Pesto Tortellini Salad

recipe by cookedbyJulie.com shared by Julia

1 pound cooked tortellini (fresh or frozen)

1 cup pesto

1 cup grape tomatoes halved and seasoned with salt and pepper

1 cup fresh mozzarella balls

Instructions:

1. Bring a large pot of water to boil and season with a generous amount of kosher salt

2. cook the tortellini pasta for 2 minutes, drain and rinse with cold water.

3. Slice the tomatoes in half and season with salt

4. add all of the ingredients to a large bowl and mix until well combined. Check for seasoning and enjoy.

prep time: 5 min

cook time: 2 min

Total time: 7 min

Servings: 6

leftovers can be stored in the refrigerator for 2-3 days if it's tightly wrapped

Summer Vegetable Tian

(Serves 6)

1 tablespoon olive oil
1 medium yellow onion
1 teaspoon minced garlic
1 medium yellow squash
1 medium potato
1 medium tomato
(optional 1 medium sweet potato)
1 teaspoon dried thyme
salt and pepper to taste
1 cup shredded Italian cheese

Preheat oven to 400°. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about 5 minutes)
While the onion and garlic are saueing, thinly slice the rest of the vegetables.
Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread teh softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern.
Sprinkle generously with salt, pepper and thyme
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Spinach and Feta Pasta

Recipe by Our Best Bites
8 ounces Penne pasta (that’s 1/2 a 16 Ounces. box. Don’t use ziti–you want the ridges on the penne to “grip” the sauce)
1 28-ounces can diced tomatoes
3 cups fresh spinach (you don’t even have to chop it! Could life get any better??)
1 onion, finely chopped
5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped
4 ounces. feta cheese, crumbled
Salt and pepper to taste

Instructions:
Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge. Even my pickiest eater loves this meal, so you really can’t go wrong! Got a little extra time on your hands? Try serving it with Rosemary Focaccia or Garlic Breadsticks.
Serves 8
Nutritional Information
Calories: 186
Fat: 5.3
Fiber: 3.4
WW Points Plus: 4

Skillet Chili Mac

• 1/2 tablespoon of cooking oil
• 1-1/2 cups of chopped onion
• 1/2 cup of chopped bell pepper
• 1 or 2 jalapenos, chopped
• 1 pound of ground beef
• 1 pound of raw breakfast sausage
• 1 tablespoon of minced garlic
• 2-1/2 tablespoons of chili powder, or to taste
• 1/2 teaspoon of cumin
• 1/4 teaspoon of dried oregano
• Kosher salt and black pepper, to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can of tomato sauce
• 1 (7 ounce) can green chilies
• 2 cups of water
• 1 (15.5 ounce) can pinto or red kidney beans, drained and rinsed
• 1-1/2 cups of dry medium cut pasta (like elbow macaroni or shells)
• 1 cup of shredded Cheddar cheese, divided, or to taste, plus more for garnish
• Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings

Instructions

Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.

Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency. Sprinkle remaining cheese on top, cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings. 

Read more: http://www.deepsouthdish.com/2013/04/skillet-chili-mac.html#ixzz2iKUhib69

Layered Picnic Loaves

photo and recipe by Taste of Home

• Prep: 15 min. + chilling
• Yield: 12 Servings

• 2 unsliced loaves (1 pound each) Italian bread
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 teaspoons Italian seasoning, divided
• 1/2 pound deli roast beef
• 12 slices part-skim mozzarella cheese (1 ounce each)
• 16 fresh basil leaves
• 3 medium tomatoes, thinly sliced
• 1/4 pound thinly sliced salami
• 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
• 1 package (10 ounces) ready-to-serve salad greens
• 8 ounces thinly sliced deli chicken
• 1 medium onion, thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use).
• Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of the roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning.
• Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly in plastic wrap. Refrigerate at least 1 hour before slicing. Yield: 2 loaves (12 servings each).

Chicken Enchilada

29 ounces tomato puree
1 can corn
1 can black beans
1 can diced tomatoes
2 packets of taco seasoning
1 chopped onion
4  chicken breasts cut into strips
grated cheese
queso
Put into crockpot on low for 4 hours, stirring occasionally. When done, mix a con of refried beans with queso and smear on tortillas with a spoonful of crockpot chicken mix (use slotted spoon to limit juice). Sprinkle grated cheese on top and wrap. Place in a baking dish and sprinkle with more cheese. Bake at 375 degrees until cheese is melted.
leftovers can be used as taco soup. add a dollop of sour cream and serve over Fritos.

Bacon Tomato Cups

From: Colleen Ursenbach

Yield: about 30 appetizers.

 

8 slices of bacon, crisply cooked

1 medium tomato

1/2 small onion

3 ounces Swiss cheese

1/2 cup mayonnaise

1 teaspoon basil

1 can (10 ounces) refrigerated flaky biscuits

Preheat oven to 375°. Coarsely chop bacon, tomato, and onion. Grate cheese. Mix all ingredients except biscuits. Set aside. Separate each biscuit into 3 thinner biscuits. Lay each thin biscuit over a mini-muffin pan cup and press into the cup. (I greased the muffin pans.) Fill each cup with the bacon mixture. Bake 10-12 minutes, until golden brown.

Pasta with Sun-Dried Tomatoes

From: Barefoot Contessa Family Stule

Yield: 6 – 8 servings

 

1/2 pound fusilli (spirals) pasta 

Kosher salt

Olive oil

1 pound ripe tomatoes, medium-diced (Plum Tomatoes)

3/4 cup good black olives, such as kalamata, pitted and diced ***(I used regular olives)

1 pound fresh mozzarella, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

 

For the dressing:

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar ***(I used a little less)

6 tablespoons good olive oil ***(I used a little less)

1 garlic clove, diced

1 teaspoon capers, drained*** (I used a little more)

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed basil leaves, julienned  ***(Didn't have at the time)

 

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Open-Faced Caprese Sandwich

Ciabatta bread or Baguette

Roma Tomato

Basil

fresh Mozzarella cheese

Oil/Balsamic Vinegar mixture

 

Spread basil on bread (if using fresh basil leaves, wait). Top with cheese and broil until melted. Remove and top with fresh tomato, (this is where you add fresh basil leaves) then brush with oil/vinegar mixture

Nutty Ham and Apple Sandwiches

Ingredients

• 8 teaspoons spicy brown mustard
• 8 slices rye bread
• 4 lettuce leaves
• 1 large tomato, thinly sliced
• 4 slices cheddar cheese
• 1/2 pound fully cooked ham, thinly sliced
• 1 tart apple, thinly sliced
• 1/4 cup sliced almonds

Directions

• Spread mustard on each slice of bread. On four slices, layer the lettuce, tomato, cheese, ham and apple. Top with almonds and remaining bread. Yield: 4 servings.

Texas Confetti Rice Salad

Taste of Home Recipe

 

2 cans (14-1/2 ounces each) chicken broth

2 cups uncooked long grain rice

1/2 cup water

4 cups cubed cooked turkey

4 medium tomatoes, seeded and chopped

2 cups fresh or frozen corn, thawed

1 large green pepper, chopped

1 medium red onion, chopped

1 cup olive oil

1/2 cup minced fresh cilantro

1 can (4 ounces) chopped green chilies

3 tablespoons white wine vinegar

3 tablespoons lime juice

2 tablespoons Dijon mustard

2-1/2 teaspoons ground cumin

1 teaspoon garlic salt

1/2 teaspoon crushed red pepper flakes

1 medium ripe avocado, peeled and cubed

 

Directions

In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.

Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.

 

Yield: 12 servings (1-1/3 cups each).

Tomato-Basil Parmesan Soup

(From BYU Magazine)

Makes about 2 quarts

 

2 (14 ounce) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

½ bay leaf

1 teaspoon dried oregano or 1 Tablespoon fresh oregano

1 Tablespoon dried basil or ¼ cup fresh basil

½ cup butter

½ cup flour

1 cup Parmesan cheese

2 cups half and half, warmed

1 teaspoon salt

¼ teaspoon black pepper

 

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

 

About an hour before serving, prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cut hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

 

Add all back into the slop cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

Chicken Tortilla Soup

Servings: 6-8

Poached Chicken:  ***(This will make the chicken more tender)
2 skinless, boneless chicken breasts
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
½ teaspoon salt

***My side note:  A quick trick would be to a store bought rotisserie chicken from the deli section and just shred or chop it up (without skin) and add it to the soup base towards the end of cooking just to heat through

Soup Base:​
4 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 -2 tablespoon lime juice
1 cup chunky salsa ***(I use a high quality fresh salsa – not bottled salsa)
1 can of diced tomatoes
***Optional:  You may also add a can of rinsed black beans and/or cooked rice

Condiments/Toppings:
Chopped Cilantro
Sour Cream
Tortilla chips
Shredded Monterey Jack cheese
Diced Avocado

DIRECTIONS:
Poaching Chicken Breasts:
Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Pour in just enough water or broth to cover the chicken. Add seasonings.

Bring to a boil, and then quickly reduce heat to low so that the water is barely at a simmer. Partly cover with a lid and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. Remove from water/broth and allow to cool slightly before shredding or chopping it for desired recipe.

Making the Soup Base:
In a large pot over medium heat, add all listed soup base ingredients.  Bring to a boil and reduce heat to low and simmer for about 20 to 30 minutes.  After this is completed, add the precooked chicken.  Stir and serve with the optional toppings.  Enjoy – Freeze any left overs (without the toppings) for future meals.

Chicken Enchilada Soup

Serves 8-10.

3 cups chicken stock

2 skinless, chicken breasts

2 teaspoon ground cumin

2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1 28 ounce can diced tomatoes

4-6 jalapeno peppers, minced

1 green bell pepper, diced

1 large onion, diced

4 cloves garlic, minced

1 15 ounce can black beans, rinsed and drained

2 cups frozen corn

1/2 cup tomato paste

8 ounce Pepper Jack cheese, divided

1 cup cilantro, chopped

Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

Tomato Bisque

3 Tablespoon butter

1 onion

2 garlic cloves

1/3 cup apple juice

2 cup tomatoes (canned is good, canned with Italian seasoning is great)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup fresh basil or 1/2 Tablespoon dried basil

1 ounce cream cheese

1/3 cup milk

 

Directions:

Saute onion and garlic in butter. Add apple juice, tomatoes, salt, and pepper. Cook 5-10 minutes. Add basil and cream cheese and blend everything in blender. Add milk, warm through and serve.

Yields 4 servings

Pizza Rolls

Favorite bread/roll dough or Rhodes Rolls
1 Jar Pizza sauce
2-3 cups Mozzarella cheese
Parmesan Cheese
Egg white
Favorite Pizza toppings: meat, veggies, olives, etc.
Mix sauce, cheese and favorite pizza toppings together.
Stretch dough into pizza like circles. If you’re using homemade dough, Pick up balls about the size of a Rhodes Roll. Put a scoop of toppings mixture into center of stretched dough. Fold dough over to make a p’zone or turnover type pocket. Brush with egg white and sprinkle
on Parmesan cheese. Bake at 350 for 15-20 minutes or until the pockets are turning brown. Make sure that if your dough is thick in spots that those places are done through. Serve warm! You can also dip in more pizza sauce.

Black Bean & Roasted Red Pepper Dip

1 package (1 oz) taco spices and seasonings

1 can (15 oz) black beans, rinsed and drained

1 jar (7 oz) roasted red peppers, drained

12 ounces light cream cheese

1 tablespoon chopped cilantro

1 to 2 teaspoons lime juice

Garnishes: chopped tomato and fresh cilantro

in food processor combine all ingredients except garnishes; mix thoroughly. serve with tortilla chips and/or raw vegetables

Black Beans and Rice

1 can black beans, drained and rinsed

1 medium onion

2 tomatoes

1/2 cup salsa

2 cups cooked rice

Saute onion and tomato until tender, add black beans and salsa. Serve on top of rice.

Serves about 4.

Super Duper Chili

1 lb pork sausage
1 lb ground beef
2 15 oz cans hot chili beans
16 oz salsa
1 can (16 oz) pinto beans, drained
14 oz can diced tomatoes, undrained
1 can cream of mushroom soup
8 oz tomato sauce
8 oz processed cheese, cubed (like Velveeta)
1 1/2 tsp chili powder
1/2 tsp cayenne pepper, or less!

Cook sausage and beef over medium heat in skillet until no longer pink; drain. Transfer to a large pot. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until heated through and cheese is melted. Yields 14 servings or 3 1/2 quarts.

Easy Chicken Tortilla Soup

1 28 oz can diced tomatoes
2 14 oz cans corn, drained
2 14 oz cans pinto beans, drained
2 14 oz cans black beans, drained
1-4 chicken breasts
About 1 cup of your favorite salsa

Put in crock pot. Add 1/2 cup water if you want. Cook on high 3-4 hours or low 6-8 hours.

Serve with: shredded cheese, sour cream, tortilla chips, green onions, whatever you like.