Recipe time!

It's been a while since I've posted a recipe, and I have TWO for you today that are quick, easy, and oh-so-tasty. And! They're beautiful meals. Dishes you want to look at for a good long minute before you consume them because they're just that good looking. Ready? Let the mouth watering begin!

First, one from Real Simple that I discovered just a couple of weeks ago. It was probably in an issue from July, but I finally got around to reading my magazines and found this little gem:

Rigatoni With Roasted Sausage and Broccoli
(my changes/comments in green)

Ingredients

• 1/2 pound rigatoni (1⁄2 box)
• 1 bunch broccoli, cut into florets
• 1 small red onion, sliced (Make sure you get a red onion; it makes the meal!)
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 pound Italian sausage links, casings removed and meat broken into 1-inch pieces (I used turkey sausage links and cut them into half circles--healthier and cheaper option and didn't sacrifice any flavor!)
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan (1 ounce)

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water. Drain the pasta and return it to the pot.
2. Meanwhile, on a rimmed baking sheet, toss the broccoli and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle the sausage among the vegetables.
3. Roast, tossing once, until the broccoli is tender and the sausage is cooked through, 18 to 20 minutes.
4. Toss the pasta with the broccoli and sausage mixture, butter, and ½ cup of the reserved cooking water (add more if the pasta seems dry).
5. Sprinkle the pasta with Parmesan before serving.

The other recipe is one I've had for years from Rachel Ray from the "Take Five" section of her magazine. The best part: there are only FIVE ingredients, and it still tastes fabulous. Feast your eyes on this puppy:

Grilled Salmon, Bacon, and Feta Packets

*When I'm short on time, I actually bake these in the oven instead of grilling them and they're just as good!

Ingredients

4 6 ounces 1-inch-thick salmon fillets, skin on and at room temperature

1/2 cup ranch dressing

3 slices bacon, cooked and crumbled

1/4 crumbled feta cheese

2 tomatoes, chopped

Directions

Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper. Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes. Serve topped with the tomatoes. 

*TO BAKE: Follow all directions except instead of putting packets on the grill, put them on a baking pan in the oven at 350 for 15-20 minutes or until fish flakes easily. 

We're talkin' easy, affordable weeknight meals here, people. Let me know what you think if you try them! What's on your menu this week?