Baked Ravioli

Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner.

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• Coarse salt and ground pepper

• 1 1/2 teaspoons dried thyme or oregano

• 1 can (28 ounces) whole tomatoes

• 1 can (28 ounces) crushed tomatoes

• 2 pounds store-bought ravioli

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

Instructions:

• Preheat oven to 425°

• Heat oil in a large saucepan over medium heat.

• Add onion and garlic, and season with salt and pepper

• Cook, stirring occasionally, until softened, about 5 minutes.

• Add thyme and tomatoes.

• Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

• Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top

• (pasta will continue to cook in oven). Drain pasta; return to pot.

• Toss sauce with pasta

• Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses

• Bake until golden, 20 to 25 minutes. Cook slightly before serving.

Lemon Parsley Fishcakes

These tasty little cod cakes are terrific to have on hand in the freezer. They're easily flash-frozen which is done by placing them on a sheet pan in your freezer for 5 to 10 minutes. When you're ready to cook them, take out as many or as few as you need and defrost overnight in the refrigerator. They'll be ready to cook the next day.

Ingredients:

• 1 pound fresh cod fillet

• 2 tablespoons olive oil

• 1 large egg, lightly beaten

• 1/4 cup thinly sliced scallions

• 2 tablespoons mayonnaise

• 1 tablespoon fresh lemon juice

• 2 tablespoons Dijon mustard

• 6 tablespoons bread crumbs

• 3 tablespoons chopped fresh parsley

• 3 dashes hot sauce, such as Tabasco

• Coarse salt and ground pepper

Instructions:

• Preheat oven to 400°

• Place cod in a baking dish and rub with 1 tablespoon oil.

• Roast fish in oven until cooked through, 15 to 20 minutes

• Let cool completely, then pat dry with paper towels

• Flake with a fork

• In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, bread crumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together

• Form mixture into eight equal-size patties

• Freeze on baking sheets until firm, then wrap each in plastic and store in re-sealable freezer bags up to 1 month. Thaw before cooking

• To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

Chicken & Vegetable Stir Fry

Chicken breast strips are quickly stir-fried with vegetables and served over rice with a tasty sauce. This dinner is easily adapted to whatever vegetables you happen to have on hand. Servings: 4

Ingredients:

• 3 cups water, divided

• 5 teaspoons Chicken Flavored Bouillon Granules, divided

• 2 cups instant long grain white rice

• 2 tablespoons vegetable oil, divided

• 1 pound boneless skinless chicken breasts, cut into strips

• 4 cups assorted cut up vegetables (such as red bell pepper, carrots, celery and green onion)

• 2 teaspoons cornstarch

• 1/2 teaspoon garlic powder

• 1/4 teaspoon ground ginger

Instructions:

• In medium saucepan, bring 2 cups water and 3 teaspoons bouillon to a boil

• Add rice to water and prepare as package directs

• Meanwhile, in large skillet or wok over high heat, heat 1 tablespoon oil

• Add chicken and stir-fry until no longer pink, remove and set aside

• Add remaining oil to skillet

• Add vegetables and stir-fry 5 minutes or until crisp-tender

• Return chicken to skillet or wok

• In bowl, combine remaining water, bouillon, cornstarch, garlic powder and ginger

• pour over chicken and vegetables

• Bring sauce to a boil, reduce heat and simmer 5 minutes or until thickened

• Serve over rice

Beef Penne Cassearole

This casserole with pasta and beef is sure to become a family favorite. It's also easy to prepare ahead and freeze for up to 2 months. When you're looking for a quick meal, just put it in the oven to bake

Ingredients:

• 1 pound dried penne pasta, prepared according to package directions

• 8 ounces lean ground beef

• 1 small onion, chopped

• 2 cups water

• 2 cans (6 ounces each) Italian tomato paste

• 1/3 cup red wine or water

• 1 tablespoon Instant Beef Flavor Bouillon

• 2 cups (8 ounces) shredded Monterey Jack cheese

Instructions:

• Preheat oven to 350° F

• Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended

• Layer ingredients as follows in un greased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers cover

• For freeze ahead:

• Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator