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0:00 Hey y’all
0:26 Sheet Pan Salmon & Veggies
6:34 Chicken Stir Fry
11:14 Ravioli Lasagna
SHEET PAN SALMON & VEGGIES:
4 (4-ounce) salmon fillets: Fresh or frozen and thawed.
1 pound baby potatoes: Halved or quartered.
1 head of broccoli: Cut into florets.
1 lemon: Sliced into rounds.
2 tablespoons olive oil: Plus salt and pepper and garlic powder to taste.
Instructions:
Preheat your oven to 425°F. Line a large sheet pan with parchment paper. Toss the potatoes and broccoli florets with the olive oil & seasonings.
Spread the potatoes and broccoli in a single, even layer on sheet pan. Roast for 10 minutes.
Remove the sheet pan from the oven. Gently push the vegetables to the side. Place the salmon fillets skin-side down on the empty space. Lightly brush with a small amount of olive oil & sprinkle with seasonings. Place one or two lemon slices on top of each salmon fillet.
Return to the oven & roast for another 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
CHICKEN STIR FRY:
1 lb boneless, skinless chicken breasts: Cut into bite-sized pieces.
1 (12-16 ounce) bag frozen stir-fry vegetables: A mix of broccoli, carrots, and bell peppers works well.
¾ cup teriyaki sauce or stir-fry sauce: Use your favorite brand from a bottle.
2 cups cooked rice: Cooked according to package directions.
1 tablespoon sesame seeds (optional): For garnish.
Instructions:
Heat a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are browned on all sides and cooked through (about 5-7 minutes).
Add the frozen stir-fry vegetables to the skillet with the cooked chicken. Pour the teriyaki sauce over the chicken & veggies.
Reduce the heat to medium and stir everything to combine. Let it simmer for 5-7 minutes, or until the vegetables are tender-crisp and the sauce has thickened slightly.
Serve the stir-fry immediately over cooked rice. Garnish with sesame seeds if desired.
RAVIOLI LASAGNA:
1 (25-ounce) bag frozen cheese ravioli: No need to thaw!
1 (24-ounce) jar marinara sauce: Choose your favorite brand.
1 pound ground beef or Italian sausage: Browned and drained.
2 cups shredded mozzarella cheese: Divided.
1 cup ricotta cheese: Can substitute with cottage cheese.
Instructions:
Preheat your oven to 400°F (200°C). Spray a 9×13 inch baking dish with non-stick cooking spray.
In a large skillet, cook the ground beef or Italian sausage over medium-high heat until browned. Drain any excess fat. Stir in the marinara sauce and heat until it begins to simmer.
Pour about one-third of the meat sauce mixture into the bottom of the prepared baking dish and spread it evenly. Arrange a single layer of frozen ravioli over the sauce.
Drop spoonfuls of the ricotta cheese over the ravioli, then sprinkle with one cup of the mozzarella cheese. Add another layer of ravioli and top with the remaining meat sauce.
BCover the dish with aluminum foil and bake for 20 minutes.
Remove the foil, sprinkle the remaining cup of mozzarella cheese over the top, and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
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