Directions
- 1Cook ravioli according to package in a large skillet over medium heat, add butter and Italian seasoning and cook for 30 seconds. Sprinkle garlic. Cook for about 30 seconds. Add sliced chicken sausage to skillet and cook until golden on each side. Add cherry tomatoes and cook for 3-5 minutes until soft. Add mozzarella balls to skillet and top with cooked ravioli. Cover and let cook for about 5 minutes until cheese melts.
- 2In a large skillet over medium heat, add butter, onion, bell pepper, and onion. Sauté for a few minutes until veggies start to soften. Add ground beef. Cook until no longer pink and veggies are soft. In a bowl, mix beef broth and cornstarch. Add ketchup, Worcestershire sauce, salt, black pepper, and beef broth/cornstarch mixture into the pan. Cook for 5 minutes until simmering and well combined. Layer provolone cheese on top of beef mixture and let melt.
- 3In a skillet over medium heat, add ground pork and cook until fully cooked. Add to crockpot. Pour chicken broth, soy sauce, rice vinegar, ginger, and salt and pepper. Mix well. Add sliced mushrooms and stir fry veggies to crockpot and stir. Cover and cook on high for 4 hours or low for 6 hours. About 30 minutes before serving, add chopped spinach and frozen potstickers. Let cook until spinach is soft and potstickers are fully cooked.
- 4Season shrimp with 1 tsp garlic powder, 1 tsp onion powder, chili powder, salt and pepper to taste. In a skillet over medium heat, add butter until melted. Add shrimp in a single layer and cook on each side until fully cooked. In a bowl, combine mayo, sriracha, lime juice, garlic powder, and 1 tsp onion powder. Mix well. Add mango with pico de gallo. Assemble bowls with rice, cooked shrimp, sauce over mango and pico de gallo. Drizzle sauce over bowls and add any other preferred toppings.
- 5Preheat oven to 400 degrees. On a baking sheet add chicken thighs, sweet potatoes, red onion, and brussel sprouts. Season everything with salt and pepper, garlic powder, and onion powder. Toss until well combined. Brush BBQ sauce over chicken and veggies to preference. Place in preheated oven until chicken is fully cooked and veggies are soft.
Ingredients
- 1 package Trader Joe's caprese ravioli
- 2 tbsp chicken sausage, sliced
- 1 cup cherry tomatoes, halved
- 1 marinated mozzarella balls
- 1 fresh basil
- 1 balsamic glaze
- 1 salt and pepper
- 1 tsp italian seasoning
- 1 tsp onion powder
- 1 lb ground beef
- 2 tbsp butter
- 1 onion, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch
- 1 cup beef broth
- 1 cup provolone cheese, sliced
- 1 brioche buns
- 1 frozen potstickers
- 1 lb ground pork
- 4 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp ginger, chopped
- 1 cup spinach
- 1 cup mushrooms
- 1 stir fry veggies
- 2 green onions, chopped
- 1 lb shrimp, peeled and deveined
- 1 tbsp butter
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 pico de gallo
- 1 cup mango chunks
- 1 tbsp sriracha
- 1 tbsp lime juice
- 1 cooked rice
- 1 sliced avocado
- 1 lb chicken thighs
- 4 sweet potatoes, cubed
- 1 red onion, sliced
- 1 Brussel sprouts
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 bbq sauce
Equipment
large skilletbaking sheetcrockpot
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