Name: Creamy Pesto Tortellini Pasta Salad
Prep time: 10 min
Cook time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 20 oz package three cheese refrigerated tortellini; 2/3 C caesar salad dressing (divided); 1 1/2 C cherry tomatoes (halved); 6 oz black olives (drained and chopped); 3 green onions (chopped); 1/4 C basil pesto (homemade or store-bought); Salt and freshly ground black pepper (to taste); 1/4 tsp garlic powder; 1/3 C sunflower seeds; 2/3 C Freshly Grated Parmesan Cheese (divided); 6-8 leaves fresh basil (chopped, for garnish)

Creamy Pesto Tortellini Pasta Salad

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

20 oz package three cheese refrigerated tortellini
2/3 C caesar salad dressing divided
1 1/2 C cherry tomatoes halved
6 oz black olives drained and chopped
3 green onions chopped
1/4 C basil pesto homemade or store-bought
Salt and freshly ground black pepper to taste
1/4 tsp garlic powder
1/3 C sunflower seeds
2/3 C Freshly Grated Parmesan Cheese divided
6-8 leaves fresh basil chopped, for garnish

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

20 oz package three cheese refrigerated tortellini
2/3 C caesar salad dressing divided
1 1/2 C cherry tomatoes halved
6 oz black olives drained and chopped
3 green onions chopped
1/4 C basil pesto homemade or store-bought
Salt and freshly ground black pepper to taste
1/4 tsp garlic powder
1/3 C sunflower seeds
2/3 C Freshly Grated Parmesan Cheese divided
6-8 leaves fresh basil chopped, for garnish

Instructions

Cook the tortellini according to package instructions. Drain and rinse with cold water.
Add tortellini to a large bowl. Add caesar dressing to the pasta and toss to coat.
Add tomatoes, olives, green onion, basil pesto, salt and pepper and garlic powder and toss to combine. Add sunflower seeds and 1/3 cup fresh parmesan cheese and toss to combine.
Serve warm or cold. Store in the fridge. If it seems to dry after sitting in the fridge (the pasta can absorb a lot of moisture) you can add another spoonful of caesar dressing and/or pesto. Garnish with the remaining parmesan and fresh chopped basil before serving.

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Nutrition Facts

Creamy Pesto Tortellini Pasta Salad

Amount Per Serving

Calories 487 Calories from Fat 288

% Daily Value*

Total Fat 32g 49%

Saturated Fat 8g 40%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 3g

Cholesterol 62mg 21%

Sodium 717mg 30%

Potassium 145mg 4%

Total Carbohydrates 32g 11%

Dietary Fiber 3g 12%

Sugars 2g

Protein 18g 36%

Vitamin A 17%

Vitamin C 14%

Calcium 36%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.

Tandoori Chicken

Course

Main Dish

Cuisine

Indian

Servings

servings

Ingredients

3 lbs bone-in or boneless skinless chicken thighs trimmed of excess fat
5.3 oz container fat-free Greek yogurt 5.3 oz, heaping 1/2 cup
2 Tbsp vegetable oil or olive oil plus more for grilling
2 Tbsp fresh lemon juice
2 Tbsp minced fresh garlic
2 Tbsp peeled and minced fresh ginger
1 Tbsp paprika not smoked!
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper add more or less to taste
1/4 tsp cardamon optional
Salt and freshly ground black pepper
Fresh cilantro for garish

Course

Main Dish

Cuisine

Indian

Servings

servings

Ingredients

3 lbs bone-in or boneless skinless chicken thighs trimmed of excess fat
5.3 oz container fat-free Greek yogurt 5.3 oz, heaping 1/2 cup
2 Tbsp vegetable oil or olive oil plus more for grilling
2 Tbsp fresh lemon juice
2 Tbsp minced fresh garlic
2 Tbsp peeled and minced fresh ginger
1 Tbsp paprika not smoked!
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper add more or less to taste
1/4 tsp cardamon optional
Salt and freshly ground black pepper
Fresh cilantro for garish

Instructions

To a medium skillet add paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper and cardamom.
Cook over medium heat until slightly toasted and fragrant, stirring frequently, about 1 - 2 minutes. (In a rush this step can be skipped, it just adds a little more flavor).
In a large mixing bowl whisk together Greek yogurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper (I use 1 1/2 tsp salt and 1 tsp pepper).
Add chicken thighs and toss well in mixture to coat evenly.
Cover bowl and transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
Preheat a grill over medium-high heat to about 425 degrees.
Clean grill grates and brush with oil.
Grill chicken about 10 - 12 minutes per side for bone-in thighs (5 - 7 minutes per side for boneless thighs), while basting once lightly with oil if desired to reduce exterior drying, until chicken registers 165 on an instant read thermometer in center near bone.
Let rest a few minutes off heat, serve warm with cilantro.

Recipe Notes

Recipe source: inspired by Serious Eats and Emeril Lagasse

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Nutrition Facts

Tandoori Chicken

Amount Per Serving

Calories 548 Calories from Fat 261

% Daily Value*

Total Fat 29g 45%

Saturated Fat 8g 40%

Polyunsaturated Fat 6g

Monounsaturated Fat 13g

Cholesterol 214mg 71%

Sodium 941mg 39%

Potassium 687mg 20%

Total Carbohydrates 7g 2%

Dietary Fiber 2g 8%

Sugars 1g

Protein 62g 124%

Vitamin A 31%

Vitamin C 14%

Calcium 10%

Iron 21%

* Percent Daily Values are based on a 2000 calorie diet.

Quick-Braised Greens with Bacon and Sweet Onions

Course

Side Dish

Cuisine

American

Prep Time

5 minutes

Cook Time

27 minutes

Servings

servings

Ingredients

1 1/2 pounds collard greens washed, trimmed, and roughly chopped
4 ounces bacon sliced crosswise into 1/2-inch pieces
3/4 cup minced sweet onions
1 1/2 cups low-sodium chicken broth
Salt and freshly ground black pepper
1 1/2 cups low-sodium chicken broth
Salt and freshly ground black pepper

Course

Side Dish

Cuisine

American

Prep Time

5 minutes

Cook Time

27 minutes

Servings

servings

Ingredients

1 1/2 pounds collard greens washed, trimmed, and roughly chopped
4 ounces bacon sliced crosswise into 1/2-inch pieces
3/4 cup minced sweet onions
1 1/2 cups low-sodium chicken broth
Salt and freshly ground black pepper
1 1/2 cups low-sodium chicken broth
Salt and freshly ground black pepper

Instructions

Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve.

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Nutrition Facts

Quick-Braised Greens with Bacon and Sweet Onions

Amount Per Serving

Calories 145 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 4g 20%

Cholesterol 19mg 6%

Sodium 797mg 33%

Potassium 287mg 8%

Total Carbohydrates 4g 1%

Dietary Fiber 3g 12%

Sugars 1g

Protein 8g 16%

Vitamin A 46%

Vitamin C 10%

Calcium 11%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.