Tortellini and Garlic Bread

Yesterday I started my new job. It went well and I think I will enjoy it!! I came home and started to prep for dinner and for some more house projects. Hubby and I got to eat together before he was off to an all night lock-in with the youth group! I made a delicious tortellini bake and garlic bread. YUMMY!!

After he left, my father-in-law and I installed one of the windows in the living room. It looks GREAT - clear glass and a window that opens. We also worked on tearing off our cedar shake siding. This is getting old... can't wait for the finished product!!!

Here is the recipe for dinner last night
Garlic Bread

6 tsp italian seasoning blend

2 tsp Kosher salt

2 tsp parsley flakes

2 tbs garlic powder

1/2 cup parmesan cheese

Mix all ingredients together and store in a sealed container.

1 1/2 tbs seasoning mixture

1 stick of butter, softened

1 Italian loaf, halved length wise

Mix seasoning with butter and spread on bread.  Wrap with foil and bake @ 350 degrees for 12-15 mins or over indirect heat on grill.

Tortellini Spinach Bake in Creamy Lemon Sauce

12 oz bag Barilla Cheese & Spinach Tortellini (from the dry pasta aisle)
4 oz bacon (about four strips--I'm telling you if you don't put in at least six you'll be sad)
3 cloves minced garlic
2 tablespoons flour
2 cups milk
3/4 teaspoon kosher salt
1 1/2 teaspoon dry basil
1/4 teaspoon red pepper flakes (I used a little more than this and one of my kids thought it was too spicy, I thought it was just right)
1 medium lemon
2 cups loosely packed fresh spinach, roughly chopped
3/4 cup grated mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided

Preheat oven to 350 dgs. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package directions.

Place bacon in a medium sized skillet and cook on medium-high heat until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about one minute. Add flour to pan and stir with a whisk for about one minute. Slowly add milk and continue to stir and whisk till smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grate or a fine-holed cheese grater to zest lemon. Then cut lemon in half and juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tbs of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 c mozzarella, and 1/2 cup Parmesan. Add sauce and gently stir to combine. Place pasta mixture in an 8x8 pan and top with remaining cheese and crumbled bacon.

Cover pan with foil and bake 20 minutes. Remove foil and bake an additional 5-10 minutes, until cheese is melted and bubbly. Remove from oven and cool about 10 minutes.

(recipe and pic from Lemon Glaze)