spinach tomato tortellini
smashed red potatoes
corn on the cob
black bean lasagna
Spinach Tomato Tortellini (Laura’s recipe)
20 oz cheese tortellini
¼ c- ½ c onion, diced
2 large tomatoes, chopped
2 cloves garlic, diced
salt, ground black pepper
2-3 c chopped fresh spinach
¾ c milk
¾ c heavy cream
2 Tbs flour
¼ c grated Parmesan cheese
Cook tortellini. Sauté onion in olive oil. Add chopped tomatoes, salt, pepper, and simmer for several minutes. Then add chopped garlic and simmer for several more minutes. Add chopped basil and spinach and simmer for about a minute.
In a medium sized bowl whisk milk, cream, and flour. Pour into tomato mixture along with parmesan cheese and simmer until thick, about 2 minutes. Pour sauce over tortellini.
(I used a few extra tablespoons of milk, heavy cream and a little extra parmesan because the original recipe called for 16 oz tortellini, but package comes in 20oz.)
--Be sure to soak your chicken pieces in buttermilk for at least a few hours before frying it’s the secret to juicy and tasty chicken.
Smashed Red Potatoes
--This can be a quick 15 min soak or overnight.
--The pineapple can be left off some skewers for those of you who don’t care for fruited meat.
Pork Kebabs (Kraft Food & Family)
½ c bbq sauce
3T grey poupon mustard
1 T finely chopped rosemary
2lb boneless pork loin; cut into 1” chunks
1 c large chunks red onion pieces
½ c large green pepper pieces
1 c large pieces pineapple
Combine first three ingredients, set aside 1/4 c of sauce and then add meat and allow to marinate for 15 minutes up to overnight. Heat grill to medium-high heat. Thread meat onto 8 skewers alternately with pineapple, peppers and onions. Grill 12-14 min or until meat is done. Brush with remaining sauce.
Corn on the Cob
Beef and Bacon Stroganoff (Mom)
1 lb ground beef (I used a roast, cut up into smaller pieces)
5 thick-sliced bacon strips, chopped
1 cup sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14 ½ oz) beef broth (I used French Onion soup + ½ can water)
1 can condensed cream of mushroom with roasted garlic soup, undiluted
2 tablespoons Worcestershire sauce
1 teaspoon pepper
¼ teaspoon salt
¼ teaspoon paprika
1 cup (8 oz) sour cream
2 teaspoons prepared horseradish
In a large skillet, over medium heat, cook the beef, bacon, mushrooms, onion and garlic until beef is no longer pink. Stir in flour until blended. Mix broth, soup, Worcestershire sauce, pepper, salt and paprika. Pour over meat mixture. Bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally. (Since I used a roast, I decided that I should simmer longer and I simmered covered for 45 minutes; and you could cook in a crock pot all day). Stir horseradish into sour cream, then stir into the meat mixture. Heat through but do not boil.
Rice or Noodles
Black Bean Lasagna (Menus4Moms)
2 cups frozen whole kernel corn, thawed
1/3 cup sliced green onions
2 tsp ground cumin
2 tsp oregano
1 can black beans (15 oz.)
1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
1 can chopped green chiles
4-6 flour tortillas
2 cups four cheese Mexican blend cheese
Preheat oven to 400 °F . Combine the first seven ingredients in a bowl and mix well. Coat an 11 x 7 in. baking dish with cooking spray. Place a layer of tortillas in the bottom of the dish. Spoon half of the corn and tomato mixture over the tortillas. Top with one cup of cheese. Repeat the layers.
Bake for 15 minutes.
French Bread Pizza (Kraft Food & Family)
2 c cooked ground meat
1T olive oil
1 onion, chopped
1lb loaf French bread, sliced lengthwise, then crosswise
1 c spaghetti sauce
2 tsp oregano
Grated mozzarella cheese
Sauté onion in olive oil, add in meat and spaghetti sauce, simmer to heat through. Place four slices of bread on foil-covered baking sheet with cut sides up. Spread meat mixture onto bread slices; top with cheese and bacon. Bake 12 min at 400, or until cheese is melted.
1 can mandarin oranges
1 package orange jello (can be sugar free)
1 c sour cream
6-8oz cool whip
Mix jello powder with sour cream (no water is involved); fold in oranges and cool whip. Place in fridge to chill and jell.