Cheesy Tortellini and Chicken Bake

Cheesy Tortellini and Chicken Bake
Serves 8

Ingredients

• two 9-ounce packages refrigerated cheese tortellini
• 1 medium carrot, thinly sliced
• 1-1/2 cups sugar snap peas, halved crosswise
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1 cup sliced fresh mushrooms
• 2 tablespoon lemon juice
• 1 small red or green sweet pepper, coarsely chopped
• 1/2 cup grated Parmesan cheese
• Progresso Starters Cheese Sauce
• Laughing Cow Lite Swiss Cheese 5 Triangles
• 1 large yellow onion, diced
• 2 TBSP minced garlic (1 in the cheese sauce, one in the chicken)
• 1 TBSP McCormick Lemon Pepper seasoning

Instructions

1. Preheat the oven to 350 degrees.
2. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
3. Meanwhile, 1 TBSP olive oil in a pan and add the diced onion, red pepper, and 1 TBSP garlic.
4. Once they are starting to soften, add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
   
   
   
   
   
   
   
   
   
   
   
   
5. In a small sauce pan, add 1 TBSP minced garlic, 1 TBSP lemon juice, lemon pepper seasoning, and the Pregresso Starters Cheese Sauce. Once it has warmed through (on medium), add in the laughing cow cheese triangles and whisk together.
6. In an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole., add the drained pasta and carrots, the chicken and vegetable mixture, and the cheese sauce. Mix together until coated evenly.
7. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through.
8. Take out, stir mixture, and sprinkle with Parmesan cheese. Serve!

Zesty Pork Chop and Cucumber Salad Wraps

Zesty Pork Chop and Cucumber Salad Wraps
Serves 5-6

We wanted a fresh and new recipe that was quick and easy to make for dinner. For some reason, we thought pork chop and cucumber salad in a wrap. Go figure! It was delicious! These might be great on the grill. Will definitely try it when it's not raining.

Ingredients

• 4 boneless pork chops
• 1 bottle zesty Italian Dressing
• 1 large cucumber
• 1 large red onion
• 1 bag of fresh spinach
• 3 large tomatoes
• preferred wrap or tortilla shell (Flat Out Healthy Grain Harvest Wheat)

Instructions

1. Heat a skillet. Marinate the Pork Chops in a bowl of ziploc bag for 30 minutes in the Italian Dressing, saving 1 cup for the salad.
2. Peal and slice the cucumbers in half and then slice them into thin strips. 
3. De-seed and slice the tomatoes into chunks.
4. Slice the red onion in half and then into 1mm strips.
5. Mix the cucumber, onion, and tomatoes in a large bowl. Add the Italian Dressing and pepper to taste. 
6. Now cook the marinated pork chops in the skillet until cooked through. Let them rest for 5 minutes before slicing into thin strips.
7. Next, take a wrap and put down a layer of spinach. Make sure it has been rinsed and dried, first.
8. After putting down a layer of spinach leaves, put some pork chop strips in the middle and then a spoonful or two or cucumber salad. 
9. Wrap and enjoy!

Oriental Beef Salad

 

Ingredients

• 1 bag of coleslaw mix, shredded 
• 2 packages of Ramen noodles (chicken flavor)
• 1/2 cup sliced almonds
•  2-3 TBSP sesame seeds
• 1 seasoning packet from Ramen Noodles
• 1 cup rice vinegar 
• 3/4 cup vegetable oil
• 2 TBSP sesame oil
• 4 TBSP sugar
• 1 flank steak
• 2 cups soy sauce 
•  salt/pepper

Instructions

1. Marinade the flank steak in the soy sauce for 30 minutes or more in the fridge. 
2. Season the steak with salt and pepper. In a grill pan, sear the steak over medium-high heat for about 10 minutes per side for medium rare; transfer to a plate to rest.
3. In a small bowl, whisk together rice vinegar, vegetable oil, sesame oil, sugar, and Ramen seasoning packet. 
4. In a large bowl, combine the slaw mix and dressing and toss. 
5. Crush the Ramen noodles into small pieces and spread out on a baking sheet with the almonds and sesame seeds. Broil until medium brown.
6. Add the dry Ramen noodles (right before serving) and toss again. Divide evenly among 4 shallow bowls.
7. Cut the steak into thin slices and distribute among the salads.