Ravioli with Peas and Shallots

All you need is 5 ingredients for this super-fast dinner.  If you can’t find shallots, thinly sliced sweet onion can be substituted.  Recipe serves 4.

What you’ll need:

  • 1 1/2 pounds cheese ravioli (fresh or frozen)
  • 1 tablespoons butter
  • 2 shallots, thinly sliced
  • 1 10-ounce bag frozen peas
  • 1 teaspoon grated lemon zest

What you’ll do:

  • Cook the ravioli according to package directions.  Reserve 1/2 cup cooking water and drain the pasta.
  • Heat the butter in a large skillet over medium heat.
  • Add the shallots and cook, stirring occasionally, until soft, 2-3 minutes.
  • Add the peas, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon pepper and the reserved cooking water.
  • Cook, partially covered, until the peas are heated through, 3-4 minutes.
  • Divide the ravioli between 4 bowls and top with the pea mixture.

Recipe and image from Real Simple.

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Jambalaya

A 5-ingredient jambalaya may sound too good to be true but it isn’t with a little help from pantry ingredients.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 1 16-ounce package turkey kielbasa, cut into 1/4th inch rounds
  • 1 28-ounce can whole tomatoes, undrained
  • 1 8-ounce box Jambalaya, Spanish or fiesta-flavored rice mix
  • 1 1-pound package peeled and deveined shrimp
  • 1/4 teaspoon hot sauce (optional)

What you’ll do:

  • Heat the oil in a saucepan over medium heat.
  • Add the kielbasa and cook until browned on each side, about 4 minutes.
  • Add the tomatoes with their juice along with 1/2 cup water and bring to a boil.
  • Stir in the rice mix.  Reduce the heat, cover and cook for time specified on rice box.
  • Add the shrimp and stir.
  • Cover and cook until the shrimp are pink, 3-4 minutes.
  • Add the hot sauce, if using, and serve.

Recipe and image from Real Simple.

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Skillet-Grilled Ham with Glazed Pineapple

This kid-friendly dinner is perfect with a side of steamed green beans.  Ask your local deli to cut the ham for you.  Recipe serves 4.

What you’ll need:

  • 1 (1-pound) slice reduced-sodium ham (about 1/2 inch thick), cut into 4 pieces
  • 2 cups chopped pineapple (canned works great!)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon curry powder
  • 1 tablespoon butter
  • 1 tablespoon brown sugar

What you’ll do:

  • Heat a large nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.  Add ham; cook 3-4 minutes on each side.
  • Remove from pan; keep warm.
  • Combine the pineapple, syrup and curry powder, mixing well.
  • Melt the butter in the same pan over medium heat; add the pineapple mixture.
  • Cook 4 minutes or until tender, stirring frequently.
  • Add the brown sugar; cook 1 minute or until sugar melts.
  • Serve the glazed pineapple over ham slices.

Recipe and image from Cooking Light – fresh food fast.

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Crunchy Chickpeas

Have some last night baking or wrapping to get done before Christmas?  Bake up some crunchy chickpeas for a healthy late-night snack.  Recipe makes 8 servings (1/4 cup each).

What you’ll need:

  • 2 (15.5 ounce) can chickpeas, rinsed and drained
  • 2 tablespoons canola oil
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon onion powder
  • 1 garlic clove, minced

What you’ll do:

  • Preheat the oven to 300 degrees.
  • Wrap the chickpeas in a dish towel and roll to loosen the skins.
  • Discard the skins.
  • Combine the chickpeas and remaining ingredients in a bowl and toss to coat.
  • Arrange on a baking dish and bake for an hour and 40 minutes, stirring every 20 minutes.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Holiday Cookie Friday: Chocolate-Filled Crescents

You only need two ingredients to make this decadent dessert!  Recipe makes 8.

What you’ll need:

  • 1 can refrigerated crescent dinner rolls
  • 1/2 cup mini-chocolate chips
  • powdered sugar (optional)

What you’ll do:

  • Heat oven to 350 degrees.
  • Separate the dough into 8 triangles.
  • Place a tablespoon of chocolate chips at the wide end of each triangle.
  • Roll up, starting with the shortest side, to the opposite side.  Place on an ungreased cookie sheet.
  • Bake for 15 to 20 minutes or until golden brown.
  • Sprinkle with powdered sugar, if using.

Recipe and image from Pillsbury.

So what are you waiting for…Get dinner on the table!

Holiday Breakfast Bake

This egg casserole is decked out with red and green peppers and a tender, no-fuss crust.  Serve with fresh fruit.  Casserole makes 8 servings.

What you’ll need:

  • 12 ounces turkey sausage
  • 1/3 cup chopped onion
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 10 eggs
  • 1 cup shredded cheddar cheese
  • 1 can flaky layers refrigerated biscuits

What you’ll do:

  • Preheat oven to 375 degrees.
  • Coat a 13 x 9 baking dish with cooking spray.
  • In a skillet, brown the sausage, onion and peppers.
  • In a large bowl, beat the eggs.  Stir in the cheese and the sausage mixture.
  • Separate the biscuits and press down onto the bottom of the baking dish.
  • Pour the sausage and egg mixture over biscuits.
  • Bake 25 to 30 minutes or until the eggs are set and the crust is browned.
  • Cook 5 minutes before servings.

Recipe and image from Pillsbury.

So what are you waiting for…Get dinner on the table!