Caesar Tortellini

I love this main dish salad.  It is so simple and delicious.  I feel like I'm cheating since it uses a bag of Caesar salad mix, but at this point in my life I need a few easy recipes.

1 package (9oz) refrigerated cheese-filled tortellini
1 bag complete Caesar salad mix
1 large tomato chopped
1/4 cup bacon bits (you can omit this if you don't like bacon, but it's really good)

• Cook and drain tortellini as directed on package.  Rinse with cold water; drain.
• Toss tortellini, salad mix ingredients, tomato and bacon. 
• Serve imediately.  It makes 4 servings.

Chocolate-Orange Trifle

1 package devil's food cake mix
1-1/3 cup water
1/2 cup vegetable oil
3 eggs

• Mix on low for 1 minutes. 
• Bake at 350 for 30-35 minutes.
• Cool completely, then cut into small pieces.

2 packages (3.4oz) vanilla instant pudding
4 cups milk
4 teaspoons grated orange peel

• Beat together until thick. 
• Set aside

1 cup chocolate syrup
2 cups mandarin orange segments
1 (8oz) tub cool whip

• Arrange in glass trifle bowl as follows:
• Place half of the cake pieces in bottom of bowl.
• Drizzle chocolate syrup over cake.
• Spoon 2 cups pudding over that.
• Lay half of the oranges over the above.
• Repeat layers.
• Last, top with cool whip.
• Garnish with oranges and drizzle chocolate syrup over top for effect.
• Cover and refrigerate for at least 2 hours, so that flavors can blend.

Cheesy Stuffed Shells

1 container (16oz) Low-Fat cottage cheese
1 package (10oz) frozen chopped spinach, thawed and well-drained
1 cup shredded Mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
20 jumbo pasta shells, cooked and drained
1 jar (26oz) spaghetti sauce
1 large tomato, chopped

1. Preheat oven to 400.
2. Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended.
3. Combine spaghetti sauce and chopped tomatoes.
4. Spoon half of the sauce into a 9x13-pan. 
5. Spoon 1 heaping Tablespoon of the cheese mixture evenly into the pasta shells.
6. Place shells, filled sides up, in baking dish.
7. Spoon remaining sauce over the shells. 
8. Cover with tin foil.
9. Bake 25 minutes or until heated through.
10. Uncover; top with remaining cheese.
11. Bake, uncovered 2-5 minutes or until cheese is melted.

Crispy Coconut Chicken Fingers

Ricky made this for dinner tonight.  Even Merrick, our vegetarian, ate it.  He hasn't eaten meat in over 6 months and especially hates chicken - so this recipe is definitely a keeper for our family.

1 cup coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1-1/2 pounds boneless skinless chicken breats halves cut into 1-inch strips
1 egg, lightly beaten

Preheat oven to 400.  Mix coconut, flour, salt, pepper and garlic powder in medium bowl.  Dip chicken strips in egg, then coat with coconut mixture.  Place on cookie sheet to bake.  Bake 25 minutes or until chicken is browned, turning after 15 minutes.  We dipped the strips in teriyaki sauce.  Yum!

Asian Turkey Wrap

4 Tablespoons Mayonnaise
4 teaspoon teriyaki sauce
4 lettuce leaves, torn into bite-size pieces
6 Tablespoons shredded carrots
4 flour tortillas
4 slices Smoked Turkey Breast
4 slices cheese

Mix mayo and teriyaki sauce in medium bowl. Add lettuce and carrots; toss to coat.  Set aside.
Top tortilla with turkey, cheese and lettuce mixture; roll up.  Eat.

This makes 4 servings.  We had this for lunch today and loved it.  I normally hate mayo, but it was good in this recipe.  This will make it into our lunch rotation.