Creamy Spinach & Tomato Tortellini- Ivalou

CREAMY SPINACH & TOMATO TORTELLINI-Ivalou

• I pkg. 16 oz. Tortellini
• 2 Tbsp. Olive oil
• ½ c. Chopped onion
• 3 cloves minced garlic
• 1 pkg. 9 oz. frozen, chopped spinach, thawed
• 1 c. chopped fresh tomatoes or canned
• ¼ c. chopped fresh basil or 1 ½ tsp. dried basil leaves
• ½ tsp. salt½ tsp. pepper
• ½- 1 c. whipping (heavy) cream
• ¼ c. grated parmesan cheese
  • Cook tortellini to desired doneness as directed on package. Drain; keep warm.  Meanwhile, heat oil in lg. skillet over med. Heat until hot and add onion and garlic; cook until tender and lightly browned, 
    about 4 minutes.
  • Add spinach, tomatoes, basil, salt and pepper; cook 5 minutes, stirring occasionally.  Stir in whipping cream and parmesan cheese; cook until mixture just comes to a boil.  Reduce heat to low & stir in tortellini. Cook an additional 4-5 minutes or until heated through.  –serve with additional cheese if desired.   Serves 4 

Veggie Jack Burritos

VEGGIE JACK BURRITOS-Heather

• 1 Tbl oil
  2 c. broccoli florets
  1 c. cauliflower florets
  1 c. sliced mushrooms
  1 med red onion sliced
  2/3 c. shredded carrots
  1 clove garlic minced
  • Stir fry until crisp tender
• 8 flour/wheat tortillas
  3 c. shredded monterey jack cheese
  • Spoon veg mix in center of tortilla.  Top with 1/4 cup cheese, and roll.  Place in greased pan and top with one can of green chili sauce and the remaining 1 cup of cheese. Cover and bake 15 minutes or until heated through.  Remove foil and bake 5-7 minutes more.

Stacked Enchilada Bake- Mylinda

STACKED ENCHILADA BAKE-Mylinda

• 12 corn tortillas (5or 6 inches in diameter), torn into bite-size pieces
  2 cans (15 to 16 oz each) chili beans in sauce, undrained
  1 can (10 oz) enchilada sauce  (red or green)
  1 ½ C shredded Monterey Jack cheese (6 oz)
  3 medium green onions, sliced (1/4 cup)
  • Heat oven to 400 deg.  Grease 2-qt casserole.
  • Place half of the tortilla pieces in casserole; top with 1 can beans.  Repeat layers.  Pour on enchilada sauce over beans and tortilla pieces.  Sprinkle with cheese and onions.  Bake uncovered about 20 minutes or until bubbly around edges.
  • Serve with shredded lettuce, chopped tomatoes, sour cream and chopped green onions as toppings.
  • I like to freeze the tortillas and then they are really easy to break in a stack of six at a time.  This doesn’t make much so I always at least double it, and serve it with chips and salsa and corn and a fruit. 

Lasagna Primavera- Mylinda

LASAGNA PRIMAVERA-Mylinda

• 12 uncooked lasagna noodles
  2 containers (10 oz each) refrigerated Alfredo sauce
  3 C frozen broccoli flowerets thawed and well drained.  (or fresh cooked and drained)
  3 large carrots, coarsely shredded (2 cups)
  1 can (14 ½ oz) diced tomatoes, well drained
  2 med bell peppers cut into ½ inch pieces.  (I either leave these out or use red)
  1 container (15 oz) ricotta cheese
  ½ C grated parmesan cheese
  2 t basil
  1 egg
  1 pkg. (16 oz) shredded mozzarella cheese (4 cups)
• 1. Cook and drain noodles as directed on package.
• 2. Cut broccoli flowerets into bitesize pieces if necessary.  Mix broccoli, carrots, tomatoes and bell peppers in large bowl.  Mix ricotta cheese, parmesan cheese, basil and egg in small bowl.
• 3.  Heat oven to 375.  Spoon 2/3 cup Alfredo sauce in ungreased 9X13 pan.  Place 4 noodles over sauce.  Spread half of cheese mixture, 2 ½ cups of vegetable mixture and randomly spoon 2/3 C Alfredo sauce in 
  dollops over noodles.  Sprinkle with 1 cup of mozzarella.  Top with 4 noodles;  spread with remaining cheese mixture, 2 ½ cups of the vegetables mixture and randomly spoon 2/3 cup Alfredo sauce in 
  dollops over vegetables.  Sprinkle with 1 cup mozzarella cheese.  Top with remaining 4 noodles and vegetable mixture.  Randomly spoon remaining Alfredo sauce in dollops over the top.  Sprinkle with 
  remaining 2 cups mozzarella cheese.
• 4.  Bake uncovered 45 minutes to 1 hour or until bubbly and hot in 
  center.  Let stand 15 minutes before cutting.

Scandanavian Vegetable Stew- Mylinda

SCANDANAVIAN VEGETABLE STEW-Mylinda

• 8-10 red potatoes, cut into bite size pieces
  2 cups baby carrots
  3 T margarine or butter
  3 med. green onions, sliced
  3 T all-purpose flour
  2 C milk
  ½ C frozen green peas
  ¾ t salt (I think it needs more)
  1/8 t pepper
  2 T chopped fresh or ½ t dried dill weed
  1 hard-cooked egg, chopped  (I like more)
  • Mix potatoes and carrots in 3 quart saucepan; add enough water to cover.  Heat to boiling; reduce heat to medium.  Cover and cook 8-10 minutes or until tender; drain in colander.  Wipe out saucepan with paper towel.
  • Melt margarine in same saucepan over medium heat.  Cook onions in margarine 2 minutes, stirring occasionally.  Stir in flour.  Gradually add milk, stirring constantly, until mixture thickens and boils.
  • Stir in potatoes and carrots, peas, salt and pepper.  cook 5-6 minutes, stirring occasionally, until peas are tender.
  • Stir in dill weed.  Cook 2 minutes, stirring constantly.  top each serving with chopped egg and if desired, fresh dill weed. 

Daddy's Fabulous Pizza- Mike Stone

DADDY'S FABULOUS PIZZA-Mylinda (or rather, Mike?)

• Premade crust (like the Boboli or whatever)
  Refrigerated Alfredo sauce (it really makes a big difference in taste to be the ref. kind)
  1 or 2 large portabella mushrooms sliced
  1 can artichoke hearts cut into quarters (not the marinated kind)
  1 lb provolone cheese grated
• Spread sauce over crust.  Arrange mushrooms in a pretty fan around center and then outside.  Spread artichoke hearts evenly over all and 
  top with grated cheese.  We often add some leftover chicken if the seasoning goes well.  Bake according to instructions on crust package.

Creamy Chicken Enchiladas- Mylinda

CREAMY CHICKEN ENCHILADAS-Mylinda
4 boneless skinless chicken breast halves
1 T vegetable oil
1 can cream of celery soup (I use cream of mushroom usually)
2/3 cup water
1 T Dijon mustard
1/8 t pepper

• In large skillet, cook chicken breasts in hot oil until browned. Add
  soup, water, mustard and pepper. Bring to a boil. Cover and cook
  over low heat for 10 minutes or until chicken juices run clear. I
  like to do this in the oven. Place chicken in greased casserole pour
  the rest over the top and bake at 350 for an hour or so.

Crockpot Coq Au Vin- Sara

• CROCKPOT COQ AU VIN-Sara
• 3-4 pounds chicken (with bone or without, but no skin)
  16 oz mushrooms, sliced
  Cooking wine (about 2/3 cup)
  2 cans crm of mushroom soup
  3 cloves garlic, minced
  Garlic salt to taste
  
  • Place mushrooms in crockpot.
    Sprinkle with garlic salt, and 1/3 of cooking wine.
    Place chicken over mushrooms so that chicken is not touching the
    edges of the crockpot. Sprinkle with a little garlic salt.
    Stir mushroom soup with minced garlic and remaining wine.
    Pour over chicken. Turn on pot to low.
    Cook for 5-6 hours (more if chicken has bone, less if boneless).
    Remove bones if preferred (usually you need to fish for them, they fall off so easily).
  • Make sauce a little thicker by cooking 1 Tbsp butter and 1 Tbsp flour (stirring for 1 minute) then adding
    at least ¾ cup of sauce. Boil to thicken, then add to crockpot and
    stir. Serve over rice, mashed potatoes, or noodles. THIS IS A FAVORITE!

Chicken Stuffing Bake- Sara

CHICKEN STUFFING BAKE-Sara
1¼ cups boiling water
4 T butter, melted
4 cups cubed herb seasoned stuffing
4-6 chicken breasts (skinless, boneless)
Paprika
1 can cream of mushroom soup
1/3 cup milk
1 T chopped fresh parsley

• Preheat oven to 400 degrees. Mix water and butter. Add stuffing, toss lightly. Spoon stuffing in center of 3-qt. shallow baking dish.
  Arrange chicken on each side of stuffing. Sprinkle paprika over
  chicken. Mix soup, milk and parsley. Pour over chicken.
  Cover and bake for 30 minutes or until chicken is done.
  Serves 4.

Fettuchine Primavera- Mylinda

FETTUCINE PRIMAVERA-Mylinda

• 8 oz uncooked fettuccine
  1 T olive or vegetable oil
  1 C broccoli flowerets
  1 C cauliflowerets
  1 C frozen green peas, rinsed to separate
  2 med carrots, thinly sliced (1 cup)
  1 small onion, chopped (1/4 cup)
  1 container (10 oz) refrigerated Alfredo sauce
  1 T grated parmesan cheese
• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat.  Cook broccoli, cauliflower, peas, carrots and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir Alfredo sauce into vegetables mixture; cook until hot.  Stir in fettuccine; heat through.  Sprinkle with cheese.