Sunday, February 10, 2013

For the Foodies: Tortellini-Vegetable Salad


1 9-ounce package refrigerated cheese-filled tortellini
1 10-ounce package frozen peas and carrots
1/2 cup fat-free mayonnaise dressing or salad dressing
2 tablespoons skim milk
1 to 2 tablespoons stone-ground mustard or Dijon-style mustard

Step 1

In a saucepan cook tortellini according to package directions, except stir in frozen peas and carrots along with tortellini. Drain.

Step 2

In a mixing bowl comobine mayonnaise dressing or salad dressing, milk, and mustard. Add cooked tortellini and vegetables, stirring to coat.

Step 3

Cover and refrigerate for at least 4 hours or up to 24 hours. Makes 4 main-dish servings.

To tote for lunch, place 1 serving in an airtight container. Place in an insulated lunch box with a frozen ice pack.

Nutrition Facts Per Serving

259 calories, 5 g total fat (2 g saturated fat), 30 mg cholesterol, 714 mg sodium, 43 carbohydrate, 2 g fiber, 12 g protein

The Lowdown

Just coming back from church, this dish was so quick and easy to make. Take some packaged noodles, frozen vegetables, and you have a delicious lunch that's good for you.

For the kids, they clearly loved the noodles. As a parent, I'm just looking to find new foods that will keep their tiny little palates confused.

The next time I make this dish, I would definitely cook it the night before and store it in the refrigerator for the following day. While the meal I served was cold, it would have been even better had I stored it overnight.

I hope you enjoy!

Source: Better Homes and Garden New Dieter's Cookbook 


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Damond L. Nollan, M.B.A.

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