Tortellini With Pumpkin Sage Butter

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb sweet butter
• 8 fresh sage leaves or 1 teaspoon ground sage
• 1/2 cup pumpkin pie filling
• 1 lb cheese tortellini
• 1/2 cup parmigiano-reggiano cheese, grated
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon light brown sugar
• salt and pepper

Recipe

• 1 place butter and sage leaves (or ground sage) in a sauté pan over medium high heat and cook until butter just turns golden brown.
• 2 add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat.
• 3 whisk gently until combined.
• 4 add salt and pepper to taste.
• 5 cook tortellini in boiling salted water according to package directions, drain, and toss into sauté pan with warm sauce.
• 6 place pasta and sauce over medium heat and toss until well coated.
• 7 remove from heat, toss with parmesan cheese and serve.

Tortellini With Roasted Eggplant & Peppers-south Beach Diet

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs eggplants, diced into 1 inch chunks
• 1 tablespoon olive oil, divided
• 1 teaspoon italian herb seasoning, divided
• 1/2 teaspoon crushed red pepper flakes, divided
• 1 teaspoon salt (low sodium blend)
• 1/4 lb boneless skinless chicken breast, cut into 1 inch chunks (may substitute with prepackaged italian chicken breasts chunks such as purdue short cuts)
• 1 small onion, sliced (red onion is best)
• 1 red pepper, cut into 2 inch chunks
• 1 (14 1/2 ounce) chopped tomatoes, undrained (hunts fire roasted)
• 4 garlic cloves, minced
• 2 teaspoons balsamic vinegar
• 1 (8 ounce) package cheese tortellini, whole wheat, cooked according to package directions
• 1/4 cup parmesan cheese (can substitute with asiago or low fat mozzarella)

Recipe

• 1 preheat oven to 450°f.
• 2 cover a shallow cooking pan with foil. place eggplant chunks in the pan and drizzle with 1 1/2 teaspoonfuls oil, season with half of the salt, crushed red pepper and italian herb blend. toss well to coat. bake, stirring once until eggplant is lightly browned about 20 minutes.
• 3 season the chicken breast with the remaining salt, crushed red pepper and italian herbs.
• 4 heat the remaining 1 1/2 teaspoons oil in a non stick frying pan until hot. add the chicken breasts and fry until lightly brown, about 2 minutes per side. add onion slices and stir gently. cook until onion is soft about 5 minutes, stirring occasionally. add garlic and cook an additional 3 minutes.
• 5 add the red pepper and stir to coat well. lower the heat and add the undrained tomatoes and stir well. simmer for 3 minutes and add the basalmic vinegar and stir.
• 6 add the roasted eggplant and chicken and stir well. add the drained, cooked tortellini and stir gently.
• 7 check for seasonings, adjusting to taste.
• 8 transfer contents to a oven proof casserole dish with a tight fitting lid, sprinkle with the cheese and cover. place in the warm oven to allow cheese to melt about 5 minutes.
• 9 serve with a salad and multigrain rolls.
• 10 manja!

Tortellini With Spicy Sausage And Broccoli

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 (9 ounce) packages refrigerated cheese tortellini
• 1 1/2 cups broccoli florets
• 1/4 cup sun-dried tomato, drained
• 2 tablespoons sun-dried tomato olive oil
• 1/3 cup kalamata olive, pitted
• 2 teaspoons fresh rosemary, chopped
• 1 large garlic clove, minced
• 12 ounces cooked hot italian sausage links, sliced
• 1/4 cup shaved parmesan cheese

Recipe

• 1 cook the tortellini according to package directions, adding the broccoli during the last 2 minutes of cooking. drain, reserving 2 to 3 tbs of the pasta cooking water.
• 2 while pasta is cooking, pulse tomatoes and oil in food processor until coarsely chopped. add olives, rosemary and garlic; pulse until olives are coarsely chopped.
• 3 heat a large nonstick skillet over medium heat.
• 4 cook the sausage 3 to 4 minutes until it begins to brown. stir in tortellini, tomato mixture and reserved pasta water if needed to loosen the sauce.
• 5 top with cheese.

Candy Fantasy Clusters

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 24
• 4 cups rice chex
• 2 cups pretzel sticks, coarsely broken
• 1 cup cashews, coarsely chopped
• 8 ounces vanilla candy coating
• 1/2 cup semi-sweet chocolate chips, melted

Recipe

• 1 mix cereal, pretzel, and cashews in large bowl; set aside.
• 2 grease 13x9x2 baking dish or pan.
• 3 melt candy coating in 2 quart saucepan over low heat, stirring constantly.
• 4 pour over cereal mixture, stirring until evenly coated.
• 5 press in pan; cool slightly.
• 6 drizzle with melted chocolate chips.
• 7 let stand until chocolate is firm.
• 8 break into clusters.

Tortellini W/spinach Soup

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 chopped garlic cloves
• 1/2 cup wine (optional but good!)
• 3 (15 1/2 ounce) cans fat free chicken broth
• 16 ounces fresh cheese tortellini
• 1 (28 ounce) can chopped tomatoes (i use the italian kind)
• 1 (6 ounce) bag fresh baby spinach
• 2 teaspoons italian seasoning
• 2 teaspoons chopped fresh parsley
• 1 tablespoon butter (optional)
• shaved parmesan cheese (to garnish)

Recipe

• 1 heat olive oil in dutch oven over med high heat.
• 2 cook garlic for 30 seconds, stirring constantly.
• 3 stir in wine, broth and italian seasoning.
• 4 bring to a boil.
• 5 add tortellini and cook for 4 minutes.
• 6 stir in tomato and spinach and cook for 2 minutes (just until spinach is wilted).
• 7 add butter and parsley.
• 8 serve!
• 9 this needs to be served immediately -- the tortellini soaks up the broth and gets mushy.
• 10 garnish with cheese -- and serve with crusty bread!

Stuffed Chicken Marsala

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• cheese, stuffing -
• 1/2 cup diced provolone cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup breadcrumbs
• 1/4 teaspoon red pepper flakes, crushed
• 3/4 cup sour cream
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• marsala, sauce -
• 1 small onion, cut in half and thinly sliced
• 2 cups marsala wine
• 1 cup heavy cream or 1 cup whole milk
• 2 cups button mushrooms, thinly sliced
• 2 lbs boneless skinless chicken breasts
• 4 tablespoons olive oil
• 1 cup flour

Recipe

• 1 pre-heat oven to 350 degree's.
• 2 combine all cheese stuffing ingredients in a mixing bowl and set aside.
• 3 sliced chicken in half - pound each piece of chicken with a mallet till 1/4 " thick.
• 4 place a couple of tablespoons of cheese mixture at one end of the chicken and roll up.
• 5 dredge all completed chicken rolls in flour seasoned with salt and pepper.
• 6 saute chicken with pre-heated oil cooking until each side is golden brown. transfer chicken to a baking dish and place in the oven and bake for about 10-20 or chicken is 165 degree's.
• 7 add onions to saute pan and stir to loosen chicken drippings. after 2 minutes add mushrooms and saute until onions are translucent.
• 8 deglaze pan with marsala wine - make sure to scrape the bottom of the pan to get all the drippings from the chicken. heat wine to a simmer and add cream or milk. simmer on medium heat until wine and cream have thickened and reduced by half.
• 9 place cooked chicken breasts back in the wine sauce and spoon sauce over.
• 10 i served this meal over cooked thin pasta and crusty garlic bread!

Tangy Chicken And Rice

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 -2 lb boneless skinless chicken breast, cut into bite sized chunks
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup store bought chicken marinade (i use chevetta's)
• 1 teaspoon lemon pepper, spice
• 2 cups cooked rice (more can be used but you may have to increase spices)

Recipe

• 1 melt butter in a large frying pan over medium to high heat.
• 2 sauté chicken until cooked through 15 minute.
• 3 add marinade, and lemon pepper.
• 4 cook 1-2 minutes to mesh the flavors.
• 5 add hot cooked rice and mix well.
• 6 lower heat to medium low and cook stirring frequently until the rice soaks up all the liquid and flavor.
• 7 serve immediately.

Yule Oatcakes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 1/2 cups old fashioned oats
• 1 teaspoon salt
• 2 tablespoons flour
• 1/2 cup vegetable shortening
• 1/2 cup water (up to, probably less)
• 1/2 cup sugar (you can use up to 1 cup of sugar, or leave it out entirely for a plain oatcake. personally i think t)

Recipe

• 1 combine all ingredients except the water in a bowl. add water just to dampen until you can roll it into a ball. let the ball alone on the counter for about 10 minutes. now take a handful and roll it out about 1/8 - 1/4 inch thick. cut into circles with cutter or top of a drinking glass. place on ungreased baking sheets and bake 350 for 30 minutes or until lightly browned. transfer to wire rack to cool.

Tortellini With Tomato Cream Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (9 ounce) package meat-filled tortellini
• 1 cup heavy cream
• 4 teaspoons sun-dried tomato paste
• 1/4 cup chopped parsley

Recipe

• 1 in a large pot of boiling salted water, cook pasta. drain.
• 2 meanwhile, in a large heavy saucepan over medium heat, boil cream, stirring, until reduced by about half, 5-6 minutes.
• 3 add tomato paste and whisk until blended.
• 4 drain tortellini and add to cream sauce. toss gently and serve sprinkled with parsley.

Tortellini Soup With Chicken

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (3 1/2-4 lb) chicken, cut into 8 pieces
• 6 cups low sodium chicken broth
• 2 carrots, cut into thin rounds
• 1/2 bunch swiss chard, cut crosswise into 1-inch strips
• 1 (8 ounce) package uncooked tortellini, preferably vegetable
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup grated parmesan cheese

Recipe

• 1 rinse the chicken pieces and remove the skin. place them in a large saucepan. add the broth and 2 cups of water.
• 2 bring to a boil. reduce heat and simmer gently until the chicken is cooked through, about 35 minutes.
• 3 skim any foam that rises to the surface.
• 4 transfer the chicken to a plate; let cool.
• 5 shred the meat; discard the bones.
• 6 meanwhile, strain the broth and return it to the saucepan. bring to a boil.
• 7 add the carrots, swiss chard, tortellini, salt, and pepper.
• 8 simmer according to the tortellini's package directions.
• 9 when the tortellini are done, add the chicken and heat for 3 minutes.
• 10 ladle the soup into bowls and sprinkle with cheese.

Tortellini With Creamy Pumpkin Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs cheese tortellini
• 4 tablespoons butter
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons flour
• 2 1/2 cups skim milk
• 15 ounces pumpkin
• 1/4 teaspoon nutmeg
• salt and pepper
• 2 cups cheddar cheese, shredded

Recipe

• 1 place a large pot of salted water over high heat to boil. when water is boiling, drop tortellini and cook according to package directions. drain cooked tortellini and reserve.
• 2 melt the butter, add the onion and garlic, and season with salt and pepper. sauté until the onions soften.
• 3 stir in flour and cook about a minute. whisk in the milk and cook until the liquid comes up to a bubble and the sauce thickens, 2-3 minutes.
• 4 stir in the nutmeg and pumpkin. season with salt and pepper and simmer until thickened, about 1 minute. i found i needed quite a bit of salt.
• 5 toss the tortellini with the pumpkin sauce and transfer to a casserole dish. cover with cheese and broil until cheese is browned.

Tortellini Veggie Soup

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 cup whole kernel corn
• 1 cup green beans
• 1 cup sliced carrot
• 1 (14 1/2 ounce) can tomatoes
• 1/2 medium onion
• 4 cups water
• 2 cups organic low sodium chicken broth
• 4 ounces boneless skinless chicken breasts, diced
• 2 cups tortellini
• salt, to taste
• pepper, to taste
• garlic powder, to taste

Recipe

• 1 bring the water and chicken stock to a boil.
• 2 add veggies and simmer for 20 minutes covered.
• 3 after 20 minutes, add the chicken and tortellini.
• 4 simmer about 15 minutes.
• 5 ladel into a favorite bowl and enjoy!

Tortellini With Asparagus And Tomatoes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 0.5 (12 ounce) bag frozen tortellini (i used cheese tri-colored)
• 1 lb asparagus (cut into 1/4 inch pieces)
• 1/2 cup cherry tomatoes (quartered)
• 3/4 cup milk (i use 1%, it really doesn't matter, higher fat=more rich)
• 1 tablespoon butter
• 1/4 cup parmesan cheese
• 4 -5 fresh basil, leafs (clean and rip into pieces)
• 1 teaspoon mrs. dash garlic and herbs
• salt and pepper

Recipe

• 1 fill pot w/ water and set to boil. at the same time put about 1/4 inch of water in medium size pan and set to boil.
• 2 add tortellini to boiling water in pot (cook according to directions on package) and asparagus to boiling water in pan.
• 3 after about 4 minutes if the water in the pan isn't evaporated poor out. add butter to the asparagus and allow to melt. add milk and seasonings.
• 4 after sauce has reduced to your desired consistency, remove from heat. add tomatoes, basil, parmesan, and cooked tortellini.
• 5 mix and serve!
• 6 (you could add cooked chicken to this, or spinach or broccoli.).
• 7 make this your own! :).

Yuliya's Potato Pirogues

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold water
• 2 tablespoons cold water
• 3 large egg yolks
• 4 medium potatoes, peeled and cut into small chunks
• 2 tablespoons butter, plus extra for frying
• 1 small onion, finely chopped
• 1/4-1/2 cup grated cheddar cheese, to taste
• 1/4 teaspoon salt

Recipe

• 1 to make the dough, combine the flour and salt in a large mixing bowl.
• 2 make a well in the center and add the water and egg yolks. with a wooden spoon, stir constantly until the dough holds together, adding a little more water if necessary.
• 3 turn the dough onto a lightly floured surface and knead it for 2 minutes. put the dough back in the bowl, cover it with plastic wrap, and set it aside.
• 4 for the filling, boil the potatoes in a large saucepan of salted water for about 10 minutes or until the potatoes are soft.
• 5 drain the potatoes, then mash them by hand.
• 6 meanwhile, melt 2 tablespoons of butter in a small skillet. add the onion and sauté for 5 minutes, stirring often.
• 7 add the onion, cheese, and salt to the potatoes and mash them inches.
• 8 bring a large pot of salted water to a boil.
• 9 meanwhile, break the dough into quarters. roll one out thin on a floured surface.
• 10 using a biscuit cutter or a water glass, cut the dough into 3 to 3 1/2-inch circles. roll out and cut the scraps. repeat with the other 3 quarters until all the dough is used.
• 11 put a heaping teaspoon of filling in the center of each circle.
• 12 moisten the edge of the circle with a wet fingertip, then fold it in half and press the edges together firmly to seal.
• 13 drop the pierogi, 8 to 10 at a time, into the boiling water. simmer until the pierogi rise to the surface, then continue to simmer for 4 to 5 minutes more.
• 14 next, melt a little butter in a large skillet. using a slotted spoon, transfer the pierogi from the water into the skillet. cook them in the butter over medium high heat for several minutes, until lightly browned on both sides.
• 15 serve hot and garnish with a little extra cheese, if you like.

Tortellini With Broccoli

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 26 ounces pasta sauce
• 20 ounces fresh spinach and cheese tortellini
• 1 tablespoon dried basil
• 16 ounces frozen chopped broccoli

Recipe

• 1 pour half a cup of the pasta sauce into a 4 quart slow cooker. add the tortellini. top with half of the remaining sauce, all of the basil and all of the broccoli. cover with the rest of the sauce.
• 2 cover and cook on high 2 1/2 to 3 hours.

Sausage, Penne, And Peppers

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 onion, thinly sliced
• 3 green bell peppers, sliced
• 1 teaspoon garlic powder
• 1 (14 1/2 ounce) can diced tomatoes
• 2 teaspoons sugar
• salt and pepper
• 1 lb kielbasa or 1 lb smoked sausage, cut in serving sizes
• 2 cups penne pasta, uncooked
• 1 tablespoon basil
• 1 teaspoon dried parsley

Recipe

• 1 saute onion and peppers in oil.
• 2 add garlic, tomatoes, sugar, salt and pepper.
• 3 reduce heat and simmer.
• 4 add sausage and simmer covered about 20 minutes.
• 5 while sausage and tomatoes are simmering, cook penne according to package directions.
• 6 add basil, parsley and penne to sausage mix and toss to combine.

Tortellini With Baby Spinach And Sun-dried Tomatoes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb frozen cheese tortellini
• 1 (28 ounce) can whole tomatoes, crushed by hand or wooden spoon
• 1/3 cup sun-dried tomato packed in oil, drained a bit, and chopped
• 2 garlic cloves, crushed and chopped
• 5 ounces fresh baby spinach
• 1/2 teaspoon crushed red pepper flakes, to taste
• 2 tablespoons fresh basil, roughly chopped
• salt and pepper
• fresh grated pecorino romano cheese, for serving

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 heat a large deep skillet or saucepan over medium/medium high heat.
• 3 add sun dried tomatoes and saute for about 30 seconds.
• 4 next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
• 5 add tomatoes and stir together.
• 6 let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
• 7 boil pasta according to package directions (about 6-8 minutes).
• 8 while pasta finishes cooking, add spinach to the sauce.
• 9 i end up using about 1/2 of a 10 oz bag.
• 10 give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
• 11 as pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
• 12 drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
• 13 toss to combine.
• 14 i always have some sauce left over which i keep on the side for dunking in bread.
• 15 top tortellini with grated cheese and serve!

Tortellini Tuscany Style

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (15 ounce) bag cheese tortellini
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 teaspoon italian herb seasoning
• 2 cloves garlic, minced
• 2 tablespoons cornstarch
• 2 cups milk
• 1/2 cup grated parmesan cheese
• 1 (10 ounce) box frozen chopped spinach, thawed,drained,and squeezed
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 2 large tomatoes, chopped

Recipe

• 1 bring a large pot of lightly salted water to a boil and add tortellini.
• 2 meanwhile in a large skillet heat the oil over medium heat.
• 3 add the onion and italian seasoning mix, cooking for 6 minutes, stirring occasionally.
• 4 add the garlic and cook for 1 minute more.
• 5 in a medium bowl whisk together the cornstarch and milk.
• 6 whisk into pan with onions and cook until thickened, around 8 minutes.
• 7 stir in the parmesan cheese, spinach, beans and 1/2 the tomatoes.
• 8 cook for 4 minutes.
• 9 drain tortellini and place in a serving bowl.
• 10 pour sauce on tortellini and top with remaining tomatoes.
• 11 serve.

Tortellini Soup

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 lb ground italian sausage (i use turkey)
• 1 (14 ounce) can diced tomatoes
• 4 (10 ounce) cans chicken or 4 (10 ounce) cans vegetable broth
• 1/2 medium yellow onion, diced
• 1 tablespoon minced garlic
• 10 ounces frozen spinach
• 1 (10 ounce) package cheese tortellini or 1 (10 ounce) package spinach tortellini

Recipe

• 1 brown the sausage with the onion and garlic, drain fat.
• 2 put the mixture in your crockpot with all other ingredients, except for the pasta. simmer on low for several hours, then when almost ready to serve, put in the tortellini.
• 3 allow to simmer for another 30 minutes or so, then serve.

Stuffed Chicken Cacciatore

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/4 cup fresh basil, loosely packed
• 4 tablespoons sun-dried tomatoes packed in oil, sliced
• 4 tablespoons parmesan cheese, grated
• 1 medium yellow onion, sliced into rings
• 1 sweet red pepper, sliced into thin strips
• 1 cup mushroom, quartered
• 1/4 teaspoon crushed red pepper flakes
• 1 (14 1/2 ounce) can diced tomatoes (with basil, oregano, and garlic)
• 1 head garlic, crushed and diced
• 1 tablespoon italian seasoning
• 12 ounces whole wheat rotini
• 4 tablespoons olive oil
• 1/2 cup merlot
• 1/3 cup chardonnay wine

Recipe

• 1 need ziplock gallon freezer bag, toothpicks, large oven proof skillet and lid.
• 2 peal and crush garlic, dice, place into small bowl, salt and cover with olive oil.
• 3 start the pasta water.
• 4 place chicken breasts one at a time into a gallon ziplock bag with a little water, use smooth head of meat mallet and pound chicken into rectangles about 1/8 in thick.
• 5 with flattened chicken breasts arranged in a row, add dried tomatoes, basil, garlic, and parmesan to each breast. roll up each breast and use toothpicks to secure each roll.
• 6 in a small covered bowl, microwave mushrooms for 1-1/2 minutes, pour off water.
• 7 preheat oven to 375°f.
• 8 in large skillet over medium heat, heat olive oil, add chicken rolls, add chardonnay, cook chicken rolls about 6 minutes per side. remove chicken rolls.
• 9 add onion rings, crushed red pepper, and red pepper slices to skillet and cook until tender. add canned tomatoes, mushrooms, merlot, and italian seasoning and simmer for 5 minutes.
• 10 add chicken rolls to skillet, cover, and place into oven for about 20 minutes.
• 11 cook pasta.
• 12 remove skillet from oven and remove toothpicks from chicken rolls.

Stuffed Chicken Siena (the Olive Garden - Official Recipe)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, grated
• 1/2 cup smoked gouda cheese, chopped
• 1/4 cup fontina cheese, shredded
• 1/4 cup sun-dried tomato, chopped
• 1/4 teaspoon ground black pepper
• 1 tablespoon green onion, chopped
• 1 teaspoon garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 egg
• 2 tablespoons heavy cream
• 4 boneless skinless chicken breasts (6-8 oz each)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon garlic, chopped
• 1/2 cup kalamata olive, chopped
• 1/2 cup pimento stuffed olive, chopped
• 1/4 cup small caper, rinsed
• 1/2 cup red wine
• 1 cup tomato, diced
• 29 ounces tomato puree
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 medium red bell peppers, cut in 1-inch pieces
• 1 tablespoon sugar
• 2 leaves sweet basil, chopped
• 1 lb pasta (your choice)

Recipe

• 1 cheese filling: mix all cheese filling ingredients in a mixing bowl until well-blended.
• 2 divide into 4 portions; refrigerate until ready to use.
• 3 preparation for chicken: place chicken on a cutting board and split to open.
• 4 spread cheese filling evenly on both sides.
• 5 fold one side over to the other and repeat with other breasts.
• 6 place chicken in baking pan coated with cooking spray.
• 7 bake at 450ºf for 20 minutes or until juices run clear.
• 8 siena sauce: heat olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown).
• 9 add bell peppers and sauté until al dente.
• 10 add olives and capers and stir.
• 11 add red wine and bring to a boil.
• 12 add remaining ingredients except basil.
• 13 bring to a boil, reduce to low heat and simmer for approximately 30 minutes.
• 14 add basil to sauce and stir well; remove siena sauce from heat.
• 15 place one chicken breast and drained, cooked pasta on each plate.
• 16 evenly distribute siena sauce over chicken and pasta.
• 17 garnish with chopped basil.

Spiral Supreme - Pasta Excellence

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g spiral shaped pasta (fusilli)
• 40 ml oil
• 6 mushrooms, sliced
• 6 spring onions, chopped
• 1 garlic clove, crushed
• 1 red pepper, seeded and sliced
• 250 g smoked ham, cut into strips (optional)
• 1 bunch spinach, stalks removed, washed, drained and finely sliced
• 1 chicken stock cube, dissolved in
• 100 ml water
• 1 (410 g) can evaporated milk
• 15 ml cornflour
• 5 ml soy sauce
• 30 ml parmesan cheese
• ground black pepper

Recipe

• 1 cook pasta as directed on packet - drain and toss in a little oil. set aside and keep warm.
• 2 heat remainder of oil in a large saucepan.
• 3 fry mushrooms, spring onion, garlic, red pepper, chilli and smoked ham, until golden.
• 4 add spinach and stirfry for a minute.
• 5 add chicken stock.
• 6 mix cornflour with a little evaporated milk, until smooth, add to stirfry with remaining evaporated milk, and soy sauce.
• 7 cook for two more minutes, stirring occasionally, until sauce thickens.
• 8 add parmesan cheese and pepper to taste.
• 9 serve immediately over hot pasta.

Tortellini With Light Basil Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb meat-filled tortellini
• 1/2 cup light cream or 1/2 cup milk
• 2 teaspoons basil, dried
• 1/3 cup miracle whip
• 1/4 cup parmesan cheese, grated
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg yolk, lightly beaten
• 2 ounces cooked ham, diced
• 1/3 cup walnuts, chopped

Recipe

• 1 cook tortellini according to package directions. if you choose to add frozen peas, add just a few minutes before tortellini is done.
• 2 meanwhile, place cream or milk, basil, miracle whip, cheese, garlic, salt and pepper into blender or food processor.
• 3 cover and process until smooth.
• 4 blend in egg yolk.
• 5 drain tortellini, return to pot.
• 6 add basil sauce, ham, and walnuts, toss well.
• 7 cook over low heat until heated through.

Tortellini Vegetable Soup (4 Ww Points)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 carrots (cut into 1/4-inch slices)
• 2 celery ribs (cut into 1/4-inch slices)
• 1 onion (coarsely chopped ( about 1 cup)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 (14 1/2 ounce) cans ff low sodium chicken broth
• 1 lb frozen cheese tortellini
• 4 ounces baby spinach (about 3 cups)
• 1 tablespoon lemon juice

Recipe

• 1 in large pot, heat oil over medium heat. add carrots, celery, onion, salt & pepper. cook, stirring until softened, about 5 minutes.
• 2 add broth; bring to boil. add tortellini; cook until tendr according to package. stir in spinach and lemon juice.
• 3 for a heartier soup, add shredded cooked chicken but don't forget to add the points when calculating.
• 4 servings: 6.calories: 216.protein: 20 g.fat: 5 g (1 g saturated).chol: 12 mg.carbs: 31 g.sodium: 960 mg.fiber: 5 g.sugar: 4 g.
• 5 points: 4 per serving.

Tortellini With Chicken And Spinach In Light Cream Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 chicken breasts
• 1 garlic clove
• 1 (5 ounce) container baby spinach
• 1 tablespoon olive oil
• 1/2 cup heavy cream
• 3/4 cup chicken broth
• 1 (12 ounce) package cheese tortellini
• parmesan cheese

Recipe

• 1 boil large pot of water.
• 2 cut chicken into 1" pieces. set aside.
• 3 slice 1 clove fresh garlic. set aside.
• 4 gently slice baby spinach into bite sized pieces. set aside.
• 5 heat 1 tablespoon oil in large saute pan.
• 6 add garlic. saute until just light golden.
• 7 add chicken. saute 3-4 minutes.
• 8 add heavy cream and chicken broth to saute pan. bring to a simmer and cook for 5 minutes.
• 9 salt to taste at this point.
• 10 add baby spinach to saute pan. turn off heat.
• 11 when water boils add 1 tablespoon salt and tortellini. cook according to package directions.
• 12 drain and add to saute pan. stir.
• 13 serve into four pasta bowls.
• 14 top with parmesan cheese.
• 15 *one variation of this dish is to add a tablespoon of chopped sun-dried tomatoes with the cream. it gives the dish a burst of flavor.

Tortellini With Ham And Peas

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb fresh cheese tortellini
• 1 cup frozen peas
• 3 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• salt and pepper
• 1/2 cup grated parmesan cheese
• 1/4 lb ham, chopped

Recipe

• 1 bring a large pot of salted water to boil. cook tortellini until just al dente (do not overcook), as package label directs. add peas to pot for last 30 seconds of cooking time.
• 2 drain tortellini and peas and return to pot. stir in butter, cream, salt, pepper, parmesan and ham.
• 3 turn stove on to medium heat and cook, stirring, until ingredients are heated through, 2 to 3 minutes. serve immediately.

Spirals With Garbanzos, Olives And Artichokes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 ounces spiral pasta
• 1/4 cup olive oil
• 1/4 teaspoon red pepper flakes (to taste)
• 1 cup onion, diced
• 6 garlic cloves, diced
• 1 cup artichoke heart, water packed, quartered
• 1 medium yellow bell pepper, chopped
• 2 cups vegetable broth
• 1 cup pitted black olives, drained, leave whole
• 15 ounces canned garbanzo beans, drained
• 28 ounces canned chopped tomatoes with basil
• 1/2 teaspoon salt (to taste)
• 1 tablespoon fresh parsley, minced
• 1/8 teaspoon fresh ground black pepper (to taste)

Recipe

• 1 cook pasta as package directs.
• 2 while the pasta is cooking, place olive oil, red pepper flakes and onions in a skillet, sauté over medium heat until golden.
• 3 add garlic, artichokes, yellow pepper, and sauté until browned. add broth, olives, garbanzos and tomatoes.
• 4 gently simmer 5 minutes. place drained pasta in a large bowl, pour the sauce over and toss.
• 5 season to taste with black pepper and garnish with parsley.

Sausage-cauliflower Spaghetti

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• kosher salt
• 12 ounces spaghetti noodles
• 3 tablespoons extra virgin olive oil, plus a little more for drizzling
• 12 ounces sweet italian turkey sausage, casings removed
• 6 garlic cloves, sliced
• 1 small head cauliflower, broken into small florets
• 1 bunch scallion, chopped
• 1 cup parmesan cheese or 1 cup pecorino romano cheese, grated

Recipe

• 1 bring a large pot of salted water to a boil. add the spaghetti and cook as the label directs. reserve 2 cups cooking water, then drain.
• 2 meanwhile, heat the olive oil in a large skillet over medium-high heat. crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. add the cauliflower and cook until the edges are browned, about 2 minutes. add 1 cup of the reserved cooking water, cover and reduce the heat to medium. cook until the cauliflower is tender, about 8 more minutes. uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.
• 3 add the spaghetti to the skillet along with the scallions. drizzle with olive oil and season with salt. toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. remove from the heat, sprinkle with the cheese and toss. divide among shallow bowls and drizzle with more olive oil, if desired.

Tortellini With Porcini Mushroom Sauce

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 ounce dried porcini mushrooms
• 2 (8 ounce) packages cheese tortellini (such as barilla)
• 2 tablespoons butter
• 1 cup sliced shallot
• 4 teaspoons chopped fresh thyme, divided
• 1/2 cup whipping cream
• 3/4 cup freshly grated parmesan cheese, divided
• salt, to taste
• pepper, to taste

Recipe

• 1 place porcini mushrooms in a 2-cup measuring cup; add enough hot water to measure 2 cups. let stand until mushrooms are soft, about 20 minutes.
• 2 drain mushrooms, reserving soaking liquid. coarsely chop porcini mushrooms.
• 3 cook tortellini in large pot of boiling salted water per package directions. tortellini should be just tender but still firm to the bite. stir occasionally while boiling.
• 4 meanwhile, melt butter in large skillet over medium-high heat. add shallots; saute until golden and tender, about 4 minutes.
• 5 add mushrooms and 3 tsp thyme; saute 2 minutes.
• 6 stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. season to taste with salt and pepper.
• 7 drain tortellini; return to same pot. add mushroom mixture and toss to coat.
• 8 stir in 1/2 cup cheese. season with salt and pepper.
• 9 transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 tsp thyme.
• 10 serve immediately.

Tortellini With Mushroom Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (9 ounce) pkge. cheese tortellini, cooked
• 1 1/2 cups sliced fresh mushrooms
• 1 tablespoon olive oil
• 1 (14 1/2 ounce) can diced tomatoes with herbs
• 1 (8 ounce) can tomato sauce
• 1 teaspoon garlic powder (optional)

Recipe

• 1 cook mushrooms in hot oil for 2-3 minutes.
• 2 stir in undrained diced tomatoes, tomato sauce and garlic powder. bring to a boil; reduce heat and simmer, covered 5 minutes.
• 3 spoon over pasta.

Tortellini With Peas And Bacon

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb tortellini cheese pasta
• 4 slices bacon
• 2 tablespoons onions, chopped
• 1/2 cup peas or 4 ounces frozen peas
• 3 tablespoons parmesan cheese
• 6 ounces heavy cream
• salt and pepper

Recipe

• 1 boil tortellini.
• 2 while pasta is cooking, fry bacon till crispy.
• 3 remove bacon and drain bacon grease from pan except for one tablespoon.
• 4 cook onion in bacon grease till golden brown.
• 5 pour in heavy cream and cook till slightly thickened.
• 6 add cooked pasta,cheese ,peas and crumble in bacon.
• 7 salt and pepper to taste.
• 8 heat one minute and serve.
• 9 sprinkle with additional parmesan cheese if desired.

Tortellini With Watercress, Beans & Pine Nuts

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 (9 ounce) packages cheese tortellini
• 2 tablespoons sun-dried tomatoes packed in oil, finely chopped, plus 3 tbs. of the oil
• 4 shallots, minced
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes (to taste)
• 4 bunches watercress, well rinsed and tough stems removed
• 1 cup vegetable broth (or pasta water)
• salt & freshly ground black pepper
• 2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
• 1/4 cup pine nuts, toasted
• vegan parmesan cheese, grated (or soy cheese grated)

Recipe

• 1 cook tortellini in large pot lightly salted boiling water, stirring occasionally, according to package directions. drain, reserving 1 cup pasta water, if using instead of broth. toss pasta with 1 tbs. sun-dried tomato oil, and set aside.
• 2 heat remaining oil in same pot over medium heat. add shallots and garlic, and cook until softened, about 2 minutes. stir in crushed red pepper.
• 3 add watercress to pot with broth, sun-dried tomatoes, salt, and pepper. cook until watercress is limp but still bright green, about 2 minutes. stir in beans, and heat through for 1 minute. add reserved pasta, and toss gently to combine.
• 4 sprinkle with toasted pine nuts and cheese, and serve. pass additional parmesan at the table.

Cheddar And Jalapeno Polenta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 cups chicken stock
• 2 cups polenta (cornmeal)
• 6 ounces cheddar cheese
• 1/8 cup chopped jalapenos or 1/8 cup sliced jalapeno
• 2 tablespoons butter
• sea salt
• fresh ground pepper

Recipe

• 1 bring stock to boil in large pot over high heat.
• 2 whisk in polenta in a steady stream and decrease heat to medium.
• 3 cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
• 4 add cheese and peppers. cook 2 minutes.
• 5 stir in butter and salt and pepper to taste.
• 6 remove from heat and adjust consistency by thinning with more stock if needed.

Tortellini Vegetable Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup water
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 cups reduced-sodium chicken broth
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon pepper
• 2 cups frozen mixed vegetables
• 1 1/4 cups cheese tortellini
• 1 tablespoon fresh parsley, minced

Recipe

• 1 in a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. bring to boiling.
• 2 stir in frozen vegetables and tortellini.
• 3 return to boiling; reduce heat. simmer, uncovered, for 5 to 6 minutes or until tortellini are tender.
• 4 stir in parsley.

Cheese Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 cups part-skim ricotta cheese
• 1/4 cup plain yogurt
• 1/4 cup grated parmesan cheese
• 1 dash pepper
• 6 fresh basil leaves, chopped
• 1 garlic clove, minced (optional)

Recipe

• 1 for the ricotta cheese, i like the flavor of polly-o ricotta cheese.
• 2 combine all ingredients in a medium saucepan; beat until smooth and creamy.
• 3 stir over medium heat until thoroughly heated. serve over hot cooked pasta.

Tortellini With Eggplant And Peppers

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 eggplant, cut into 1/2 inch pieces
• 2 bell peppers, cut into 1/2 inch pieces
• salt
• pepper
• 4 garlic cloves, chopped
• 1/4 teaspoon red pepper flakes
• 3 cups vegetable broth (or 3 cups water and 3 vegetable bouillion cubes)
• 1 lb cheese tortellini (i used the dry kind)
• 1/2 cup parmesan cheese

Recipe

• 1 in a skillet heat oil over medium high heat. add eggplant, bell peppers,1/2 teaspoon salt and 1/8 teaspoon pepper; cook stirring occasionally for about 8-10 minutes or until vegetables start to soften.
• 2 add garlic and red pepper flakes, stir for another minute.
• 3 stir in broth and pasta. cover and simmer over medium heat for about 10-15 minutes or until tortellini is done.
• 4 stir in parsley and 1/4 cup of the cheese.
• 5 spoon into indiviudal dishes and sprinkle with remaining cheese.

Tortellini With Creamy Butternut Squash

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 cup milk
• 3 cups fresh butternut squash, cut into 1/2-inch pieces
• 1 red pepper, coarsely chopped
• 1 tablespoon fresh sage
• 2 (9 ounce) packages refrigerated cheese tortellini
• 5 1/4 ounces garlic & herb spreadable cheese

Recipe

• 1 heat milk, squash, red pepper and sage in a medium saucepan over medium heat until simmering.
• 2 cover and cook for 8 minutes until squash is tender.
• 3 meanwhile boil tortellini as pkg directions, reserving 1 cup cooking water before draining.
• 4 remove saucepan from heat; stir in garlic & cheese spread.
• 5 toss with drained tortellini and reserved cooking water as needed.

Chicken And Ham Lasagna

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 9 lasagna noodles
• 3/4 cup butter
• 1 cup flour
• 3 tablespoons dried onion, minced
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 4 -5 cups chicken broth
• 2 cups milk
• 1 cup parmesan cheese, grated
• 1 (6 ounce) can mushrooms, sliced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained well
• 2 cups cooked chicken, diced
• 6 ounces cooked ham, sliced thinly
• 2 cups mozzarella cheese, shredded

Recipe

• 1 cook noodles in boiling water, according to package directions. drain.
• 2 in large saucepan, melt butter.
• 3 into butter, blend flour, onion, garlic and pepper.
• 4 add broth and milk.
• 5 cook, stirring until bubbly and thickened.
• 6 stir in 1/2 of the parmesan cheese.
• 7 spread 1 cup sauce in the bottom of a greased 9x13-inch pan.
• 8 stir mushrooms into remaining sauce.
• 9 place layer of 3 noodles over sauce in pan.
• 10 then top with chicken, 1/2 spinach, 1/3 shredded mozzarella cheese, and 2 cups of sauce.
• 11 next, layer 3 more noodles, followed by ham, 1/2 spinach, 1/3 mozzarella cheese, and 2 cups of sauce.
• 12 next, layer final 3 lasagna noodles, followed by 2 cups sauce, and final 1/3 mozzarella cheese.
• 13 sprinkle remaining parmesan cheese over top.
• 14 bake in 350°f oven until heated through. (about 30-40 minutes).

Tortellini With Spinach Walnut Pesto

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 4 ounces walnuts, chopped
• 2 (18 ounce) packages tortellini
• 1 cup chicken broth
• 10 ounces baby spinach
• 2 garlic cloves
• 2/3 cup parmesan cheese, grated
• 1/4 teaspoon nutmeg, ground
• 1/4 cup olive oil
• salt and pepper

Recipe

• 1 toast walnut pieces in small pan or toaster oven until lightly browned. remove from heat and cool.
• 2 place a large pot of water on to boil. when it comes to roling boil, salt the water and cook tortellini according to package directions.
• 3 heat chicken broth to boil and remove from heat.
• 4 using a food processor or blender, working in batches, grind spinach leaves with nuts, chicken broth and garlic.
• 5 transfer ground spinach nut past to a large bowl. stir in the cheese, nutmeg and olive oil then season with salt and pepper to taste.
• 6 coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce inches.

Tortellini With Spinach & Pine Nuts

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 375 g tortellini
• 185 ml carnation evaporated milk
• 350 g leggos roasted tomato and bacon stir through pasta sauce
• 50 g baby spinach leaves
• 50 g pine nuts

Recipe

• 1 cook pasta following packet directions.
• 2 once cooked , drain water, and stir through pasta sauce, and evaporated milk.
• 3 over low heat, add spinach leaves and pine nuts.
• 4 continue stiring over low heat for approx 3 minutes.
• 5 serve with parmesan.
• 6 enjoy!

Yuk (chicken Fettuccini)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb dry fettuccine
• 1 cup butter
• 1 pint cream
• 1 egg yolk
• 2 small zucchini, sliced and barely cooked
• 4 chicken breasts, cooked and cubed
• 2 cups fresh parmesan cheese, grated
• fresh parsley

Recipe

• 1 cook noodles; drain and set aside.
• 2 melt butter in large skillet.
• 3 add cream and egg yolk.
• 4 cook until cream begins to bubble.
• 5 add zucchini and chicken cubes.
• 6 heat through and toss with fettuccini.
• 7 gradually add 2 cups parmesan cheese.
• 8 toss again and sprinkle with fresh parsley.
• 9 serve at once.

Tortellini, Tomato, And Bean Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 6 cups fresh cheese tortellini
• 1 zucchini, chopped in bite sized pieces
• 1 summer squash, chopped in bite sized pieces
• 3 cups chicken stock
• 28 ounces stewed tomatoes, unseasoned
• 1 teaspoon dried italian seasoning
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15 ounce) can beans
• 1/4 teaspoon hot sauce

Recipe

• 1 combine tomatoes, chicken stock, salt, pepper, garlic, and italian seasoning in a soup pot and bring to a boil. reduce heat and simmer for 10 minutes.
• 2 add tortellini, squash, zucchini, beans, and hot sauce. bring back up to a boil over medium high heat. cover and reduce heat to a simmer for another 10 minutes, or until tortellini and vegetables are tender.
• 3 check the seasoning, add extra if desired. enjoy!

Tortellini With Broccoli And Creamy Tomato Sauce

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 cups meat-filled tortellini (or cheese)
• 4 cups broccoli florets
• 2 cups spaghetti sauce, homemade preferably
• 4 ounces light cream cheese, at room temperature
• 2 tomatoes, coarsely chopped
• 1 pinch black pepper (to taste)
• parmesan cheese, freshly grated

Recipe

• 1 cook tortellini until cooked.
• 2 cook broccoli florets in the microwave for 1 - 2 minutes, or until cooked.
• 3 in a large saucepan, heat spaghetti sauce over medium heat, add cream cheese and stir until melted. stir in tortellini mixture, tomatoes and pepper to taste.
• 4 serve with parmesan cheese grated on the top.

Tortellini With Mushroom Carbonara Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb fresh tortellini
• 12 slices bacon, slices coarsely chopped
• 1 lb cremini mushroom, sliced
• 2 cups chopped onions
• 4 garlic cloves, minced
• 1/2 teaspoon dried sage
• 4 large egg yolks
• 1 cup whipping cream
• 2/3 cup freshly grated parmesan cheese

Recipe

• 1 cook tortellini in pot of boiling salted water to al dente. drain and reserve 1 cup of the cooking liquid.
• 2 saute bacon in a large skillet over medium-high until crisp. pour off all but 3 tablespoons of the drippings. add mushrooms, onions, garlic and sage to skillet. saute until mushrooms are tender, about 8 minutes.
• 3 add 1/2 cup of the reserved cooking liquid to skillet and bring to a boil.
• 4 whisk egg yolks and cream to blend. add to mushroom mixture along with tortellini and 1/3 cup parmesean cheese. toss until sauce thickens and coats tortellini, adding more cooking liquid to thin sauce if desired.
• 5 season with salt and pepper, transfer to serving dish and sprinkle with remaining cheese.

Tortellini With Creamy Roasted Garlic Sauce

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 -2 head garlic (depending on how intense you want your sauce)
• 1 -3 tablespoon olive oil, divided
• 1 cup heavy cream
• 1/4 cup sour cream
• 1/4 cup parmesan cheese, grated
• salt and pepper
• 1 (14 ounce) package tortellini (fresh or frozen)
• 1 tablespoon butter

Recipe

• 1 preheat oven to 350°f.
• 2 to roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
• 3 place the heads in a square of aluminum foil with the head facing up.
• 4 drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
• 5 seal the foil and roast for 1 hour.
• 6 let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
• 7 place the roasted garlic into a blender or food processor.
• 8 add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
• 9 add the rest of the cream, sour cream, parmesan cheese, salt and pepper.
• 10 whirl to combine.
• 11 sauce will be thick at this point. set aside.
• 12 cook the pasta until al dente; drain.
• 13 melt the butter in a skillet.
• 14 add the pasta and toss with the butter until coated.
• 15 add the sauce, cook and stir until sauce becomes thin.
• 16 simmer for 10 minutes, stirring occasionally.
• 17 serve immediately with extra parmesan cheese on top to desired taste.
• 18 to make this a more substantial meal, you could add chopped cooked chicken or shrimp, broccoli or peas.

Yum Pancakes

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1 1/2 cups buttermilk
• 3/4 cup wheat berries
• 3 tablespoons cornmeal
• 1 tablespoon brown sugar
• 2 eggs
• 1/4 cup margarine, cut up
• 1 tablespoon baking powder
• 1/4-1/2 teaspoon baking soda

Recipe

• 1 liquefy first 2 ingredients.
• 2 add next 4 and pulse 30 seconds.
• 3 add baking powder and soda pulse just till ingredients blend and batter rises to top of blender and pour onto hot griddle.
• 4 cook just till golden brown.

Soupe Au Pistou (vegetable Soup With Basil Sauce)

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 stalks flat leaf parsley
• 1 large sprigs fresh rosemary
• 1 large sprigs fresh thyme
• 1 large sprigs fresh marjoram
• 1/4 cup olive oil
• 2 onions, thinly sliced
• 1 leek, thinly sliced
• 1 bay leaf
• 12 ounces pumpkin, cut into small pieces
• 8 ounces potatoes, cut into small pieces
• 1 carrot, cut in half lengthways and thinly sliced
• 2 liters vegetable stock or 2 liters water
• 1/2 cup broad bean (fresh or frozen)
• 1/2 cup peas (fresh or frozen)
• 2 small zucchini, finely chopped
• 2 ripe tomatoes, peeled and roughly chopped
• 1/2 cup short macaroni or 1/2 cup shell pasta
• 1/2 cup fresh basil leaf
• 2 large garlic cloves, crushed
• 1/3 cup grated parmesan cheese
• 1/3 cup olive oil

Recipe

• 1 tie the parsley, rosemary, thyme, marjoram with cooking string.
• 2 heat the oil in a heavy saucepan and add onion and leek. cook over low heat for 10 minutes or until soft.
• 3 add the herb bunch, bay leaf, pumpkin, potato, carrot, 1 tsp salt and the stock. cover and simmer for 10 minutes, or until vegetables are almost tender.
• 4 add the broad beans, peas, zucchini, tomato and pasta. cover and cook for 15 minutes, or until the vegetables are very tender and the pasta is cooked. add more water if necessary.
• 5 remove the herbs, including the bay leaf.
• 6 for the pistou:.
• 7 finely chop the basil and garlic in a small food processor. pour in the oil gradually, processing until smooth. stir in the parmesan and 1/2 teaspoon black pepper.
• 8 serve spooned over the soup as a garnish.
• 9 note: the flavor of this soup improves if refrigerated overnight, then gently reheated.

Tortellini With Creamy Bacon Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb tortellini (any flavor)
• 1 1/2 tablespoons olive oil
• 4 slices bacon, chopped
• 4 green onions, chopped
• 1/4 cup sun-dried tomato packed in oil, drained,chopped
• 1/2 cup cream
• 1/2 cup sour cream
• 1/4 cup water
• 1/2 cup grated parmesan cheese
• 1 1/2 tablespoons chopped fresh basil

Recipe

• 1 add pasta to large pan of boiling water; boil uncovered until just tender; drain.
• 2 heat oil in pan, add bacon; cook, stirring until bacon is crisp; add onions and tomatoes; cook stirring until onions are just tender; remove and reserve half the bacon mixture for serving.
• 3 stir cream, sour cream, water, cheese and basil into remaining bacon mixture in pan; stir until heated through.
• 4 combine tortellini and cream mixture; toss well; serve sprinkled with reserved bacon mixture.

Spirited Vodka Chicken

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 12 ounces spinach fettuccine or 12 ounces fettuccine pasta
• 2 tablespoons garlic, minced
• 1 tablespoon olive oil
• 1 lb skinless chicken breast half, cut into 1-inch pieces
• 1 cup dry wine or 1 cup chicken broth
• 1/4 cup parmesan cheese, fresh-shredded (optional)
• 2 tablespoons fresh parsley, snipped
• 2 red sweet peppers
• 6 roma tomatoes or 6 plum tomatoes
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 3 sprigs fresh thyme
• 1 tablespoon olive oil
• 1 tablespoon minced shallot
• 1 teaspoon minced garlic
• 1 teaspoon fresh parsley
• 1 teaspoon fresh oregano
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh sage
• 1 teaspoon fresh chives
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons dry sherry
• 1/2 cup vodka or 1/2 cup chicken broth
• 1/4 cup parmesan cheese

Recipe

• 1 prepare roasted peppers, roasted tomatoes, and vodka cream sauce.
• 2 cook fettuccini according to package directions and keep it warm.
• 3 in a large skillet, cook garlic in hot oil over medium heat for 1 minute, stirring often. add roasted peppers. cook and stir for 1 minute.
• 4 add chicken. cook and stir 3 to 4 minutes more or until chicken no longer is pink. add wine or broth. bring to boiling. reduce heat. simmer, uncovered, 2 to 3 minutes or until reduced to 1/4 cup. add vodka cream sauce. cook 2 minutes or until heated, stirring often.
• 5 divide fettuccini among dinner plates. ladle chicken mixture over it. top each with 1 tablespoon of parmesan, if you like, and roasted tomato quarters. sprinkle with parsley. serve immediately. makes 6 to 8 servings.
• 6 roasted peppers: to roast 2 red sweet peppers, quarter the peppers, and remove the seeds and the membranes. place the pepper quarters, with cut sides down, on a baking sheet lined with foil. bake, uncovered, in a 425 degree f oven for 25 minutes or until the skins are charred and blistered. wrap peppers in foil and let them stand for 20 minutes or until cool enough to handle. remove blistered skin from peppers, using a sharp knife to gently and slowly pull it off in strips; discard skin. chop peppers. makes 1 cup. (or use one 7-ounce jar of roasted red sweet peppers, drained and chopped, instead of the 2 fresh red sweet peppers.).
• 7 roasted tomatoes: lightly grease a foil-lined baking sheet. cut 6 roma or plum tomatoes into quarters. in a medium bowl, combine 1 tablespoon olive oil, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon fresh-ground black pepper. add the tomato quarters, tossing to thoroughly coat. place tomato quarters in the prepared pan. drizzle any remaining oil mixture over tomatoes. top tomato quarters with 3 fresh thyme sprigs. bake in a 425 degree f oven for 15 to 20 minutes or until tomatoes are soft, but not mushy. discard thyme sprigs. transfer tomato mixture to small bowl. cool slightly. makes 2 cups.
• 8 vodka cream sauce: in large saucepan, heat 1 tablespoon of olive oil over medium heat. add 1 tablespoon of minced shallot and 1 teaspoon minced garlic. cook and stir for 1 minute. add 1 teaspoon of snipped fresh parsley, 1 teaspoon of snipped fresh parsley, 1 teaspoon of snipped fresh oregano, 1 teaspoon of snipped fresh rosemary, 1 teaspoon snipped fresh sage, 1 teaspoon of snipped fresh chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. cook and stir 1 minute more. add 2 tablespoons of dry sherry. cook and stir for 1 minute or until liquid is reduced to 1 tablespoon, stirring often. stir in 1/2 cup vodka or chicken broth. bring all to boiling. reduce heat. simmer mixture, uncovered, for 3 to 4 minutes or until liquid is reduced to 1/3 cup, stirring often. add 4 cups whipping cream. bring sauce to boiling. reduce heat. simmer the sauce, uncovered, about 10 minutes or until liquid is reduced to 3 cups. stir in 1/4 cup grated parmesan cheese. makes about 3 cups.

Tortellini With Olive And Artichoke Cream Sauce

Total Time: 25 mins Preparation Time: 12 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1 (14 ounce) can marinated artichokes, heats drained & sliced
• 1/2 cup black olives, sliced (may substitute kalamata olives)
• 2 teaspoons water
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon thyme
• 1 (16 ounce) bag tortellini or 1 (16 ounce) bag ravioli
• 1/2 cup heavy whipping cream
• 1 teaspoon fresh italian parsley, chopped

Recipe

• 1 heat olive oil in a medium skillet.
• 2 add onion; lightly sauté
• 3 add artichoke hearts & black olives. cook for 5 minutes.
• 4 add water, salt, pepper and thyme. mix well.
• 5 cook tortellini according to package directions.
• 6 drain tortellini and add to skillet.
• 7 add cream and parsley; heat on low for a few minutes to thicken.
• 8 remove from stove and sprinkle with extra chopped parsley if desired.
• 9 serve immediately.

Tortellini, Mushroom And Kielbasa Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 12 ounces fully cooked smoked kielbasa, thinly sliced
• 1 onion, chopped
• 1 carrot, thinly sliced
• 1 (8 ounce) package mushrooms, sliced
• 4 garlic cloves, minced or grated
• 1 1/2 tablespoons fresh thyme, chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dry crushed red pepper
• 10 cups chicken stock or 10 cups chicken broth
• 4 cups kale, chopped
• 1 (8 ounce) package cheese tortellini
• 1 cup grated asiago cheese or 1 cup parmesan cheese

Recipe

• 1 heat oil in heavy large pot over medium high heat.
• 2 add next 8 ingredients and saute until vegetables are soft and kielbasa is brown.
• 3 add broth and bring to boil.
• 4 stir in kale.
• 5 reduce heat to low and simmer until kale is wilted.
• 6 add tortellini to soup.
• 7 simmer until pasta is just tender but still firm to bite.

Tortellini With Arugula And Sun-dried Tomatoes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs cheese tortellini
• 1/2 cup sun-dried tomato, thinly sliced
• coarse salt
• pepper
• 12 ounces arugula, washed and torn into large sized pieces
• 2 tablespoons butter

Recipe

• 1 cook pasta and tomatoes in large pot of salted water until al dente according to package directions. reserve 1/2 cup water. drain pasta and tomatoes and then return to the pot.
• 2 add arugula and butter to pasta and toss to coat. add pasta water a little at a time to form a thin sauce. you may not need all the water. season with salt and pepper.

Yum Yum Banana Bread

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 3 bananas, mashed
• 1 cup sugar
• 2 eggs
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/4 cup melted butter

Recipe

• 1 pre-heat oven to 350 degrees f or 180°c.
• 2 grease and flour one loaf pan.
• 3 mix ingredients in the order given.
• 4 pour into loaf pan and bake for one hour or until the loaf tests clean.
• 5 if the top starts to brown too much, cover with aluminium foil and continue cooking until bread is done.

Tortellini With Peas

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• coarse salt
• pepper
• 1 1/2 lbs frozen cheese tortellini
• 1 (10 ounce) package frozen peas
• 2 tablespoons butter
• 1 garlic clove, smashed
• 1/2 cup shredded parmesan cheese
• parmesan cheese, for serving (optional)

Recipe

• 1 cook tortellini about 2 minutes less than package instructions.
• 2 add peas; cook until pasta and peas are tender, 2 minutes more.
• 3 reserving 1 cup pasta water, drain.
• 4 set aside pasta and peas.
• 5 melt butter in pasta pot over medium-low heat.
• 6 add garlic; cook until fragrant, about 1 minute. discard garlic.
• 7 to pasta pot, add pasta, peas, cheese, and 3/4 cup reserved pasta water.
• 8 season with salt and pepper.
• 9 toss to coat.
• 10 add more pasta water as needed to thin sauce.
• 11 serve, topped with extra cheese if desired.

Yum-a-setta

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs ground beef
• salt and pepper
• brown sugar (her recipe says "a little brown sugar")
• 1/4 onion, chopped
• 1 can tomato soup, undiluted
• 1 (16 ounce) package egg noodles
• 1 can cream of chicken soup
• 1 (8 ounce) package processed cheese

Recipe

• 1 brown hamburger with salt, pepper, brown sugar, and onion.
• 2 add tomato soup; set aside.
• 3 cook egg noodles; drain.
• 4 add cream of chicken soup to egg noodles.
• 5 layer hamburger mixture and noodle mixture in casserole dish with processed cheese between layers.
• 6 bake at 350 degrees for 30 minutes.

Tortellini With Herbs

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 500 g tortellini
• 90 g butter
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons dried oregano leaves
• 1/2 teaspoon cracked black pepper
• 2/3 cup parmesan cheese, grated

Recipe

• 1 bring a large saucepan of water to a boil. (if desired, add a little salt to the boiling water to season it.).
• 2 add the pasta and cook till just tender. drain well.
• 3 heat butter in another saucepot and add cooked pasta, parsley, oregano, pepper and half the cheese.
• 4 stir gently until heated through and combined well.
• 5 transfer to a serving dish and sprinkle with the remaining cheese.

Soupe Au Pistou (provencal Vegetable Soup With Pesto)

Total Time: 9 hrs 30 mins Preparation Time: 1 hr Cook Time: 8 hrs 30 mins

Ingredients

• Servings: 8
• 4 medium carrots, peeled and chopped
• 3 medium boiling potatoes, peeled and chopped (yukon gold)
• 2 medium onions, chopped
• 1 1/2 cups chopped canned tomatoes
• 2 medium zucchini, chopped
• 8 cups water
• salt
• fresh ground pepper
• 2 cups cooked cannellini beans (drained canned are ok)
• 1 cup small shell pasta (ditalini or elbows)
• 1 1/2 cups fresh basil leaves, washed and well dried
• 1 cup fresh flat leaf parsley, washed and well dried
• 3 garlic cloves, peeled
• coarse sea salt or kosher salt
• 1/3 cup extra-virgin olive oil

Recipe

• 1 make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
• 2 blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
• 3 soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
• 4 cover and cook on low for 8 hours, or until the vegetables are tender.
• 5 stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
• 6 spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.

Tortellini With Rich Mushroom Cheese Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces tortellini
• 1 (10 1/2 ounce) can cream of mushroom soup
• 2/3 of can milk (10.5 oz)
• 8 ounces mozzarella cheese (2 cups grated)
• 3 tablespoons parmesan cheese
• 1/2 cup ham, 1/4inch thick slice of ham diced to equal 1/2 cup
• 1/4 cup wine
• 1/2 teaspoon oregano
• 1 teaspoon savory
• 1/8 teaspoon pepper

Recipe

• 1 heat soup and milk just to a boil and turn to medium heat.
• 2 add cheeses and melt.
• 3 stir in spices ham and wine.
• 4 simmer covered while preparing pasta according to it's directions.
• 5 ladle over pasta on individual plates.
• 6 good with garlic bread!

Tangy Chicken Couscous Salad

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 ounces couscous
• 6 tablespoons worcestershire sauce
• 1 zucchini, finely diced
• 1 red pepper, cored and finely diced
• 4 scallions, finely chopped
• 5 ounces dried apricots, finely diced (optional)
• 2 tomatoes, finely chopped
• 4 chicken breasts, cooked and cut into strips

Recipe

• 1 place the couscous in a large bowl and pour over the worcestershire sauce.
• 2 add 1 1/4 cups of boiling water from the kettle, mix well, then add the remaining ingredients except the chicken.
• 3 cover the mixture and leave in a cool place for at least 15 minutes.
• 4 stir in the cooked chicken and serve.