Healthy Peanut Butter Brownie Popcorn Balls

In the last few months I’ve been on an exercise and healthy eating journey.  I realized that I had a major snacking problem, usually going for something full of carbs that was leftover from what my kids didn’t eat.  So I cut that junk (and refined sugars) and started to focus on what was delicious and also good for my body.

One of my very favorite things to snack on is Skinny Pop popcorn, which is light and delicious and even if you happen to go a little overboard, it’s still not too bad for you.  It’s perfect when I have a salty craving, but I still struggle with that need for chocolate every once in a while.  So I grabbed some popcorn and threw it together into something that tastes like a peanut butter brownie popcorn ball….without any of the heavier stuff.

I love this recipe because it requires little time, no baking, and is totally kid friendly.  Not only did my kids inhale the final product and think it was a delicious dessert, but they also loved helping me throw things into the blender, crush up the popcorn and roll the balls out too.  And in the end if they think a healthy dessert is a yummy one, it’s a total win.


Healthy Peanut Butter Brownie Popcorn Balls
Author: 
Recipe type: Snack / Dessert
Prep time: 
Total time: 
Serves: 18-20
 
Ingredients
  • 3 cups + 2 cups Skinny Pop Original Popcorn
  • 20 dried dates
  • 1 t vanilla
  • 1 t pure maple syrup
  • 2 T natural peanut butter
  • ¼ cup unsweetened cocoa powder
Instructions
  1. Pulse 3 cups Skinny Pop in blender or food processor until broken into small pieces.
  2. Add dates, vanilla, maple syrup, peanut butter, and cocoa powder.
  3. Pulse until everything is broken up and combined
  4. Move into a medium mixing bowl. Crumble remaining 2 cups skinny pop over mixture and use your hands to combine.
  5. Roll into 1 inch balls and place on a parchment lined plate
  6. Eat immediately or refrigerate and enjoy for up to 3 days following.

Memorial Day Weekend!

Here’s a little throwback with some easy slow cooker recipes for Memorial Day weekend, plus one of our all time favs!  Hope everyone has a relaxing, safe weekend!

And don’t forget to follow along on Facebook and Instagram where I’ve started posting new little bites here and there while I rev up to full blogger mode!

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You’re obviously firing up the grill this weekend for Memorial Day.  Whether you’re staying at home, having a party, or headed to a friend’s, it’s the unofficial first weekend of summer and time to parrrrtay! But if you’re having people over, you don’t want to heat up the house with those pesky apps and sides.  And if you’re bringing something to a potluck you don’t want to come home to a huge mess to clean up.

So here are a few of my favorite slow cooker recipes for Memorial Day weekend.  Plus my all time favorite no-bake dessert, which isn’t made in the slow cooker, but will keep your house nice and cool and be a quick an easy crowd pleaser.

Bring it on Memorial Day.  And bring it on summer!

Slow Cooker Spinach & Artichoke Dip

Slow Cooker Spicy Spinach & Artichoke Dip | Little Kitchen, Big Bites

Slow Cooker BBQ Buffalo Meatballs

Slow Cooker BBQ Buffalo Meatballs | Little Kitchen, Big Bites

Slow Cooker Honey Balsamic Chicken Sliders

Honey Balsamic Chicken & Avocado Sliders | Little Kitchen, Big Bites

Slow Cooker Sweet & Spicy Chicken Mango Tacos

Slow Cooker Sweet & Spicy Chicken Mango Tacos | Little Kitchen, Big Bites

Peanut Butter S’mores Bars {no bake}

Peanut Butter S'mores Bars {No Bake!} | Little Kitchen, Big Bites

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Ok friends, why didn’t anyone force me to buy cauliflower rice sooner??  It’s been sitting there in the Trader Joe’s refrigerated section just looking at me every time I went to the market for months.  No hard work ricing anything…just a nice bag of cauliflower.  But it’s going to be gross, right?  The hubby and kiddo will hate it, right?  I mean they’ll totally know it’s not real rice and won’t eat it, right?  Apparently, wrong.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

I don’t know that I’ll ever buy real rice again.  This stuff was that good.  Once it was sautéed in with the rest of the stir fry vegetables and sauce I seriously didn’t know the difference.  The result was a super healthy vegetarian dish that was packed with veggies in every way and absolutely delicious and inhaled by everyone in our family.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

There was actually a battle over who got to eat the leftovers for lunch the next day.  A battle over who got to eat leftovers.  Healthy leftovers.  Vegetables wrapped in lettuce.  Is this the real world???

Safe to say you can expect to see more cauliflower rice here in the future.  You’re welcome.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

5.0 from 1 reviews
Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce
Author: 
Recipe type: Entree
Cuisine: Asian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 box shiitake mushrooms, chopped
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1 bag riced cauliflower (or 3-4 cups if you rice yourself)
  • 1-2 cups shredded cabbage
  • 1 bunch green onions, chopped
  • 1 T preminced garlic
  • 2 T + 1 t sesame oil
  • ¼ cup + 2 T soy sauce
  • 1 T black pepper
  • 1½ T ginger
  • ¼ cup creamy peanut butter
  • 1½ T honey
  • ¾ cup vegetable broth
  • ½ t garlic salt
  • Head of lettuce
  • Sriracha, crushed peanuts or additional green onions for serving if desired
Instructions
  1. Heat 2 T sesame oil in a large skillet or wok
  2. Add garlic and green onions and cook on medium for 2-3 minutes
  3. Add bell peppers, ½ cup soy sauce, black pepper, and ginger and cook for 3-4 minutes
  4. Add mushrooms and cook for 3-4 minutes
  5. Add rice cauliflower and cook for 5 minutes.
  6. While this is cooking, combine 2 T soy sauce, peanut butter, honey, vegetable broth and garlic salt in a small sauce pan and stir regularly over medium heat until thickened.
  7. Add shredded cabbage and cook for 5 additional minutes.
  8. Serve the vegetable mixture hot in lettuce cups and top with warm sauce and sriracha, crushed peanuts, or additional green onions as desired.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Roasted Vegetable Quinoa Goddess Bowl

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

One day I was strolling the aisles of Costco {or attempting as much of a stroll as I could with one kid strapped to me and the other screaming for samples in the front seat of the cart} and a small box labeled something to the affect of “three day cleanse” caught my eye.  Being six months out from baby #2 and having just completed my first half marathon, I was getting close to that pre-baby weight but still not quite there.  So I snapped a photo and sent it to a friend, thinking we’d laugh it off and move on.

But my friend was in.  Shoot.  So I was in too.  We bought the juices, which were to be eaten with a mini meal each day and decided to go for it right after Easter.  You know, stuff yourself with as much ham and chocolate eggs as you can and then cleanse it all away.  I started meal planning for the cleanse and realized that there would obviously be maintenance after this three day window, so the healthy menu planning began.  This was the first post-cleanse meal and man it was good.  Hopefully, if I can stick to it, you’ll see a lot more light and healthy recipes like this on the blog.  With the occasional sweet treat.  Because I can’t help myself.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

I made it through the cleanse alive, if you were concerned.  But I may or may not have celebrated the end of it with a glass of wine, and then promptly devoured an iced coffee and pizza for lunch the next day.  And now I’m eating kale chips.  Which is awesome except when you inhale a whole Costco sized bag in one sitting.  Oh well.  It’s all about balance, right?  Right.

This dish was delicious as a hot bowl the night that we ate it, and was awesome again the next day as a cold salad for lunch.  The flavors of the dressing {which is so good and good for you!} continue to marinate in it and get better with time.  It would also be a stellar veggie based side dish for a big meal.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

Roasted Vegetable Quinoa Goddess Bowl
Author: 
Recipe type: entree, side dish
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large butternut squash {or 1-2 lbs of pre sliced butternut squash chunks), skinned, seeded and cut into bite sized pieces
  • 1 large red bell pepper, cut into bite sized pieces
  • ½ yellow onion, cut into bite sized pieces
  • 1 lb asparagus, cut into bite sized pieces
  • 1 T olive oil
  • 1 t garlic salt
  • 1 t black pepper
  • 1 cup quinoa, cooked according to package
  • ½ cup goddess dressing (from Trader Joe's)
Instructions
  1. Preheat oven to 400 degrees
  2. Place vegetables on a lined baking sheet
  3. Pour olive oil, garlic salt and pepper over the top and toss gently, making sure that the vegetables are distributed in a single layer on the sheet before cooking
  4. Roast for 15-20 minutes, or until all vegetables are cooked through and browning on the edges
  5. Stir vegetables into cooked quinoa
  6. Stir in goddess dressing
  7. Serve warm, or if you prefer, chill for one or more hours and serve as a cold salad.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

Vegetarian Sloppy Joes Sliders | Slow Cooker

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Oh heeeyyy my friends!  Life around here has been a little crazy and a little spazzy, as has my posting on the blog.  Snuggle Up Buttercups has really picked up steam thanks to my incredible family and friends and the handmade community and I’m so excited that my passion for perfectly sized, deliciously snuggly little blankets is being spread to sweet babes everywhere.

So there has been a lot of sewing during naps, when naps happen.  The little one has proven himself to not really love sleeping.  Which is a bummer because sleeping is another passion of mine.  I digress…there’s been a lot of sewing and web work and business card designing and all of the things that go along with launching this sweet little business of mine.

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites
Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

And along with that there’s the usual workout class teaching, half marathon training and…oh yea…that whole parenting two darling children thing which is a crazy full time job that takes up 99.9% of my time too.  So a lot of all of that and not a lot of photography, editing, writing, and general blog-y-ness.  I promise I’m working on it.  Once the dust settles I’ll be back in full force but for now you may see me a little more sporadically.

But this recipe was so worth sharing.  It was easy to make in general but also super easy and fun to make with the toddler.  Mostly just chopping {I chop, she puts it in the bowl}, squeezing of sauces and shaking of spices.  And all healthy, fresh veggies that I didn’t mind if she sampled along the way.  Once Hubby got home, all I had to do was toast up some fun little slider buns {you could use big ones, but life is so much more fun in slider size sometimes…and the kids feel like it’s the right size for them too}, scoop and enjoy.

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Vegetarian Sloppy Joes Sliders | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: ~12 sliders
 
Ingredients
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 2 cups chopped mushrooms
  • ½ cup chopped celery
  • 1 package cooked lentils {about 2 cups...you can get them from Trader Joe's}
  • ½ cup ketchup
  • ¼ cup bbq sauce
  • 1 T mustard
  • 1 T Worcestershire sauce
  • 1 T preminced garlic
  • Salt & pepper to taste
  • 1 cup vegetable broth
  • 12 slider buns, toasted
Instructions
  1. Put everything except for the slider buns in the slow cooker
  2. Cook on high for 2-3 hours or low for 4-6 hours
  3. Use a slotted spoon to scoop slow cooker mixture onto toasted buns.
  4. Enjoy!

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Healthy Snacking On The Go with FreshyBag

Healthy Snacking On The Go with FreshyBag | Little Kitchen, Big Bites

I have a problem, and I’m just going to come out and say it.  I don’t like being at home.  It’s nice to lounge in your pj’s and read books for a little while but then I get super stir crazy.  Especially with two kids.  And I think I’ve passed this {and many other} neurosis onto my sweet girl because she’d rather be out of the house too.  The little guy has no chance.

So we end up eating a lot of our snacks, and sometimes even meals, on the go.  My girl is a snacker and I make sure I pack lots of healthy things to get us through teaching my fitness classes, playing at the park, running errands and doing whatever we’re up to.  As much as I’d love to just hand her a bag of goldfish crackers and call it a day, I just can’t.  This sweet girl will eat pretty much anything, so I make sure that she has fresh fruits and vegetables to eat before we get to any of the less healthy stuff.  Then if she’s not hungry for lunch later, I’ll at least feel like she got the basics.

Healthy Snacking On The Go with FreshyBag | Little Kitchen, Big Bites

When the makers of FreshyBag asked if I was interested in checking out one of their insulated bags, I said yes without even thinking about it.  I mean, I always need another insulated bag.  We’re dragging them everywhere.

When it arrived, I was totally stoked.  The size is just perfect…not too small that I can’t fit my snacks without zipping it but not too big that it takes over my whole stroller.  And I love the two different compartments so that I can keep her cool food cold without making her seaweed and rice cakes a little soggy.  And the thick bag and strong zippers kept everything so nice and cold!  I was amazed that even my ice pack seemed a little less melty than usual at the end of the day.  According to FreshyBag, their technology can keep everything nice and fresh for 10 whole hours!  That’s a Disneyland day people.  No more worrying about whether or not your cheese sticks are still good at dinner time!

Healthy Snacking On The Go with FreshyBag | Little Kitchen, Big Bites

Mamas, here’s one of my favorite parts.  FreshyBag is machine washable.  Honestly, everything else is just gravy on top of that.  Because I don’t even want to know what kind of grossness starts growing when my kid leaves the bag unzipped with half an unpeeled banana inside on a hot day and I don’t notice until an hour later {true story}.

Oh, and it’s simple, black and the toddler has decided it’s basically her purse full of goodies that she can carry around with her.  So it’s basically a toy too.

So if you’re tired of your old snack bag, give it a try.  You won’t be disappointed.

 

**Disclaimer: FreshyBag provided a bag for me to review but the opinions in this post are all mine.

Buffalo Chicken Lettuce Wraps | Slow Cooker

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

First of all, I want to thank everyone again who sent some love after last week’s announcement of Snuggle Up Buttercups, my new Etsy shop full of deliciously snuggly blankets.  I really hope you love it an welcome any feedback or ideas for future products!

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

So in the midst of taking care of two babies, teaching fitness classes, sewing and, ya know, living life, I also made something delicious, healthy and super easy that I had to share.  Anyone else love buffalo sauce??  My husband and I are obsessed, and the toddler is generally a fan, unless we throw too much heat at her.  I calmed this one down with a little bit of chicken broth, but if you’re all about spicy, you can add the extra buffalo sauce instead.

It’s been on and off summery here in So Cal, so the lettuce wrap idea was perfect for a warm evening.  I know it might not appeal as much to those who are trudging through snow every day, so throw those bad boys in a tortilla and call it a day instead.  Or pin this one for when the snow melts and the summer sun comes shining through.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Buffalo Chicken Lettuce Wraps | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb boneless skinless chicken breasts
  • ⅓ cup buffalo sauce, plus more to garnish
  • ¼ cup chicken broth
  • 1 can corn
  • 1 can black beans
  • 3-4 cups shredded cabbage
  • 1 head of lettuce, rinsed and separated for lettuce cups
  • Blue cheese, crumbled, to top
  • Avocado, sliced, to top
Instructions
  1. Combine chicken, buffalo sauce, broth, corn and beans in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  2. Shred chicken with two forks.
  3. Stir in shredded cabbage and cook for an additional 10-15 minutes on low.
  4. Serve mixture in lettuce cups, topped with blue cheese and avocado.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

Can I tell you something weird?  Sometimes I think that one morning, my alarm is going to go off and I’m going to be back in high school, living in my parents house and none of the last several years would have happened.  I wonder how it’s possible that I could be married, living in a house with two kids who I get to stay home with and love on every day.  And then I realize how very lucky I am, even with some very terrible twos going on with the toddler and an still inconsistent night sleeping schedule with the baby.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

I think this nonsense usually happens at the beginning of each month when I once again have to collect my dropped jaw because it cannot be that it’s February already.  It cannot be that my little ones are another month older, we’re that much further from Christmas {which I swear was still yesterday} and closer to summer {um, please? this cold and rainy So Cal weather is not fun…sorry East Coast…I’ll stop whining now}.  So yea.  Hi, February.  Let’s make some cute heart shaped crafts and move on to March so we can hurry along to heat and pools and beaches and fun.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

Anyway, food blog.  Let’s talk recipe.  I’m trying to lighten it up finally.  Other than the sauce, this is a really healthy little recipe and the sauce isn’t half bad either.  I’ve heard you can make your own enchilada sauce but the one at Trader Joe’s is so good I haven’t tried.  And lazy.  So that.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

So the gist of it?  Make the inside of some really fabulous easy enchiladas in the slow cooker.  But instead of using those less-than-healthy tortillas, mix in some spaghetti squash, melt some cheese on top and call it a day.  It was totally delicious and everyone ate their weight in squash, which is a total victory.  The toddler ate her first helping and then said “Mommy, I demolished that chicken.  Can I have some more?” No joke, people.  She was quite a fan.  So it was a win in my book.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb chicken breasts
  • 1 can red enchilada sauce
  • 1 red onion, chopped
  • 1 can black beans, drained
  • 1 can corn, drained
  • 2 spaghetti squashes
  • 1 T olive oil
  • 1 t salt
  • ½ t black pepper
  • ½ t chile powder
  • ¼ cup cilantro, chopped, plus some to garnish
  • 1 + ½ cup Mexican cheese
Instructions
  1. Place chicken, sauce, onion, beans and corn in the slow cooker and cook on high for 3-4 hours or low for 7-8 hours.
  2. Preheat oven to 400 degrees.
  3. Cut squashes in half, remove seeds, brush with olive oil and sprinkle with salt, pepper and chile powder.
  4. Place squashes cut side down and cook for 30 minutes. Turn skin side down and cook for an additional 10-15 minutes, or until easily shredded.
  5. While the squash is cooking, shred chicken in the slow cooker with two forks and stir in cilantro and 1 cup Mexican cheese.
  6. Remove squash from oven and shred.
  7. Mix shredded squash into chicken mixture.
  8. Place chicken and squash mixture back into the squash shells and top with remaining cheese.
  9. Cook for 5-10 minutes, until cheese is melted and slightly brown.
  10. Garnish with cilantro and enjoy immediately.

 

Asian Pineapple Chicken | Slow Cooker

Asian Pineapple Chicken | Slow Cooker | Little Kitchen, Big Bites

EDIT: I somehow lost half of this post and the recipe!  Sorry guys! I’ve rewritten the recipe below.  Enjoy!

Oooook, I suppose it’s time to start getting healthy and all that nonsense that you talk about after the first of the year.  I may have given you something delicious and decadent and fabulous last week, but we’re getting back onto the right track now.  I promise.  Maybe.

Asian Pineapple Chicken | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Hawaiian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb boneless skinless chicken breasts
  • 1 pineapple, cut into chunks
  • 2 bell peppers, cut into chunks
  • ½ onion, cut into chunks
  • ½ cup pineapple juice
  • 3 T soy sauce
  • 2 T honey
  • 1 T preminced garlic
  • 1 t sesame oil
  • 1 t ginger
  • 2 cups rice, cooked, to serve
  • Sesame seeds and green onions to garnish
Instructions
  1. Place all items except rice in the slow cooker and cook for 4 hours on high or 8 hours on low.
  2. Serve on top of cooked rice and garnish with sesame seeds and green onions.

 

Asian Pineapple Chicken | Slow Cooker | Little Kitchen, Big Bites

Cheesy Bacon & Vegetable Tortellini Bake

Cheesy Bacon & Vegetable Tortellini Bake | Little Kitchen, Big Bites

And just like that, It’s the new year.  We’re supposed to be setting resolutions, eating healthier and moving in new and exciting directions with our lives.  But right now I feel more like pouting that the holidays are over and snuggling up under a warm blanket.

This is the perfect recipe to warm those tummies in the cool weather and bring the family back together around the table.  Is it healthy?  Oh heck no.  It’s creamy, indulgent, cheesy and delicious.  And bacon.  Because, why not?  I keep it healthy around here most of the time.  And you can diet next week.

Cheesy Bacon & Vegetable Tortellini Bake | Little Kitchen, Big Bites

I’m keeping this one short and sweet, because there are so many other things to do right now to clean up from the madness of the last few weeks, so I’m going to be #lazyblogger today.  Go crank up the Christmas music and pretend we don’t have to wait another 50 weeks until Santa comes back around!

Cheesy Bacon & Vegetable Tortellini Bake | Little Kitchen, Big Bites

Creamy Bacon & Vegetable Tortellini Bake
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 20 oz tortellini, cooked according to package and drained
  • 6 pieces of bacon
  • ½ onion, chopped
  • 1 T preminced garlic
  • 1 - 1.5 cups asparagus, trimmed and chopped
  • 2 medium zucchini, chopped
  • 2 bell peppers, chopped
  • 1 t basil
  • 1 t oregano
  • 1 t parsley
  • 1 t salt
  • 1 t black pepper
  • 1½ T flour
  • 1 cup milk
  • 2 cups shredded mozzarella
  • 1 cup shredded parmesan
Instructions
  1. Preheat oven to 350 degrees
  2. Cook bacon in a large skillet on medium high until crispy. Set aside and pat dry with paper towels.
  3. Drain all but about 2 T of bacon fat from the pan and add onion and garlic, and cook for 3-5 minutes
  4. Add asparagus, zucchini, bell peppers, basil, oregano, parsley, salt and pepper and cook for an additional 5-7 minutes.
  5. Stir in flour until everything is coated and there are no chunks
  6. Stir in milk and let cook for an additional approximately 5 minutes.
  7. Stir in cooked tortellini, crumbled bacon and 1 cup mozzarella until heated and combined.
  8. Spray a 9x11 pan with nonstick spray
  9. Turn tortellini mixture into the pan and top with remaining 1 cup mozzarella and 1 cup parmesan.
  10. Bake for 20 - 25 minutes, or until bubbly and beginning to brown
  11. Enjoy immediately topped with additional parmesan cheese if desired.

Cheesy Bacon & Vegetable Tortellini Bake | Little Kitchen, Big Bites

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