Tortellini Spinach Bake in Creamy Lemon Sauce (Our Best Bites)

Recipe by Our Best Bites

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain.  Reserve two tablespoons bacon drippings in pan and discard the rest.  Add garlic to pan and cook until fragrant and tender, about 1 minute.  Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon.  Then cut lemon in half and remove juice.  Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.  Continue to stir until thickened, 2-3 minutes.  Remove from heat.

Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.  Add sauce and gently stir to combine.  Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove from oven and cool for 10 minutes before serving.

* For a vegetarian meal, omit bacon.

Serves 4-6

Cheesy Garlic-Herb Bread

Recipe by Our Best Bites

1 loaf (16-24-oz.) crusty bread (we recommend sourdough)
8 oz. mozzarella*
1 of the following toppings:
–1/2 c. pesto
–1/2 c. extra-virgin olive oil mixed with 3-4 cloves pressed garlic (allow to stand for at least an hour before brushing onto the bread)
–1/2 c. extra virgin olive oil mixed with 3-4 cloves pressed garlic and 3 tablespoons chopped fresh rosemary
–1/2 c. butter mixed with 3 tablespoons Garlic Bread Seasoning
–1/2 c. butter mixed with 2 cloves pressed garlic, 1 tablespoon each fresh, chopped basil, rosemary, and parsley

*If you want to lighten things up a little, you can leave out the cheese and sprinkle to top of the bread with kosher salt and a little freshly ground black pepper.

Preheat oven to 350. Line a baking sheet with aluminum foil. Slice bread into 1 1/2″ slices, not cutting through to the bottom. Rotate the loaf 90 degrees and slice the bread again every 1 1/2″ so you have 1 1/2″ pieces that are still attached to the bottom of the bread.

Place the loaf on the prepared baking sheet. Gently spread the desired filling into the cracks. Gently stuff the cheese into the cracks (you can just put the cheese going in one direction rather than on all four sides of each piece). Brush a little of the remaining filling on top of the loaf and sprinkle with a little remaining cheese.  Bake at 350 for 15-20 minutes or until the bread is toasted on top and the cheese is melted. Allow to stand a few minutes before serving.

Rockin' Roll: Low-Cal BLT Sandwich (Fitness magazine)

Makes: 4 servings

Prep time: 10 minutes

Cook time: 3 minutes

Ingredients

 
4 split-top whole wheat hot-dog buns
1/4 cup fat-free mayonnaise
2 teaspoons red wine vinegar
4 large romaine lettuce leaves, washed and chopped
2 medium red heirloom tomatoes, diced
1 Hass avocado, pitted, peeled, and diced
1/2 cup real bacon bits, such as Hormel
Salt
Freshly ground black pepper

Directions

1. In a toaster oven, toast both sides of buns.

2. In a large bowl, combine mayonnaise and red wine vinegar with a whisk. Fold in lettuce, tomatoes, avocado, and bacon. Season with salt and black pepper to taste.

3. Divide the mixture among the buns; serve immediately.

Nutrition facts per roll: 245 calories, 13g protein, 29g carbohydrate, 10g fat (2g saturated), 5g fiber

Grilled Curried Shrimp with Mango Couscous (Fitness magazine)

Prep time: 10 minutes     Cook time: 10 minutes    Makes: 4 servings

Ingredients

 
1 cup whole wheat couscous
1 mango, peeled and diced
1 teaspoon finely diced jalapeno pepper
1 tablespoon plus 1 teaspoon freshly squeezed lime juice
1/4 cup chopped cilantro
Salt
Freshly ground black pepper
2 tablespoons red curry paste
2 teaspoons vegetable oil
1 tablespoon plus 1/2 teaspoon finely minced garlic
3/4 pound shrimp, cleaned and shelled, tails on
1 7-ounce container 2 percent Greek yogurt
1 teaspoon grated ginger
Lime wedges (optional)

Directions

 
1. Cook couscous according to package directions. Combine with mango, jalapeno pepper, 1 teaspoon of the lime juice, and half the cilantro. Season to taste with salt and black pepper.
2. In a large bowl, whisk together red curry paste, vegetable oil, 1 tablespoon of the garlic, and remaining lime juice. Add shrimp; toss to coat.
3. Mix together yogurt, ginger, and remaining cilantro and garlic in a small bowl. Season to taste with black pepper.
4. Heat a grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.
5. Arrange shrimp and couscous on a platter and serve with the yogurt sauce. Garnish with lime wedges if desired.

Nutrition facts per serving: 405 calories, 31g protein, 60g carbohydrate, 6g fat (1.2g saturated), 9g fiber

Elote: Mexican Style Corn on the Cob

Recipe by Our Best Bites

4 ears corn
3 T mayo
2 T sour cream
1/4-1/2 t lime zest
1/2 t fresh lime juice
1/8- 1/4 t cayenne pepper (optional)
1/4 t chili powder
tiny pinch kosher salt
1 C crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)

Cook corn by method of choice (click here for grilling instructions).  While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt.  Store in the fridge until ready to use.  (For even better results make the sauce ahead of time).

Grate Cotija cheese with a fine-hole cheese grater and place on a plate.

When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese.  Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top if desired.

Paula Deen's Sloppy Joes

Eli loves this meal. Very simple and easy to make. 

Ingredients

3 pounds ground beef chuck
1 cup sweet onion, chopped
1/2 cup green pepper, chopped
6 tablespoon all-purpose flour
1 jar Paula Deen Collection BBQ Sauce
2 tablespoon Paula Deen Collection Vidalia Onion Steak Sauce
salt and pepper to taste
8 slices of American Cheese
8 Sandwich buns, split and toasted

Directions

Cook ground beef, onion and pepper until beef is no longer red, stirring to break up. Sprinkle flour over beef; stir to blend thoroughly. Add Paula Deen BBQ Sauce and Vidalia Onion Steak Sauce and simmer, stirring often, for 15 to 25 minutes, or until thickened. Salt and pepper to taste. Note: If mixture becomes too thick, just add a little warm water to thin out. To serve, top the toasted buns with a large scoop of the hot sloppy joe mixture and a single slice of cheese. 

Menu Plan May 23/11 - June 6/11

Breakfast:

French Toast Sticks

Oatmeal

Bagels

Cereal

Lunch:

Mac and cheese/fruit/veg

hotdogs/fruit/veg

sandwiches/fruit/veg

leftovers/fruit/veg

quesadillas/veg/fruit

Dinner:

5/23- Penne with sausage and peppers/texas toast/salad

5/24- Paula Deen's sloppy joes/

5/25 - Curried Shrimp/cous cous

5/26 - Aimee'sCrescent Chicken/steamed broccoli/rice

5/27 - Greek style pitas/fruit/potato salad

5/28 - Pizza

5/29 - Date night!

5/30 - BLT Sandwiches/pasta salad/fruit

5/31 - Cookout! Hamburgers/hotdogs

6/1 - Aimee's Sweet and Sour Chicken/rice

6/2 - Joy's lemon dill tilapia/rice

6/3 - Grilled Chicken Skewers/veg/potato salad

6/4 - Taco's/mexican corn on the cob

6/5 - Paula Deen's Smothered Pork Chops/salad

6/6 - Spaghetti/bread/veg

"Menu Plan"

We have family in town so my menu plan is a "little" different this week. Next week I will be posting my usual 2 week plan.

Breakfast:

Muffins

Cereal

Bagels

Bacon and Potato Casserole

Overnight Oven French Toast

Lunch:

Deli Sandwiches

Tuna Sandwiches

Nuggets

Mac and Cheese

Dinner:

Hamburger/hot dogs/mac and Cheese/watermelon

Ranchiladas/Mexican rice/chips and salsa

Crockpot BBQ sandwiches/pasta salad/fruit

Deep Dark Chocolate Cake (Brenna)

"Great for birthday cakes." Brenna

Ingredients:

1 3/4 cups flour
2 cups sugar
3/4 cup cup cocoa (Dutch cocoa is best, but any will do)
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt

Combine these ingredients in a large bowl. Then add:

2 eggs
1 cup milk
1 1/2 tsp. vanilla
1/2 cup oil

Directions:

Beat for 2 minutes. Add:

1 cup boiling water

Beat, making sure to incorporate batter in the bottom of the bowl.

This batter will be thin. Pour into 8" pans or 9 x 13 pan.

Bake at 350 till done.

Streusel-Topped Blueberry Muffins (Our Best Bites)

http://www.ourbestbites.com/2011/02/streusel-topped-blueberry-muffins/

Ingredients:

 

1 3/4 c. all-purpose flour

2 3/4 tsp. baking powder

3/4 tsp. table salt

1/2 c. sugar

2 tsp. grated orange or lemon peel

1 large egg

3/4 c. buttermilk

1/3 c. canola oil

1 c. fresh or frozen blueberries

1 Tbsp. flour

1 Tbsp. sugar

Streusel Topping
1/4 c. sugar

2 1/2 Tbsp. flour

1/2 tsp. cinnamon

1 1/2 Tbsp. butter

Directions:

Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

Southwestern Cobb Salad (Cooking Light)

For a quick no-cook meal, substitute diced rotisserie chicken or leftover turkey breast, use  pre-cooked bacon you can just zap in the microwave, and you can even buy pico de gallo.  

Vinaigrette:
3 Tbs white wine vinegar
1 tsp honey
3/4 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground red pepper
2 tablespoons canola oil

Salad:
3 slices bacon,cooked and crumbled.  I use pre-cooked bacon so it’s super quick
cooking spray
8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces*
1/4 tsp salt
8 cups torn romaine lettuce
1/2 C pico de gallo
1/2 C diced avocado
1/2 C (2 oz) crumbled queso fresco (feta makes a good sub, or shredded pepperjack)
1/4 C chopped green onions
1 (15oz) can black beans, rinsed and drained

*note that nutritional information reflects turkey breast.

To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine, or place in a jar and shake.   Set aside.

To prepare salad, heat a skillet to medium high heat.  Spray with cooking spray.  Sprinkle turkey or chicken with salt and add to pan.  Saute until done, about 4 minutes.

Arrange 2 C lettuce on each of 4 plates and divide ingredients among them.  If you want to be specific, each serving should have about:  2 teaspoons bacon, 5 tablespoons turkey or chicken, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans.

Drizzle vinaigrette evenly over salads.  Serves 4.

Nutrition Facts per serving:
calories: 293, fat: 13.6g, protein 22.4g, carbs: 19.9g, fiber: 6.6g
WW points: 6

Strawberry Spinach Salad with Lemon Poppy Seed Vinaigrette (Our Best Bites)

You’ll need a bag of spinach,

sliced fresh strawberries, red onion, and cucumbers (peeled or un-peeled, whatever your preference)…

Toasted almonds (just heat them in a small skillet over medium heat, stirring frequently, until they’re golden and fragrant)…

and one recipe of the Lemon Poppy Seed Vinaigrette.  If you want to add a little more protein to serve as a meal, you can also add strips of grilled chicken.

This next part is super hard.  You can arrange all the ingredients on individual plates…

or you can just shake everything together and let people serve themselves.   Either way is delicious and easy…

and a great way to use all the fresh ingredients that are starting to become available.

Lemon Poppy Seed Vinaigrette

2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic
Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons.  Grate 1 tsp. onion.  Place in a small container with a lid.  Add the remaining ingredients and shake vigorously.  If possible, refrigerate at least an hour before serving.  Shake well before serving.

Southwest Roll-ups (Money Saving Mom)

Ingredients

2 cans refried beans
1/2 cup salsa
2-4 cups cooked chicken, chopped (or 2 cans of chicken)
2 cups shredded Cheddar cheese
16 tortillas 

In a bowl mix refried beans, salsa and chicken.  Place 1/8 to 1/4 cup of mixture in a tortilla. Sprinkle with cheese.  Fold in the sides of the burrito and roll. Wrap each burrito in a paper towel and then aluminum foil. 

 

Preheat the oven to 350 degrees. Place in oven for 20-30 minutes until heated through. Or microwave for 1 min 30 seconds. Serve with sour cream and salsa. 

Tilapia with Lemon Butter Sauce (Joy)

Ingredients

2 tbsp fresh Italian parsley, coarsely chopped
1 lemon
1 1/2 lb. tilapia fillets
1 tsp seasoned salt
4 tsp flour, divided
Large zip-top bag
2 tbsp butter, divided
1/4 cup white wine

Directions

Preheat large saute pan on medium-high 2-3 min. Place seasoned salt and 3 tsp flour in zip-top bag, shake to mix. Add fish to zip-top bag, seal tightly and shake to coat.
Place 1 tbsp butter in pan, then add fish; cook 3 minutes. Add 1 tbsp butter to center of pan. Turn fillets, using spatula, and distribute butter under each fillet. Cook 3 more minutes or until fish is golden and flakes easily. Transfer fish onto serving plates.
Add wine and remaining 1 tbsp butter and 1 tsp flour to pan; squeeze juice of lemon into pan. Heat and stir 1-2 minutes or until thickened. Stir in parsley and serve butter sauce over fish.

Lemon-Dill Tilapia (Joy)

Ingredients

4 fresh tilapia fillets
1 tsp salt
1/2 tsp pepper
parchment paper or foil
2 lemons, sliced
1/4 cup shredded carrot
2 tbsp fresh dill
2 tbsp fresh parsley
2 tbsp butter
** I use dried herbs--works pretty well that way!

Directions

Preheat oven to 375 degrees. Sprinkle fillets with salt and pepper.
Cut parchment paper or foil into 4 (13 x 9 inch) rectangles. Place 3 lemon slices crosswise in center of 1 parchment rectangle. Top with 1 fillet. Repeat with remaining lemon slices, fillets, and rectangles.
Sprinkle fillets with carrot, dill, and parsley. Top each fillet with 1/2 tbsp butter.
Fold 1 side of parchment or foil over fillets, tuck excess under fillets, sealing all edges and pressing folds to form a crease.
Bake at 375 for 20 - 25 minutes or until fish flakes with a fork. Serve immediately.