Homeade tomato basil tortellini soup with grilled cheese

This was a perfect weekday comfort food meal. Who doesn't love any reason to have grilled cheese, ok maybe that's me.

1 diced yellow onion
2 Tbsp olive oil
5 cloves garlic, minced
1 (28 oz) cans whole Roma tomatoes
1 small can tomato paste
1 (32 oz) carton chicken broth
1/3 cup chopped basil
2 bay leaves
1 Tbsp granulated sugar
Salt and freshly ground black pepper, to taste
16 oz refrigerated three cheese tortellini
3/4 cup heavy cream
Parmesan, shaved for serving

In a large stockpot add the oil and saute garlic and onion on medium until soft. About 5 min.

Add in the seasonings, basil, tomatoes, paste, and chicken broth. Simmer covered on med/low for 20 min.

Remove the bay leaves and we either place in blender (careful hot steam) or use an immersion blender which I used. Blend until smooth.

Add in cream and bring to low boil, add tortellini and cover. Cook about 10 min stirring occasionally until tortellini cooked through.

Serve topped with parmesan and on the side of a yummy grilled cheese.

Breakfast Casserole

I have remade this dish several times its so fantastic and everyone in the house seems to enjoy.

1 2 lb bag tater tots
2.5 cups shredded cheddar
Dried parsley 2 tbsp
4 large eggs
2 cups milk
5 slices of bacon cooked and crumbled
1 lb regular sausage
1/2 tsp onion powder
Salt and pepper

Preheat oven to 350

In a skillet cook the sausage through, breaking it in to crumbles as its cooked.

While sausage is cooking in a bowl wish together the eggs, onion powder, milk, salt, and pepper.

Add sausage to the bottom of a 9x13 casserole dish. Top with 2 cups of cheese, then poor in the egg mixture.

Top with tater tots and bake 35 min.

Add remaining 1/2 cup cheese and bacon, bake for another 5-10 min until tots look golden colored. Garnish with parsley.

I serve this with sour cream as a meal of its own or to go with mini pancake muffins as a breakfast for dinner party.

Follow me on pinterest to see several recipes I've tried and ones I plan to try. @deesnider

French onion pasta casserole

This recipe is for one of those nights where you don't have time to babysit the stovetop. So, who doesn't love French onion dip, we'll try it as a pasta so yummy. Here's the recipe!

1 rotisserie chicken shredded (I used just the breast meat as my preference but you could add the dark too)

1 lb egg noodles cooked

2 cups shredded cheddar

1 16 oz French onion dip

French fried onion crumbled for the topping

2 cans cream of chicken soup  (I used 98% fat free version)

Preheat oven 350

Mix in a large bowl the dip, soup, and cheese. Add in cooked noodles and mix to combine. Spoon in to a 13 X 9 casserole dish that has been sprayed with non stick.

Too with crumbled fried onions, bake 25-30 minutes until the bubbly.

I served with a French bread cut length wise and coated with olive oil and minced garlic; baked at 400 degrees for 10 min.

Plate and serve.

This is a super rich dish I would recommend some salad or green veggie as a side to cut it down but so tasty.

Chicken skillet lasagna

So this was an idea I got from watching # food network and I love getting ideas I can make quickly for a weeknight dinner.

Picture coming soon as issue with my blogger app.

16 oz bow tie pasta
3 chicken breasts cut in to bite size pieces
1 jar marinara (I used one that was tomato basil)
1/2 onion diced
3 cloves garlic minced
3/4 cup ricotta
Shredded parmesan 1/2 cup
Italian seasoning
Olive oil
Salt and pepper

Start with seasoning your chicken with Italian seasoning. I just eyeballed it about 1.5 tbsp and added salt and pepper. Saute in a little oil until done about 4-5 min each side on medium. Remove and set aside.

Boil noodles as per the box instructions.

In the same pan from the chicken add a little more oil and saute the onions and garlic about 4 min. Until translucent.

Add tomato sauce and simmer for 8 minutes

Drain pasta and mix in to sauce, add the chicken, stir in parmesan and ricotta.

Plate and top with more parmesan if desired.

Rosemary Butter Steak and Potatoes

So on Saturday I decided to do a nice steak and potato dinner. Something hearty and satisfying, so why not steak and potatoes.

Russet potatoes large for baking
Steak of your choice but keep it to 1-1.5 inch thick.
Fresh Rosemary about 3 tbsp minced
Fresh Garlic 2 tbsp minced
3 tbsp butter
1 tbsp olive oil
2 tsp kosher salt
3 tbsp red wine - make sure its one you would also drink as well. No reason to waste the bottle serve the rest with the meal. 

Preheat the oven to 400 degrees. Clean and pierce the skin of the potatoes. You can rub down with oil and salt but as I was using butter with the steak I left it out to keep the fat down a little. They still cook fine. Place potatoes in the oven on a baking sheet for 40-60 min. depending on size. Check to see if done by piercing with fork or skewer and if you don't get a lot of resistance it should be soft through.

Let the steaks come to room temperature.

While potatoes are baking add butter and olive oil to a skillet on medium high heat.

In a mortar and pestle or just on your cutting board, give a second grind or mince to the garlic and rosemary so they are well blended together. Mix with the salt and rub on both sides of the steak. Add pepper to both sides as well.

Place in skillet for 3-4 min. you will see a nice crust building on the steak - that is flavor. Flip the steak and cook another 3-4 min.

Flip the steak again and add the wine, it will steam but that is ok. Give it another 3-4 min or until your preferred temp. I went with 145-150 which is about medium, and as always leave your steak to rest about 5 min.

A meat thermometer is really the best way for a home cook to judge whether you will have a red center or a fully cooked center. Don't just cut it open as this will release all the moisture because it hasn't had time to rest and redistribute.

Serve with the potato and toppings of your choice.

Portable Lunch Option

Ok so I have posted a few recipes of what I do for breakfast with the refrigerator oatmeal and also the greek yogurt with chia seeds. Those work great to start off the day, and my dinner recipes alternate between lower and higher calories. I usually have a heavier dinner because I am not just making meals for myself but my hubby and dad as well. A light salad won't work for them in the evening so I tend to go lighter for lunch; but not to the point that I am starving so here is a lunch idea.


Orowheat sandwich rounds are only 100 calories and perfect to take for any sandwich, but I don't always have time in the morning to make one so I have been grabbing 1 round in a bag and an avocado and throwing them in my lunchbox.


When lunch comes I slice up the avocado and make a quick avocado toast, tons of flavor though I do add a little salt, and full of good fats and calories to keep me from getting super hungry throughout the day.


1 avocado on average plus the round comes out to about 400 calories, but its super healthy calories not just empty calories.


For snacks I tend to take my 8 oz plastic mason jar cups and fill them with fruit to have on hand, that way I know its 1 cup of any fruit and they are easily carried. You can also do simple saltine crackers with some laughing cow cheese wedges if you are wanting something more salty and crunchy.


With doing the light breakfast, the avocado lunches, and making sure I only have 1-2 servings at dinner dependent on my calories for the day it puts you about 12-1500 calories each day which is a good point if trying to loose weight like I am.


Hope this gives you some easy meal planning ideas.

Sheppard's Pie

Thursday dinner was a comfort food classic with sheppard's pie. It was the perfect winter dish to warm you up and as it bakes in the oven for a bit, you get a little free time to chill and relax.


4 large russet potatoes
salt and pepper
frozen corn cooked
1 lb ground beef
1 can cream of mushroom
1 jar of savory beef gravy
Heavy cream or milk
Butter


Preheat oven to 400 degrees


Start by browning the ground beef in about 1/4 cup of chicken or beef stock - whatever you have around. This is a great way to use up some stock you might have in your fridge from making Risotto or other recipes.


Once browned add in the soup and gravy, stir to combine. Lower to simmer until the potatoes are ready and you are ready to assemble.


Boil the potatoes with salt until fork tender. Drain and place in a large dish. Add in about 3-4 tbsp. butter and about 1/2 cup of cream/milk. You want to mash the potatoes with the cream and butter until fairly smooth. Add salt and pepper to taste.


Take a casserole dish and layer the meet mixture on the bottom, top with corn, and then finally the potatoes.


Place in the oven for 20-25 minutes until you start to see little parts of the potatoes turn brown at the peaks. Let it rest out of the oven for 5 minutes and serve.