Quick and Easy Dinners

Rinse turkey and pat dry. Cut into long strips. Combine with salsa in bowl. Spoon mixture into center of each tortilla. Roll up to enclose filling. Place seam side down in 8x13 inch baking dish. Arrange cheese slices over top. Microwave on high for 2-3 minutes or until cheese is melted. Top each tortilla with sour cream, green onion and pepper slices. Serves 6.



Cook spaghetti using package directions; drain. Cook garlic, corn and beans in olive oil over medium heat in skillet for 7 minutes or until tender crisp. Add next 6 ingredients. Simmer until heated through. Toss with cooked spaghetti in bowl. Season with salt and pepper. Serves 4.

Do-Ahead Ravioli Casserole



1 1/4 pounds bulk Italian sausage

1 (26 to 28 ounce) jar tomato pasta sauce (any variety)

1 (25 to 27 1/2 ounce) package frozen cheese-filled ravioli

2 1/2 cups shredded mozzarella cheese

2 tablespoons grated Parmesan cheese



In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.



Spread 1/2 cup of the pasta sauce in ungreased 13 x 9 x 2-inch baking pan. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.



Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours.



Heat oven to 350 degrees F.



Bake casserole, covered, for 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese.



Bake about 15 minutes or until cheese is melted and casserole is hot in center. Let stand 10 minutes before serving.  Serves 8.





Four Ingredient Stuffed Peppers



3 bell peppers

1 can Spanish rice

1 pound ground beef

1 tablespoons ketchup



Cut tops off pepper, wash and boil in pot, covered, for 5 minutes. Brown, drain and rinse ground beef. Add Spanish rice and ketchup. Stuff peppers and bake at 375 degrees F for 20 minutes. Top off with grated cheese, your choice.



Overnight Burritos



1 (2 pound) chuck roast

1 (10 ounce) can chopped Ortega peppers

1 cup chopped onion

2 (4 ounce) cans tomato sauce



The night before serving, cook the roast in a crock pot all night long.



In the morning, remove the bones. Add remaining ingredients to crock pot. Cook on LOW the remainder of the day. Put some mixture into a flour tortilla. Add refried beans, sour cream, and grated cheese with meat. Wrap each burrito in foil and bake at 350 degrees F for 10 minutes.