Lobster Ravioli with Roasted Shrimp and Vegetables

My husband and I were cruising through Costco one Friday evening and found the most delicious sounding lobster ravioli. I bought a package. It was our treat for that shopping trip. Besides, when do we eve buy anything that sounds as fancy as lobster ravioli? Before I actually put it in the cart, I looked at the ingredients just to make sure it wasn't full of a bunch of junk. Sure enough, the ingredients were pretty wholesome!!! Just a few simple ingredients which is what I was hoping for....lobster, cheese (four different kinds), and pasta dough. Of course there were a few other ingredients listed, but overall, it looked like a good product.

I contemplated for a few days just exactly how I wanted to prepare the ravioli. I decided that it would best be served simply, as to not cover up any of that YUMMY lobster flavor! I had a butternut squash and some asparagus on hand...PERFECT!!! I roasted the butternut squash with some olive oil, salt, pepper and garlic herb seasoning (also purchased at Costco). On a seperate pan, I roasted asparagus, mushrooms and a red belle pepper. Once all the veggies were roasted, I combined them together and tossed them with the cooked ravioli. I also roasted some shrimp to add a bit more protein and substance to the dish.

After it was all put together, I decided that some garbonzo beans and cranberries would top it off perfectly! I was right!!! Now that the main part of the meal was put together, I needed a sauce to add just a bit of flavor. I had a jar of Classico Sundried Tomato Pesto and some home made lemon parmesan dressing. I combined equaly parts of each and drizzled it over the pasta, shrimp and roasted veggies. IT WAS DIVINE!!!! The end product ended up a bit more complicated (but still very simple) than I had anticipated. But, we were extremely pleased!!! This is now one of my husbands most favorite meals. Especially when served with a big hunk of toasted crusty bread. Trust me, you can't go wrong!

Sorry for the lack of a real recipe for this meal, but I think it is near impossible to mess this dish up. How can you go wrong with roasted veggies, lobster ravioli and shrimp?!

Lemony Chicken Saltimbocca

Hello friends (is anyone really there or do I just imagine you are there?)!!! I can't believe a new year is here! I love the freshness and newness the beginning of a new year brings! I love the motivation I have to be a better person. I love setting goals for myself and love it even more when I have accomplished those goals! One of my goals this year is to post AT LEAST once a week. I have been terrible the past few months and hope to be better this coming year.

I saw this recipe on another food blog that I love called For the Love of Cooking. I have made several dishes or at least used several recipes from this blog as a base for something else. I have yet to be disappointed! This dish is absolutely delicious! My husband and I could not get enough of it! The flavor of the prosciutto is incredible with the tender chicken breast. It has a slightly smokey and salty flavor, but not over powering at all. The recipe originally called for 2 sage leaves per chicken breast, but my sage plant was covered with snow and not looking quite appetizing to use, so I simply left it out. I simply pounded the chicken breast, seasoned it with salt and pepper and then wrapped 1 large piece of prosciutto around each breast and seared it in a frying pan. I also roasted some asparagus and threw together a simple side dish of parmesan olive oil cous cous, and also tossed some acorn squash with olive oil, garlic and balsamic vinegar and roasted it. It was Heavenly. Seriously. I was impressed with how quickly this meal was to throw together too! If you have not tried prosciutto before, this is a good recipe to try. I am positive you will like it!

Lemony Chicken Saltimbocca

3 boneless and skinless chicken breasts, pounded thin

salt and pepper for seasoning

9 fresh sage leaves

6 slices of prosciutto

3 tsp. olive oil

1/2 cup chicken broth

1/4 cup fresh lemon juice

1/2 tsp. corn starch

fresh parsley chopped

fresh lemon wedges (for serving)

Pound chicken breasts to about 1/2 inch thickness. Season both sides with salt and pepper. Place 3 sage leaves on each breast and wrap with 2 slices of prosciutto. Heat 3 tsp. oil in a frying pan and heat over medium high heat. Once the pan is hot, add chicken and cook until golden brown; flip the chicken over and cook for an additional 3-4 minutes or until chicken is done. Let the meat sit aside on a platter to rest.

Combine the chicken broth, lemon juice and cornstarch together in a small bowl and whisk until well combine. Place the slkillet over medium high heat. Add the lemon juice mixture to the pan and bring to a boil. Cook for 1 minutes or until slightly thickened, stirring constantly. Drizzle the sauce over the chicken breast and serve.