Spinach and Ravioli Lasagne

Would you believe this is a 30-minute meal?

The Pillsbury kitchens have developed this awesome recipe that is so quick and easy, even beginner cooks will appear to be experienced in the kitchen and impress their dinner guests.  Add a salad and a crusty loaf of bread and you are good to go!

One of my favorite convenience foods is frozen ravioli.  We always keep it in the freezer for meals or snacks. Of all my favorite snacks and/or quick meals, frozen ravioli pan fried with butter and garlic is one of my favorites.  Simple and easy.  You must try them if you haven't yet.

Everyone seems to love italian pasta meals . . . try this one today.  It is a versatile recipe, so add your own spin . . . like adding italian sauce, which is what I am going to try out.  Happy cooking!

Ingredients

1 bag (6 oz) fresh baby spinach leaves, chopped

1/3 cup refrigerated basil pesto 

1 jar (15 oz) Alfredo pasta sauce

1/4 cup vegetable or chicken broth

1 package (25 oz) frozen cheese-filled ravioli (do not thaw)

1 cup shredded Italian cheese blend (4 oz)

Chopped fresh basil leaves, if desired

Paprika, if desired



Directions

Preheat oven to 375°F. 

Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

Toss spinach and pesto in a medium bowl. 

Mix Alfredo sauce and broth in another bowl. 

Add one-third of sauce mixture (about 1/2 cup) into baking dish and top with half of spinach mixture. 

Add half of ravioli in single layer over spinach mixture. 

Repeat layers. 

Top with remaining sauce mixture.

Bake uncovered for 30 minutes. 

Sprinkle with cheese. 

Bake 5 minutes longer or until bubbly. 

Garnish with basil and paprika.

http://www.pillsbury.com

Bean with Bacon Soup

Most people bring out their soup recipes when it gets cold, but for me, I love bean soup any time of the year.  Great Northern White Beans are my favorite.

I've made the same tried and true simple recipe as long as I can remember. Start with dry Great Northern White Beans and prepare them as described in this recipe, add fresh water just past the beans and add diced ham.  If you have one, a ham bone works best, especially if you have left meat on the bone for the soup.  Cook several hours until beans are tender.  Taste . . . you will know when they are ready.  

Don't forget to make some fresh cornbread.

Here is the Pioneer Woman's recipe for soup using Great Northern White Beans. 



Ingredients

1 pound Great Northern White Beans
4 cups Low Sodium Chicken Stock
1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
Salt And Pepper, to taste
4 cloves Garlic, Minced
2 Tablespoons Tomato Paste
2 whole Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped (optional)


Instructions

Give the beans a rinse. Put them in a large pot and cover with water by two inches. Let them soak overnight.

Drain the beans. Add chicken stock and 4 cups of water, bring to a boil and reduce to a simmer.

Cook the bacon in a large skillet over medium heat until just barely crisp while the beans are cooking.  Drain on a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.

Drain the bacon grease from the pan; add onions, carrots, and celery. Season with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add garlic and tomato paste and cook for another minute or two. 

Add vegetable mixture to the beans. Add the bay leaf and stir. 

Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.

When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

Source:  The Pioneer Woman

Monte Cristo Strata

This cheesy and indulgent strata is inspired by the flavors of a Monte Cristo sandwich: ham, tangy mustard and Gruyere cheese.

The photo and recipe source is Betty Crocker.




Ingredients:

• 1 loaf (20 oz) country white bread, crusts removed and thinly sliced
• 1/4 cup spicy brown mustard
• 14 oz sliced Black Forest ham
• 3 1/2 cups shredded Gruyère cheese (14 oz)
• 3 tablespoons chopped fresh sage leaves
• 4 eggs
• 3 cups milk
• 2 teaspoons ground pepper

Directions: 

Heat oven to 375°F. 

Generously grease bottom and sides of 13x9-inch (3-quart) baking dish.

Layer bread slices in bottom of baking dish. 

Brush with 2 tablespoons of the mustard. 

Top with half of the ham slices.

Sprinkle 1 cup of shredded cheese and 1 tablespoon of sage. 

Repeat layers, reserving last 1 1/2 cups shredded cheese.

Beat eggs in a large bowl, add milk and ground pepper; beat to combine. 

Carefully pour egg mixture over layers in baking dish, making sure bread absorbs most of the liquid. 

Sprinkle with remaining cheese and 1 tablespoon fresh sage.

Cover dish with sheet of greased foil. 

Let stand 30 minutes before baking.

Bake about 35 minutes or until dish is baked through and bubbly. 

Remove foil, and bake 10 minutes longer or until cheese on top is lightly golden.

Let stand 10 minutes before serving.



Source: Betty Crocker

Sausage Hash Brown Breakfast Casserole

This is one of those casseroles you can make ahead of time, chill in the refrigerator and bake when you are ready to serve it.  Great for those times you have overnight visitors or holidays like Christmas morning when you would rather spend time with your guests rather than spend a lot of time in the kitchen.

You can be versatile with the recipe . . . I love breakfast sausage, but I also love little smokies that I would love to experiment with, add onions, peppers or mushrooms . . . the choice is yours.  I would not experiment with the hash browns though.

The photo and recipe comes from Plain Chicken, one of my favorite food blogs.  The link to the website follows the recipe.  Steph's blog is like a lifestyle magazine with lots of delicious and practical recipes, all things family-related and interesting travel articles.

Sausage Hash Brown Breakfast Casserole

serves 10

• 2 lb mild or hot breakfast sausage
• 1 (30-32oz) bag frozen shredded hash browns
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 cups shredded cheddar cheese
• 8 eggs
• 2 cups milk

Preheat oven to 350 degrees.

Cook sausage until no longer pink in a large skillet. Drain fat and set sausage aside.

Cook hash browns in skillet until lightly brown. 

Place hash browns in bottom of lightly greased 9x13-inch pan.  

Add sausage and cheese.

Whisk eggs, salt, pepper, garlic powder, onion powder and milk . . . pour mixture in the pan.

Note:  Cover and refrigerate at this point if baking later.

Bake for 35-40 minutes.




Source