Ravoili with Birds Eye Shopped Spinach, Pancetta and Sage

Ingredients

1lb ravioli

1 box of shopped spinach

2 tbsp of fresh chopped sage

2 tbsp olive oil

2 cloves

3 tbsp butter

2 tbsp shredded pecorino romano

Directions

- Cook pancetta and garlic in olive oil in a large pan until crisp. Add butter and cook until brown, add spinach and sage. Season with salt and pepper. Add cooked ravioli and let it cook for another 5 minutes.

This recipe didn't call for sauce, but we made a Alfredo sauce. The Alfredo sauce consisted of some heavy cream, milk, flour and cheese. We just eyed balled the ingredients and hoped it came at good and it did.

James made this recipe for me for Valentine's Day. Instead of using regular cheese ravioli he went to Fairway Market in Paramus and bought Heart-shaped Lobster ravioli. He bought 2 packages because he thought there was only 6 in the package. Come to find out there were 12, so needless to say we now have an extra box. Yummy :) I found this recipe when clipping coupons. It was heavenly as we ate by candlelight. For desert he made me mini strawberry shortcakes.

Swedish Meatballs

Meatballs:

2 lb ground chopped meat
1 1/2 tsp garlic powder
1 tsp season salt
1/2 tsp pepper
1/4 cup plain bread crumbs

Sauce:

1 bottle of chili sauce
10 oz. grape jelly

Preheat oven to 350 degrees. Combine chopped meat, garlic powder, season salt, pepper and bread crumbs. Mix well and form little meatballs. Cook in preheated oven for 30-35 minutes or until done

While meatballs are cooking, combine the chili sauce and grape jelly in a saucepan until jelly has melted.

Instead of melting the chili sauce and jelly in a saucepan, you can melt it in the crock pot. This is exactly what I did. Once the meatballs were done cooking I transferred the meatballs into the crock pot. I made this recipe for my brother's Superbowl party. I brought the meatballs in the crock pot because you what to serve them warm. I thought of making this recipe because when we had a Super Bowl party 2 years ago my friend made them and they were delicious.

source: Cooks.com

Garden Skillet Dinner

12 oz Pennsylvania Dutch Broad Ribbons

1 lb uncooked chicken, dices

1/4 cup flour

1/3 cup olive oil

2 tbsp garlic, minced

1/2 cup red bell peppers, cut into strips

1/2 cup carrots, peeled and cut julienne

1/2 cup celery, sliced

1/2 broccoli florets

1 tbsp dried basil

3/4 cup chicken broth

3/4 heave cream

salt and pepper to taste

Cook ribbons according to package directions. Toss chicken in flour. In large skillet over medium heat, saute coated chicken in oil until browned. Add garlic, veggies, basil, and cook for 2 minutes. Reduce heat to low, slowly stir in chicken broth and then cream. When the mixture thickened, stir in hot ribbonss. Season to taste with salt and pepper. Serves: 4-6