GORGONZOLA-SAUCED RAVIOLI WITH SAUSAGE

MAKE THIS DISH IN THE SLOW COOKER AND ADD THE RAVIOLI AT THE END FOR A SUPER EASY DINNER!

25 oz cheese ravioli prepared as directed
14 oz hot Italian sausage (I used turkey sausage to cut the fat)
1 1/2 c sliced fresh mushrooms
1 onion, chopped
1 (28 oz) can diced tomato with basil and garlic
1 (7.5oz) jar marinated artichoke hearts, drained and quartered
4 oz Gorgonzola crumbles
Parmesan cheese

Place sausage, mushrooms, onions, tomatoes and artichoke in slow cooker. Cook on LOW 5-6 hours. Cut up sausage. Cook ravioli, drain and add to slow cooker. Serve in bowls topped with Gorgonzola and Parmesan cheeses.

FOR THICKER SAUCE ADD 1/4 C TOMATO PASTE NEAR THE END OF COOKING WHILE BUBBLING.

SERVE WITH A BIG SALAD AND SOME WHOLE GRAIN ROLLS.

STEAK AND MUSHROOM SALAD

Steak, Mushroom, and Blue Cheese Salad

1/2 cup Italian dressing
2 pound sirloin steak (I used New York Strip Steak)
8 oz. sliced baby bella mushrooms
1/2 pt. grape tomatoes, halved
1/4 cup sliced red onion
2 slices crumbled bacon (I used 2 Tbsp real bacon pieces)
1 (6oz.) bag baby spinach
6 oz. Gorgonzola cheese crumbles

Place 3 Tbsp of Italian dressing in large food storage bag; add steak, seal and toss to coat.  In 4  large bowls, combine spinach with mushrooms, tomatoes, onion and bacon.  Cook steak on grill until medium done.  Cut into 4 servings and serve with remaining dressing and Gorgonzola Cheese.

Round out the meal with toasted whole wheat pitas and some fruit slices.