How are you guys doing?
This week, you are being treated to 2 different recipes in 1!
We have used fresh tortellini in meal prep recipes before & it has worked quite well, so we thought we would do 2 recipes using this time around.
One thing I will say before I begin. The flavours of these recipes are great, but we made a critical error in cooking the pasta too much before freezing them.
The texture when we reheat these dishes is all wrong (Mack doesn't like them at all because of the texture & Tim has taken to frying the pasta off to make them less soggy haha). I think we either need to not add the pasta until we serve, or throw the pasta in & immediately take the dish off the heat to cool so the pasta doesn't overcook.
Regardless, these two recipes have delicious flavours - enjoy!
This week, you are being treated to 2 different recipes in 1!
We have used fresh tortellini in meal prep recipes before & it has worked quite well, so we thought we would do 2 recipes using this time around.
One thing I will say before I begin. The flavours of these recipes are great, but we made a critical error in cooking the pasta too much before freezing them.
The texture when we reheat these dishes is all wrong (Mack doesn't like them at all because of the texture & Tim has taken to frying the pasta off to make them less soggy haha). I think we either need to not add the pasta until we serve, or throw the pasta in & immediately take the dish off the heat to cool so the pasta doesn't overcook.
Regardless, these two recipes have delicious flavours - enjoy!
RECIPE 1
Tortellini Primavera | Serves 16
Ingredients
8 cups filled tortellini (we used beef this time)
4 zucchini, diced
4 yellow squash, diced
4 cup of diced carrots
2 broccoli head, cut into pieces
2 large jars pasta sauce (yes we cheated for this one)
4 cups water
8 tablespoons dried basil & thyme
Method
Step one: add all ingredients except pasta to a pot.
Step two: cover & cook over medium heat for 20 minutes or until veggies are soft. Stir occasionally.
Step three: add the tortellini to the pot & take immediately off the heat.
To serve, defrost & heat, then sprinkle with parmesan. Also tastes great with a salad or garlic bread.
RECIPE 2
Garlic, Chicken & Veggie Pasta | Serves 16
Ingredients
Olive oil
1.5kg chicken breast, diced
8 carrots, sliced
4 zucchini, sliced
4 yellow squash, sliced
6 cups kale, chopped (*note: we totally forgot to put this into ours!)
8 cloves garlic, crushed
600g pasta (we used filled tortellini)
Oregano, salt, pepper
Method
Step one: heat a pan with 2 tablespoons of olive oil on medium-high heat.
Step two: add in diced chicken breast, followed salt, pepper & oregano. Cook until no longer pink. Remove chicken from pan.
Step three: add carrots & sauté for 2-3 minutes until tender.
Step four: add in zucchini & yellow squash, & sauté until they become slightly translucent.
Step five: add in the kale & some more olive oil, salt & pepper. Sauté until kale begins to wilt then add the garlic.
Step six: put the tortellini & chicken into the pan & mix.
We added a splash of chicken stock into this one for a bit more sauce.
This one also is great served with garlic bread.
Which one is your favourite?
Hx
Ingredients
8 cups filled tortellini (we used beef this time)
4 zucchini, diced
4 yellow squash, diced
4 cup of diced carrots
2 broccoli head, cut into pieces
2 large jars pasta sauce (yes we cheated for this one)
4 cups water
8 tablespoons dried basil & thyme
Method
Step one: add all ingredients except pasta to a pot.
Step two: cover & cook over medium heat for 20 minutes or until veggies are soft. Stir occasionally.
Step three: add the tortellini to the pot & take immediately off the heat.
To serve, defrost & heat, then sprinkle with parmesan. Also tastes great with a salad or garlic bread.
RECIPE 2
Garlic, Chicken & Veggie Pasta | Serves 16
Ingredients
Olive oil
1.5kg chicken breast, diced
8 carrots, sliced
4 zucchini, sliced
4 yellow squash, sliced
6 cups kale, chopped (*note: we totally forgot to put this into ours!)
8 cloves garlic, crushed
600g pasta (we used filled tortellini)
Oregano, salt, pepper
Method
Step one: heat a pan with 2 tablespoons of olive oil on medium-high heat.
Step two: add in diced chicken breast, followed salt, pepper & oregano. Cook until no longer pink. Remove chicken from pan.
Step three: add carrots & sauté for 2-3 minutes until tender.
Step four: add in zucchini & yellow squash, & sauté until they become slightly translucent.
Step five: add in the kale & some more olive oil, salt & pepper. Sauté until kale begins to wilt then add the garlic.
Step six: put the tortellini & chicken into the pan & mix.
We added a splash of chicken stock into this one for a bit more sauce.
This one also is great served with garlic bread.
Which one is your favourite?
Hx
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