Tortellini, Chicken, and Vegetables/ Green Beans with Cream Sauce

These two meals both turned out wonderful. I prepared this meal on a Sunday because I would have the most time to cook, but it only took me a little over an hour to make both dishes. The Lucy didn't "dig" the food to much. However, she hasn't enjoyed very much today. The main dish was very bright and colorful. Anna said it looked like a rainbow. The sauce that went with the green beans was amazing. I am going to look to use the sauce in some other meals in the future. The Tortellini was easy and I doubled the recipe so it would be plenty for two nights worth. The recipe that is below is not doubled (just a warning). Also, I used fresh green beans and milk in the green bean dish.

Grade: A

Tortellini, Chicken, and Vegetables

1/2 c chopped onion

1 Tbs margarine or butter

1 14.5 oz can diced tomatoes

1/2 c dry white or red wine

1/2 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp basil

1/4 tsp salt

1/8 tsp pepper

1 9 oz package refrigerated fresh cheese-filled tortellini

2 c loose-packed frozen mixed vegetables

2 c chopped cooked chicken

1 Tbs cornstarch

1/4 c cold water

1. For sauce, in a medium saucepan cook onion in margarine or butter till onion is tender but not brown. Add undrained tomatoes, wine, thyme, basil, oregano, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

2. Meanwhile, in a large saucepan cook tortellini according to package directions, except stir in frozen vegetables along with tortellini. Drain cooked tortellini and vegetables; keep warm.

3 Stir chicken into sauce. Combine cornstarch and water; stir into sauce. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Pour sauce over tortellini and vegetables; toss well to coat. Makes 4 main dish servings.

Green Beans with Sherry Cream Sauce

1 lb green beans (fresh) or two 9-oz packages frozen cut green beans

1/2 c sliced fresh mushrooms

1/4 c chopped onion

1 clove garlic, minced

1 Tbs margarine or butter

1 Tbs all purpose flour

1/8 tsp salt

1/8 tsp coarsely cracked black pepper

1/4 c bee broth

1/4 c milk
2 Tbs dry sherry, dry white wine, or beef broth

1. cut fresh green beans into 1 inch pieces. Cook fresh green beans, covered in a small amount of boiling water for 20-25 minutes or till crisp-tender. (or, cook frozen beans according to package directions.) Drain; return beans to saucepan.

2. Meanwhile, for sauce, in a small saucepan cook and stir mushrooms, onion, and garlic in margarine or butter about 4 minutes or till tender. Stir in flour, salt, and pepper. Carefully add beef broth and half-and half all at once. Cook and stir for 1 minute more. Stir in sherry. Stir sauce into cooked beans in saucepan; heat through. Makes 4 to 6 servings.

Sarah trying to excape

Emily, actually enjoying her dinner for once.

Anna trying to figure out how to get the food to fly out of her bowl and into her mouth.

Lucy trying out the new horizonal drinking cup.