I finally got around to writing up a food calendar again, and I can’t believe I let it lapse! Planning out a week (or more) of meals makes life so much easier. For the better part of a year I did monthly food calendars (as in, I had my lunches and dinners typed into a calendar for 2+ months at a time) and while life sometimes happened and I couldn’t stick to it religiously, it was nice to be able to plan grocery lists and to know each day what I’d be cooking/eating. I don’t need to plan ahead quite that much anymore, but creating a weekly menu has seemed to alleviate some stress in my life, and I’ll take that for sure! Check out my Food Calendar tab to find out what’s coming up each week!!
This is one of those recipes that is so simple that it’s almost ridiculous how good it is. Granted, I LOVE balsamic vinegar so anything that has it I want to eat, but I have made this tortellini many times and it doesn’t last very long. I’ll eat it cold out of the fridge as well as when it’s freshly made. It’s delcious and too easy for you not to try! It can be used as a side dish, or you can cook and cube chicken to add to it as well.
Tortellini in Basil-Balsamic Vinaigrette
Modified from Betty Crocker
- 1 package (9 oz) refrigerated tricolor cheese-filled tortellini (I used sweet Italian sausage-filled tortelloni)
- 1/4 cup balsamic
- 1 teaspoon dried basil leaves
- 2 tablespoons olive
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1 clove garlic, finely chopped
- 2 cups broccoli florets
- Cook and drain tortellini as directed on package. Rinse with cold water; drain. If using frozen broccoli, cook and drain as well.
- In large bowl, mix vinegar, basil, oil, paprika, salt and garlic with wire whisk until well blended.
- Stir in broccoli and tortellini until coated.