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Weekday dinner inspirations: Cheese Ravioli With Fresh Tomato and Artichoke Sauce and more

Mon | Chicken a la orange

Attention waist watchers! This recipe for Orange-Glazed Chicken Breasts comes from the new Weight Watchers in 20 Minutes cookbook. Combine 1/2 cup orange preserves, 2 chopped scallions, 1 tablespoon Dijon mustard and 1/2 teaspoon salt. Slather four boneless, skinless chicken breasts with the glaze and broil about 3 minutes on each side. Serve with veggies of your choice. Hold the butter.

Tues | Heavenly Pillows

Cheese Ravioli with Fresh Tomato and Artichoke (recipe below) is a simple dish that tastes like a million bucks. They'll think you're a genius when you bring this to the table. Serve it with a salad.

Wed | Rotisserie chicken

Looking for a way to use up some of those ramen noodles in your pantry? Make Chicken Ramen Soup with two cups of chopped chicken from a rotisserie bird. Boil the dried noodles and seasoning packet in 3 cups of water. Add the chicken, some shredded carrots and cabbage, sliced mushrooms if you'd like and a splash or two of sesame oil at the end. Cradle a big steaming bowl while watching Entertainment Tonight.

Thurs | How sweet it is

Loaded Sweet Potato Skins a la Martha Stewart are deliciously filling, plus they can be time-savers if you bake the potatoes the night before. Bake the orange 'taters for about 45 minutes, let cool slightly, slice in half lengthwise and scoop out flesh, momentarily reserving skins. Mash it with buttermilk (or milk) and salt and pepper. Stuff the skins. (Store in refrigerator overnight.) Bake the stuffed skins on a sheet for about 15 minutes at 350 degrees. While they are baking, cook bacon; crumble when cool. Mix with sour cream and dollop on hot skins. Garnish with fresh chives or sliced scallions. Serve with a green salad, loaded of course.

Fri | Get creative

Let the culinary juices flow tonight with a meaty red sauce that makes use of what you've got on hand. Dump Pasta starts with ground beef browned with onion and garlic. Drain off fat and start to doctor. Capers? Toss them in. Diced canned tomatoes? Sure. Shredded carrots and chopped zucchini? Yes and yes. Now add jarred red sauce and let it all cook through. Serve over a big pile of linguine. Soft breadsticks to go with.

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Cheese Ravioli With Fresh Tomato and Artichoke Sauce

2 (9-ounce) packages fresh cheese ravioli

1 tablespoon, plus 1 teaspoon olive oil

1 pound roma tomatoes, seeded and chopped

1 (6.5-ounce) jar marinated artichoke hearts

1/2 cup chopped scallions

3 cloves crushed garlic

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons grated Parmesan cheese

Cook ravioli according to package directions.

While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high flame. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.

Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli; toss gently, but thoroughly, to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.

Serves 6.


Weekday dinner inspirations: Cheese Ravioli With Fresh Tomato and Artichoke Sauce and more 01/13/09 [Last modified: Tuesday, January 13, 2009 3:30am]
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