Easy Tomato, Basil, & Mozzarella Pasta

Easy Tomato, Basil, & Mozzarella Pasta
Serves 4

I made this for dinner after a night of Parent/Teacher conferences. It was quick, fresh, and filling. A great meal for long day. I precooked the noodles and refrigerated them, which worked out very well. Great for lunch leftovers the next day if your husband and/or kids don't eat it all first!

Ingredients

• 1lb Rigatoni 
• 1 packed pearl mozzarella balls
• 2 packages cherry tomatoes (halved)
• 1/2 cup chopped fresh basil
• 3/4 cup Olive Oil
• Salt & Pepper

Instructions

1. Bring a pot of water with salt to a boil. Cook the Rigatoni to preferred texture, drain, rinse, and refrigerate.
2. Halve the cherry tomatoes, chop the fresh basil and combine in a large bowl with the mozzarella.
3. In the large bowl, add the Olive Oil, salt, and pepper and stir with the tomatoes, mozzarella, and basil.
4. Finally, add the pasta and thoroughly mix all the ingredients. Shake if you have a top to the bowl.

Spicy Sausage, Cheese Tortellini, and Vegetable Soup

I've been finding it hard to come up with recipes to cook during the week, because by the time I've gotten home I am usually pretty exhausted. I was extremely happy, though, to have been inspired to create this recipe. Not only was it easy and delicious, but I had leftovers for the week at school. I was super excited to test out my brown-bagging soup container.

Lucky for me, even little Isabelle found something to like about the soup. We paired it with garlic bread and she dipped into the broth and picked out the pasta. So it was a win-win for everyone. A great opportunity and a quick fix.

Spicy Sausage, Cheese Tortellini, and Vegetable Soup
Serving: 8-10

 Ingredients

• 2 cans Del Monte Diced Tomatoes (Basil, Garlic & Oregano)
• 26 oz Swanson's Cooking Stock - Beef
• 1 lb spicy hot or medium Italian Sausage (de-case the sausages if ground is not available)
• 18 oz Progresso Recipe Starter - Fire Roasted Tomatoes
• 1 TBSP Minced Garlic
• 1 large Yellow Onion, diced
• 2 large carrots (peeled and cut 2-3mm wide)
• 2 medium zucchini (middle cut out, peeled, and cut into 2-3in fourths)
• 1 cup quartered baby button mushrooms
• 2 cups water
• 8 oz tomato sauce
• 2 bay leaves
• 9 oz Bella Luna "fresh" cheese tortellini (for frozen, put them in with the zuchinni and reduce the water by 1/2 a cup)
• 1/4 cup Parmesan cheese
• salt, pepper

Instructions

1. Brown the sausage in a large pot. Drain off the grease and set the meat aside (on a paper towel to catch the excess grease).
2. Sweat the onions, carrots, and garlic. The onions should be slightly translucent, but still have crunch.
3. Add the sausage back into the pot. Then add in the beef stock, diced tomatoes, water, tomato sauce,  Progresso's Fire Roasted Tomatoes, bay leaf, and 1 TBSP pepper and 1 TBSP salt. 
4. Cover and turn on high to bring to a boil. Let boil for 15 minutes.
5. Turn the stove to medium or medium-low until you get a low simmer. Add in the baby button mushrooms and zucchini.
6. Let cook for 20-30 minutes, or until the zucchini is starting to become soft.
7. Add in the tortellini and continue cooking at medium of a low boil until the tortellini are cooked to your preferred level of doneness. 
8. Add in the Parmesan cheese. Let simmer for 5 more minutes.
9. Serve with garlic bread on the side. Additional Parmesan also adds a nice touch.

Cheesy Chicken & Broccoli Bake

Inspired by Kraft Food & Family Spring '09. This is a really great recipe and there was pretty much nothing leftover for the next day. It was delicious! It is also a really easy and quick meal to make on a week night after work. Most of the items I keep in my cabinet, freezer, or fridge and if I don't have one of the items, it is a quick stop at the store. 

A reasonably priced meal and even the little ones will love it! Isabelle was in love with the cheesy broccoli and adored the stuffing, despite her resistance to eating chicken at the time. This is also a great meal for the hubby to make if I'm working late. BONUS!


Cheesy Chicken & Broccoli Bake

Ingredients

• 2 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
• 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
• 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
• Salt & Pepper

Instructions

1. Heat oven to 400ºF.
2. Prepare stuffing as directed on package. We used the microwave directions, which made it quicker, since you bake it to be crispy.
3. Combine remaining ingredients.
4. Spoon into 13x9-inch baking dish. Top with stuffing.
5. Bake 40 min. or until chicken is done and top is crispy.