2 tablespoons olive oil

1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces

salt and black pepper

4 carrots, cut into 3-inch sticks

1 onion, sliced

1 tablespoon all-purpose flour

1/2 cup dry white wine

2 cups low-sodium chicken broth

1 14.5-ounce can diced tomatoes, drained

4 ounces green beans, cut into small pieces (about 1 cup)

1 cup fresh flat-leaf parsley, chopped

Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.

Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.

Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.

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1 pound ravioli (fresh or frozen)

6 slices bacon

2 tablespoons olive oil

2 cloves garlic, sliced

2 bunches fresh spinach, thick stems removed (about 8 cups)

salt and black pepper

1 tablespoon fresh lemon juice

Cook the ravioli according to the package directions. Drain and divide among bowls.

Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.

Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.

Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.

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1 pound small new potatoes (about 10)

salt and black pepper

1 10-ounce package frozen peas

2 scallions, sliced

2 tablespoons unsalted butter

8 small chicken cutlets (about 1 1/4 pounds)

2 tablespoons flour

2 tablespoons olive oil

Place the potatoes in a saucepan with enough water to cover. Add 1 teaspoon salt. Simmer until tender, 15 to 18 minutes, adding the peas in the last 2 minutes; drain. Gently mash with the scallions, butter, and 1/2 teaspoon each salt and pepper.

Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat with the flour, shaking off the excess.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook half the chicken until golden brown and cooked through, 2 to 3 minutes per side; transfer to plates. Repeat with the remaining oil and chicken. Serve with the potatoes.

To get all the recipes for Five Easy Dinners, please go to:

http://www.mama-knows.com/recipes/five-easy-dinners.html