Tortellini En Brodo

Looks elegant, tastes superb, and easy to make. What more could you want? From collegeinn.com.

Tortellini En Brodo
Serves 4
Prep time 5 min.
Cook time 15 min.


Ingredients:

1 Tbsp. olive oil
2 cloves garlic, thinly sliced
1/8 tsp. red pepper flakes (if tolerated or omit)
6 cups vegetable broth (without problem ingredients)
1 pkg. (9 oz.) refrigerated cheese tortellini (without problem ingredients)
1 pkg. (5 oz.) baby spinach leaves (about 5 cups packed)
2 Tbsp. thinly sliced fresh basil
1 Tbsp. fresh lemon juice (If tolerated or omit. You can also use a lemon substitute)
1/2 tsp. grated lemon zest (if tolerated)
Shredded Parmesan cheese (if tolerated), optional for garnish


Directions:

1. Heat oil in a 5 to 6-qt. saucepan or Dutch oven over medium heat; add garlic and red pepper flakes and cook 30 to 45 seconds, just until garlic is lightly toasted. Remove pan from heat and slowly stir in broth.

2. Return pan to heat. Bring broth to a boil over high heat; add tortellini. Reduce heat to medium; cover and simmer 1 minute less than recommended on tortellini package.

3. Stir in spinach, basil, lemon juice and zest; cook about 1 minute or just until spinach is wilted. Serve immediately with additional basil and shredded Parmesan cheese, if desired.

Black Bean and Cheese Enchiladas

Friday night is Tex/Mex at our house. Our family favorite is Black Bean and Cheese Enchiladas that will surely be a hit at your house. It’s yummy, easy, cheap, and meatless (great during Lent!).
I give it: ★ ★ ★ ★ ★

*My family prefers salsa on top of the enchiladas. For me, I omit the salsa and just put it on a few for those who like it. This is a one pan dish for the whole family! YES!


Black Bean and Cheese Enchiladas


Ingredients:

1 can (15 oz.) black beans, drained, rinsed
8 medium flour tortillas (without problem ingredients)
1 teaspoon ground cumin (on the “Try It” list)
2 c shredded Monterey Jack cheese (on the “Try It list)
1/2 cup chopped green onion (on the “Try It” list)
Cheddar cheese (shredded)
Salsa (for those who can tolerated it)
Sour cream


Directions:

Spray 13 x 9 inch baking dish with cooking spray. Mix green onion, cumin, and beans in a bowl. Place about 3 tablespoons of bean mixture in center of each tortilla. Top each with ¼ cup Monterey Jack cheese. Roll up tightly; place seam side down in a 13 x 9 inch baking dish. Put some salsa on top of enchiladas (for the people who can tolerate it) or omit. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake in a 350 degree F oven 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese and bake uncovered for 5 to 10 minutes or until cheese is melted.

Serve with salsa (if tolerated) and sour cream.

Freezes well! I wrap them individually in foil and pop them in the freezer. Just thaw in the refrigerator over night and microwave them for dinner!

Serves: 8

Peanut Butter Caramel Dip

Who doesn’t like Peanut Butter Caramel Dip? Here is a recipe I found that I adapted to make it IC friendly. From smuckers.com.

Peanut Butter Caramel Dip


Ingredients:

1/2 cup Creamy Peanut Butter (without problem ingredients)
1/2 cup Smucker's Simple Delight Salted Caramel Topping 11.5 oz (check for problem ingredients)
1 teaspoon ground cinnamon (if tolerated)
2 tablespoons milk
2 GALA or FIJI apples, cut into wedges


Directions:

1. MIX together peanut butter and caramel topping in medium bowl until blended. Stir in cinnamon and milk. Add additional milk, if needed, to make a smooth consistency.

2. DIP apple wedges into dip or spread on apple wedges.