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Date Night, Dinner ideas, Meal Prep, Pasta, Quick and easy recipes

Creamy Tortellini Lemon Pasta

This Creamy Tortellini Lemon Pasta is made in a lemon garlic sauce that has a hint of creaminess from the cheese and chicken stock that you’re sure to love. 

If you like Lemon pastas then be sure to also try my Pasta with clams or my Cajun Garlic Scallops my other favorites!

I’ve served this up many times in our home and it’s one of our favorite pasta dishes by far. 

This recipe is made with fresh spinach, baby tomatoes and Monterey jack cheese this dish is sure to impress.

Feel free to use anytime of white cheese that you like, such as parmesan or mozzarella.

I used Monterey jack cheese in this recipe to give it a bit of kick.

This is by far one of my favorite ways to make Chicken Tortellini, it is super quick, delicious and an easy yet fancy weeknight meal that can be pulled off with little effort.

Feel free to add some pre cooked sliced chicken breasts on top if desired as well. 

However you really don’t need it as this dish is pretty filling as is.

Comfort food meets healthy food, yes it’s possible. 

Most creamy pasta dishes call for cream but my recipe calls for chicken stock, making it much healthier for you.

So go ahead and indulge with this one, everything in moderation right 🙂

If your family loves pasta as much as we do, then i’m more than certain this is a dish that will be adored in your household for a longtime.

You can fancy it up even more by adding some pre-cooked shrimp on top too, Jason loves when I do that.

Sometimes if there is leftovers I will eat this cold but it definitely tastes best served hot.

Before serving just make sure you are seasoning with salt to taste and then drizzling a bit more lemon juice on top.

Then it will absolutely PERFECT!

If you end up giving it a try, I would love to hear what you think of it in the comments below.

MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead!

Recipe notes: You can use Parmigiano – Reggiano or Mozzarella for this pasta in replace of the Monterey jack if desired.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Appetizers & Sides, Christmas & Thanksgiving, Dinner ideas, Quick and easy recipes

Shredded Brussel Sprouts Recipe

These Shredded Brussel Sprouts recipe comes in a Bacon and Balsamic dressing and makes for an excellent side dish to just about any meal. 

SHREDDED BRUSEEL SPROUTS RECIPE

If you liked my other Bacon and Brussel Sprout recipe, then your sure to like this recipe for shredded Brussel Sprouts with Bacon and Balsamic.

Now, I don’t normally make claims like this, because everyone has different tastes right?

But seriously who doesn’t like bacon? Then adding it to brussels is just a match made in heaven, I could eat this all day everyday. And I’m sure most people could too!

Think Christmas and thanksgiving side dish with this recipe!

Not cooking for a crowd? Well then cut the recipe in half if you want, by why would you want too?

You can have this for lunch over the next few days, just store any leftovers in a sealable container and enjoy. It’s even good cold, but serving it warm is certainly best.

BENEFITS OF BRUSSEL SPROUTS

Did you know that Brussel Sprouts are packed full of nutrients?

Such as vitamin C and vitamin K, folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.

So don’t feel bad for adding bacon to them to enhance their flavor, after all the same amount of bacon in this recipe is similar to that of a large pizza.

You are allowed to indulge once in awhile right?

This a true one pot dish, that anyone can prepare in a cinch. 

CAN SHREDDED BRUSSLE SPROUTS BE FROZEN

Yes, just make sure you are you wash and dry them before freezing.

HOW SHRED BRUSSEL SPROUTS

The best way to shred Brussel sprouts is in a food processor. Set it to shave! 

Just make sure you pre wash them and trim off the bad ends before placing in the food processor.

WILL SHREDDED BRUSSEL SPROUTS TURN BROWN

No, not if your cooking them the day of.

Wash and trim the ends off the Brussels, then cut in half before placing in the food processor.

Thanks to my Hamilton Food Processor shredding these Brussels was a Breeze.

HOW TO MAKE SHREDDED BRUSSEL SPROUTS

  • Start by sauteing the chopped bacon, once it is cooked but not fully caramelized add in the garlic and sauté for 2 minutes till fragrant. Then add in the shredded brussels.

Season with salt and pepper and add in the balsamic vinegar, butter and saute till the brussels are cooked as you like. 

Looking for another more Brussel Sprout recipe? I have some more tasty ones below. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Soups & Stews

Easy Turkey Noodle Soup

This Easy Turkey Noodle Soup is an excellent recipe to have on hand after the holidays, as it utilize your leftover turkey’s carcass and even the gravy if you so desire. 

This Easy Turkey Noodle Soup is a great recipe to make, that utilizes the whole bird.

You can put almost any type of vegetable into this soup.

I used carrots and kale as it was what I had on hand. But really any type of vegetable will work!

EASY TURKEY NOODLES SOUP WITH CARCASS

So you probably know how good homemade chicken noodle soup is, but have you tried homemade turkey noodle soup? Well then you are in for something special. Because it is rich as it uses the whole carcus of the turkey!

If you have leftover gravy as well then you are going to want to add that in this soup too, trust me people will be begging for this recipe. It’s that good 🙂

I will typically make a BIG pot of turkey noodle soup the day after the holidays or the night of. 

This way I am not wasting any food by utilizing the leftover turkey and gravy.

What I will do is fill a stock pot up with water and then I will put the carcass from my leftover Turkey inside.

Then all there is to do is simply boil the bird for a good 30 minutes or more.

Then I will remove the bird and skim away anything that looks less appealing and use the remaining broth as my soup stock.

Now there are plenty of ways to make this kind of soup, so I’m going to give you a few options here and let you decide what works best for you.

Really you cannot go wrong with making this soup, it’s healthy and also an excellent recipe to keep on hand after the holidays when you have leftover turkey.

When I talk options, I mean you can decide what type of noodle to place in the soup and vegetables.

For the noodles there are thick or thin, large and small, options.

So the type you use totally depends on what you prefer, however I do recommend using “egg noodles” because they are much lighter and work so much better in this kind of soup.

If you are feeling under the weather, feel free to add more garlic and onions to the stock as they carry antibacterial properties and have been proven to help people get better much faster. 

I hope you give it a try and let me know what you think. Enjoy! 

Note: If you have a leftover turkey, then you can omit the chicken stock and simmer your turkey carcass for one hour in 8 cups of water, covered.

And use the turkey stock in replace if the chicken stock. Also use the leftover white turkey breast instead of buying turkey breasts as that works great too for this soup.

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Appetizers & Sides, Christmas & Thanksgiving, Quick and easy recipes

Old Fashioned Green Beans with Bacon

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These Old Fashioned Green Beans with Bacon can be served as a side dish to just about any meal or can be enjoyed as the main dish as well.

Old Fashioned Green Beans with Bacon use either fresh long beans or frozen.

Sometimes people add bacon and parmesan to there side dishes! I add it to my main dish.

Yup, I like to make these “Green Beans with Bacon and Parmesan Cheese” for dinner pretty often. 

However, of course this recipe can be served as a side to just about any meal. Think Christmas and Thanksgiving type gatherings. Who would not want a scoop of this?

Everything you see here is fried together in one pan making it a breeze to prepare. It doesn’t get any easier, tastier than this.

Sometimes, I like to bake some fish sticks in the oven as they go along pretty well with these beans and bacon. 

Absolutely delicious!

You have three options when it comes to cooking these beans, you can bake them, fry them or steam them. I fried mine for this recipe, as I like to use the bacon pan to help the beans pick up even more flavor.

If you are on a diet steaming them would be best. 

If you end up giving it a try I would love to hear what you think of it in the comments below. This super satisfying recipe is sure to hit the spot tonight! You can always skip the chicken and make this a vegan dish. I hope you give it a try, Bon Appetit!

MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead!  This recipe feeds four, so if your wanting more? Simply adjust the recipe above with my simple recipe adjuster.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

More Christmas & Thanksgiving recipes you may like:

See below for more inspiration!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Date Night, Dinner ideas, Meal Prep, Pasta, Quick and easy recipes, Vegetarian

Tortellini Mushroom Recipe

This Tortellini Mushroom Recipe is absolutely delicious! Made with brown mushrooms, cheese tortellini.

This pasta dish is quick and easy to make and can be served any night of the week.

If you are looking for a vegetarian dish for tonight’s dinner and love mushrooms, then your in for a treat!

How to make Tortellini Mushroom Recipe

  • To make this dish you will simply start by cooking the pasta according to the package instructions.  
  • While the tortellini is cooking, you can add 2 tbsp of butter to a non stick frying pan and add in the sliced mushrooms.
  • Sauté then with fresh rosemary and salt and pepper till browned and soft. 
  • Now all you will have to do is add in the balsamic vinegar and bring to a simmer for 2 minutes before adding back in the cooked tortellini and parmesan cheese.
  • Toss everything together and enjoy your mushroom feast!

This recipe can be made vegan instead of just vegetarian if you want.

However you would want to replace the butter, parmesan cheese and cream with vegan options of course.

And of course you can use “gluten free” pasta if your on such a diet.

So really there is no excuse to not indulging once in a while in such an amazing dish.

Dinner for 2 never looked so Tasty!

Squeeze the juice from a lemon overtop before serving and you will be in mushroom pasta heaven… Bone appetit!

Looking for a NEW MEAL PREP option for the week. This recipe is perfect for that 🙂

Other pasta Dishes you will love

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Chicken, Date Night, Dinner ideas

Lemon and Garlic Roast Chicken

I have an easy Lemon and Garlic Roast Chicken recipe that can be pulled of in no time and serves as a meal for four. 

Lemon and Garlic Roast Chicken is one of those no brainer, one pot recipes that can feed a family of four. By simply adding potatoes, carrots and onions to this baking dish. You can have a whole meal ready in under 1 hours time with very little effort.

Talk about easy peezy right! Wanting another awesome recipe that uses a whole chicken? Try my Air Fryer Whole Chicken

This super simple, one pan recipe is sure to have your family requesting for more. Now if you are wanting to feed more than 4 people then you simply just have to bake two chickens.

And don’t forget to keep the bird/bones to make some leftover chicken noodle soup for the next day!

Can it get better than this? We think not.

Note: It’s very important to preheat your oven prior to cooking the bird.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Date Night, Dinner ideas, New Year's, Quick and easy recipes, Vegetarian

Creamy Tuscan Gnocchi

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This Creamy Tuscan Gnocchi is made with sun dried tomatoes, kale and parmesan cheese. 

This Creamy Tuscan Gnocchi recipe contains no cream, so is on the lighter side and is  absolutely delicious! So if you are looking for a decadent gnocchi dish minus the excess calories? Then you have come to the right place. 

If you want to make it with cream and the vegetable stock you can as well. However, just be sure to half the vegetable stock so there is not to much liquid.

Also, be sure to sauté the sun dried tomatoes for a minimum of 2 minutes in vegetable stock, this really helps to bring out the flavors. Do this before adding back in the cooked gnocchi.

I have really started to appreciate Italian cuisines more so over the past few years, before I used to prefer Greek. I guess with time my tastes change and I’m so grateful to be able to dabble in all the amazing flavors that the World has to offer.

I could just eat this type of food everyday, nothing really compares to pillowy soft gnocchi.

And when it is tossed in a creamy sauce it’s so good, it will have you craving it often.

The nice thing about this recipe is that it can be whipped up in under 20 minutes.

Which can make for a quick and tasty weeknight meal in no time. 

Go ahead indulge no guilt here!

This recipe would be perfect for a romantic dinner idea, think Valentines day or New Years.

Also you can add some cooked shredded chicken to this or cooked bacon if desired.

As for me I like it just like this, I’m also a huge sun dried tomato lover SO I will add even more sun dried tomatoes to my dish when making it just for myself.

This recipe can be made vegan instead of just vegetarian as well. 

However you would want to replace the sour cream with a vegan options of course.

I will leave that all up to you, I hope you give it a try either way!

Sprinkle some fresh parmesan cheese on top before serving and you will be in Gnocchi heaven…

Bone appetite!

Here are some other Gnocchi recipes that you will love

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Quick and easy recipes, Skip the takeout, Soups & Stews

Sausage Gnocchi Soup

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This Sausage Gnocchi Soup recipe is similar to the Italian Gardens recipe for Zuppa Toscana! 

This Sausage Gnocchi Soup recipe is one of those soups that you will want to make a big old pot of and enjoy over a few days.

Want more recipes that call for Sausages? Try my Sausage and potatoes

Zuppa Toscana is one of the Olive Garden’s most popular soups. This recipe is very similar other than instead of using spinach I used kale as that was what I had on hand. And trust me it is just as good if not better!

I really like to use “medium Italian sausage” for this recipe. However if your wanting a more spicy soup feel free to add a spicer sausage.

So if your craving a soup to warm you up, but also want a hearty meal. Then this Gnocchi Sausage Kale Soup will hit the spot!

I have always loved Italian type soups and have been testing out a few of these popular gnocchi soups for some time now.

I found that the key to making it more like a soup rather that just a pasta dish is to use “Mini Gnocchi“ for the soup, rather than regular sized gnocchi. 

If you are wondering what those look like, see this spoonful below.

My soup utilizes Kale and makes for one healthy hearty meal! You can always use spinach instead if desired!

I decided to finally share my favorite version of it with you today! Mine is pretty similar to allot of those Italian Tortellini soup recipes you will find out there.

However mine has a few differences such as mine will use kale instead of spinach and celery instead of the carrots.

Not to sure why almost all Italian tortellini soups call for carrots these days, but to me that is so wrong.

Oh and mine also has a fair amount of parmesan cheese and absolutely “no cream”. The tomatoes and cheese will make it creamy enough!

I like to use sour cream vs heavy cream as it helps to make this soup super creamy without all the extra fat. That sour cream is mixed with chicken stock or vegetable whichever you prefer to use. 

If you are planning to enjoy this soup over a couple of days, then you will want to add one more cup of stock in the soup. Since the Gnocchi tends to soak it up overnight.  Believe it or not but this soup tastes even better on the second day.

If you loved this soup? you will also love the following recipes below.

Notes: Also keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

© CanadianCookingAdventures.  All images and content are COPYRIGHT PROTECTED. Please do not use any images without prior permission.  Please do not republish this recipe.  If you want to reference this recipe, link directly back to this post. Thank you, Jacqueline