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June 19, 2009

Back in the Kitchen

Sorry I disappeared for a while. I had some "technical" difficulties with... life? blogging? business? Don't ask! But I am back. I will try to catch you up on some things. And hopefully do a lot more posting.

So I last left you with some menu ideas. We LOVED the Sweat & Saucey Meatballs. I might have to make those again. Where did I find that recipe? I will post it when I find it. My boys LOVE the Cheesy Tortellini Bake. This is the second time I made this. It is easy and yummy.

Here is that recipe:

1/2 C chopped onion
1 tsp. olive oil
1 garlic clove, pressed
1 jar (16 oz.) white Alfredo pasta sauce
2 pkgs. (9oz.ea.) refrigerated cheese-filled regular or spinach tortellini
1 1/2 C cubed cooked chicken
1 C milk
1 C water
1 C frozen peas
1/4 tsp. ground pepper
2 Tbsp. snipped fresh basil leaves or 1 tsp. dried basil leaves

Crumb topping
1/4 C (1 oz.) grated fresh paremesan cheese
2 Tbsp. butter or margarine, melted
1 C fresh bread crumbs

1. Preheat oven to 400F. For pasta mixture, chop onion using Food Chopper. In 4-qt. Casserole, heat oil over med-hi heat; add onion and garlic, pressed with Garlic Press. Cook and stir 2-3 min. or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas and pepper. Heat until mixture just come to a boil; remove from heart. Stir basil into mixture.

2. Meanwhile, for crumb topping, grate Parmesan cheese using Deluxe Cheese Grater. Place butter in Small Micro-Cooker; micorwave on hi 30-45 sec. or until melted. Stir in bread crumbs and cheese; mix well.

3. Spoon pasta mixture into Square Baker; sprinkle with crumb topping. Bake 15-20 min. or until edges are bubbly and topping is golden brown.

Tips: Do NOT substitute refrigerated Alfredo sauce for Alfredo sauce in a jar; it may separate and curdle during baking.

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