Creamy Tortellini

 Frankly this isn't the healthiest meal, but my oh my is it it tasty!  I've discovered that Whole Foods sells gluten free tortellini and it's been a game changer!  The family devours this in no time.  I just add in whatever veggies we have on hand, usually frozen broccoli florets or peas and carrots, sometimes a few bags of frozen mixed veggies.  

• 9oz package of refrigerated 3-cheese tortellini
• 6 slices of bacon, chopped (I'll frequently use turkey bacon)
• 2 TBS butter (More if using turkey bacon)
• 1 TBS garlic, minced
• 1/2 tsp crushed red pepper 
• 3 TBS flour (I use Namaste GF flour)
• 1 cup heavy cream
• 2 cups frozen vegetables of your choice
• 2 cups frozen cooked chicken, diced
• 1/2 cup shredded parmesan cheese
• 2 TBS chives, chopped

1. In a large pot, prepare tortellini according to package directions.  Drain.
2. In a large skillet over medium/high heat cook chopped bacon until crispy.  Remove onto plate and allow fat to drain off.  Remove fat from skillet except for approximately 2 TBS.  
3. Add butter to the skillet with the bacon fat, then add garlic and crushed red pepper. Allow to cook until fragrant, about 1 minute.  Add in flour and stir with a whisk until it becomes a smooth paste.  Break up any lumps.  Pour in heavy cream and whisk until it thickens.  Add in vegetables and chicken and allow to defrost.  When the chicken and vegetables are warmed through, mix in the parmesan cheese and stir until the vegetables are coated with the melted sauce.  Add in the cooked tortellini and bacon.  Stir to combine then top with chopped chives.

Sausage and Potato Skillet

 This is a fast, healthy, and versatile meal that I usually have ingredients on hand for.  Such a mom win!  I alternate which veggies I put in depending on what we have in the pantry.  I of course need to double this for our family.  

• 14oz smoked sausage, sliced ( We love the Chappell Hill smoked garlic sausage)
• 4 potatoes, peeled and diced
• 1 red onion, diced
• 1 red bell pepper (I usually omit due to food allergies)
• 2 cups broccoli florets, frozen ok
• 4 TBS olive oil
• 1 TBS garlic, minced
• 1/4 cup chicken broth
• 1/4 cup parmesan cheese, if desired
• salt and pepper to taste

1. In a large pan, heat oil.  Add in sausage and potatoes, season with salt and pepper.  Cook until potatoes are soft.
2. Add in garlic and saute until fragrant, about 1 minute.  Add in remaining vegetables and cook until softened.  Add additional oil if needed.  Add chicken broth to deglaze the pan.  Once cooked, top with parmesan cheese if desired.

IP Fagioli

 We love a delicious, hearty soup year round.  Despite it being mid-summer, we enjoy this particular soup regularly.  We have to double the recipe for our family of 9 these days.  😅  I've made this with beef, sausage, venison - all are hits with the family.

• 1 lb ground beef
• 1 cup chopped onion
• 3-4 carrots, chopped
• 2 celery, chopped
• 3 potatoes, peeled and chopped (could add pasta at the end instead)
• 14oz can diced tomatoes with juice
• 14oz can kidney beans, rinsed and drained
• 14oz can white beans, rinsed and drained
• 4 cups beef broth (I don't double this when I double the recipe)
• 24oz jar spaghetti sauce
• 1 1/2 tsp Italian seasoning
• 3/4 tsp hot pepper sauce (we unfortunately have to omit due to food allergies)
• 1/2 tsp salt
• 1/2 tsp ground black pepper

1. Turn Instant Pot onto sauté setting.  Brown and crumble ground beef, then drain.  
2. Add in remaining ingredients.  Stir to combine.  Put the lid on, and turn the vent to ensure it is closed.  Push "Manual" and set it for 20 minutes.  This will take about an hour total to come to pressure and cook.  When it is done cooking, quick release the pressure.  

Breakfast Casserole

 I love the versatility of this recipe.  I bassically can throw in whatever we have on hand, and the kids love it.  Sometimes I also add a coffee cake with a bunch of fruit as a side.  Yum.

• 20 oz shredded hash browns (frozen or thawed)
• 1 lb sausage, cooked, crumbled, and drained
• 1/4 cup onion, finely diced
• 1 cup mushrooms, diced
• 6 strips bacon
• handful of spinach
• 12 eggs
• 1 can evaporated milk (12 oz or 1 1/3 cup)
• 1/2 tsp italian seasoning
• salt and pepper to taste
• 2 cups cheddar cheese, shredded

1. Preheat the oven to 350.  Lightly spray a 9x13 baking dish
2. Brown sausage and bacon.  Add in mushrooms at the end of cooking the meat.  Drain fat.
3. Whisk together the eggs, milk, and spices.  Add in 1 1/2 cups of cheese, cooked meat, mushrooms, and spinach.  
4. Place remaining ingredients in the 9x13 baking dish.  Pour egg mixture over and top with the last 1/2 cup of cheese.  
5. Cover and refrigerate overnight.  (optional)
6. Bake for 65-75 mins, or until cooked through.  

*If refrigerated overnight, remove from fridge about 30 minutes prior to baking.  Casserole may require an additional 10-15 mins baking time.