Lemon Garlic Spaghetti

• 4 oz. dry spaghetti
• 1/4 c. grated Parmesan
• 2 t. olive oil
• 1 clove garlic, chopped
• 1/4 c. slivered almonds
• 1/2 lemon
• 1/2 t. dried basil

 Pour olive oil and chopped up garlic into a small frying pan and let it cook over low until the garlic starts to brown on the edges. Immediately remove from heat and reserve.  While that is starting up, boil and cook the spaghetti.

In a large bow, dump in the Parmesan cheese, almonds, and your prepared garlic oil (garlic chunks and all). Squeeze in lemon juice.  Then dump in spaghetti and toss until well combined. Serve.

{This recipe is SUUUUPER simple and a really quick fix.  It is really light and low cal,  but uber delicious. My picky little eater couldn't get enough}

Cheddar, Potato, Bacon Soup

• 1/2 c. diced bacon
• 1/2 c. chopped sweet or yellow onion
• 1 c. reduced sodium chicken broth
• 2 c. 2% milk
• 1 large baking (russet) potato, peeled and cut into 1/4 inch cubes
• 1/4 t. salt
• 1/4 t. pepper
• 1 3/4 c. shredded cheddar cheese, divided

Cook bacon in a large saucepan over medium heat until crisp, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel; set aside.

Cook onion in drippings in same saucepan 4 minutes stirring occasionally.  Add broth, milk, potato, salt, and pepper; bring to a boil.  Reduce heat; cover and simmer 15 minutes or until potato is tender. Add half of the cooked bacon the last 5 minutes of the simmer time.

Turn off heat; add 1 1/2 c. cheese, stirring until melted. Ladle into bowls of your choice (we chose bread) and top with remaining bacon and cheese.

{No lie, this is probably my new favorite soup.  My husband isn't a soup fan but he lapped this stuff up. It is a quick fix soup recipe great for cold nights with the family!}