Recipe 13: Tortellini and Toasted Ravioli

Prep Time: 3 mins
Cook Time: 15 mins

This isn't really a recipe because everything here is pre-made, but I wanted to offer another pantry-friendly meal for those of us who are iced in.

Dinner at my house tonight

Tortellini, Toasted Ravioli and a nice salad.

AND!! 3 variations of krispy treats. (recipes 14 and 15)

Ingredients:

1 tsp garlic salt

1 bag frozen tortellini (any variety)

1 jar spaghetti sauce

1 jar marinara

1 box frozen toasted ravioli

1 bag pre-cut salad (any variety)

**Parmesan cheese, one tomato, feta cheese and Parsley for garnish

Directions:

1.) Heat oven to 425 (or whatever toasted ravioli box says)

2.) Follow boiling directions on tortellini, but add the garlic salt to the water before you add the pasta for extra flavor.

3.) Dice one tomato while the pasta cooks.

4.) Drain pasta and add spaghetti sauce. Set aside.

5.) Cook toasted ravioli according to directions on box. For extra crunch,  broil on High for 2 minutes after cook time.

6.) Rinse salad, add diced tomato and feta to salad. I like to add a bit of salt and pepper too because I don't really like salad dressing.

7.) Heat marinara in microwave safe bowl for 1 minute.

8.) Top tortellini portions with Parmesan cheese and parsley and serve!

For those who don't like the gooey stuff inside tomatoes, try this to see if you like this healthy food: quarter the tomato. Use a knife to cut out the seeds, then dice them. This simple step has allowed me to fall in love with tomatoes!

Recipe 10: Zesty Roasted Chicken & Potatoes

Prep Time: 8 mins
Cook Time: 40 mins


The great thing about this recipe is that one sauce takes on two different tastes. The chicken doesn't absorb as much of the mustard and really shows off the garlic, chive taste while the potatoes pull in the creamier textures and almost make an easy potato salad--only not mushy.

Here we go.

Boneless chicken breasts (1 per serving per person)
1 lb red potatoes (cut into quarters or thick slices)
2 toes minced garlic
1/3 cup mayo
3 tbsp dijon mustard
1/2 tsp pepper
2 tbsp dill pickle juice (It just adds a salty/vinegar base to the potatoes)
Chopped chives (Fresh or jar) for garnish

Directions:
1.) Heat oven to 350.
2.) Grease baking pan.
3.) Wash and cut potatoes.
4.) Put cut potatoes in a microwave safe casserole dish with a lid. Add 1/4 cup of water and microwave for 5-7 minutes.
5.) Mix all ingredients except chives.
6.) Place chicken and potatoes on baking pan and coat with sauce. (It is easiest if you have a brush but spoons work just fine too.)
7.) Bake uncovered 30 mins. (May need longer for thicker pieces).
8.) Add chives to taste and broil until meat and potatoes are slightly browned.

One pan, one bowl, one casserole dish--super easy. Enjoy!