Friday Favorites: Quick dinners

Some days you want something homemade, but you just don't want to cook very much at all.  On those days, what do you cook?  The girls behind CFT bring you their favorite quick 'n easy recipes.  Post if you have a favorite quick and easy recipe you would like to share!

Elena: Bacon Wrapped Chicken

INGREDIENTS:

• 4 Chicken Breasts
• Bacon
• 1 Can Cream of Mushroom Soup
• 1 Can Cream of Chicken Soup
• Egg noodles

INSTRUCTIONS:

Wrap chicken breasts in bacon, cover with the cream of mushroom and cream of chicken soups.  Bake at 350 degrees for 40 minutes.  Cook noodles according to instructions.  Serve chicken on egg noodles.

Stephanie: Ginger Salmon

INGREDIENTS:

• 2 pieces salmon
• Ginger paste
• 2 stalks scallions, minced
• Olive oil
• black pepper
• low sodium teriyaki and soy sauce
• quick boxed rice of choice

INSTRUCTIONS:

Prepare rice according to directions.  Saute salmon in separate pan with a teaspoon of olive oil.  Add a bit of low sodium teriyaki sauce (just enough to coat the pan).  Add pepper to the salmon.  Add scallions and mix well.  In the last minute of cooking, squeeze two tablespoons of ginger paste into the pan, add a splash of soy and teriyaki sauce and saute on low medium heat.  Salmon should take about five minutes or so to cook.  You will know it is done when it is light and fluffy in the center.  Pinch with a fork to test.  Add more of the sauce mix if you like and serve hot over rice!

Aurora: Ravioli with Mushroom and Green Onion

INGREDIENTS:

• One box ravioli (I like Trader Joe's portobello mushroom, or Pasta Provincial's florentine)
• 3-4 green onions
• One carton mushrooms (faster if pre-chopped)
• White wine (optional)
• butter/olive oil/any mix of the above
• garlic or garlic paste

Begin boiling water for ravioli.  Mince garlic.  Chop mushrooms and green onions.  When water is boiling, add ravioli and cook according to directions.  While boiling, saute mushrooms, garlic and green onions in pan with olive oil (or butter) and a little white wine (optional).  When ravioli is just cooked, add to pan and saute on low heat, adding a few pads of butter (or stick with the olive oil).  Cook until ravioli is just starting to brown on both sides.