Ingredients

• 1 tablespoon garlic butter
• 1 (10-oz) bag frozen seasoning blend (diced onions, bell peppers, and celery)
• 2 teaspoons minced garlic
• 1 ½ lb ground meatloaf blend (beef/pork)
• ½ cup red wine
• 1 (24-oz) jar specialty marinara sauce
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon ground nutmeg
• 1 (19-oz) package frozen cheese-filled tortellini

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place garlic butter in pan; swirl to coat. Add seasoning blend and garlic; cover and cook 2–3 minutes, stirring often, or until vegetables begin to soften.
2. Crumble meat blend into seasoning blend mixture (wash hands). Cover and cook 5–7 minutes, stirring often, or until meat is brown and 160°F. Drain, if needed.
3. Stir in remaining ingredients (except tortellini); cover and reduce heat to low. Cook 2–3 minutes, stirring occasionally, or until thoroughly heated.
4. Combine tortellini and one-half of meat sauce in microwave-safe bowl (reserve remaining sauce for later use). Cover and microwave on HIGH 6–7 minutes or until pasta is tender. Stir and serve.
(Meat sauce makes 8 servings; sauce and tortellini mixture makes 4 servings.)

Ingredients

• 1 head curly endive (about 1 lb)
  10–12 sprigs fresh Italian parsley
  4 slices bacon (or ¼ cup cooked bacon pieces)
  1 lemon, for juice
• 3 tablespoons extra-virgin olive oil
  ¼ teaspoon salt
  ¼ teaspoon pepper
  2 oz premium blue cheese
  

Steps

1. Cut endive into bite-size pieces and chop parsley leaves coarsely. Combine both in medium salad bowl.
2. Preheat large sauté pan on medium 2–3 minutes; add bacon to pan and fry 4–5 minutes until crisp. Drain bacon and reserve.
3. Slice lemon in half and juice one-half lemon (1 tablespoon) into small bowl; whisk in oil, salt, and pepper until well blended.
4. Crumble blue cheese and bacon into salad bowl. Add dressing; toss and serve remaining one-half lemon sliced into wedges.