Tilapia, rice, and broccoli dinner

This might easily be the tastiest, easiest, and most "elegant" dinner I've made yet!  I am pretty proud :-)

We bought some frozen tilapia that I wanted to use up so I got creative, using a recipe on the bag...modified.  In a small bowl, I mixed a chopped roma tomato, chopped green pepper, dried onion flakes, garlic salt, black pepper, and olive oil. This was all eye-balled.  The recipe also called for cilantro and lime juice but I didn't have those. Would have been a nice touch but didn't need them.  At least a bit of lemon might have added some nice flavor.

On a sheet pan, I made a little shallow bowl with aluminum foil, put the tilapia down, then spread the mixture on top. I closed the bowl and baked them for 20 minutes at 350 degrees. 

While the fish was cooking, I made some white rice (I always just make the quick rice with a bit of butter and salt) and steamed fresh broccoli.  For the broccoli, I shredded cheddar cheese when it was nice and hot from the microwave and let it melt.  We use white cheddar seasoning for popcorn so I sprinkled that, salt, and pepper and shook it to mix. 

Side note: one of the handiest gadgets I have from Pampered Chef is the large micro-cooker, which is how I steamed, drained and mixed the broccoli!

This all came together in less than a half hour and even my 6 year-old ate it all!

Turkey & Cranberry Roll

Need something unique to use up the Thanksgiving leftovers?  This is one of a collection of fun "filling" recipes by Pampered Chef.  They give a few different ways to create a "shape" using crescent roll dough and you pick the filling.  We used this one for my first host party and have made it a few times since.

2 cups chopped cooked turkey (I cut up leftover pieces with the kitchen shears)
1 1/4 cups (5 ounces) shredded Swiss cheese (I didn't have any Swiss this time so I just used mozzarella)
1/2 cup sliced celery
1/2 cup sweetened dried cranberries (I used good ol' canned whole cranberries I had for leftovers)
3 tablespoons snipped fresh parsley (fresh? ha! 1 tablespoon of dried parsley works fine)
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard (I only had brown spicy mustard...good enough.  And I used a little more than 1 tablespoon)
1/2 teaspoon coarsley ground black pepper (I just used my pepper grinder shaker thing until I thought it was enough)
1 egg white, lightly beaten

Preheat oven to 375.

Combine all ingredients (only 1 cup of the cheese) except for the egg and mix well.

Time to make the shape!  I used the wreath shape; here are some online instructions.  And here are some pictures of the book (All the Best).

Mine never looks that great but who cares, it all tastes the same in the end!

Once the shape is constructed, brush the egg white over the dough and sprinkle the rest of the cheese.

Bake for 20-25 minutes until golden brown.

Enchilada Casserole

I found this recipe through a forum but not on Pampered Chef, although it is a recipe apparantly found in the 29 Minutes to Dinner cookbook.  Really easy and quick meal!

1 lb lean ground beef (the leaner the better since you don't drain off the fat!)
1 tbsp Southwestern Seasoning Mix (or taco seasoning)
1/4 tsp salt (add amount to preference, I eye-balled it)
1-10 oz can enchilada sauce
1/4 cup water
1/2 cup medium thick and chunky salsa
12 yellow corn tortillas
1/4 cup snipped fresh cilantro, divided
1 cup shredded Colby & Monterey Jack cheese blend, divided
sour cream and lime wedges (optional)

Combine beef, seasoning mix, and salt in 10" skillet; cook over medium-high heat 8-10 minutes or until beef is no longer pink.  Add enchilada sauce, water, and salsa; bring to a simmer and remove from heat.

As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces (easiest using a pizza cutter!).  Snip cilantro using Kitchen Shears. 

Arrange half of the tortillas evenly over bottom of the Deep Covered Baker; top with half of the beef mixture, half of the cheese, and sprinkle 2 tbsp of the cilantro over cheese.  Repeat with the tortillas, beef and cheese.

Microwave on high 3-5 minutes or until cheese is melted.  Garnish with remaining cilantro. 

Serve with sour cream and lime wedges if desired.

Grilled Chicken Penne al Fresco

MSuper easy and fairly inexpensive! Another Pampered Chef one.

4 garlic cloves, peeled
2 cups grape or cherry tomatoes (I used grape)
3 cups uncooked mezze penne pasta (I used plain penne)
3 cups chicken broth
3/4 cup dry white wine (I used chardonnay)
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed - I used from the can)
2 cups diced grilled chicken breasts (easiest to grill before starting)

Spray Deep Covered Baker with olive oil using Kitchen Spritzer (I used can spray canola oil the first time I made this and spread coconut oil the second). Slice garlic into baker using Garlic Slicer (I smashed gloves with knife and cut into small pieces). Add tomatoes.

Cover; microwave on high 4-5 minutes or until tomatoes begin to burst (mine burst pretty quick so I just let it go the full 5 minutes), stirring after 2 minutes.

Crush tomatoes using Mix 'n Chop (if you don't have this, its a great tool!). Add pasta, broth, wine, salt, and black pepper.

Return baker to microwave; cover and microwave on high 16-18 minutes or until pasta is tender, stirring after 10 minutes.

Meanwhile, coarsely chop basil with Chef's Knife. Reserve 2 tablespoons for garnish. Grate cheese using Rotary Grater.

Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese, and chicken to baker; mix well.

Garnish with reserved basil, additional Parmesan cheese and black pepper, if desired.

** I made the mistake of using dried basil leaves, estimating the amount but I used WAY to much! I just used what I had left, which was probably about 1/4 cup, but if I were to use dried again I'd probably just sprinkle some on until it looked good! Next time I make this, I will just get fresh basil leaves.

Other notes:
If you don't want to use wine, 3/4 cup chicken broth can be substituted.

Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.

**update 10/5/14: this time I used cooking wine and fresh basil, great flavor!  I chopped the basil up in a kitchenaid chopper, pretty easy.  Again, too much basil for my taste so I just sprinkled it in until it looked good instead of measuring.  I'm not sure how much garlic I used the first time but today I only used 2 cloves and it was great. Three might have worked but I think 4 would have been too much.  I also used a full box of penne (more than 3 cups) and it was fine.

Cheesy Chicken Tortellini Bake

This is another Pampered Chef recipe from "Stoneware Inspirations" cookbook.  I was drawn to this because there was only a few items I didn't have already and it was pretty basic.  It was really easy and there has been lots of left-overs!  So good, definitely making it again!

Pasta mixture:
1/2 cup chopped onion
1 teaspoon olive oil
1 garlic clove, pressed
16 oz white Alfredo pasta sauce
2-9oz packages refrigerated cheese-filled regular or spinach tortellini
  * I found a 20 oz package of mixed tortellini that was awesome.  I almost just bought frozen but decided     against it and I think I'm glad I did.  If anyone tries this with frozen (its much cheaper), let me know how it comes out.
1-1/2 cups cubed cooked chicken
  * I cooked frozen chicken tenders on the stove and cut them with kitchen shears.
1 cup milk
1 cup water
1 cup frozen peas
1/4 teaspoon ground black pepper (eyeball measurement)
2 tablespoons snipped fresh basil leaves OR 1 teaspoon dried basil leaves (I'll let you guess which one I used!)

Crumb topping:
1/4 cup grated fresh Parmesan cheese
   * I didn't have enough left for a full 1/4 cup but couldn't tell the difference
2 tablespoons butter or margarine, melted
   * I used 2 tblspns butter before it was melted...whoops.  It was fine.
1 cup fresh bread crumbs (I used the store brand in a can.)
   * this made more topping than I felt was needed, I recommend 3/4 cup bread crumbs.

Preheat oven to 400 degrees

For pasta mixture, heat oil over medium-high heat; add onion and garlic.  Cook and stir 2-3 minutes or until onion is tender.  Stir in pasta sauce, tortellini, chicken, milk, water, peas, and black pepper (I put all of this in a bowl so I could just add it all in at once, worked nicely).  Heat until mixture just comes to a boil; remove from heat.  Stir basil into pasta mixture.

Meanwhile, for crumb topping, stir together bread crumbs, cheese, and melted butter; mix well.

Spoon past mixture into square baker (I used the deep covered baker without the cover); sprinkle with crumb topping (I didn't use all of it as it ended up being a lot!).

Bake 15-20 minutes or until edges are bubbly and topping is golden brown.

Lasagna Roll-ups

This is a Pampered Chef recipe and are actually called Pasta Roll-ups. I can't begin to tell you how delicious these are!  My husband said I could make these any time, any day...he had never given me so many compliments!  I think what makes these so wonderful is the blend of cheese.  I found this in the "Stoneware Inspirations" cookbook.

I give links of the PC tools here so that you can see what they look like; if you don't have those things, use whatever you have that is comparable! 

9 uncooked lasagna noodles
5 cups prepared Heart Meat Sauce (I just used our favorite blend of Ragu, Mama's Special Garden)
1 can (8 oz) tomato sauce
1 tblspn Pantry Italian Seasoning Mix (I used good ol' italian seasoning, store brand)
1/3 cup grated fresh Parmesan cheese (I used from a can, store brand...see a pattern here?)
2 tblspn snipped fresh parsley (I used 1 tblspn dried parsley, you guessed it, store brand)
15 oz part-skim ricotta cheese (not sure I paid attention to the part-skim note but used organic brand since it was on sale)
1 egg yolk (feel the need to advertise the egg seperator here)
1/4 teaspoon salt (eyeballed this)
1/8 teaspoon black pepper (another eyeball measurement)
dash nutmeg
Additional parmesan cheese and parsley (optional) (opted out of this)

Preheat oven to 350

Cook noodles in 8-qt stockpot according to package directions; drain.  Notes: I accidently cooked 2 extra noodles and had enough cheese filling to use them!.  After draining, I laid them out on a pastry mat, which worked really well so that the noodles didn't become too dry while I was getting everything else together.

Meanwhile, combine meat sauce, tomato sauce and seasoning mix in saucepan.  Bring to a boil; reduce heat to medium-low and simmer 10-minutes. (Basically folks...heat up the sauce)

Combine Parmesan cheese, parsley, ricotta cheese, egg yolk, salt, pepper, and nutmeg in Classic Batter Bowl (this is 2 quarts or 8 cups); mix well until blended.

Using large scoop (this is a basically a cookie scoop holding about 3 tablespoons.  I used the medium scoop and overflowed scoop), place 1 scoop cheese mixture on one end of each lasagna noodle; gently roll up (roll them loosely). 

Spoon 3 cups of the sauce into square baker (I used the large bar pan here since I had extra noodles and just didn't take up the whole pan).  Place roll-ups on top of the sauce, seam side down.  Spoon remaining sauce over roll-ups. Note: I did not measure how much sauce, I just put down enough sauce to have enough left to cover it all.

Cover baker with alumuinum foil.  Bake about 40-45 minutes or until sauce is bubbly.  Remove baker from oven and carefully remove foil.  Sprinkle with additional Parmesan cheese and parsley if desired.  Let stand 10 minutes before serving.