“I really liked working with Mike on this one. He chopped a lot of the vegetables, I chopped the chicken and the peppers… it all just came together, add this, add that… done. It took about 45 minutes to get everything done, but a lot of it could have probably been done ahead of time… the recipe says that you can just do it all a day or two in advance and just throw it in the oven when it’s ready to cook.” -Jeff
Since Jeff has more time at home than I do lately, he’s really been stepping up and volunteering in the kitchen. He mastered the art of slow-cooker Enchiladas* and today he and our room mate Mike tackled the Garden Vegetable Tortellini. For this weeks menu, jump back a couple entries to Menu Monday: Pinterest Edition. So far, he says that cooking this week has been pretty fun.
*Note about the enchiladas–we added about a pound of lean ground beef and it made about sixteen enchiladas instead of twelve.. but.. I don’t see anyone complaining 😉 We had them for dinner last night (which is why you don’t see a Day 2 Post).
There were no complaints to be found regarding the Garden Vegetable Tortellini, either! Well.. Jeff complained because I missed a few ingredients on the grocery list… but.. oh well *sheepish grin*
This dish was great. The roasted tomatoes were perfect and I couldn’t imagine leaving them out. The mushrooms were kind of lost in the mix, but the pea pods were really good too. We can’t take much credit for the Tortellini, but it was delicious (we used the Roundy’s brand of cheese stuffed tortellini). Jeff cut the chicken to 1″ cubes and the rest of the veggies were cut to bite-sized pieces as well. Jeff cooked the chicken, carrots, peas, etc. before it could be baked in the oven and he did a really great job–they were not over or under-done at all. Both Gloria and I vote for more veggies next time, they were so good. An idea just popped into my head… this would be awesome with crispy bacon pieces on top. Like a garnish. And I’m not talking about bacos.
Even without bacon though…. each of us went back for more. I’d say there’s about 8 1/2 good-sized servings in this dish. We nearly finished it off… There’s just enough to compliment lunch tomorrow.