Tortellini Salad

9 oz. package cheese tortellini

8 oz. package fresh mozzarella balls or pearls

10 oz. package bite-size tomatoes

Two heads of broccoli, chopped small

3 oz. package pepperoni

1/4 c Italian dressing (get a good one for this)

1/4 c pesto

Chop the broccoli and boil water to cook tortellini according to package directions.  Do NOT overcook tortellini!  Place chopped broccoli in the colander and drain pasta over it to blanch the broccoli.  Rinse with cold water to stop the cooking process.  Mix in a large bowl with mozzarella, tomatoes, and pepperoni.  In a small bowl (or jar) combine the Italian dressing and pesto, then pour over salad and toss again to mix.

Modified from Our Best Bites

Creamy Sausage & Tortellini Soup

2 Tbs olive oil

1 lb. Italian pork sausage (I always go with sweet, but you do you!)

1 c chopped yellow onion

1/2 c chopped carrot

1 Tbs minced garlic (about 3 cloves)

1 tsp Italian seasonings

3 c chicken broth

15 oz. diced tomatoes with basil, garlic, & oregano, undrained

1 (9 oz.) package refrigerated tortellini (or frozen)

3.5 c baby spinach

1 c half-and-half

Heat oil in a large Dutch oven over medium-high heat.  Add sausage and cook through, stirring to crumble, until browned and no longer pink, about 5 minutes.  Add the onion and carrot; cook, stirring occasionally until the onion is translucent, about 4 minutes.  Add garlic and Italian seasonings; cook, stirring constantly, until fragrant, about 1 minutes.

Stir in broth and tomatoes; bring to a boil over high heat.  Reduce heat to medium to maintain an simmer; cook, covered, until the carrots are tender, about 5 minutes.

Uncover and return to a boil over high heat.  Add tortellini.  Reduce heat to maintain a gentle boil; cook according to package directions.

Reduce heat to medium-low; stir in spinach and half-and-half.  Stir gently until the spinach wilts, about 1 minute.

Eat with crusty bread!

From EatingWell

Swedish Meatballs

 Meatballs:

1/2 c plain breadcrumbs

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp garlic powder

1/2 tsp salt

1 lb. ground pork

1 lb. ground beef

2 large eggs, lightly whisked

Gravy

8 Tbs butter, divided

8 Tbs flour

4 c beef broth

2 tsp Worcestershire sauce

1/4 tsp nutmeg

2/3 c heavy cream

1/2 tsp pepper

2 Tbs chopped fresh parsley (optional)

Serve with mashed potatoes (or egg noodles) and cranberry sauce.

In a medium bowl, combine the breadcrumbs, nutmeg, allspice, garlic powder, and salt.

Add the pork and beef to a large bowl.  Lightly whisk the egg, then add it to the bowl with the meat.  Lastly, add the breadcrumb mixture.  Use your hands to mix the meat and seasonings together until evenly combined, but avoid overmixing.  Divide and shape the meat into 32 meatballs, about 1.5 Tbs each.

Add 2 Tbs butter to a large skillet and heat over medium.  When the butter is melted and foaming, add the meatballs.  Cook for a minute or two on each side, or until well browned.  The meatballs do not to be cooked through at this point.

Remove the browned meatballs from the skillet.  Add the remaining 6 Tbs of butter and the flour.  Whisk the butter and flour together as the butter melts.  Cook the butter and flour mixture for about two minutes.  Slowly whisk in the beef broth, making sure to release all of the browned bits off the bottom of the skillet.  Allow the broth to come up to a simmer, at which point it will thicken.  Stir in the Worcestershire sauce, pepper, nutmeg, and heavy cream.  Taste the gravy and adjust the salt or seasonings to your liking.  Return the meatballs to the skillet and stir to coat in the sauce.  Heat the meatballs over low, stirring occasionally, until heated through (about 5 minutes).

Serve the meatballs over mashed potatoes or egg noodles with a little chopped fresh parsley and cracked pepper for garnish.

From Budget Bytes

Egg Cheese & Sausage Casserole

1 lb sausage, browned and drained
2 slices bread, cut into small pieces
1 c shredded cheddar cheese
6 eggs
2 c milk
1 tsp salt
1 tsp dry mustard


Preheat oven to 350.  Layer bread, sausage, and cheese in 9 X 13 pan.  Beat eggs.  Add mustard, salt, and milk.  Pour over bread, sausage and cheese.  Bake 35-45 minutes.


From Marjorie Starliper

Pulled Pork

Pork tenderloin (if it's from Costco, just use half)
12 oz. Root Beer
18 oz. bottle of your favorite barbecue sauce
Hamburger buns


Nestle pork loin into slow cooker, pour root beer over and cook on low 6-7 hours.  Once cooked through, drain extra liquid and shred pork with two forks.  Stir in as much BBQ sauce as desired, serve on buns.


From AllRecipes