Archive | May, 2012

Tortellini Soup & Spinach Chicken Pizza

By Toni on May 11, 2012 in Complete Family Dinner, Recipes

Tortellini Soup & Spinach Chicken Pizza

Ingredients

Chicken broth - 1 quart
Italian-seasoned ground turkey or Italian sausage- 1 lb (*like Jennie-O Italian Seasoned Ground Turkey)- if using Weekly Meal Plan, use leftover cooked Italian-seasoned turkey or sausage
Baby spinach lettuce - 16 oz.
Grape tomatoes - (1) pint, sliced lengthwise in half
Refrigerated cheese tortellini pasta - 1 lb

Pizza

Pizza crust - (1) ready-to-bake
Condensed tomato soup
Shredded mozzarella cheese - 8 oz.
Cooked chicken, chopped- if using Weekly Meal Plan, use leftover cooked balsamic chicken
Gorgonzola cheese

STAPLES

Minced garlic - 1 tablespoon

Instructions

Soup

Brown turkey or sausage in heated olive oil in dutch oven or large soup pot over medium-high heat
Add broth, half of spinach, tomatoes and garlic to bring to boil (you can also add a little white wine for added flavor)
Add any water needed to accommodate tortellini
Once boiling, add tortellini to cook until al dente

Pizza

Heat oven to 400 (or according to pizza crust instructions)
Place pizza crust on baking sheet and brush with tomato soup
Top with cheese, spinach, chopped chicken, then Gorgonzola cheese
Bake according to directions or until cheese is melted; approximately 12 minutes

https://tonispilsbury.com/tortellini-soup-spinach-chicken-pizza/

Happy Mothers Day! Giveaway: 3 Month Subscription to @organizedcook #mealplanning

By Barb on May 10, 2012 in Giveaways and Promotions

Happy Mother’s Day to all of you wonderful moms out there that make what we do here at The Organized Cook so fun and rewarding. In honor of Mother’s Day, we are giving away (5) 3 Month Subscriptions to The Organized Cook Weekly Meal Plan System! Super easy to enter since we know how busy you are. If you are selected as a winner you can transfer your gift to anyone you like (your mom?) or keep it for yourself!

a Rafflecopter giveaway

Thai Chicken Curry

By Toni on May 10, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Recipes

Thai Chicken Curry

Ingredients

boneless skinless chicken breasts- 2 lbs (If you're cooking more chicken than needed to store for dinner later on in the week like Weekly Meal Plan, use 3-4 lbs)
red bell pepper - 1, diced
coconut milk - 1 14oz. can
green curry paste - 2 tbspns
thai fish sauce - 2 tbspns
bamboo shoots, sliced - 1 8oz. can, drained
chicken broth - 1 14oz. can
long grain rice, white or brown - 1 cup

Staples

canola or vegetable oil- 3 tbspns

Instructions

Dice chicken breasts into 1-inch chunks
Heat a few tablespoons oil over medium-high heat in deep skillet; add chicken and sauté until cooked, approximately 5 minutes
If you're cooking more chicken than needed to store for dinner later on in the week like Weekly Meal Plan, once chicken is cooked, scoop out about half of the cooked chicken and store in the refrigerator.
Add to chicken in skillet: red bell pepper, coconut milk, curry paste, fish sauce, drained bamboo shoots and chicken broth, then bring to boil
Once boiling, reduce heat to low and simmer for approximately 5 minutes

Rice:

In large saucepan, bring 1 cup rice and 2 cups water to boil
Cover and reduce heat to low until water is absorbed, approximately 20 minutes

https://tonispilsbury.com/thai-chicken-curry/

Weekly Meal Planning For Busy Families

“Around The World” Weekly Meal Plan

Festive Potato Cakes

By Toni on May 4, 2012 in Breakfast Recipes, Holiday Recipes, Recipes

Festive Potato Cakes

Ingredients

mashed potatoes- 4 cups (perfect recipe for Leftover Mashed Potatoes)
flour- 1 cup
eggs- 2
milk- 1 cup
red bell pepper- diced
green bell pepper- diced
vegetable oil- 1/ 4 cup
green onions- 3, trimmed and diced
sour cream

Instructions

combine mashed potatoes, flour, eggs and milk and beat until lumps are gone
mix in red and green bell pepper
batter should be slightly thicker than pancake batter; if too runny add 3 tablespoons of flour, and if too thick add 3 tablespoons of milk
heat vegetable oil in non-stick skillet
spoon potato mixture onto skillet to form a cake
cook until brown on bottom before flipping, approximately 5 minutes- note: it takes a lot longer for potato cakes to cook than pancakes, so be patient

once brown on the bottom, flip over to cook until brown on both sides
serve with sour cream and green onions to garnish

https://tonispilsbury.com/festive-potato-cakes/

Don’t throw those leftover mashed potatoes out! Festive Potato Cakes are great for Cinco de Mayo or Christmas breakfast, and is the recipe to make with Leftover Mashed Potatoes.