ITALIAN TORTELLINI SALAD

1 pkg (7-oz) cheese filled spinach tortellini

8 oz provolone cheese, cubed
1 small tomato, coarsely chopped
1/2 small green bell pepper, cut into thin strips
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese

Cook tortellini according to package directions. Drain tortellini in a colander. Place colander in a large bowl of ice cold water. Let stand for 5 minutes. Drain well. Transfer tortellini to a serving bowl. Add cubed provolone cheese, tomato, pepper strips, olives, and green onions. Pour dressing over the mixture. Toss gently to coat. Top with grated Parmesan and toss lightly.

file photo for reference only-not this recipe

LUNCHBOX PINEAPPLE BARS

3/4 cup all-purpose flour
1/3 cup brown sugar, packed
3/4 cup quick oats (not instant oatmeal)
5 tbsp cold unsalted butter
1/2 tsp almond extract
3 tbsp sliced almonds
1 cup all-fruit pineapple spread

Using a food processor or a pastry cutter, combine the flour, brown sugar, and oats processing until blended. Add the butter and the almond extract to the flour mixture; pulse or cut until crumbly. Remove a half cup of the mixture and set aside in a small bowl. Add the almonds to the half cup mixture.

Press the remaining mixture onto the bottom of a 9-inch square pan that has been sprayed with nonstick cooking spray or lightly buttered. Spread the pineapple over the crust. Sprinkle the remaining crumb mixture with the almonds over the top of the pineapple layer. Bake in a preheated 350 degree oven for 25 to 30 minutes. The top should be golden brown. Set pan on a wire rack to cool before cutting into 12 bars.

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BEETS BAKED IN ORANGE SAUCE

3 cups cooked (or drained canned) beets, sliced (not pickled beets)

2 tbsp all-purpose flour
1/4 cup sugar
1/2 cup orange juice
2 tbsp butter, melted

Place the beets in a casserole dish. Combine the flour, sugar, orange juice and butter. Pour flour mixture over the beets. Cover and bake in a preheated 350 degree oven for 15 minutes.

 

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BUTTERNUT SQUASH SOUFFLE BITES

I saw this recipe on the internet and found it quite interesting. A good way to get kids to eat their vegetables. They are almost always fascinated by a food they can hold in their hand, if desired. And these are good warm or cold.

3 eggs
1 cup roasted and pureed (fork-mashed) butternut squash
pinch cinnamon
freshly ground black pepper and a pinch of salt

Preheat oven to 350.
Lightly wipe 15 mini muffin cups with olive or canola oil; set aside.

Whisk eggs in a medium bowl; add squash puree, cinnamon, salt, and pepper. Whisk again until the mixture is smooth.

Spoon or pour souffle batter carefully into the prepared muffin tin.

Bake 15 minutes, or until centers have puffed up and set.
Note: The souffles will flatten slightly upon cooling.

 

Note: Original recipe and photo are from Terita at Kid Can Eat. 

D'S GARDEN PASTA SALAD

Note: This salad is quick and easy. It does, however, taste better after being chilled for a couple of hours. A good make-ahead dish.

1 pkg (16-oz) whole-grain rotini pasta
1 pkg (8-oz) sliced pepperoni
1 cup shredded mozzarella cheese
1/4 cup diced green bell pepper
1/4 cup diced red onion
1/2 cup thinly sliced cucumber
1/2 cup diced tomato OR cherry tomatoes, halved
1 cup Italian salad dressing (sugar-free or low-sugar)

Cook pasta according to package directions omitting any salt and/or butter called for; drain well.

Place the pasta in a large bowl with the remaining ingredients and toss together well.  Chill for a couple of hours or so before serving.

clipart library

TACO SALAD NO-BAKE CASSEROLE

1 1/2 lb lean ground beef

1 can refried beans
1 small can tomato sauce
1 pkg taco seasoning mix
1 small can green chilies, chopped
2 cups chopped lettuce
1 cup chopped onion
2 medium tomatoes, diced
1 small can sliced black olives, drained
1 bottle mild taco sauce
2 cups shredded Mexican-blend cheese
1 bag taco chips
sour cream for garnish, if desired

In a large skillet cook ground beef until no long pink; drain well. Wipe out skillet with a paper towel and return meat to skillet over a low heat. Add the refried beans, tomato sauce, taco seasoning mix, and green chilies. Continue cooking slowly, stirring frequently until heated thoroughly. Spread the taco chips on the bottom of an oblong casserole dish. Spoon the ground beef mixture over the chips. Drizzle the taco sauce evenly over the beef mixture. Layer the remaining ingredients as follows: lettuce, tomatoes, onions, black olives, and shredded cheese. Serve topped with sour cream, if desired.

file phtot for reference only

PICANTE CHICKEN CASSEROLE

2 cups cubed or shredded cooked chicken

1 can cream of mushroom soup
1 1/2 tsp dried onion flakes
10 corn tortillas
1 can cream of celery soup
1 pkg (10-oz) frozen broccoli, thawed
1 cup picante sauce
1 1/2 cups shredded Mexican-blend cheese

Preheat oven to 350 degrees. Spray a 9 x 11-inch baking pan with nonstick cooking spray.

Quickly dip half the tortilla shells in water then cover the bottom of the prepared baking dish with the tortillas.

Combine the chicken, soups, onion flakes, broccoli, and picante sauce together in a bowl. Spread half the chicken mixture over the tortilla shells. Top with half the cheese. Repeat the process ending with cheese. Bake at 350 degrees for 30 minutes or until heated through and bubbly.

No recipe photo, just chicken clipart.

NO BAKE LEMON PIE

This is one quick to make pie but it does need a couple of hours to chill before serving!

Ingredients

1 Pie Crust

2 cans (14 oz.) sweetened condensed milk

3/4 cup lemon juice

Directions

Pour two cans of sweetened condensed milk into a mixing bowl

Add Lemon Juice and Stir

Pour into the Pie Crust and refrigerate for a couple hours

Whipped cream for garnish

 

Recipe Source and probably picture, too:geniuskitchen.com 

ORANGE MARSHMALLOW FRUIT DIP

1 pkg (8-oz) low-fat cream cheese, softened

1 jar (7 to 8-oz) marshmallow cream or fluff
1 tbsp fresh orange juice
1 1/2 tsp fresh finely-grated orange peel

Combine all ingredients in a medium mixing bowl and beat at medium speed of an electric mixer until well blended. Serve with fresh fruit for a light dessert or as a party food.

Yield: about 1 1/2 cups

 

file photo showing dip in an orange shell, can be served in a dish, if desired

FRIED ZUCCHINI CAKES

 

1/3 cup biscuit/baking mix
1/4 cup American or Cheddar Cheese, shredded
1/8 tsp salt
1/8 tsp pepper
2 large eggs, beaten
2 cups grated zucchini
2 tbsp butter

In a medium mixing bowl combine the biscuit mix, cheese, salt and pepper until blended. Add the beaten eggs to the mixture then the zucchini. When mixed well, shape into 8 to 10 patties.

Melt the butter in a heavy skillet and add the patties. Cook 2 to 3 minutes per side or until done to your liking.

 

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