Tortellini Bake

We cut this recipe in half and ended up eating the ENTIRE pan! It was really good.

16 ounce package of cheese tortellini
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
8 oz (2 cups) shredded Monterey jack cheese

Bring a large pot of water to a boil and cook the tortellini for 2-3 minutes. Drain and set aside.

Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.

Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.

Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

Pumpkin Cake - Rosemary Lyman

2 C Flour
1 1/2 C Sugar
2 t Cinnamon
1/4 t Cloves
1/4 t Nutmeg
1 t Baking Soda
2 t Baking Powder
1/4 t Salt

Combine this in a bowl and then add
4 Eggs
1 C Oil
1 16 oz Can of Pumpkin

Mix well pour onto a sheet cake pan (cookie sheet).
Bake at 350 for 25-30 minutes.

Spaghetti Pie - Michelle Dalton

Whole wheat spaghetti
1/2 pound ground beef
1/4 cup broccoli puree
¼ cup spinach puree
1/4 cup carrot puree
1 large egg white
2 tablespoons grated parmesan
2 cloves garlic chopped
2 cups bottled tomato or spaghetti sauce
1 cup lowfat cottage cheese
1/2 t salt
1/4 t pepper
1 cup shredded mozzarella

1. Preheat oven to 350F. Coat a 9 inch pie plate with cooking spray
2. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain in a colander (Skip this step if you have leftover pasta)
3. In a small bow, mix the ground beef with the broccoli puree, egg white, parmesan and garlic. Form the mixture into 1/2 inch balls
4. In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot and spinach purees, and salt and pepper. Spoon the mixture into the pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella. Bake, uncovered until the center is firm and the cheese is bubbly, 25 – 30 minutes.

Note: the basic recipe is from the book Deceptively Delicious by Jessica Seinfeld, but some of the things in here are my adaptations.

Lentil Soup - Michelle Dalton

3 carrots, chopped
2 celery stalks, sliced
1 large potato or 2 medium
1 onion, chopped
1 can tomatoes (28 ounces), with juice, chopped
1-2 cup lentils
Salt and pepper
2 garlic cloves, minced
¼ teaspoons dried thyme
1 dried bay leaf
1 Tblsp. Dried basil
4 cubes beef bullion
4 squirts worshtershire sauce
1 tsp. hoisen sauce

Fill a large pot 1/3 full with water, heat over high heat and bring to a boil. Add carrots, potato, and celery and cook for about 5 minutes to give them a head start on softening. Turn down heat to medium and add all remaining ingredients. Cook until vegetables and lentils are soft, about 20-30 minutes.

Note: If your lentils are canned, rinse and follow this recipe as is, if they are dried, soak the lentils over night or 6-8 hours before beginning.

Puerto Rican Bean Soup - Michelle Dalton

1 c. chopped onion
½ c. green pepper
3-5 cloves of garlic, minced
½ c. cilantro
½-1 c. ham
olive oil
salt and pepper
¼ tsp. cumin
2 cans red or black beans (I use black)
1 can tomato sauce (small 6-8 oz ones)
water (or chicken broth)
1 potato, handful of squash, 1-2 carrots (optional , but recommended)

Saute onions, oil, pepper, garlic and ham. Add cilantro and garlic,
saute a little longer and then add tomato sauce, bean, 2 cans of water,
salt, pepper and cumin. You can then add veggies. Bring to a boil and
simmer for ½ hour until everything is hot and soft.

Chicken Enchiladas - Michelle Dalton

1 can Cream of Chicken Soup
1 small can chopped Green Chilies
1 can Green Enchilada Sauce
½ cup Milk
2 cooked, shredded Chicken breasts
Couple dollops of sour cream - optional
Shredded Colby jack or cheddar cheese
4 soft wheat tortilla shells
1 cup frozen sweet corn

Mix cream of chicken soup, chilies, milk, sour cream, cheese, corn, and chicken in bowl. Pour enchilada sauce on plate. Lay tortillas in enchilada sauce on both sides and fill with soup mixture. Roll and put in glass baking dish. Repeat with all 4 tortillas (or however many you can make with the amount of filling you have). Pour left over sauce from plate over rolled enchiladas. Sprinkle with a little more cheese. Bake at 350 degrees for about 15-20 minutes - just until is an even temperature.

Note - I also like to put vegetable purees in this one - several heaping tablespoons of mashed squash, yams, or even some spinach or peas add a lot of nutrition and don't detract from the flavor.

Sweet Pulled Pork - Stake RS Broadcast Dinner 09

2 and 1/2 pounds pork loin
1 cup salsa - your choice of heat and brand, we used Ortega chunky salsa medium heat
1/2 cup of brown sugar

Combine all three ingredients in a crockpot and cook on high for 5-6 hours. Remove fat from pork loin and then shred pork with two forks.

Serve on tortillas with lettuce, cheese, salsa and sour cream