Thursday, February 4, 2016

Bell Pepper Crustless Quiche


oil for frying
1/2 cup chopped onion
2 cloves garlic, minced
1 cup asparagus, trimmed & diced
1 cup sliced mushrooms
3 cups fresh spinach
4 bell peppers
6 eggs
1/4 cup milk
1/2 tsp salt
1 tsp pepper
1 cup shredded cheese

1. Preheat oven to 400. In a large pan, saute onion & garlic. Add asparagus, mushrooms & spinach and saute until spinach has wilted. Remove pan from heat & cool 10 minutes.
2. Rinse & dry peppers. Slice the tops off and remove seeds. Place peppers in baking dish.
3. In large bowl, beat eggs, milk, salt & pepper together. Stir in cheese.
4. Spoon 1/4 of the vegetable mixture into each pepper. Divide egg mixture into peppers. Cover with foil and bake 50 minutes. (At my high elevation, I had to cook the peppers for 75 minutes)

Sunday, January 31, 2016

Banana Oat Bites (GF)

Source: Fit Foodie Mama adapted from amyshealthybaking
Makes about 32 small cookies
-1 cup oats (gluten free)
-3/4 cup oat flour (gluten free)
-1.5 tsp baking powder 
-1 egg
-1 mashed ripe banana
-1 tsp vanilla extract
-1/4 cup raw honey
-2T unsweetened applesauce
-1/2 cup mini chocolate chips (optional)
1. Preheat oven to 325. In small bowl mix together oats, oat flour, & baking powder. 
2. In another larger bowl, beat egg. Stir in banana, vanilla, honey, & applesauce. Mix in oat mixture.
3. Place rounded TB-spoonfuls on oiled baking sheets. Bake 12-14 minutes.

Saturday, January 30, 2016

Vegan Jambalaya

Source: Veg Kitchen (Nava Atlas)

  • 1 cup uncooked brown rice
  • 2 tablespoons olive oil, divided
  • 14-ounce package Tofurky or Field Roast vegan sausage, any variety
  • 1 large onion, chopped
  • 3 to 4 cloves garlic, minced
  • 4 celery stalks, diced
  • 1 medium green or red bell pepper, diced
  • 28- to 32-ounce can diced tomatoes, with liquid
  • 1 teaspoon each: sweet or smoked paprika, dried oregano, dried basil
  • ½ teaspoon dried thyme
  • Salt and freshly ground pepper to taste
  • Dried hot red pepper flakes or hot sauce to taste
  1. Bring 2½ cups water to a simmer in a saucepan. Stir in the rice; cover and cook at a gentle, steady simmer until the water is absorbed, about 35 minutes.
  2. Slice the sausage links ¼ inch thick. Heat just enough of the oil to lightly coat the bottom of a large, nonstick skillet. Cook the sliced sausages ver medium-high heat, gently turning them until all sides are golden brown. Remove from the heat and set aside until needed.
  3. Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic, celery, and bell pepper, and continue to sauté until all the vegetables are lightly browned.
  4. Add the remaining ingredients except the salt. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes.
  5. Combine the skillet mixture with the hot cooked rice and sausage pieces in a large serving bowl and toss together thoroughly.
  6. Season to taste with salt (and a bit more cayenne if you’d like a spicier dish) and serve at once.

Baked Blueberry Oatmeal

Source: Vegetarian Times (slightly modified)

3 cups gluten-free rolled oats
1 tsp cinnamon
6 TB brown sugar
1/3 cup sliced almonds
1 large egg
2 cups coconut milk
1/4 cup maple syrup (or honey), plus extra for drizzling
6 oz. fresh blueberries

1. Preheat oven to 375. In medium bowl, mis together oats, cinnamon, brown sugar, & almonds.
2. Beat egg in large bowl until lightly frothy. Whisk in coconut milk & syrup.
3. Pour oat mixture into milk mixture and stir until well combined. Fold in blueberries.
4. Spread mixture into oiled 8 x 8 pan. Bake 25 minutes or until cooked throughout.

Thursday, January 28, 2016

Crispy Mac & Cheese Bites

Makes 28 appetizers

1 box macaroni & cheese (6 oz.)-- I like Annie's brand
1 egg, beaten
1-2 cups Panko bread crumbs
olive oil for cooking

1. Make macaroni & cheese according to package directions. Refrigerate at least 1 hour or overnight.
2. Preheat oven to 350. Stir egg into refrigerated mac & cheese until well combined. Spread olive oil on large baking sheet (use more if you'd like more of a fried taste).
3. Place bread crumbs on plate & form mac & cheese into balls, coating in bread crumbs. Put on oiled baking sheet.
4. Bake 10 minutes; turn over & bake 5 minutes more. Enjoy!

Wednesday, January 27, 2016

Mexican Style Quinoa


4 TB butter
1/2 cup chopped bell pepper
2 cups corn kernels
2 cups black beans
5 cups cooked quinoa
2 tsp cumin
1 tsp paprika
2 tsp oregano
10 oz. can enchilada sauce
2 cups shredded cheese

  1. Heat butter in a large skillet over medium-high heat. Saute bell pepper for about 3-4 minutes.
  2. Reduce the heat to medium and add corn, beans and quinoa to the peppers. Cook , stirring occasionally for a few minutes, and then add the spices, salt and Enchilada sauce. Stir again and taste for the seasonings. Keep cooking for another 5 minutes.
  3. Sprinkle the cheese on top of the quinoa and cover the skillet with tight lid. Reduce heat to low and wait for about 2 minutes to allow the cheese to melt.

Tuesday, January 19, 2016

Loaded Baked Avocado

Makes 2 avocado halves (serves 1-2).

1 avocado, cut in half with pit removed
1/3 cup black beans
1/4 tsp chili powder 
1/4 tsp garlic salt
1/4 cup shredded cheese
1 TB sliced green onion
1 slice cheese
paprika to top
sour cream to top (optional)

1. Preheat oven to 375. Cut slits in avocado halves, crosswise & lengthwise.
2. In bowl combine beans, chili powder, salt, and shredded cheese, & green onion. Scoop into avocado halves where the pit was (filling will overflow).
3. Place 1/2 slice cheese over each avocado & sprinkle with paprika. Place in baking dish.
4. Bake 10 minutes & remove from oven. Turn oven to broil & cook halves until cheese begins to brown. Top with optional sour cream.

Chocolate-Chili Brownies with Cinnamon Whipped Cream

Source: Rachel Ray
Whipped cream by Aimee

  • ounces good-quality bittersweet chocolate, broken into pieces
  • stick (4 ounces) unsalted butter, cut into pieces, plus extra for greasing the pan
  • cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons chili powder
  • pinch cayenne
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • large eggs
  • 1 cup heavy whipping cream
  • 1 TB pure maple syrup
  • 1 tsp cinnamon
  1. Preheat the oven to 350 degrees . 
  2. Place the chocolate and butter in a medium saucepan and melt over low heat, stirring until smooth, about 5 minutes. Remove the chocolate from the heat and whisk in both sugars until smooth.
  3. In bowl, combine the flour, cocoa powder, chili powder, baking powder and salt. Whisk the eggs, 1 at a time, into the barely warm chocolate mixture. Add to the flour mixture and stir until smooth. 
  4. Spread the brownie mixture into an oiled 13 x 9 pan and bake until set, about 25 minutes. 
  5. Meanwhile, make whipped cream: whisk together cream & syrup until mixture starts to thicken. Add cinnamon and whisk until desired consistency. 
  6. Let brownies cool 5 minutes after cooking; top with whipped cream.

Monday, January 18, 2016

Colorful Queso Dip

Source: Vegetarian Times (modified by Aimee)

8 oz. extra sharp Cheddar cheese, grated
1 TB arrowroot powder (similar to corn starch)
12 oz. can evaporated milk
4 oz. cream cheese
1 cup fresh salsa
1 bunch green onions, green parts chopped
hot sauce to taste
tortilla chips for dipping

Toss cheese with arrowroot powder in saucepan. Stir in milk & cream cheese and cook over medium-low heat until cheese is melted. Stir in salsa, green onions, & hot sauce and cook until hot. Serve warm with tortilla chips.

Sunday, January 10, 2016

Taco Stuffed Peppers

Source: Tasty

4 bell peppers, tops cut off & seeded
1 cup cooked rice
oil for frying
1 cup chopped onion
16 oz. soy crumbles
5 tsp taco seasoning
1 cup corn kernels
1 can (15 oz) black bans, drained & rinsed
1 jar (16 oz) salsa
1 1/2 cups shredded cheese
taco shells for extra filling (optional)
optional toppings: sour cream, chopped green onion, guacamole

1. Preheat oven to 350. If needed, cook rice.
2. Place peppers in baking dish; bake 20 minutes & remove from oven.
3. Meanwhile, heat oil in large skillet; saute onion. Add soy crumbles & cook until unthawed. Add 1/2 cup water & taco seasoning; stir & cook a few minutes.
4. Stir in corn, beans, salsa, & 1 cup cheese. Divide filling among cooked peppers (reserve any extra filling and serve with taco shells). Top with remaining cheese & bake 15 minutes.

Sunday, January 3, 2016

Penne with Poblano Chiles, Corn, & Cilantro Cream

\Source: Vegetarian Times

8 oz. penne
1 cup packed fresh cilantro leaves
1 1/2 cups corn kernels
1/2 cup whipping cream
1 clove garlic
1 1/2 tsp ground cumin
oil for frying
2 poblano chiles, seeded & chopped
1 cup sliced onion
crumbled queso fresco to top

1. In large pot, cook penne according to package directions. Drain & return to pot.
2. Puree cilantro, 1/2 cup corn, cream, garlic, & 1/2 tsp cumin in food processor. Set aside.
3. Heat oil in large skillet. Add chiles & onion; saute 10 minutes. Stir in remaining corn & cumin and add to penne.
4. Add cilantro cream to penne mixture & stir until coated. Serve with queso fresco.

Saturday, January 2, 2016

Nacho Dip

Source: Oh She Glows (slightly modified)

1 cup raw cashews
1 cup peeled, chopped carrots
2 tbsp nutritional yeast flakes
2 tbsp lemon juice
1 large clove garlic
1¼ tsp fine grain sea salt
¾ tsp chili powder
½ tsp onion powder
¼-.5 tsp of cayenne pepper (optional)
1 cup chunky marinara sauce
1/2 cup finely chopped sweet onion
1. Place cashews in a medium bowl and soak in water for at least 2 hours. Drain and rinse the soaked cashews. Preheat oven to 400F and lightly grease a casserole dish. Place carrots in a small saucepan and bring to a boil with water. Let carrots cook for 5 minutes and drain. Combine the soaked, drained cashews with cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne pepper and 2/3 cup of water. Blend until silky smooth. This may require you to add in some more water. Pour the ‘cheese’ sauce into a large bowl.
2. Stir the marinara sauce & onion into the cheese sauce until fully combined. Spoon the sauce into casserole dish. Bake (covered) 25 to 30 minutes.
The dip will keep in an airtight container for five days. Reheat leftovers at 400F and serve when that snack craving hits again.

Monday, December 28, 2015

Crispy Smashed Potatoes with Avocado Garlic Aioli

Source: Oh She Glows


  • 2 pounds Yukon Gold potatoes (or try red or new potatoes)-- depending on size, you may want to cut in half
  • 2-2.5 tablespoons extra virgin olive oil (or oil of choice)
  • Fine grain sea salt and freshly ground black pepper (be generous)
  • Garlic powder, for sprinkling on top
  • 1/3-1/2 cup fresh parsley, minced
  • 1/2 large avocado
  • 1 garlic clove
  • 1/2 tablespoon fresh lemon juice
  • 2 TB soy-free Veganaise (or vegan mayo of your choice)
  • Fine grain sea salt and freshly ground black pepper, to taste


  1. Add potatoes into a large pot and cover with water. Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 30-40 minutes, until tender.
  2. Meanwhile, prepare the avocado aioli. Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.
  3. When potatoes are fork tender, drain in a colander and cool for 10 minutes or so. Preheat oven to 450F.
  4. Place potatoes on a large lightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it's mostly flattened (see photo. Some potatoes might break apart a little, but this is totally fine.
  5. Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
  6. Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary.
  7. Remove from oven and sprinkle with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli.

Saturday, December 26, 2015

Colorful Quinoa Salad

Source: (slightly modified)

  • 1 cup rainbow quinoa 
  • 1 fresh mango, peeled and diced into small cubes
  • 1/2 green bell pepper, diced into small cubes
  • 3/4 cup pomegranate seeds
Dressing Ingredients:
  • 1 1/2 tbsp maple syrup
  • 2 tsp fresh squeezed orange juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
Place quinoa in saucepan with 2 cups water. Bring to boil, reduce heat, cover & simmer 15-20 minutes. Let cool.
Combine all ingredients in large bow; serve.

Buffalo Chickpea Lettuce Wraps

Source: (slightly modified)

  • ½ cup onion, minced
  • 1 can chickpeas, rinsed and drained
  • 2-3 TB hot sauce
  • 1 head butter lettuce, washed and leaves separated
  • 1/2 avocado, chopped
  • 1/2 cup chopped tomato
  • ½ cup chopped cucumber
  • Ranch Dressing:
  • 1/4 cup mayo (use vegan version if needed)
  • handful parsley, finely chopped
  • 1 tsp. dried dill
  • 1 tsp. garlic powder
  • freshly ground pepper/salt
  1. In a medium skillet pan, cook the onion in 1 tsp. olive oil over medium-high heat until soft and translucent, about 5 minutes.
  2. Add the chickpeas and cook until toasted, another 2-3 minutes. Stir in the buffalo sauce and reduce heat to low. Simmer while you make the dressing. Turn off heat and let cool slightly.
  3. Toss together the mayo, parsley, dill, garlic powder, and pinch salt/pepper. Season to taste. Stir into chickpea mixture with tomato, cucumber, & avocado.
  4. Assemble the wraps! Place a heaping tablespoon or two of the chickpea mixture on each piece of lettuce.

Wednesday, December 23, 2015

Cocoa Pudding Cake

Source: Kids Can Cook

3 TB plus 1/4 cup unsweetened cocoa powder
1 cup flour
2 tsp baking powder
3/4 cup sugar
1/2 tsp salt
2 TB canola oil
1 tsp vanilla
1/2 cup milk
3/4 cup firmly packed brown sugar

1. Preheat oven to 350. In medium bowl, mix together 3 TB cocoa, flour, baking powder, sugar, & salt.
2. In separate larger bowl, combine oil, vanilla, & milk. Stir dry ingredients into milk mixture until well combined. Spread into oiled 8 x 8 baking pan.
3. In small bowl mix together brown sugar & remaining cocoa; sprinkle over the top of the cake batter.
4. Pour 1 3/4 cups boiling water over the sugar/cocoa mixture. Bake for 45 minutes & serve warm.

Matzo Ball Soup


1 box (11 oz) matzo crackers
1/4 cup butter
3 eggs
1 TB parsley flakes
2 TB minced onion
64 oz. vegetable broth (8 cups)
salt & pepper to taste

  1. Bring a large pot of lightly salted water to a boil.
  2. Break matzo crackers (all but one) into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
  3. Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
  4. Grind remaining cracker into crumbs (meal). Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
  5. In a large saucepan, bring broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

Fettuccine With Cashew Marinara

Source: Vegetarian Times

24 oz. jar marinara sauce
3/4 cup cashews
8 oz. fettuccine
1 cup thinly sliced basil
bread crumbs to top, optional

1. Puree marinara sauce & cashews in blender until smooth.
2. Cook & drain pasta according to package directions.
3. In large bowl, combine pasta, sauce, and basil. Serve.

Thursday, November 12, 2015

Salt-and-Vinegar Roasted Potatoes

Source: Vegetarian Times

2 pounds small fingerling potatoes, cut
1 cup cider vinegar
6 cups water
4 tsp salt
1/4 cup oil

1. Place all ingredients in large pot. Bring to boil & cook 15-20 minutes or until potatoes are just tender. Drain & cool.
2. Preheat oven to 450. Toss potatoes with oil & transfer to baking sheet. Roast 15-20 minutes or until crisp & golden brown. Season with salt & pepper if desired.

Friday, November 6, 2015

Pumpkin Muffins

Makes 16 muffins


1 1/2 cups whole-wheat flour
1 1/2 cups old-fashioned oats
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
1/4 cup low-fat milk
One large egg
One large egg white
1/2 cup dark chocolate chips (optional)
1/2 cup chopped walnuts (optional)


  1. Preheat oven to 375ºF, and line muffin tin with cupcake wrappers.
  2. Whisk dry ingredients and spices together in a large bowl.
  3. Add pumpkin, oil, milk, egg, and egg white to a medium-size bowl, and mix thoroughly. Add wet ingredients to dry ingredients, and mix well. Stir in chocolate chips and walnuts.
  4. Fill muffin tins evenly, and bake for 15 to 18 minutes.

Thursday, November 5, 2015

Halloween Carrot Patch

Slow Cooker Chipotle Black Bean and Quinoa Stew

Makes 6-8 servings

  • 1-2 dried chipotle peppers (or from can)
  • 2 cups dried black beans (cook ahead if needed)
  • 3/4 cup uncooked quinoa
  • 1 28-ounce can diced tomatoes
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 dried cinnamon stick
  • 2 teaspoons chile powder
  • 1 teaspoon coriander powder
  • 1/4 cup fresh cilantro
  • 7 cups water
  • sea salt and pepper, to taste
for topping:
  • cilantro
  • green onions, thinly sliced
  • lime wedges
  • avocado
Load all of the ingredients, except the salt, into your slow-cooker, stir to combine. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender. The time to cook the beans can vary based on the strength of your slow cooker and also the freshness of your beans. Add the salt at the very end, as it will affect how the beans cook, if you add it at the beginning.
Remove the cinnamon stick before serving. Ladle into bowls and serve topped with fresh cilantro, green onions, a squeeze of fresh lime juice, diced avocado, sour cream, hot sauce, tortilla chips, etc.

Tuesday, October 6, 2015

Slow Cooker Lentil Cauliflower Stew


  • 16 oz dried lentils (soaked overnight)
  • 8 cups low sodium vegetable broth
  • 1 large can (32 oz) diced tomatoes with juice
  • 1 cup chopped onion
  • 1 lb. cauliflower, chopped into very small florets
  • 2 leeks, white and green parts only, halved, washed carefully, and chopped)
  • 2 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 bay leaves
  • 1 tbsp chopped fresh thyme or 1 tsp dried thyme
  • 1 tsp cumin
  • 1/2 tsp cayenne (very spicy-- add 1/4 tsp or less for a milder flavor)
  • 1/4 tsp black pepper
  • 2 cups chopped kale or Swiss chard

  • Place all ingredients in slow cooker & cover. Cook 6 hours on high, or 8 hours on low, until the lentils are tender.
  • Friday, October 2, 2015

    Spaghetti Squash Burrito Bowls

    Source: Prevention
    Makes 2 bowls

    oil for frying
    1 medium sized spaghetti squash
    1 cup black beans
    1 cup salsa 
    1 small bell pepper, cored and sliced
    1/4 cup chopped onion
    1 cup corn kernels, frozen and defrosted or fresh
    1/2 cup fresh cilantro, finely chopped
    1 jalapeno, cored and sliced (optional)
    1/2 cup shredded cheddar/monterey jack cheese

    1. Preheat the oven to 375°F and fill a 9 x 13” glass baking dish with about an inch of water. 
    2. Wash the spaghetti squash and then slice off the stem at the top. Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.
    3. Place in dish cut side up, cover with foil, and roast in the oven for 30-45 minutes, depending on the size (longer for larger squash). You can test to see if it’s done by scraping the inside with a fork. Strands should come loose as you scrape all the way down to the flesh.
    4. While the squash is roasting, prepare the filling by warming oil in a large pan over medium heat. Sauté the red onion for a few minutes and then add the peppers and jalapeno. 
    5. When the squash is done cooking, allow it to cool for a few minutes before handling. 
    6. Scrape about 3/4 of the inside out into a bowl; add beans, salsa, corn, onion mixture, & cilantro. Stir together & press mixture into squash shells; top with shredded cheese.
    7. Cook 20 minutes more until the cheese is bubbly and golden brown then serve!

    Saturday, September 19, 2015

    Creamy Tortellini Vegetable Bake


    • 1 package (19 ounces) frozen cheese-filled tortellini
    • 2 tablespoons olive oil
    • 1 cup sugar snap peas
    • 1 cup (~1 medium sized) carrot
    • 1 cup mushrooms
    • 3/4 cup (2 small sized) sweet bell peppers
    • 1 cup summer squash
    • 1 cup cherry tomatoes
    • 1 can (15 ounces) corn
    Creamy base:
    • 1 and 1/2 tablespoons butter
    • 1 and 1/2 tablespoons flour
    • 1/3 cup vegetable or tomato broth
    • 1 cup milk (I used 1%)
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon pepper
    • 1 teaspoon dried basil
    • 1 package (8 ounces) cream cheese
    Top it off:
    • 1/4 cup freshly-grated mozzarella cheese
    • 3-4 tablespoons freshly-grated Parmesan cheese
    1. Preheat the oven to 350 degrees F. Generously grease a 9 x 13 casserole dish and set aside.
    2. Prep the veggies: trim the snap peas, peel and coin the carrot, thinly slice the mushrooms, chop the peppers, chop the summer squash, halve the cherry tomatoes, and rinse & drain the corn.
    3. Prepare the tortellini according to package directions. In the last minute of boiling the noodles, add in the sugar snap peas and carrots.
    4. Meanwhile, add 2 tablespoons olive oil to a skillet. Over medium heat sauté the mushrooms, peppers, and summer squash until crisp tender.
    5. Drain the tortellini, snap peas, and carrots and return to pot. Add in the sautéed mushrooms, peppers, and summer squash. Add in the cherry tomatoes and can of corn.
    6. In a small pot (or use the same skillet you used to sauté the veggies if it will work), melt the butter over medium-heat.
    7. Whisk in the flour until a paste is made. Slowly whisk in the broth and stir until completely smooth. Then gradually, whisk in the milk and stir until smooth. (Add broth and milk slowly to allow the sauce to thicken). Add the garlic salt, pepper, and dried basil. Cook and stir until the mixture is thick and bubbly.
    8. Add in the cream cheese and stir until smooth and the sauce is thickened.
    9. Pour the sauce over the veggies and tortellini. Transfer the mixture to the prepared 9 x 13 casserole dish.
    10. Cover the dish with foil and bake for 25 minutes. Remove the foil, add the mozzarella and parmesan cheese and broil for 2-3 minutes watching carefully until the cheese is melted on top.
    Recipe adapted from BHG tortellini-vegetable bake