Crock Pot Cheese Tortellini Stew

Crock Pot Cheese Tortellini Stew

Ingredients

1	onion, medium, chopped
2	zucchini, medium, diced
28	oz. vegetable broth, can also use chicken broth
28	oz. crushed tomatoes -- undrained
15½	oz. great northern beans -- rinsed and drained
2	Tbsp dried Italian Seasoning
2	Tbsp Pesto
¼	tsp. salt
¼	tsp. black pepper
14	oz. uncooked  cheese-filled tortellini (I used Publix frozen)

Directions

1. Combine all ingredients except tortellini in crock pot.
2. Cover. Cook on Low for 8 hours.
3. Increase heat to high. Adding tortellini and cook an extra 20-30 minutes or until tortellini is cooked.

This recipe was easy to put together -- and I have a lot of leftovers. Of course there are only two of us. I will say that I think it needed some sort of meat. Chicken or Sausage would of made this much better!

Cucumber & Avocado Sandwich

Cucumber & Avocado Sandwich

OMGoodness was this good! Healthy lunch option that is now my favorite!


2 slices hearty whole grain bread (Toasted if desired)
1-2 wedges Laughing Cow Garlic and Herb Cheese Spread
1/2 of a avocado - mashed
8 thin slices cucumber (more or less depending on what you like)
salt and pepper, to taste

Spread each slice of bread with the Laughing Cow Garlic and Herb Cheese Spread on one side of bread. Top the cheese on one side with mashed avocado. Then, layer the cucumber slices on top and sprinkle with salt and pepper (if desired).

Pork Fried Rice

Pork Fried Rice 

Recipe courtesy of my Momma

I will say, when I cook I eyeball everything unless I have an exact recipe. With this recipe, my mom told me how and I just put it all together. It was really good! 

 

3+ pork chops (I used what I had in freezer from a large pork loin I bought cut into different pieces)
Cooked rice ( I used 2 bags of the Boil-in-Bag whole grain brown rice)
1 onion- chopped
1/2 bag of frozen peas and carrots
Minced Garlic (I used 1-2 tbsp- I love garlic)
Olive oil
Creole Seasoning
Salt and pepper to taste

Cut pork into small strips. Heat oil in your pan.
Add Pork and sprinkle/coat with creole seasoning. Cook for few minutes and add garlic and onions. Cook together until meat is done. Put in bowl and set aside.

Add a little more oil to your same pan, make sure it is really hot before you add your rice.
I went ahead and added my peas and carrots too. I cooked rice, then flipped portions over to try and fry "both sides". I added a little more creole and a little bit of soy sauce. Once I felt the rice and peas had fried long enough, I added the pork cooked it all together.

The rice was really moist from adding the pork and it's juices. We loved it that way! Feel free to make it your own. It was pretty easy and I can't wait to eat the leftovers for lunch! Enjoy!

 

 

I received a Paula Deen candle for Christmas this year, and it had this recipe on the tag.  Really easy to make and my Fiance loved them!

Pineapple Upside Down Biscuits

 Recipe courtesy of Paula Deen

Ingredients

1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick butter), at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Directions

Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.

Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Enjoy!

Chicken Noodle Casserole

 

Chicken Noodle Casserole

Ingredients

• 2 cups uncooked egg noodles
• 2 cups cubed cooked chicken
• 1 package {16oz.}  frozen peas, carrots, beans and corn
• 1 cup milk
• 1 can Cream of Chicken Soup
• 1 Can Cream of Mushroom Soup
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 1/2 cup Chopped onion
• 2 TBSP. Melted Butter
• 1/2 tsp. Garlic Salt
• 1/2 tsp. Italian Seasoning

Instructions

Cook noodles according to package directions.
Meanwhile, in a large bowl, combine the remaining ingredients.
Drain noodles; add to chicken mixture.
Transfer to greased 9x13 inch casserole dish
Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

Enjoy! 

And I mean  EASY! This is my go-to recipe if I have company over and want to show off my cooking skills. LOL but really, this recipe is hard to mess up, and everyone is impressed.

 Easy Shrimp-n-Grits

Recipe adapted from: http://www.realfoodgirlunmodified.com/real-easy-shrimp-n-grits/

Serves: 4

Time: 30 minutes

 

INGREDIENTS:

• 1 qt. chicken stock ( It really does make a difference cooking the grits in stock! So good! You can also use water if you do not like the taste)
• 1 cup white or yellow grits. 
•   1TB. butter
• Kosher salt  TT (to taste)
• Cajun seasoning
• 2 cups cheddar cheese, shredded
• 1 pound shrimp, peeled, deveined and de-tailed
• 5 slices thick cut bacon, or 7 regular slices
• 1/2 a lemon
• 1/4 cup thinly sliced green onions
• 1-2 garlic clove, minced
• 1/4 cup water or chicken stock
• 1/3 cup half and half or heavy cream

DIRECTIONS:

1. In a medium saute pan over medium-high heat cook bacon slices until just before they start to crisp.  Remove bacon with a slotted spoon and drain on some paper towels.  Reserve 1-2 TB of the bacon grease. ( I use all of what is in the pan)
2. Put the prepared shrimp in a bowl and sprinkle with about 1-2 tsp, of the Cajun seasoning. Stir to ensure each piece is coated with seasoning. Set aside.
3. In a medium saucepan, bring the stock, 1 TB butter and the grits to a boil.  Reduce heat to low and simmer the grits for 7-10 minutes until they get thick and tender.  Remove from the heat and stir in the cheese.  Cover and set aside.
4. Working quickly, return the pan in which you cooked the bacon to medium-high heat.  Season the shrimp with a little salt, and add to the skillet.  Cook until the shrimp turn pink.  About 60-90 seconds per side.
5. Lower the heat to medium-low.  Add the bacon, green onions, garlic and a squeeze of lemon.
6. Add 1/4 cup water/stock to the pan and stir to create a “sauce”.  Pour in the cream, taste, adjust seasonings if necessary. Cook for 1-2 minutes longer and then serve over the grits.

It really is that easy.  I could eat this meal all the time! Enjoy!