Slow Cooker Cheesy Tortellini

This tortellini is full of ooey-gooey-cheesy goodness!  The sauce is surprisingly different, since it has a combination of Mexican and Italian flavors.

Slow Cooker Cheesy Tortellini

1 tbsp. olive oil

1 pound ground beef

1 small onion, diced (about 1/2 cup)

2 cloves garlic, minced or 1 tsp. minced jarred garlic

1 (28 oz.) can crushed tomatoes

1 (10 oz.) can diced tomatoes and green chilies, undrained (Rotel)

1/2 tsp. dried oregano

1/2 tsp. dried basil

Scant 1/4 tsp. crushed red pepper flakes (opt.)

Kosher salt (to taste)

Freshly ground black pepper (to taste)

1 (9 oz.) pkg. refrigerated three-cheese tortellini

Shredded mozzarella cheese

Shredded sharp cheddar cheese

Fresh, chopped parsley leaves or dried parsley

Heat olive oil in a large skillet (I use a 5 qt. saute pan).  Add ground beef, onion, and garlic.  Cook until beef has browned making sure to crumble the beef as it cooks; drain excess fat.  Place ground beef mixture, crushed tomatoes, diced tomatoes and green chiles, oregano, basil and red pepper flakes into a 6 qt. slow cooker.  Stir until combined well; season with salt and pepper to taste.  Cover, and cook on low heat for 7-8 hours or high heat for 3-4 hours.  Uncover, and stir in tortellini; top with desired amount of cheeses and parsley.  Cover, and cook on low heat for an additional 15-30 minutes or until tender.

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Recipe adapted from damndelicious.net:  http://damndelicious.net/2014/12/17/slow-cooker-cheesy-tortellini/

Lemony Salmon Patties

Lemony Salmon Patties are baked in a muffin pan and served with a lemon sauce that's so delicious, you'll want to serve it with every fish recipe you have!

Two lemons are shown but only one is needed.

Lemony Salmon Patties

Taste of Home has amazing recipes, and one of them is the Lemony Salmon Patties recipe found here:  https://www.tasteofhome.com/recipes/lemony-salmon-patties/

Note:

*I use whole milk in the patties and also in the lemon sauce.  It makes the sauce very decadent but still light.  Even using whole milk, two patties with sauce only have 328 calories.

Slow Cooker Chicken and Noodles

 

What a perfect recipe for chilly weather!  Easy, comforting, and satisfying--Slow Cooker Chicken and Noodles are all that and more!

 

  

Slow Cooker Chicken and Noodles

 

2 boneless, skinless chicken breasts

1 (10.5 oz.) can cream of chicken soup

1/3 tsp. salt

1/8 tsp. pepper

3/4 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. poultry seasoning

2 tbsp. butter, cut in slices

2 cups chicken broth 

1 (12 oz.) bag frozen Reames Homestyle Egg Noodles

Place the chicken breasts in a 3- or 4-qt. slow cooker; spread the soup over the breasts. Sprinkle the salt, pepper, garlic powder, onion powder, and poultry seasoning over the soup. Place butter slices on top.  Pour the chicken broth over all.  Place the lid on the slow cooker and cook on HIGH for 3 hours or until internal temperature reaches 165 degrees.  

Remove chicken to a plate and set aside.  Add noodles to the soup mixture; stir well.  Place the lid back on the slow cooker and cook on HIGH for 1 hour.  Meanwhile, shred the chicken into large chunks, cover, and refrigerate.  After noodles have cooked for 1 hour, test noodles for desired doneness.  If a softer noodle is desired, cook for 30 to 60 minutes more.  If mixture becomes too thick, thin with additional water or broth.  Add chicken and stir gently.  Salt and pepper to taste.

Note:  This recipe makes 2 generous servings or 4 normal servings.  Recipe may be doubled and cooked in a 6-qt. slow cooker. 

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