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

20-Minute Tomato Pesto Pasta

1/4 c slivered almonds (pine nuts might work?)

10-12 oz. cherry or grape tomatoes

1/2 c packed fresh basil leaves

1 med. garlic clove, chopped

1/2 tsp red wine vinegar

pinch of red pepper flakes

3/4 tsp kosher salt

1/3 c extra virgin olive oil

1 lb. thin spaghetti noodles

1/2 c freshly grated Parmesan cheese (extra okay!)

fresh basil for garnish

Start your pot of salted water boiling and cook noodles according to directions.  While noodles are boiling, toast the almonds in a small, nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.

In a food processor or blender, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt.  Process for 1 minute.  Scrape down the sides and process again until the mixture is mostly smooth.  With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds.  Set aside.

Drain the noodles and return to the pot.  Pour the pesto sauce over the noodles, add the Parmesan cheese and toss to combine.  Serve immediately with extra Parmesan and fresh basil, if desired.  

From Mel's Kitchen Cafe

Watermelon Salad

Place bite-sized pieces of watermelon on a large plate.

Pour small amount of olive oil over watermelon

Grate goat cheese around the sides of the plate (the more the better!)

Put arugula on top.

Sprinkle salt over everything!

From Leah Bentley

Quinoa Patties

2 1/2 c cooked quinoa, room temperature

4 large eggs, lightly beaten

3/4 tsp salt

1/4 tsp pepper

1/4 c chopped flat leaf parsley

1/2 c freshly grated Parmesan cheese

2 cloves garlic, finely minced

1 c finely crushed Ritz crackers (about one sleeve) (can also use Saltines or panko crumbs)

1 Tbs olive oil

Combine the quinoa, eggs, salt and pepper in a medium bowl.  Stir in the parsley, cheese, and garlic.  Add the cracker crumbs and stir until combined.  If the mixture seems overly wet, add a Tbs or two more of cracker crumbs.  If too dry, add a Tbs or two of water or broth.  Let it stand for about five minutes so the liquid can be somewhat absorbed.  Take small handfuls of the mixture and form into little patties, about 1 inch thick, yielding about 11 or 12 patties.

In a large, nonstick skillet, heat the tbs of oil above medium heat until it is hot.  Add a single layer of the patties (probably about half of them) and cook until the bottoms are well-browned, about 5-7 minutes, adjusting heat as necessary to prevent burning.  Flip the patties and cook about 5 more minutes.  Remove from skillet and repeat with remaining patties (adding more olive oil as needed).  Serve warm or at room temperature.

(Serve with roasted vegetables to make this a real meal!)

(If you can't form patties, just throw it all in the skillet and stir fry it like fried rice-- it will still be delicious!)

From Mel's Kitchen Cafe

Super Bean Burritos

2 c cooked rice (brown or white)

2 Tbs olive oil

1 med onion, diced

3 garlic cloves, finely minced

1 can green chiles

1 tsp cumin

salt and pepper to taste

3 Tbs tomato paste

1 can pinto beans, rinsed and drained

1 can black beans, rinsed and drained

1 1/2 c water

10 oz frozen corn (or 1 can whole kernel corn, drained)

6 green onions, white and green parts finely chopped

1/2 tsp garlic powder

1/2 tsp onion powder

flour tortillas (about 16)

2 c shredded Monterey Jack cheese

Cook rice, set aside.  Heat oil in a large saucepan over medium heat.  Add onion, garlic, chiles, and cumin, season with salt and pepper.  Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn.  Add tomato paste and cooke, stirring for 1 minute.

Add one can of beans and gently mash in the pan (use a potato masher or a fork).  Add the second can of beans and the water and stir to combine.  Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pan.  Add corn, cook to heat through, 2-3 minutes.  Stir in onion and garlic powders.  Remove from heat, stir in green onion and cooked rice.

Fill each tortilla with about 2/3 c rice and bean mixture and 1/4 c cheese, fold in.

Serve immediately with salsa and sour cream.

From Mel's Kitchen Cafe