Ingredients

• 1 medium zucchini squash
• ½ cup roasted red peppers
• 0.5 oz fresh basil
• 1 tablespoon canola oil
• 1 lb frozen Italian-style meatballs
• 1 (20 oz) package fresh cheese ravioli
• 1 (14 oz) package fresh bruschetta topping (or canned diced tomatoes)
• ½ cup unsalted chicken stock (or broth)
• ½ cup crumbled garlic-herb feta cheese

Steps

1. Bring water to a boil for ravioli. Slice zucchini lengthwise into quarters, then cut into bite-size pieces. Chop bell peppers and basil.
2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add meatballs; cook 3–4 minutes, stirring occasionally, until browned on all sides. Add zucchini; cook and stir 2–3 minutes until zucchini is tender. Cook ravioli following package instructions.
3. Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock; simmer 7–8 minutes until meatballs are 160°F.
4. Drain ravioli and add to meatballs; stir in basil and top with feta. Serve.

Ingredients

• 1 teaspoon + 5 tablespoons unsalted butter
• 6 ripe pears
• 10 squares soft caramel candy
• ¼ cup brown sugar
• 4 (1.51 oz) packets apple cinnamon instant oatmeal

Steps

1. Preheat oven to 350°F. Coat 9-inch square baking dish with 1 teaspoon butter. Cut remaining 5 tablespoons butter into small pieces and place in medium bowl to soften.
2. Peel and core pears, then chop into ½-inch chunks. Cut caramels in half; arrange pears and caramels in baking dish. Add sugar and oatmeal to softened butter; combine with fingertips (or 2 forks) until blended and crumbly. Sprinkle mixture over pears.
3. Bake 18–20 minutes until pears have softened and crumb topping is browned. Serve warm.