Ingredients

• 16 oz. jar alfredo sauce
• 24 oz. pkg. frozen cheese ravioli
• 10 oz. pkg. frozen creamed spinach
• 3/4 cup shredded Parmesan cheese
• 8 slices french bread

Directions

In large pot, bring 2 cups water to a boil. Add spinach pouch and bring back to boil. Cook for 3 minutes. Then add ravioli, return to a boil. Reduce heat and simmer for 5 minuets until ravioli float. Pour contents of pot into colander.

Remove spinach pouch from ravioli.

Cut open spinach pouch and pour into large skillet. Add alfredo sauce and mix gently to blend. Heat over medium heat 4-5 minutes until the mixture just begins to bubble, stirring frequently. Add cooked ravioli and stir to coat. Heat gently. Sprinkle with 1/2 cup cheese.

Toast one side of bread. Sprinkle untoasted side of each french bread slice with 1/2 Tbsp. cheese and toast until brown. Serve bread with ravioli.

6 servings

Prep Time : 15min
Cook Time : 15min

Ingredients

• 3 pounds ground turkey
• 2 (1-ounce) packets taco seasoning
• 2 (9-ounce) bags tortilla chips
• 2 cups shredded cheddar or Mexican blend cheese
• 1 (16-ounce) jar salsa
• 4 tomatoes, chopped
• 1 small head of lettuce, chopped or shredded

Directions

In a very large (preferably nonstick) skillet, cook turkey, stirring often to break up pieces (if it is sticking to the pan, add a little oil.) Add taco seasoning to taste and stir well to combine. Cook until no trace of pink remains.
On a very large platter, make a layer of chips. Top with cooked turkey, cheese, salsa to taste, tomatoes and lettuce.

Try adding black beans or jalapenos

Ingredients

• 9 oz fettuccine pasta
• 14 oz can diced tomatoes with green chiles, undrained
• 9 oz frozen cooked chicken breasts, thawed
• 1 cup monterey jack cheese
• 1 avocado, peeled and chopped

Directions

In a large pot of boiling water, cook fettuccine according to package directions. Drain well. Set aside.

Toss fettuccine with cooked chicken, diced tomatoes with chilies, cheese and chopped avocado. Serve and enjoy.

Ingredients

• Flat Bread Tortilla (any size)
• 3 plump tomatoes, finely chopped
• 1/2 red onion, finely chopped
• Chopped garlic (according to taste)
• 1/4 cup chopped fresh basil
• 1/2 cup shredded mozzarella
• 2 tablespoons balsamic vinegar
• 4 tablespoons olive oil
• Kosher salt

Directions

Brush tortilla with olive oil on one side only and set aside for later

In a large bowl combine tomatoes, onion, basil and garlic

Stir in balsamic vinegar and olive oil. Season with salt

Place tortilla in a sautee pan over medium heat, let warm

Place tomato mixture evenly over tortilla. Let it warm for a few minutes then add mozzarella cheese.

Let cheese melt, then place tortilla on a baking sheet

Bake at 350° for 5 minutes

Ingredients

• 16 oz rotini pasta
• 1 to 2 lbs boneless skinless chicken breasts
• 4 tbsp olive oil or oil from sundried tomatoes packed in oil
• 3 cloves of garlic, minced
• 1 1/4 tsp salt
• 1 1/4 tsp garlic powder
• 1 1/4 tsp basil
• 1 1/4 tsp oregano
• 1 cup sundried tomatoes chopped
• 1/4 cup grated parmesan cheese

Directions

Prepare pasta according to package directions. Drain.

Heat oil in skillet over medium heat. Add chicken, garlic, salt, garlic powder, oregano, basil, and sundried tomatoes. Cook until chicken is done. Cut chicken up into bite size pieces. Remove from heat and toss into cooked pasta. Top with parmesan cheese. DELICIOUS quick fix!!