Pre-Fab Ravioli & Peas & Carrots Dinner

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.  

Final Dish!   

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!"

BBQ Shredded Turkey

Sorry, but I don't have a picture for this one, but the next time I prepare this dish, I'll make sure to take a picture and post it.

1 1/2 lbs  turkey tenderloins
12 fresh garlic cloves (minced)
1 each red, green and orange pepper (only if you have time    
   to cut up)
1red onion (skip if you don't have time-- the garlic does
    does the trick)
1-2 tbsp Smokey Mesquite Seasoning (Durkee Grill Creations)
1-2 tbsp crushed red peppers
1 tbsp Lawry's Season Salt
1 tbsp brown sugar
8 oz. KC Masterpiece BBQ or YOUR favorite BBQ sauce.
1 crock pot or slower cooker (is there a difference?)

Quickly throw everything in the pot!   Wait!  Seriously, take about half the minced garlic, peppers and onions and place in the bottom of the crock-pot.  Place the tenderloins on top of  spices.  Put remaining garlic, peppers and onions on top of the tenderloins. Sprinkle other spices and sugar on top. Pour BBQ sauce over the tenderloin (don't stir).  Today I cooked it on high for about five hours, but usually I prefer cooking on slow for just a little longer.   You'll know that it's cook well enough when you can take two forks and pull the tenderloins apart.  The tenderloins will look shredded when you're done.

Today I served the BBQ tenderloin over No-Yolk Egg Noodles, but you can serve it over whatever you like- rice, potatoes, or other pasta.   Serve with a quick salad or your favorite vegetable.  I didn't remember to snap a photo until after we finished eating!  I'll try to remember to take a picture next time.  Enjoy dinner!