Mocha Rubbed Pot Roast
Quick Italian Tortellini Salad
To see this recipe in Spanish click here.
Ingredients
- 1 (9 ounce) package cheese filled tortellini
- 1 1/2 cups fresh mushroom slices
- 1 1/2 cups broccoli florets
- 1 1/2 cup canned artichoke hearts
- 1/2 small red bell pepper sliced
- 4 ounces low fat Italian dressing
- 1/2 tsp ground oregano
- 1/3 cup shredded Parmesan cheese
Servings:
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Instructions
- Cook the tortellini al dente, according to package directions.
- Add broccoli florets and mushrooms before pasta is done (about 1 minute).
- Cook for remaining time until broccoli turns bright green and is crisp tender and the pasta is al dente (chewy to the bite).
- Drain and rinse pasta mixture under cool running water.
- Toss the pasta mixture with the artichoke hearts, red bell peppers, dressing, and oregano.
- Add the Parmesan cheese and toss again lightly.
Recipe Notes
Skillet Pizzas
Skillet Pizzas are the perfect easy lunch, dinner, or even snack for the pickiest people in your life! Whip these up any night of the week for a table full of smiles!
Ingredients
- 6 corn tortillas
- 1 cup unsalted or low sodium tomato/pasta sauce
- 1 cup reduced fat, shredded cheddar cheese
- 1 1/2 cups seasoned, cooked skinless chicken breast or lean ground beef
- 1 1/2 cups chopped romaine lettuce
- 1 1/2 cups diced tomato
- Non stick cooking spray
Servings:
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Instructions
- Coat skillet with non-stick cooking spray and bring to medium-high heat.
- Start by toasting one tortilla in the skillet for 30 seconds and then flip to allow both sides of the tortilla to be lightly toasted.
- Add a thin layer of pasta sauce, cheese, and beef or chicken on top of tortilla.
- Allow to heat throughout.
- Remove from skillet and top with lettuce and tomatoes.
- Slice into 4 wedges and serve immediately.
- Repeat steps above to prepare the remaining 5 pizzas.
Recipe Notes
