One Pan Cheesy Tortellini

1/2 pound Italian sausage, casings removed

1/2 pound ground beef
1 (16 ounce) jar marinara sauce
1 cup sliced fresh baby bella mushrooms

1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

Brown the ground beef and Italian sausage in a large deep skillet. Drain. Add the marinara sauce, mushrooms, and tomatoes . Let simmer for 2-3 minutes. Stir in the tortellini, cover and simmer another 7-8 minutes over low heat, stirring occasionally. Remove lid, sprinkle the mozzarella and cheddar cheese over the top. Let cool for 5 minutes. Cheese will be melted on top. Serve and enjoy!

Teriyaki Pita Pockets

4 boneless chicken breasts
Kikkoman Teriyaki marinade

1/4 cup mayonnaise
1 large can pineapple slices, drained

1 pkg. pita pockets

Lettuce leaves

Marinate chicken in 2/3 cup marinade in a large plastic

bag for 20 minutes, turning bag over once. Stir together

mayonnaise and 1 teaspoon marinade; set aside.
Grill chicken. Add pineapple slices to grill; brush pineapple

and chicken with 1-1/2 tablespoons marinade. Cook

4-5 minutes or until chicken is no longer pink in the

center and pineapple is golden brown, turning pineapple

over once and brushing with 1/2 tablespoon marinade.

Cut each pineapple slice and chicken into bite size pieces.

Spread inside of each pita half with mayonnaise mixture.

Arrange lettuce, chicken and pineapple in each pita half.

Rotisserie Chicken Spaghetti

This is SO good. Thanks Tiffany for this awesome recipe. My whole family loved it!

1 Rotisserie Chicken
1 1/2 lb. spaghetti
1-2 Tablespoons butter
1/2 small onion
1 green bell pepper
1 cup mushrooms
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
3/4 block of Velveeta cheese

-Boil your pasta as directed on the package

-In the mean time, de-bone your chicken into bite sized pieces and dice or roughly chop, your vegetables, and cube your Velveeta.

-Drain your pasta and rinse with cold water to ensure it does not stick together. Return to stock pot and set aside.

-In a large frying pan or skillet, melt your butter over medium high and toss in your onion, mushroom and bell pepper. Saute until softened and opaque. Your kitchen will smell wonderful!

-Add in your soups, and cubed Velveeta cheese. Stir constantly until all melded together. Add in your chicken, stir.

-Pour the soup/sauce mixture over your noodle in the stock pot. Grab some tongs and mix it all up until it is all blended.

-Serve with some fresh french bread and enjoy!

Egg Salad BLT's

Recipe and picture from Our Best Bites

A yummy way to use up those

hard boiled eggs. :)

1/4 cup mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or firm sandwich bread)
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves

Combine mayo, sour cream, green onions, Dijon, salt, pepper,
and lemon in a medium bowl. Stir to combine well.
Coarsely chop eggs and add to mayo mixture. Stir gently to combine.
Arrange rolls or bread on work surface. Top each bread slice with
about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices,
a lettuce leaf, and top half of roll. Serve sandwich immediately.

Curried Coconut Chicken

This is a fabulous recipe I tried from allrecipes.com last week. Enjoy!

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Ham and Cheese Crescents

1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips



Recipe and picture from Pillsbury
A great recipe for using up some of that
leftover ham from Easter.

Heat oven to 350°F. Separate dough into 8 triangles.
Place 1 piece of ham on each triangle; place 2 strips of cheese
down center of ham. Fold in edges of ham to match shape of
dough triangle. Roll up each crescent, ending at tip of triangle.
Place with tips down on ungreased cookie sheet. Bake 15 to 19 minutes
or until golden brown. Immediately remove from cookie sheet.
Serve warm.