Great winter pairing!

If you like unlimited soup, salad, and breadsticks from Olive Garden I found this recipe from Family Fun Magazine is a great alternative on a budget.
MEATBALLS
Ingredients
1/2 cup dried bread crumbs
1/2 cup Parmesan cheese, grated
2 tablespoons onion, minced
1 garlic clove, minced
2 tablespoons fresh parsley, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten
1 pound ground beef
SOUP
2 tablespoons olive oil
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
5 cups chicken stock
1 cup crushed canned tomatoes in puree
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Instructions
First, make the meatballs. Combine the bread crumbs, cheese, onion, garlic, herbs, and spices in a large mixing bowl. Use a fork to mix in the egg, then add the ground beef, mixing well with your hands. Shape the mixture into 1-inch balls (you should get about 4 dozen).

Heat a skillet coated with cooking spray or a small amount of vegetable oil. Place the meatballs in the skillet and cook them over medium-low heat for 8 to 10 minutes, turning them often so they brown evenly, until the centers are only slightly pink. (If you have more meatballs than you want to use, freeze the extras after cooking and you'll have some to toss into your next pot of soup.)

For the soup, heat the oil in a large saucepan or medium soup pot. Add the onion, celery, and garlic. Partially cover the pan and cook the vegetables over moderate heat for 8 to 10 minutes, stirring occasionally. Add the chicken stock, crushed tomatoes, and spices. Bring the soup to a simmer over medium-low heat, then add the pasta.

Keep the soup at a gentle simmer until the pasta is almost cooked, then transfer the meatballs to the pot and simmer gently for 3 minutes more to finish cooking the meatballs. Makes 6 servings.

CLASSIC TOSSED SALAD
Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad. And there's a nice balance of soft and crunchy: tomatoes and mushrooms to sesame seeds and almonds. Colorful too.

Prep Time: 20m
Cook Time: 10m
Ready in: 30m
Yield: 12 servings
Ingredients
1 cup blanched slivered almonds
2 tablespoons sesame seeds
1 head romaine lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (8 ounce) package crumbled feta cheese
1 (4 ounce) can sliced black olives
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
6 fresh mushrooms, sliced
1/4 cup grated Romano cheese
1 (8 ounce) bottle Italian salad dressing
Directions
Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
Nutrition Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 250 cal Total Fat: 21.3 g Cholesterol: 19 mg
Sodium: 475 mg Carbohydrates: 9.1 g Fiber: 2.9 g
Protein: 7.5 g

GARLIC STICKS
Ingredients
Loaf of French bread
GARLIC BUTTER
4 tablespoons of butter or margarine
1 or 2 cloves of garlic
Optional: fresh parsley or basil

Instructions
For the garlic butter, blend 4 tablespoons of room temperature butter or margarine with 1 to 2 crushed garlic cloves using a food processor or electric mixer. For melted garlic butter, microwave the butter, then add the crushed garlic cloves. Mix in fresh basil or parsley to give the butter extra color and flavor.

Cut a loaf of French bread the long way and spread with garlic butter or brush with melted garlic butter.

Broil, cut side up, until brown. Cut into 1-inch slices

Creamy Potato and Vegetable Chowder

courtesy of Crisco:
1 tablespoon Crisco® Pure Olive Oil
1 medium onion, chopped
2 cloves garlic, minced
1 (16 oz.) bag frozen mixed vegetables for soup, thawed
2 (14 1/2 oz.) cans chicken broth
1 (12 oz.) canPET® Evaporated Milk
1 (3.75 oz.) package Hungry Jack Easy Mash'd Sour Cream and Chives Mashed Potatoes
1/2 teaspoon dried thyme leaves
Salt and pepper
PREPARATION DIRECTIONS:1.HEAT olive oil in a Dutch oven over medium heat. Add onions, cooking and stirring until golden. Add garlic and vegetables, cooking 5 minutes more, stirring occasionally.

2.STIR in chicken broth; bring to a boil. Reduce to a simmer; blend in evaporated milk, potato flakes and thyme. Simmer, do not boil, 15 minutes more or until thickened, stirring occasionally. Season to taste with salt and pepper.