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Italian Alfredo Tortellini with Ham

Sunday was a great day here in Va. It was a balmy 73 degrees. The Sun was shining. We spent the day outside just soaking it all in, with good reason. Monday morning brought us 5 inches of snow, literally dumped on us in just a few short hours. It was 8 degrees last night. 8! Baby, it’s cold outside! But today the Sons and I are staying warm with this cozy tortellini for lunch. It’s quick, easy, and oh-so creamy. And cheesy. We can’t forget the cheese. It’s basically one of the most perfect things to serve on a Snow Day. We’re making sure to get in some of our Winter favorites now, since Spring, believe it or not, is right around the corner. Stay warm and enjoy this last bit of Winter. Good hot food, and steaming mug of hot chocolate will help. Just remember, while you may  find yourself, like me, complaining about the cold now and are so excited for Spring’s arrival, that it will only be a few more months and we will all be griping again. This time about, and trying to find a way to beat, the Summer heat.

Italian Alfredo Tortellini with Ham

4 Sons 'R' Us: Italian Alfredo Tortellini with Ham

recipe originally from Kevin & Amanda

1 (8 oz) pkg cheese tortellini
1 cup ham, diced
(8 oz) cream cheese
1 pkg dry Italian dressing
1 can cream of chicken soup
1/2 cup milk
1/2 stick butter


1. Add tortellini to a large pot of boiling salted water and let cook for 8 to 10 minutes.
2. Meanwhile, heat a skillet to medium heat. Add the cream cheese, butter, cream of chicken soup, Italian dressing, and milk and stir until smooth. Once smooth, add in ham and stir to coat.
3. After the tortellini finishes boiling, drain, then add to cream sauce. Stir to evenly coat and serve warm.


Chicken And Stuffing Stuffed Shells

Chicken And Stuffing Stuffed Shells

With a new school year fast approaching in less than 3 weeks we’ve been gearing up for all the practices, homework, and after school activities that will be beating down our door. In anticipation of all that, and my candle burning at both ends until we reestablish a schedule, I’ve been stocking our deep freezer with some ready to heat and eat meals. I know there will be several nights, especially those first few weeks of September where I just won’t have the energy or the frame of mind left to cook in the evenings. However, the sons (and hubby too!) still need and deserve a hot and filling meal set on the table at dinner time. My freezer, my oven, and freezer-cooking in general will be my best friend and life-line that first month. Here’s to hoping I’m not being too ambitious in expecting us to be a well-oiled machine after only the first three weeks of school!

All that aside, if you’re just getting into freezer cooking or are an old pro at it, this meal is quick to prepare and tastes divine. Who wouldn’t want rich, comfort food after a busy day that had all the ‘work’ already done?! Pop these beauties in the oven, heat, and eat. These go great with a side salad, and a green veggie!

Chicken And Stuffing Stuffed Shells

4 Sons 'R' Us: Chicken & Stuffing Stuffed Shells

recipe adapted from Kraft Recipes

  • 2 boxes of chicken flavored stuffing, cooked
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup chopped mushrooms, sauteed (optional)
  • 1 box of jumbo shells; cooked, drained, and cooled
  • 2 cans cream of chicken soup
  • 1 cup skim milk
  • 1/2 cup water
  • 1 cup shredded Swiss cheese


  1. Preheat oven to 375°F. Cook stuffing following package directions.
  2. Add chicken breast, stirring to combine, and set aside.
  3. Spray a 9×13 baking dish with a non-stick cooking spray. Stuff shells with the stuffing mixture and place in prepared dish, open and facing down.
  4. Heat the soup, milk and water in a sauce pan, stirring until evenly combined. Pour over top of the stuffed shells.
  5. Bake 35 minutes.
  6. Take out of oven and sprinkle with Swiss cheese.
  7. Bake an additional 5-10 minutes until cheese is melted.
  8. Let sit 5 min before serving. Enjoy!

For Freezer Cooking:

Stop after step 3, except instead of putting the stuffed shells into a prepared baking sheet, place them on a wax paper lined baking sheet. Place sheet in freezer. When the shells are frozen, transfer them to a ziplocking bag. Store in your freezer. When ready to eat, thaw the shells and proceed from Step 3, this time placing them in the prepared dish.

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