herbed artichoke cheese tortellini

Ingredients

         2 cans (14-1/2 ounces each) Italian diced tomatoes

         2 jars (6-1/2 ounces each) marinated quartered artichoke hearts

         2 packages (9 ounces each) refrigerated cheese tortellini

         2 cups chopped onions

         3 tsp dried parsley

         2 to 4 tablespoons minced fresh or 2 to 4 teaspoons dried basil

         2 teaspoons minced garlic

         1/2 teaspoon dried oregano

         1/8 teaspoon crushed red pepper flakes

         1/4 cup olive oil

         1/2 teaspoon salt

         Parmesan cheese

Directions

         Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes, reserving 3/4 cup liquid; chop and set aside.

         Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.

         Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain tortellini; add to tomato mixture. Stir in the salt and reserved artichokes; heat through. Sprinkle with cheese. Yield: 8 servings.

{adapted from a tasteofhome.com recipe}

italian hot dish

Ingredients

         1-1/2 cups uncooked small pasta shells

         1 pound lean ground beef (90% lean)

         1 cup sliced fresh mushrooms, divided

         1/2 cup chopped onion

         1/2 cup chopped green pepper

         1 can (15 ounces) tomato sauce

         1 teaspoon dried oregano

         1/2 teaspoon garlic powder

         1/4 teaspoon onion powder

         1/8 teaspoon pepper

         1/2 cup shredded part-skim mozzarella cheese, divided

         4 teaspoons grated Parmesan cheese, divided

Directions

         Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the beef, 1/2 cup mushrooms, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, oregano, garlic powder, onion powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

         Drain pasta; place in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella cheese and 2 teaspoons Parmesan cheese.

                  Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 4 servings.

{tasteofhome.com}

chocolate chip brownies

2 cups brown sugar

3 eggs

2/3 cup oil

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 pkg chocolate chips

Bake in a 16 x 11 in. pan

350 degrees until golden brown (about 30 minutes)

We ate these so many times growing up.  I don't know where my mom got the recipe, but it is one of my favorites!

s'more bars

ingredients

1/2 cup butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla extract

1 1/3 cups all-purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/8 tsp salt

5 milk chocolate candy bars (1.55 ounces each)

1 cup marshmallow creme

directions

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, cracker crumbs, baking powder and salt;  gradually add to creamed mixture.  Set aside 1/2 cup for topping.

Press reaming mixture into a greased 9-in. square baking pan.  Place candy bars over crust;  spread with marshmallow creme.  Crumble remaining graham cracker mixture over top.

Bake at 350 degrees for 25-30 minutes or until golden brown.  Cool on a wire rack.  Cut into bars.  Store in a an airtight container.  Yield: 1 1/2 dozen.

(tasteofhome.com)

chicken fajita pizza

1 pkg. (13.8 oz.) refrigerated pizza crust

8 oz. boneless skinless chicken breasts, cut into thin strips

1 tsp. canola oil, divided

1 medium onion, sliced

1 medium sweet red pepper, sliced

1 medium green pepper, sliced

1 tsp. chili powder

1/2 tsp. ground cumin

1 garlic clove, minced

1/4 cup chunky salsa

2 cups (8 oz.) shredded reduced-fat Mexican cheese blend

1 Tbsp. minced fresh cilantro (opt.)

Sour cream and additional salsa (opt.)

Unroll dough into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray;  flatten dough and build up edges slightly.  Bake at 425 degrees for 8-10 minutes or until edges are lightly browned.

Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat in 1/2 tsp. oil for 4-6 minutes or until no longer pink;  remove and keep warm.

In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender.  Add garlic;  cook 1 minute longer.  Stir in salsa and chicken.

Sprinkle half of the cheese over prepared crust;  top with chicken mixture and remaining cheese.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.  Sprinkle with cilantro.  Serve with sour cream and additional salsa, if desired.

(tasteofhome.com/healthycooking)

easy linguine (or fettucine) casserole

8 oz. uncooked multigrain linguine, broken in half (or fettucine)

2 cups cubed fully cooked lean ham

1-3/4 cups (7 oz.) shredded Swiss cheese, divided

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

1 cup (8 oz.) reduced-fat sour cream

1 medium onion, chopped

1 small green pepper, finely chopped

Cook pasta according to package directions.  Meanwhile, in a bowl, combine the ham, 1-1/2 cups cheese, soup, sour cream, onion and green pepper.  Drain pasta;  add to ham mixture and stir to coat.  

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.  Cover and bake at 350 degrees for 35 minutes.  Uncover;  sprinkle with remaining cheese.  Bake 10-15 minutes longer or until cheese is melted.

(recipe from healthy cooking tasteofhome magazine)

orange julius

 1 6-oz. frozen orange juice

1 cup milk

1 cup water

1 egg (opt.)

1 tsp. vanilla

1/3 cup sugar

ice cubes (to desired thickness)

Blend in blender.

Serve up the smiles.

chicken panini

grilled chicken (I used chicken thighs - season to taste)

pesto

mozzarella cheese

tomatoes - sliced

bread of choice (I like either a whole grain or a tomato/basil baguette from the bakery)

Combine the sandwich in the proportions that you prefer.  Cook on a panini press or grill on a pan.  Super easy and delicious.

panzanella salad

baguette, cut into bite-sized pieces
cucumber, chopped
tomato, chopped
red onion, chopped or sliced


dressing
1/4 cup olive oil
1/2 cup red wine vinegar
salt & pepper to taste


Drizzle cut baguette with olive oil.  Put in oven at 350 degrees for about 10 minutes, or until edges are toasty.  While bread toasts, prepare cumber, tomato, and red onion.  Combine all the ingredients in a bowl and toss to combine.  Enjoy! 


Note:  To make the salad last longer, keep the bread and the other ingredients separated and only combine them for individual servings.  That way the bread doesn't become soggy and you can save the leftovers, or it will stay fresh when prepared ahead of time for a dinner party.


{recipe from the kitchen of Kenna Wahlquist}

baked long johns

2 cups all-purpose flour

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. ground cinnamon

2 eggs

3/4 cup fat-free milk

1 Tbsp. butter, melted

1 tsp. vanilla extract

GLAZE:

3/4 cup semisweet chocolate chips

1 Tbsp. butter

4-1/2 tsp. fat-free milk

In a small bowl, combine the flour, sugar, baking powder, slat and cinnamon.  In another bowl, whisk the eggs, milk, butter and vanilla.  Stir into dry ingredients just until moistened.

Transfer to eight mini-loaf pans* coated with cooking spray.  Bake at 325 degrees for 18-22 minutes or until golden brown.  Immediately remove from pans to a wire rack to cool completely.

In a microwave, melt chocolate chips and butter.  Add milk;  stir until smooth.  Dip tops of doughnuts in glaze.  Return to wire rack;  let stand until set.

Makes eight long johns.

*(obviously) You can use x-large muffin pans in place of loaf pans.

{recipe from Nicki Lazorik . Mellen, Wisconsin}

meat loaf

ingredients
2 eggs
2 tbsp steak sauce
2 tbsp worcestershire sauce
6 medium fresh mushrooms, chopped
1 cup bread crumbs
2/3 cup chopped onion
4 tbsps parmesan cheese
4 garlic cloves, minced
1/2 tsp ground sage
1 tsp pepper
1/2 tsp salt
2 lbs lean ground beef
BBQ sauce (opt. - to taste)

Combine the first 11 ingredients.  Add the ground beef.  Divide into eight equal portions.  You can use either mini-loaf pans, x-large muffin tins, or a cookie sheet to bake the individual loaves.

Bake at 350 degrees for 35-40 minutes or until a meat thermometer reads 160 degrees.

Let the loaves stand for ten minutes before cutting.

Drizzle with BBQ sauce.

Serves 8.

(adapted from tasteofhome.com recipe)