Friday, August 23, 2013

August 23, 2013

Our school year is already in full swing!  Picture day was today for the middle school (can you believe about getting right into it!), and Hannah has a soccer tournament this weekend!  Goodbye our summer of travel and leisure...hello calendar and commitments. 

We do our best to eat as a family every night possible, though sometimes it just doesn't work out.  But when we can't eat together we do always save a plate of our dinner for the missing family member to enjoy upon their return.  This week we made a new dinner that everyone enjoyed, was thrown together pretty quickly, and reheated nicely.  Skillet and chicken ravioli was a hit, though the boys preferred it without the parsley garnish.  An easy enough modification by passing the parsley around the table and each adding their own (or not) to their dinner plate.  The sauce was light and bright with the tomatoes and red wine vinegar, and we will definitely make this again.

Not sure what will be on the menu next week, but that is why I meal plan on Saturdays!  Wish me luck as my semester begins on Monday.  Time for me to hit the books!  My break was fantastic, but I am ready to get back to class.

Happy Cooking!

New Recipe
Skillet Chicken and Ravioli

Skillet Chicken and Ravioli

* 16-20 oz package of refrigerated mini cheese ravioli
* 2 tbsp olive oil, divided
* 1 lb skinless, boneless chicken breasts cut into small chunks
* salt and freshly group pepper
* 8 oz mushrooms, sliced
* 1.5 - 2 cups halved cherry or grape tomatoes
* 2-3 cloves garlic thinly sliced
* 3 tbsp red wine vinegar
* 1 cup chicken broth
* 2-3 tbsp grated Parmesan cheese
* fresh basil or parsley for garnish

1. Cook the ravioli as directed, then drain and drizzle with the EVOO to prevent sticking.  Set aside.
2. While the ravioli is cooking, season the chicken with salt and pepper.  Heat 1 tbsp olive oil in a saute pan over medium high heat.  Add the chicken and cook until cooked through.  Transfer to  a plate and keep warm.
3. Heat the remaining tbsp olive oil in the pan.  Add the mushrooms and let them cook, undisturbed, until browned in spots, about 2 to 3 minutes.  Season with a pinch of salt and continue to cook, stirring occasionally until softened, about 3 more minutes.
4. Add the tomatoes, garlic and vinegar to the pan and cook until the tomatoes begin to soften, about 2 minutes.
5. Return the chicken to the pan, and the chicken broth and Parmesan cheese, bring to a simmer and cook until the chicken is heated through.
6. Pour chicken and sauce over the ravioli, garnish with parsley or basil, and enjoy!

This can easily be made with tortellini, or use interesting filled ravioli and leave out the chicken.  I was only able to get medium size ravioli and we all wished they had been smaller.  Dinner is so much more fun when part of the meal is "mini"!  This reheated well for lunch later in the week, too!