Cheesy Chicken Tortellini Casserole

This casserole dish is a newer recipe that is fast becoming a family favorite!

Cheesy Chicken Tortellini Casserole

1 package frozen cheese tortellini
1 Tablespoon oil
2 cups chicken, cut up into bite size pieces
3 green onions finely chopped
2 tablespoons flour
1 cup chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
2 cups shredded colby jack cheese

Heat the oil in a large skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.

Pour tortellini in bottom of a greased 9" x 13" pan. Sprinkle half the cheese over tortellini and pour the chicken/sauce mixture on top and sprinkle with remaining cheese.

Bake covered at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

Crock-Pot Almost Minestrone

My diet continues, so you'll be seeing healthier recipes while I try to stay away from the desserts. This is one of those "dump" recipes that changes a little each time I make it. Use this recipe as a base and use what veggies you have on hand, add kidney beans or spinach, substitute ground turkey for the ground beef or leave the meat out altogether...whatever you like!

Crock-Pot Almost Minestrone

1/2 pound lean ground beef
3 carrots, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 small zucchini, quartered and sliced
1 teaspoon dried basil
1 teaspoon dried parsley
salt and pepper, to taste
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) can beef broth
3/4 cup elbow macaroni

In a large saucepan, cook ground beef until well done. Drain the ground beef and put into crock-pot. Add carrots, zucchini, garlic, onion and celery. Season with basil, parsley, salt and pepper. Stir in tomatoes with juice and beef broth. Cook on low for 4-6 hours. Add the macaroni and turn crock-pot to high 30 minutes before serving, stirring occasionally.

As Promised...

As I mentioned in another post, I've been taking some grief from my friends who are dieting about all of the cookie recipes that I have been posting, so as promised here is a more diet friendly main dish recipe.

Stuffed Pepper Soup

1 1/2 pounds ground beef sirloin
Salt and black pepper
1/2 teaspoon allspice
4 cloves garlic, chopped
1 large onion, cut into bite-size dice
3 green bell peppers, seeded and cut into bite-size dice
1 bay leaf
1 1/2 teaspoon basil
1 quart chicken stock
1 can crushed tomatoes (28 ounces)
1 cup orzo pasta
Grated Parmigiano Reggiano, to pass at table

In a medium sized skillet over medium-high heat brown ground beef and season with salt, black pepper and allspice. Transfer browned ground beef to slow cooker and add garlic, onion, peppers, basil and bay leaf. Stir in chicken stock and tomatoes and cook on low for 4-6 hours. Add pasta and turn crockpot to high 30 minutes before serving. This soup gets very thick, so watch it very carefully the last 15-20 minutes of cooking, stirring often. Serve in shallow bowls with grated cheese.