Summer Pasta Salad

Ingredients:

1 package prepared tortelli (I use Bertolli)
1 package frozen broccoli, cauliflower, carrot vegetable blend
1 cup prepared Italian Salad dressing
3 TBS Parmesan cheese

Directions:

1. Prepare tortelli as directed. Drain completely.
2. Steam vegetables (in microwave).
3. Combine tortelli and vegetables in a serving dish.
4. Cover with Italian dressing.
5. Chill, topping with Parmesan cheese just before serving.

Hint: We made this as a side dish for dinner one night. So quick and easy, but this dish could have been a meal alone. No complaints, no leftovers! Enjoy!!

Creamed Corn & Chicken Soup (Crock-Pot)

It's raining. And I'm cold.

There is no sunshine today...so today shall be a soup day!

I fired up my trusty crock-pot and by the time the boys get back from school today, dinner will be just about ready.

Here's a quick and easy recipe to keep your family warm on days just like today!


Ingredients:

1 1/2 lbs. chicken breast tenders
2 cups diced carrots
2 stalks diced celery
1 medium white onion, diced
1 small package of frozen, whole kernel corn
1 can, cream style corn
1 can, cream of chicken soup
1 soup can of water
2 - 2 1/2 cups of chicken broth

*bacon bits for garnish*

* Combine all ingredients except for bacon bits into crock-pot, and cook on low 6-8 hours.

* Top with bacon bits prior to serving.

Beef Satay Fried Rice

Ingredients:

2 tsp vegetable oil, divided
1 lb beef stew meat, diced into smaller pieces
3/4 cup baby carrots, diced
1 medium red bell pepper
4 green onions
1/2 tsp Thai red curry paste
2 cups uncooked rice
3/4 cup peanut sauce
1/2 cup dry roasted peanuts
**salt & pepper to taste**
chow mein noodles for garnish
egg rolls (as the side)

* cook rice as directed, set aside to cool

* heat 1 tsp vegetable oil in a deep pot or wok, cook stew meat pieces until just cooked then remove meat from pan to a separate warming dish reserving liquid

* add additional 1 tsp vegetable oil to reserved liquid in pot (wok) and return to heat

* add Thai curry paste to pot (wok) and stir until well combined

* to the pot (wok) next add the diced carrots, red pepper, green onions and stir fry until tender crisp

* combine rice into the vegetable stirring until the rice is well covered with the sauce

* finally add peanut sauce, peanuts, and cooked stew meat to rice and vegetable mixture

* stir until well combined and food is thoroughly heated, add salt and pepper if desired

* serve topped with chow mein noodles and prepared egg rolls

Hints & Tips: We used up the leftover vegetables from other meals this week and bought frozen mini egg rolls to save time in the kitchen. 5 of 5 family members enjoyed this meal completely!!

Bulgogi

Ingredients:

3 tablespoons soy sauce
1 tablespoon sesame oil
1 TBS garlic, minced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon Accent seasoning (optional)
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped




- In a large resealable plastic bag, combine soy sauce, sesame oil, garlic, sugar, salt, black pepper, and Accent.




- Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce.

- Refrigerate for at least 4-6 hours.




- Cook marinaded meat and vegetables over medium heat in a deep skillet or grill pan until meat is fully cooked.




- Serve with rice or noodles

Chicken Gnocchi Soup (Crock-Pot)

Ingredients:

1-2 lbs boneless, skinless chicken thighs
1 can cream of chicken soup
1 cup half and half
4 cups of water, (more to cover if needed)
8 oz fresh baby spinach
1/2 lb baby carrots, sliced into small rounds
2 stalks of celery
1/2 medium onion
1 TBS garlic
3-4 TBS chicken base (bouillon)
**gnocchi, from the deli or pasta section at the local store**
salt & pepper to taste

-Combine all the ingredients, except the gnocchi and cook on low, 6-8 hours.
-During the last hour - add the gnocchi.
-Stir occasionally.

Copper Pennies

Monday morning means it's time for a Recipe Hop with Dishing It Up...this week we are posting Thanksgiving Dinner Side Dishes.

This recipe is particularly near and dear to my heart, as it was one of my mother's favorite recipes. My mom was a magnificent cook and holidays were her time to shine. I hope you enjoy this dish as much as we do!!

Ingredients:

2 lbs frozen sliced carrots, thawed
1 can tomato soup
1 onion, sliced thin
1 green pepper, sliced into strips
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 tsp dry mustard
1 tsp salt
1/2 pepper
1 tsp Worcestershire sauce

-Combine all ingredients
-Refrigerate overnight
-Stir occasionally

Beef Lo-Mein

Ingredients:

3 packages ramen noodles
1 1/2 lbs. stew beef
1 medium onion, chopped in large pieces
2 celery stalks
1 1/2 cups baby carrots cut in quarters
1 chow mein mix/marinade packet
2 Tbs. oil (to cook meat & veggies)
2 Tbs. soy sauce (for marinade)
2 tsp sugar (for marinade)
3/4 cup water (for marinade)

*4-5 cups water for ramen noodles*

- prepare ramen noodles as directed, using 1 seasoning packet to season the stew beef
- brown stew beef in oil in skillet with 1 packet of seasoning from ramen noodles
combine ingredients for marinade and set aside until meat and veggies are fully cooked
- add chopped veggies to meat and cook until tender crisp
- add marinade to meat/veggie mix, turn off heat and stir often
- when noodles are fully cooked, drain excess liquid
- serve meat & veggies over cooked ramen noodles