Tuesday, May 21, 2013

May 21- Chicken Tortellini Toss

The perfect pasta for the start of summer. Hearty enough to satisfy. Light enough for the season. Simple enough for a weeknight. Mmmmm!

Chicken Tortellini Toss
1 20oz pkg refrigerated cheese tortellini
1 pkg frozen winter mix vegetables (broccoli and cauliflower), thawed-about 5 cups
14.5 oz can diced tomatoes with Italian seasoning
6.5 oz jar sun dried tomato pesto (by Giada de Laurentiis)
2 cups cooked/grilled chicken, cut into small pieces or strips
Parmesan cheese and crushed red pepper (optional)

1. Cook tortellini according to package directions. Add vegetables toward the end to cook. Drain.
2. Return tortellini and vegetables to the pot. Stir in undrained tomatoes, tomato pesto, and chicken. Heat through.
3. Top with Parmesan and/or crushed red pepper and serve.

Thursday, May 16, 2013

May 16- When Cheating is OK: Jenny O Turkey Burgers

Okay, tonight's post is more of a food review than a recipe but I still felt the need to share.

Every now and then it's okay to cheat on a recipe, especially after a long week of work. Although nothing beats homemade, there are a lot of great packaged foods that can contribute to a great meal. I had a few coupons for any frozen Jenny O Turkey Burgers product and I decided to give these Lean Seasoned Turkey Burger Patties a shot. Tonight, I threw a few of these babies on the George Foreman Grill, tossed together a side salad, and voila! Quick, instant, delicious!

Jenny O Turkey Burgers
Burger: Whole Grain Sandwich Thins + Jenny O Lean Seasoned Turkey Burger + tomato slices + mixed greens + sliced dill pickles + mustard

Salad: Mixed salad greens, tomatoes, light Italian dressing

May 14- Pan-Grilled Pork Chops w/Grilled Pineapple Salsa

This may be a repeat (see original post from last June), but it is definitely a recipe worth repeating! As the saying goes, practice makes perfect. I enjoyed this recipe the first time I made it, but it seemed so much better this time around! I think it goes to show that a lot can change in a year- I think I've finally perfected the perfect pan-grilled chop. Thinly sliced, perfectly cooked, yummo.
Pan-Grilled Pork Chops w/Grilled Pineapple Salsa II
6 3oz boneless center cut loin pork chops
1 tbsp plus 2 tsp lime juice, divided (I just cut a lime into two halves)
4 1/2in thick pineapple slices
1 medium red onion, cut into small pieces
1 jalapeño pepper, minced (seed jalapeño for a milder salsa)
3/8 tsp salt, divided
1/4 tsp ground black petter

1. Combine pork with 1 tbsp lime juice. I just squeezed the lime over the pork. Let stand 10 minutes.
2. Coat a skillet with cooking spray. Chop pineapple and onion into small pieces and sauté about 4-6 minutes on medium-high, or until onion is tender. 
3. Combine pineapple and onion with jalapeño, 1/8 tsp salt, and remaining lime juice. 
4. Sprinkle 1/4 tsp salt and pepper over pork. Cook 4 minutes each side or until done. My pork pieces were much thicker than the suggested 1/2 in, so it took longer to cook. 
5. Top pork with salsa and enjoy!

Wednesday, May 8, 2013

May 5- Cinco de Mayo Festivities

My husband and I have been married for exactly 18 months and it has been incredible! Each day I learn more and more about myself, my husband,  and what it means to truly love someone. It's even taught me more about what it means to follow Christ and be his bride. What a cool picture.

We're really lucky to have several married friends that we can hang out with as couples! My husband and I didn't double date much before we were married, but since our wedding we've seemed to connect with several other married couples that we can hang out with, laugh with, and encourage.

We had already made plans to host some of our friends over on Sunday for dinner, before we realized that it would be Cinco de Mayo. We're always looking for reasons to celebrate, so we decided to host a Mexican fiesta!

Cinco de Mayo Menu
Pinto Beans
Mexican Rice
Warm tortillas
Homemade guacamole
Homemade salsa
Roasted Mexican Vegetables
Carne Asada 
Apple Enchiladas ala mode 

Roasted Mexican Vegetables
1 yellow zucchini, sliced
1 medium onion, chopped into chunks
1-2 bell peppers
2 tomatoes, chopped into wedges
4 garlic cloves, minced
1 tsp garlic powder
1 tsp salt
1/2 package of taco seasoning
4 tsp cumin
4 tbsp olive oil

In a ziplock bag, mix all ingredients so that the vegetables are coated. Bake at 375 for 25-35 minutes or until vegetables are tender. 

Homemade Guacamole
2-3 avocados
1-2 tbsp sour cream
lemon juice, to taste
garlic salt, to taste
Mash avocados. Add sour cream and stir through. Season with lemon juice and garlic salt to taste. 

Homemade Salsa
6-8 medium or large tomatoes
1 bunch green onions
1 bunch cilantro
4-5 yellow chilies
2 small green chilies
1 small can tomato sauce
1 can (tomato can) water
salt to taste
Using a food processor, shred all ingredients. To ensure desired consistency, pulse separately and combine in a bowl. 

Carne Asada
Compliments of the husband of the century.

 Apple Enchiladas ala Mode
Compliments of the Hedrick Family.