Summer in Arizona is akin to living in an oven; which means I try really hard not to have to use my oven for cooking. This week I planned a whole menu of foods that do not require the oven, only the stove or the slow-cooker.
I found this great site and made a whole bunch of freezer meals on Saturday that I can just throw into the slow-cooker, I’m very excited about this notion of freezer dinners! I’m really lazy about remembering to thaw out meat early in the day. I also find by 5pm I’m melting-ly hot and the last thing I want to do is stand in the kitchen prepping food. I’m optimistic that this freezer meal thing is going to revolutionize my cooking…I’ll let you know how it goes.
One of the two non freezer meals this week was tonight’s Cheese Tortellini & Vegetables in a creamy tomato sauce. I made it up as I went along and it turned out great! So great that I wanted to write out what I did so I can do it again.
Super Easy Vegetable Tortellini
16oz package of Cheese Tortellini
1c Chicken (or Vegetable) stock
1 small onion diced
1 orange bell pepper cut to bite size pieces
3 carrots peeled and cut into thin matchsticks
3 cloves of garlic minced
1/2c cherry tomatoes sliced in half
1/4c Parmesan cheese shredded (+ more for garnish)
small handful of fresh basil chopped
1/4c prepared (or homemade) marinara sauce
Cook pasta according to package directions. Sautee carrots, garlic, onion and bell pepper in butter until desired tenderness. Mix in flour. Add chicken stock and bring to a boil. When sauce begins to thicken add Parmesan cheese and Marinara sauce, stir until combined- drop heat to low and add the tomatoes. Mix cooked pasta with the vegetable/sauce mixture. Salt and pepper as needed. Top with basil and cheese then serve. Approx 20 min start to finish to make this and it served my family of 5.