2 9-ounce packages fresh cheese ravioli
1 medium onion, finely diced
1 tbsp minced garlic
1 cup broccoli florets
8 ounces asparagus, trimmed and cut into 1-inch pieces
1/4 cup dry white wine
2/3 cup chicken broth
1/2 cup heavy cream
1 cup frozen peas, thawed
1 cup diced, cooked ham steak
1/2 cup prepared pesto
1/4 cup grated parmesan cheese
salt and pepper to taste

Bring a large pot of salted water to a boil. Add the ravioli and cook to package instructions. Melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt. Pour the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute. Stir in the peas and let them heat up in the sauce. Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper.
Drain the ravioli, add to the skillet and toss. Serve with more parmesan.

2 tbsp olive oil
1 lb large shrimp, raw, peeled and deveined
1 tbsp minced garlic
1 medium onion, coarsely chopped
2 carrots, peeled and sliced
1 large broccoli crown, cut into small florets
1 cup snow peas
salt and pepper to taste
1/4 cup low sodium soy sauce
3 tbsp rice vinegar
3 tbsp hoisin sauce
1 tsp ground dried ginger
2 tbsp corn starch
2 tbsp cold water
2 cups cooked brown rice

In a large skillet, heat olive oil. Add shrimp, garlic, and onion and cook until shrimp are pink and opaque. Add carrots, broccoli, and snow peas. Season with salt and pepper and cook until crisp tender, about 5 minutes. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, ginger, cornstarch, and water. Pour the sauce over the shrimp and vegetables and stir to combine. Allow to come to a simmer and thicken. Serve shrimp and vegetables over rice.

1 lb pork sausage, cooked and drained
2 cups pancake mix
1 1/4 cups water
1 cup shredded cheddar cheese
2 tbsp finely chopped fresh chives
1/4 cup maple syrup
1 tsp vanilla

Mix together pancake mix and water until smooth. Add remaining ingredients and mix well. Pour into mini muffin cups that were sprayed with oil. Bake about 15 minutes at 400 degrees. Serve with more syrup.

2 cans whole kernel corn, drained
2 cans black beans, rinsed and drained
8 roma tomatoes, seeded and chopped
1 red onion, diced
4 jalapeno peppers, seeded and chopped
3/4 cup fresh cilantro, minced
1/3 cup lime juice
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp cumin
tortilla chips

In a large bowl mix all ingredients (except chips), stir until well combined. Cover and refrigerate at least 2 hours or overnight. Serve with tortilla chips. This makes a lot!! Recipe could easily be cut in half.

2 lbs gnocchi
3 oz thinly sliced prosciutto
1 lb fresh asparagus, trimmed and cut into thirds
6 tablespoon unsalted butter
10 large fresh sage leaves chopped
3 tsp lemon juice
2 garlic cloves
salt and pepper to taste

In a non-stick skillet over medium-high heat, saute prosciutto slices until crispy. Dry on paper towels. In a pot of boiling water, cook the gnocchi according to package directions, drain off water and set aside. In skillet heat a tbs of olive oil and cook asparagus until crisp, tender. Remove from skillet. Add a little more olive oil then in batches fry the cooked gnocchi until browned on both sides. Remove from skillet. Place the butter in the skillet and melt. Next, swirl the pan around until butter starts to turn brown. Add garlic, lemon juice and chopped sage leaves and cook about one minute. Stir in the gnocchi and asparagus until heated through. Top with the chopped prosciutto and parmesan cheese.