This time of year always seems to be my busiest. So, delicious recipes with simple ingredients always capture my attention. This week's installment features hearty family recipes that have only four ingredients or less.

You'll love the rich simplicity of Tortellini Primavera, made freshly by the addition of some sugar snap stir fry mix that is readily available in your grocer's freezer. Crockpot Ribs are simple and delicious. Serve with a big side salad and you have an awesome meal. And, Beer Can Chicken cooks up the most tender bird you'll ever see.

Next week, I'll share some of my granny's recipes as we celebrate Mother's Day, then in the following two weeks, I'll feature a few more of my minimal ingredient favorites. Tortellini Primavera

1 (20-oz.) pkg. refrigerated or

frozen three cheese tortellini 1 (16-oz.) pkg. frozen Stir Fry veggies

with snap peas 1 (16-oz.) jar Alfredo sauce (I like

Prego)

Cook pasta according to package directions, adding vegetables two minutes before pasta will be done. Cook until tender. Drain well. Pour Alfredo sauce into pasta pot and warm until heated through. Add pasta and vegetables and toss to coat.
          Crockpot               Ribs
2 large onions
4 lbs. country style pork ribs
1 C. barbecue sauce

Thinly slice onions. Place onions, then ribs in a 5-quart crockpot. Season with salt and pepper. Pour sauce over meat and cook on low for 6 to 8 hours or until ribs are fork tender.
      Beer       Can     Chicken
1 (12-oz. can) beer
3 T. poultry seasoning
1 4-lb. chicken
1 T. oil

Shape a 24-inch long piece of heavy duty foil into a crumpled log, shaped into a 7-inch diameter ring. Heat outdoor grill to medium. Open beer can and pour out about a fourth of a cup and poke two holes in can with a key-type opener. Rub 1 T seasoning into chicken cavity. Brush chicken with oil and rub in remaining seasoning on outside of bird. Hold chicken upright and lower chicken cavity onto beer can. Pull legs forward to form a tripod so bird stands up straight. Tuck wings behind back. Place foil ring on grill away from direct heat. Stand chicken in ring. Cover grill and cook for about one hour and 15 minutes or until a meat thermometer inserted into thickest part of thigh registers 165 degrees. Remove chicken in upright position to cutting board. Let stand 10 minutes, then carefully remove chicken from can, making sure you don't spill beer. Carve and serve.