Bacon Tortellini Bake

1 package (20 oz) refrigerated cheese tortellini

3 c broccoli florets, chopped small

1/2 lb bacon strips, cut into 1-inch pieces

2 cloves garlic

1 Tbs flour

1 tsp dried basil

1/2 tsp salt

1/8 tsp freshly ground pepper

2 c milk (2%)

3/4 c shredded mozzarella cheese, divided

3/4 c grated Parmesan cheese, divided

1 tsp lemon juice

Preheat oven to 350.  Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain.

Cook bacon in a large skillet over medium heat until crisp.  Remove with a slotted spoon, drain on paper towels.  Discard drippings, reserving 1 Tbs in pan.

Reduce heat to medium-low.  Add garlic to drippings and cook, stirring, 1 minute.  Stir in flour, basil, salt, and pepper until blended; gradually whisk in milk.  Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened.  Remove from heat.

Stir in 1/2 c mozzarella and 1/2 c Parmesan cheese and lemon juice.  Add tortellini, broccoli, and bacon, toss to combine.  Transfer to a greased 13 X 9 inch baking dish, sprinkle with remaining cheeses.  Bake, uncovered, for 15-20 minutes or until heated through and broccoli is tender.

From Taste of Home

Beef & Broccoli Ramen

1 to 1/5 lbs flank or sirloin steak, sliced thin (*can use hamburger!)
1 Tbs olive oil

1 Tbs sesame oil

1 Tbs grated ginger

2 garlic cloves, finely minced

4-6 c chopped broccoli florets

3 1/2 c chicken broth

4 (3 oz. each) packages of ramen noodles, discard flavor packets

Sauce:

1/3 c soy sauce

1/4 hoisin or oyster sauce

1 Tbs brown sugar

1 Tbs rice vinegar

Pat the beef dry and season lightly with salt and pepper.  In a small bowl, whisk together the sauce ingredients, set aside.

In a 12-inch deep skillet, heat the olive oil and sesame oil together over medium/med high heat until hot and rippling.  Cook the beef in a single layer until browned and mostly cooked through, 3-4 minutes.  Repeat if all the beef didn't fit int he first batch.  Remove the beef to a plate.

Add the ginger and garlic (may add a drizzle of oil if pan is dry).  Cook for about 30 seconds, stirring constantly.  Add broccoli and broth.

Break the ramen bricks into chunks and add them to the skillet.  Bring mixture to a simmer and cook until the ramen and broccoli are tender, 3-4 minutes, tossing and stirring the ramen to help it separate.

Add the beef back to the pot.  Whisk the sauce to recombine and add it to the pot.  Stir and toss to combine.  Cook at a gentle simmer for 1-2 minutes to heat through.  Serve immediately.

From Mel's Kitchen Cafe

Crispy Ranch Chicken Wraps

3 c cooked, chopped chicken

2 c lightly packed baby spinach, chopped

6 slices bacon, cooked and crumbled

1/2 c ranch dressing

1 Tbs dry ranch mix

1.5 c shredded cheese

6+ large tortillas

Combine chicken, spinach, bacon, ranch dressing, and powdered ranch in a bowl.  Stir together until even combined.

Sprinkle cheese across a tortilla, spread 1/3 to 1/2 c filling in a wide strip down the center of the tortilla.  Fold one side, then the other across the tortilla, press lightly to flatten.

Heat a griddle or nonstick skillet on the stovetop to medium heat.  Spray the seam side of the wrap with cooking spray (or brush with olive oil).  Place the wrap seam-side down on the preheated skillet.  Cook until golden brown and crisp, about 2-4 minutes, pressing lightly with a spatula to flatten a bit.  Spray the other side with cooking spray and flip, cooking for another 2-4 minutes.

Cut wraps in half and serve warm.

From Mel's Kitchen Cafe