Farm Girl Studio

Spinach tortellini With Beans and Feta 1 9oz refrigerater cheese-filled spinach tortellini 1 15oz can cannellini (white kidney) drained and rinsed 3/4 cup crumbled feta --- 3 oz spinkled with garlic powder and italian season 2 TBSP olive oil 1 large tomato, chopped ground pepper 4 cups baby spinach fresh Cook tortellini, drain and return to pan add drained beans, feta, and olive oil to tortellini cook over med heat untill beans are hot and cheese begins to melt, stiring accasionally add tomatoe and sprinkle with black pepper, cook another minute Serve over baby spinach I have used red kidney beans in this and it's just as good.

I love making these poncho's Check out my shop they are all for sale right now :)

This is so good I have made it a couple of times and it keeps in the frig really well. 1 can 15 1/2 oz black-eyed peas- rinsed and drained 1 large tomatoe diced 1 med ripe avocado peeled and diced 1/3 cup of diced green peper 2 green onions chopped 1 TBSP minced fresh cilantro 1 jalapeno peper seeded and chopped 1/3 cup of Italian salad dressing mix all together in large bowl, Wonderful

        New in my Etsy store

    A couple of new items in my Etsy store