Cheesy Veggie Bake with Dumplings

 Ingredients

• 1 package of Boursin cheese (any flavor)
• 1 carton cherry tomatoes
• 2 zucchini, sliced 
• 1 yellow squash, sliced (or sub broccoli florets)
• 5 cloves garlic, peeled, whole
• cooked tortellini (or sub lamb dumplings)
• onion powder / Herbamare / Lowry's
• salt
• pepper

Directions

1. Preheat oven to 400 degrees
2. Place Boursin cheese in the middle of a baking dish
3. Add cherry tomatoes, zucchini, yellow squash, and garlic to the baking dish all around the Boursin cheese.
4. Drizzle with olive oil and sprinkled with seasonings
5. Bake for 30 minutes
6. Mix well until cheese is dispersed throughout the veg
7. Mix in cooked tortellini (or dumplings) and enjoy!

Source

• https://www.instagram.com/alisonhavens_/

Tortellini with Tomatoes and Creamy Pesto

  Ingredients

• 2 cups heavy cream
• 1/3 cup pesto
• 20 oz. tortellini (cheese or chicken)
• 8 oz. mozzarella cheese pearls
• 10 oz. cherry tomatoes halved
• balsamic glaze (optional)
• lemon juice (optional)

Directions

1. In a large 12-inch skillet, add 2 cups heavy cream and ¼ cup prepared pesto. Whisk to combine and bring to a simmer over medium-high heat.
2. Add 2 (10 oz.) packages of cheese tortellini, stirring to combine. Cover and continue cooking for 6 minutes or until tortellini has softened and the sauce is thick and creamy.
3. Meanwhile, halve the 10 oz. container or tomatoes and season liberally with salt and pepper.
4. Turn off heat and stir in 1 (8 oz.) package mozzarella cheese pearls and the cut tomatoes; toss to combine.
5. Optional Extras: 
1. Crisp 1 (4 oz.) package diced pancetta in the same skillet before you begin cooking the tortellini. After crisping, set aside on a paper towel lined plate and continue cooking in the same skillet.
2. Once the dish is complete, finish with a drizzle of fresh lemon juice, balsamic vinegar or glaze and freshly torn basil leaves.

Notes

• Serve with crusty bread and a simple green salad.
• If using a homemade pesto, make and store in airtight container for up to 3 days.
• Swap Suggestions
• Protein: Add the crisped pancetta or swap the cheese tortellini for a meat filled option.
• Heavy cream: Swap heavy cream for marinara sauce.
• Mozzarella cheese: Swap mozzarella for shredded Parmesan.

Source

• Kelsey Nixon Recipe Club
• https://kelseynixon.kartra.com/portal/RecipeClubLogin/post/1440

Slow-Cooker Pumpkin Chili

Ingredients

• 1 can (28 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained, rinsed
• 1 can (15 oz) cannellini beans, drained, rinsed
• 1 can (15 oz) canned pumpkin (not pumpkin pie mix)
• 1 can (4.5 oz) chopped green chiles
• 1 1/2 cups vegetable broth (from 32-oz carton)
• 1/2 cup chopped onion
• 3 cloves garlic, finely chopped
• 4 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt

Directions

1. Spray 5-quart slow cooker with cooking spray.
2. Add ingredients to slow cooker; stir to combine. Cover; cook on High heat setting 3 1/2 to 4 hours or on Low heat setting 7 to 8 hours.

Notes
- Top with shredded Cheddar cheese, chopped green onions, sour cream or pepita seeds.

Source
https://www.pillsbury.com/recipes/slow-cooker-pumpkin-chili/baa6eba5-d3f7-4acc-8749-3e5963106a7e

Chicken Pesto Sandwich

Ingredients

• 2 cups shredded chicken breast
• 1/4 cup Greek yogurt
• Kosher salt and freshly ground black pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted, for serving
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving
• 8 ounces mozzarella, sliced
• 1/2 cup pesto

Directions

1. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
2. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.

Notes
Prep Time 10 minutes
Yield 4 servings

Source
http://damndelicious.net/2012/10/22/chicken-pesto-sandwich

Strapatsada - Scrambled Eggs With Tomatoes

Ingredients

• 2 large, ripe, firm tomatoes
• 2 tablespoons extra virgin Greek olive oil
• 1 garlic clove, finely chopped (optional)
• 1 tablespoon fresh or dried mint or oregano
• 4 large eggs, slightly beaten
• ½ cup grated Greek feta or kefalotyri cheese
• Salt and pepper to taste

Directions

1. 1. Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
2. In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that’s left is thick pulp, about 10 minutes.
3. Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
4. Transfer to serving plates and sprinkle with grated Greek feta or kefalotyri cheese.

Notes
Serves 2

Source
http://6thfloor.blogs.nytimes.com/2014/01/18/scrambled-eggs-with-tomatoes-greek-style/?_php=true&_type=blogs&_r=0