Spaghetti sauce of your choice
1 bag of frozen beef ravioli
Shredded mozzarella cheese
Spread spaghetti sauce on the bottom of a 9 X 13 pan enough to cover bottom. Layer ravioli over sauce. Sprinkle approximately 1 cup cheese over ravioli then spread more spaghetti sauce over that. Cover with foil & bake at 350 degrees until hot & bubbly approximately 30 to an hour. Top with more cheese & let sit for 5 minutes until cheese is melted.
The sauce I use is 1 lb. browned hamburger, 1 15 oz. can tomato sauce, 1 15 oz. can diced tomatoes, 1 12 oz can tomato paste, 1 envelope of Italian style spaghetti seasoning & 1 1/2 cups water. Mix all ingredients & cook on low in crock pot for 5 to 6 hours until sauce is bubbly.
Sunday, March 28, 2010
Thursday, March 18, 2010
Breaded Ranch Chicken by Jeri
6 boneless, skinless chicken breasts
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbsp. minced onions
1 lb. cooked and crumbled bacon (or 1 cup pre-cooked bacon pieces)
Mix bread crumbs, onions & bacon together. Dip chicken in ranch and then cover with bread crumb mixture.
Label: Thaw and bake at 375 degrees for 1 hour.
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbsp. minced onions
1 lb. cooked and crumbled bacon (or 1 cup pre-cooked bacon pieces)
Mix bread crumbs, onions & bacon together. Dip chicken in ranch and then cover with bread crumb mixture.
Label: Thaw and bake at 375 degrees for 1 hour.
Pizza Pasta Casserole by Jeri
2 lbs. ground beef
1 large onion, chopped
2 jars (28 oz. each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz. sliced pepperoni
Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef & onion together until beef is no longer pink; drain fat. Stir in spaghetti sauce & pasts, once noodles are cooked & drained. Spray (2) 9" X 13" baking casseroles with non-stick cooking spray & divide mixture into both dishes evenly. Spring each with cheese & top with pepperoni. Cool if needed, then cover & freeze.
To cook: Thaw casserole in fridge overnight. Bake at 350 degrees for 35-40 minutes or until heated through.
1 large onion, chopped
2 jars (28 oz. each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz. sliced pepperoni
Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef & onion together until beef is no longer pink; drain fat. Stir in spaghetti sauce & pasts, once noodles are cooked & drained. Spray (2) 9" X 13" baking casseroles with non-stick cooking spray & divide mixture into both dishes evenly. Spring each with cheese & top with pepperoni. Cool if needed, then cover & freeze.
To cook: Thaw casserole in fridge overnight. Bake at 350 degrees for 35-40 minutes or until heated through.
Dinner Tonight
Taco Meat/Macaroni Casserole
1 lb. hamburger, browned & drained
1 pkg. taco seasoning (I used Old El Paso)
Prepare taco meat according to directions on seasoning package.
1 cup elbow macaroni prepared according to package directions
8 oz. Velveeta
3/4 cup milk
Will need to make 2 batches of the macaroni & cheese. Add 4 T. sour cream to one batch. Spread the batch with sour cream on the bottom of a 9 X 13 pan. Then spread the taco meat on top of the macaroni & cheese. Next layer is the other batch of macaroni & cheese. Top that with shredded cheddar cheese.
Bake at 400 degrees for 20 to 25 minutes until heated through & cheese is melted.
1 lb. hamburger, browned & drained
1 pkg. taco seasoning (I used Old El Paso)
Prepare taco meat according to directions on seasoning package.
1 cup elbow macaroni prepared according to package directions
8 oz. Velveeta
3/4 cup milk
Will need to make 2 batches of the macaroni & cheese. Add 4 T. sour cream to one batch. Spread the batch with sour cream on the bottom of a 9 X 13 pan. Then spread the taco meat on top of the macaroni & cheese. Next layer is the other batch of macaroni & cheese. Top that with shredded cheddar cheese.
Bake at 400 degrees for 20 to 25 minutes until heated through & cheese is melted.
Last Night Meeting
The girls and I met last night to do our exchange. Still the 3 of us but we decided to make 2 casseroles each this time. Met at On The Border which is my favorite - who doesn't love their chips & salsa & of course I had to have my favorite margarita - Borderita Grande On The Rocks With Salt. Yummy! I have posted Jill T.'s recipes & will post Jeri's later. Had Jill's right in front of me but Jeri's are on the pans in my freezer. Can't wait to try them all - Thanks girls!
White Chili by Jill T.
4 cans chicken broth
3 can Great Northern White Beans
1 can green chilies, diced
1 medium onion, chopped
1 tbsp. oregano
1 tsp. cumin
1 tsp. garlic powder
4 chicken breasts (I usually put the chicken breast in while and dice after thoroughly cooked)
Simmer 2 hours. Serve with sour cream, monterrey jack cheese and flour tortillas (torn/cut into bite size pieces).
Crockpot: thaw and cook on low all day.
3 can Great Northern White Beans
1 can green chilies, diced
1 medium onion, chopped
1 tbsp. oregano
1 tsp. cumin
1 tsp. garlic powder
4 chicken breasts (I usually put the chicken breast in while and dice after thoroughly cooked)
Simmer 2 hours. Serve with sour cream, monterrey jack cheese and flour tortillas (torn/cut into bite size pieces).
Crockpot: thaw and cook on low all day.
Taco Soup by Jill T.
1 1/2 lb. ground beef, browned and drained
1 medium onion, chopped
1 can Rotel
1 can chopped tomatoes
1 can corn, drained
1 can kidney beans
1 pkg. taco seasoning
1 pkg. ranch dip, dry
1 can chopped green chilies
1 1/2 cup water
Simmer 2-3 hours. Serve with sour cream and cheese.
Crockpot: thaw and cook on low all day.
1 medium onion, chopped
1 can Rotel
1 can chopped tomatoes
1 can corn, drained
1 can kidney beans
1 pkg. taco seasoning
1 pkg. ranch dip, dry
1 can chopped green chilies
1 1/2 cup water
Simmer 2-3 hours. Serve with sour cream and cheese.
Crockpot: thaw and cook on low all day.
Sunday, March 14, 2010
Cheesy Noodle Casserole
8 oz. (5 cups) egg noodles
1 lb. ground beef, browned
1 (14 oz.) jar prepared spaghetti sauce (I used the small jar of ragu traditional)
1 (10 3/4 oz.) can condensed Cheddar cheese soup
1 (8 oz.) can tomato sauce
1/4 tsp. garlic powder
1/4 tsp. thyme
1/4 tsp. pepper
8 oz (2 C.) shredded cheese - Colby/Monterey jack cheese or Cheddar cheese
Cook noodles to desired doneness as directed on package. Drain; rinse with hot water. Heat oven to 350 degrees. Brown meat in large skillet, drain grease off meat. Stir in remaining ingredients except cheese. Pour into ungreased 13 X 9 baking dish. Cover; bake for 40 minutes. Uncover; sprinkle with cheese. Bake an additional 5 minutes until cheese is melted.
1 lb. ground beef, browned
1 (14 oz.) jar prepared spaghetti sauce (I used the small jar of ragu traditional)
1 (10 3/4 oz.) can condensed Cheddar cheese soup
1 (8 oz.) can tomato sauce
1/4 tsp. garlic powder
1/4 tsp. thyme
1/4 tsp. pepper
8 oz (2 C.) shredded cheese - Colby/Monterey jack cheese or Cheddar cheese
Cook noodles to desired doneness as directed on package. Drain; rinse with hot water. Heat oven to 350 degrees. Brown meat in large skillet, drain grease off meat. Stir in remaining ingredients except cheese. Pour into ungreased 13 X 9 baking dish. Cover; bake for 40 minutes. Uncover; sprinkle with cheese. Bake an additional 5 minutes until cheese is melted.
Tuesday, March 9, 2010
Quick Turkey/Stuffing Roll Ups
1 lb. deli turkey meat (I used a pkg. of Farmland Special Select Hickory Smoked Turkey Breast that is already sliced).
3 C. prepared stuffing (I used Pepperidge Farm Herb Seasoned Stuffing).
1 can cream of chicken soup mixed with 3/4 C water or milk OR 1 jar of gravy.
1 can french fried onions.
Prepare stuffing & place a spoonful on the end of turkey slice. Roll up. Continue this process until all turkey/stuffing is used. Place rolls in baking dish & pour sauce/gravy over top of turkey rolls. Bake at 350 degrees for approximately 20 minutes. Top with french fried onion & bake for 5 more minutes.
3 C. prepared stuffing (I used Pepperidge Farm Herb Seasoned Stuffing).
1 can cream of chicken soup mixed with 3/4 C water or milk OR 1 jar of gravy.
1 can french fried onions.
Prepare stuffing & place a spoonful on the end of turkey slice. Roll up. Continue this process until all turkey/stuffing is used. Place rolls in baking dish & pour sauce/gravy over top of turkey rolls. Bake at 350 degrees for approximately 20 minutes. Top with french fried onion & bake for 5 more minutes.
Subscribe to:
Posts (Atom)