Tomato Tortellini Soup Recipe

Well, in southern California it doesn't feel like there are any seasons...but according to the calendar we've jumped right into fall! 

I just love soup and salad with some yummy bread. 

Isn't it such a warm and cozy combination??  

And then I REALLY love this dinner because it involves my two loves: pasta and bread. 

So there ya go. 

Having said that I don't think I need to make this dinner sound any more delicious :-)

Ingredients:

1 (14oz) can stewed tomatoes (after opening, cut them up into pieces)

4 (14.5oz) cans chicken broth

1/4 tsp. pepper

1/2 tsp. salt (optional)

1/4 parmesan cheese

1 16oz. frozen package peas and carrots

1 12oz. package refridgerated tortellini 

(I get the huge 2 pack "Five Cheese Tortellini" at Costco and freeze them. When needed I cut them apart and use one entire package. You can definitely use less if you want!)

2 cups shredded, cooked chicken (optional)

Directions:

In a large pot, combine first six ingredients. Boil for 10 minutes on medium heat. Then add tortellini and chicken. Cook for another 5-10 minutes or until tortellini is heated through. Right here I boil it for another 5 minutes. Makes about 3 quarts. (Yay for leftovers!!) Serve with a spinach salad and warm garlic bread. 

Stay Classy,

Baked Pesto Pasta

Last Saturday, around 8 pm I decided I should figure out what I was going to make for dinner Sunday night. 

We had two pieces of chicken left, 2 biscuits, and well other things that just weren't going to cut it for a Sunday dinner. 

So, I hopped in the car and went to the grocery store.

We clearly live in a college town because everyone else decided to go at 8:30 pm too.

I went having no idea what I was going to make.

I remembered I had some leftover carrots from last weeks roast, leftover bow tie pasta from this dish, and pesto just sounded good.

And that, is how this recipe came to be. 

Ingredients:

• 10.5 oz. can cream of chicken soup
• 6 oz. package provolone cheese
• Foil packet of pesto (and ingredients to make it, oil and water)
• About 1/2 a pound bow tie pasta
• Cooked and chopped chicken (I used the whole package I bought but when I make this again I'll do about 4 or 5 tenders)
• Steamed carrots, broccoli, and cauliflower (About 3 cups)
• Uncooked cherry tomatoes (i grabbed a big handful and cut them in half)
• 1/2 tsp. garlic salt
• 1/2 cup milk

Directions:

1) Preheat oven to 375

2) Steam veggies, boil pasta, and cook chicken. 

(Remember that you will be baking all the ingredients so keep the veggies on the firm side, and the pasta a little less done)

3) Make Pesto as directed on package. Once it's brought to a boil, stir, then turn to medium low heat and add the cream of chicken soup, milk, and garlic salt. Whisk all ingredients together until combined. Let simmer a few minutes. 

4) Grease 9x13 baking dish. Layer 1/2 pasta, 1/2 chicken, 1/2 veggies, 1/2 tomatoes, 1/2 sauce, then 1/2 cheese in that order. Then use the remaining ingredients to make another layer. I added some shredded cheese in the cracks and saved a little extra sauce for the top. 

5) Bake for 30 minutes with foil on top.

 Remove the foil and broil a few minutes until the top begins to brown. 

Let sit for a few minutes so it can set.

6) Dish up, serve, and enjoy!

Hunter and I may have eaten 3/4 of the pan alone.

I'll be making this again!

All my love,

Aleigh Joy

Creamy Crockpot Chicken and Artichokes Over Angel Hair

Hunter and I both really LOVE this simple meal.

We like just about anything creamy.

It's another one of those, "hmm what do we have in the pantry? Sure, I'll just throw those together" recipes that ended in a total success!

It really is SO easy, and so quick to throw together in the morning before you head out for work.

I love my crockpot. I especially love coming home to dinner already made.

This last time I made it I paired it with some rosemary bread and butter under the broiler and salad.

Hunter had two HUGE servings.

Dude can eat.

And there was still some leftover for me to bring to work the next day :)

Win for both of us!

Ingredients:

5-6 frozen chicken tenders

1 (14.5oz) can garlic diced tomatoes

1 can artichoke hearts

1 cup sliced olives (more or less depending on how much you like olives. we love 'em over here)

2 oz. cream cheese

1/3 cup sour cream

2 handfuls angel hair pasta 

1/2 tsp. garlic salt

1/2 tsp garlic powder

1/4 tsp. Italian seasoning 

Directions:

1) Place frozen chicken at the bottom of your crockpot

2) Pour can of tomatoes and can of artichokes over chicken with all the liquid from the can. Add all seasonings over that.

3) Cover and cook on low heat for at least 5 hours. I'm gone most of the day, and Hunter is gone even longer so I usually let mine cook for about 7 and it doesn't burn. 

4) Take the lid off and shred the chicken using 2 forks. 

5) Add olives, cream cheese, and sour cream and stir it all up. At this point it is done and can be served but this is about the time I cook my pasta so I turn it to the "keep warm" option until the pasta is done.

6) Dish it up! Pasta on bottom, tons of artichoke chicken goodness on top of that, stir, and enjoy!

And that's that! 

I know the pictures make it look... interesting, but I promise it's good! And, a favorite over here.

All my love,

Aleigh Joy

My absolute favorite baked pasta

Every single person I have ever made this for, has loved it.

It's ridiculously easy, ridiculously versatile, and ridiculously good.

And truthfully, I'm a little shocked I'm actually sharing it!

It's my go-to dinner when we're having people over because it feeds a good amount and pairs really well with a Caesar salad and bread! Easy!

I came up with it one day my senior year in high school as I was playing around with what we had on hand. 

Still to this day, it is one of my favorite dinners.

(side note: When I make up recipes I am terrible about having actual measurements. This last time I made it I tried really hard to measure things, but I mostly just eyeball it. Therefore: I took step by step pictures)

Ingredients:

• 2 cups your choice of chopped veggies (I switch up the veggies I use all the time. This time was mixed bell peppers, mushrooms and zucchini but I've also done broccoli, cauliflower, yellow squash, etc...)
• 1 can of your favorite Alfredo sauce (or in my case the cheapest)
• 1 can of your favorite marinara sauce
• I use about 3/4 of a 1 pound bag of bow tie pasta (I've also tried penne and loved it)
• 4-5 cooked and chopped chicken tenders
• 1/2 cup italian style bread crumbs
• 1 cup shredded cheese
• 1 tsp. garlic salt
• 1 tbsp. olive oil

Directions:

1) Preheat oven to 350

2) Boil pasta to be as al dente as you like, on a skillet cook veggies with garlic salt and 1 tbsp olive oil, cook chicken with a dash of salt and pepper and cooking spray.

3) Place pasta, cooked veggies, and chicken in a large mixing bowl. Add both FULL cans of sauce and stir until mixed completely.

4) Grease 9x13 baking pan. (I just use nonstick spray) then spread pasta mixture in one even layer in pan. Evenly distribute a layer of bread crumbs next and add your cheese on top of that. 

5) Cover pan with foil and bake at 350 for 30 minutes or until slightly bubbly. Then remove foil and turn your oven to broil for 3-5 minutes to completely melt the cheese on top. (make sure to be checking it though, all ovens are different. You don't want to burn the cheese and you don't want it to be underdone)

6) Let sit for a few minutes then serve and enjoy!

And there you have it!

I have another recipe I'll be posting shortly but hopefully you enjoy this one for now :)

All my love,

Aleigh Joy