Tortellini Bake

This stick-to-your-rib casserole is quite yummy. I felt better that it included spinach and mushrooms so I could at least pretend to be a little healthy. It's a very nice basic recipe that would be a crowd pleaser at any party. I halved the recipe and omitted the second batch of butter. It came out just fine.

Cheesy Spinach and Mushroom Tortellini Bake

(from a Taste of Home)

Ingredients:
2 packages (10 ounces each) frozen cheese tortellini
1 pound sliced fresh mushrooms
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup butter, divided (I omitted this butter and it was fine)
1 can (12 ounces) evaporated milk
1 block (8 ounces) brick or cheddar cheese, shredded
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions:
1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.
2. In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat.
3. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Crock Pot Soup

It's been a soup week and I'm loving it! Wednesday I made a crock pot full of Savory Bean and Spinach Soup (the leftovers have been good too). It's a perfectly fine soup, it just tastes healthy (the site said it had 150 calories per serving!). As you can see from the ingredient list there is not any one ingredient to give it that pop of flavor so I added a good shot of Sriracha sauce to mine. I would also add another can of beans to it because there weren't enough in each spoonful for me. So it could be a keeper with a couple of additions.

Savory Bean and Spinach Soup

(Pinterest find! From fitnessmagazine.com)

Ingredients:
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions :
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Veggie Pasta

This was on my list for cheap and healthy recipes. It delivered. Under ten bucks for the whole meal it fed the two of us and there are enough leftovers for tomorrow. Obviously there isn't any crazy in your face flavors like bacon or a cream sauce but it was still really good. The dish had nice, simple veggie flavors. It was a nice way to get a healthy does of veggies and you could you use whole grain pasta for an extra healthy punch. And quick! It was so quick and easy.

Farfalle with Mushrooms and Spinach

(from Better Homes and Gardens)

Ingredients:
6 ounces dried farfalle
1 tablespoon olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 teaspoon snipped fresh thyme
1/ teaspoon pepper
2 tablespoons shredded Parmesan cheese
Directions:
1. Cook farfalle according to package directions. Drain well.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese.

Tuscan Chicken

In honor of Mr. Lawyer's parents who are off galavanting around Italy and torturing us with amazing photographs I picked out this Tuscan inspired dish for Mr. Lawyer to make. He has mentioned that he misses cooking and after his chicken parm freak out I decided that he could cook this weekend. It came out great! I'm sure it can't compare to all the delicious grub that the parental units are indulging in but it was perfect for a cold rainy Sunday!

Tuscan Garlic Chicken

Ingredients:
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine
Directions:
1. Preheat the oven to 350 degrees F.
2. In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
3. In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
4. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
5. Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
6. When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.