Ingredients

• 1 (24- to 26-ounce) jar pasta sauce
• 2 (16- to 18-ounce) bags frozen large cheese ravioli
• 1 (10-ounce) box frozen chopped spinach, thawed and squeezed to remove excess water
• 8 ounces shredded mozzarella
• 1/2 cup grated Parmesan cheese

Directions

* Heat oven to 350 degrees.

* Spoon third of pasta sauce into a 9-inch by 13-inch baking dish. Place half of ravioli over sauce in single layer. Top with another third of pasta sauce. Sprinkle with spinach and half the mozzarella.

* Add remaining ravioli in single layer (you may not need all of them). Top with remaining sauce and cheeses. Cover with foil and bake 25 minutes. Uncover and bake until bubbling, about 5 to 10 minutes.

Makes 6 servings.

SOURCE: “Real Simple: Meals Made Easy” (Real Simple Books, 2006)

**You also could use ravioli with flavored pasta, such as green spinach ravioli or red tomato.

One caution: Be certain to squeeze the excess water from the spinach. Frozen spinach retains a tremendous amount of water which will drown your lasagna if not removed.

The easiest way to drain thawed spinach is to place it in the center of a kitchen towel, wrap it tightly, then twist and squeeze for several seconds over a sink. This should remove nearly all the water.

Ingredients

• 2 (15-oz.) cans black beans, rinsed and drained
• 1 (14 1/2-oz.) can diced Mexi-can tomatoes, drained
• 1 (11-oz.) can vacuum-packed corn kernels
• 1 (7-oz.) can diced mild green chilies (optional)
• 1/4 cup fresh cilantro, chopped or 1 tbl. dried cilantro leaves
• 1/4 cup green onions, chopped or 1 tbl. dehydrated onions
• 2 tbls. red wine vinegar
• 1 tsp. salt
• Hot pepper sauce, to taste

Directions

1. In a bowl, toss all ingredients. Eat immediately, or cover and put in an ice chest with ice to chill (for taste only, not required for safety).

2. Serve with tortilla chips or crackers or pita bread.

3. Discard leftovers.

Ingredients

• 1 pkg. frozen breaded chicken patties
• 4 onion rolls, split
• 1/4 cup mayonnaise dijon spread
• 4 slices Monterey jack cheese
• 1 avocado, peeled and sliced

Directions

Bake chicken patties according to package directions. Meanwhile, toast onion rolls in toaster oven.

When chicken patties are done and rolls are toasted, assemble sandwiches using 1 tablespoon dijon spread, 1 slice cheese, and 2 avocado slices per sandwich.

Makes 4 sandwiches

I always order us the Market Day chicken patties and this is a nice change to just the ordinary chicken patty sandwich:)

Ingredients

• 2 (10-oz.) pkgs. frozen broccoli spears OR about 3 heads fresh broccoli
• 1 (12-oz.) pkg. bow tie pasta
• 3 pods garlic, chopped
• 1/4 cup olive oil
• Black pepper, to taste
• Romano cheese, to taste

Directions

1. Boil broccoli according to package directions or steam fresh broccoli spears in a little salted water for 3 to 5 minutes or until just tender. Immediately drain and cool in ice bath; set aside.

2. Boil pasta according to package directions. Drain thoroughly.

3. In large skillet, brown garlic in olive oil, stirring frequently. Do not let it burn.

4. Immediately add the drained broccoli and drained pasta to the garlic and oil. Stir over heat until warm. Add black pepper.

5. Transfer to serving dish and top with Romano cheese.

Ingredients

• 1 head cabbage
• 1 medium pkg noodles
• 6 T butter

Directions

Cook noodles and drain. Chop cabbage very fine and fry in butter, stirring frequently until brown. Mix noodles and cabbage and pour more melted butter over it:) Mmmmmm:)