Tortellini Pesto Pasta

I got this pasta recipe from my sis-in-law several years ago. It's a big hit around here because it's perfect to throw together and great for leftovers! The kids love it in their lunches the next day. I'm a little embarrassed to even post it because it's not so much a recipe as it is throwing some things in a bowl together.  


Tortellini Pesto Pasta
frozen or refrigerated cheese-filled tortellini (I usually use a 20 oz. bag of frozen tortellini because it's cheaper and makes a nice amount)
pesto sauce (You can make your own, I guess, but I just use the CLASSICO brand because it's good, inexpensive, and I can find it on the pasta aisle at Wal-Mart.)
pine nuts, toasted
grated Parmesan cheese (a couple of good handfuls)
1-2 cups diced grilled chicken (I use leftovers if I've got them or I buy the pre-packaged grilled chicken breasts in the meat or deli department at Wal-Mart.)
sundried tomatoes, cut up (I don't always use this because I can't always find them at the grocery store. I'm pretty sure the stockers at Wal-Mart and my local grocery store think it's funny to move this product around weekly!)


Cook and drain tortellini according to package directions. Toast the pine nuts and try not to burn them like I always do. Heat up the chicken in the microwave. Chop the tomatoes, if using. Transfer the tortellini to a glass bowl with a lid (so leftovers will be easier to store). Stir pesto and add about 4 tablespoons. I don't measure this. I just stir some in and then decide if I need more. Stir in the pine nuts, cheese, chicken, and tomatoes. Add more pesto if it needs it.  That's it! :)

Family Rating:
Brad: ***
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 17/20

Lemon Roasted Chicken with Green Beans and Potatoes

This seemed like a nice, light Spring meal...and I was so excited to make something that didn't take 15 minutes. We love a good roast chicken and this didn't disappoint!


Lemon Roasted Chicken with Green Beans and Potatoes
6 tablespoons olive oil
4 lemons, 2 thinly sliced, 2 juiced
4 cloves of garlic, minced
1 teaspoon kosher salt (plus more for the chicken)
1/2 teaspoon ground black pepper
8-10 small, yellow potatoes, quartered
3/4 lb. fresh green beans, trimmed
4 chicken leg quarters with skin on

Preheat oven to 450 degrees. Coat the bottom of a large baking dish with 1 tablespoon of the olive oil. Arrange the lemon slices in the bottom. In a large bowl, combine the rest of the oil, lemon juice, garlic, salt, and pepper. Add green beans and toss to coat. Remove the green beans with tongs and transfer to baking dish. Do the same with the potatoes. Dip chicken pieces in the remaining olive oil mixture and place on top of green beans and potatoes, skin side up. Sprinkle generously with salt. Pour any remaining marinade over chicken. Roast for 50 minutes. Remove chicken from the dish and put the green beans and potatoes back in the oven for 10-15 more minutes or until potatoes are tender. Serve warm.

Adapted from REAL SIMPLE

Family Rating:
Brad: *****
Jordan: ****
Eli: *****
Phoebe: ****
Overall Family Rating: 18/20

Fast Fish Skillet

This was one of those rare dishes that actually took less time to make than I had allotted. When does that ever happen?! Well-received, but no fives.


Fast Fish Skillet
4 tilapia fillets
1/4 cup Italian dressing, divided
1 tablespoon pesto
1 yellow bell pepper, chopped
1 zucchini, cut lengthwise, then sliced
1 cup grape tomatoes

Heat a large skillet over medium-high heat. Brush fillets with 2 tablespoons of dressing and sprinkle with salt. Cook in skillet 3-4 minutes on each side or until fish flakes with a fork. Transfer to a plate and keep warm. Add remaining dressing, pesto, and veggies to skillet. Cook 5 minutes or until crisp-tender. Season with salt and pepper. Spoon over fish.

Adapted from KRAFT FOODS

Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: ***
Overall Family Rating: 14/20

Pepperoni Pasta

Since we seem to be going in 846 different directions every day, I'm on the lookout for extremely-fast-with-easy-clean-up dishes that I can whip up and still feel like I'm fulfilling my mom duties by cooking dinner. This one fit all the requirements, although Brad and I thought the sauce fell a little flat. Next time, I'm going to use either spaghetti sauce or add a packet of spaghetti seasoning to the tomatoes. But the kids loved it!


Pepperoni Pasta
1 lb. penne pasta
2 green, red, or yellow bell peppers (I had a red and yellow bell pepper chopped and frozen on hand in my freezer so it was even more super-fast! They're my favorite so it worked out nicely.)
2 cloves garlic
28 oz. crushed tomatoes (Please, for the love of all that is good and holy, please use Hunts; NOT a store-brand!)
Italian seasonings, salt, pepper, sugar
4 oz. pepperoni, cut in halves (I used turkey pepperoni)
about a cup of grated mozzarella and Parmesan cheese or Italian 5-cheese blend

Cook pasta according to package directions (don't forget to salt your pasta water!). While it cooks, sauté the peppers in a large skillet. When they're crisp-tender, add garlic and cook another minute. Stir in tomatoes, pepperoni, and seasoning. Cook over medium heat until pasta is done. Taste to adjust seasonings. (I added a lot of seasonings and it still was a little bland. Next time I'll use spaghetti sauce or add a packet of spaghetti seasoning.) Drain pasta and add to sauce. Stir to combine. Serve topped with lots of cheese!

Adapted from EAT AT HOME COOKS

Family Rating:
Brad: **
Jordan: **
Eli: *****
Phoebe: *****
Overall Family Rating: 14/20

Taco Braid

I thought this was a great way to use up leftover taco meat. I realize not everyone has leftover taco meat when you make tacos for your family, but you could always make a double batch and use the extra for this. 

Taco Braid
1 loaf frozen bread dough, thawed
4 oz of Cream Cheese, softened
1/2 cup Salsa
1/2 lb leftover taco meat (ground beef or turkey seasoned with taco seasoning)
1 cup of shredded cheddar cheese
olive oil
garlic salt

Preheat oven to 400 degrees. Roll dough into a 15-in. x 12-in. rectangle. Place on a greased cookie sheet. It's very important to place the dough on the cookie sheet before you fill it because once you fill it, it will be too heavy to move onto the cookie sheet. Mix salsa and cream cheese in a small bowl. Spread cream cheese mixture lengthwise down center third of rectangle and then spread on top. Sprinkle with cheese.  On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Brush with olive oil and sprinkle with garlic salt. Cover and let rise for 20 minutes (I think I only let mine rise for about 10 minutes). Bake at 400 degrees for 20 minutes.

Adapted from THE GIRL WHO ATE EVERYTHING


Family Rating:
Brad: ***
Jordan: ***
Eli: ** (I was surprised he didn't like this. I think it was the cream cheese/salsa mixture. Next time, I'm going to use a little less and see what happens.)
Phoebe: *****
Overall Family Rating: 13/20

Mini Deep Dish Pizzas

I made these on a night when Brad had a meeting with the idea of sending the leftovers in the kids' lunches. I didn't think they were "Brad Food". 


Mini-Deep Dish Pizzas
1 tube refrigerated pizza dough
pizza or spaghetti sauce (I seem to always have some in the fridge that needs using up, but I probably used a tablespoon or so in each muffin cup.)
1-1/2 cups grated mozzarella cheese
24 slices of pepperoni (I used turkey pepperoni)

Preheat oven to package directions. In a greased muffin tin, press dough to the bottom and up along the sides. Try to use all the dough and make sure the muffin tins are fully covered. Bake for about 8-9 minutes or until dough is just done. Remove from oven and fill with sauce. Top with cheese and pepperoni. Bake 7-8 more minutes or until cheese is melted and dough is completely done.

Family Rating:
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 13/15