Thursday, August 23, 2007

Tortellini Toss Salad

  • 6oz (1 1/4 C) frozen uncooked tortellini
  • 6 cherry tomatoes, halved
  • 1/4 C sliced green onions
  • 1 (6oz) jar marinated artichoke hearts, drained cut up
  • 1/4 C purchased creamy Italian dressing

1. Cook tortellini as directed on package. Drain; rinse with cold water until cool.
2. Meanwhile, in medium bowl, combine tomatoes, onions and artichoke hearts. Add cooked tortellini and dressing; toss gently to coat. Serve immediately.

Nutritional Information: Calories 430; Total Fat 20g; Saturated Fat 5g; Cholesterol 25mg; Sodium 630mg; Total Carbohydrate 47g; Dietary Fiber 5g; Sugars 9g; Protein 15g

Wednesday, August 22, 2007

Robyn's Taco Cups

  • 1/2 pound ground turkey (originally ground beef)
  • 1 C taco sauce, divided
  • 3 Tbsp cornmeal
  • 2 biscuits from Pillsbury Grands! frozen biscuits
  • 1/2 C shredded cheddar cheese
1. Heat oven to 400°F. Spray individual ovenproof casserole cups with non-stick cooking spray.
2. In large skillet, cook ground turkey over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in 1/3 C taco sauce and set aside, covering to keep warm.
3. Spoon cornmeal into each casserole cup. Place 1 biscuit into each cup; firmly press in bottom and up sides.
4. Divide meat mixture evenly into dough-lined cups. Top each with cheese.
5. Arrange cups on baking sheet. Bake at 400°F for 12-14 minutes or until biscuit is golden. Let cool 3 minutes. Carefully remove from casserole cups.
6. While baking, heat remaining taco sauce in small saucepan. Serve sauce with individual taco cups.

Robyn's notes: I wrote this recipe when I was 19, so it's not the most sophisticated, but it's still good

Tuesday, August 21, 2007

Spaghetti and Spicy Rice Balls

  • 1 pkg (8oz) uncooked spaghetti
  • 1 C cooked white rice
  • 1/4 C quick cooking oats
  • 1/2 medium onion, chopped (1/4 C)
  • 2 Tbsp unseasoned dry bread crumbs
  • 2 Tbsp milk
  • 1/2 tsp dried basil leaves
  • 1/4 tsp dried oregano leaves
  • dash cayenne pepper
  • 1 egg yolk, beaten
  • 1/4 C wheat germ
  • 1/2 Tbsp vegetable oil
  • 1 C tomato pasta sauce
  • finely shredded parmesan cheese, if desired
1. Cook and drain spaghetti as directed on package.
2. Meanwhile, in medium bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper, and egg. Shape mixture into 10 balls; roll in wheat germ to coat.
3. In 10-inch skillet, heat oil over medium heat. Add rice balls; cook about 10 minutes, turning occasionally, until light golden brown.
4. Heat pasta sauce until hot. Serve sauce and rice balls over spaghetti; sprinkle with parmesan cheese if desired.

Yield: 3 servings

Robyn's notes: this dish was ok, but not exciting for either of us. For me, it just wasn't worth the trouble that it took to make. When a recipe calls for "unseasoned dry bread crumbs", I often end up using "Italian bread crumbs" because I always have them in the house, and it rarely makes even the slightest difference.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes