Spinach Tomato Tortellini

Ingredients

 1 (16 ounce) package cheese tortellini
 1 (14.5 ounce) can diced tomatoes with garlic and onion
 1 cup chopped fresh spinach
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1 1/2 teaspoons dried basil
 1 teaspoon minced garlic
 2 tablespoons all-purpose flour
 3/4 cup milk
 3/4 cup heavy cream
 1/4 cup grated Parmesan cheese

Directions


  1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
  2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
  3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
  4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Baked Apricot Chicken

Ingredients

 12 chicken thighs
 1 cup apricot preserves
 1 cup French dressing
 1 (1 ounce) package dry onion soup mix

Directions


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
  3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

Sizzling Steak Fajitas

Ingredients

 3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
 1 1/2 cups Goya Mojo Criollo
 1 teaspoon Goya Adobo with Pepper, plus more to taste
 2 tablespoons Goya Extra Virgin Olive Oil
 1 large yellow onion, cut into 1/4-inch strips
 2 red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips
 1 teaspoon Goya Sazonador Total
 1 (18 ounce) package Goya Flour Tortillas, warmed

For the garnish:
 1 (12 ounce) container Goya Guacamole, thawed
 1 (17.6 ounce) jar Goya Salsa Pico de Gallo
 1 cup sour cream
 1 (8 ounce) jar Goya Salsita (preferred flavor)

Directions


  1. In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
  2. Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
  3. Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
  4. To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

Shrimp Scampi Bake


Ingredients

 1 cup butter
 2 tablespoons prepared Dijon-style mustard
 1 tablespoon fresh lemon juice
 1 tablespoon chopped garlic
 1 tablespoon chopped fresh parsley
 2 pounds medium raw shrimp, shelled, deveined, with tails attached

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
  3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
  4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Meatballs

Ingredients

 2 tablespoons olive oil
 1 (20 ounce) package ground turkey
 1 egg, beaten
 1/3 cup Italian seasoned bread crumbs

Directions


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
  2. In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
  3. Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.