Tortellini Primavera

Tortellini Primavera

Julia   

This delicious and creamy casserole is perfect for a weeknight dinner. 

Tortellini Primavera – Adapted from Pioneer Woman

Ingredients

• 2 T minced onion
• 1/2 tsp. minced garlic
• 1 C diced/sliced carrots
• 2 C cauliflower florets
• 1/2 C chicken broth or stock
• 1 1/2 C frozen peas
• 1/2 C diced, cooked ham
• 2 C frozen tortellini
• 1 tsp. dried basil
• salt and pepper, to taste
• 1/4 C whipping cream
• 1/4 C Parmesan cheese

Directions

Start the tortellini cooking in a large stockpot following the package directions.  Drain and rise when al dente.  Set aside. 

Meanwhile, sauté the carrots, onion, cauliflower and broccoli over medium heat for 3-4 minutes.  If needed, add a spray or two of olive oil.  Then, add in the chicken stock and simmer for 4-5 minutes until crisp-tender. 

Add in the diced ham and peas.  Simmer for 2-3 additional minutes.  Then, add in the tortellini. 

Season with basil, salt and pepper.  Top with the 1/4 C heavy cream and stir until combined and warm throughout. 

Mmmmm…  Serve warm and enjoy! 

Beef and Barley Soup

Beef and Barley Soup

Julia   

Honestly, we don’t eat a lot of red meat around here.  We’re not big fans, but occasionally, it does taste good, especially in a soup.  Paired with barley, this veggie-filled beef soup is perfect for a chilly winter day. 

Vegetable and Barley Soup – Adapted from Good Cheap Eats

Ingredients

• 1/2 lb. stew beef, cubed into small bite-sized pieces
• 1 1/2 C sliced carrots
• 1/4 C diced celery
• 1/4 C diced onion
• 1/2 C barley (not quick cook)
• 1/2 red bell pepper, diced
• 1 can diced tomatoes
• 1 can tomato sauce
• 4 C chicken broth
• 1 tsp. herbs de Provence seasoning
• 1/2 C peas, frozen
• salt and pepper, to taste

Directions

Begin by browning the beef on all sides in the bottom of your stockpot.  Add in carrots, celery and onion, sautéing for about 5 minutes. 

Add in the barley and bell pepper and sauté another 2-3 minutes until barley is slightly toasted. 

Pour in the diced tomatoes, chicken broth and tomato sauce.  Stir well. 

Stir in the herbs de Provence seasoning and salt and pepper.  Reduce the soup to a simmer and simmer, covered for 15-20 minutes.  Stir occasionally. 

Add in the frozen peas, and continue simmering for 10 minutes. 

Remove from the heat and serve warm. 

Enjoy!

Skillet Lasagna

Skillet Lasagna

Julia   

With school back in session, quick weeknight dinners are a must.  This one is quick, and requires just one pan and the leftovers (if there are any) are a huge win too.

 

Skillet Lasagna – Adapted from The Apple of My Eye

Ingredients

• 1/2 lb. ground Italian sausage (or turkey sausage)
• 4 oz. mushrooms, sliced
• 1/2 tsp. minced garlic
• 2 tsp. minced onion
• 1/2 C shredded carrots
• 2 cans (14oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 tsp. basil
• 1 tsp. oregano
• pinch of cinnamon
• salt and pepper, to taste
• 8 lasagna noodles, broken into quarters
• 1/3 C water
• 1/2 C shredded Mozzarella cheese and/or 1/4 C Parmesan cheese
• 6 T ricotta cheese
• Parsley for garnish

Directions

Brown the ground Italian sausage in the bottom of a large skillet until cooked through.  Drain the grease and set aside for a moment.  Add the mushrooms, onions, garlic and salt and pepper, sautéing until the mushrooms are soft and the excess liquid has evaporated. 

Add in the shredded carrots and the sausage.  Stir well.

Place the broken apart lasagna noodles over the meat mixture.  Then pour in both cans of diced tomatoes (undrained), and the can of tomato sauce. 

Top with 1 tsp. basil and 1 tsp. oregano along with a pinch of cinnamon.

Pour over 1/3 C water. 

Cover and simmer for 15 minutes, stirring 1-2 times during the cooking process. 

Meanwhile, shred the mozzarella cheese, or slice it if you are using fresh.  Set aside. 

When noodles are al dente, remove the cover and dollop on the 6 T of ricotta cheese as well as the mozzarella and/or Parmesan. 

Garnish with parsley, if desired. 

Serve warm. 

Roasted Red Pepper & Carrot Pasta

Roasted Red Pepper & Carrot Pasta

Julia   

A simple and rustic pasta, filled with flavor and vegetables! 

It’s an adult version of a childhood comfort food.  Serve grilled chicken and green veggies along side of it and you have a filling and wholesome meal. 

Roasted Red Pepper and Carrot Pasta – Inspired by Bell’alimento

Ingredients

• 3-4 medium carrots (or ~1/2 bag baby carrots)
• 1 red bell pepper
• 1/4 tsp. minced garlic
• 1/2 C vegetable broth or extra pasta water
• Salt & pepper, to taste
• Olive oil
• 10 oz. whole wheat penne pasta
• Parmesan cheese, garnish

Directions

Begin by placing the carrots on a tinfoil lined cookie sheet that has been lightly sprayed with olive oil.  Slice open the bell pepper and remove the stem and seeds.  Place each half cut-side down on the cookie sheet.  Lightly mist all veggies with olive oil and sprinkle with salt and pepper. 

Place the cookie sheet in the oven and roast at 450 for 15-20 minutes.  When the veggies are tender, remove the cookie sheet from the oven and carefully (tinfoil will be hot) fold the tinfoil together over the veggies creating a sealed pocket where the bell peppers and carrots can steam for 5-7 minutes. 

Meanwhile, start the pasta to boil according to package directions. Drain, reserving 1/2 C pasta water. 

After 5-7 minutes, open the sealed tinfoil packet and remove the skins from the bell peppers.  Place the bell peppers and carrots into a blender, or into a large glass container to be used with your immersion blender. 

Add in up to 1/2 C pasta water or vegetable broth, 1/4 tsp. minced garlic, and blend until a smooth puree is achieved.  You may find you need slightly more or less liquid depending on how cooked your veggies are, the blender you use and the desired thickness/consistency of your sauce. 

Pour over the pasta and season with salt and pepper.

Garnish with Parmesan cheese. 

Enjoy!