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2 packages frozen cheese tortellini, cooked and cooled down

1 bottle italian dressing (or other dressing of your choice)

cucumber

red pepper

garbanzo beans

black olives

tomato

I cooked the tortellini and put it in a bowl with the dressing.  The veggies were cut up and put into tupperware for ease of storage of whatever was left.  We also had yesterday’s chicken salad on lettuce wraps or bread.

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The good thing is, the veggies can be used in a salad another night and won’t be all soggy from the dressing!  Not everyone likes the same stuff, so giving the kids their choice of toppings works great.

I had a long day of food preparation – making two different types of meatballs and freezing them.

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I also cooked some Italian hot sausage and chorizo,

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chopped them up in the food processor

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and put into ziplock bags and froze for future use.

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