I have been trying a few new recipes each week and I thought that I would share the goods ones with everyone. Here are my recommendations for this week:
Easy Tortelli Pesto Soup (really easy, found at
http://www.kraftfoods.com/)
2 cans (14.5 oz. each) chicken broth
1 pkg. (9 oz.) refrigerated three cheese tortellini (I used Buitoni found ususally by the lunchables at Wal-Mart.)
2 roma tomatoes, coarsely chopped
1/3 cup pesto (Buitoni also)
1/3 cup shredded parmesan cheese (I used grated and it tasted great.)
Bring broth to boil in large pan. Add pasta; cook 5-7 minutes adding tomatoes during the last minute. Remove from heat. Add pesto and cheese.
5 servings, 1 cup each
calories 290
fat 15 g
Great served with breadsticks!
Creamy Pesto-Chicken Casserole (easy, found in my Better Crocker Cookbook)
2 cups (6 oz.) uncooked radiatore pasta
1/2 cup roasted red bell peppers, chopped and drained
1/3 cup pesto
1/4 cup fat-free skim milk
1 container (10 oz.) refrigerated reduced-fat Alfredo sauce (I used the Bertolli Garlic Alfredo bottled sauce and loved it.)
2 pkgs. (6 oz. each) refrigerated grilled chicken breast strips, chopped *
1/4 cup shredded parmesan cheese
Heat oven to 350. Spray 8X8X2 inch baking dish with cooking spray.
Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
Cover with foil and bake 35 minutes. Spinkle with cheese.
4 servings, 1 1/2 cup each
calories 510
fat 26 g
*If you don't want to buy the already cooked chicken, you are not alone. While it is easy, it is also pricey. I just used chopped boneless skinless chicken breasts that I cooked in a little olive oil and seasoned with garlic salt, italian seasoning, and pepper. I don't know the amounts, because I just sprinkle as I cook.
I loved both recipes and would definitely make them again. I will tell you right now that pesto is around $5.50 for a container, but if you can make two meals with it and still have some left over it is worth it.
