tortellini salad

prep time: 15 minutes       cook time: 15 minutes      total: 30 minutes       yields 4 servings

ingredients
1 10 oz. package cheese tortellini
1 14 oz. can quartered artichoke hearts
4 c baby arugula
2 c halved cherry tomatoes
2 oz. thinly sliced pepperoni
1/4 c chopped fresh basil
3 T bottled italian dressing

directions

1. cook the tortellini according to package directions.
2. drain and rinse with cold water.
3. drain the artichoke hearts and reserve half for another use.
4. in a serving bowl, combine the cooled tortellini, artichoke hearts, baby arugula, tomatoes, pepperoni, basil, and italian dressing.

source – parents magazine, sept. 2017, pg. 142

steamed meat patty

prep time: 15 minutes      cook time: 45-60 minutes       servings 4-6

ingredients
1 lb. ground pork or beef
3-4 chinese mushrooms, sliced or diced
1 green onion, diced
1 egg
1 T soy sauce
1 T cornstarch
3-4 water chestnuts, diced
a few drops of sesame oil
1/2 tsp salt
pepper

directions

1. combine all ingredients for meat patty in a heat resistant dish.
2. steam for 30-45 minutes, depending on the thickness of the patty.
3. side note: for very lean ground pork, add 2 stalks of napa cut fine, and bamboo shoot and baking soda.

source – will have to check which cook book this is from, pg. 40

slow-cooker chicken taco soup

prep time: 15 minutes      cook time: 6-8 hours      total time: 6-8 hours + 15 minutes       serves 8

ingredients
6 c low-sodium chicken broth
4 boneless, skinless chicken breasts (about 2 lbs)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced tomatoes
1 15-oz. can corn
1 red bell pepper, chopped
1 onion, chopped
1 jalapeno, seeded and finely chopped, plus sliced for serving
2 T ground cumin
2 T chili powder
1 tsp kosher salt
1/2 tsp black pepper
3 T fresh lime juice (from 1 lime)
shredded cheese, sour cream, and hot sauce, for serving

directions

1. combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, chopped jalapeno, cumin, chili powder, salt, and pepper in a 4-6 quart slow cooker.
2. cover and cook on low until chicken is very tender, 6-8 hours.
3. remove chicken and, using 2 forks, shred into bite-size pieces.
4. stir chicken and lime juice into soup and serve topped with cheese, sour cream, hot sauce, and sliced jalapeno.

source – real simple magazine, sept. 2017, pg. 148