Ingredients

• ½ pint cherry tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 lb peeled/deveined large shrimp, tails removed
• 19–20 oz refrigerated (or frozen) cheese tortellini
• 1 ¾ cups marinara sauce
• ½ cup dry white wine
• 4 oz fresh pre-sliced mushrooms
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Prep

• Bring water to boil for tortellini.
• Cut tomatoes into halves or quarters.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shrimp; cook 1–2 minutes or just until shrimp turn pink and opaque.
2. Cook tortellini following package instructions.
3. Stir marinara into shrimp, then stir in remaining ingredients (including tomatoes). Cook 1–2 more minutes or until thoroughly heated.
4. Drain tortellini; then stir into shrimp sauce; serve.

Ingredients

• 1 (12-oz) bag microwavable fresh green beans
• 3–5 sprigs fresh dill, finely chopped
• 2 oz feta cheese
• ⅛ teaspoon pepper
• ¼ cup Greek vinaigrette

Steps

1. Microwave beans in bag on HIGH 4–5 minutes until tender. Chop dill (2 tablespoons); place in medium bowl. Chop feta coarsely or crumble while adding to dill.
2. Remove beans from packaging and immediately plunge into cold water to stop cooking process; drain and pat dry.
3. Add beans to dill and feta; stir in pepper and dressing. Chill until ready to serve. Stir once before serving.