This simple pasta dish and a glass of wine is the perfect end to a long day! Simple ingredients and quick prep time equal no stress!

Ingredients

1 Package Riserva Crab Ravioli, 9 ounce

3 Tablespoons Olive Oil

1 Cup Swiss Chard, thinly shredded

Freshly Ground Black Pepper

Instructions

1. Bring water to a boil in 1. large saucepan; add pasta and cook for 4 minutes.

2. Meanwhile, heat oil in a large skillet over medium heat. Add shredded Swiss chard and sauté for 2 minutes.

3. Drain pasta after 4 minute cook time. Add pasta to skillet and gently mix. Serve

immediately.

If you love Greek yogurt like I do, this creamy pesto could be your new favorite!

Ingredients

1 Package Buitoni Herbed Chicken Tortellini, 20 ounce

1 Container Buitoni Pesto Sauce With Basil, 7 ounces

1/2 Cup Greek Yogurt

1/4 Teaspoon Freshly Ground Black Pepper

1 Cup Cherry Tomatoes, halved

Instructions

1. Prepare pasta according to package directions.

2. In a large bowl, combine pesto with Greek Yogurt. When mixed, add pasta, halved

cherry tomatoes and ground pepper; and gently toss.

3. May be served hot or chilled.

Put your next salad over the top with savory croutons you made yourself. It’s a snap!

Ingredients:

1 Loaf Artisan Bread, day old

1 Teaspoon Dried Basil

1/4 Cup Olive Oil

1 Clove Garlic, minced

1 Teaspoon Dill Weed

1 Teaspoon Oregano

Parmesan Cheese, grated

Sea Salt

Freshly Ground Black Pepper

Ingredients:

1. Preheat oven to 400°F.

2. Cut bread into 1″ cubes and place in a mixing bowl. Mix oil, herbs, cheese, salt and

pepper. Toss with the bread.

3. Arrange cubes on a cookie sheet. Bake for 5-8 minutes, until toasted.

Serve your family their new favorite sandwich. Savory roast beef, melted Provolone and au juice are delicious, without a lot of work.

Ingredients:

1 Can Beef Broth

1 1/2 Pounds Roast Beef, thinly sliced

4 Hoagie Rolls, sliced lengthwise

8 Slices Provolone Cheese

Instructions:

1. Heat oven to broil. In a stock pot, he 1. at beef broth. Add the roast beef to broth.

2. On a baking sheet, lay out split rolls. Using tongs, add the meat to the rolls. Add 2

slices provolone to each sandwich.

3. Bake the sandwiches under the broiler for 1-2 minutes, until cheese just starts to

melt. Pour extra broth in small bowls and serve with sandwiches.

Garlicy chimichurri pairs well with pork that’s been slow roasted in beer.

Ingredients

 4 Pound Pork Shoulder Roast

1 Small Onion, chopped

1 Bottle Beer

3/4 Cup Olive Oil

Freshly Ground Black Pepper

1/2 Teaspoon Salt

1 Cup Fresh Parsley, coarsely chopped

1/2 Cup Fresh Cilantro, coarsely chopped

8 Cloves Garlic, coarsely chopped

1/4 Cup Red Wine Vinegar

1 Tablespoon Oregano

1 Teaspoon Ground Cumin

1 Package Mission Corn & Whole Wheat Blend Tortillas

Instructions:

1. Place chopped onion in bottom of slow cooker. Add pork, and pour beer around

pork. Cook in high for 4-5 hours.

2. Place the parsley, cilantro, olive oil, garlic, red wine vinegar, oregano, cumin and salt

into a food processor. Blend until ingredients are evenly chopped.

3. When pork is done, remove from slow cooker and shred in to a bowl. Heat a small

skillet over medium heat , and warm the wheat and corn blend tortillas. Fill each with

shredded pork.

4. Pour a little of the chimic 4. hurri over top of pork, and serve extra on the side.

Artichokes and spinach are delicious with wheat and black bean tortillas. The sauce with sour cream and lime zest ties this combination together.

Ingredients:

1 Whole Chicken, cooked, and meat pulled

1 Package Frozen Spinach, 10 ounces each, thawed and drained

1 Can Artichokes, drained and chopped

1 Can Enchilada Sauce, green

1 Can Fire-Roasted Chilies

1/2 Cup Cilantro, cleaned and chopped

1 Each Lime, zested

1/2 Cup Sour Cream

1 Bunch Green Onions, chopped

2 Tablespoons Buttermilk

1/2 Cup Manchego Cheese, shredded, or mozzerella

1/4 Cup Parmesan Cheese, grated

2 Packages Mission Artisan Wheat and Black Bean Blend Tortillas

Instructions:

1. Preheat oven to 350° F. In a large bowl, mix pulled chicken, spinach, and chopped

artichokes.

2. In a medium bowl, combine enchilada sauce, cilantro and fire roasted chilies. Into a

bowl, zest a lime, and mix it into the sour cream, green onions, and buttermilk.

Combine the two cheeses.

3. Place a small amount of sauce in the bottom of a large baking dish. Place tortillas,

halving several to fit, on top of sauce. Add half of the chicken mixture and layer with

cheese mixture, and ladle over some of the enchilada sauce. Top with dollops of sour

cream mixture. Make another layer of tortillas. Repeat chicken etc. until all is layered

again. Finish with a last layer of tortillas and top with thin layer of sauce cream

mixture.

4. Bake for 35 minutes. Let sit 10 minutes before serving

Every member of the family will love this! Slow roasted to perfection, and

even better served the next day!

Ingredients:

4 Pounds Boneless Beef Chuck Roast

3 Tablespoons Olive Oil

1/2 Teaspoon Sea Salt

Freshly Ground Black Pepper, to taste

2 Large Onions, thinly sliced

2 Cups Red Wine

1 Tablespoon Worcestershire Sauce

4 Carrots, chopped

3 Medium Potatoes, peeled and cubed

2 Stalks Celery, chopped

2 Tablespoons Flour

Instructions:

1.Preheat oven to 300° F. In a large bowl, add roast, pour in 1 tablespoon olive oil; turn to coat. Generously sprinkle both sides with salt and pepper.

2. Heat a Dutch oven over medium heat. Add oil and brown roast, 4-5 minutes. Turn, and cook until all sides are well browned, 5 minutes longer. Remove roast from pan to a baking sheet.

3. Add onions to pot, and cook until soft and golden, 4-5 minutes. Add remaining vegetables. Pour in wine, and bring to a simmer. Remove from heat.

4. Return pot roast to pan. Place lid snuggly on pan. Place in oven; cook until roast is tender, about 1-1/2 hours.

5. Remove lid, then remove roast and vegetables onto a plate. Heat pan drippings over medium-high heat. Mix flour with 1/2 cup of water, and add to drippings; simmer until thickened slightly, about 3 minutes. Slice roast, and serve immediately.

Exotic flavors of coconut, curry, ginger and hot chili make this shrimp outstanding!

Ingredients:

2 Pounds Shrimp, peeled, with tail left on

1 1/2 Tablespoons Lemongrass, minced

2 Tablespoons Fresh Ginger, minced

3 Cloves Garlic, minced

1 Can Coconut Milk, lowfat (400 ml)

2 Tablespoons Fresh Lime Juice, and zest

1 Teaspoon Hot Chile Paste

1 Tablespoon Curry Powder

1 Tablespoon Brown Sugar

Brown Rice, cooked

Wooden Skewers, soaked for 30 minutes

Instructions:

1. Add lemongrass, garlic and ginger, coconut milk, lime juice, lime zest, chili paste, curry powder and brown sugar. Mix well.

2. Thread two skewers into first shrimp, one at the tail and the other near head. Repeat with remaining shrimp. Lay in glass dish. Pour half of the marinade over top of the shrimp. Reserve the rest. Coat shrimp well, cover and refrigerate for 1 hour.

3. Preheat the grill to high heat. Place the skewers on grill and close the lid. After 3 minutes, flip. After 3 minutes, the shrimp are done. Remove and cover. Slightly heat the remaining sauce, and serve with skewer

Shallots and cayenne pepper share in flavoring this succulent shrimp

dish. Cooking shrimp in the shell adds great flavor, and helps retain moisture.

Ingredients:

1 1/2 Pounds Large Shrimp, shell on, deveined

2 Medium Shallots, finely minced

1/2 Cup Flour

1 Tablespoon Sweet Paprika

1 Tablespoon Cayenne Pepper

Salt and Freshly Ground Pepper

1/4 Cup Olive Oil

1/4 Cup White Wine

1 Each Orange, wedge

Instructions:

1. Mix flour, paprika, cayenne. Dip shrimp in flour. Heat oil in pan, add shallot, and sauté 2 minutes. Add shrimp, cook 2 minutes, and flip. Cook two more minutes, and add in white wine. Squeeze orange over the top, and serve with rice.

This quick to prepare Perch is kid friendly,too!

Ingredients:

3 Tablespoons Bread Crumbs

2 Tablespoons Parmesan Cheese, grated

1 Tablespoon Paprika

1/2 Teaspoon Dill Weed

1 Teaspoon Lemon Pepper

1 Pound Perch Fillets

1 Tablespoon Butter, melted

Fresh Flat Leaf Parsley

Lemon Wedges

Instructions:

1. in a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and lemon pepper. Brush fish fillets with butter, then dip into the crumb mixture. Place in a shallow greased baking pan. Bake, uncovered, at 400° F for 10 minutes or until fish flakes easily with a fork. Serve with snipped parsley and a lemon wedge.