The Pampered Chef ®Zesty Ravioli SkilletRecipe

(from The Pampered Chef, Season's Best Recipe Collection, Fall/Winter 2009)

1/3 cup (75 mL) heavy whipping cream

4 cups (1 L) loosely packed fresh baby spinach leaves

6 oz (175 g) provolone cheese, grated

1 tbsp (15 mL) olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans (14.5 oz/398 mL each) diced tomatoes with onions, undrained
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)
Halved grape tomatoes (optional)

Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.

Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.

Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.

Yield: 8 servings

Nutrients per serving: Calories 400, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 37 g, Protein 19 g, Sodium 870 mg, Fiber 3 g

Cook's Tip: Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning sensation on the skin. For a dish with more heat, do not seed the jalapeño pepper.

(Note: The items in bold are Pampered Chef items and can be ordered by contacting me)

South-of-the-Boarder Meat-Loaf

(from The Pampered Chef, Season's Best Recipe Collection, Fall/Winter 2009)

1 cup (250 mL) finely chopped poblano or green bell pepper

1 medium onion (1/2 cup/125 mL finely chopped)

1/2 cup (125 mL) very finely crushed authentic restaurant-style tortilla chips (about 1 1/2 cups/375 mL whole chips)

1 cup (250 mL) ketchup

2 tbsp (30 mL) Chipotle Rub

1 1/2 lbs (700 g) 85% lean ground beef

1 egg

1 1/2 cups (375 mL) shredded sharp cheddar cheese, divided

Chopped fresh cilantro (optional)

Directions:

1. Finely chop peppers and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure 1/2 cup (125 mL) crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix 'N Scraper(R). In Stainless (6-qt./6-L) Mixing Bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup (175 mL) of the ketchup mixture, beef, egg and 1 cup (250 mL) of the cheese; mix well.

2. Place meat mixture in Deep Covered Baker; form into an 8 1/2 x 4 1

/2-in. (22 x 12-cm) loaf. Microwave, covered, on HIGH 14-17 minutes or until Digital Pocket Thermometer inserted in center of meat loaf registers 145°F (63°C). Remove baker from microwave. With Chef's Silicone Basting Brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160°F (71°C) in the center.

3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired.

Yield: 6 servings

Nutrients per serving: Calories 460 g, Total Fat 29 g, Saturated Fat 13 g, Cholesterol 135 mg, Carbohydrate 21 g, Protein 29 g, Sodium 1050 mg, Fiber 1 g

Cook's Tip: For best results, choose authentic restaurant-style tortilla chips, found in the ethnic section of the supermarket.

Meatloaf can be baked, uncovered, in a 400°F (200°C) oven for 65-70 minutes. Brush with sauce 15 minutes before end of bake time.

If desired, 2-3 tbsp (30-45 mL) chopped, canned chipotle peppers can be substituted for the Chipotle Rub.

(Note: The items in bold are Pampered Chef items and can be ordered by contacting me)

Chicken Pot Pie

1/2 cup chopped onion

2 cups cooked chicken breast, diced

1 can corn, drained

1 can green beans, drained

2 cans cream of chicken soup

1 tbsp dried thyme

1 tbsp dried rosemary

1 pkg refrigerated pie crust

Pre-heat oven to 350. Bake bottom of pie crust for 10 minutes. Saute onion. Combine onion and all other ingredients in a bowl. Pour mixture into baked pie crust. Top with remaining pie crust and poke with a fork to vent. Bake in oven for 25 minutes, or until bubbly.