Preheat the oven to 350 degrees F. Generously grease a 9 x 13 casserole dish and set aside.
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.
Prepare the tortellini according to package directions. In the last minute of boiling the noodles, add in the sugar snap peas and carrots.
Meanwhile, add 2 tablespoons olive oil to a skillet. Over medium heat sauté the mushrooms, peppers, and summer squash until crisp tender.
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.
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.
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.
Add in the cream cheese and stir until smooth and the sauce is thickened.
Pour the sauce over the veggies and tortellini. Transfer the mixture to the prepared 9 x 13 casserole dish.
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.
Source: The Oh She Glows Cookbook by Angela Liddon Makes 12 bars
Ingredients 1 1⁄2 cups gluten-free rolled oats 1 1⁄4 cups rice crisp cereal 1⁄4 cup hemp seeds 1⁄4 cup sunflower seeds 1⁄4 cup unsweetened shredded coconut (I used slivered almonds) 2 tablespoons sesame seeds 2 tablespoons chia seeds 1⁄2 teaspoon ground cinnamon 1⁄2 cup, plus 1 tablespoon, brown rice syrup (or maple syrup) 1⁄4 cup roasted peanut butter or almond butter 1 teaspoon pure vanilla extract
Directions 1. Line a 9-inch square cake pan with two pieces of parchment paper (one going each way).
2. In a large bowl, combine the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt and mix.
3. In a small saucepan, stir together the brown rice syrup and peanut butter until well combined. Cook over medium to heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.
4. Pour the peanut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well with a large metal spoon until all of the oats and cereal are coated in the wet mixture.
5. Transfer the mixture to the prepared pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bars hold together better. Press down on the edges with your fingers to even out.
6. Place the pan in the freezer, uncovered, and chill for 10 minutes, or until firm.
7. Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board. With a pizza roller (or a serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars total.
8. Wrap the bars individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can store them in the freezer for up to 1 month.
Tip: To make the bars nut-free, substitute sunflower seed butter for the peanut butter. Look for lightly sweetened sunflower seed butter, such as by Sunbutter, because unsweetened sunflower seed butter can have a bitter aftertaste.
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, cubed
2 cups uncooked orzo pasta
2 tablespoons chopped fresh cilantro leaves
1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
Serve immediately, garnished with cilantro, if desired.