Creamy Tomato Tortellini Soup

This soup was so delicious! The tortellini helped make it filling for my bunch of boys, and the sun-dried tomatoes gave it such a deep and delicious flavor. I have had it for lunch the past 2 days and still love it!

Creamy Tomato Tortellini Soup
submitted by Michelle
(from Recipe Swagger)


2 Tbl Olive Oil
2 tsp Minced Garlic
2 Tbl Sun Dried Tomatoes, chopped
1 tsp Onion Powder
1 Tbl Italian Seasoning
2 (10 3/4 oz) Cans of Condensed Tomato Soup
2 cups Half-and-half
2 cups Chicken Stock
1/2 tsp Salt
1/2 tsp Pepper
1 (9 oz) bag Of Cheese Filled Tortellini Directions

Saute garlic with the olive oil and sun dried tomatoes, onion powder, and Italian seasoning in a large stock pot over medium heat. Add tomato soup, half and half, and chicken stock and bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions.

Rosemary Chicken Pasta

Now that school is in full blown session, I am on the search for new, easy, yummy dinners. This one was all of that, plus I really liked the rosemary flavor in the cream sauce!! So yummy!! This was so easy to prepare... like less then 30 minutes! Love that! I used alot less of the butter then the recipe called for.... I normally do that with recipes. I don't like using too much butter. If there was a difference, we couldn't tell. It still tasted fabulous.

Rosemary Chicken Pasta
submitted by Camille
adapted from Thirty Handmade Days

Ingredients

•  3-4 Tblsp butter
• 3 chicken breasts, cubed
• 1/2 carton of fresh rosemary or 2 Tbsp of dried rosemary
• 2 cloves garlic, minced
• 1 pt. whipping cream
• 1 1/2 tsp. cornstarch
• 1/2 tsp salt
• 1 package bow tie pasta

Instructions

1. Cook bow tie pasta according to directions.
2. While cooking, prepare the chicken and sauce.
3. Saute chicken in butter, garlic and rosemary.
4. When the chicken is cooked, add whipping cream, cornstarch and salt.
5. Simmer on low heat.
6. The sauce will begin to bubble and thicken- stir frequently.
7. After sauce is to desired thickness, decrease temperature until the noodles are ready.
8. Top over bow tie pasta and enjoy.

Penne with Pumpkin and Sausage

I found this recipe on the back of a box of pasta a few month ago. I finally made it last night, and boy was it so savory and delicious!! We all loved it, and it is already on the menu for dinner next week!!!

Penne with Pumpkin and Sausage
submitted by Camille

12 oz whole wheat Penne
1 lb ground Italian Sausage
1 Tbsp Olive Oil
2 Shallots, finely chopped
4 Garlic cloves, minced
1 cup low sodium Chicken Broth
12oz Pumpkin Puree
1/2 cup Heavy Cream
1/2 tsp Crushed Red Pepper Flakes
Pink Ground Cinnamon
Salt and Pepper to taste
Grated Romano Cheese

1. Cook pasta to al dente, accortding to package directions. Drain and set aside.
2. In a medium skillet brown sausage and set aside.
3. In a skillet, over medium heat, add oil and saute shallots and garlic for 3 minutes.
4. Sit in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5. Reduce heat and simmer 8-10 minutes to thicken.
6. Stir in cooked penne and sausage.
7. Serve hot with grated Romano Cheese.

Creamy Garlic Alfredo Sauce

I am not lying when I say that this is the BEST Alfredo Sauce I have EVER eaten!!! It was so good, in fact, that not only did all 4 of my kids who eat table foods love it (I have a breast-fed baby, so he didn't have any, ofcours!! LOL!!), but my 3 older kids all asked if they could have the leftovers in their lunch the next day at school!!!! So, SO yummy!! And it was so easy too!!! I only every buy and serve our family whole wheat pasta. But, my hubby had run to the store for me and had picked up white pasta instead. Whatcha gonna do?! I was just grateful he ran to the store for me!!! Happy eating!!

 Creamy Garlic Alfredo Sauce
submitted by Camille
(from Mel's Kitchen Cafe )

INGREDIENTS:
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces
1 cup milk (I used 1%)
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed

DIRECTIONS:
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.

Crockpot Lasagna

My sister had found this amazing recipe on Pinterest. She brought it to a family gathering, and I didn't get to even try a bite since it was gobbled up THAT fast (I was upstairs nursing my baby!!! The nerve not to save me any!! Haha!!). So, I knew I just had to try it myself. I changed it up just a little bit, and it was a hit!!! I love lasagna, and I love crockpot meals!!!! This is definitely going to be a keeper around here!!

 Crockpot Lasagna
submitted by Camille
(adapted from Creating Through Life )

1 lb ground beef
29oz can tomato sauce
8oz pkg lasagna noodles
4 cups shredded mozzarella cheese
2 cups cottage cheese
1/4 cup parmesan cheese
1/2 tsp leave oregano
1/4 tsp garlic powder
1/4 tsp thyme

1. Spray the inside of the crockpot with cooking spray
2. Brown the ground beef
3. Stir the tomato sauce and seasonings into the ground beef
4. Spread 1/4 of the ground meat sauce into the bottom of the crockpot
5. Arrange 1/3 of uncooked noodles over the sauce (you can break up the noodles a bit to get them to fit better!)
6. Combine the cheeses in a bowl. Spread 1/3 of the cheese mixture over the noodles.
7. Repeat these layers twice
8. Top with remaining sauce
9. Cover and cook on low for 4 hours.
10. Let the lasagna stand in the crockpot for at least 10 minutes.

BLT Pasta Salad

This picture does not do this salad justice. It was so good! All of my family liked it, even my picky guy. I served this salad with a side of homemade rolls one unseasonable warm evening. Will be a perfect for dinner for those warm summer nights. 

BLT Pasta Salad
submitted by Michelle
(from A Bird and a Bean)


Ingredients 12 ounce corkscrew shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme (I am not a fan of thyme so I left this out)
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayo
1/4 cup sour cream
4 tablespoons chopped chives
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts (I just used one huge head of Iceberg lettuce)

Directions Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Low-Fat Zesty Shrimp and Pasta

I am not a big fish eater. I do like salmon and shrimp, but that's about it. We all like shrimp here at our house, but since it can be pricey, we only get it when it's a really good sale!!!!! And this week it was on sale!!!! Here is a new, and yummy and fresh recipe I came across!! We all really liked it, even my 23month old who scarfed down 2 HELPINGS!!!!!! I love seeing my kids like healthy meals!!!!



Low-Fat Zesty Shrimp and Pasta
submitted by Camille
(adapted from Kraft Foods)

9 oz cooked pasta (I used whole wheat linguine)
1 lb cleaned large shrimp (21-30 count)
3/4 cup Fat free Zesty Italian dressing
1 small onion, thinly sliced
1 can (14oz) artichoke hearts, drained and cut in half
1 Tbsp chopped fresh parsley
1/4 cup Parmesan cheese

Cook and stir shrimp in 1/2 cup on the dressing in large skillet on medium-high heat for about 2 min. Add onions, artichokes and parsley. Continue cooking until shrimp turns pink and veggies are tender, stirring frequently.
Toss with hot cooked pasta and remaining 1/4 cup dressing. Sprinkle with Parmesan cheese.

Baked penne with Chicken, Broccoli and Smoked Mozzarella

I love me a good pasta dish. Must be why I married a man who lived in Italy for 2 years. This was one of those comfort foods that you just want to eat for the rest of your life. SO. GOOD. Not only did I think so, but my professional food testers (the Hubs and 4 kidlets) all gave it two thumbs way up!

I couldn't find smoked mozzarella anywhere, so I used regular mozzarella. I also didn't add thyme because I am not a fan of it.

Baked Penne with Chicken, Broccoli and Smoked Mozzarella
submitted by Michelle
(from Mel's Kitchen Cafe)

*Serves 6-8

Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.
Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.
Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.
Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

Parmesan Chicken

I had been looking for a good Parmesan Chicken recipe. I really like Parmesan Chicken, but hadn't found a GOOD recipe yet, and one that was on the healthier side. I found this one on a recipe blog, and changed it a little. It originally called to fry the chicken, but as I said, I wanted it on the healthier side, so I baked it instead. Still very good!!!



Parmesan Chicken
submitted by Camille
(adapted from Rookie Cookie)

4 to 6 boneless, skinless chicken breasts (we prefer bone-in chicken, we think it is more moist..so that is what I used)
1 cup all-purpose flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 eggs
1 Tbsp water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving


Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Cover a cookie sheet with foil, and then lightly spray it with non-stick cooking spray. Place chicken on cookie sheet and bake in 400 degree over for 25-30 minutes, or until chicken is no longer pink, and is cooked through. Serve over some cooked pasta with a little bit of pasta sauce!!!!! So, so good!!!!

Thai Chicken and Sugar Snap Peas

This is a super yummy and easy meal, even my picky eaters love it! I usually serve it with a loaf of homemade bread and some fruit. It is great for summertime.

Thai Chicken and Sugar Snap Peas

submitted by Michelle

(from Kraftfoods.com)

3/4 cup Italian Dressing, divided

1 lb. boneless skinless chicken breasts, cut into strips

2 Tbsp. crunchy peanut butter

2 Tbsp. honey

2 Tbsp. soy sauce

1/2 tsp. crushed red pepper

1 bag (8 oz.) fresh sugar snap peas, rinsed, drained

8 oz. thin spaghetti, cooked, drained

Pour 1/4 cup of the dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
Mix remaining 1/2 cup dressing, peanut butter, honey, soy sauce and crushed red pepper with wire whisk until well blended; set aside.
Cook and stir chicken in large skillet on medium-high heat 5 minutes. Add snap peas; cook and stir an additional 3 minutes or until chicken is cooked through. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.

Mediterranean-Style Chicken

Here is a yummy, simple, easy, small list of ingredients, dinner!!! Great for a night when you don't have alot of time for cooking and prepping!!!



Mediterranean-Style Chicken
submitted by Camille
(I found this recipe from kraftfoods, but I change it a little bit)

4 small boneless, skinless chicken breast halves (about 1 lb.)
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1/2 cup black olives, chopped
1 Tbsp lemon zest
1 cup Sargento Bistro blends Mozzarella and Asiago with Roasted Garlic (found this at Sater Bros)

Heat large nonstick skillet on medium high heat. Add chicken; cover. Cook about 7 minutes on each side or until done. Remove chicken from skillet.
Add tomatoes, olives and lemon zest to skillet. Cook 4 minutes or until hot, stirring often.
Return chicken to skillet; cook 1-2 more minutes or until hot. Top with cheese. Serve over hot cooked pasta.

Lasagna Soup

I love soup!!!! One of the MANY reasons I love cool weather, so I can make and eat yummy soups!!!! This one was very good, and my kids loved it too!!! We all love lasagna, so I thought I would give this one a try. Very glad I did!!



Lasagna Soup
submitted by Camille
(from Family Fun Magazine)

2 tsp olive oil
1 1/2 lbs Italian sausage (bulk or with casings removed)
1 medium onion, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 Tbsp tomato paste
1 (28 oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 oz fusilli pasta
1/2 cup finely chopped fresh basil (I used 1 tsp dried)
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of pepper
2 cups shredded mozzarella

In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces until no longer pink inside. Add onions and saute until tender. Add garlic, oregano, and red pepper flakes and saute for 1 minute. Add tomato paste and saute until paste turns a rusty brown, about 5 minutes. Add tomatoes with their juice, the broth and bay leaves and bring the soup to a boil. Reduce heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil soup until the pasta is tender. Discard bay leaves, then stir in basil.
In a small bowl, combine the ricotta, Parmesan, 1/4 tsp salt, and pinch of pepper. To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 12 cups.

Lazy Lasagna

This is a VERY yummy and EASY lasagna recipe!!!! I am not kidding!!! And what's even better, it makes ALOT and freezes very well!!! I will usually make this and then freeze half of it for another night. LOVE IT!!!




Lazy Lasagna
(submitted by Camille)

1 lb ground beef
32oz cottage cheese
8oz sour cream
8 uncooked lasagna noodles
6oz pkg sliced mozzarella
1/2 cup Parmesan cheese
1 cup water
regular size jar of Spaghetti sauce (about 1lb 10oz)

Cook beef; strain. Add spaghetti sauce. Reduce heat to low and heat through, stirring occasionally; set aside. Combine cottage cheese and sour cream in medium bowl; blend well.
Spoon 1 1/2 cup meat sauce into a 9x13 inch pan. Place *4 noodles on top and put half of sour cream mixture on top, followed by half of the mozzarella slices. Top with half of remaining meat sauce and 1/4 cup Parmesan. Repeat layers starting with noodles from *. Top with remaining mozzarella slices. Pour water around the edges of pan. Cover with foil and bake in 350 degree oven for about 45 minutes. Uncover and bake about 15-20 minutes more. Let stand 20 minutes before serving.

Tortellini with Pink Sauce

This is a very good, and super EASY recipe. This is actually my sister, Michelle's recipe, but we just LOVE this meal at our house!! Thanks Michelle!! My husband doesn't really care for pasta dishes, yet he LOVES this dish!! All the kids like it too. Very family friendly, yet taste like you spent HOURS!!



Tortellini with Pink Sauce
submitted by Camille

1 eight oz. bag of stuffed tortellini
1/2 of a 15oz. jar of Alfredo sauce
1 14.5oz ca of Italian style diced tomatoes
1/2 pound cooked chicken chopped/shredded

Cook tortellini according to package directions. After draining tortellini, add rest of ingredients. Cook on low heat for about 10 minutes, stirring occasionally. Serve immediately, and ENJOY!!!

Creamy Chicken Fettuccine

I found this AMAZING pasta dish, from My Kitchen Cafe. This was absolutely divine... I'm not kidding when I say this tasted like something you would order at a VERY good restaurant!!! Definitely going to be something we have for dinner on a regular basis. And the kids liked it too!!!

Creamy Chicken Fettuccine
submitted by Camille
(from My Kitchen Cafe)

2 boneless, skinless chicken breasts cut crosswise into 1/4-inch strips
salt and pepper
2 tablespoons butter
2 garlic cloves, minced
1 cup heavy cream
1 teaspoon grated zest and 2 tablespoons juice from 1 lemon
1 pound fettuccine
2 cups frozen peas
1 1/2 cups grated Parmesan cheese
1 cup chopped fresh basil

Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer to a plate.

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover, and keep warm.

Add 1 tablespoon salt and pasta to boiling water and cook until almost al dente. Add peas to pot and cook until bright green, about 1 minute. Reserve 1/2 cup cooking water, drain pasta and peas, and return to pot. Add sauce, cheese, basil, and reserved chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.