Sheet Pan Lasagna

 This Sheet Pan Lasagna was great from Ma Satterfield at The Hungry Hooker!  It was easy and we loved it.  I thought about trying the no-bake lasagna noodles but I went with traditional.  I highly recommend giving this easy sheet pan meal a try!

Sheet Pan Lasagna - adapted from Ma Satterfield at The Hungry Hooker

1 lb lasagna noodles

25 oz jar marinara sauce

1 lb ground beef

5.2 oz Garlic and Herb Boursin Cheese

2 tsp garlic powder

1 tsp onion powder

2 tsp oregano flakes

salt and pepper to taste

1 cup baby spinach, finely chopped

1/2 cup grated Parmesan

1 cup ricotta cheese

2 Tbsp fresh parsley, chopped (I used dried)

Fresh basil - for serving

1 Tbsp olive oil

Preheat oven to 425 degrees. Cook noodles according to directions until al dente.  Drain and toss with olive oil to keep noodles from sticking. Set aside to cool. 

In a large pot over medium heat, brown the ground beef.  Drain the excess beef. Stir in marinara sauce, garlic powder, onion powder, oregano flakes and salt and pepper. Simmer five minutes, Add Boursin cheese, stir until melted and creamy. Stir in spinach and and cook until wilted and remove from heat. Cut noodles into fourths and add to the sauce. Stir to coat. 

In a small bowl, mix ricotta cheese with parsley, salt and pepper. 

Spread noodle mixture onto a large sheet pan. Top with Parmesan Cheese and dollops of the ricotta cheese mixture. 

Bake 25-30 minutes until hot, golden and slightly crispy. Serve warm and top with fresh basil. 

Printable Version

Easy Tortellini Soup

 I have followed Totally Tikaa on Instagram for years.  She is fashionable and fun, knows all things Round Top in Texas and always has a lot to share.  She made an easy soup recently.  I copied down the ingredients and I have made it twice.  This Easy Tortellini Soup is quick and easy and reheats well.  It did soak up most of the chicken broth so I added more when I reheated it.  My hubby was eating leftovers tonight and he said... "this soup is amazing!" Enjoy!!

Easy Tortellini Soup

2 lbs. ground Italian Sausage

8 oz. cream cheese

14.5 oz can of Rotel

32 oz chicken broth

family size package of cheese tortellini

5 oz pkg of spinach leaves

.

Brown the Italian sausage, drain.  Add in the cream cheese and stir in to melt and incorporate. Add in the can of Rotel.  Add in the chicken broth.  Bring mixture to a boil.  Add in tortellini and follow the directions on the tortellini package - usually 3 minutes.  Add in the spinach, stirring until spinach is wilted and soup is ready to eat. Serve with crusty French bread. 

 I thought I would share a new recipe I found over at Mary's Whole Life.  I have followed Mary on Instagram for quite some time and made many of her recipes. I look forward to trying her Creamy Shrimp and Sausage Pasta soon.  She eats gluten free but always shares possible substitutions. 

This Creamy Boursin Chicken Bake was so easy and so yummy.  It truly took me about five minutes to put it together.  I did throw in a little spinach at the end for more veggies.  We chose to use regular thin spaghetti instead of the spaghetti squash.  My hubby raved on about this new dish.  A friend made it with spaghetti squash and loved it. Another friend made it with penne pasta and also loved it. 

This is right out of the oven before I shredded the chicken and added the pesto, spinach and pasta and mixed it all up. 

Creamy Boursin Chicken Bake (adapted from Mary's Whole Life)

4 thinly sliced boneless chicken breasts

1 pkg Boursin garlic & herb cheese (can sub Kite Hill cream cheese for dairy free)

1 cup cherry or grape tomatoes

2 Tbsp olive oil

1/2 tsp salt or more to taste

1/2 tsp pepper

1 tsp garlic powder

1 tsp Italian seasoning

1/2 cup jarred Pesto

Preheat the oven to 400.  Drizzle a little of the olive oil in the bottom of the pan. Add the Boursin cheese to the center of the pan.  Place the chicken breasts and tomatoes around the Boursin cheese.  Sprinkle with the rest of the olive oil.  Season all with the salt, pepper, garlic powder and Italian seasoning. 

If you are using spaghetti squash, cut the squash in half around the smaller middle, scoop out the seeds and place cut side down on a one baking sheet.  Put the squash the the chicken in the oven at the same time and bake for 40 minutes. If preparing pasta, start boiling your water about 20 minutes in to the chicken cooking. 

After 40 minutes, use two forks and shred the chicken in the same dish and add in the spinach, pesto and pasta.  Mix all together with the Boursin cheese.  Serve warm with shredded parmesan cheese and extra salt/pepper if needed.

Printable Version

Asparagus Pasta

 Happy Summer!  Chris and I grilled out this weekend and I wanted a new summer side dish.  Love all of the recipes from Krista at Stay Fit Mom.  Her Asparagus Pasta was perfect.  I stored the extra in the fridge and we heated it up and enjoyed it for several days. Visit her fun page.  She has great meal-prep recipes, Ninja Creams Recipes, Sourdough recipes, etc. 

Bang Bang Shrimp - Whole 30 and Keto

 Hi friends - I am still cooking - mainly Whole 30 and clean Keto dinners.  I recently made this Bang Bang Shrimp from Ashley at Healthy Little Peach.  I love Ashley's recipes.  I follow her on Instagram - love her southern charm and her sweet family.  

I didn't make any changes to Ashley's recipe.  I did use already cooked shrimp so I just put them in a bit to warm.  It turned out great.  You just don't want to heat them too long or they will get chewy.  I served my husbands over regular pasta.  I served mine over the hearts of palm pasta.  I know they have it at Trader Joe's.  I ordered mine from Amazon.  I think it is an awesome low carb substitute for pasta.  Ashley serves it over cauliflower rice. Palmini is a popular brand that is on Amazon too... and in local stores. 

This is totally yummy!  You need to give it a try!!  My husband thought this recipe was a keeper.  

Creamy Pesto and Shrimp Penne with Peas

I still love my Southern Living magazines.  I follow lots of food bloggers on Instagram but I still love my Southern Living magazines!

I saw this easy recipe recently.  We love pesto, pasta and shrimp.  I have never been a huge fan of peas.  I guess I remembered canned peas as a child and my dad calling them "chinaberries".  I am a grown-up now and I can do peas.  This dish was great!

I didn't follow the directions (of course).  I bought precooked frozen shrimp at Costco and pesto at Costco.  I thawed the shrimp and cut off the tails.  I cooked the frozen peas separately and then combined everything.  Southern Living has you throw raw shrimp and frozen peas in the last few minutes of boiling the pasta.... I went a different route.  Feel free to visit Southern Living for their exact recipe.

Creamy Pesto and Shrimp Penne with Peas (adapted from Southern Living)

12 oz cooked penne pasta
1 lb medium frozen shrimp, thawed
1 cup or more of frozen peas, cooked
7 oz or more of refrigerated basil pesto
1/4 tsp salt
1/4 tsp black pepper
1/2 cup or more of Parmesan cheese, shredded
more Parmesan for topping

Thaw shrimp in refrigerator over night. Cook pasta according to directions.  Pat shrimp dry and cut tails off.  Cook frozen peas according to directions.  Drain pasta and gently toss with shrimp, pesto, peas and parmesan cheese. Top with more shredded parmesan.   Enjoy!

Sausage Minestra Soup

We do a birthday lunch every month at preschool.  Susan is a preschool teacher and a great cook.  She brought this soup to our October birthday lunch.  I knew my hubby would love it.  Susan got this recipe from.... What's For Dinner?

Also, be sure you go to the little bit of extra trouble to make the homemade croutons.  I have been known to skip those extra steps like... toasting a bun with olive oil for a yummy sandwich... or making the homemade croutons,,,, etc.  Chris and I loved the homemade toasty croutons with this soup.

                      ( We aren't food photographers - sorry!  We just want to give you the general idea!)

Sausage Minestra (adapted from What's For Dinner?)

Parmesan Croutons
3 cup baguette, cubed
2 Tbsp olive oil
1/2 cup Parmesan cheese, grated

Heat 2 Tbsp olive oil in a saute pan over medium-high heat.  Toss the baguette cubes in the heated olive oil and toast until crisp.  Take off the heat and toss with Parmesan, set aside.

Soup

1 lb link Italian sausage, take off casing and cut into bite size pieces
2 cups diced onion
1 Tbsp minced garlic
2 tsp dried Italian seasoning
1/2 tsp Kosher salt (or 1/4 tsp table salt)
1/2 tsp red pepper flakes
1/2 cup dry white wine
4 cups chicken broth
2 cups canned diced tomatoes, drained
1/2 cup dry orzo pasta
1 cups fresh spinach, chopped

Cut casing off sausage links and using kitchen shears, cut sausage into bite-size pieces.  Cook in a large pot over medium-high heat until browned,  add onion, garlic and seasonings.  Cook until onion is soft, 3 or 3 minutes.  Deglaze with the wine and reduce until almost evaporated.  Add broth, tomatoes and orzo; bring to a boil and reduce heat, simmering for about 10 minutes or until pasta is cooked. Stir in spinach until wilted.  Serve soup with Parmesan croutons on top.

Printable Version

Smoked Mozzarella Pasta Salad

I have mentioned before... I love pasta salads in the summer.  They are great to make ahead, take to parties... and they don't get "wilty" or yucky!

I love this hearty pasta salad from Southern Living.  The smoked cheese and artichoke hearts make for great flavor.  I could see adding a black olive... but I have to many "olive haters" in my world.  I made this over the July 4th weekend.  I took some to two different gatherings, and we enjoyed some at home!  I doubled the recipe!  I think this is a keeper!

Smoked Mozzarella Pasta Salad (adapted from Southern Living)
*I doubled the recipe

1  6 oz jar of marinated artichoke hearts
1  8 oz pkg rotini pasta, cooked and drained
1  7 oz. jar roasted red peppers, drained and cut into strips or bites
1/2  lb smoked Mozzarella, cut into 1/2 inch bites
1/2  5 oz bag of baby spinach leaves (about 1 1/2 cups)
1/2  4.5 can chopped green chiles, drained (I didn't use these)
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1 garlic clove, minced
Garnish - tomato wedges, spinach leaves or a little shredded Parmesan cheese

Drain artichoke hearts, reserving marinade.  Cut artichoke hearts in bite-sized pieces and place in a large bowl.  Add pasta and next four ingredients, tossing gently.  Stir together the reserved artichoke marinade, mayonnaise and the next four ingredients until blended.  Add to pasta mixture, gently stirring to combine.  Cover and chill until ready to eat.

*I only added about half of the artichoke marinade at first...and then added a little more.  I didn't want the dressing too runny. I saved the extra artichoke marinade for the next day.  Pasta salads tend to soak up some of the dressing and I "refreshed" it with a little more marinade.



Printable Version

Confetti Pasta Salad

YAY - another yummy pasta salad!  I planned on making this before taking my girls to college but I just got too busy.   My talented hubby grilled ribs for yesterday so I made this pasta salad.  I think it is the first thing I have made since taking the girls to college.  Chris and I just don't eat a lot.  I think I have roasted asparagus, made a few salads, microwaved some rice - to go along with grilled meat, etc. Kind of boring cooking these days!

I loved this veggie filled salad.  The dressing and the added dill made for a delightful side dish! 

Confetti Pasta Salad (adapted from Southern Living) 

8 oz uncooked small shell pasta

1 pint grape tomatoes, halved

2 cups coarsely chopped spinach

1 yellow bell pepper, chopped (I did some yellow and orange)

1/4 cup finely chopped red onion

3 Tbsp chopped fresh dill (or less to taste)

4 oz crumbled feta cheese

Lemon Vinaigrette

1/4 cup fresh lemon juice

1 tsp dijon mustard

1 large garlic clove, minced

1/4 tsp salt

1/4 tsp pepper

1/2 cup oil ( I used olive oil)

Mix dressing and set aside.  Cook pasta according to directions, drain and cool.  I usually toss my hot pasta with a little olive oil to keep it from sticking.  Toss cooled pasta with all chopped ingredients. Cover and chill up to 8 hours.  Add feta cheese just before serving.  

Printable Version

Easy Summer Pasta Salad

LOVE this new summer pasta salad!  I found the recipe and Two Peas & Their Pod.  Please visit their fun family blog!

Like I mentioned in an earlier summer post, we have been making a lot of different salads.  They have been great for my family to eat when they are passing through or when we gather to eat together.  This one was really easy and really good.  I typically think a salad is better if the dressing is homemade.  I used Newman's Own Lite Balsamic Dressing for this salad.... and we loved it!

Easy Summer Pasta Salad  (adapted from Two Peas and Their Pod)

16 oz dry pasta ( I used Farfalle/bowtie)
1 small yellow, red and orange bell pepper, seeds removed and diced
1 large cucumber, seeded and diced
1  12 oz. jar of artichoke hearts in water, drained and chopped
1 pint of grape tomatoes, halved or quartered
1 cup balsamic dressing, or more if needed ( I used Newman's Own Lite Balsamic)
1 cup crumbled feta cheese
1/3 cup finely chopped fresh basil
salt and pepper to taste
sprinkling or more of shredded Parmesan cheese

Cook the pasta according to "al dente" directions, Drain.  Toss with a little olive oil to keep from sticking.  In a large bowl, combine the cooled pasta and the chopped vegetables.  Add feta, basil, Parmesan and gently stir to combine.  Salt and pepper to taste.  Chill until ready to serve.

*This was very yummy the next few days.  Add a little more dressing to liven it up if needed
**You can always add grilled chicken or another favorite meat

Printable Version

Mediterranean Pasta Salad

We often enjoy salads for dinner in the summer.  It can get pretty hot in Omaha and my husband isn't overly fond of a huge, hot meal in the summer.  It seems like we are all coming and going so if I have a good salad in the fridge... ready for whoever is passing through, everyone eats better!

I found this Mediterranean Pasta Salad over at A Family Feast.  I notice that today she has a Thai Corn Salad posted that I might have to try!

I thought this Mediterranean Pasta Salad was fabulous.  I loved the dressing - so light and refreshing. I used a 16 oz box of Ditalini pasta so you might choose to double the dressing if you use a 16 oz box of pasta.

I love olives - especially Kalamata olives.  My girls aren't so hip on olives.  So - I just put the olives in individual servings.  But if your family loves olives like I do, toss them in the salad!

Mediterranean Pasta Salad (adapted from A Family Feast)

Dressing:

1/4 cup good quality extra virgin olive oil
2 Tbsp chopped garlic (3-4 medium cloves)
2 Tbsp fresh oregano ( or half the amount if using dried)
1 tsp Kosher salt
1/2 tsp freshly ground pepper
1/2 cup freshly squeezed lemon juice (about one large lemon)

Salad:

12 oz Ditalini pasta (or other favorite pasta)
zest from one lemon
1/2 cup pitted Kalamata olives, sliced in half
1/2 cup grape tomatoes, sliced in half
1 Tbsp fresh mint, chopped (I didn't use)
2 Tbsp fresh basil, chopped
1/2 cup red onion, diced
1 cup green bell pepper, diced ( I did a variety)
8 oz crumbled feta cheese

In a medium saute pan,  heat the oil, garlic, oregano, salt and pepper over low-medium heat.  Cook slowly for about 8 minutes or until the garlic just begins to brown.  Removed from heat and add lemon juice.  Set this mixture aside.

Cook the pasta according to the box directions, al dente.  When the pasta is a little under done, removed to colander and drain but do not rinse.  Place drained hot pasta in a large bowl and add the flavored oil/lemon juice mixture.  Stir and let sit at room temperature for a few minutes.  Add all of the other prepared ingredients except feta, stir.  Refrigerate until chilled.  Stir in feta and serve.


Printable Version

Summer Pesto Pasta Salad

I love pesto sauce.  I have a basil plant at my house every summer.....basil is just one of my favorite herbs.  I also love the store-bought pesto sauce.  We keep a jar of the Costco pesto sauce in our fridge.  We are constantly putting it on thin pizzas, different types of grilled cheese, pasta or just serve it in a bowl with a sliced baguette.

I made this yummy summer salad last night.  I decided this is one of those recipes that you can put just about whatever in it.  Consider avocado, artichoke hearts, sun-dried tomatoes, toasted walnuts, pine nuts or slivered almonds (I used toasted slivered almonds because that is what I had) Craisins, cherry tomatoes, green onions, feta cheese, Parmesan cheese, etc.

I just went with what I had in my house.... Craisins, cherry tomatoes, toasted slivered almonds, feta cheese and Parmesan cheese - we loved it.

I did think the sauce soaked into the pasta as the night when on so you may have to reserve a little to add later or add a little more prepared pesto later.

Summer Pesto Pasta Salad

For the base of the salad....

1 - 16 oz box of pasta, cooked according to directions, drained, cool (I usually toss with a little olive
                                     oil while it is cooling so it doesn't stick together.  I don't rinse the pasta)
Mix together...

         1 cup prepared pesto
         1 small container of plain Greek yogurt

Toss over cooled pasta and add rest of ingredients.  Chill and serve!

Pioneer Woman's Bowtie Chicken Alfredo

I love Ree - The Pioneer Woman.  I have been following her for years - way before she was on the Food Network.  If you aren't familiar with Ree, please find her show on television, go to her website The Pioneer Woman or buy one of her cookbooks.  You will love her.  She is so fun and so "relatable"! I don't think that is a word but you get it.  Anytime I am looking for a recipe, I always look to Ree for the best recipe out there.  I feel like Ree and I would be friends!

Recently, I made her Bowtie Chicken Alfredo.  I went the easy route and made it with some precooked chicken that was in my fridge.  Also, I had a goof while making this recipe.  I went to shake some pepper in and the large opening on my pepper was open so I  "poured" pepper in.  I was so sad.  I scooped out as much as I could but needless to say, we had "Peppered Bowtie Chicken Alfredo".  My husband loved it!  Our youngest daughter thought it was a little too peppery!  It was still yummy!

I am not going to repost the recipe!  Just please visit The Pioneer Woman for this easy, yummy Bowtie Chicken Alfredo.  

Easy Beef Stroganoff

I got this recipe over 20 years ago from my Baylor roomie.  I am not sure if Jennifer still makes this but it was the perfect quick weeknight meal - only a few ingredients. My family approved!

I did roast broccoli like I do my cauliflower and green beans.  It was good.... but not my favorite.  I am not sure if you have roasted kale before but it reminded me a little of roasted kale.  You might love it - give it a try!

Easy Beef Stroganoff

1 lb ground beef
1/2 onion, chopped
1 cup sliced mushrooms (optional)
1 can cream of mushroom soup
1 cup sour cream
1 pkg of dry Lipton Onion Soup Mix
egg noodles

Brown ground beef and onion.  Add mushrooms toward the end of cooking the beef and onion; drain; add soup, sour cream and Lipton Onion Soup Mix.  Mix thoroughly.  Reduce heat to warm.  Cook egg noodles according to directions.  Serve mixture over noodles... or toss all together like I did.  If too thick, can always add a little milk, cream or more sour cream.

Printable Version

Baked Cream Cheese Spaghetti

I don't make fancy spaghetti.  My version is usually just a quick dinner for during the week.  I was looking around the internet and found this yummy version.  Chris has been enjoying cream cheese on his pizza lately - with his standard pepperoni and jalepeno.  Cream cheese is a fabulous addition to pizza - so I figured let's try it in spaghetti.  Nothing like a little added fat and calories - right?  We eat grilled chicken and roasted vegetables most nights of the week anyway!!

I thought it was a fabulous spaghetti!  It was still easy since I used jarred sauce.  I made mine with ground beef but I think I would like some Italian sausage mixed in.  I always sprinkle the top with some Italian seasoning to give it lots of good extra flavor.

I found this recipe over at Gonna Want Seconds.  Visit Kathleens blog.  Her picture of this meal is better than mine - her family votes this recipe their favorite spaghetti!  Give it a try!!

Also, I doubled this recipe and froze an extra pan for later.  I love doing this.  I just didn't top with Parmesan or the French Fried Onion Rings.

Baked Cream Cheese Spaghetti (adapted from Gonna Want Seconds)

8 oz dried spaghetti, cooked according to pkg directions(don't rinse - toss with a little olive oil to keep                                                                  it from sticking together)
1 lb ground beef (or Italian sausage or a mix)
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1   24 oz jar of favorite spaghetti sauce
1 Tbsp olive oil
1/2 cup diced sweet red bell pepper
1/2 cup diced yellow onion
8 oz cream cheese, room temperature, cubed
2 Tbsp milk
1 - 11/2 cups Parmesan Cheese - shredded
Italian Seasoning
1 cup French Fried Onions

Preheat oven to 350.  Cook Spaghetti according to package directions.  In a large skillet, brown meat with oregano and salt and pepper, drain fat, add tomato sauce and set aside.  In another medium skillet, heat the olive oil to medium high heat, add peppers and onions and saute until tender.  Add cream cheese and milk and stir until well combined.  Set aside.  Spray a 9 x 13 pan with cooking spray.  Pour about 1/2 cup of meat/sauce mixture in the bottom of the pan.  Layer all of the spaghetti next- spreading it out evenly.  Spread all of the cream cheese/veggie mixture next, spreading it out evenly. Next, add the rest of the meat sauce and spread it evenly over the top.  Now, sprinkle with Parmesan Cheese and Italian seasoning.  Bake at 350 for about 25 minutes.  Take out of oven and sprinkle with French Fried Onions - bake for another five minutes - watching so onions don't burn.  Enjoy!

Printable Version

Spaghetti Bread

I saw this recipe on Pintrest - which then led me to Rhodes Bread.  I was intrigued - who doesn't love spaghetti and bread.  I added Italian sausage to the spaghetti and topped it was garlic salt/parsley.  We LOVED it!  It was sturdy, easy to cut and yummy to eat.  I wasn't so hot at the braiding though.  When I rolled my bread out, it was thinner on one side than another.  I will make this again in the future - hopefully perfecting the art of bread braiding!

One other thing - be creative with this spaghetti.  Add another meat or maybe mushrooms or black olives.  I think a Chicken Alfredo Bread would also be yummy!

Spaghetti Bread - Adapted from Rhodes Bread

1 loaf of Rhodes Bread down, thawed to room temperature (I did the quick thaw on back of pkg)
6 oz spaghetti, cooked
1 cup thick spaghetti sauce
1-2 cups Italian sausage, cooked and crumbled
2 cups mozzarella cheese, grated
1 egg white, beaten
Parmesan cheese
garlic salt/parsley
Italian seasoning

Spray counter with non - stick cooking spray.  Roll loaf into a 12 x 16 rectangle - keeping as even as possible.  Cover with plastic wrap and let rest for 10-15 minutes.  Combine cooked spaghetti, sauce, sausage and 1 1/2 cups of mozzarella cheese.  Mix well.  Place mixture lengthwise down middle of down in a 4 inch strip.  Top with rest of mozzarella cheese and sprinkle with Italian seasoning.  Make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling.  Begin braid by folding top and bottom strips toward filling.  Then braid strips left over right, right over left.  Finish by pulling lst strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet.  Brush with egg white and sprinkle with garlic salt, parmesan cheese and Italian seasoning.  Bake at 350 for 25-35 minutes or until golden brown.  Cool slightly and slice to serve!

Printable Version

Italian Sausage Ravioli Lasagna

Okay, on Tuesday, I posted a recipe from Southern Living.... Ravioli Spinach Lasagna.  The girls loved it and we just devoured it.  I purchased a large bag of cheese ravioli from Costco so I was itching to try another version.  This was also a huge hit.  I can't believe how easy this recipe is and how much my family loved it.  I am not always a fan of jarred red sauce but this worked - especially combined with the Italian sausage.  Give a try!  Be creative and make your own version!

 Excuse the LARGE piece of sausage front and center of my picture.  :)

Italian Sausage Ravioli Lasagna

1 lb sweet Italian sausage, crumbled while browning
1 jar of favorite red sauce - I used Emeril's Gaahlic variety
Italian seasoning
25 oz bag cheese ravioli
4 oz or so of shredded Monterrey Jack cheese
4 oz or so of the Italian 6 cheese variety, shredded

Preheat the oven to 375.  Brown and crumble the Italian sausage; Drain; add back into skillet with jar of red sauce and heat.  In a small bowl, mix the two cheeses together.  Spray a 2 quart souffle dish cooking spray.  Spoon some sauce in the bottom of pan.  Top with half of ravioli in a single layer on sauce.  Top a little more sauce, sprinkle with Italian seasoning and a layer of cheese. Add another layer of sauce, ravioli, Little Italian seasoning, little sauce, other half of ravioli, rest of sauce then top with a layer of cheese.  Sprinkle with Italian seasoning.  (The layering really doesn't matter so much in this dish - can do it anyway and it will taste great)

Bake at 375 for 30 minutes!  Enjoy!

Spinach-Ravioli Lasagna

This recipe was a huge hit with the family.  We always have leftovers - my girls just don't eat a lot.  Well, I have one in college but Jenna had a friend over and after dinner.... it was ALL gone.  It was SO easy and VERY good.

                        Not a great picture - once again - still tasted great!

Spinach-Ravioli Lasagna (adapted from Southern Living)

1  ( 6 oz) pkg fresh baby spinach, washed and chopped
1/3 cup refrigerated pesto
1  (15 oz) jar Alfredo sauce
1/4 cup vegetable broth (or chicken broth)
1  (25 oz) pkg frozen cheese filled ravioli - do not thaw
1 cup ( 4 oz) shredded Italian six-cheese blend
Garnishes - chopped fresh basil, paprika ( mine might have looked better with a garnish :)

Preheat oven to 375.  Chop spinach and toss in a medium bowl with pesto sauce.  Combine Alfredo sauce and broth.  Spoon 1/3  (about 1/2 cup) into bottom of a lightly greased 11 x 7 baking dish.  Top with half of spinach mixture.  Arrange half of ravioli in a single layer over spinach.  Repeat layers once and top with remaining Alfredo sauce.

Bake at 375 for 30 minutes.  Remove from oven and sprinkle with Italian cheese.  Bake for 5 more minutes - or until hot and bubbly.  Garnish, if desired.

Printable Version

BLT and Avocado Pasta Salad

I love my fellow bloggers.  Found this tasty recipe over at Greens and Chocolate - a blog that you must visit as Taylor always has great recipes.  I am always wanting a new summer salad for our grilling nights.  This BLT and Avocado Pasta Salad was a great new find.   Also, a few other great summer salads to try - Craisin Salad, Summer Chicken Salad,  Oriental Cabbage Salad and the Easy Living Salad.  Enjoy!

BLT and Avocado Pasta Salad

12 oz penne pasta (or other favorite pasta)
6 slices bacon
1 cup cherry tomatoes, halved
2 cups fresh spinach, chopped
1 avocado, diced
1/4 cup mayonnaise
1/2 cup plain yogurt or sour cream
1 tsp tried parsley
1/2 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp dried basil
1 tsp salt
1/2 tsp pepper

Cook pasta according to direction for al dente pasta.  Meanwhile, cook bacon as you would like.  Set aside and let cool.  In small bowl, combine mayo, yogurt, parsley, garlic powder, onion powder, oregano, basil, salt and pepper.  Mix well - set aside.  In a large bowl, combine tomatoes, spinach and bacon.  Once pasta is cone cooking ,drain and pour over vegetables and bacon to slightly wilt spinach.  Toss with dressing and avocado.  Cover and refrigerate for at least an hour.  Serve Cold.

Printable Version

Another Casserole - Don Meredith Casserole

My friend Diane gave me this recipe about 25 years ago.  I have made it consistently over the years as it is easy and a different spin on a quick spaghetti night.  I usually serve it with a green salad and garlic bread.  My family enjoys this different version.  This is a great addition to a busy week night.

I did "Google" the recipe.  Being from Texas, I know who Don Meredith is. I just wanted to make sure this was the name of this casserole... and it is.  I did see it also referred to as "Mrs. Don Meredith's Cowboy Casserole".  If you don't know who Don Meredith (1938- 2010)  is, he grew up in Mt. Vernon, TX, played football  for SMU then for the Dallas Cowboys.  He then went on to be a commentator! I always so enjoyed "Dandy" Don Meredith.

Don Meredith Casserole

8 oz thin spaghetti
1 onion, diced ( I used minced onion)
butter
1 1/2 lbs ground round,
salt/pepper to taste
garlic powder,  Lawry's seasoned salt, chili powder
1 can cream of mushroom soup
1 can cream of tomato soup
dash of Worcestershire sauce
grated sharp cheddar cheese

Cook spaghetti until just tender. brown onion in butter. Add ground round and cook until browned. Add salt, pepper and seasonings to taste. Add mushroom soup, tomato soup and Worcestershire sauce together, cover and simmer 15 minutes. Put into a casserole,top with cheese and heat in oven until cheese melts.

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