Tortellini Salad

Original recipe is over here.

 

Ingredients

20-oz package of refrigerated cheese tortellini

1 cup fresh mozzarella, cubed

1 cup pepperoni, chopped

1 cup cherry tomatoes cut in half

1/3 cup fresh basil, chopped

2/3 cup Caesar salad dressing

Salt and pepper to taste

 

Directions

Cook tortellini according to package directions.  Drain and rinse with cold water and drain again.

Transfer cooked tortellini to a large bowl and add remaining ingredients.  Toss well.

Refrigerate at least 1 hour before serving

 

Notes

I made this several months ago during the week before my dance show.  We had rehearsals every day and I wanted something a bit lighter for dinners.  I thought this was amazing. Very easy and light but still filling.  My fiancé (Boyfriend is now fiancé btw! Very exciting times for us ahead!!) didn’t think it was filling but agreed about the tasty.  Maybe served with a bread or a meat dish he’d find it more filling – things to consider for next time.

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Slow Cooker Salsa Chicken

Original post is here.

 

Ingredients

4 boneless, skinless chicken breasts

1 cup salsa

1 can condensed cream of chicken soup

2 tablespoons taco seasoning

1/2 cup sour cream

6 tortillas

 

Directions

Place chicken in slow cooker. 

Sprinkle with taco seasoning.

In a bowl, combine soup and salsa.

Pour over chicken.

Cook on high for 4 hours.

Shred chicken with two forks and stir in sour cream.

Serve on tortillas or as desired.

 

Notes

I added some Mexican cheese.  Because everything is better with cheese.  And it was pretty good with the cheese.  Yum.

Slow Cooker Honey Barbecue Chicken Sandwiches

Original post can be found here.

 

Ingredients

1 lb boneless skinless chicken breasts

18-oz bottle of Honey Barbecue Sauce (I used Sweet Baby Rays)

1/2 cup Italian Salad Dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

 

Directions

Place chicken in slow cooker.

In a bowl, combine the bbq sauce, italian dressing, brown sugar and Worcestershire sauce.

Pour sauce over chicken and cover with lid.

Cook for 6-8 hours on low or 3-4 hours on high.

Remove chicken from cooker and shred using two forks.

Return chicken to slow cooker to coat with sauce and serve on rolls.

 

Notes

Yum. Served with mashed potatoes and a salad. Very good. Worth redoing.

Tortellini Skillet Lasagna

Original posting can be found right here.

 

Ingredients

1 lb turkey Italian sausage (I actually used regular)

24-oz jar of Marinara

19-oz bag of frozen cheese tortellini

1 egg

15-oz  ricotta cheese

1/4 cup Parmesan cheese

1 cup mozzarella

1 teaspoon basil

1 teaspoon oregano

1/4 teaspoon salt

1/4 teaspoon pepper

 

Directions

Heat a skillet over medium heat.

Cook sausage until browned and cooked through.

Add sauce and reduce heat.

Add tortellini and cook 5 minutes.

In a small bowl, combine egg, ricotta, mozzarella, Parmesan, basil, oregano, salt, and pepper.

Drop cheese mixture into sauce, cover, and cook an additional 3-5 minutes or until slightly melted.

Serve.

 

Notes

Either there is a direction point missing to boil the tortellini before putting in skillet or using dry tortellini made all the difference.  After a solid 45 minutes to an hour, the sauce was burnt and the tortellini was hard.  Completely inedible.  Next time – either boiling raw tortellini or using frozen as directed.  I’d like to give it another try at some point though.

Grilled Caprese Chicken

Original Post found right over here.

 

Ingredients

Boneless Chicken Breasts

Poultry Seasoning

Medium Tomato (Sliced)

Mozzarella (Sliced)

Basil leaves

Balsamic Vinegar

Pam cooking spray

 

Directions

Heat grill to 350 degrees.

Season your chicken breasts and cover on both sides with a coat of Pam cooking spray, which will keep the chicken moist and keep them from drying out when on the grill. 

Grill for 8-10 minutes on each side.

Open the grill after chicken has coked and place a mozzarella slice, basil leaf, and tomato slice on each breast.  Place a pan with the balsamic vinegar on the grill to the side to heat up as well.

After 2 minutes, drizzle the bubbling vinegar over the chicken breasts and cook for an additional 2 minutes.

Remove the chicken breasts from the grill and serve warm with a side of potatoes and a salad.

 

Notes

I live in an apartment and therefore no grilling for me.  I used a George Foreman grill instead.  Plus side, it cooked the chicken breasts far faster – just a few minutes on each side.  Down side, doesn’t really cause the mozzarella and etc to melt quite the right way. Still turned out pretty tasty though.