Author: glad82

Ravioli with Broccoli & Sun Dried Tomatoes

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Ready: 15 min               Serves: 4

1 (17 oz) bag  cheese ravioli, frozen

1 (12 oz) fresh broccoli florets

1/2 c sun-dried tomato in oil

4 tbsp Butter

2 tbsp  Garlic, minced

1/4 tsp red pepper, crushed

1 lemon

1/4 c Parmesan Cheese, shredded

  1. Cook the ravioli to the packages directions. Three minutes before ravioli are done add the broccoli florets. Drain, reserving 1/4 c of the cooking water.
  2. Mean while drain & chop sun dried tomatoes. In a deep skillet melt the butter , then add the garlic & tomatos on medium for 30-60 seconds.  Squeeze the juice from the lemon into the pan.
  3. In the same skillet add cooked ravioli, broccoli, tomato & reserved cooking liquid. Toss until well combined & then top with cheese to serve.

Per Serving: 399 calories                                                 Fat 19g

Sat. Fat: 10 g                                          Cholesterol: 48 mg                          Protein: 15 g

Sodium: 414 mg                                   Carbohydrates: 45 g                           Sugar: 2 g

Veggie Pizza Quesadillas

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Ready in 15 minutes                       Serves 4 

8 (6 in)  Flour Tortillas

1 c  Organic Sauce of choice

2 c Mozzarella Cheese

1 c  veggies of choice, diced

  1. Preheat oven 425 F, & line 2 sheet trays with foil then coat with cooking spray. Arrange 4 tortillas on pans.
  2. Spread the sauce of choice on tortillas leaving 1/4 inch rim. Sprinkle cheese over sauce along with veggies. Then top with rest cheese & tortillas.
  3. Coat tops with cooking spray. Bake for 10 minutes until golden brown & crispy. Be sure to turn over half way through. If desired serve with more sauce.

Per 1 serving (3 slices) : 386                                      Fat: 14 g                    Saturated Fat: 6g

Cholesterol 30 mg                                    Sodium: 825 mg

Carbohydrates: 43 g                                  Sugar: 6g                             Protein: 18 g

Grilled Chicken Pasta

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Makes: 4          Cook: 12      Prep: 20              Grill: 10   

1 - 2 #             Chicken breast, skinless & boneless
2 1/2 tbsp          Olive oil
1 tsp               Salt
1                   Lemon large, zest & juice
1/2 tbsp            Dijon mustard
1 box               Pappardelle
1 - 2 #               Asparagus, 1 inch pieces
1/2 bag             Frozen Peas
4 oz                Bocconcini (small mozzarella balls )
1/4 c               Basil leaves, packed 
                    Pepper & Salt - to taste
  1. Heat grill over medium – high, pound chicken to even ½ inch of thickness. Toss w ½ tsp olive oil, salt, & lemon zest.
  2. Whisk mustard, lemon juice, remaining lemon zest, and sprinkle of salt into the oil.
  3. Grill chicken covered until cooked through 4 to 5 minutes per aside. Transfer to a cutting board to rest 5 minutes.
  4. Mean while bring a large nonstick pot w little salt to boil. Add pasta and cook to al dente.
  5. Drain pasta, reserving 1/3 c pasta water
  6. return pot to heat.
  7. Add ½ tbsp olive oil & asparagus. Cook 1 minute
  8. Add peas, ¼ tsp salt & cook 2 minutes        then remove from heat.
  9. Add chicken, pasta & reserved pasta water, dressing, bocconcini, basil, & salt to pot then toss to coat and serve.
  10. Calorie per serving: 533                            Fat: 22 gProtein: 30 g                                                Carbs: 57c

Cajun Chicken w Honey Butter Sweet Potatoes & Carrot Cabbage Slaw

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1 -2 Carrots
1-2 Limes
2-4 Sweet Potatoes
4 - 8 oz Red Cabbage 
3 - 6 oz Sour Cream
1 - 2 tbsp ( 3-6 tsp) Cajun Seasoning
12 - 24 oz Chicken Breast
1/2 -1 fl. oz Honey
2 - 4 tbsp (12 tsp) Butter/Margarine
1/2 -1 tsp Sugar
1-2 tbsp Vegetable Oil
  1. Prep wash & dry all produce. Set aside 2 tbsp butter, & allow to come to room temperature. Peel & grate carrot until you have 1/3 c ( you may need all the carrot). Zest 1/2 tsp from lime, then cut into quarters. Prick sweet potatoes all over w a fork.
  2. Mix in small bowl sour cream, lime zest, 3/4 tsp Cajun seasoning ( use the rest later) & a squeeze of lime. Season w salt, pepper, & more lime to taste.
  3. Toss cabbage & grated carrots in a  medium bowl, then add have the sour cream mixture & 1/2 tsp sugar. Toss to combined. Season generously w salt & pepper. Add more lime to taste & let chill in frig. Reserve rest of sour cream.
  4. Cook 1 tbsp oil in a large pan over medium heat. Pat chicken dry w a paper towel. Season all over w salt, pepper, & remaining Cajun seasoning. Add chicken & cook until no longer pink in center, about 6-8 minutes per side. Remove from pan & set aside. Around the same time that the chicken is halfway done, place sweet potatoes on a plate. Cook in microwave until tender, about 5 minutes. flipping halfway through.
  5. Mash sweet potatoes in a small bowl w honey & reserved butter. Season w salt & pepper. Thinly slice chicken and serve on  plates,