Make It Monday - Chicken Tortellini Soup



Make It Monday - Chicken Tortellini Soup

Ingredients

Chicken pieces with bone in, skinned

(I used 4 thighs, but it could have used a little more chicken)

1 cup carrots, sliced or baby carrots

1 cup sliced celery

Chicken boullion cubes

(about 8 more or less depending on amount of water used)

water

Salt

Pepper

Frozen or refrigerated cheese tortellini

Directions

Put chicken and vegetable in a large stock pot. Fill pot with approx 10 cups of water. Add boullion cubes and salt and pepper to taste. Use approx. 1 cube per every cup of water. Bring to a boil. Cover and simmer for 90 minutes. Remove chicken from broth. Remove chicken from bones, cut up, discard bones and return chicken to pot. Bring soup back to a boil and add tortellini. Cook tortellini according to directions on packaging.

Today's recipe is courtesy of Amber from The Lonely Baker



Make It Monday - Skillet Rotini with Ricotta Balls



Make It Monday - Skillet Rotini with Ricotta Balls

Ingredients

1 lb ground beef

Rotini pasta(or any other similarly sized pasta) about 10 oz

1 jar of pasta sauce

1 cup of ricotta cheese

1/4 cup of Parmesan cheese

1/2 cup shredded mozzarella cheese

1 cup mozzarella cheese

Directions

 Brown ground beef in a skillet. Sprinkle with salt and garlic powder. While beef is browning bring water to a boil and cook pasta according to directions on box. Once beef is browned, drain fat. Add sauce and 1/2 cup mozzarella cheese. Simmer. Mix together ricotta cheese, 1/4 cup Parmesan cheese and 1/2 cup mozzarella cheese, set aside. Once pasta is done, drain and add to sauce. Mix together. Add ricotta mixture to top of sauce and pasta(heaping tablespoons). Cover and simmer till ricotta mixture is heated through.

 

Today's Make It Monday recipe is courtesy of Amber from The Lonely Baker

Make It Monday - Tex Mex Lasagna



Make It Monday - Tex Mex Lasagna

Ingredients

1 pound lean ground beef

1 cup frozen diced onion, red and green bell pepper, and celery

(I chopped 1/2 cup fresh onion, and omitted the peppers and celery)

3 garlic cloves, minced

1 tablespoon chili powder

1 teaspoon salt-free chipotle seasoning blend

(I didn't have this on hand. I sprinkled some garlic powder, onion powder, cumin, salt and pepper)

1 (24-oz.) jar mild salsa

( I used hot salsa. It was HOT, but yummy)

1 (15-oz.) can dark red kidney beans, drained

(I used a can of seasoned black beans)

1 (10-oz.) can enchilada sauce

1 (10-oz.) package frozen whole kernel corn, thawed

(I used 1 can of ranch beans, since I knew my family would rather not have corn in it)

16 (6-inch) fajita-size corn tortillas

(I cut these into 1 inch pieces to make it easier to layer)

4 cups (16 oz.) shredded Mexican four-cheese blend

Toppings: sour cream, chopped tomatoes

Preparation

1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.

2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.

3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.

Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.

Today's Make It Monday Recipe is courtesy of Amber from The Lonely Baker

Amber is a local Spokane Blogger who loves baking and sharing her recipes.

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