November 2: Ravioli with sauteed butternut squash

I was standing in the check out line at the grocery store and saw this recipe on the cover of a magazine and it looked so yummy. I have a real love for winter squash. I bought the magazine and was very glad I did. This recipe is so good.

2 TB olive oil

1/2 medium butternut or Hubbard squash (about 1 lb), peeled and cut into 1/2 inch pieces

salt and pepper

2 cloves garlic, thinly sliced

1 TB small fresh thyme springs (I also use dried)

1 16 oz pkg cheese ravioli or whole wheat pasta

1/4 c grated Parmesan

Heat the oil in a large nonstick skillet over medium heat. Add the squash, season with salt and pepper and cook, covered, stirring occasionally for 8 minutes.

Add the garlic and thyme and cook, uncovered, tossing occasionally until the squash is tender and beginning to brown, 2 to 3 minutes more.

Meanwhile, cook the ravioli or pasta according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.

November 1: Crispy Bean Burritos

I was craving one of these and decided to try and make them. They were fast and easy and delicious.

2 cans re fried beans

10 regular size flour tortillas

grated cheddar cheese

oil to fry in

1. In a large skillet, pour about 2 inches of vegetable oil. Heat up to medium heat.

2. Lay out one tortilla.

3. Spoon re fried beans down middle of it.

4. Sprinkle with cheese

5. Roll up, tightly.

6. Secure with a toothpick.

6. Fry in oil, turning over to fry on both sides.

7. Serve with: sour cream, salsa, guacamole, hot sauce.