Creamy Spinach Tortellini

This is such an easy weeknight meal! So fast and the kids are sure to enjoy it. It also sneaks in some spinach without the kids realizing what they’re eating. LOVE IT!

1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store
2 t minced garlic
1 cup chopped fresh spinach
1 (14.5 ounce) can petite diced tomatoes
1/2 t salt
1/4 t pepper
1 1/2 t dried basil
1 t onion flakes
2 T flour
1 1/2 cups half-and-half (I just use milk)
1/4 cup grated Parmesan cheese


Begin by boiling your tortellini noodles until they are al dente. Follow the directions on the bag for boiling time. While the tortellini is boiling, chop the spinach roughly. Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds or so.


Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes. Cook and stir over medium high heat until the mixture begins to bubble.


In another bowl, combine the flour and half-and-half (or milk). Whisk until fairly smooth. Add the creamy mixture into the the skillet along with the parmesan cheese.Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes. Add the drained tortellini and mix together gently. Enjoy!


*From bombshellbling.com

Biscuits and Gravy

My husband requested this when I was figuring out our weekly meal plan. I went on the hunt for the perfect recipe and then there it was…The Pioneer Worman strikes again. I always know that if she’s made it and posted it, then it has to be good. We have this for breakfast, dinner and even have the leftovers for lunch! It’s so yummy and sure to please. 

The best part of the whole thing are the homemade biscuits. I could literally eat the entire pan because they’re so flaky, buttery and delicious. I sometimes just make the biscuits to accompany other dinners I’m making.

BISCUITS
3 cups flour
2 T baking powder
1/2 t salt
1-1/2 sticks (3/4 Cup) cold butter, cut into pieces
1-1/4 cup buttermilk (regular milk can be substituted)


SAUSAGE GRAVY
1 lb Jimmy Dean sausage
1/3 cup flour
4 cups milk
1/2 t seasoned salt
2 t black pepper


BISCUITS
Preheat oven to 400 degrees.
Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.
Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown.


SAUSAGE GRAVY
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings.
Spoon sausage gravy over warm biscuits and serve immediately!


*From The Pioneer Woman