Thursday, March 11, 2010

Cooking Thursday


Last week I made a wonderful meal with the help of my favorite cooking magazine, Simple & Delicious.


Chicken Tortellini Alfredo  From Simple & Delicious

  • 1 package (9 ounces) refrigerated spinach or cheese tortellini
  • 2 cups fresh broccoli florets
  • 1 cup fresh baby carrots
  • 3 tablespoons Crisco® Pure Olive Oil, divided
  • 2 cups sliced fresh mushrooms
  • 1 large onion, cut into wedges
  • 1-1/2 teaspoons minced garlic
  • 3/4 pound boneless skinless chicken breasts, cut into strips
  • 1 jar (15 ounces) Alfredo sauce
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm.
  • In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat


Peanut Butter Pie  From Simple & Delicious

  • 3/4 cup peanut butter 
       4 ounces cream cheese, softened
       1 cup confectioners' sugar
       1 carton (8 ounces) frozen whipped topping, thawed
       1 graham cracker crust (9 inches)
  • In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers.
  • The boys loved both dishes and I loved how easy they were to put on the table.  Check out Sandra’s site for more Cooking Thursday.


    1. Peanut Butter Pie is no-bake and vegetarian. Perfect for me. Will try it some time. Thanks very much Julie.

    2. Yum, both recipes look delicious!


    Thanks for stopping by!