* 1 (16 ounce) package bow tie pasta
* 1 teaspoon olive oil
* 2 cloves garlic, minced
* 2 boneless skinless chicken breasts, cut into bite-size pieces
* crushed red pepper flakes to taste
* 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
* 1/2 cup pesto sauce

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

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6 fresh tomatillos, finely chopped
2 tbsp onion, “ “
2 serrano peppers, seeded and chopped
1 tbsp fresh cilantro, chopped
1 tsp lime zest
½ tsp sugar
¼ tsp salt
¼ tsp ground cumin
¼ tsp pepper
4 red snapper fillets
1 tbsp lime juice
½ avacodo, seeded, peeled and chopped
1 small red bell pepper, diced ¼ size

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Directions:

salsa: in a large bowl combine tomatillos, onion, peppers, cilantro, zest and sugar. Set aside.

Fish: Combine salt, pepper and cumin. Place fish in a baking dish and brush with lime juice. Sprinkle cumin mixture evenly over fish. Stir avocado into salsa. Spoon over fish. Sprinkle red bell pepper over fish. Bake uncovered at 450f until fish flakes easily. Allow 5 minutes per ½” thickness.

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Ingredients:
1 package pre-made cheese Ravioli
1/2 cup sliced button mushrooms
1 Portabello mushroom, chopped small
1/2 cup /crimini / mushrooms, sliced
2 cloves garlic
1/4 cup olive oil
6 TBSP butter or margarine spread
Italian seasoning, dried herbs ( Basil, thyme, oregano)
1 TBSP chives
1/4 Cup sliced grape tomatoes

Directions:
Boil Ravioli according to the package. In a saute pan, add oil and butter and garlic, cook until garlic starts to sweat, about 1 min. Then add all the mushrooms and cook until tender. Add seasonings and tomatoes. Top with chives. Pour sauce over prepared Ravioli and enjoy!

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