Ravioli Primavera Serves 4 (easily doubles for lunch leftovers)
1 lb. bag cheese ravioli
1 lb. bag Italian-blend frozen vegetables
1 jar Hannaford tomato and basil pasta sauce
1/2 cup grated Parmesan cheese
vegetables for steaming
Cook ravioli according to package directions. Combine vegetables and
sauce in a saucepan, bring to a simmer over medium heat.
Toss ravioli with sauce. Garnish with cheese.
Broiled Pork Chops with Vegetables and Sweet Apples Serves 4
4 center loin pork chops
2 Tbsp. Hannaford brown sugar
2 Granny Smith apples, peeled, cored and sliced
1 (12 oz.) package Hannaford steam-in-bag vegetables (your choice)
1 Tbsp. butter
Preheat broiler. If desired, season chops with salt and black pepper;
broil 4 to 5 inches from heating element for 8 to 10 minutes per side.
While pork is cooking prepare apples and vegetables. Melt butter in a
large skillet, cook and stir apples until tender, 5–6 minutes. Sprinkle with
brown sugar and stir to dissolve.
Steam vegetables in bag per instructions on package.
To serve, divide chops and vegetables between 4 plates, spoon apples over pork.
Shrimp Scampi with Baby Arugula Demi-Salad Serves 4
Start pasta water and cook spaghetti. In a large skillet, melt butter on
medium-low heat. Add garlic and sauté for 2 minutes.
Add shrimp. If desired, season with salt & pepper and turn heat up to medium.
Cook shrimp until heated through, 2–3 minutes, stirring constantly.
Add lemon juice and remove from heat. Toss with pasta. Toss arugula
with dressing. To serve, divide spaghetti and shrimp between four plates,
with 1/4 of the dressed salad on the side.
Steak & Veggies Serves 4
1 1/4 lbs. London Broil steak
1 cup Taste of Inspirations bottled marinade
1 head broccoli
1 (1 lb.) bag baby carrots
15 oz. loaf French bread, from bakery
Place steak into a gallon size storage bag and add marinade. Let marinate
for at least 1 hour or as long as overnight. Preheat grill to medium high or
preheat oven broiler. Grill or broil steak until done, about 5–8 minutes per side,
depending on thickness.
While steak is cooking, wash broccoli and carrots in cold water, place in a
covered casserole and microwave 5 minutes or until just tender. If desired, season
with salt and pepper and a bit of olive oil.
Cut steak thinly against the grain. Serve steak & veggies with French
bread on the side.
If desired, season chicken breasts with salt & pepper and a dash of chili
powder. Prepare corn according to package directions.
Lay out 4 tortillas on a large baking sheet. Spread cheese, corn & chicken
evenly on tortillas, layer with more cheese and cover with a second tortilla.
Low-broil until cheese is melted and top is just lightly browned.
Serve with salsa.
Ravioli Primavera
Broiled Pork Chops with Vegetables and Sweet Apples
Steak & Veggies
Chicken and Corn Quesadillas
