Food Challenge Week 2

On the menu for Food Challenge Week 2

1.  Tortellini with Tomato-cream Sauce and Pesto Dip and Parmesan Toast{29}{yummy!}
2.  Ginger Pork Stir-Fry  with Teriyaki Egg Rolls {21} {yummy!}
3.  Mediterranean Roasted Salmon {24}{RJ really liked this, I wasn't sure about the med. flavor}
4. Au Gratin Chicken Chowder {17}{yummy!}
5. Chicken Tetrazzini {this was pretty bland all around}

I'm just going to post the recipes for the "yummy" dishes we had last week. The girls both loved the tortellini and JoJo LOVED the pesto dip {Abbey did NOT}. Neither of the girls ate the stir-fry or the egg rolls {but I think they would've liked them} Abbey just wasn't up for tasted testing that night and told me she just wanted to have REGULAR dinner again! And Makayla fell asleep before dinner. But my mom and dad ate with us and they both really liked this dish too. It was good! The girls also ate the chicken chowder really well. {That's how I rate something a success, if my CHILDREN will eat it. So, even if I LOVED it but they wouldn't eat it, it's unlikely to be something I'll cook again}

Tortellini with Tomato-cream sauce

1 pkg. frozen cheese tortellini
1 small onion, chopped
3 TB olive oil
3 garlic cloves, minced
1 can diced tomatoes, undrained
1 pkg frozen chopped spinach, thawed and squeezed dry
1 1/2 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups heavy whipping cream
1/2 cup grated parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over med. heat until liquid is absorbed, about 3 minutes.

Stir in cream and cheese. Bring to a boil. Reduce heat, simmer, uncovered, for 8-10 minutes or until thickened.

Drain tortellini and toss with sauce, sprinkle with parmesan cheese.

Pesto Dipping sauce and Parmesan toast 

1 French bread baguette cute into 1/4 inch slices
1 cup grated parmesan cheese, divided
2 cups mayo
1 jar {8 oz} prepared pesto
1 tsp garlic powder

Place baguette slices on greased baking sheet. Broil 4-6 inches from the heat for 1-2 minutes or until toasted. Turn slices over; sprinkle with 1/2 cup cheese. Broil 1 -2 minutes longer or until cheese is browned.

In a small bowl, combine mayonnaise, pesto, garlic powder and remaining cheese. Serve with toast

Ginger Pork Stir- Fry

2 TB corn starch
1 cup beef broth
3 TB soy sauce
1 TB sugar
1 1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp crushed red pepper flakes
1 pork tenderloin {1 lb} cut into 2 inch strips
2 TB canola oil, divided
1 pkg. {16 oz} frozen sugar snap stir-fry vegetable blend, thawed
Hot cooked rice
Minced fresh cilantro

In a small bowl, combine cornstarch and broth until smooth. Stir in soy sauce, sugar, ginger, garlic powder and pepper flakes, set aside.

In a wok, stir fry pork in 1 tb oil until juices run clear. Remove and keep warm. In the same pan, stir fry vegetables in remaining oil until crisp-tender.

Stir broth mixture and add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to pan; heat through. Serve with rice and sprinkle with cilantro.

Teriyaki Egg Rolls

3 1/2 cups coleslaw mix

1 TB canola oil

 3 TB teriyaki sauce

egg roll wrappers

Oil for deep-fat frying

Sweet and Sour sauce

In a large skillet, saute coleslaw mix in oil until crisp-tender. Stir in teriyaki sauce; remove from heat. 

Roll egg rolls {instructions on package}

Deep fry {I used a fry daddy} 

Serve with sweet and sour sauce. SO YUMMY!

Mediterranean Roasted Salmon with Lemon-Feta Angel Hair

4 salmon fillets

1/2 tsp salt, divided

1/2 cup olive oil

2 TB Balsamic vinegar

2 tsp honey

1 tsp dijon mustard

3 plum tomatoes, chopped

1/4 cup chopped red onion

1/4 cup chopped green pepper

2 TB chopped pitted green olives {didn't use}

2 TB chopped ripe olives

Place salmon in a greased baking pan; sprinkle with 1/4 tsp salt. In a small bowl, whisk the oil, vinegar, honey, mustard, and remaining salt. Spoon 1 TB over each fillet.

In a large bowl, combine the tomatoes, onion, green pepper, olives and remaining oil mixture. Spoon over each fillet.

Bake at 425 degrees for 12-15 minutes until fish flakes with a fork

Lemon Feta Angel Hair

8 oz uncooked angel hair pasta

2 garlic cloves, minced

2 TB olive oil

1 pkg {4 oz} feta cheese

2 tsp grated lemon peel

1/2 tsp dried organo

1/2 tsp salt

1/2 tsp pepper

Cook past according to package directions. In a large skillet, saute garlic for 1 minute in oil. Drain pasta; stir into skillet. Add the remaining ingredients, toss to coat. Top with med. roasted salmon.

Au Gratin Chicken Chowder

6 bacon strips, diced

1 small onion, chopped 

1 pkg. {4.9 oz} au gratin potatoes

2 cups hot water

1 1/2 cups 2% milk

1 1/4 cups chicken broth

1 can whole kernel corn, drained

1 bay leaf

3 cups cubed, cooked chicken

2/3 cup evaporated milk

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels to drain. Reserve 2 TB drippings. Saute onion in drippings until tender. Add the potatoes with contents of sauce mix, water, milk, broth, corn, and by leaf. Cook, uncovered, over medium heat for 15-20 minutes or until potatoes are tender, stirring occasionally. 

Reduce heat. Stir in chicken, evaporated milk, and bacon; heat through. Discard bay leaf.