Favorite Recipes

I've been meaning to post some of the yummy dinner recipes I've made over the last 2 months. I'm finally getting around to it. All of these dishes are yummy, inexpensive, healthy, and EASY!!! Hope you enjoy them, we sure have!!

Tortellini Primavera (5 stars from DH=Amazing!)
1 package cheese tortellini, 20 ounces
1 bag frozen sugar snap stir-fry peas
1/2 pound sugar snap peas, halved if desired
1/2 cup Diced tomatoes
1 jar Alfredo sauce, 16 ounces

Cook tortellini as per package instructions. Add vegetables two minutes before pasta is done. Cook until tender. Drain. Pour sauce into pasta pot and cook over low heat until hot. Remove from heat, add pasta and vegetables and toss to mix and coat.

Pasta Faglioli (thick soup, crock pot)

--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth (check label for gluten!)
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time (I used TJ's brown rice fusilli)

The Directions.

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Favorite White Bean Chicken Soup
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 boneless, skinless chicken breasts, cooked and chopped
1 package frozen white corn, 9 ounces
2 cans Great Northern beans, undrained
7 ounces green chilies, diced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon Oregano
1/4 teaspoon cayenne pepper, optional
3 cups Chicken broth
3 tablespoons lime juice

Saute onion and garlic in olive oil. Add cooked and chopped chicken, corn, beans, green chilies, spices, broth, and lime juice. Stir until well blended. Bring to a boil, then turn heat to low and simmer for 20 to 30 minutes. Garnish with sour cream, corn chips, and grated cheddar cheese.

Apricot Chicken
6 boneless, skinless chicken breasts
1 bottle Russian salad dressing
1 cup Apricot jam
1 package onion soup mix

Place chicken in a greased casserole dish. Combine dressing, jam and soup mix. Pour sauce mixture over chicken. Bake uncovered at 350 for 1 hour and 15 minutes.

Pretty Chocolate Chip Cookies
1/2 c. butter, softened
1/2 c margarine, slightly melted
1 c. white sugar
1 c. brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp salt
3-3 1/2 c flour (not too sticky, but be sure dough isn't dry, I always use 3 1/2 cups)
1 pkg of your favorite baking chips, and nuts if desired (semisweet, butterscotch, whatever!)

Mix all and bake at 350 for 11-12 minutes. (don't overcook!)
Enjoy! These are seriously amazing. I got the recipe from a ward cookbook, and I always get compliments on them!! And SO easy to make!