5 Easy Dinners

HEAT oil in a large pot over medium-high. Add sausage; cook, breaking it up using a wooden spoon, until browned, 5 to 8 minutes.

- Tricia Manzanero Stuedema

#1 / Ravioli Soup with Sausage

ACTIVE TIME 35 MINUTES TOTAL TIME 35 MINUTES SERVES 6

✓ Freezable ✓ Big Batch ✓ One Pot

2 Tbsp. olive oil

1 lb. ground Italian pork sausage

6 cloves garlic, finely chopped (about 2 Tbsp.)

1½ cups chopped yellow onion (from 1 onion)

4 cups lower-sodium chicken broth

1 tsp. kosher salt

1 24-oz. jar marinara sauce

1 9-oz. pkg. refrigerated cheese-filled ravioli (such as Buitoni or Rana)

4 cups packed torn curly kale (from 1 bunch)

½ cup heavy cream

¼ cup chopped fresh basil, plus more for garnish

Transfer to a medium bowl using a slotted spoon.

ADD garlic and onion to pot. Reduce heat to medium and cook, stirring constantly, until softened, 3 to 4 minutes. Stir in broth, 2 cups water, salt, and marinara sauce, scraping bottom of pot to release any browned bits. Bring to a boil over medium; cook, stirring occasionally, for 5 minutes. Add ravioli; cook, stirring often, until tender, about 5 minutes.

REDUCE heat to medium-low. Add sausage, kale, cream, and basil to pot; cook, stirring often, until kale is wilted and sausage is heated through, about 5 minutes. Garnish with basil.

PER SERVING: 570 Calories, 38g Fat (14g Saturated), 108mg Cholesterol, 4g Fiber, 23g Protein, 34g Carbs, 1,361mg Sodium, 4g Added Sugar

#2 / Sun-Dried Tomato, Squash & Spinach Frittata

ACTIVE TIME 30 MINUTES TOTAL TIME 55 MINUTES SERVES 4

✓ Vegetarian ✓ Gluten-Free

⅔ cup sun-dried tomatoes in oil, chopped, plus 2 Tbsp. oil from jar (from a 7-oz. jar), divided