Beefy Skillet Ravioli

This is an easy alternative to lasagna (and pretty kid friendly).

1 lb. ground beef
1 can (26 oz.) Spaghetti Sauce
1 can (14.5 oz) Diced Tomatoes
1 package (9 oz) refrigerated cheese-filled ravioli (I use the frozen and thaw it out in warm water before using)
2 Tbsp. shredded Parmesan cheese (option for garnish)
1 Tbsp. chopped Parsley (optional for garnish)

Brown ground beef in large skillet; drain.  Stir in spaghetti sauce and diced tomatoes.  Bring to a boil.

Add the ravioli to skillet and spoon meat mixture over ravioli until well coated.  Reduce heat; cover and simmer on medium heat for 15 min.

Sprinkle with Parmesan cheese and parsley.

TIP:  I usually brown my beef and just before it's done, I add 2/3 oats (turn the heat way down or off so it doesn't burn).  I then use half of this new meat mixture for the recipe I'm making and put the other half in a freezer bag and into the freezer.  The next time I need ground beef, I pull out the bag and it makes any recipe that much quicker and easier.  I personally don't notice the difference with the oats in it (at least not taste or texture).  And it's healthier!

Italian Crock Pot Chicken from Adree

1 can cream of chicken soup
2- 8oz pkg cream cheese
2T butter
1 envelope Italian dressing
6-8 chicken breast, cut chicken into cubes.
Place butter in the bottom of crockpot. Place chicken cubes in the crockpot. Sprinkle italian dressing over top and stir. Cook on low for 4hours. Stir every hour. 1/2 hour before chicken is done melt cream cheese and soup together in pan. Pour over chicken. Serve over any type of noodle or rice.
Adree said, "KIDS LOVED IT!"

Crunchy Munchy Lettuce Wraps from Jenni

1 pound ground turkey
1 tablespoon peanut or canola oil
1 (8 ounce) can bamboo shoots, drained and minced
1 (8 ounce) can sliced water chestnut, drained and minced
½ (8 ounce) package sliced fresh mushrooms, minced
4 green onions, minced
½ cup frozen sweet peas
Lawry’s sesame ginger 30-minute marinade
12 iceberg lettuce leaves

Cook turkey in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well and set aside. Add oil to pan, and place pan over medium-high heat until hot. Add bamboo shoots, water chestnuts, mushrooms, and green onions. Stir-fry 1 to 2 minutes. Stir in peas, ½ cup marinade, and cooked turkey. Cook, stirring constantly until thoroughly heated. Spoon about ½ cup turkey mixture onto each lettuce leaf; fold leaves in half. Dip lettuce wrap in marinade, if you’d like. Makes 6 servings.

Thai Chicken Wraps

(From a kids recipie book but really yummy- better for a light meal or lunch)

3 skinless chicken breasts
7 tablespoons Lawry’s sesame ginger 30-minute marinade
¼ cup creamy peanut butter
4 (8-inch) flour tortillas
1 1/3 cups shredded iceburg lettuce
1 green onion, thinly sliced

*Place chicken in a ziplock bag; add 4 tablespoons marinade. Seal bag and turn to coat chicken. Marinate in fridge for 30 minutes.
*Remove the chicken from the bag, discarding marinade. Cook chicken in hot oil in a big nonstick skillet over medium-high heat 6 minutes on each side or until done. Remove from skillet, and let cool slightly. Cut each chicken breast diagonally into ¼-inch thick slices.
*Stir together peanut butter and remaining 3 tbls marinade in a small bowl.
*Spread 2 tablespoons peanut butter mixture evenly over 1 side of each torilla, leaving a ½-inch border. Top each tortilla with chicken, 1/3 cup shredded lettuce, and 2 teaspoons green onions. Roll up tortilla tightly and serve.
*Sometimes it is easier to serve these wraps by placing each rolled tortilla onto a square of parchment or wax paper. Roll them up tightly, and twist the ends to seal. Cut the wraps in half, and peel back the paper as you eat.