Wednesday, August 11, 2010

These are 2 yummy meals we had while visiting in Indiana. My sis-in-law has a knack for good recipes that are clean tasting, meaning I don't feel gross after eating it. I'm planning on making these for my parents when they visit next week.

Note: I copied these from a Cooking Blog that my sis-in-laws and I made. So the "I" is Emilee talking.

Lemony Tortellini with Peas and Bacon
I have adapted this recipe from Everyday Food, which is seriously the best food magazine ever.

1 package cheese tortellini, frozen or fresh, but not dried (about 20 oz.)--the ones you get at Sam's Club are the best
1 bag frozen peas
1/2 pound bacon
1 tsp. minced garlic
1 lemon, zested and juiced
Kosher salt
Fresh ground pepper

Boil the tortellini according to the package directions. Don't overboil, or all the cheese leaks out.

Meanwhile, chop the bacon into little pieces and fry in a pan until crisp. When the bacon is all crispy, turn off the heat and when everything stops sizzling in the pan, add the garlic to the bacon grease. (If you add it while everything is still crazy hot, the garlic burns and turns bitter--NOT good.)

When the tortellini are done, add the bag of frozen peas, and immediately strain both the peas and pasta and put them either back into the pot or into a large bowl. Scoop the bacon and garlic out of the bacon pan, leaving most of the grease behind, and add them to the tortellini. Add the lemon zest and lemon juice to the pasta. Salt and pepper to taste. (If you need to, you can also add another tablespoon of the bacon grease to the mixture, since bacon is always delicious.)

Bread Salad
(Mostly we call this bread salad because the kids balk at "green salad", but "bread" is always worth eating.)

1 head of lettuce, chopped
2 tomatoes, chopped
1 cucumber, chopped
Other green salad ingredients as desired (radishes, bell peppers, sprouts, whatever)
2 grilled chicken breasts, chopped
1 loaf whole wheat french bread, cubed
2 tbsp. olive oil
1 tsp. kosher salt

Spread the cubes of bread on a cookie sheet. Drizzle with olive oil (and my measurements were just a guess), and sprinkle with salt. Bake at 400 degrees for about 10 minutes, then stir, and bake for about 5 minutes more until toasty brown.

Combine all the salad ingredients together and serve with Kraft Greek Vinaigrette. If you think you'll have leftovers, I serve the croutons on the side so they don't get soggy in the refrigerator.

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