~ Tell Your Friends About This Newsletter! ~

This Issue:

A Personal Note
Tortellini Recipe
4th of July Report 

 

A Personal Note

Happy 4th of July week! I imagine many of you are out and about and won’t even get a chance to read this until you return. Out here we had lots of rain last week and so our grass is once again green and the corn fields are very tall. The saying “knee high by the 4th of July” for the corn has been well surpassed. I presume that is good news for the farmers.

We ended up not going camping last week like originally planned. We were all exhausted and the weather forecast called for 60% rain. That just didn’t sound that fun for tent camping. So we set the tent up in the backyard for the older two boys and let them sleep out there. The third night it rained here and everything in the tent was DRENCHED, so then even they were glad we hadn’t gone. Hopefully we’ll be able to reschedule for the end of July.

My hubby is out of town this week, so I am single parenting it with the boys. On the fourth we plan to go to the church breakfast at 6:45 a.m. (EEK, that means I have to get up at 5:15 to put the egg bakes in the oven that I am supposed to bring) then a church service, then a parade, then naps, then a fun party with friends. Should be a fun day! I hope you also have a safe and happy 4th. Instead of a article this week we have a 4th of July report that I developed for Menu Planning Central and decided to share with you as well. ENJOY! http://www.menuplanningcentral.com/fourthofjuly.pdf

Have a great week! 

Christine

“The Menu Mom”

www.themenumom.com
 

Tortellini Recipe
Makes 5 servings
 
      1 (7-ounce) package dried cheese-filled tortellini
      1 tablespoon vegetable oil
      1 pound boneless skinless chicken breast halves, cut into thin slices
      1/4 cup margarine or butter
      1 small green bell pepper, chopped (1/2 cup)
      2 shallots, finely chopped
      1 clove garlic, finely chopped
      1/4 cup all-purpose flour
      1/4 teaspoon pepper
      1 3/4 cups milk
      1/2 cup shredded mozzarella cheese (2 ounces)
      1/2 cup shredded Swiss cheese (2 ounces)
      1/4 cup grated Parmesan or Romano cheese

1. Cook and drain tortellini as directed on package.

2. While tortellini is cooking, heat oil in 3-quart saucepan over medium-high heat. Cook chicken in oil, stirring frequently, until no longer pink in center. Remove from saucepan; keep warm.

3. Melt margarine in saucepan over medium-high heat. Cook bell pepper, shallots and garlic in margarine, stirring frequently, until bell pepper is crisp-tender. Stir in flour and pepper. Cook over medium heat, stirring constantly, until mixture is bubbly, remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.

4. Stir in mozzarella and Swiss cheeses until melted. Stir in tortellini and chicken until coated. Sprinkle with Parmesan cheese.

Serve with resh strawberries




 

http://www.catholicmom.com/main
http://www.nossgalenbaby.com/twins_resources.html
http://www.christian-homemaking.com
http://www.wahmtalkradio.com
http://www.practicalhomemaking.com