Chobani yogurt with Tortellini! A great summer cold salad

Hi everyone!

These last few weeks have finally felt like summer.  Hot days and humid nights and whether you have air conditioning or not the last thing you want to do it cook, correct?

Well even it you like to bake and cook like I do there are days you look for easy one two three recipes.  Simple meals that require a few ingredients to make a quick light meal.

Chobani is challenging everyone to create a #madewithchobani recipe for these hot summer days so with that bit of inspiration I decided to try my hand at creating a salad which would be easy, healthy and simple to make.

Did you know that Chobani yogurt has 40% less sugar than regular yogurt?  Yes and it tastes fabulous! Check out more recipes on their page Chobani Recipes

I just happened to have Chobani's Lemon blended yogurt right in my refrigerator so I immediately thought of a few ingredients I had handy and combined them to make a delightful light summer cold pasta salad.

Here's my simple recipe:

1- 9 oz. refrigerated tri-color cheese tortellini
1-5.3 oz. Chobani Lemon Blended yogurt
1-handful of fresh chives chopped or use green onion if you like
pinch of salt and pepper
grated Italian cheese
1/4 cup milk to thin 
1/2 cup chopped veggies (optional) carrots, celery, peppers)

Bring a pot of water to a boil adding a bit of salt.  When water is at a rapid boil toss in tortellini and stir cooking for about 2 to 3 minutes.  Remove from stove, drain.  Do not rinse.  Allow tortellini to cool to touch(I placed mine in refrigerator for a quick cool).  Set aside

yogurt, chives, pinch of salt and 1/4 cup milk to thin

In a medium bowl add Chobani lemon yogurt(Note: I think you could use unflavored too but I love lemon so that is why I decided to try my recipe with the lemon blended yogurt).

Add chopped chives, pinch of salt and pepper, milk and of course some grated Italian cheese.  Toss tortellini with yogurt mix making sure to cover each and every tortellini with this great dressing.

Refrigerate until completely cold and serve on a bed of fresh lettuce.  Any lettuce will do fine.

I added a touch of Balsamic vinegar to this dish to add a little sweetness.

Enjoy this simple yet healthy recipe and check out more greek yogurt recipes from Chobani.

Easy Corn Muffin Bake

I'm always trying to come up with different meal ideas and today while browsing the grocery store I found these Pillsbury refrigerated corn muffins.  Well ding!! I immediately thought of an easy meal for tonight's dinner.

I selected some lean ground beef, picked up a head of iceberg lettuce, tomato and organic salsa.  I had lots of different cheese at home as well as sour cream I thought so this is going to do just fine.

You can do it too!  Just use a little imagination and you too can create easy meals.  There are hundreds of meals that you can do in little time.  Just go for it!!!  This meal was yummy!

Delicious easy beef filled corn muffin.


I package Pillsbury grands refrigerated corn muffins
1 lb. ground beef browned
1/2 jar mild salsa
Salt and pepper
Mozzarella , American or any soft cubed cheese of choice.

Fry beef in a small amount of oil with salt and pepper until browned. Add salsa and cook for a few minutes. Remove from heat.

Heat oven to 350 degrees.
Using a extra large muffin tin spray with cooking oil. Place one raw corn muffin in each opening.

Press on bottom allowing some to extend up the side. Place a heaping tablespoon of beef mixture on top of raw corn muffin dough. Top with cheese of choice. Preferably I cube of mozzarella, American or sharp cheese. You could also use sour cream and other garnish after baking if you don't want cheese.
Bake 350 for 15 to 20 minutes or until sides are slightly browned.

Note:  Add in chile's, corn might even add to the yummy taste of this meal.
Serve with side salad. I circled the muffin with the salad for ease of eating. Yum yum

Visiting Cape May

This past week was a wonderful week visiting in order; our grandson at Penn State, my Mom, a few of my Harrisburg friends and finally stopping for a few days in Cape May, N.J.


We stayed at a lovely B&B called the Humphrey House.  We were lucky to stay in a suite that was known as the Doctor's Suite.  Quaint and tastefully decorated we felt very comfortable and relaxed there.  Everyone was so attentive and the breakfast was delicious.  

The Humphrey House

Check out below this link to find out a little history on Cape May.

Cape May, N.J.

It was quite an adventure in miles.  We probably traveled about 1,000 miles in these four days.  Hubby did all the driving. He likes it that way and I don't complain.  Traffic patterns changing and irate drivers can be very stressful. All in all it was a great few days and I'm happy to be home.

 Cape May is a quiet, family oriented Jersey shore quaint town.  Plenty of great restaurants and gorgeous Victorian Bed and Breakfast homes.

Here is an example of one of our Breakfast's at the Humphrey House.


 

I can't complete this post without showing you a few more photos of Mom and the friends I visited.

It's Grill Time!!!!! Beef Tenderloin Kabobs 6/16/13

Easy meal for those who love to grill!  After all the pizza I have made the last few days I was thinking a nice filet would hit the spot.  Filet's were on sale and I managed to get a really nice piece at at reasonable price. Yay!

  My hubby is watching so he doesn't eat a lot of red meat (heart surgery last year) so I rarely make steak.

We often talk about our food favorites and he always loved a nice steak. I wouldn't want him to deprive himself of something he has always enjoyed.  I think it's moderation and we do try to cut back on red meat.

  I don't know about you but there are some days I am not in the mood for chicken. I need change! This was a welcomed meal..Enjoy!

Below is the recipe I used:

1 lb. beef tenderloin cubed
I small red onion cubed
Sliced zucchini
Salt
Pepper
Grilling medium until center of beef is pink

Serve with rice and fruit


Happy Grilling!!

M.J.

 

Beef Skewers or Kabobs ( Another Suggestion)

1 lb. beef tenderloin

8 oz. whole fresh mushrooms

1 cup zucchini cut in large pieces

2 T. olive oil

 Peanut sauce for Beef

1/3 cup smooth peanut butter

2 T. soy sauce

1 tsp. rice vinegar

½ cumin

¼ pepper
1/4 cup water

 

Thread skewers.  Steak, mushroom, zucchini etc.  Brush with olive oil.  Broil or grill until desired medium center. Note:  I used red onion, steak and zucchini

Season with salt and pepper.  Grill to medium (slight pink in center) or to your desired temperature. 

Serve with Peanut Sauce if desired.

6/16/13
7/30/15

Cherry Pie:

I was planning on making a cherry pie with Rainier cherries but someone got to my cherries, hummmm.

 I didn't have enough cherries to make a whole pie so I added a can of Country Cherry Pie filling to the already pitted cherries I had left, added 1/2 cup sugar* optional and filled the  Pillsbury Pie Crust, dabbed 5 tsp. butter, added a lattice top, baked at 400 degrees for 40 minutes or until crust is golden brown....

Note:  

Easy Pie to make with refrigerated pie crust.  Happy Baking!

Finished

Add some butter to cherries before adding lattice.

Slice in strips

Place strips across leaving space between

Add caption

Ready to bake!

From my kitchen to yours,

 11/18/12