A few recipes...for Eileen

I figured I'd post a few of my favorite recipes that I know my Aunt Eileen will like!

I like this recipe because it's easy to whip up, filling enough for dinner, and is even better the next day. The garlic is pretty strong in this dish so make sure you aren't the only one eating it!

from FamilyTime.com

Tuna and Tortellini Alfresco

1 package (9 oz.) BUITONI® Refrigerated Three Cheese Tortellini, cooked, drained and kept warm (I just use dry tortellini and cook it according to the package, it's much cheaper--$1.50 vs. $3.50 or more for refrigerated)

1 large tomato, chopped

1 can (3.8 oz.)sliced ripe olives

1 can (7 oz.) white tuna in water, drained and flaked

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons capers

2 tablespoons finely chopped, fresh basil or tarragon

1 tablespoons finely chopped, fresh parsley

2 large cloves garlic, finely chopped

COMBINE tortellini, tomato, olives, tuna, oil, vinegar, capers, basil, parsley and garlic in large bowl. Serve warm or cold. Season with ground black pepper.

SO GOOD! I might make this over the weekend.
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This one is vegetarian. It's hearty and delicious.

from Allrecipes.com

Farmer's Market Vegetarian Quesadillas

1/2 cup chopped red bell pepper

1/2 cup chopped zucchini

1/2 cup chopped yellow squash

1/2 cup chopped red onion

1/2 cup chopped mushrooms

1 tablespoon olive oil

cooking spray

6 (9 inch) whole wheat tortillas

1 1/4 cups shredded reduced-fat sharp Cheddar cheese

1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
2. quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.