Ravioli Skillet
Ravioli Skillet
Total Time: 15 minutes
1 14.5 oz can italian-style stewed tomatoes, undrained
1 14-oz can vegetable broth
2 medium zucchini, halved lengthwise and sliced 1/2 in thick
1 9oz package refrigerated cheese ravioli
1 15-oz can white kidney beans (cannellini), rinsed and drained
2 Tbsp Parmesan cheese
2 Tbsp snipped fresh basil or parsley
1. In a large saucepan combine undrained tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6-7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice. Stir in beans; heat through. Sprinkle each serving with cheese and snipped basil.
From Better Homes and Gardens New Cookbook
Ken's rating: ? He never ate this one. :)
Chalsea's rating: ****
Smoked Turkey and Tortellini Salad
Smoked Turkey and Tortellini Salad
Total Time: 20 minutes
1 90z package refrigerated cheese tortellini
1 c chopped cooked smoked turkey, ham, or chicken
8 cherry tomatoes, quartered
1/2 c coarsely chopped green sweet pepper
1/4 c sliced, pitted ripe olives (optional)
1/4 c bottled italian vinaigrette or balsamic vinaigrette salad dressing
Black Pepper
1. Cook tortellini according to package directions; drain. Rinse with cold water; drain again.
2. In large bowl, combine tortellini, turkey, tomato, sweet pepper, and, if desired, olives. Drizzle salad dressing over mixture; toss to coat. Season with black pepper. Serve immediately.
From Better Homes and Gardens New Cookbook
Ken's rating: ****
Chalsea's rating: ***
I didn't like the turkey. This would have been way better if I used chicken instead.
Spiced Chicken with Couscous Salad
Spiced Chicken with Couscous Salad
Prep Time: 10 minutes
Total Time: 25 minutes
3 Tbsp olive oil
4 boneless, skinless chicken breasts
1 Tbsp paprika
2 tsp ground cumin
Kosher salt and black pepper
3/4 c couscous
3/4 # cherry or grape tomatoes, quartered
1/4 # snap peas, sliced
1/2 c torn fresh basil
1/2 tsp grated lemon zest
2 Tbsp lemon juice
1. Heat 1 Tbsp oil in large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 tsp salt, and 1/4 tsp pepper and cook until browned and cooked through (6-7 minutes per side). Transfer to cutting board.
2. Meanwhile, place the couscous in a large bowl. Add 1 c hot tap water, cover, and let sit for 5 minutes; fluff with fork. Add tomatoes, snap peas, basil, lemon zest, lemon juice, remaining 2 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper and toss to combine.
3. Slice chicken and serve with the couscous.
From Real Simple Magazine June 2010
Ken's rating: ****1/2
Chalsea's rating: ****1/2
I have such good helpers...
Here's my little sous chef, Roxie. She's dutifully posing for the camera, now, but she's usually right at my side, staring at the pot on the stove to make sure it doesn't boil, helping me search for things in the refrigerator, and (her favorite) quickly wiping (licking) up anything that happens to drop on the floor. I can always count on her to be under my feet whenever I step into the kitchen. :)
Chicken Salad with Apple and Basil
Chicken Salad with Apple and Basil
4 boneless, skinless chicken breasts
4 tsp kosher salt
1 tsp black pepper
1/4 c lime juice
1 Tbsp white wine/rice wine vinegar
2 Tbsp brown sugar
4 scallions
2 granny smiths, diced
1/3 c roasted peanuts, chopped
2 Tbsp fresh mint, chopped
1/2 c fresh basil, chopped
1. Pat chicken dry. Pound it to an even thickness. Place in saucepan and add water to cover by 1/2 inch. Add 3 tsp salt and 1/2 tsp pepper and bring to simmer. Cook until no pink is in the middle (8-10 minutes). Transfer to ice water for 5 minutes.
2. Meanwhile, in a large bowl, combine lime juice, vinegar, and sugar until dissolved. Add scallions and apples, toss.
3. Drain chicken and pat dry. Dice and add to mixture along with peanuts, mint and basil.
Ken's rating: ****
Chalsea's rating : *****!!!
So delicious and super easy! Loved it!
Turkey Salad with Tomatoes, Avocado, and Parmesan
Turkey Salad with Tomatoes, Avocado, and Parmesan
6 c romaine lettuce
1/2 # chopped deli turkey
1 avocado, diced
2 tomatoes, quartered
1/2 red onion, diced
1/2 c shredded Parmesan cheese
4 Tbsp olive oil
2 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
1. Place first 5 ingredients in a large bowl.
2. In small bowl, mix together olive oil, balsamic vinegar, salt and pepper. Add to large bowl and toss to coat.
3. Top with Parmesan and serve
Ken's rating: ****
Chalsea's rating: **
I think I didn't like the deli turkey flavor. If I make this again, I'll probably use a different meat.
Asparagus-Parmesan Pita Rounds
Asparagus - Parmesan Pita Rounds
Total Time: 20 Minutes
2 c sliced asparagus (about 1 #)
2 tsp extra virgin olive oil
2 garlic cloves, minced
4 (6-inch) pitas
3 plum tomatoes, thinly sliced
1 tsp dried basil
1/4 tsp crushed red pepper
1/4 tsp salt
6 Tbsp shredded Parmesan cheese
1. Preheat oven to 450.
2. Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.
3. Combine oil and garlic. Brush over pitas. Arrange tomato slices and asparagus on pitas. Sprinkle with basic, pepper, and salt. Top evenly with Parmesan cheese. Bake at 450 for 7-8 minutes or until edges are golden.
Yield: 4 servings
From Cooking Light Superfast Suppers
Ken's Rating: **1/2
Chalsea's Rating: ***
If you're looking for something super flavorful, this isn't it. I would maybe saute the asparagus in some garlic or add some sauteed mushrooms to give it a little bit more.
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