Baked Cheesy Ravioli

Ooey goey cheesy goodness.

I had this dish while visiting my dear friend, Lily, in Chicago and I have been making this dish many years after. Thank you for the inspiration!!

This dish is easy to make, and definitely delicious! I buy fresh ravioli at Costco. They sell it as a two pack, so I boil off one pack, and throw the other one in the freezer for later (when I am pulling my hair out, its 5pm and I don't know what to make for dinner!) LIFE. SAVER. 

Ingredients:

1 pckg. ravioli (fresh or frozen)

1/2 small onion, diced

8 oz. portabella mushrooms, sliced

4 oz. cherry tomatoes, halved

2 handfuls spinach, thinly sliced

2 cups heavy cream

1 clove garlic

3 Tbsp pesto (or to taste)

Mozzarella & Parmesan cheese 

Directions:

1. Put pot to boil for ravioli (follow pckg cooking instructions) and preheat oven to 375F

2. Saute onions and mushrooms in olive oil. Add cherry tomatoes, heavy cream, garlic & pesto; let boil for a few minutes. (I do not have spinach in the photos below, but it does add a nice flavor. Add it at the very end when sauce has boiled over and spinach has wilted.)

3. Pour sauce over boiled (and drained) ravioli; gently mix for even distribution. 

4. Cover with foil and bake for 20 minutes. Then remove foil, load on the cheese and bake an addition 5 minutes uncovered.

**short-cut tip: I always keep pesto and sauteed mushrooms in the freezer and am so so thankful that I do when I need to put together last minute meals! I went into detail on how I do this in my Pesto Rose Mushroom Chicken Pasta If I remember to defrost the mushrooms great, if not then I throw them in the microwave, press the 'defrost' button and I am good to go. The pesto I just chip off a big chunk add it to the sauce it will melt right in!

most of the ingredients

sauteing the veggies, really anything goes!

always love a busy stove top, boiling off the ravioli as well.

the more cream, the better

added the cream sauce to the ravioli

CHEESE....no other caption needed

after taking it out of the oven.

all done. ready to dig in.

Slow Cooker Turkey Breast

I dusted my slow cooker off. Will try to be using it more often. It is so easy: just put all the ingredients in, turn on, walk away for 6-8hrs and then dinner is ready! I bought a cookbook recently from Costco on healthy slow cooker recipes, so expect more recipes to come. Around Thanksgiving, I took on the task of trying to roast a whole turkey. Marinated for 3 days, read every blog and tip from different cooking websites. And needless to say, my turkey was delicious and moist. But my husband and I only like the white meat, glad other family members where over to eat the rest! So I figured, instead of going through the hassle of that, I bought a small bone-in, skin-on turkey breast...a little guy just 1.5Ibs. and looked up recipes to roast it in the slow cooker.



I marinated it overnight in (sorry no measurements just drizzle and sprinkle, it depends on the size of your turkey breast). The turkey breast is not supposed to be fully submerged in the marinade, just coated:
-Italian dressing
-soy sauce
-mayo (reduced-fat kind or they started making an olive oil kind)
-Italian herb seasoning mix (oregano, parsley, rosemary, basil, mint, sage, thyme, sea salt)
     **I have this in a mix, you can use a combination of what you have in your spice pantry
-seasoning salt
-coarse ground black pepper
-3-5 cloves garlic, minced (I used 3 for my little piece of turkey)

~Mix all the together in the bowl you will be using to marinate your turkey in. Rub the spices into the flesh all around. I left the skin on, so that when it roasts it will be moist. Some recipes call to stuff a stick of butter under the skin....um I would like my arteries to stay unclogged, thanks! Anyways, let that marinated for about 24hrs or overnight. The longer the better.

-It will take about 6-8hrs for this thing to cook, so calculate when you want dinner done.
-Take about 3-6 slices of bacon. Gasp...bacon!? Yes its okay. Just pat the death out of it after you finish frying it on the pan, it will be okay. I freeze my bacon, this way it is easier to handle. That way it is not so slimy and hard to manage. I take a sharp serrated knife and cut off all the excess yucky white lard off it. Then slice it thinly, throw it on the frying pan, allow all the fat to melt off it. Put it on a paper towel and another one on top and soak all the excess saturated fat off. All better now :)

Ingredients you will need for the slow cooker:
3-6 slices of bacon, cooked & crumbled
1-2 cups of chicken broth
1/4 - 1/2 cup of dry white wine
1 onion, thinly sliced
2-3 bay leaves
some more Italian seasoning mix
ground pepper & sea salt, a few sprinkles

While the bacon is frying, prepare the other ingredients and put them into the slow cooker. Then add the crumbled bacon. Don't forget to put the turkey breast in, BREAST down. Turn the slow cooker on HIGH for the first hour and then decrease the heat to LOW for 5-7 hours or until turkey is tender and meat thermometer registers 170 degrees.



Just finished cooking (not the best picture quality)



All done, ready to EAT!

The turkey was so moist it was falling apart, I tried to illustrate that by separating the strands of turkey, on the right side. Made some mashed potatoes & portabello mushroom gravy...this is the 2nd time I have ever made mashed potatoes since we have been married. Not too much of a potato person, but it was delicious!

But the best part.....LEFTOVERS for dinner the next day: 

CHEESY ENCHILADAS!! The recipe I always use is from a Cooking Light is quick & easy. They call for rotisserie chicken, but my turkey was so moist that I was able to pull it apart the same way I would the chicken! I make a side of white rice spiked with lime and chopped cilantro.....Chipotle I've got you beat!! Here is the link to the recipe:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001087093

Double Duty Dinner Success

Shift work can be tough, especially a 12 hr one! So in getting ready for a round of shifts as a nurse, I always like to make sure that there are enough lunches & dinners to go around for a few days. I decided to make two dinners side by side because the ingredients were similar and it would cut down on the prep time. I was also going to try out Kraft Catalina Dressing. I often times do not like Kraft Recipes because of the processed foods they use, and or that they like to promote their own products, which don't always have the highest nutritional value. But I had a craving for pad thai and wanted a quick recipe, so I was optimistic and bought the dressing, and my beef stir fry recipe called for it as well. So why not?

So the two recipes I made in about an hour:

Creamy Peanut Pad Thai 

http://stg.kraftrecipes.com/recipes/creamy-peanut-pad-thai-129882.aspx

Asparagus & Beef Stir-Fry

http://www.kraftrecipes.com/recipes/asparagus-beef-stir-fry-123780.aspx

I did not take any of my own pictures, because I actually did not think about doing a blog post about it; until after I was done and saw how efficient the process was. Thank you Kraft for the nice pictures! So I am just going to go over the steps I did simultaneously to get both meals done at the same time.

My variations on the Pad Thai: I used chicken breast,  added mushrooms & bell peppers from the stir-fry.
                                                                       (I like lots of veggies in my dishes!)

   on the Asparagus & Beef Stir-Fry: I boiled the asparagus for 5 minutes, so that I could have the mushroom & bell peppers separate, since I was not adding the asparagus to the Pad Thai. I also used top sirloin steak, not sure if that makes a difference.

1. I washed & cut all the veggies, putting everything into separate bowls.
2. I thinly sliced the chicken, and then prepped the steak the same.
3. Put a pot of water to boil for the rice. Put a pot of water to boil for the asparagus.
4. Started to heat up the wok (frying pan) for the veggies -->started with mushrooms first because they take longer then added the bell peppers.
5. Mixed the dressing/sauces for the 2 different recipes and set them aside.
6. Your asparagus should be done. Use that pot to boil your rice noodles in.
7. Heat a frying pan on medium heat, add some olive oil and the steak. Then add the sauce called for in the stir-fry recipe. When meat is done (~5min) add the desired amount of mushrooms, bell pepper and all of the asparagus, set aside. Your rice should be done. Meal #1 complete.
8. Put another frying pan on medium heat to cook the chicken. Add some olive oil, garlic, ground black pepper & salt for some seasoning. Cook until not longer pink.
9. Wipe the pan and fry the eggs. Return the chicken, bell peppers & mushrooms to the frying pan with the eggs, add the sauce called for in the Pad Thai recipe. Add the cooked rice noddle: toss to coat, be gentle. Meal #2 complete.
10. Top the Pad Thai with bean sprouts  & green onion, and the Stir-Fry with green onions.

There you go...in 10 STEPS!!
Phew...now who is going to clean the kitchen??

Ultimate Go-To Last Min. Meal

 Pesto Rosé Mushroom Chicken Pasta

This is so simple that I did not know if I should post of not, but maybe you are looking for that meal that you can put together in 20 min. or less, if you have all the ingredients ready to go. So here is what I have on hand when I know I am going to have an action-packed week ahead of me:

-grilled chicken
-sauteed mushroom
-marinara sauce
-reduced-fat Alfredo (Classico brand is a yummy one)
-pesto
-pasta
-2 garlic cloves (optional)

*Usually on Sundays I will grill off some extra chicken breast so I can easily add it to meals later in the week. I have a fantastic iron-cast grill pan that I use during the winter to get that grill taste.

*At Costco there are 2 lbs. cartons of portabella mushrooms, so I usually buy 3. Spend an hour slicing and sauteing them all. Then separating them into freezer bags in small portions. And then when a recipe calls for mushroom, it cuts down a lot of the leg work. And believe me, you would never have guessed they were frozen when eating the dish!

*I am a pesto lover, so I always have fresh pesto in my fridge. But you can also freeze pesto. Then when you are ready to use it, just chip away a chunk and throw it into your sauce and it will quickly defrost. Or pop it into the microwave for a few seconds.

*Bacon is optional, but this is also something I regularly freeze too. My favorite is the Applewood Smoked Bacon from Trader Joes. I separate the bacon into 3-4 slices, wrap in foil and freeze. We don't eat bacon often, I mostly add it to dishes/casseroles for a smoky flavor. A little bacon goes a long way!

So the recipe is really simple, depending on the size of your family:
Mix together the marinara sauce, Alfredo sauce, pesto, mushrooms, & chicken. Heat till bubbling and all ingredients thoroughly heated. Add a clove of minced garlic for some authentic Italian flavor. Boil off some pasta. Then top with sauce and Parmesan cheese!

Ingredients from the freezer

Ingredients from the pantry and fridge

Oh bacon, why must you be so bad for us?
I place the browned bacon on a paper towel so that it absorbs the extra fat.

Mixing it all together:
Alfredo sauce, marinara, pesto, mushroom, bacon & grilled chicken

Bon Appétit...betcha didn't think you could get dinner on the table so fast.
 It pays to have a stocked freezer & pantry!

Chicken Enchladas

I have been making this shredded chicken enchilada ever since we got married and its always been a favorite of ours. I also make a vegetarian version as well: omit the chicken and double the veggies. It reheats well, my husband loves taking it to work with him because the enchilada keeps the rice moist. Before our son was to be born, I looked into freezer cooking. It's where you do a lot of the prep in advance and freeze the meal for later. I figured that with a newborn and a toddler, this might be a very good idea. But after looking a many recipes, I was disappointed because I found that way too much is going in the freezer: a can of beans, sauteed veggies, etc. I don't like mushy vegetables, and figured that to saute some bell peppers  and open up a can a beans takes close to no time. So I decided to take one of our favorite meals and just freeze the chicken. And it worked like a charm. I make the chicken in the crock-pot and also made my own enchilada sauce (you can purchase it canned in the Mexican aisle of your grocery store). 

Enchilada Sauce Recipe:

2 (8oz.) cans tomato sauce

1 cup water, or more if needed

1 can (4.5oz.) chopped green chiles, drained

1/2 package (1.25oz.) taco seasoning mix

1 Tbsp. chili powder

1 Tbsp brown sugar

Add all ingredients and heat in skillet, let simmer for about 10 minutes. Depending on your taste, you can add more taco seasoning or brown sugar. Or add a dash of cayenne pepper for more heat!

~~this makes a lot of Enchilada Sauce...since I knew I was going to make this for the freezer I used half to cook the chicken in, and the rest I froze so that it would be ready for our future enchilada night.

I put 5 lbs of chicken breast in the crock pot with half the enchilada sauce, and simmered on low for 6-7hrs.

Once the chicken cooled, I shredded the chicken (with my hands, found this is the fastest way, or with 2 forks if you prefer to be more civilized). I then separated the chicken evenly into 5 freezer bags. You can use this shredded chicken for other dishes too: tacos, burritos, tostadas, quesadillas, etc.

(If you want a fresh meal, just do 1-2 lbs of chicken breast, and once you have your chicken breast shredded, stuff your tortillas, and pop it all in the oven.)

The frozen ingredients

The fresh ingredients

saute, saute, saute

Adding the thawed chicken, beans, and enchilada sauce

Topping it all with cilantro, my favorite herb

Don't forget to save some enchilada sauce for the bottom of your pan
 and to pour on top at the end.

Stuffing the tortillas

Put the rolled tortillas seam down (so that they don't unwrap)

That's all I make for our family. Enough for dinner
and some leftovers for lunches.

Pour the remaining enchilada sauce on top.

Cover with cheese, the more the better ;)

Bake for 20 minutes

Enchilada Recipe:
1-2 lbs. shredded chicken
1 bell pepper, sliced
1/2 medium red onion, sliced
1 can of beans (black or pinto)
1 zucchini, halved and sliced -optional
1 cup of corn, frozen or canned -optional
1 pack of wheat tortillas, soft taco size
handful of cilantro, plus 2 Tbsp for cilantro lime rice
2 cups of enchilada sauce from above or a 1 10oz. canned enchilada sauce

1. Saute bell pepper, zucchini and onions in olive oil for a few minutes. Add beans, (corn), shredded chicken, and enchilada sauce. DON'T forget to reserve some enchilada sauce for the bottom of your pan, and some to pour on top at the very end. Top with cilantro. Cook all the ingredients together for a few minutes for the flavors to infuse.
2. Stuff the tortillas with about 1/4 cup of the filling. Roll them up and put seam down in prepared pan. Top with remaining enchilada sauce and cheese.
3. Bake in preheated oven at 350F for 15-20 minutes or until cheese is melted.

While the enchiladas are in the oven I make some Lime Cilantro Rice (Chipotle's copycat recipe):
1 cup white rice
1 Tbsp. butter
1 lime, juiced
3 Tbsp. cilantro, chopped
salt to taste

1. Bring 2 cups of water and salt to a boil, add rice. Simmer for about 10-15 minutes or until all the water has been absorbed.
2. Fluff up rice and add cilantro and lime juice. Add more to taste if necessary.

End Result: YUM!

This seems like a lengthy post, but it all comes together quickly! Hope you give it a try and ENJOY!!

Quick Chicken Cacciatore

Chicken Cacciatore....what does that mean? Well I am glad you asked.
Cacciatore means "hunter" in Italian, so it's a meal prepared "hunter-style", sound fun, eh? It is chicken cooked in a spicy tomato sauce with mushrooms, onions, herbs, and bell pepper. I personally like this dish because it's quick and easy and I can have dinner done in 30min since I used one skillet to get the whole job done.

Need I say more? This recipe is a keeper!

Ingredients:
1 medium bell pepper, cut into strips
1 medium onion, sliced
8 oz. fresh mushrooms, sliced
1 Tbsp. olive oil
3-4 boneless, skinless chicken breast halves
1 can (15oz.) tomato sauce
1 can (4 oz.) chopped green chilies  <---this makes the dish, don't omit
2-3 cloves garlic, minced
1/4 - 1/2 tsp dried basil
1/4 - 1/2 tsp dried oregano
Dash cayenne pepper
cooked spaghetti or rice

Directions:
1.  In a large skillet, saute green pepper, onion, and mushrooms in olive oil for 4-5 minutes or until crisp-tender. Place the chicken breasts over the vegetables.

2.  In a small bowl, combine tomato sauce, chilies, and seasonings. (I would also add a little salt to the sauce, the first time I made this I felt it was under salted, do it to taste!) Pour over the chicken; cover and simmer for 20 minutes or until a thermometer inserted into the chicken breasts reads 170 degrees. Don't overcook because chicken will turn out dry. Before serving, cut chicken breasts into slices if desired. Served was pasta and sprinkle with parmesean cheese.
                                   (And get your hunter game-face on!) lol, whatever that means!?

Recipe derived from: Taste of Home: Best Loved Recipes

I ALWAYS marinate my chicken breast, even when the recipe does not call for it. I feel as though it gives it a boost of flavor. Nothing fancy: Italian dressing and some spices. I usually have some frozen chicken breast that I will put in the fridge the night before, or if I forgot I will put it into a bath of cold water for a couple of hours the day of to defrost. I marinate the chicken in the morning, so that it is ready for dinner time. In love with the Weber line of spices!! See next picture....

Trying out all the different ones and like them all: Roasted Garlic & Herb, Kickin' Chicken, and Chicago Steak. Costco carries these in the XL giant size. I will know for next time. 

The Ingredients.....forgot to include the mushrooms

I also love this line of freeze-dried herbs, by Litehouse. I enjoy adding herbs, but find that when I buy them fresh I will use up half and the other half rots in my fridge. Plus you need to wash and chop them every time, which can be time consuming when you are in a crunch. I find this is the closest thing to fresh there is! Dried doesn't taste the same as the original, these are much better. As you can tell, once I have found something I like, I tend to buy out the whole collection.

Sauteing the mushrooms, bell peppers & onions

Stir, stir, stir....getting the hunter style tomato sauce together 

 Veggies soft but tender, time to add the chicken.

 Doesn't it look so nice and vibrant? And we are only half way through!

 Adding the tomato sauce, close the lid, and walk away for 20min. 

But don't forget to boil off your pasta!

I love a neat and tidy, but BUSY stovetop! :) :) 

I knew my Starbuck's thermometer would come in handy, other than in the morning.. Checking for doneness. You can always just cut into the chicken and check for any pinkness. 

Remember don't overcook!

I spinach salad to go along?? I think so. 

ENJOY

Chicken Manicotti

First time making manicotti ever and I must say it was a success. My husband does not like the texture of ricotta cheese, so I collaborated my own recipe and it was still creamy.

1/2

jar  (14 oz.) spaghetti sauce (1-1/2 cups)

1

can  (14-1/2 oz.) diced tomatoes, undrained

1/2

cup  water

2

cups  chopped cooked chicken
8 oz. sliced mushrooms

1/4

tsp.  dried basil leaves

1 cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

1 box of  manicotti shells, cooked

MIX spaghetti sauce, tomatoes and water until blended.

COMBINE 3/4 cup of the sauce with chicken, mushrooms, basil and 1/2 cup cheese; spoon into manicotti boiled shells. Place covered with foil in preheated oven 400F for 15 minutes. Top with remaining cheese and put back into oven for 5 more minutes uncovered until cheese has melted and is bubbly.

the line up

right before putting them in the oven & drowning them with cheese