Jess's Recipes

1/2   tablespoon   olive oil ▢ 1   small   onion ,  minced ▢ 2   small   carrots ,  finely diced ▢ 8   cups   low-sodium chicken broth ▢ Parmesan cheese rind ,  optional ▢ 1   16 oz head  escarole ,  fresh spinach, or any dark leafy green, chopped ▢ fresh cracked pepper ,  to taste ▢ 3   ounces   uncooked acini di pepe ,  or orzo, ditalini or small gluten-free pasta shape (about 1/2 cup) frozen meatballs Heat a large pot over med-high heat and add the olive oil, onions and carrots, saute until soft, about 5 minutes. Add the chicken broth and Parmesan cheese rind, if using and bring it to a boil, covered. When the broth comes to a boil, drop the meatballs in, add the pasta and chopped escarole. Add fresh black pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until the pasta and meatballs are cooked through. Remove parmesan cheese rind and serve.

  Ingredients 1   cup   rolled oats ½   cup   miniature semisweet chocolate chips ½   cup   ground flax seed ½   cup   crunchy peanut butter ⅓   cup   honey 1   teaspoon   vanilla extract Directions Stir oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl. Roll dough into 24 balls with your hands. Arrange balls on a baking sheet and freeze until set, about 1 hour.