TWO QUICK and easy recipes, courtesy of my amigo Charlotte. SOOO Good!

Shrimp Athena
3 Tbsn olive oil
1 lb shrimp
5 cloves minced garlic
1/2 cup white wine
2 tomatoes, chopped (or 4 small)
1 t. dried oregano
1 6oz crumbled feta  and a handful of capers

1. Heat olive oil. Cook shrimp, garlic, and white wine for 5 minutes or until pink. Remove shrimp from pan and set aside.

2. Cook tomatoes in sauce with oregano and basil. Cook until tender. (about 10 minutes) Throw in some capers.

3. Stir in shrimp and feta.

Serve over rice.   Y U M!

Tex Mex Ravioli Casserole
1 16oz jar of mild salsa
1 10oz can tomato puree
1 28oz bag frozen cheese ravioli, unthawed
2 19 oz cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 bunch green onions, thinly chopped
2 cups shredded sharp Cheddar cheese
1 cup shredded Mont. Jack

1. Combine first 3 ingred. Pour 1/2 cup sauce mixture on the bottome of a lightly greased 2 quart baking dish. Top evenly with frozen ravioli. Layer with black beans, cilantro, green onions, and remaining sauce; top evenly with Cheddar and Mont Jack.

2. Bake, covered with aluminum foil, at 350 for 45 minutes or til bubbly. Remove foil, and bake 5 more minutes. Let stand 5 minutes.