Ravioli (cook last)
1/2 pkg or 32 oz. (or full bag) of Mama's Home Style Jumbo Cheese Ravioli (BJ's wholesale Club)
1 tsp olive oil (to prevent pasta from sticking)
Bring water and oil to a boil. Add pasta. Bag instructions say to cook for 10-15 minutes or until tender. I figured out that they float to the top when they're cooked.
Sauce
1 45 oz jar of Francesco Rinaldi Tomato, Garlic and Onion sauce (or your favorite sauce)
1 14.5 oz. can sliced stewed tomatoes (unsalted)3 Tbs sugar (brown)
3 tsp granulated garlic powder
Pour sauce and stewed tomatoes in a pot. Add remaining ingredients. Cook on high for 10-15 minutes, then simmer on low while pasta cooks.
Vegetables
1 16 oz. bag frozen baby carrots
1 16 oz. bag baby peas
2 Tbs honey (leave out if you don't like)
2 Tbs margarine or olive oil
1/4 cup of water (I forgot to measure, but enough so that your vege's don't stick to the pot)
Literally throw frozen vege's in a pot. Add margarine, honey, and garlic powder. Cook on medium until tender. I don't like my vege's mushy, if you prefer yours softer, then cook them longer.
By the way, I finished dinner just in time to learn that, due to the rain, tonight's soccer practice was cancelled! Of course, it would work out that way. If you decide to try it, please let me know how you made out and what you think of the receipe. And PLEASE... if you have a decent and quick recipe, please share it with the rest of us. I'm certain that I'm not the only woman out there looking for a new quick dish for dinner.
Enjoy and "Think Forward!"
No comments:
Post a Comment