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.

Kentucky Butter Cake

Moist and buttery cake made from readily available ingredients with a luscious butter sauce. YUM! From allrecipes.com.

Kentucky Butter Cake


Ingredients:

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk (if tolerated)
1 cup unsalted butter, softened
4 large eggs
2 teaspoons vanilla extract

Butter Sauce:

3/4 cup white sugar
1/3 cup unsalted butter
3 tablespoons water
2 teaspoons vanilla extract


Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

2. Make the cake: Mix flour, sugar, salt, baking powder, and baking soda together in a large bowl. Blend in buttermilk, butter, eggs, and vanilla with an electric mixer. Beat for 3 minutes on medium speed. Pour batter into the prepared pan.

3. Bake in the preheated oven until a wooden toothpick inserted into the center of the cake comes out clean, about 1 hour.

4. When the cake is almost finished baking, make the butter sauce: Combine sugar, butter, water, and vanilla in a saucepan over medium heat. Cook and stir until fully melted and combined; do not boil.

5. Remove the cake from the oven. Prick holes in the still-warm cake, then slowly pour butter sauce over the top.

Leftover Thanksgiving Turkey Pot Pie

An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand! From damndelicous.net.

Leftover Thanksgiving Turkey Pot Pie
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


Ingredients:

2 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, diced (if tolerated)
2/3 cup frozen corn kernels
1/2 cup frozen diced carrots
1/2 cup frozen peas
1/3 cup all-purpose flour
1 cup chicken broth (without problem ingredients)
3/4 cup milk
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 cups chopped leftover Thanksgiving turkey
1 puff pastry sheet (without problem ingredients), cut into four 4 1/4-inch squares
1 large egg, beaten


Directions:

1. Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.

2. To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste.

3. Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.

4. Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.

Slow Cooker Creamed Corn

Skip the canned creamed corn and make it from scratch right from the crock pot. It’s so rich and creamy and unbelievably easy to make with just 5 ingredients! From damndelicious.net.

Slow Cooker Creamed Corn


Ingredients:

3 (15.25-ounces) cans whole kernel corn, drained
1 cup milk
1 tablespoon sugar
1/4 teaspoon pepper (if tolerated)
8 ounces cream cheese, cubed
1/2 cup (1 stick) unsalted butter, cut into thin slices


Directions:

1. Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.

2. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.

3. Serve immediately.

Honey Glazed Baby Carrots

Honey brings in such a pleasant sweetness to these baby carrots in this easy 15-minute side dish – a perfect addition to your Thanksgiving spread or any dinner! From damndelicious.net.

Honey Glazed Baby Carrots
4 servings


Ingredients:

2 tablespoons unsalted butter
1 (16-ounce) bag baby carrots
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves


Directions:

1. Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*

2. Serve immediately.


*Cooking time may need to be adjusted depending on the thickness of the carrots.