Ravioli with Spinach Pesto

Ingredients

• 1 9-oz. pkg. refrigerated four-cheese ravioli or tortellini
• 12 oz. baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick
• 3-1/2 cups fresh baby spinach
• 1/2 cup torn fresh basil
• 1/4 cup bottled Caesar Parmesan vinaigrette salad dressing
• Shredded Parmesan cheese (optional)

Directions

1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain.

2. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed.

3. Toss ravioli mixture with pesto. Sprinkle with cheese. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Citrus Salsa Salmon

Ingredients

• 4 4- to 5-oz. skinless salmon fillets (3/4- to 1-inch thick)
• Salt and ground black pepper
• 1/3 cup red jalapeño jelly
• 3 medium oranges, peeled, seeded, and coarsely chopped
• 1 medium grapefruit, peeled and sectioned
• 1 cup grape or cherry tomatoes, halved

Directions

1. Heat broiler. Lightly sprinkle salmon with salt and pepper. In small saucepan over low heat melt the jelly. Brush 2 tablespoons of the melted jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes when tested with a fork.

2. Meanwhile, for fresh citrus salsa, in medium bowl combine chopped oranges, grapefruit sections, halved tomatoes, and remaining jelly. Season with salt and pepper. Serve salmon with citrus salsa. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Mexican Beef and Tortillas

Ingredients

• 8 6-inch corn tortillas
• 1 17-oz. pkg. refrigerated beef pot roast with juices
• 1 14-1/2-oz. can diced tomatoes with green chilies
• 1 green sweet pepper, cut into strips
• 1 lime, cut into wedges
• Dairy sour cream (optional)
• Fresh cilantro sprigs (optional)

Directions

1. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) 45 to 60 seconds or until warm. Cover; set aside.

2. Microwave beef according to package directions. Meanwhile, place undrained tomatoes in small saucepan; heat through.

3. Remove meat, reserving juices. Cut in slices. Serve on warmed tortillas with tomatoes and green pepper strips. Pass lime wedges, sour cream, and cilantro. Drizzle reserved juices. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Cuban Fried Rice

Ingredients

• 1 fresh pineapple, peeled, packed in juice
• 1 Tbsp. olive oil
• 1 14.8-oz. pouch cooked long grain rice
• 12 oz. cooked ham, coarsely chopped
• 1 cup chopped or sliced sweet peppers
• 1 jalapeño pepper, sliced
• 1/2 15-oz. can black beans, rinsed and drained (3/4 cup)
• Lime Wedges

Directions

1. Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present. Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.

2. Meanwhile, prepare rice according to package directions. Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice. Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve with lime wedges. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Basil-Buttered Salmon

Ingredients

• 4 fresh or frozen skinless salmon, halibut, or sea bass fillets (about 1 1/4 pounds)
• 1/2 teaspoon salt-free lemon-pepper seasoning
• 2 tablespoons butter, softened
• 1 teaspoon snipped fresh lemon basil, regular basil, or dill or 1/4 teaspoon dried basil or dill, crushed
• 1 teaspoon snipped fresh parsley or cilantro
• 1/4 teaspoon finely shredded lemon peel or lime peel

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with lemon-pepper seasoning.

2. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from the heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork.

3. Meanwhile, in a small bowl, stir together butter, basil, parsley, and lemon peel. To serve, spoon 1 teaspoon of the butter mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use. Makes 4 servings.

4. Grilling Directions: Place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.

From Better Homes and Gardens

Submitted by Shelli

Easy Pizza Crust

Ingredients

1 pkg yeast
1 cup warm water
1 tsp salt
1TBS honey
2 1/4 cups wheat flour

Directions

Proof your yeast in everything but the flour. Then add the flour and knead for a bit. Let it rise till double. Then roll it out into pizza shape or individual sizes and let it rise again. Poke a hole in the center before cooking it so it doesn't shape like a dome. Cook it at 350 for about 15 minutes and THEN add your toppings from above and re-cook just until the cheese is melted to your liking. SOOOO healthy and SOOOOO delicious! Oh, and we served it with homemade ranch dressing. YUM!

Submitted by Shandee

Buffalo Chicken Flatbread Pizzas

Ingredients

2 tablespoons EVOO - Extra Virgin Olive Oil
1 pound boneless, skinless chicken breasts or thighs, chopped into bite-size pieces
Salt and ground black pepper
2 tablespoons butter
1/2 cup Frank's Red Hot sauce
4 flatbread rounds
3 ribs celery from the heart, sliced thinly on a bias
3/4 cup shredded Monterey Jack cheese
1/4 cup blue cheese crumbles

Directions

Preheat oven to 450ºF.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken pieces with salt and ground black pepper, and add them to the preheated skillet. Sauté until cooked through and golden brown, 4-5 minutes.

Reduce the heat to medium and add the butter to the skillet to melt. Add the hot sauce and cook, stirring occasionally, until the sauce has thickened and coats the chicken, 2-3 minutes. (Be careful not to take a deep breath over the pan or the hot sauce fumes could burn your sinuses!)

When the chicken is ready, place the flatbread rounds on a baking sheet and divide the chicken equally between all four rounds. Scatter the celery over the chicken and top each round with some shredded cheese and blue cheese crumbles. Bake until the bread is crisped and the cheese has melted, about 5 minutes.

From Rachel Ray
Submitted by Shandee (my dear friend who is a great cook and never lets me down!)