Friday, September 20, 2013

Creamy Sun Dried Tomato Chicken Tortellini

Creamy Sun Dried Tomato Chicken Tortellini:
Yield: Serves 6-8


1 package of seven cheese tortellini
1 oz sun dried tomatoes (dried)
2 rotisserie chicken breasts (cooked)
4 cups of homemade tomato sauce (my recipe here)
1/2 cup of heavy cream
1 cup of shredded Parmesan cheese


1. In a large saucepan, heated on Medium, add your tomato sauce, diced chicken breasts, and diced sun dried tomatoes. Let simmer for 10 minutes.
2. Bring a large, salted, pot of water to a boil. Add your tortellini. Cook for 6 minutes. Drain and set aside.
3. Add your heavy cream and cheese to your tomato sauce mixture. Stir for 1-2 minutes until incorporated.
4. Add your cooked tortellini to your sauce. Turn off your heat and gently mix together for 1-2 minutes. Serve immediately.  Enjoy!

I came up with this recipe a couple nights ago on the fly. I needed to get dinner on the table fast because I had two melting down children who desperately needed food in their bellies. This whole dish took twenty minutes from start to finish to make. Paired with roasted asparagus and rolls, in the oven, dinner was ready! Both my children chowed down on the pasta and my husband devoured two large helpings like it was going out of style! I hope you all enjoy as much as they did!

Chloe chowing down! :)

Monday, September 16, 2013

Three Cheese Lasagna

Three Cheese Lasagna
Yield: Serves 8-10

1 box lasagna noodles (the regular kind NOT the no-cook kind)
2 pounds ricotta cheese
1 cup shredded parmesan cheese
1 1/2 cups shredded mozzarella cheese (divided)
1 egg
pinch of salt and pepper
1 tablespoon of olive oil
1 teaspoon of dry basil
6-8 cups of homemade tomato sauce (my recipe here)

1. In a large pot bring your salted water to a boil. Boil your lasagna noodles for exactly 6 minutes, drain, and rinse.
2. In your Kitchen Aid mixer, fitted with the whisk attachment, mix together your ricotta, 1 cup of your mozzarella, parmesan, egg, salt, pepper, olive oil, and basil. Whisk for 1-2 minutes until fluffy. 
3. In a large dish pour half of your tomato sauce on the bottom. Place a layer of noodles across the bottom length-wise. depending on the size of your dish 3-4 noodles should fit. I do a layer of 4 noodles with about 1/4" overlapping. You will have a total of four layers in this lasagna!
4. Spread out 1/3 of your cheese mixture across your layer of noodles. Place a second layer of noodles on top. Spread out another 1/3 of your cheese mixture and pour some tomato sauce in this layer. Repeat this process again, finishing your cheese mixture. Place your last layer of noodles on top, pour the remainder of your tomato sauce on top, and sprinkle the remainder of your mozzarella cheese on top of your lasagna!
5. Bake at 375 F for 40 minutes. I do not put tin foil on top of my lasagna because I feel like it makes the noodles more mushy. It could just all be in my head though.... :)

Lasagna is a family favorite here! This dish makes enough to feed our whole family for at least two days so plan for left overs! Let me know if you try out my recipe and what you think of it! Enjoy!