Ravioli and Cheese Bake *

1 jar (16 oz) spaghetti sauce
1 can diced tomatoes, undrained
1 can beef broth
1/4 cup Italian dressing
2 pkg (9 oz each) refrigerated filled ravioli
1 cup shredded mozzarella cheese

Preheat oven to 375.  Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13x9.  Add ravioli; mix.  Cover with foil.  Bake 50 minutes.  Remove foil; stir.  Sprinkle with cheese.  Let stand 5 minutes.

Serves 6

Italian Meatball and Spinach Biscuit Bake *

1 bag (18 oz) frozen cooked Italian meatballs
1 jar (14 oz) tomato pasta sauce
1 box (9 oz) frozen spinach, thawed and squeezed to drain
1 pkg (8 oz) cream cheese, softened
1 1/2 cups shredded Italian style cheese blend
2 1/4 cups bisquick
1 cup milk

Heat oven to 400.  Coat 13x9 pan with non stick spray.  Thaw meatballs by microwaving them in a bowl for 3-5 minutes or until warm.  Add pasta sauce; stir to coat. Place half of the meatballs in the baking dish.  Mix spinach, cream cheese and 1/2 cup of the shredded cheese.  Spoon half of the spinach mixture by tablespoonfuls randomly over meatballs.  Stir bisquick mix and milk in bowl until soft dough forms.  Spoon half of the dough by tablespoonfuls randomly over meatballs.  Repeat layers with remaining meatballs, spinach mixture and bisquick mixture.  Bake uncovered about 20 minutes or until biscuits are golden brown. Sprinkle with remaining 1 cup shredded cheese.  Bake about 5 minutes longer or until cheese is melted.

Serves 6

Crab Scramble Casserole *

2 Tbsp butter, melted
1/2 cup milk
12 eggs
1 tsp salt
1/2 tsp white pepper
1/2 tsp dill
1 cup chopped cooked crabmeat
1 pkg (8 oz) cream cheese, cubed
2 green onions, sliced
Paprika

Pour butter into square baking dish, 8x8; tilt dish to coat bottom.  Beat eggs, milk, salt, white pepper, and dill in large bowl.  Stir in crab, cream cheese and onions.  Pour into baking dish.  Cover and refrigerate up to 24 hours.  Preheat oven to 350.  Sprinkle egg mixture with paprika.  Bake uncovered 45-50 minutes or until center is set.

Serves 8

Chicken & Green Bean Skillet *

1 1/2 pounds boneless skinless chicken breasts, cut into strips
1 pkg (9 oz) frozen cut green beans, thawed
2 Tbsp water
8 oz velveeta, cubed
1/8 tsp pepper
3 cups hot cooked long grain rice

Spray skillet with non stick cooking spray.  Add chicken; cook and stir 3-4 minutes or until cooked through.  Stir in green beans and water.  Reduce heat and cover.  Simmer 5 minutes or until beans are warmed.  Add velveeta and pepper.  Cover and cook until velveeta is melted, stirring frequently.  Serve over the rice.

Serves 6

Pork Chop Simmer *

1/4 cup bbq sauce
1/4 cup Italian dressing
1 Tbsp honey mustard
4 pork chops (1 1/2 pounds)
2 cups thinly sliced carrots
1 1/2 cups instant brown rice, uncooked

Mix bbq sauce, Italian dressing, and honey mustard.  Remove 3 Tbsp of mixture for later use.  Marinate the pork chops in mixture for at least 30 minutes.  Preheat oven to 350.  Spray nonstick spray in a 13x9 pan. Place marinated pork chops in pan and sprinkle carrots on top.  Drizzle pork chops with reserved bbq sauce mixture.  Cook in oven 35-45 minutes or until meat is cooked through.  Serve with cooked rice.

Serves 4

Chicken with Artichokes *

1/4 cup EVOO
3 1/2 pounds chicken
salt
1/2 pound orzo
9 oz artichoke hearts
1/3 cup finely chopped fresh dill
1 onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup dry white wine or chicken broth
1/2 cup chicken broth
4 jarred hot cherry peppers, thinly sliced, plus 2 Tbsp of liquid

In a skillet, heat 2 Tbsp olive oil.  Season the chicken with salt, place in the skillet skin side down and cook until golden brown, about 7 minutes on each side; transfer to a plate.  Reserve the skillet.  Meanwhile, in a pot of boiling salted water, cook the orzo until al dente, about 5-8 minutes.  Add the artichokes and cook for 2 minutes.  Drain and add the remaining 2 Tbsp olive oil and 3 Tbsp dill.  In the skillet, cook the onion and garlic in the chicken drippings over medium heat until softened, about 7 minutes.  Add the wine, chicken broth and cherry peppers and boil until reduced by half, about 3 minutes.  Add the remaining dill and hot pepper liquid.  Return the chicken to the skillet and simmer until heated through.  Transfer the orzo to a platter and top with chicken and sauce. 

Serves 4