Theresa's Tuna Noodle Casserole

This is comfort food for me. Growing up, my mother made it often. Especially during Lent. Of course, I started making it for my family. Husband liked it well enough. One child liked it. One child didn't. I'm sure you know the drill.

I don't usually create my own recipes or alter ones I use. It's just not something I felt comfortable doing. Until one day I didn't have the cream of celery soup my mother's original Tuna Noodle Casserole asked for. I didn't feel like going to the store, so I started playing with the recipe. I had made homemade Mac and Cheese plenty of times and figured the base of the Tuna Noodle Casserole could be the same. My husband and both kids liked the new version better. (YAY) Each time I made it after that I altered it until I came up with what I now make and both kids and husband LOVE it and even ask for it. It's not just for Lent anymore!

Buon Appetito!

Theresa's Tuna Noodle Casserole

6 oz (3 1/2 cups) Medium egg noodles

2 Tbsp butter

3 Tbsp flour

1/3 cup chopped shallot

1 cup milk

1 cup shredded sharp cheddar cheese and shredded swiss or gruyere

(about 1/3 swiss/gruyere & 2/3 cheddar)

3 – 7 oz can tuna

1/2 cup mayonnaise

1 cup sliced celery

1/4 cup frozen peas

1 tsp salt

pepper to taste

Preheat oven to 425 degrees

Cook noodles in boiling salted water till tender.  

While water is boiling and noodles are cooking melt butter in a saucepan. Once butter is melted add chopped shallots. Let shallots cook until tender, then add flour and stir to make a thic
k roux. Slowly stir in milk. Once heated add shredded cheese. Stir until cheese melts and mixture has thickened. Set aside.

Drain noodles.  Combine noodles, drained tuna, mayonnaise, cheese sauce, vegetables, salt and pepper.

Turn into 1-1/2 quart casserole. Bake in 425 degree oven for about 20 min.

Makes 6 servings if served with a salad or as a side dish. Alone serves 4-5.

T's Pasta with an Italian Sausage Sauce

I have made this "quick" sauce many, many times. This time I decided to add Italian sausage. It was a huge hit. During dinner, my 7 year old says to me, "Thank you for making dinner Mommy. Good job!" with a thumbs up. Gotta love that!

T's Pasta with an Italian Sausage Sauce

2-14.5 oz cans of Italian Seasoned diced tomatoes
3 cloves of garlic (chopped finely)
about 2 tablespoons fresh Italian Parsley, chopped
Extra Virgin Olive Oil
salt and pepper
3 links of Italian Sausage
1-14.5 oz box of multigrain pasta (I use Barilla Plus)

Take the Italian sausage out of it's casing. In a large pan, brown the Italian sausage. Remove from pan and set aside.

In that same large pan, heat Extra Virgin Olive Oil (maybe once or twice around the pan) over medium heat. Add garlic. Gently fry garlic until soft and fragrant.

Add tomatoes, with juice. Crush them as they are cooking until they are the consistency you like. Once it reaches a low boil, simmer for 25 minutes.

While tomatoes are cooking start a large pot of salted water for the pasta.

Add browned Italian sausage into tomatoe and garlic sauce. Add chopped Italian Parsley and salt and pepper to taste. Let simmer for another few minutes, just to let everything incorporate.

Once your salted water is at a hard boil, add pasta. Cook just 1 or 2 minutes shy of al dente. Drain your pasta and add it to the large pan of Italian sausage sauce. Cook on low, for a minute or so, while mixing sauce with pasta. You may also add a little grated or shredded Parmesan cheese at this point.

Serve with your choice of vegetable or salad.

Chili with Chocolate (Slow Cooker/Crock Pot)

I am trying to find some slow cooker/crock pot recipes that my family likes. I was going through this little grocery store cookbook with my two girls (7 and 8 years old), asking them which recipe sounded good to them. We got to this recipe and they both thought it sounded wonderful. What could be bad....it has chocolate in it!

I wasn't sure how they would like it. As long as it wasn't too spicy, I knew my 8 year old would like it. She likes chili. My 7 year old has never really eaten chili. Recently she has loved sloppy joes. The recipe only serves 4 so I thought it was pretty safe to try.

THEY LOVED IT!!!! Did you read that? LOVED IT! Both girls went back for seconds! I couldn't believe it. SCORE one for mom! This is a keeper!

Chili with Chocolate
Makes 4 servings

(When I made it, I cut down on the chili powder and did not add the hot pepper sauce.)

1 pound 90% lean ground beef
1 medium onion, chopped
3 cloves garlic, minced and divided
1 can (28 oz) diced tomatoes, undrained
1 can (15 1/2 oz) chili beans in mild or spicy sauce, undrained (I used Ranchero Style Chili Beans)
2 tablespoons chili powder (I used 1 tablespoon)
1 tablespoon grated semisweet baking chocolate
1 1/2 teaspoons ground cumin (I used about 1 teaspoon)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon hot pepper sauce (I did not add this at all)

1. Brown ground beef, onion and 1 clove garlic inlarge nonstick skillet over medium-high heat, stirring to separate meat. Drain and discard fat.

2. Place meat mixture in slow cooker. Add tomatoes with juice, beans with sauce, chili powder, remaining 2 cloves garlic and chocolate; mix well.

3. Cover; cook on LOW 5 to 6 hours. Add cumin, salt, pepper and hot sauce during last hour of cooking.

Meat and Potatoes

Mmmmmmm, roast beef! If you are a meat and potatoes person, this recipe from America's Test Kitchen is for you. You can go online to America's Test Kitchen website to download the full recipe. Which includes why they chose the cut of meat they did, but you will need to register with them to do so. I feel it's worth the trouble of registering because, unless you want to purchase their entire book, it's a great way to get just a few recipes from them. I did type up the basic recipe for you below.

As a side dish America's Test Kitchen made Mashed Potatoes and Root Vegetables. My husband and I love mashed potatoes. Our daughters on the other hand aren't big fans. They did like these. It's a great way to sneak in some vegetables in a meal. You can also go online to America's Test Kitchen to download this recipe (with specifics), but I did type the basic recipe below.

Slow-Roasted Beef
from America's Test Ktichen
from the Episode: Resurrecting the Roast Beef Dinner
(for the FULL recipe, please go to America's Test Kitchen website)

Serves 6 to 8

1 boneless eye-round roast (3 1/2 to 4 1/2 pounds) (see note in online recipe)
4 teaspoons kosher salt or 2 teaspoons table salt
2 teaspoons vegetable oil plus 1 tablespoon
2 teaspoons ground black pepper

1. Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.

2. Adjust oven rack to middle position and heat oven to 225 degrees. pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle al sides evenly with pepper. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.

3. Turn oven OFF; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest for 15 minutes. Slice meat crosswise as thinly as possible and serve.


Mashed Potatoes and Root Vegetables
from America's Test Ktichen
from the Episode: Resurrecting the Roast Beef Dinner
(for the FULL recipe, please go to America's Test Kitchen website)

Serves 4

4 tablespoons unsalted butter

8 ounces carrots, parsnips, turnips, or celery root, peeled; carrots or parsnips cut into 1/4-inch thick half-moons; turnips or celery root cut into 1/2-inch dice (about 1 1/2 cups)

1 1/2 pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4-inch slices; rinsed well in 3 to 4 changes of cold water and drained well

1/3 cup low-sodium chicken broth

Table salt

3/4 cup half-and-half, warmed

3 tablespoons minced fresh chives

Ground black pepper

1. Melt butter in large saucepan over medium heat. When foaming subsides, add root vegetables and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.)

2. Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 mintues. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.

3. Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vegorously). Gently fold in warm half-and-half and chives. Season with salt and pepper to taste; serve immediately.

Wimpy Burgers

First I would like to wish all of you out there a very Happy New Year! Since our family traditions usually revolve around food I thought I would share this New Years meal with all of you.

This is my step-dad's traditional New Years Eve dinner. We have been lucky enough to have it twice now. Thank you Papa!

Wimpy Burgers

• Ground Beef (the leanest you can find)
• French Bread Baguette
• Any burger condiments you like; mustard, ketchup, relish....etc

Slice your baguette into 1/2 inch thick slices.
Now just put a little bit of ground beef on each slice of baguette.

Put them in a jelly roll pan and broil them until done. Watch it very closely. They cook very fast. The bread and the meet will get brown on the edge. That is a good time to take them out of the oven. They will finish cooking for a few minutes on their own.

My step-dad serves his wimpy burgers with cheese fondue. Some wonderful french bread and a fruit to dip into the fondue.

Add a wonderful glass of wine or a beer and sit and enjoy this fun meal with some good friends and family.

HAPPY NEW YEAR!

Herb & Cheese Chicken Tenders

This recipe is from Rachel Ray. It's a fun dish to make with the kids. I like getting the kids involved in making dinner. (when I'm not in a hurry, or cranky) They will eat better when they help prepare the dinner. Especially if it's something new or something they don't really like to eat.

Tip

This one can be messy. Might I suggest using disposable rubber/latex gloves when coating the chicken tenders. It helps with cross contamination and its easy clean up, especially if you have the kids help. I like to keep a box under my kitchen sink.

Herb & Cheese Chicken Tenders

Light olive oil, for frying

1 & 1/2 pounds chicken tenders

salt and freshly ground black pepper, to taste

1 cup all-purpose flour

2 large eggs, beaten with 1/4 cup water

BREADING

1 & 1/2 cups Italian-Style bread crumbs (eyeball it)

1/2 cup shredded Parmigiano Reggiano cheese (2 to 3 handfuls)

6 sprigs fresh thyme leaves, stripped & chopped (2 to 3 tablespoons)

6 sprigs fresh rosemary, finely chopped (3 tablespoons)

2 handfuls chopped fresh flat-leaf parsley

4 cloves garlic, finely chopped

Preheat oven to 350˚F. Place a nonstick cookie sheet in oven with a foil liner.

Heat 1/2 inch oil in a large nonstick skillet over medium to medium-high heat.

Season chicken tenders with salt and pepper. Place flour in a shallow dish. Beat eggs with water in a second dish. In a third dish, combine the remaining ingredients. Coat chicken in flour, then egg, then breads and cheese mixture.

Add chicken to the skillet and cook until deeply golden on each side, 3 to 4 minutes. Transfer to hot cookie sheet already in oven and bake for another 5 minutes. Cook 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If chicken browns too quickly, lower heat slightly. Serve chicken hot or cold with green salad, or complete as a parmigiana (make pasta with a tomato sauce).

Jambalaya from Fun Friday

On Friday mornings I help in my daughters Kindergarten class. They call it Fun Friday for a good reason. They do an art project and it's cooking day. Sound like a fun day to me!

Today's recipe was Jambalaya. Not authentic (not spicy and no shrimp), but so yummy I had to share. Especially since my daughter loved it!

The rule in Kindergarten is if the kids don't like it, they don't have to eat it. The teacher tells them, "I am not your mother and I am not your father." They do need to circle Yum or Yuk on the recipe sheet.

Here is Jambalaya a la Kindergarten

1 lb smoked sausage - sliced

1 lb ground beef

1 green pepper - chopped

1/2 cup green onion - chopped

5 cloves garlic - minced

1-28 oz can diced/chopped tomatoes

1/2 tsp salt

1/4 tsp pepper

White Rice - cooked

Brown the ground beef. Brown the sausage. Add onion, garlic and bell pepper. Add tomatoes, salt and pepper. Cover and simmer for 20 minutes. Stirring occasionally.

Serve over rice.

Serves 4-6

I've been told (I have never had Jambalaya) that you can add shrimp. If you would like it spicy, use spicy sausage and peppers. From what I understand it's a dump type recipe. If there is something you have on hand that sound good, dump it in.

Any other tips and tricks for making Jambalaya? Leave a comment. I would love to hear about other versions. This was so yummy!

Meatloaf

A true comfort food. This is my mom and brother's recipe. My brother came up with the recipe and my mom added the Italian Sausage.

I need to warn you,  it will make 8 to 11 loaves of meatloaf. Yes, you did read that correctly. It depends on how big you make each loaf. When I made this I made eleven 1-1/4 lb loaves. Put them in the freezer and take them out when you want an easy meal. My girls love this dinner!

Meatloaf

6 lbs of ground beef

4 lbs Sicilian Sweet Italian Sausage (take out of casing)

Put all the meat in a very large bowl.

1 loaf cheap white bread

3 cubes (1 tbsp) beef bouillon

Mix the bouillon with 1 quart hot water in a separate bowl. Tear up the bread and mush up in the bouillon water till very mushy. Put aside.

Add to ground beef mixture:

8 eggs (beaten)

12 oz French Fried Onion Rings

1-1/2 cup or so grated Parmesan cheese

about 1 cup chopped parsley

Add the bread/bouillon mixture and combine everything really good with your hands. Make sure all is mixed thoroughly.

Take out whatever you want for tonight's dinner and freeze the rest. I divide it up into 2 pound packages in zip lock bags.

I freeform the meatloaf on a tray in a roasting pan so the fat drips to the bottom instead of soaking into the meat.

Bake 2 pounds at 350˚ F for about 1 hour, 15 minutes.

If you put some potatoes in the oven to bake at the same time, all you have to do is make a salad or vegetable and dinner is done.

Sliders/Mini Burgers

For a long time the only way I could get my older daughter (CK) to eat a hamburger was at McDonald's. I couldn't even get my younger daughter (O) to try any hamburger - McDonald's or otherwise. Something about the ground meat. Then both girls had Papa's Whimpies last winter in Lake Tahoe. They loved them. I even made them at home.

Over the Easter break the girls had some Sliders. O could not eat them fast enough. I was amazed. CK also loved them. Just make food mini and the kids love it. Too funny.

I started to make them at home. I would just cut a regular burger into quarters. The girls still loved them, but I wanted mini buns. I just couldn't find any....until now.

I pulled a package of Hawaiian Rolls out of the freezer. They were the perfect size. They were sweet, but they worked.

At the store today, I bought some Hawaiian Savory Rolls. Perfect! I can't wait to make them this week for dinner. (This image is from Hawaiian Rolls website)

They are so easy to make and so fast. They only takes a few minutes on each side. We cooked them on the griddle pan right on the stove. It worked out perfect. We toasted the mini buns. Topped with our favorite burger toppings. Tatter Tots or French Fries and a veggie - You're set.

Worth Re-Posting

Michael Chiarello's Chicken Bolognese. It's our family favorite - by far! I posted the link to this recipe in 2005, but thought I would re-post it. This time with an image. I've been wanting to add images, but get caught up in making and eating the dinner and forget to take a picture.

Like I said the first time I posted this recipe. It's not a hard dish to make, but it does take time and you need to be at the stove pretty much the entire time. Which can be hard with children who don't let you cook dinner.

My suggestion is to make it on a weekend and get your husband to be your sous chef (to prep everything and your mis en place all set). That takes about 20 to 30 minutes (with no interruptions). Once your husband tastes this pasta dish he'll be happy to be your sous chef anytime you want to make it again. My husband jumps at the chance to get all my mis en place set if I tell him I'm making Chicken Bolognese. (Although he also likes doing it.)

Once your mis en place is set it will take 45 minutes to make the Chicken Bolognese sauce. I've timed it. I've got it down.

All four of us love this pasta dish! The girls even have seconds and thirds. It's so good. It's hard to stop eating it. It's even better the next day!

Tips:

Substitute the ground chicken for ground beef and white wine for red. Now you've got Beef Bolognese. Also good.

I have found packaged ground chicken in the meat department with the other chicken. If your grocery store doesn't have it and you don't have a meat grinder (attachment for Kitchen Aid Mixer), just ask the butcher in your meat department. They should grind some for you.

Bean and Cheese Enchiladas

Here is a great 2 serving meal from my cousin and fellow BMCC member.

Bean and Cheese Enchiladas

INGREDIENTS:

2 large corn tortillas (like Mission Super Size)

1 slice fat-free cheddar cheese, cut in half

2/3 cup enchilada sauce

1/3 cup fat-free refried beans

1/4 cup shredded fat-free cheddar cheese

1/4 cup chopped onions

1 tbsp. taco sauce

1/2 tsp. taco seasoning mix, dry

Optional toppings: fat-free sour cream, chopped scallions

 

DIRECTIONS:

Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!

MAKES 2 SERVINGS

Serving Size: 1 enchilada (half of recipe) • Calories: 187  • Fat: 2g  • Sodium: 976mg Carbs: 29g  • Fiber: 4g  • Sugars: 5g  • Protein: 12g  • POINTS® value 3*

 

Broccoli Soup

Here is a very great sounding recipe from my cousin and fellow BMCC member. I think it would be good on a cold winter's day.

Okay after watching an episode of kitchen nightmares in which Chef Ramsey is trying to teach someone how to make proper broccoli soup I decided to give it a try...and the whole family loves it.

 

I take two bunches of organic broccoli

3 or 4 stalks of celery (organic always if you can find it)

one onion

 

Chop it all up...wash and boil in enough water to cover until soft.

Drain but make sure to save the liquid.

Puree veggies in a food processor or blender adding back some of the liquid to get a good soup consistency.

Season to taste with salt and garnish with a bit of shredded cheese on top.

We also like oyster crackers with it too....yum!

 

Easy Beef Stroganoff

Another great recipe from one of our members. Enjoy

Easy Beef Stroganoff

1 lb. hamburger

1 medium onion diced

1 clove garlic minced

1- 10-1/2 oz. can Cream of Mushroom Soup

1/2 Cup Sour cream

2 Tblsp. Catsup

2 tsp. Worcestershire sauce

Noodles - Cooked in salted boiling water

 

Saute onions in a little olive oil till they are soft. Add meat and

garlic and cook till meat is done. Combine remaining ingredients

except sourcream and noodles and add to meat.  Heat through. Then mix

in sourcream and heat but do not boil.

 

Serve over noodles. I mix the noodles and the meat mixture all

together in the pot.

Polpette with Mozzarella and Tomato

...or Italian meat patties. This is something my grandmother would make when my mom was a little girl. I haven't made it in a while. It's very good.

The recipe is from The Italian Kitchen by Gabriella Mariotti.

Polpette with Mozzarella and Tomato

serves 6

1/2 slice white bread, crust removed

3 tablespoons milk

1-1/2 pounds ground beef

1 egg, beaten

2/3 cup dried break crumbs

vegetable oil, for frying

2 beefsteak or other tomatoes, sliced

1 tablespoon chopped fresh oregano

8 ounces mozzarella cheese, cut into 6 slices

6 canned anchovy fillets, drained and cut in half lengthwise (you could leave this out. we love it)

salt and ground black pepper

Preheat the oven to 400˚F. Put the bread and milk into a small saucepan and heat very gently until the bread absorbs all the milk. Transfer the bread to a bowl, mash it to a pulp and let cool.

Put the ground beef in a bowl with the bread mixture, the egg and seasoning. Mix well, then shape the mixture into six patties. Sprinkle the bread crumbs onto a plate and dredge the patties, coating them thoroughly.

Heat above 1/4 inch oil in a large frying pan. Add the patties and fry for 2 minutes on each side, until brown. Transfer to a greased ovenproof dish, in a single layer.

Lay a slice of tomato on top of each patty, sprinkle with oregano and season with salt and pepper. Place a mozzarella slice on top of each. Arrange two strips of anchovy, placed in a cross, on top of each slice of cheese.

Bake for 10-15 minutes, until the cheese has melted and the patties are cooked through. Serve hot, straight from the dish.

Pork Loin in the Crock Pot

Here is another recipe from the BMCC email archives. As winter approaches I know many of you like to use the crock pot. I've heard rave reviews about his recipe.

Pork Loin or Short Ribs in the Crock Pot

Just put pork loin or short ribs (no bones and very little fat) I use the leanest cuts available. I've done this dish with chicken too and it is just as good.

Add:

1 can of condensed golden mushroom soup

2 - 3 cubed peeled potatoes (you can use sweet, regular, or both)

1/2 chopped onion

baby carrots

3/4 cup water

Put all of this in a crock pot (potatoes on bottom) on low for 6-8 hours. The meat will fall apart when done. I usually serve this with green beans or peas.

If you want to make this on the stove top,  which is good too, brown the meat and onions first  and then add the rest of the ingredients and simmer for 45 minutes to 1 hour.

NOTE from another BMCC member on this recipe: Check your crock pot settings. Mine has only low and high. A dish like this = LOW 10-12 hours, HIGH 5-6 hours.

Kauai Chicken

I have two friends who have started "Functional and Fabulous Recipe Friday." I thought I would join in and take this opportunity to add all those recipes from the BMCC emails to the blog. There are so many fabulous recipes the group has shared over the years. I really want them on the blog.

Here is one of the first recipes one of our members shared way back at the beginning in 2003. I've had this dish at her house. It's wonderful. 

Kauai Chicken

An Easy Standby

8 chicken thighs

Sauce:

1/4 cup EACH white and brown sugar

1/3 cup soy sauce

2 Tablespoons Hoisin Sauce

1 minced garlic clove.

Coat thighs in shallow pan with half of sauce mixture, bake uncovered for 25 minutes at 400˚. Turn chicken, and remaining sauce, bake another 15 minutes.

Meat and Potato Casserole

Here is a recipe one of our members (SCJ) has shared. SCJ recently joined an organic co-op (in Florida) so she ends up with a bunch of food and not much creativity. In desperation SCJ called a friend, a foodie to the core. SCJ's friend gave her an easy recipe she made that very night.

Meat and Potato Casserole

1 large Yam (peeled and sliced in 1/2 inch wheels), you can substitute sweet potatoes or carrots

2 medium Potatoes (peeled and sliced in 1/2 inch wheels)

Pile these into a baking dish, drizzle with a generous amount of olive oil, lightly salt and pepper

Bake at 400˚F for 30 minutes or until tender

While roasting the yams and potatoes, cook up a meat of your choice. I had ground turkey which I browned, drained, and set aside.

Once potatoes are tender, pull them out of oven (leave oven on), cover them with meat, pour 1 cup chicken broth over the casserole, cover with 1/2 cup cheddar cheese. Optional: add 1/2 tsp. Paprika or Chili Powder.

Bake for an additional 20 minutes.

Serve with a green veggie for a balanced meal.

Thanks SCJ for this yummy sounding recipe. I can't wait to try it.

TorteMeyerllini Salad

This is a recipe from one of our members. I can't wait to try it. I love pasta salad and this sounds fabulous. Especially, like she says, on a hot summer night. I think I may need to try it in at the lake too! Sounds perfect.

***************

I have made this for years for work potlucks and family functions and I get asked time and again for the recipe - it's hilariously easy and this is really good with some fresh bread on hot summer nights when you don't feel like cooking!

TorteMeyerllini Salad
 
Cook a family size cheese tortellini package (such as Buitoni or
Safeway Select brand) according to package instructions.
 
In a large bowl, combine the following with the cooked tortellini:
 

• Slightly less than half a pint of halved cherry or grape tomatoes
  
• 1 small can sliced black olives (drained)
  
• 1 can quartered artichoke hearts (NOT the kind in marinade)
  
• About 1/2 cup or more of cubed mozzarella cheese (fresh mozz if consuming salad within a few hrs of making it, otherwise it falls apart once the dressing soaks in)
  
• About a cup of steamed and cooled broccoli (steaming in those new Ziplok steamer microwave bags is awesome and a huge time saver)
• Girard's Olde World Italian dressing (to taste - usually about 1/2+ bottle)
  

 
I put everything in a large tupperware bowl with a lid, and then give it a good shake. Refrigerate until ready to use. May need to add more dressing if it has been sitting for a bit. The addition of shredded roasted chicken would be good, or diced/cubed salami.
 
Enjoy!!

Easy Enchiladas

Do you have left over chicken? Use it to make chicken enchiladas.

This is my sister’s recipe. Her husband and daughter love them. Enjoy.

Easy Enchiladas

9x13 Backing Dish
Small Soft Taco size tortilla's (both corn and flour are good)
1 can Enchilada sauce (mild Rosaria brand isn't spicy-mild is spicy with all other brands)
1 bag Mexican style pre-shredded cheese
 
Grease pan. Take tortilla shell fill with
pre-cooked chicken (break up into small pieces or
shred), ground beef, steak. Roll up - put in pan until
you fill pan. Open sauce pour over all the
enchiladas (doesn't have to cover perfectly)
Top with cheese. Heat in oven 20 to 25 min at 350˚ pre-heated
oven.

Chinese Coleslaw

Great summer salad. You can easily make this into a meal by adding a Roasted Chicken (skinned and shredded) from the deli.

1 pkg instant ramen soup - oriental flavor
1 Tbsp butter
16 oz bag coleslaw mix or 1 bag broccoli slaw mix
1 bunch green onions
1/2 cup sunflower seeds
1/2 cup slivered almonds

dressing:
1/4 cup each vegetable oil and toasted sesame oil
3 Tbsp each sugar and balsamic vinegar
seasoning pkt from ramen soup

Break apart noodles from soup pkg - be careful not to grind them with hands. In small frying pan, melt butter - add noodles and cook, stirring until browned. Remove-set aside. Add sunflower seeds and almonds to pan. Cook stirring until lightly browned. Set aside. Add green onions to pan. Cook until limp.

Combine all dressing ingredients and stir (or shake). In a serving bowl combine all salad ingredients. Add dressing just before serving and toss.