Spinach Tomato Tortellini

Contributed by Rachel Nielson

A friend made this for us a few weeks ago, and it was so yummy.  She gave me the recipe (from allrecipes.com), and I made it myself a few days ago, and I was amazed by how easy it is...and delicious!

Here's the link: http://allrecipes.com/recipe/spinach-tomato-tortellini/

Penne with Roasted Asparagus and Balsamic Butter

We made this for dinner tonight from the Food and Wine website:

http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter


It was so incredibly easy, and I loved it because I love balsamic vinegar.  
In the future, I will cut down the amount of butter and add more asparagus.  It's not very often that I think a recipe has too much butter, but in this case, I did.

Enjoy!

P.S.  I don't know why the font above is so big.  Sorry.

"Guiltless" Alfredo Sauce (Our Best Bites)

This recipe was shared by Rachel Nielson

This is another recipe that I found in the Our Best Bites cookbook. It's very easy and fast.  I love fettuccine alfredo from the Olive Garden, so I was skeptical of this recipe which is a lower-fat version of the old classic.  I was so pleasantly surprised that it tasted so yummy!  (It's not Olive Garden good, but really, what can you expect??  I still thought it was delicious.)

You can serve it over pasta or on a pizza.

Check it out:  http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/

Pecos Pasta

This recipe was contributed by Chelsea Fisher, via Sarah McKenna.

Pecos Pasta  

4 cups multicolored pasta spirals, cooked, rinsed, and drained

½ cup sliced green onions

2 cups diced tomato

1 can chopped green chiles, drained

1 small can sliced black olives, drained

1 cup frozen corn, thawed

2 T chopped fresh cilantro (optional)

2 T lime juice

1 cup medium salsa (or more)

Salt to taste

Toss all ingredients together in a large bowl.  Add enough salsa to moisten well.  Refrigerate. 

 (I've found that the salsa soaks in and it gets a little dry, so right before you serve it, add more salsa.)

BBQ Chicken and Pineapple Quesadillas

This is one of those fabulous "recipes" that isn't really a recipe.  It is a big hit in our house!  Cutting up the pineapple is a bit of the pain, but one pineapple makes A LOT of these, so we just eat it several days in a row.  Yummy leftovers!

Ingredients
Flour tortillas--I highly recommend buying the uncooked kind from costco.  Makes a big difference.
Cheese--I like using pepper jack for a little zip.  Mixing in some cheddar is good too.
Fresh pineapple
Chicken--When I am feeling really lazy, I buy the foster farms pre-cooked, grilled chicken strips in the refrigerated section.
BBQ sauce--My favorite is Sweet Baby Ray's Original, but anything will work.

Spread a little BBQ sauce on a tortilla (cook it first if you are following my advice--YUM).  Cover with cheese.  Sprinkle small chunks of chicken and pineapple on top of the cheese.  Top with another tortilla.  Grill it up!  Cut it into wedges and enjoy!

Note: I have made it without the chicken before too, and it is still really yummy.  That is why I included a vegetarian label.

Chipotle Bean Burritos

This recipe was contributed by Rachel Nielson and was originally found in Cooking Light magazine.

This is a quick, easy, healthy, vegetarian dinner.  We usually have all of the ingredients in the cupboard, so it can be a last-minute meal.  We recently made this recipe with black beans and pinto beans (because that's what we had on-hand), and it seemed to taste just as good.  I think it's a versatile recipe.

 I think these would be delicious with guacamole and chips as a side dish.

For bean mixture:

1 T canola oil
1 garlic glove, minced
1/2 t chipotle chile powder (we just use regular chili powder because that's what we have on-hand)
1/2 t salt
1/3 cup water
1 (15 oz) can black beans, drained (the recipe calls for organic beans)
1 (15 oz) can kidney beans, drained (the recipe calls for organic beans)
3 T. refrigerated fresh salsa (we just use jarred salsa)

Toppings:

flour tortillas (obviously)
chopped tomato
chopped onion (optional)
sour cream (absolutely delicious on top!)
cheese
shredded romaine lettuce

Directions:

1. Heat oil in a large skillet over medium heat.  Add garlic to pan; cook 1 minute, stirring frequently.  Stir in chile powder and salt; cook 30 seconds, stirring constantly.  Stir in 1/3 cup water and beans; bring to a boil.  Reduce heat, and simmer for 10 minutes.  Remove from heat; stir in salsa.  Partially mash bean mixture with a fork.

2.  Warm tortillas according to package directions.  Spoon about 1/3 cup bean mixture into center of each tortilla.  Top each with cheese, chopped tomato, shredded romaine lettuce, chopped onions, and sour cream; roll up and chow down.

**For leftovers, we use corn tortilla and warm them on a skillet with a sprinkle of cheese until crispy like a tostada--then we add the warm beans, sour cream, lettuce, tomato, etc.  YUM!

South of the Border Pizza

This recipe was contributed by Rachel Nielson.  It was stolen from another food blog Best Recipe of the Week, which was started by a bunch of young moms at my church.  The recipe was originally posted by Stephanie Evans.

I have made this several times and really like it.  Ryan isn't sure about the lack of sauce and meat, but I think it is a yummy, quick, healthy, vegetarian option.  You could always add chicken and some sort of sauce if you are creative.  The crust only takes 10 minutes to rise, and the tomato is the only topping that really needs chopping.  Very easy.

You could serve this as a main dish or a side dish.  

Pizza Toppings: 

(I always improvise how much of each)

1 c. kidney beans, rinsed and drained (I've also used black beans)

1 c. whole kernel corn

1 large tomato, chopped

1/4 c. finely chopped fresh cilantro

1 jalepeno pepper, finely chopped (you can make it without this as well)

1/4 c (4oz) shredded Monterey Jack cheese

Crust:

1 c. warm water

1 Tbsp white sugar

2 1/4 tsp active dry yeast

3 Tbsp olive oil

1 tsp salt

about 2 1/2 c. all purpose flour 

Procedure:

Stir water, sugar, and yeast together until dissolved. Add the olive oil and salt. Stir in the flour until well blended. Let dough rise for 10 min. Pat dough into pan using fingers dipped in olive oil. (Or you can use a pizza stone).  Sprinkle with basil, thyme, or other seasonings. Top with toppings and bake for about 15 min. (until cheese is melted and lighly browned) at 425.  You can dip it in ranch if you want to.

Vegetarian Chili

This recipe was contributed by Tia Sherwood.

This recipe is great because it is quick, easy, and meat-free. Meat is kinda gross and definitely expensive, so I like meat-free :)

1 16 oz can of chili beans

1 15 oz can of black beans, rinsed and drained

1 cup frozen whole-kernel corn (I just use a can)

1/2 cup chunky salsa

1 tsp. chili powder

1 Tbs ground cumin

1 cup chopped green bell pepper

1/2 cup sour cream

1/4 cup shredded cheddar cheese

Comibine all except the last two in a pot, cover and bring to a boil, reduce heat and simmer 10 min, stirring occasionally.

Serve and top with sour cream and cheese.

Fettuccine Alfredo

This recipe was contributed by Marie Newman via Sarah McKenna. Marie's comments and directions on making this delectable health food delicacy are below. Ha. :) This one is for you, Rachel!

Fettuccine Alfredo

3/4 lb uncooked fettuccine
6 Tbsp butter
2/3 cup whipping cream
1/2 tsp salt
dash of white pepper and ground nutmeg
1 cup freshly grated parmesan cheese (I use the packaged grated stuff in the refrigerator section)

Cook fettuccine according to package directions. While cooking, place butter and cream in heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir for 2 minutes more. Stir in salt, pepper, and nutmeg. Remove from heat and gradually stir in cheese until thoroughly blended. Pour sauce over fettuccine and toss to combine. Can serve with bbq chicken.

This is my favorite alfredo sauce because it is the cheapest! I know you can reduce cream and make it taste like Olive Garden, but I don't want to pay for all that cream and watch it reduce for forever. I think this tastes pretty good and it is so fast and easy. My sister would probably shake her head at me that I don't reduce my cream or buy the expensive parmesan blocks to grate myself. Don't tell...

Cheesy Broccoli Soup

This recipe was contributed by Chelsea Fisher via Sarah McKenna.

I have never tried this soup, but I can't wait to make it! Mmmmm....cheesy soup..... Chelsea sent me a whole bunch of recipes, which I posted below, and most of them are soup. She says that this is the easiest of her recipes.

Cheesy Broccoli Soup

Makes enough for 10 bowls.



1 tablespoon butter
1 medium onion, chopped 

1 large bunch broccoli 

3 medium potatoes, peeled and diced
6 cups chicken stock 

1 1/4 cups milk (lower fat grams by using skim) 

1/4 cup grated Parmesan cheese (can use less) 

Salt and pepper to taste
1 cup low-fat cheddar cheese, shredded (can use less)

Melt butter in a 4-6-quart soup pot. Saute onion until softened, about 
three minutes. Cut broccoli into flowerets and thinly slice tender 
upper portion of stems. Add to pot along with potatoes and chicken
stock. Cover and simmer until potatoes and broccoli are tender, about
20 minutes. 

Puree mixture in several batches in food processor or blender. Return 
puree to soup pot and stir in milk, Parmesan cheese, salt and pepper
to taste. Gently heat (a hard boil will cause the soup to break and 
the milk to turn to curds!)

To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle
 each bowl with a little bit of shredded cheddar cheese, put it on the 
broiler for a second and serve, all hot and bubbly. Your family is
 going to love it!



Nutritional Data: Per serving: 234 calories; 15g fat; 10g protein; 15g
carbohydrate; 3g dietary fiber; 21mg cholesterol; 1728mg sodium.
Exchanges: 1/2 grain (starch); 1 lean meat; 1 vegetable; 0 non-fat
milk; 2 1/2 fat.


Pumpkin Soup

This recipe was contributed by Chelsea Fisher via Sarah McKenna.

I have never tried it, but Chelsea says that it is yummy! Please comment if you make it and let us know what you think!

Pumpkin Soup

2 Tablespoons butter
1 Onion
1 teaspoon minced garlic
1/8 teaspoon red pepper
1 teaspoon curry powder
¼ teaspoon ground coriander
Pinch cayenne pepper
1 large can pumpkin
2 ½ cups chicken broth
1 ¼ cups evaporated milk
¼ cup brown sugar

Sautee onion, add spices. Blend. Add pumpkin and broth. Blend. Add milk and sugar.

Emily's Zucchini Soup

This recipe was contributed by Sarah (Jacobs) Huff via Sarah McKenna.

Emily's Zucchini Soup

Saute until tender:
2 medium zucchini, chopped (green and yellow crookneck are pretty together)
1 medium onion, chopped
2 T parsley
1 t dried basil (use more if you've got fresh)
1/3 C butter

Stir in:
1/3 C flour
salt and pepper to taste, about 1 t salt and 1/4 t pepper

Stir in:
3 C chicken broth
1 t lemon juice

Let boil for 2 minutes, then add:
1 can of diced tomatoes
1 large can of evaporated milk
2 C of frozen corn

Reduce heat and simmer for 5 minutes. Just before serving add:
1/4 C parmesan
2 C shredded cheddar