3 Cheese Baked Ham Tortlini

Reference iCookBook
Serves 4

Ingredients

2 Tablespoons of minced onion
2 Cloves of garlic minced
1 - 1/2 Teaspoons of butter or margarine
2 Tablespoons plan flour
1 - 1/2 Cups milk
1/4 Cup Shredded Mozzarella Cheese
1/4 Cup Shredded Parmesan Cheese
1/4 Cup Shredded Swiss Cheese
1 Cup finely chopped ham
1/4 Teaspoon white pepper
4 Cups cooked cheese-filled tortellini
Chopped fresh parsley

Preparation

1. in small saucepan, over medium-low heat cook onion and garlic in butter until tender. Cook 2 minutes stirring occasionally. Gradually stir in milk. Simmer for 10 - 15 minutes or until thickened. Stirring frequently. Add cheeses stir until melted. Stir in ham and white pepper. Spoon pasta into backing dish. Spoon sauce over pasta. Cook for 3 to 5  minutes until golden brown. Sprinkle with fresh parsley and serve.

Chicken & Tortellini Strew

Ref  iCookBook

Serves 6

50 Minutes


Ingredients
1  Cornstarch (Cornflower)
1 Tablespoon water
2 Tablespoons of Vegetable oil
3 Skinless, Boneless Chicken Breast halves (About 3/4 Pounds) cut into cubes
1 Cup Frozen Sliced Carrots
1  Cup Cut Green Beans
3/4 Cup Chopped Onion
6  Swanson Cups Chicken stock (Any brand will do)
1 Cup Uncooked Dry Cheese-Filled Tortellini
2 Tablespoons Chopped Parsley

Preparation
1. Stir the cornstarch and water in a small bowel until the mixture is smooth.
2. Heat 1 tablespoon of oil in a 6 quart-saucepot (or wok or large fry pan) over medium high heat. Add the chicken and cook until well browned, stirring after remove the chicken from the saucepot.
3. Heat the remaining oil in a saucepot over a medium heat. Add the carrots, Beans and Onions and cook until their tender-crisp.
4. Stir in the stock and heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until tortellini is tender. Return the chicken to the saucepot and cook until chicken is cooked through.
5. Stir in the cornstarch, mixture. Cook and stir until mixture boils and thickens.

Creamy Spinach Fettucine

Serves 2 adults and 2 children

400g Fettucine
10g Australian Butter
2 Spring Onions, Chopped
375ml can Australian Evaporated Milk
2 Teaspoons seeded mustard
1 Teaspoon cornflour dissolved in 1 tablespoon water
3 cups (120g) baby spinach leaves, washed shredded Australian Parmesan Cheese, for serving

1. Add pasts to a large pot of rapidly boiling water. Boil for 10 minutes or until pasts is 'al dente'. Drain.
2. Melt butter in a saucepan and cook spring onions for 1 minute.
3. Add milk and mustard and cook stirring until mixture boils
4. Add cornflour paste and cook stirring until thickened. Stir in spinach and pasta and serve with
    cheese.

Reference : Healthy family recipes for growing kids pg 16

This dish turned out really yummy but we found it had to be eaten straight away. Once reheated it seamed to loose its creaminess.