1 (24 ounce) package frozen or refrigerated cheese ravioli, cook per package instructions, drain, set aside
1 pound lean ground beef or ground turkey (I used turkey)
1 ½ teaspoons dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground pepper
1 (28 ounce) can no-salt-added crushed tomatoes
¼ cup chopped fresh basil
8 ounces small fresh mozzarella balls, divided
Cook ground beef or turkey in a large oven-safe skillet over medium-high heat until cooked through, 4 to 5 minutes, using the back of a wooden spoon to crumble the meat. Season with oregano, garlic powder, salt and pepper.
Add tomatoes and basil; bring to a simmer. Fold in the cooked ravioli and half of the mozzarella balls.
Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until the cheese is melted, 2 to 3 minutes. Garnish with a little more chopped basil.
½ cup crumbled feta cheese
½ cup chopped roasted red bell peppers
½ cup chopped fresh spinach
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
2 cloves garlic, minced
4 (8 ounce) boneless, skinless chicken breasts
¼ teaspoon salt
½ teaspoon ground pepper
1 teaspoon paprika
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
Preheat oven to 400°F. Combine feta, roasted red peppers, spinach, olives, basil, parsley and garlic in a medium bowl.
Using a small knife, cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff each breast pocket with about 1/4 the feta mixture; secure the pockets using wooden toothpicks. Sprinkle the chicken evenly with salt, pepper and paprika.
Heat oil in a large oven-safe skillet over medium-high heat. Arrange the stuffed breasts, top-sides down, in the pan; cook until golden, about 2 minutes. Carefully flip the chicken; transfer the pan to the oven. Bake 20 to 25 minutes until chicken is cooked through. Drizzle the chicken evenly with lemon juice. Remove the wooden picks from the chicken before serving.