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.

Chocolate Peanut Butter Cheesecake Bars

We made these for Ricky's birthday and they were yummy.  We will definitely make them again and again and again.

Crust:
2 cups crushed graham crackers (I like to crush mine really fine in a Magic Bullet or food processor)
1/2 cup baking cocoa
1/2 cup (1 stick) butter, melted
2 Tablespoons white sugar

Cheesecake Layer:
16 oz. cream cheese, at room temperature
1 cup white sugar
1/2 cup creamy peanut butter
2 Tablespoons flour
4 large eggs
1/2 cup milk
1 teaspoons vanilla
4 oz. high quality milk chocolate (from a baking bar or Ghiradelli chocolate chips)
1/2 teaspoon solid vegetable shortening

• Preheat the oven to 350.
• Make the crust:  Combine the graham crackers, cocoa, butter and sugar in a large bowl until well blended.  Press the mixture onto the bottom of an ungreased 9x13 baking pan.  Bake for 8 minutes.  Let cool.
• While the crust cools, beat the cream cheese, sugar, peanut butter and flour with an electric mixer at low speed until well blended.
• Add the eggs, one at a time, mixing well after each addition.
• Mix in the milk and vanilla.
• Pour the filling onto the crust.
• Bake 40 minutes, or until just set.  Let cool completely.
• Melt the milk chocolate and shortening in the top of a double boiler, or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. 
• Spread the melted chocolate evenly over the cooled bars.  Chill for 10 minutes.
• Score the chocolate layer with a sharp knife, forming 2-inch squares and return to fridge.
• Chill for 30 minutes, or until firm.  Cut through bars and serve.
• Store tightly covered the fridge.

Potato Turnip Ham Chowder

This soup is a great way to use up ham.  It is also a way great way to eat turnips.  They taste exactly like potatoes, so picky eaters will never even know.  I adapted this recipe from the Nelson Family Food Fare Cookbook.

2 large turnips (you can use potatoes instead if you don't have turnips on hand)
2 large potatoes
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon salt
pepper
1/4 teaspoon paprika
3 tablespoons flour
2 cups milk
2-1/3 cup water
2 cups diced ham
1 can corn
parsley

• Peel and dice potatoes and turnips.
• In large pot, melt butter.
• Add onion and cook until tender.
• Add potatoes, 2 cups water and seasonings.  Cover and simmer until potatoes are tender.
• Make paste of flour and 1/3 cup water.  Add it to potato mixture.
• Add milk and cook until slightly thickened; stirring constantly.
• Stir in undrained corn and ham.  Heat thoroughly.
• Before serving, sprinkle with parsley.