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 Veggie Quesadillas
These Veggie Quesadillas from RAGÚ® are the perfect snack. Ready in under thirty minutes, give them a try this week!
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Prep Time 10 minutes
Cook Time 13 minutes
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Filter Quick & Easy, Meat Dishes, Side Dishes
Prep Time 10 minutes
Cook Time 13 minutes
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Instructions
  1. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, pepper and zucchini, stirring occasionally, 4 minutes or until tender.
  2. Reduce heat to medium and stir in 1-1/2 cups sauce. Simmer, stirring occasionally, 5 minutes or until sauce is thickened.
  3. Evenly spread sauce mixture on tortillas, leaving a 1-inch border. Sprinkle evenly with cheese and fold in half; set aside. Clean skillet.
  4. Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook quesadillas, two at a time, turning once, 4 minutes or until golden brown and cheese is melted.
  5. Cut quesadillas into wedges and serve with remaining sauce, heated.
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 Chicken and Spinach Alfredo
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Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Filter Meat Dishes
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
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Instructions
  1. Sprinkle both sides of chicken with oregano, and season with salt and pepper, if desired. Heat Olive Oil in a large (12-inch) skillet over medium heat. Add chicken to pan, skin side down; cook until skin is browned and crisp, about 8 minutes. Turn chicken over, and increase heat to medium-high; cook until chicken reaches 165°F, 8 to 10 minutes. Remove chicken from pan.
  2. Meanwhile, place potatoes in a microwave-safe bowl. Cover with plastic wrap; pierce once to vent. Microwave on HIGH for 5 minutes. Uncover and cool potatoes slightly; cut potatoes in half. When chicken is removed from pan, arrange potatoes in drippings, cut side down. Cook until browned, 1 to 2 minutes per side.
  3. Add spinach to pan with potatoes, cook until wilted, stirring frequently about 2 minutes. Stir in 1 jar of Ragu® Classic Alfredo sauce and bring to a simmer. Put chicken into pan and simmer until warm (about 2 minutes)
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 Tangy Tomato Chicken Marsala
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Prep Time 10 minutes
Cook Time 20 minutes
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
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Instructions
  1. Prepare dredging station by putting flour, egg wash and bread crumbs in three separate bowls.
  2. Season both sides of chicken with salt and pepper. Lightly dust with flour, then dredge in egg wash and coat with seasoned bread crumbs. 
  3. Bring large pot of pasta water to a boil and follow farfalle cooking instructions on package. 
  4. In a separate, large, non stick skillet, heat oil and 1 tablespoon butter on medium-high. Cook chicken in batches, 2 min. on each side or until golden brown. Transfer chicken to clean plate. 
  5. Melt remaining butter in same pan. Add mushrooms and garlic. Cook 3-4 min. on medium-high, stirring frequently until edges begin to brown. Add wine; bring to boil scraping up any browned bits from bottom of pan. Reduce heat to medium. Stir in sauce and tomatoes. Return chicken and any juices to pan. Cook 2-3 min. or until heated through.
  6. Serve on bed of farfalle pasta and garnish with fresh thyme or parsley. 
Recipe Notes

Tip:

Dredging meats in flour before cooking not only encourages browning, but also helps to insulate them to keep them moist. browning, but also helps to insulate them to keep them moist.

Chicken breasts labeled “thin-sliced“ are also sometimes labeled as “cutlets” in the meat department of the grocery store.

You can substitute thinly sliced pork chops for the chicken breasts.

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 Slow-Cooker Turkey & Quinoa Stuffed Peppers
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Prep Time 20 minutes
Cook Time 3 hours
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Filter Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 20 minutes
Cook Time 3 hours
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Ingredients
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Instructions
  1. Cut ½-inch off top of each pepper. Remove stem; chop remaining pepper top into ½-inch pieces.
  2. Heat oil in large skillet on medium heat. Cook sausage 4-5 min. or until browned, breaking up large pieces with wooden spoon. Add chopped peppers and onions. Cook 3-4 min. or until crisp-tender. Stir in quinoa, 1-1/2 cups sauce and 1 cup broth. Bring mixture to a boil.
  3. Add remaining sauce and broth to slow cooker insert. Cut a thin slice off bottoms of each pepper so they stand upright. Arrange pepper bottoms snugly in slow cooker. Fill peppers evenly with quinoa mixture; cover with lid. Cook 3 hours on HIGH (or 6 hours on LOW) or until peppers are softened and quinoa is tender.
  4. Top each pepper with cheese and parsley before serving.
Recipe Notes

There is no need to pre-cook the quinoa before stuffing the peppers because it will steam as it cooks.

Make this protein-packed dish vegetarian by substituting plant-based sausage and vegetable broth for the turkey sausage and chicken broth.

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 One-Pot Spinach & Sausage Lasagna Soup
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
(about 1-1/4 cups each)
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes, Side Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
(about 1-1/4 cups each)
Ingredients
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Instructions
  1. Heat oil in large pot on medium-high heat. Add sausage and onions; cook 6-8 min. or until meat is browned, using wooden spoon to break up large pieces.
  2. Add garlic; stir 30 sec. Stir in sauce and broth. Break noodles into 1-1/2-inch pieces over pot; stir. Bring to a boil. Reduce heat to medium; cook 12-15 min. or until noodles are done, stirring occasionally. Stir in spinach; cook 1-2 min. until wilted. Top each serving with 1 tablespoon of each cheese and basil.
Recipe Notes

Use an electric pressure cooker:

Heat oil in electric pressure cooker on Sauté function until shimmering. Cook sausage and onions as directed. Add garlic, sauce, broth and noodles; close and lock lid. Cook 3 min. on high pressure. Manually release any remaining pressure. Stir in spinach on Sauté function 1-2 min. until wilted. Serve as directed.

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 Shortcut Cheesy Chicken Enchiladas
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Prep Time 15 minutes
Cook Time 35 minutes
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 15 minutes
Cook Time 35 minutes
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Instructions
  1. Heat oven to 425°F. Combine sauce, broth, seasonings, salt & pepper in medium saucepan. Cook on medium heat 3-4 min. or until heated through.
  2. Combine chicken, onions, 1 cup shredded cheese, queso fresco, ½ cup cilantro and ¼ cup sauce mixture in large bowl. Spray both sides of tortillas with 100% oil cooking spray. Stack tortillas and wrap tightly with plastic wrap. Microwave on HIGH 60-90 seconds or until warm and pliable.
  3. Fill each tortilla with ¼ cup chicken mixture. Roll up; place seam-side down in greased 13x9-inch baking dish. Pour remaining sauce mixture over enchiladas. Cover tightly with foil.
  4. Bake 25 min. or until heated through. Sprinkle evenly with remaining cheese and bake 5 min. or until melted. Garnish with remaining cilantro and serve with sour cream.
Recipe Notes

Use an electric pressure cooker:

Using RAGÚ® Pasta Sauce to create a “speed-scratch” enchilada sauce, quickly warming oiled tortillas in the microwave, plus convenient rotisserie chicken gets dinner on the table quickly.

Use 1 jar (45 ounces) RAGÚ® Old World Style® Traditional Sauce to make one pan of enchiladas to enjoy now and one to freeze for a future meal. Prepare as directed, doubling all other ingredients and using two 13x9-inch baking dishes. Cover pan tightly with plastic wrap before freezing. When ready to bake, thaw overnight in the refrigerator, remove plastic wrap, cover with foil, and bake 35-40 min. or until hot.

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 Air-Fried Chicken Parm Sandwiches
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Prep Time 5 minutes
Cook Time 15 minutes
Servings
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Arrange chicken in single layer on air-fryer basket, cooking in batches if necessary. Cook 10-12 min. or according to manufacturer’s cook time recommendations, until golden brown. (Cook time and settings will vary based on appliance). Top each fillet with ¼ cup sauce, 1 slice mozzarella and 1 teaspoon Parmesan. Cook an additional 1-2 min. or until cheese is melted.
  2. Fill buns with basil, chicken, remaining sauce and pepper slices.
Recipe Notes

Substitute sliced provolone or fontina cheese for the mozzarella.

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 Slow Cooker Lasagna
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Prep Time 25 MINUTES
Cook Time 4 HOURS
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Filter Family Favorites, Meat Dishes
Prep Time 25 MINUTES
Cook Time 4 HOURS
Servings
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Instructions
  1. Heat oil in large pot on medium-high heat. Add sausage; cook 8-10 minutes or until browned, breaking up large chunks with wooden spoon. Drain; return meat to pot. Add onions; cook 3-4 minutes or until softened. Stir in sauce and water; bring to a simmer. Remove pot from heat.
  2. Combine ricotta, Parmesan, garlic, eggs and basil in medium bowl.
  3. Spread 1 cup sauce mixture in a 6 or 7-quart slow cooker insert sprayed with nonstick spray. Top with 4 noodles, breaking noodles and overlapping to fit. Top with dollops of 1 cup ricotta mixture, 2 cups sauce mixture and 1/2 cup shredded cheese. Repeat layers 3 times.
  4. Cook on LOW 4 hours or until noodles are tender and most liquid is absorbed. Remove insert from slow cooker. Let stand 10-15 minutes before cutting to serve.
Recipe Notes

Tips:

Substitute ground beef or turkey for the sausage. Or, for a meatless version, substitute 2 pounds sliced white or cremini mushrooms.

No need to turn on the oven to make this hearty lasagna. The extra liquid in the recipe allows the noodles to cook perfectly while the flavors blend.

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 Simple Skillet Lemon Chicken with Fried Capers
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Prep Time 15 MINUTES
Cook Time 25 MINUTES
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Filter Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 15 MINUTES
Cook Time 25 MINUTES
Servings
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Instructions
  1. Heat oil in large skillet on medium heat until simmering. Cut 1 lemon into ¼-inch-thick slices; add to skillet. Cook, undisturbed, 2-3 minutes or until edges begin to brown. Remove from skillet.
  2. Season chicken with salt and pepper; add to skillet, skin-side down. Cook 12-15 minutes or until done (165ºF), turning halfway. Transfer to clean plate; cover to keep warm. Add shallots and capers to skillet; cook 2-3 minutes or until capers open, stirring occasionally. Stir in broth, juice of remaining lemon and sauce.
  3. Return chicken and any juices to skillet. Cook until heated through. Top with reserved lemon slices and parsley before serving.
Recipe Notes

Tips:

To complete the dish, serve with hot cooked pasta, quinoa or rice.

Substitute 6 boneless skinless chicken breasts (about 2 pounds) for the chicken thighs. Prepare as directed, cooking chicken 10-12 minutes.

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 Wellness-Boosting Chicken Soup
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Prep Time 20 MINUTES
Cook Time 30 MINUTES
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Ingredients
Filter Family Favorites, Meat Dishes
Prep Time 20 MINUTES
Cook Time 30 MINUTES
Servings
Ingredients
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Instructions
  1. Heat oil in large pot on medium-high heat. Add vegetables, garlic, turmeric, salt and pepper; cook 4-5 min. or until softened. Stir in broth, lentils and quinoa; bring to boil. Cover. Cook on low heat 15-20 min. or until lentils are tender.
  2. Stir in sauce, chicken and kale; cook 5 minutes or until heated. Top each serving with 1 tablespoon yogurt and a light drizzle of olive oil.
Recipe Notes

Tips:

To simplify prep work, take advantage of pre-chopped vegetables from the produce department of the grocery store.

Chicken bone broth is a nutritious stock made by simmering bones, joints and aromatics in water for a long period of time. The resulting liquid is thick, rich in protein, collagen and gelatin, and makes a delicious base for soups and stews. Look for it in the same aisle as chicken broth.

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