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How To make Tortellini Vegetable Filling
4 c Assorted vegetables
- cooked or uncooked, - fresh or frozen, - Such as: Artichoke hearts, - Asparagus, Eggplant, - Mushrooms, Broccoli - or Cauliflower 2 c Cooked spinach; chopped
2 tb Olive oil
2 md Onions; roughly diced
6 tb Flour
1 c Milk
1 Egg
1/2 ts Salt; or as desired
1/2 ts Ground white pepper
1 ts Fresh rosemary leaves; -OR-
1/2 ts -Dried rosemary
DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low and add the vegetables. If using uncooked ones, cover and cook for 10 minutes. If using cooked ones, cook uncovered for 5 minutes. Stir in the flour and add the milk. Cook, stirring, another 2 minutes or until mixture thickens. Add the salt and pepper. Remove the skillet from the heat, add the egg, salt, pepper and rosemary and scrape the mixture into a bowl to cool. Stuffing can be stored, covered, in the refrigerator for up to 7 days. To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months.
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We love this quick and easy tortellini soup made with store-bought cheese-filled tortellini pasta, garlicky broth, and veggies. I usually buy cheese-filled pasta for this soup recipe, but you can use whatever you love. Consider spinach, sausage, chicken, and even vegan fillings. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium carrots, sliced
• 2 medium zucchini, chopped
• 4 medium cloves garlic, minced, 1 heaping tablespoon
• 1 tablespoon tomato paste
• 1 ½ teaspoons Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice
• 8 cups vegetable stock
• 8 to 10 ounce package cheese-filled tortellini
• 1 small bunch kale, thick stems removed and chopped
• Splash milk or cream, dairy or non-dairy
• Handful chopped fresh herbs like parsley or dill
• Dash fish sauce, optional
• Parmesan for serving, optional
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What if there was a simple and enjoyable trick you could do every night before bed that sets you up to shrink your belly, while you sleep?
Would you be willing to give it a try? Of course, right?
I mean… Every night your body is going to be naturally melting away belly fat while you rest.
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The reason why this works so fast to burn your belly fat is because of new “sleep science” linked to your fat-burning metabolism.
{ Now we know it’s because there’s a little molecule that your body releases every night that causes you to store more belly fat overnight.
Unless you are starving yourself all the time, scientists have discovered there’s no way to permanently flatten your belly unless you can reverse this nighttime “belly fat molecule.” Thankfully there’s an new after dinner drink that shuts down the belly fat molecule so you can melt fat all night long instead of packing on more belly fat while you sleep.}
= Try the after dinner drink that reverses “the belly fat molecule”
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Quick Spinach Tortellini INGREDIENTS???? Creamy, cheese tortellini with spinach cream sauce in less than 20 minutes! This Spinach & Tomato Tortellini is THE perfect quick skillet dinner for busy weeknights and it tastes like an Italian restaurant recipe at home.
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???? INGREDIENTS
12 ounces cheese tortellini
1 tablespoon olive oil
3 cloves garlic, minced
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3 cups spinach, roughly chopped
1 tablespoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
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¼ cup grated Parmesan cheese
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