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Eggplant Raviolini 2-tablespoon extra virgin olive oil 1 eggplant half skin peeled to make stripes and flesh chopped into ¼ cubes 2 cloves garlic Salt & pepper 32-ounce (4 cups) chicken broth 28 ounce can crushed tomatoes 1-pound raviolini (small cheese filled ravioli) 1-cup sliced/torn basil leaves Grated parmigiano-reffiano cheese for topping In a medium soup pot melt butter with olive oil (one turn of the pan) over medium heat. Add eggplant and garlic. Season with salt and pepper. Cook until softened about 5 minutes. Add chicken broth and tomatoes and bring to a boil. Add raviolini and cook until tender 3 to 4 minutes. Stir in basil. Serve in soup bowls, topped with grated cheese. PREHEAT broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork.
MEANWHILE, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice. ------------------------------------ 
By Rachael Ray/
rachaelraymag.com
Soup
2-tablespoon butter
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Teriyaki Salmon Supper
INGREDIENTS:
*3/4 cup
A.1. STEAKHOUSE
*Marinade for Seafood Ginger
*Teriyaki with
*4 salmon fillets (1 lb.), skin removed
*2 cups small broccoli florets
*1 cup short thin red pepper strips (about 1 medium)
*1 can (14 oz.) fat-free reduced-sodium chicken
broth
*2 cups instant white rice, uncooked
*1/4 cup thinly sliced green onions (about 1
medium)
DIRECTIONS:
POUR 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate.
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Cheesy Chicken & Rice Bake
INGREDIENTS:
* 1 can Campbells Healthy Cream of Chicken
Soup
* 1 1/3 cups of water
* ¾ cup uncooked long grain white rice
* ½ tsp onion powder
* 2 cups of frozen vegetables
* 4 skinless boneless chicken breasts halves
* ½ cup reduced fat shredded cheddar cheese
DIRECTIONS:
Preheat oven at 375 F
STIR soup, water, rice, onion powder & vegetables in 12 x 8” shallow baking dish
SEASON chicken (to your taste) add chicken to ingredients from Step 1.
BAKE at 375 F for 45 minutes or until done.
REMOVE from oven and top with cheese.
Prep time 5 minutes, bake at 45 minutes.
Makes 4 servings. *Serve with rolls.
Shrimp Pasta
Ingredients:
* 4 oz.linguine,
uncooked
* 1 cupcleaned
medium fresh
shrimp
* 2 mediumtomatoes, chopped (about 1 cup)
* 1/2 cupPHILADELPHIA Cream Cheese Spread
* 1-1/2 cupstorn cleaned spinach
COOK linguine as directed on package.
MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture is well blended.
DRAIN pasta; place in large bowl. Add spinach; toss lightly. Stir in shrimp mixture.
**Note can substitute cream cheese for Alfredo Sauce.
Serve with garlic bread and a nice glass of iced tea. For the "adults" a nice glass of Chardonnay!