Tortellini and Garden Vegetable Bake

Two things- 1) unless you plan to feed 12, cut this recipe in 1/2!!  

                       2) Notice the make the night before note at bottom

This was great!

ingredients

• 10
  two 9-ounce packages refrigerated tortellini (I used a chicken filled one)

  4    medium carrots, thinly sliced

• 1 1/2
  cups sugar snap peas, halved crosswise
• 1
  tablespoon margarine or butter
• 1
  pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1
  cup sliced fresh mushrooms
• 1/3
  cup chicken broth
• 2
  tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
• 2
  teaspoons all-purpose flour
• 3/4
  teaspoon garlic salt
• 1/2
  teaspoon pepper
• 1
  cup milk
• 1
  8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
• 1
  tablespoon lemon juice
• 1
  cup quartered cherry tomatoes
• 1
  small red or green sweet pepper, coarsely chopped
• 2
  tablespoons grated Parmesan cheese

directions

1.Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2.Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.

3.Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4.Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.

from the test kitchen

• Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.

nutrition facts (Tortellini and Garden Vegetable Bake)

• Servings Per Recipe 12,
 
• cal. (kcal) 247,
 
• Fat, total (g) 12,
 
• chol. (mg) 43,
 
• sat. fat (g) 5,
 
• carb. (g) 17,
 
• fiber (g) 1,
 
• pro. (g) 15,
 
• vit. A (RE) 464,
 
• vit. C (mg) 21,
 
• sodium (mg) 477,
 
• calcium (mg) 121,
 
• iron (mg) 2,
 
• Percent Daily Values are based on a 2,000 calorie diet

Nutella Cupcakes..Yum!

Self-frosting Nutella Cupcakes

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
1 cup sugar
2 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk or half & half
1/2 cup(ish) Nutella

Preheat the oven to 350F.

In a large bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat on low speed just until combined. Add the milk and beat just until combined, then add the remaining flour mixture and beat just until combined.

Divide the batter between 12 paper-lined muffin cups. Spoon the Nutella into a small microwave-safe dish and microwave it for 10-20 seconds, until softened but not liquefied. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool.

Makes a dozen cupcakes.

Very quick Mac and Cheese

2 quarts water
1 Tbsp salt
2 cups uncooked elbow macaroni
2 Tbsp unsalted butter
1/2 lb cheddar cheese, grated (about 2 cups, packed)
1 teaspoon corn starch
2 tablespoons flour
1 cup milk, heated until steamy, but not simmering1/2 teaspoon lemon juice
1/4 cup ham, chopped into 1/4 inch cubes
Freshly grated black pepper

DirectionsMethod 1 In a medium sized bowl, mix corn starch into the grated cheese, so that the cheese is coated, set aside. This will help the cheese from getting too stringy. 2 Bring 2 quarts of water with the tablespoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan. 3 While the macaroni is cooking, prepare the sauce. Melt the butter in a large saucepan on medium heat. Whisk in the flour. Slowly dribble in the milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, while whisking, until smooth. Stir in the lemon juice. Add the cooked, drained macaroni and ham. Do not over-mix. Sprinkle in some freshly grated black pepper. Serve immediately. Yield: Serves 3-4 adults or 4-6 kids.

Quick-Weekday Corn Chowder

	It was a great-quick soup for during the week--we used heavy cream to make it thicker and used just a bit more of the veggies and meat.  Enjoy! 1 medium uncooked yukon gold potato(es)
	1 spray(s) cooking spray
	1/2 cup(s) uncooked celery, chopped
	1/4 cup(s) uncooked onion(s), chopped (or 1 large shallot)
	4 piece(s) corn on the cob, kernels removed with a knife
	1 cup(s) sweet red pepper(s), diced
	4 oz uncooked Canadian-style bacon, diced
	2 cup(s) fat-free skim milk
	1/2 tsp table salt
	1/4 tsp black pepper
	1/8 tsp hot pepper sauce, or to taste

Instructions

• Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
• Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
• Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.

Notes

• Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.
  

Baked Penne with chicken, broccoli and smoked mozzarella

Baked Penne with Chicken, Broccoli, and Smoked Mozzarella

(I would have everything chopped measured before you start to make this easier)  I had it done in about an hour)--I cut the below recipe in half and put it in a square glass dish and there was more than enough for the 3 of us!
*Note: See the asterisk below the recipe for make-ahead directions. Also, I’ve received several questions about the smoked mozz and where to find it. In my well-stocked grocery store it is by the mozzarella cheese – but then again, I am in Wisconsin, land of the cheese – I have also found it in the specialty cheese section (by the brie, feta, etc.).

*Serves 6-8

INGREDIENTS:
Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

DIRECTIONS:
In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

Butternut Squash Soup

Ingredients

• 3 pounds unpeeled butternut squash, halved and seeded
• 2 large unpeeled onions
• 1 small garlic bulb
• 1/4 cup olive oil
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 3 to 3-1/2 cups chicken or vegetable broth (I used more)
• 1/2 cup heavy whipping cream
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Sprigs fresh thyme, optional
• 1/2 cup brown sugar
• Ground Nutmeg

Directions

• Cut squash into eight large pieces. Place cut side up in a 15-in. x 10-in. x 1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point).
• Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake at 350° for 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
• Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine the vegetables, broth and cream. Puree in small batches in a blender until smooth (or use an immersion blender directly in saucepan); transfer to a large saucepan. Add the parsley, salt and pepper, brown sugar; heat through (do not boil). Garnish with thyme and nutmeg if desired. Yield: 8 servings (2 quarts).

Garlicky Baked Shrimp

Garlicky Baked Shrimp- wonderful and simple...good with rolls or pasta 

Source:  Gimme Some Oven

Serves: 3

Ingredients:
1 lb. raw shrimp, deveined and peeled (I pull the tails off beforehand too)
4 cloves garlic, minced
2 Tbsp. white wine
salt and pepper
1/4 cup (4 Tbsp.) melted butter
1/2 cup Panko bread crumbs
2 Tbsp. fresh Italian-leaf parsley, chopped
half of a lemon (optional)

Directions:
Preheat oven to 425 degrees F.

In a bowl, combine the shrimp, garlic, and white wine.  Stir to combine, then pour into a baking dish.  Spread out evenly, and then season with salt and pepper.

In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined.  With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.

Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.