Tortellini with Fresh Vegetables

1 pkg (9 oz) refrigerated cheese filled tortellini
1 Tbsp olive oil
1 bell pepper, cut into one inch pieces
2 cups chopped roma tomatoes (about 6-8)
1 zucchini, cut in half lengthwise, the cut crosswise into slices
1/2 tsp italian seasoning
1/2 tsp garlic salt

Cook and drain tortellini as directed on package. Meanwhile, heat oil in pan. Cook bell pepper in oil 2-3 minutes, stirring frequently, until crisp tender. Stir in tomatoes, zucchini, italian seasoning, and garlic salt. Cover and cook 3-5 minutes, stirring occasionally, until zucchini is tender. Stir in tortellini. Cook 2-3 minutes, stirring occasionally, until hot.

Serves 4

Pizza Roll Ups with Dipping Sauce

2 Tbsp butter, melted
1/4 tsp italian seasoning
1/4 tsp garlic powder
1 can refrigerated pizza crust
1 cup shredded mozzarella cheese
2 Tbsp chopped onions
1 pkg (9 oz) shaved oven roasted turkey breast
1 1/2 cups marinara sauce

Preheat oven to 400. Mix butter, italian seasoning, and garlic powder until well blended; set aside. Unroll dough onto ungreased baking sheet. Press into 15x10 inch rectangle; brush with half of the butter mixture. Sprinkle with cheese and onions; top evenly with turkey. Starting at one of the short ends, roll up dough to form log. Pinch seams and ends together to seal. Position log lengthwise, seam side down, in center of baking sheet. Brush with remaining butter mixture. Bake 15 minutes or until lightly browned. Let stand 5 minutes. Cut crosswise into 12 slices. Serve with marinara sauce.