Tortellini Toss

This stuff is amazing!  My mom found this recipe and made it for the first time for our family while we were in Lake Powell.  This is not the first time I'll tell you that we eat better on vacation than at home.  We make this at least once a month at our house, my husband can't get enough of it!

1 small onion, chopped
1 garlic clove, minced
1/4 cup butter or margarine
1 1/2 lbs pork ternderloin (cut into 3" strips)
         or  boneless chicken breast
1 tsp salt
1 tsp dried basil
1/2 tsp lemon pepper
1/4 tsp dried marjoram
1 pkg (14 oz) frozen sugar snap peas, partially thawed (I actually use fresh from the produce section)
                      or any vegetable of your choice
1 pkg (19 oz) frozen cheese tortellini (again, I buy the fresh refrigerated tortellini)
                     or 4 cups of any pasta
1/2 cup Parmesan cheese (I use more like 2 cups, we really like cheese!)

In a large skillet, saute onion and garlic in butter until tender and caramelized.  Add meat and seasonings; cook and stir occasionally.  Add snap peas; reduce heat.  Cover and simmer for 2-3 minutes or until vegetables are heated through.  Add cooked tortellini (cook as desired according to package) and Parmesan cheese; toss to coat.

** Serve with garlic or cheese bread.
** I tend to round up on the seasonings.  I add a little more than it calls for.

Enjoy!
Posted by Madalyn

                  

Red and White Lasagna

This is a recipe my family and I enjoy.  I usually make this recipe for only two of us so instead of using a 13x9 dish I use two 8x8 dishes and freeze half.  When making the lasagna in two dishes assemble as the recipe states.  Before baking the extra dish cover and freeze.  Will stay good in freezer for a couple months.  When ready to eat thaw completely and bake as recipe states.

9 lasagna noodles, cooked

1 container (15oz) ricotta cheese

1 pkg. (10oz) frozen chopped spinach, thawed    

    and well drained. 

2 cups (8oz) shredded mozzarella cheese

1/2 cup shredded parmesan cheese, divided

2 eggs

1lb. Italian sausage or ground beef

1 jar (26oz) marinara pasta sauce

1 jar (16oz) alfredo pasta sauce

Preheat oven 350°.  In large bowl, combine ricotta cheese, spinach, mozzarella cheese, 2 Tbs. parmesan cheese and eggs; mix well.  In a 13x9 inch baking dish, spread 1 cup marinara sauce. Layer 3 lasagna noodles over sauce, top with half cheese mixture, 1 cup marinara sauce and half meat.  Layer 3 more lasagna noodles, remaining cheese mixture, remaining marinara sauce and remaining meat.  Top with 3 remaining lasagna noodles.  Spread alfredo sauce evenly on top; sprinkle with remaining parmesan cheese.  Cover and bake 20 minutes.  Uncover, bake an additional 15 minutes or until hot and bubbly.  Let stand 10 minutes before cutting.

Yields: 10-12 servings

Enjoy!!

posted by Jen

Spicy Tortellini Soup

Spicy Tortellini Soup

  

 8 cups chicken broth

5 to 6 links of Italian sausage (spicy if you like)

1 lb. frozen or fresh cheese tortellini

1 bag washed baby spinach leaves

   or 1 box frozen spinach

dash of pepper

grated Parmesan cheese to top

Coarsely chop spinach and set aside. Using a large pot, squeeze sausage to remove it from its skin, then brown, breaking it into small pieces (like browning hamburger) and drain fat. Add broth and heat to boiling. Add your pasta and continue to boil until tortellini is cooked. Add pepper, and then throw in spinach. Cook just 2 to 3 minutes more and serve with Parmesan cheese.

posted by Jess