Posts from the ‘Qickies’ Category

Shrimp Tortellini Skillet

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2  12 ounce packages of precooked shrimp (thawed)

1  14 ounce bag of tortellini (thawed)

1 1/2 cups cooked broccoli (or thawed from frozen)

1 4 ounce can of mushroom pieces

2 – 2 1/2 marinara or spaghetti sauce

salt and pepper

Extra virgin olive oil

3/4 cups shredded mozzarella

Parmesan cheese

~ Set broiler on high.

Cook the tortellini according to package directions and set aside, drain, and set aside.

Toss shrimp, broccoli, mushrooms with a few tablespoons of olive oil, and season with salt and pepper. Place in a large oven safe skillet.

Cook until heated through. Remove from heat.

Toss tortellini with marinara sauce and add to the skillet. Mix all well.

Sprinkle a few tablespoons of Parmesan over the top, followed by the shredded mozzarella.

Place in oven and broil until cheese is bubbly and golden brown.

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Ham and Egg “Muffins”

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Muffin pan
Sliced deli ham
Eggs
Choice of toppings
Spray butter

~Preheat oven to 375.
Spray muffin tin.
Place ham in each muffin cup, as you would a cupcake liner.
Crack egg into ham cup. (Leave whole, or beat before pouring into ham. Your choice.)
Add your toppings. Here, I used shredded cheddar, spinach, and chopped grape tomatoes.
Bake for 10-15 minutes.

Chicken, Pasta, Cheese, and Trees (can also go meatless!)

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1 lb of Penne, Corkscrew Pasta, or medium shells
1 lb of broccoli (fresh or frozen)
3 Tbsp EVOO, divided
2 Tbsp butter, chopped up
3 cloves of garlic, minced (I used dry.)
1 cup of Ricotta cheese
1/2 cup grated Parmesan or Romano
Salt and pepper, to taste
1 lb chicken, chopped bite-sized

~Heat 2 Tbsp EVOO in a skillet, and add chicken. Brown through, then remove from skillet and set aside.
Cook pasta according to package directions.
If you are using fresh broccoli, cook while pasta is cooking. Put broccoli into a pot and just cover with water. Bring to a boil and add 4 pinches of salt. Boil for 5 minutes. Drain.
Drain pasta.
Pour remaining EVOO and butter into the skillet and heat over low. When all the butter is melted, add in garlic. If using fresh, let it cook 5 minutes. If dry, continue on. Stir in broccoli, chicken, and pasta. Add the Ricotta and Parmesan cheeses and stir well to combine. Season with salt and pepper.

Cheeseburger Burritos

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1 lb of hamburger
1 tsp minced onion
Salt and pepper, to taste
1 Tbsp Worcestershire sauce
1 Tbsp ketchup
Shredded cheddar (I used slices) Shredded lettuce
Tomato slices
Mustard Large
tortilla shells

~ Brown hamburger, minced onion, salt and pepper. Drain. Add in ketchup and Worcestershire sauce and mix well. Lay tortilla shell flat. Place cheese in a line up the center. Add a couple scoops of the hamburger mix. Add a little mustard up the center, then lettuce and tomato. Fold bottom and top inward, then roll up from the side. Spray skillet and toast the burritos on each side until golden.

Mashed Potato Taco Pie

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1/4 cup butter
2/3 cup milk
2 1/2 cups instant mashed potato flakes
1 packet taco seasoning
1 lb ground beef
1/2 cup chopped onions
1/2 cup salsa
Shredded cheddar
Shredded lettuce
Chopped tomatoes
Sour cream or Ranch

~Preheat oven to 350°.
Melt butter in medium sauce pan. Add milk and 2 Tbsp of Taco Seasoning. Heat to boiling and remove from heat. Mix in potato flakes.
Press potato mixture into the bottom of a pie dish and up the sides like a crust.
Bake 7-10 minutes.
While potato crust is baking, brown hamburger along with onions. Drain and return to pan. Mix in remaining taco seasoning and salsa. Heat through.
Pour meat mixture into the potato crust and even out.
Bake 15 minutes. Let stand 5 minutes.
Top with shredded cheddar, lettuce, tomato and any taco toppings of your choice.
Drizzle with Ranch or a dollop of sour cream.

Parmesan Turkey (chicken) Noodle Casserole

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8 oz egg noodles
2/3 cup plain bread crumbs
3/4 cup Parmesan cheese
6 Tbsp melted butter, divided
1 1/8 tsp salt
1 1/4 cup mushrooms
1 cup chopped onion
3/4 lb cooked turkey, or chicken
1 cup frozen peas
28 oz chicken broth
6 Tbsp flour
2 tsp lemon juice
1/2 tsp Thyme

~ Preheat oven to 425°.
Cook noodles according to package, drain and set aside.
In a bowl, mix bread crumbs, 1/4 cup Parmesan, 3 Tbsp melted butter, and 1/8 tsp salt. Set aside.
In a medium saucepan, combine 1 Tbsp butter, mushrooms, onion, and 1 tsp salt. Cover and cook over medium high heat for 3 minutes. Cover and cook, stirring occasionally, 3 more minutes. Move to a bowl and mix with turkey and peas. Set aside. 
For sauce, whisk broth, 2 Tbsp butter and flour in the saucepan and bring to a boil. Reduce heat and simmer, whisking constantly until thickened, 4-5 minutes. Remove from heat, stir in 1/2 cup Parmesan, lemon juice and Thyme. Season with salt and pepper.
In a 13×9 baking dish, mix the noodles, turkey mix, and sauce. Cover with bread crumb mixture.
Bake 13-15 minutes.

Taco Pie

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1 lb of ground beef
1 packet taco seasoning
Water according to seasoning packet
1 can of corn, drained
1 can of black beans, drained and rinsed
1/2 cup Salsa Con Queso
1 1/2 – 2 cups. Shredded Mexican Cheese Blend
3, 8 inch tortillas

~Preheat oven to 350°.
Brown hamburger, drain and return to pan. Add black beans, corn, taco seasoning and water.  Heat and simmer according to packet directions.
Remove from heat, stir in Salsa Con Queso until well blended.
Spray 8 inch round baking dish. Place one tortilla in the bottom of the baking dish. Place 1/3 of the taco mix on the shell and spread out. Then place 1/3 of the Mexican Cheese on top. Layer another tortilla, then 1/3 of the taco mix, then 1/3 of the cheese. Repeat one more time.
Bake 15-20 minutes.

Optional: your choice of toppings, such as ranch, shredded lettuce, diced tomatoes…