A Recipe a Week

Okay I am back on track with my recipe a week!  I will do 2 this week.  Chicken Tortellini Soup and Ice Box Pie.

Chicken Tortellini Soup

4 cups water

4 cups cooked chicken or 4 10 oz canned chicken (I do this cause it saves tons of time, plus my chicken cooking pot is my soup pot so it makes for a lot of in between cleaning)

2 (10 1/2 oz) cans cream of chicken soup

1 1/2 cups chopped onion

1 clove minced garlic

3/4 teaspoon basil

3/4 teaspoon oregano

1 (16 oz) bag frozen mixed vegetable broccoli, carrots, and cauliflower

1 (8 oz) package dry cheese tortellini (this is with the regular pasta not in the fridge section

optional topping of parmesan cheese and diced tomatoes

In large saucepot combine water, chicken broth, chicken, cream of chicken soup, onion, garlic, basil and oregano.

Cover and bring to a boil.

Reduce heat to low; add vegetables and tortellini.

Cover and simmer 20 minutes.

Garnish with cheese and diced tomatoes.

This makes a HUGE pot!! We can eat on it forever! I make it a lot for church pot luck because it makes so much!

Ice Box Pie

1 box chocolate instant pudding

1 tub cool whip

1 ready made graham cracker crust

package chopped pecans

Make pudding according to instruction on box. Pour into crust. Cover and let sit for a bit. Top with cool whip and pecans. Refrigerate for at least 2 hours before serving.

OH and an extra since fruit is so yummy right now! 

Best Fruit Dip EVER

1 jar marshmallow creme

1 block cream cheese

Blend together and serve with any type of fresh fruit!

I needed a good recipe for church pot luck a few weeks ago, and I got this one off the Food Network site, and they were yummy!

Blondies

1 1/2 cups firmly packed light brown sugar

1 cup unsalted butter

2 1/4 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon fine salt

2 large eggs

1 teaspoon vanilla extract

about 1 1/2 cups butterscotch, semisweet chocolate, peanut butter or white chocolate chips. (I used white chocolate)

Preheat oven to 375 degrees. Butter and flour a 9 by 13 inch glass baking dish. 

Put sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter in the sugar until smooth, cool to room temperature.

Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.

Beat the egg and vanilla into the sugar mixture. Add the flour mixture a bit at a time until a smooth thick batter forms.(It is really thick!) Fold in chips, as desired.

Spoon the batter into the prepared dish and spread to evenly fill dish. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. 

Remove from the oven and let cool slightly. Invert onto a rack and cool completely. Cut into squared and serve.

Okay this one is for when I have absolutely no time and need a super fast dinner, it is not all that healthy but my kids love them and I try not to do it too often.

Dressed up Taquitos

1 box chicken taquitos

1 can red enchilada sauce

Mexican blend cheese

1 can sliced black olives

Preheat oven to 350 degrees. Put taquitos into baking dish and heat in oven for 8 minutes. Remove pour on enchilada sauce, cover with cheese, and then top with black olives. Heat for an additional 30 minutes or until cheese is melted. I serve them with sour cream and we usually have chips and dip with it as well. 

I am a huge fan of chinese food, just not a huge fan of having to pay for it, this recipe is a great at home version, that is almost as good as the real thing!

Beef Noodle Bowl

1/2 pound linguine, uncooked
3 cups broccoli florets
3 carrots peeled, sliced ( I usually just use a bag of frozen baby carrots)
2 tsp oil
1 lb beef sirloin steak cut into strips
1/4 cup Kraft Toasted Asian Sesame Seed Dressing
1 TBSP Teriyaki Sause

Cook pasta according to package directions, adding veggies for the last 2 mins of cooking.
While pasta is cooking heat oil in nonstick skillet. Add meat, cook until browned on all sides stirring occasionally. Stir in dressing and teriyaki sauce, cook 2 mins, or until sauce is thickened, sitrring occasionally.

Drain pasta, and toss with meat mixture to coat.

Optional- Sprinkle with peanuts before serving. ( I never do this, but if you want a little crunch, it might be good)

A Recipe a Week

Shasta at Crackers and Chaos came up with this idea to post a recipe a week and I think it is a fantastic idea, so I am participating as well. If you want to participate head on over to her blog and sign her Mr. Linky and join in the fun! My first recipe will be the fated Weeknight Cheese Quiche I blogged about earlier in the week! It turned out FANTASTIC BTW!

Weeknight Cheese Quiche

1 cup sliced mushrooms

1 cup chopped onion (I did this in my food processor so it would be really fine, as onions aren't my fave)

1 Pkg 10oz frozen chopped spinach, thawed and drained

1/3 cup Miracle Whip

1/3 cup milk

4 eggs

1 cup shredded mozzarella

1 frozen 9 inch pie crust

1/4 cup bacon bits

Preheat oven to 375 degrees. Spray nonstick skillet with cooking spray. Add mushrooms and onions and cook 5 mins or until tender.  Stir in spinach and mix well.

Mix dressing, milk, eggs, until well blended. Add spinach mixture and cheese.

Pour into pie shell and sprinkle with bacon bits. Bake 50 mins until set and golden.

I served this with a nice green salad and hot rolls. I topped the quiche with a bit of sour cream as well. YUM!

This recipe is courtesy of www.kraftfoods.com