Lasagna Soup

      Recently we have been doing some travelling and when we came back I was beginning to think I had forgotten how to cook or bake.  It seemed like everything I made ended up in the waste basket.  One night for dinner I made lasagna and it just wouldn't set up.  My husband and I began calling it lasagna soup.  It tasted good but had to be served in a bowl.  That got me to thinking, maybe there is such a thing as lasagna soup.  So I began a search and it turns out there are several recipes for lasagna soup.  I selected one and made some changes to work for my diet.  I hope you enjoy it.

                                                                   Lasagna Soup

6 oz noodles
1 1b. ground hamburger, turkey, sausage, or combination
3 tblsp. minced dried onion
4 cloves minced garlic
1 14.5 oz can chicken broth
2 10 3/4 oz. can tomato soup
2 tblsp. ketchup
2 tsp. balsamic vinegar
1 1/2 tsp. sugar
1 tblsp. plus 1/2 tsp. of the following: dried basil, parsley, oregano
2 bay leaves
1/2 tsp. salt
1/4 tsp. pepper

Garnish
Any combination of lactose free cheeses.  I know many are not Italian but I'm just happy to find something I can eat.  I used a combination of white and yellow cheddar lactose free cheese, lactose free jack cheese and goat cheese

     Cook noodles according to package directions.  Drain, drizzle a little olive oil over them and coat completely and set aside.
     Brown meat and drain if necessary.  Add all the other items and stir together.  Simmer 20 to 30 minutes for the flavor to go through.
     You can also cook this in the crock pot on low all day or high for half the day.  Add the cooked noodles and when the soup is hot remove bay leaves and it is ready to serve with your choice of garnish.
    If the soup is too thick, add more tomato soup or broth or both.  Makes 4 servings

Herb Olive Dip

     I apologize for being away for so long.  My husband and I have been traveling and working on our house (and anyone who has done that knows how consuming that can be) but I think we are home to stay for a while and our home and yard are finished so I can go back to testing recipes.  I have to be honest and tell you that several I have tested went immediately in the waste basket they were so awful, but I have tested a few now that are winners and now I can get back on a schedule of sharing good recipes with you.
     Next Sunday is the Super Bowl and time again to stare down the buffet table at probably nothing you can eat.  The best way to solve this is to bring something you can eat and share with others.  This dip is thick enough to mold into a ball and you can spread it on crackers.  I also enjoy it when I have soup.

                                                               Herb Olive Dip

1 tsp. chopped green olives with pimientos
1 tsp. chopped capers with 1/2 tsp caper liquid from the bottle
6 kalamata olives, chopped
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. lemon pepper
1/4 tsp. salt
2 tblsp. nuts
1 ea. 8 oz. soy cream cheese, softened

     Place all ingredients in a food processor or blender.  Process until all ingredients are combined.  Scoop out into a small mold lightly sprayed with vegetable spray.  Refrigerate at least one hour.  Carefully turn out onto serving plate.  Use a spatula to repair any damage from the transfer or if it completely didn't come out,  respray the mold, put the dip back in and refrigerate at least two hours.