1 (19 ounce) bag frozen cheese tortellini pasta
2 orange, yellow or red bell peppers, cut into bite size pieces
1 cucumber, cut into quarters and sliced
1 small red onion, thinly sliced
16 ounces cherry tomatoes, halved
12 ounces (about 2 cups) diced ham, chopped
1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided
1/2 cup mayonnaise (I prefer Miracle Whip)
1/2 cup sour cream
1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1 teaspoon fresh grated garlic
2 teaspoons fresh grated ginger
1 teaspoon black pepper
Cook tortellini as directed on package. Drain and cool.
Combine salad ingredients and drained tortellini in a large bowl.
Shake (in a jar) or whisk in a bowl, the dressing ingredients until smooth. Pour dressing over salad and gently toss until well coated.
2 Tbs butter
1 celery stalk, chopped
3 carrots, chopped
1 medium onion, chopped
4 cups chicken broth (reduced sodium if you prefer to add your own salt)
2 large potatoes, cut into 1-inch chunks
small sprig of fresh rosemary, chopped or 1⁄4 teaspoon dried rosemary
hefty dash pepper
2 cups milk
3 tablespoons flour
1 1/2 cups ham, cooked and diced
1 Tbs. fresh parsley, chopped
In a Dutch oven or pot, melt butter over medium heat; add celery, carrot and onion and cook, stirring occasionally, for 7 minutes.
Stir in chicken broth, potatoes, rosemary and pepper. Heat to boiling; reduce heat, cover and simmer gently until potatoes are tender, stirring occasionally, about 15 minutes.
In a measuring cup or bowl, whisk together the milk and flour. Pour into the soup, whisking to combine. Gently simmer and stir 5 minutes more. Stir in ham and parsley and heat through. Adjust seasoning.