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Baked Tortellini Alfredo

Ingredients:

1 kg bag frozen tortellini
2 tsps. olive oil
1 tsp. black pepper
1 tsp. basil
1 tsp. onion powder
1 tsp. garlic powder
4 Tbsps. olive oil
10 chicken fingers (homemade or frozen, your choice)

Alfredo Sauce:
3 Tbsps. butter
3 Tbsps. olive oil
2-3 minced garlic cloves
1 tsp. black pepper
2 Tbsps. dried parsley
1 cup low fat cream
2-3 cups unsweetened almond milk
1 cup parmesan cheese
1 Tbsp. corn starch
250 g shredded cheese of your choice

Directions:

Tortellini Mix:
Preheat oven to 425°F. Grease a casserole dish with 1 Tbsp. olive oil and set aside. Cook tortellini according to package instructions and then add to greased casserole dish. Add the black pepper, basil, onion and garlic powder and toss to coat. Add 3 Tbsps. olive oil to a hot frying pan. Fry chicken fingers until done (about 6-8 minutes). Pat dry, cut up into 1" pieces and add to tortellini mix and toss together.

Alfredo Sauce:
In a medium pot, over medium/high heat, melt butter. Add the 3 Tbsps. olive oil, the garlic cloves, black pepper and parsley, and sauté for 5 minutes. Add the cream and almond milk and whisk together. Add the parmesan cheese, and continue whisking. Next, add the corn starch and keep stirring until it comes to a boil, and then remove from heat and pour over the tortellini/chicken mix and stir well. Top with cheese and bake 25-30 minutes. Enjoy!!!

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White Chocolate Chip Cranberry Oatmeal Cookies

 Ingredients:
 3/4 cup sugar
 1/4 cup packed brown sugar
 1/2 cup butter, softened
 1 large egg
 1/2 teaspoon vanilla extract
 1/2 teaspoon cinnamon
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1 cup all-purpose flour
 1 1/2 cups quick-cooking oats ( not instant)
 3/4 cup dried cranberries
 6 ounces white chocolate chips

Directions:
In a large bowl using an electric mixer, combine the sugar, brown sugar and butter; mix well to cream together. Add in egg and vanilla extract and mix until combined. Add the cinnamon, baking soda, salt and flour and mix well. Fold in the oatmeal, dried cranberries and white chocolate chips, making sure that all ingredients are uniformly distributed. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden . Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack. Enjoy.

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