Cheese Ravioli & Fresh Salad

This is the perfect "I can't stand another drive thru but you have soccer tonight" meal....however last night it was more of a "work sucked, the laundry is all piled up, and you're all looking at me like "what's for dinner?" kind of meal. Either way...I felt better after dinner (which was done in about 15 minutes).

The Fastest Cheese Ravioli - Fresh Salad

- and Garlic Bread

What you'll need:

Cheese Ravioli (1 or 2 pkgs - deli section of store)

Spaghetti Sauce (1 can or jar)

Lettuce - Tomatoes - Onions - Cucumbers

Garlic Bread

The garlic bread will probably only take 4-6 minutes to bake but since this meal is done quickly you're going to want to start by pre-heating the oven to the temperature on the package. I did have frozen premade garlic bread tonight (you can find great coupons for this) but hamburger/hot dog buns, or bread can be buttered and sprinkled with garlic powder, onion powder, and pepper for a quick buttery side too.

Fill a large pot with water and heat on high until it boils. While you wait you can wash your lettuce and other veggies. I occasionally buy the bagged salad but if I have the time I like to wash lettuce and dry it in the salad spinner (that I'm so glad I invested in) and then put it in a gallon bag for later. (tip * put a paper towel folded in half in with the lettuce to keep the moisture from causing it to spoil.) Then, for a meal like this I can just pull out the bag of fresh clean lettuce and get to the rest of the meal.

When the water comes to a boil add the ravioli and reduce heat to med or med-high (don't forget to set a timer for the suggested time on the package). Put your lettuce in a bowl and chop the tomatoes, cucumbers, and onions. Top the salad with the other veggies. These are just what I happened to have around at the time but I also love using peppers, onions, parm cheese, fresh mushrooms, or carrots. When your pasta timer is about 5 minutes from done get the garlic bread in the oven.

When the timer goes off strain the ravioli and put it back in the pot. And don't forget the garlic bread should be about done too. Pour the spaghetti sauce into the pot of ravioli (don't worry, the ravioli will heat the sauce). You can switch this meal up by using a different flavor of ravioli (meat, spinach, etc) or using alfredo sauce.

Serve with the salad and garlic bread.....and see....you still have time to fold the laundry :)

Stuffed Shells - with Sausage!

This is what you make when your Mother-in law is coming for dinner! Most people assume that it's hard to do, or expensive...but it's neither.

Stuffed Shells - with Sausage!

What you'll need:

Large pasta shells - 1 box

Spaghetti sauce - 2 jars or cans

Ricotta cheese - about 12 oz.

Shredded mozzarella cheese - about 16 oz.

Cream cheese - 8 oz.

Ground sausage - about 1 lb.

Onion - 1/2 cup chopped

Garlic - fresh, 2 cloves

1 Egg

Lemon juice - 2 tbsp.

Rosemary - fresh, 1 tbsp.

Preheat the oven to 400.

Boil water to cook the shells. Cook the sausage in a skillet and when it is almost done cooking add the onions and garlic. I used "sage" sausage that I found in a roll near the breakfast sausage but I imagine that most ground sausages would be good (maybe Italian). While the sausage is cooking get the shells into the boiling water and don't forget to set a timer. I always cook my pasta with a timer set so I don't forget about it or overcook it. It's really just one less thing to worry about and these shells will not work well if they're overcooked.

In a big mixing bowl you will want to combine the ricotta cheese, HALF of the shredded cheese, cream cheese, chopped rosemary, and the lemon juice. Cream it together very well. This is usually easiest with an electric hand mixer or the back of a large slotted spoon. Season to taste with salt, pepper, and any other seasoning that you think might work well. Once you're satisfied cream the egg into the blend.

Strain the shells when the timer goes off and leave them in the strainer. You may want to stir them with a tiny bit of olive of vegetable oil to keep them from sticking together. Add the cooked sausage mix to the bowl of cheeses and mix well.

Spread a layer of spaghetti sauce in the bottom of your baking pans. Keep in mind that you can make this recipe larger or smaller very easily as the proportions of ingredients are more of a preference and don't have to be exact. Make just one small man for you and your hubby, or make 2 large pans for the whole family...and your in-laws.

Begin stuffing the shells as pictured and put them open side up in the baking pan. When the pan is full you'll need to top it with more sauce and shredded cheese. Bake about 30-40 minutes until the top is nicely browned.

Now go serve dinner and impress someone!

Oh So Yummy Tortellini

This meal was one of the more expensive meals that I've made, but still within reasonable budget. Just looking at the pictures is making my stomach growl...so worth it!

Oh So Yummy Tortellini

What you'll need:

1 Rotisserie chicken

Tortellini - pre-made, in deli section or frozen

Sour cream (8 oz)

Butter (1 stick)

Olive oil (1/8 cup)

Cherry tomatoes

Garlic, fresh

Onions

Rosemary (fresh is so much better)

Shredded motzerella - 1 cup

Parmesean cheese - 1/4 cup

I got this idea from my friend Lisa and made a few changes. (Speaking of Lisa, I'll have to show you how to make her pasta salad one day!) Garlic bread would have been a nice side....but I've been slacking on buying bread lately. I should use cutting carbs as an excuse but it's more like forgetfulness.

I usually buy 2 or 3 rotisserie chickens when they go on sale (about $3.99 is good) and I shred all the chicken off of it into bite size pieces. I bag each chicken in a freezer bag individually and flatten out, then freeze. Flattening out the chicken allows it to thaw faster and fit better in the freezer.

In a large pot you'll need to boil some water to cook the tortellini.

Chop onions, rosemary, and garlic into fairly small pieces and begin to saute with a little of the butter and olive oil. Sprinkle lightly with salt + pepper. The water should be boiling enough to start the pasta cooking (rad package for time and set a timer). Chop the cherry tomatoes in half and then cut each half in half again. Add the shredded chicken to the skillet. Don't add the tomatoes to the onion/chicken mixture until it's almost done cooking. Tomatoes will get soft really quickly and start to mush.

When the tortellini is done cooking strain it and put it back in the pot. Pour everything from the skillet into the pot with the pasta. Add the sour cream, both types of cheese, and the remaining butter and olive oil. Season with salt and pepper to taste.

This was excellent!! I don't even want to know how many calories are in it but YUM!