Chicken Enchilada Slow Cooker Soup

I don’t know about all of you, but I love a good soup during winter.  I also love cooking in my crock-pot if y’all haven’t noticed.  I had never made this recipe before but it was delicious and I would definitely make it again.  It had very similar flavors as tortilla soup, so if you like tortilla soup you will love this.  It was super easy, healthy and very filling.  I made a few adjustments to the original recipe that I found on All Recipes website to add and extra kick to it.   If you do not like spicy, just ignore my tweaks.

Here is the recipe:

1 pound skinless, boneless chicken breast halves (I think I used a little more than a pound)
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes including juice
1 (14.5 ounce) can chicken broth (add a little extra if you are using more than a pound of chicken)
1 (10 ounce) can enchilada sauce (add a little extra if you are using more than a pound of chicken)
1 (4 ounce) can diced green chiles (I used half a can of regular green chiles and half a can of hot green chiles
1 white onion, chopped
1/4 cup chopped fresh cilantro
2 bay leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper, or to taste

Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, bay leaves, garlic, cumin, chili powder, salt, and black pepper.

Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Top with avocado, cheese, cilantro and tortilla strilps.

Hope everyone loves it!

Stuffed,

Brittany

Crusted Honey Mustard Baked Chicken

I found this recipe through my new favorite friend, Pinterest and amazing does not even begin to describe how delicious this chicken was.  It is actually a weight watchers recipe, but it tasted sinfully good.  Also, it only took me about 10 minutes to prep everything and 10-13 minutes to bake everything and about 5 minutes to clean up (I love you aluminum foil).  The hard part was not going back for seconds or thirds. 

If you love eating healthy and are always looking for new ways to make chicken, this is a definite must try dish.

Here is the recipe:

Chicken Ingredients:

1 spray(s) cooking spray   

2/3 cup(s) lite honey mustard dressing   

1/8 tsp table salt   

1/8 tsp black pepper   

2 tsp dill, freshly chopped     

1 medium uncooked scallion(s), finely sliced   

1 cup(s) cornflake crumbs     

1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces (I chose to use

Asparagus Ingredients:

1 bunch of asparagus (use as little or as much as you want)

olive oil

salt and pepper to taste

Preheat oven to 425°F. Coat a shallow pan with cooking spray.

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

Bake until chicken is golden and no longer pink in center, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

For the asparagus, simply cover a pan in foil.  Trim the ends off of the asparagus (about an 1 ½ inches).  Lay on pan, drizzle with olive oil and roll asparagus in olive oil to coat.  Season with salt and pepper to taste.  Bake for 8-10 minutes, or until tender crisp.

I hope you all enjoy this one!  I know I cannot wait to make it again.

Stuffed,

Brittany

Sausage and White Bean Stew with Escarole (or Spinach)

This is a delicious soup/stew that is perfect for a cold night.   An old roommate of mine, Andrea Bearce Duty, also loved to cook and this is one of the recipes I made sure to get from her before she moved out.  It is simple to make, healthy, delicious and of course makes great leftovers.   The other great thing about this recipe is it is very easy to make it more as a soup or as a stew.  If you want it to be soupier, then stick to the original measurements.  If you want it more hearty like a stew, add more meat and beans and go a little lighter on the chicken broth.  Either way it is delicious and Andy and I could not get enough of it last night.

What I loved about Andrea was how everyday I came home from school she was either cooking or baking something new.  She truly had a love for food and now she owns a very successful business in Austin called Bake Sale that specializes in dessert bars for weddings and special events.  If you live down there, you should definitely check it out! 

P.S. It is hard to get a good picture of stew when it is still steaming and fogging up the camera lens.  So I apologize for the blurriness.

Here is the recipe:

1 tsp. olive oil

8 ounces bulk Italian Sausage, sweet and/or hot (I used hot Italian Chicken Sausage and I used almost a pound)*

5 large garlic cloves, minced

1/2 tsp red pepper flakes, or to taste (I like to use more)

1 head escarole chopped into 2-inch pieces (spinach works too)

3 cups cooked or canned white beans , partially drained (I used 4 cups)

3 cups chicken stock or chicken broth (I used 4 cups)

½ stick unsalted butter (optional and I didn’t use it)

½ cup freshly grated Parmesan cheese

2 plum tomatoes, diced

2 Tbsp chopped fresh parsley

salt and pepper to taste

*I always find chicken sausage still in its casing, but it is very easy to remove the casing.  Then brown like normal sausage.

In a large deep skillet, heat the olive oil then cook the sausage over medium heat until it begins to brown, about 10 minutes.

Add the garlic and pepper flakes to the skillet and sauté over medium-high heat until the garlic softens, about 2 minutes.  Add the escarole and cook until wilted, about 2 minutes.

Add the beans and cook for 1 minute.  Add the stock or broth and bring to a gentle boil.

Add the butter (optional), cheese, tomatoes and half the parsley.  Mix to combine and cook until heated through and butter is melted.  Add salt and pepper to taste.

Garnish with remaining parmesan and parsley.

I hope you enjoy this as much as we did last night!

Stuffed,

Brittany

Slow Cooked Smoky Chipotle Brown Sugar Chicken Tacos

As many of my friends know, I love tacos.  I love them so much that I do not refer to them as tacos, but as TACOOOOOS!  And these tacos were absolutely amazing!  An hour after I was done eating, the smoky chipotle flavors were still tickling my taste buds, making me want more!

I found this recipe on a new blog I found called Can You Stay for Dinner that I am absolutely obsessed with and cannot wait to try more of the recipes.  Everything on the blog is healthy and looks so scrumptious. 

I like these tacos so much for three reasons that I frequently post about the food I make.  Easy and quick to make.  Delicious.  Healthy.  When cooking meets these three criteria, I am in heaven. (Although I do love the complicated gourmet food challenges on occasion too!)

Here is the recipe:

2 lbs boneless, skinless chicken breast

1/2 red onion, chopped

3 cloves garlic

15 oz can fire roasted diced tomatoes, drained (recommended: Muir Glen)

1 chipotle pepper in adobo sauce, finely chopped (1 pepper pulled from a packed can – I used 3 peppers and recommend it)

2 tablespoons brown sugar

juice of 1 lime

1/4 cup packed fresh cilantro

1/4 teaspoon liquid smoke

corn or flour tortillas

Toppings:

avocado

cheese

cabbage

red onion

Place chicken in the base of your slow cooker.

Puree all remaining ingredients in a blender or food processor until well combined and smooth.

Pour over chicken breasts and cook on low for 8-10 hours. Shred using two forks.

I hope you enjoy these TACOOOOOOS as much as I did!

Stuffed,

Brittany

Mayo-Free Tuna Salad

Tuna salad has always been a favorite lunchtime meal of mine and we always make it the same way in our house.  We usually use my homemade candied jalapenos finely diced and a little bit of mayonnaise and it is delicious.  So when I saw a post one of my friends had put up on their blog for a mayo free tuna salad I thought I would give it a whirl and I am sure glad I did.  I made a few adjustments to the ingredients, but if you want the original recipe click on the link for her blog Fit to Flourish.

Here is the recipe:

2 2.6 oz packages white tuna packed in water

½ avocado mashed with a fork

1 ½ Dijon mustard

Mrs. Dash no salt seasoning to taste

Lemon juice

(Romaine lettuce leaves or bread for serving)

Squeeze lemon juice over the mashed avocado and stir (this will keep the avocado fresh in your lunch all day.  Mix in the tuna, Dijon mustard and Mrs. Dash to taste.  My favorite way is to eat this as a lettuce wrap, but bread works great too!

Enjoy!

Stuffed,

Brittany

Hummus

Andy and I love hummus and snack on it quite frequently.  For the most part we usually just buy original flavor, but occasionally we mix it up.  So instead of purchasing hummus this last week, I decided to make it.  It turned out great!  Smooth and creamy, with a nice garlicky taste. 

Here’s the recipe:

1 clove garlic

1 (19 ounce) can garbanzo beans, half the liquid reserved

4 tablespoons lemon juice

2 tablespoons tahini

1 clove garlic, chopped

1 teaspoon salt

black pepper to taste

2 tablespoons olive oil

Slap ya Mama Cajun seasoning (optional)

Pita chips, cucumbers, and bell peppers are my favorites to eat hummus with!

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.  Another option is to sprinkle some of the Cajun seasoning on top, it is delicious with the hummus.

Hope y'all love this!

Stuffed,

Brittany

Slow Cooker Taco Soup

Around last fall/winter, Andy and I discovered the joy of cooking in the slow cooker.  I borrowed a slow cooker from my mom one day and needless to say, she never got it back.  What was even funnier, was when she got jealous of how much we started using her slow cooker and loving what we were making, she went out and bought herself another one (and she actually uses it now too).

When I first started making food in the slow cooker I came across Stephanie O’Dea’s “Make It Fast, Cook It Slow” cookbooks and it is still one of my favorite cookbooks to pull recipes from.  All of the recipes take very little prep time and always come out delicious and her taco soup is exactly that.  It is scrumptious, hearty and makes for great leftovers.

Here is the recipe:

2 cans of kindey beans, drained and rinsed

2 cans of pinto beans, drained and rinsed

2 cans of corn

1 onion, diced

1 large can of diced tomatoes

1 can tomatoes and chiles (rotel is fine and I like using the hot one)

1 - 2 packets taco seasoning (depending on how much meat you are using)

1 packet ranch dressing mix

1 to 1 ½ lb browned ground meat (we like to use 1 ½ buffalo meat)

shredded cheese and sour cream for embelishment

Brown and drain meat.  Add meat and onion to slow cooker.  Sprinkle seasoning packets on top of meat.  Drain and rinse beans, then add to slow cooker.  Add entire contents of corn and tomato cans.  Stir.

Cover and cook on low for 8 -10 hours or on high for 4 – 5 hours.  Serve with sour cream and cheese.

I hope you all love this one as much as we do!

Stuffed,

Brittany

Salsa Chickpea Lettuce Wraps/ Chickpea - Eggplant Stew

This was my last vegan recipe from vegan/vegetarian week and they were suppose to be lettuce wraps, but I made a few adjustments and although the picture does not depict this I really made it into a stew and it was delicious!  It took me no time at all and the salsa’s that I used gave it a great kick.  For the non-vegan’s out there, this would be a perfect side to any meat dish.

Here is the recipe:

10 whole lettuce leaves

1 whole green bell pepper, seeded and diced

1 whole red bell pepper, seeded and diced

1 ½ cups diced eggplant

½ cup onion or ¼ cup scallions

1 15 oz. can diced tomatoes (I got the kind with green chiles in it too)

8 ounces salsa

(3 Tbsp jalapeno green salsa, like Mrs. Renfros, if you want an extra kick)

15 ounces chickpeas, drained and rinsed

Stew instructions

Saute onion in olive oil (and minced garlic if you choose).  Add in eggplant, cook for about 5 -7 minutes.  Mix in chickpeas, tomatoes and salsa.  Cook for about 8 minutes.  Top with bell peppers and serve with rice or on its own.

Lettuce wrap instructions

(To make these as the lettuce wraps, leave out the eggplant and diced tomatoes, but increase the amount of salsa to 12 oz.)

Combine chickpeas and salsa in a medium sauce pan. Cook over medium-high heat, stirring occasionally, until all of the liquid has absorbed and the chickpeas have taken on the salsa’s color, about 8 minutes. For best results, refrigerate over night. Spoon chickpeas into lettuce leaves and top with chopped bell pepper pieces. Serve chickpeas at any temperature. (Makes about 8 wraps)

Hope you all love this one!

Stuffed,

Brittany

Chickpea-Edamame Burgers with Tahini Dill Sauce

Hi everyone!  Sorry for not having posted in the last couple of weeks.  I have been super busy, but I have some great recipes that I will be posting this week to catch up!  A couple of weeks ago was vegan week and I had some very tasty meals that fit the category.  One thing that I absolutely loved during my meatless week was chickpeas.  I think I had chickpeas in every meal I made. 

I made these chickpea-edamame burgers for my mom, her boyfriend and the hubby of course.  Everyone loved them, including Andy who is against all things vegan!  When I mentioned soy beans to him and explained that they were the same as edamame just without the shell, he decided he probably shouldn’t eat those anymore.  That makes no sense to me, but I am sure he will eat them next time we have sushi.  Now the boys looked at this dish more as an appetizer or side dish, but they still thoroughly enjoyed the burgers and the tahini-dill sauce.  The other reason I loved these burgers is they kept great and were perfect for a snack (1 patty) or a meal with a salad.

Here is the recipe:

Burgers:

1 1/2 cups shelled edamame beans

1 1/2 cups cooked chickpeas   

1/4 cup water

2 tablespoons tahini

2 teaspoons coconut aminos (or soy sauce)

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1 1/2 teaspoons sea salt

freshly ground pepper, to taste

1/2 cup quinoa flour (or brown rice flour)

Tahini-Dill Sauce: (I tripled this recipe so I had enough for everyone)

1 tablespoon tahini

2 tablespoons water

2 teaspoons lemon/lime juice

sea salt and pepper, to taste

1 teaspoon dill

1. Preheat oven to 350 degrees F. Steam the edamame until soft. Combine chickpeas, edamame, water and tahini in a food processor until smooth (it's ok if the edamame is somewhat still a bit chunky)

2. Transfer to a bowl and stir in spices, aminos, and flour. Form into 7 patties. Bake for 20 minutes.

3. To make sauce, combine sauce ingredients in a small bowl. Makes enough to dress 2 burgers.

Hope y'all enjoy these as much as we did!

Stuffed,

Brittany

Oven Baked Tempeh

Since I have a few vegan’s/vegetarians following me, I thought it would be fun to have a vegan/vegetarian week.  So if I do not follow the rules completely I apologize but I am sure y’all will be able to make the correct adjustments.

For my first dish of the week I made Oven Baked Tempeh and I loved it.  It was very easy to make, had great flavor and was very healthy of course.  The recipe calls for seasoned tempeh and the grocery store I went to only had original flavor, so I did some reading and decided to add a little garlic powder and onion powder to it before adding it in with everything else.  Vegan or non-vegan, I highly recommend this recipe!

Here is the recipe:

            1 1/2 teaspoons olive oil

            1/8 teaspoon crushed red pepper flakes

            1 leek, sliced

            1/3 cup shallots, chopped

            1/2 cup red bell pepper, chopped

            4 cloves garlic, minced

            2 cups baby carrots, halved

            1 cup diced zucchini (I recommend a little more)

            1 (8 ounce) package seasoned tempeh

            1/2 cup dry sherry

            1 tomato, chopped

1 tablespoon tamari (I used 2 Tbsp)

Preheat oven to 350 degrees F (175 degrees C).

Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.

Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

I am not a vegan obviously (see previous post), and I loved this!  I hope you do too!

Stuffed,

Brittany

CCRyder's Smoker Rib Rub

These ribs are so amazing that you do not even need or want BBQ sauce to go with them.  Tired of the rib rub we have been using for the last year, I went searching for a new recipe and I do not think we will be getting tired of this one anytime soon.  The recipe came highly rated from allrecipes.com and for very good reason.  Make these on the smoker or the grill.  They are delicious both ways.

Here is the recipe:

1/3 cup sea salt

1/2 cup white sugar

1/2 cup packed brown sugar

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons Hungarian paprika

3 tablespoons New Mexico red chile powder

2 tablespoons ancho chile powder

2 tablespoons ground black pepper

2 teaspoons cayenne pepper

2 tablespoons crumbled dried thyme

1 tablespoon crushed dried rosemary

2 tablespoons ground cumin

1 tablespoon ground nutmeg

1 tablespoon ground allspice

In a medium bowl, mix together the sea salt, white sugar, brown sugar, garlic powder, onion powder, paprika, chili powder, black pepper, cayenne pepper, thyme, rosemary, cumin, nutmeg, and allspice. Store at room temperature in an airtight container until ready to use.

Rub generously onto ribs or meat of your choice, cover and refrigerate overnight before smoking or grilling.

Hope y'all enjoy these as much as we always do!

Stuffed,

Brittany

Slow Cooker Pumpkin Butter

Okay, at this point y'all are probably thinking I went a little overboard with the sweets/ the apple butter and pumpkin butter and maybe I did a little, but I just love the euphoric smells of fall and the holidays!  And I love to share what I make with friends and family, so the more the merrier.  This pumpkin butter came from Food.com.  It is delectable and adds a little something extra when served with the pumpkin bread, but is just as good on a simple piece of toast.

Here is the recipe:

8 cups pumpkin puree
4 cup sugar
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg
4 lemons, juice of

Squeeze the lemons and add their juice to the pumpkin and spices.
Cook the mixture in a crock pot on low for 4 1/2 hours until mixture becomes thick and smooth.
Put the golden pumpkin butter in sterilized, very hot, pint or half pint jars and seal.

Enjoy!

Stuffed,

Brittany

Downeast Maine Pumpkin Bread

Another delicious recipe that I pulled from Allrecipes.com, one of my favorite places to search for recipes mainly because I can read reviews and the alterations people have made to the recipes.  It is great! This recipe is so very simple to make and it makes 3 small loaves of bread (again perfect for sharing which is what the holidays are all about!).

Here is the recipe:

1 (15 oz. can pumpkin puree, not pumpkin pie filling)
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 tsps baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Overnight Slow Cooker Apple Butter

This was just one of the most delicious smells to wake up to and get to smell every time we walked in the house for a good day and a half!  I have been eating it on toast, pumpkin bread and even a slice of my friends cinnamon bread the other day and they were all scrumptious!  It made 4 cups that I put into 8, 1/2 cup jars and shared with family and friends which they all loved!

Here is the recipe:

1 cup brown sugar
1/2 cup honey
1/4 cup apple cider
1 Tbsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground mace
10 medium apples, peeled, cored and cut into large chunks (about 2 1/2 pounds)

            Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low 10 hours or until apples are very tender.

            Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp. Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker. Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally. Spoon into a bowl; cover and chill up to a week.

            Stovetop variation: Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally. Strain through a sieve as recipe instructs in Step 2. Return mixture to pan. Cook, uncovered, over medium-low heat 15 minutes or until thick, stirring frequently.

Note:

A mixture of apple varieties, rather than just one type, will produce apple butter with rich, complex flavor in this slow cooker recipe. Good choices include Esopus Spitzenburg, Granny Smith, Jonathan, Northern Spy, Rome, Stayman, Winesap, and York. Enjoy the apple butter over toast or English muffins, or serve it with pork chops or chicken.

Hope y'all enjoy this as much as all of our friends, family and we have!

Stuffed,

Brittany 

Green Beans and Butter Beans

This dish is absolutely one of my favorites!  Probably because it is a dish that my Dad and I came up with and have making for many years, but it has definitely become one of my go to dishes.  It is healthy, quick and inexpensive to make and makes for great leftovers (I think I like it better as leftovers than I do right after it is made).

Here is the recipe:

1 Tbsp olive oil

2-3 cloves minced garlic

1 medium onion chopped

1 jar julienned sun-dried tomatoes

2 small bags of frozen cut green beans

2 cans butter beans, with juices

4 – 6 oz. crumbled bacon

Saute the garlic, onion and sun-dried tomatoes in a medium size pot until tender.  Add the green beans and cook until thawed.  Then add the butter beans with the juice, bring to a boil.  Reduce to a simmer.  Add the crumbled bacon right before serving.

Hope you enjoy this one as much as I always have!

Stuffed,

Brittany

Butternut Squash Risotto

I thought this recipe that I found in Cooking Light was great, but I will definitely make some tweaks when I make it again.  Andy did not particularly care for the chunks of butternut squash, but that was probably my favorite part.  I think to make it creamier it needed some cheese added in, maybe a Parmesan or a fontina.   Also, I think some onion might be a great addition.  Overall though it was a great fall dish!

Here is the recipe:

3 cups (1/2-inch) cubed peeled butternut squash, divided
3 1/2 cups fat-free, lower-sodium chicken broth
2 cups uncooked Arborio rice
2 tablespoons chopped fresh flat-leaf parsley
5 ounces applewood-smoked bacon, cooked and crumbled

My additions:

¼ - ½ grated Parmesan cheese
½ - 1 cup chopped onion

Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Place mixture in a food processor. Process until smooth. Return mixture to pan. Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture. Keep pan warm over low heat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add rice; cook 2 minutes, stirring constantly.  (If adding onion, cook onion in 2 Tbsp of olive oil until tender then add rice).  Stir in remaining 1 cup squash, 2 1/2 cups squash mixture, and 1/8 teaspoon salt. Cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining squash mixture, 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes). (If adding cheese, stir in right at the end before serving.  Remove from heat; stir in reserved 1/4 cup squash mixture. Top with parsley and bacon.

Stephanie's Pasta Salad

I am so mad that I forgot to take a picture of this, but I am sure I will make it again very soon as it is staple at any game watching event we host at our house.  I actually got this recipe from my good friend Stephanie and it is amazing!

Here is the recipe:

1 box of fusilli pasta

a handful of torn spinach

1/2 cup of Cardini's Aged Parmesan Ranch dressing

1/2 cup of Cardini's Italian Salad dressing

6 oz. crumbled feta cheese

a handful of toasted pine nuts

Make the pasta according to instructions.  Drain when finished cooking.  Mix with half of the dressing and place in fridge to cool off.  Once cool, add the remaining ingredients and stir to combine.

It makes for great leftovers if you somehow manage to save some!  Enjoy!

Stuffed, 

Brittany