Cranberry Almond Tart

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Crust:
2 cups flour
1 cup ground up unsalted almonds (or 1 cup almond meal/flour)
1 cup butter, melted
2/3 cup sugar
1/2 teaspoon salt
1 cup sliced almonds

Filling:
1 1/3 cup sugar
4 tablespoons cornstarch
Juice from 1 orange plus enough water to make 1 cup
1 bag fresh Cranberries
1/2 the zest from one orange
1/2 teaspoon almond extract

Preheat oven to 400 degrees
Combine the crust ingredients in a medium bowl. With hands, kneed mixture until blended. Press all but 1/2 cup of topping into a tart pan. Bake for 10 minutes.

Combine sugar and cornstarch in a saucepan. Stir in orange juice, water and cranberries. Bring to a boil, stirring constantly. Boil and stir for 3 min until thick. Remove from heat and add orange zest and almond extract. Pour into tart shell. Sprinkle with the reserved crust mixture. Bake for 10 minutes at 400.

This could also be made into individual tarts.

Easy Italian Soup

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Ingredients:
12 ounces boneless beef round steak, cut ¾ inch thick
1 16-oz. package loose-pack frozen zucchini, carrots, cauliflower, lima beans and Italian beans (may be labeled “Mediterranean Mix”)
1 1¼-oz. envelope spaghetti sauce mix
1 14-oz. can reduced-sodium chicken broth
4 ounces dried gemelli pasta or medium shell macaroni
1/3 cup finely shredded Parmesan cheese

Instructions
1. Trim fat from meat. Cut meat into ¾-inch pieces. In a 3½- or 4-quart slow cooker, combine meat and frozen vegetables. Sprinkle with spaghetti sauce mix. Stir in water, tomatoes, and chicken broth.
2. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in pasta. Cover and cook about 30 minutes more or until pasta is tender. Sprinkle each serving with Parmesan cheese.