Mini Tortellini, Sausage and Spinach

I found these little bitty mini pesto filled tortellini at Trader Joe’s. They do not have to be refrigerated since they are not filled with cheese. So, they’ve been hanging out in my pantry waiting to be used. After writing up the spinach tortellini soup recipe, I have been on a tortellini kick! I think I have to stop eating tortellini…

Or not.

This is another super easy, delicious dinner.  Perfect for a weeknight when you are rushing around.

 

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Mini Tortellini, Sausage, and Spinach

Ingredients

  • 1 pound of Italian Sausage, out of the casing
  • 1/2 of an onion, chopped small
  • 3 cloves of garlic, chopped
  • 2(28 oz) cans of crushed tomatoes
  • 2 big handfuls of baby spinach
  • 1 bag of Trader Joe’s pesto filled tortellini or any tortellini you prefer
    • Optional:  1/4 cup of half and half or heavy cream
  • Pecorino Romano cheese

Directions

  1. Bring a medium pot of salted water to a boil.
  2. Cook tortellini per directions on bag. Drain and set aside.
  3. Meanwhile, in a large skillet brown the sausage.
  4. Then add the onion and cook with the sausage until the onion is tender.
  5. Add the garlic and cook for 1 more minute.
  6. Add the crushed tomatoes.
  7. Stir and bring to a simmer.
  8. Cook for about 10 minutes.
  9. Add the spinach and stir until wilted.
  10. If using half and half or cream stir that in now.
  11. Put all the cooked tortellini in the sauce and combine.
  12. Top with grated pecorino romano and ENJOY!


If you enjoyed this recipe, you have to try these…

Spinach Tortellini Soup

Baked Ziti with Sausage

Orecchiette with Sausage, Mushrooms, and Tomatoes

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Colonial Pumpkin Pie

So, what makes a pumpkin pie a colonial pumpkin pie? I have no idea!

I do know that this is an old recipe. Maybe that is what makes it a colonial pumpkin pie… I got this recipe from my mom’s recipe book.

I did make some changes. This recipe called for fresh pumpkin; I used organic canned pumpkin. It also called for a homemade pumpkin pie shell; I used a frozen pre-made pie crust. I do plan on tackling that pie crust and sharing. So stay tuned for that…

I usually make a pumpkin pie per the directions on the back of a can. And I always loved it. So, I wondered how this could be any better…

Oh man. It was on a different level. This colonial pumpkin pie was rich and delicious. You must put this on your menu for Thanksgiving Day. I did happen to whip up some homemade cinnamon whipped cream and spread it all over the top of the pie. That is a must as well!

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Colonial Pumpkin Pie

Ingredients

  • 1 and 1/2 cups of canned pumpkin(I used Trader Joe’s Organic Pumpkin)
  • 1 cup of brown sugar, lightly packed
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ginger
  • 1/8 teaspoon of all spice
  • 2 tablespoons of molasses
  • 3 eggs, lightly beaten
  • 1 cup of evaporated milk

Directions

  1. Pre-heat oven to 350.
  2. In a large bowl mix the pumpkin, brown sugar, salt, cinnamon, ginger, all spice, and molasses together.
  3. Mix the eggs in with the other ingredients.
  4. Slowly pour in the evaporated milk. Whisk until all the ingredients are mixed well.
  5. Pour mixture slowly into your pie crust.  Place on a baking sheet in case any pie mix spills over.
  6. Cover the edges of the pie crust with a pie crust shield or aluminum(Remove after 30 minutes)
  7. Bake for 40-50 minute or until done.
  8. Cool completely and refrigerate until ready to serve.
  9. Spread a thick layer of cinnamon whipped cream over the top and dig in!


Below is a list of my PC recommendations that will help make this baking experience a great one:

Large Bowl

Whisk

Baking Sheet

Pie Crust Shield

Small Spreader

Whipped Cream Maker

If you love this recipe you must try these…

Strawberry Apple Pie🍓🍏🥧

Sweet Cherry 🍒 Pie 🥧

 

Stuffed Bread

This is the meal you bring out when you really need to Feed the Fam.

It’s a hearty meal for big eaters. It’s great to serve as an appetizer for a big crowd or as a casual meal on game day!

Stuffed Bread is budget friendly, filling and simple!

When my kids were both still in diapers I would call my Aunt June for simple family recipes that were affordable. She always had the best recipes and I still use a bunch of them. This is one she suggested and it is still one of my family favorites.

I always make this with a quick crushed tomato sauce.  You can use any sauce of your choice, but this one is super easy and delicious.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Stuffed Bread

Ingredients

  • 1 hearty loaf of Italian bread
  • 2 pounds of lean ground beef
  • 1/4 cup of grated cheese(pecorino romano or parmesian)
  • 1/4 cup of shredded mozzarella
  • 1 onion, sliced thin
  • salt and pepper to taste

Directions

  1. Prepare your crushed tomato sauce or sauce of your choice…
  2. Pre-heat the oven to 400.
  3. Slice the Italian bread in half lengthwise.
  4. Take out the insides to make room for the meat mixture. Place the bread on a large pan.
  5. In a large skillet brown the beef.
  6. Drain the fat. Place in a medium bowl.
  7. Add the grated cheese, season with salt and pepper, and mix.
  8. In the same skillet, saute the onions until they brown and soften.
  9. Fill one side of the bread with as much meat mixture as you can.
  10. Top with the mozzarella and onions.
  11. Drizzle the top with your sauce.
  12. Carefully place the other side of the bread on top and wrap the whole loaf in aluminum foil.
  13. Bake for about 20 minutes or until heated through.
  14. Slice into individual servings and serve with tomato sauce.

Enjoy!

If you like this recipe, you’ll like these…

Mom’s Meatloaf

Mita’s Slow Cooker Chicken

Meat Sauce

Sausage and Peppers

Slow Cooker Blizzard Soup

Pumpkin Muffins

I regularly make Whole Wheat Banana Muffins. They are healthy and delicious. We eat them for breakfast and can easily pack them in the lunchbox for school. But when the season of fall arrives I like to switch them up a bit and make Whole Wheat Pumpkin Muffins. We all love them just as much as the banana muffins and it gives us all the feelings of fall.

PM 3

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Whole Wheat Pumpkin Muffins

Ingredients

  • 1/3 cup of coconut oil
  • 1/2 cup of honey
  • 2 eggs
  • 2 cups of pumpkin
  • 1/4 cup of almond milk(I use almond coconut milk)
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/2 tsp. of salt
  • 1/2 teaspoon of cinnamon(You can definitely use pumpkin pie spice mix instead if you prefer.)
  • 1 tsp. of sugar
  • 1 3/4 cups of white whole wheat flour
  • 1/3 cup of quick oats plus a little more for sprinkling on top.
  • 1 tsp. of cinnamon sugar to sprinkle on top.

Directions

  1. Preheat the oven to 325 degrees. Grease all 12 cups of your muffin tin or use paper liners.
  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well. Mix in the pumpkin and almond milk, followed by the baking soda, vanilla extract, salt, cinnamon and sugar.
  3. Add the flour and oats to the bowl and mix.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats. Then sprinkle with cinnamon sugar. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

If you love these, you’ll also love…

Smoothies

Acai Bowl

Make Ahead

Spinach Tortellini Soup

This was the quickest dinner I’ve ever made! Quick, simple, and so tasty. As you can tell from my previous blogs, I love soup.  I really love soup that my whole family will enjoy.  This is one of those soups. And it actually fills my growing boys because of the tortellini. I served it with a side of garlic bread.

spin tort 1

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Spinach Tortellini Soup

Adapted From:  Food Network Kitchen

Ingredients

  • 8-10 cups of low sodium chicken broth
  • 2 cloves of garlic, minced
  • 20 oz. package of cheese tortellini, fresh not frozen.
  • fresh basil, chopped
  • 1 package of frozen chopped spinach, thawed and squeezed dry
  • salt and pepper
  • 1 can (14.5 oz.) of Italian stewed tomatoes
  • Pecorino Romano Cheese

Directions

  1. In a large pot, bring the chicken broth to a simmer.
  2. Stir in tortellini and simmer gently for 3 minutes.
  3. Stir in spinach, garlic, basil, and tomatoes.
  4. Add salt and pepper to taste.
  5. Return to a simmer and cook 2-3 more minutes.
  6. Top with grated cheese.

Enjoy!

Click here to view some of my other favorite soups!

 

 

 

Shrimp with Red Beans and Rice 🍤

You must put this recipe on rotation during the week. It is delicious, quick and easy!

shrimp rice red beans

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Shrimp with Red Beans and Rice

Ingredients

  • 2 bags of Vigo Red Beans and Rice
  • 2 tablespoons of unsalted butter
  • 1/4 of an onion, chopped
  • 4 cloves of garlic, chopped
  • 1/2 of a jalapeño, seeded and diced
  • 2 bags of shrimp(I use Trader Joe’s Wild Argentinian Red Shrimp), thawed and patted dry.
  • 2 tablespoons of Old Bay Seasoning
  • 1 (14 oz.) can of petite diced tomatoes
  • Salt and pepper to taste
  • 2 tablespoons of parsley, chopped

Directions

  1. Cook the beans and rice per directions on bag.
  2. Meanwhile in a large skillet melt the butter on medium heat.
  3. Add the onion and jalapeño and sauté until tender.
  4. Add the garlic and cook for one more minute.
  5. Add the shrimp and sprinkle with the Old Bay Seasoning, salt and pepper.
  6. Stir and cook until pink(about 8 minutes)
  7. Add the can of tomatoes and stir.
  8. Cook for about 2 more minutes or until shrimp are fully cooked.
  9. Add the parsley, stir and remove from heat.
  10. Serve in individual bowls. Put beans and rice in first, then add the shrimp with some of the sauce from the pan.

Enjoy!

See below for some of my other favorite shrimp recipes…

Shrimp Scampi

Summer Boil

 

Italian Pasta Salad

Let’s face it, I love all pasta.  I love it hot, cold and leftover!

When I think of pasta salad I think of summer. But this Italian Pasta Salad can be served all year long hot as a main dish, cold as a side dish, and packed in the lunchbox the next day for a yummy lunch your kids will love!

pasta salad

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Click here to shop your favorite Pampered Chef Products.

Italian Pasta Salad

Ingredients

  • 1 pound of small elbow pasta(or any type you prefer)
  • 1 packet of Good Seasons Italian Dressing
  • 1 pint of cherry tomatoes, halved
  • 1/4 of a red onion, chopped
  • 1 clove of garlic, chopped
  • 1/4 cup of black olives, halved
  • 1/2 cup of Giardeniera Italian mix, drained
  • 7-10 oz pack of mozzarella balls(the little pearl ones)
  • 1/4 cup of pepperoni or salami, chopped into small pieces
  • big bunch of parsley, chopped
  • salt and pepper to taste

Directions

  1. Boil a pot of salted water.
  2. Cook pasta per directions on box.
  3. Drain and set aside.
  4. Prepare the dressing per directions on box.
  5. Put the pasta in a large bowl.
  6. Add all the ingredients except for the dressing.
  7. Toss together.  Make sure you added enough salt and pepper.  It needs a good amount.
  8. Drizzle with a little bit of dressing and mix again.
  9. Add enough dressing so that everything is coated and tasty.
  10. Before serving you may need to add more dressing to moisten the pasta.

Enjoy!

Listed below are some of my other favorite salads…

No Romaine, No Problem

Shoepeg Corn Salad