Happy Monday! It has been so much fun following along and learning what you all like to cook for dinner that I decided to repost the three recipes you told me are your favorites. These three received the top number of likes over the last few months.
Meatball Tortellini Soup
- 2 tablespoons of olive oil
- 1 small onion chopped
- 2 stalks celery chopped
- 1 tsp. minced garlic
- 1 bag of frozen Italian-style meatballs (I love the Rosati meatballs that you can find in the frozen section; the smaller ones work best)
- 1 can of diced tomatoes (best if they’re the ones seasoned with basil)
- 1 cup of sliced carrots
- 1 cup of sliced mushrooms
- 4 cups of chicken broth (or add more if soup seems light on broth)
- 2 tsp. Italian seasoning
- 1 package of cheese-filled tortellini
- 3 cups of spinach
- Shaved parmesan cheese for garnish
- Salt and pepper to taste
Sauté the onion, celery, and garlic in olive oil until tender in a large soup pot. Then add frozen meatballs and brown. Once meatballs are warm, add in tomatoes, carrots, and mushrooms. Once mixed in, cover with chicken broth. Once broth begins to boil, add the tortellini. Finally, top with spinach. Let simmer for 15 minutes and then serve immediately. Top with shaved parmesan cheese and some warm crusty bread and you have yourself a dinner.
To make in the slow cooker, sauté the onion, celery, and garlic in olive oil until tender in a large soup pot. Add frozen meatballs and brown. Then, place these ingredients and all but the tortellini and spinach in the slow cooker. Before serving, add tortellini and let simmer 10 minutes. Add spinach, simmer five more minutes, and serve.
Balsamic Pork and Vegetables
- 1 pork tenderloin
- 1 pound Brussel sprout, rinsed and halved
- 1/2 butternut squash, peeled, seeded, and diced (I purchase the pre-cubed squash that you can find in the produce section at your grocery store)
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon minced garlic
- 1/2 cup fresh rosemary leaves
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon honey
- Parmesan cheese for garnish
- Fresh parsley for garnish
- Preheat your oven to 450. Season pork tenderloin with salt and pepper.
- Whisk or blend the following in a food processor to make the sauce: olive oil, balsamic vinegar, garlic, rosemary leaves, Italian seasoning, honey, and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pork tenderloin and cook, turning frequently until brown on all sides, about 10-12 minutes.
- In the meantime, line a sheet pan with tin foil. Spread Brussel sprouts and diced butternut squash, season with salt and pepper and toss with a tablespoon of olive oil. Push veggies to the side to make room for the pork tenderloin.
- Once browned, transfer the pork tenderloin to the sheet pan. Baste the tenderloin with half the balsamic sauce and drizzle on the Brussel sprouts with the sauce as well. Roast in oven for 12-15 minutes, or until the pork is done and Brussel sprouts are nicely browned.
- Cut the pork tenderloin into thick 1/2-inch slices and serve with the other half of the balsamic sauce on top. Sprinkle the roasted Brussel sprouts with Parmesan. Garnish the whole dish with chopped parsley.
- Serve with a side of brown rice.
Pork Roast Topped With Applesauce
- 2 lb. pork roast (serves my family of 6 this week with my college daughter home)
- 1/2 -1 tablespoon of ground cloves (You almost can’t sprinkle enough in our house…we like lots of flavor! But if your palette is milder, start with 1/2 tablespoon and work your way up from there.)
- 1 teaspoon of garlic powder
- 1/2 teaspoon dry mustard
- Salt and pepper to taste
- 1 24 oz. jar of apple sauce
- Preheat oven to 350.
- Line baking dish with several layers of tin foil to keep the applesauce from ruining your baking dish. Grease tin foil with a tablespoon of olive oil or PAM.
- Place pork roast in dish and sprinkle with all dry ingredients.
- Pour entire jar of applesauce over the pork roast.
- Place pork roast on center rack of oven for about 90 minutes. Use meat thermometer to confirm roast is cooked through.
- Slice pork roast and serve with spoonfuls of applesauce over the meat as gravy. Add a twice baked potato and some brussel sprouts on the side.
I’d love to know what you’re making for dinner! Feel free to leave a comment on this post or email me at firstname.lastname@example.org.