Lazy Girl's Tortellini Salad

I recently started a new job, and I've found that they like to do potluck food days for various occasions. Birthdays, holidays, anniversaries... if there's a reason, there's a food day. So when a surprise potluck was planned for my boss's boss's boss (catch that?), I knew I had to make something with a little more pizzazz than my standard desserts.

So I went to some web friends, who pointed me in the direction of a tortellini salad. It seemed simple enough for even me to make, given that I rarely cook. I thought I'd share my easy, lazy's girls version of Tortellini Salad.

Ingredients:

- One bag of Cheese Tortellini

- Balsamic Vinaigrette

- Baby Spinach

- One jar of Roasted Red Peppers

- Other veggies as you see fit

For my tortellini, I went with a full bag of Barilla's Cheese and Spinach Tortellini. I simply followed the directions on the bag to cook the pasta. Once they were done, I strained out the water and let them sit to cool down.

While the pasta was cooking, I sliced the red peppers into thinner slices, so it could easily be tossed with the rest of the salad. I placed them into the container I'd be taking with me to work and refrigerated it while I waited for the pasta to cool.

After about 30 minutes, I checked to make sure the pasta had cooled down, then put the pasta into the container with the red peppers. I chopped up some baby spinach and added that on top, then poured some balsamic vinaigrette over it all. With a large spoon, I mixed it all up to get it nice and covered with dressing.

You'll want to let it cool for a few hours. Be sure to mix it up again when serving to ensure you get the peppers and spinach, since they may settle. Then enjoy!

Voila! I got compliments from my co-workers on it and I look forward to the next occasion to make this easy dish again.

Zucchini "Pasta" in Tomato Sauce

Zucchini "pasta" is one of my favourite go-to dishes since giving up grains.  It's quick, easy and delicious - and chock full 'o veggies.  This is the basic recipe... but you can add so much to make it even more delicious.  My suggestions would be: maybe some meatballs or ground beef, red peppers (mmm, or roasted red peppers for enhanced flavour), mushrooms, bacon... all of this stuff would definitely taste awesome in this dish.  So, without further ado... here we go.

Ingredients:

• 2-3 zucchini (made enough for dinner + lunch for 1 person)
• tomato sauce (I happen to have homemade stuff in mason jars - use whatever you like!)
• 2-3 cloves garlic, minced
• 1-2 tbsp olive oil
• salt, pepper, other spices to taste
• parmesan cheese (optional)

Method:

1. Start by shredding your zucchini.  I use my mandoline to make it easier, and for uniform "noodles" - you can use a knife if you prefer/have the patience.  The trick is to only shred up to the seeds, and discard the core.  It doesn't cook very well in this recipe.  (If you can use it in another recipe, by all means, do so!)

2. Next, add some olive oil to your pan, on medium heat, and add your minced garlic to the pan.  When it starts to sizzle (but before it starts to burn), add your zucchini.   Add your spices and stir until the zucchini is softened.  If you're adding in other vegetables (red peppers, mushrooms, etc), now's the time to add them.

3. Once the zucchini is soft, add in your tomato sauce.   Allow the sauce to cook down a bit, as per your normal cooking directions.  My sauce has already been cooked, so I just let it heat through and reduce a bit, maybe 5-10 min.





4.  Once you're satisfied with the consistency of the sauce, remove from heat and serve.  Top with parmesan cheese, and you have yourself a delicious meal!


Have you tried this? Made any modifications?  Leave a comment and let me know what you think!

Leftovers: from boring to delicious!

Living on my own means that I often have leftovers of whatever meal I decide to cook, even if I do scale back my recipes.  So when I'm left with leftovers, I sometimes like to think of ways to make them a little more interesting.  A little while ago, I was confronted with the non-appetizing meal at your left.  It was great the first night... but it just looked a little unappealing the next day.



I rescued it by getting a little creative with the ingredients I found in my fridge.  I created a little dish inspired by my mom's "Pasta Al Forno," which is sort of like lasagne.  I added some chopped up hard-boiled eggs, pieces of ham, cubes of mozzarella & a bit of grated parmesan... baked at 350 for about 10-15 minutes.  And some garlic naan to go with it.  An entirely new, and exciting, meal!



I had some leftover taco meat, but no more shells.  That inspired this awesome plate of nachos for lunch (which I shared with a friend).  I make my nachos this way:
- First, lay down some (low sodium) nachos in a ring shape along the bottom of the plate.  Then add some taco meat & cheese on top.  Then add another ring of nachos & repeat.  Pop in the microwave for a minute or less, just until the cheese gets a little bit melted, but the nachos stay crisp.
Then add sour cream, guac and/or salsa to the middle for dipping... Voila! A beautiful plate of nachos, that were good to the very last bite.

How do you rescue YOUR leftovers?  Leave some tips in the comments!

Garlic Butter Pasta with Snow Peas

Here's a little something I whipped up for dinner tonight.  It turned out to be absolutely delicious, so here's the recipe.

Ingredients:

• approx 75-100g. of penne
• 1/4 cup fresh snow peas
• 1/3 cup butter
• 1 tbsp minced garlic
• 1/4 tbsp dried basil
• 1 tbsp dried oregano
• 1/2 tbsp lemon pepper seasoning
• parmesan cheese (to taste)

Method:

1. Wash your snow peas & cut the ends off.  Set aside.

2. Boil water for your pasta.  Add the pasta when the water is boiled.  Salt to taste & boil for approx 10 minutes.  

3. While the pasta is cooking, you can make your sauce, in a separate small pot.  Melt the butter down.  After the butter is melted, add your minced garlic, and sauté.  Add the rest of the spices, and cook for about 7 minutes or so.  (If you've timed it right, the pasta and sauce will be done at the same time.

4. Drain your pasta, and add to the pot with the sauce.  Add your parmesan cheese, and serve!

Makes 1 serving, with a little bit left for lunch (depending on if you can stop at just one bowl!) :)

Lemon Pepper Pasta & Chicken in Cream Sauce

In large skillet over medium heat, melt butter; add chicken, onion and carrot. Cook 5 minutes or until chicken is thoroughly cooked, stirring occasionally. Stir in cream and salt; heat just to boiling. Reduce heat and simmer until thickened, about 3 minutes. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce; serve immediately. 7 servings (1 cup each).

Ingredients:

2 tablespoons butter or margarine
3/4 lb. boneless, skinless chicken breasts, cut into thin strips and seasoned with salt
2/3 cup sliced green onion, tops only
1/2 cup finely chopped carrot
1 cup heavy cream
1/4 teaspoon salt
1 pkg. (12 oz.) Lemon Pepper RONZONI LEMON PEPPER ANGEL HAIR, uncooked