(heavily modified from http://www.chefboyardee.com/recipes-Ravioli-Lasagna-5616)
- 2 cans (15 oz each) Chef Boyardee® Beef Ravioli
- 1-1/2 teaspoons dried Italian seasoning
- 1 cup 1% low-fat cottage cheese
- 1 egg
- 3 cups mozzarella/provolone blend shredded cheese, divided
Combine cottage cheese, egg, Italian seasoning, and 1 cup of shredded cheese in a small bowl.
Preheat oven to 375°F. Spray an 8×8 baking dish with nonstick cooking spray.
Spread one can of ravioli in the bottom of the dish. Top with half of the cottage cheese mixture and 1 cup of shredded cheese. Repeat layers.
Bake 15 minutes or until hot and bubbly.
(If your family isn’t opposed to vegetables in their lasagna, the original recipe calls for spinach and diced tomatoes to be layered in)
Notes for next time: Drain the cottage cheese to hopefully make the lasagna less soupy
(modified from Taste of Home Feb/March 2013)
1/2 lb bacon
1 1/2 cups chopped or shredded carrots
1 cup bread crumbs
4 tsp Worcestershire sauce
2 tsp garlic powder
1 tsp salt
2 lb ground beef
1-1 1/2 cups shredded cheese (I used mozzarella/provolone blend and mild cheddar)
Cook bacon until crispy. Remove from pan (leaving grease in pan), chop, and set aside.
Cook carrots in reserved bacon grease until soft.
Combine bread crumbs, chopped bacon, eggs, Worcestershire sauce, spices, and carrots in a large bowl. Add beef and mix lightly but thoroughly.
Shape into two loaves in a 9×13 baking dish. Bake uncovered at 350 for 45-60 minutes or until internal temperature reads 160 F.
I served this with steamed broccoli, mashed potatoes, and crescent rolls 🙂
Modified from http://centslessdeals.com/2013/05/loaded-mashed-potato-balls-with-bacon-bits-recipe.html/
- 2 cups cold mashed potatoes
- 1 egg, lightly beaten
- 4 oz block cheddar cheese, cubed (I had shredded on hand, so I used that instead)
- 1/8 cup sour cream
- 1/2 lb bacon cooked, crumbled (probably used more like 3/4 lb)
- Mix mashed potatoes, sour cream, shredded cheese, and about half of the bacon crumbles.
- Shape mashed potatoes into 12 patties
- Dip them into the eggs, then dredge in the remaining bacon bits.
- Place onto cookie sheet or baking dish. (I lined a cookie sheet with foil and sprayed with PAM spray)
- Bake at 350 degrees for 15- 20 min, flipping about halfway through to crisp up both sides.
Found a basic recipe here: http://www.food.com/recipe/yeast-free-bread-67405
Last night, I made the bread exactly according to recipe. It turned out pretty tasty, but kind of crumbly and a bit bland. Today’s project has been coming up with variations.
- Variation One: reduce baking powder to 3 teaspoons; replace liquid with a beaten egg and milk to make the total amount of 1 1/2 cups; use melted butter as the fat; add 1 1/2 cups shredded cheese; brush dough with olive oil before baking *verdict: YUM*
modified from http://mommahenskitchen.blogspot.com/2010/09/honey-butter-pork-tenderloin.html
4 tbs butter
2 tbs honey
chopped garlic (about 3 cloves? I didn’t measure exactly)
1 1/2 pounds pork tenderloin, trimmed
3/4 cup water
Preheat oven to 375 degrees. Heat butter and honey over medium heat in a large skillet until melted. Brown each side of the pork for 5 minutes in the honey butter. Lower heat if honey begins to burn.
Place pork in a baking dish and stick it in the oven. Roast for 15-20 minutes or until cooked through. While pork is roasting, add water to the honey/butter/garlic mixture in the skillet and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly. Slice pork on the diagonal and drizzle sauce over top to serve.
Mr Meatatarian disapproves of my usual chili recipe, which is intended to mimic Wendy’s chili (it has peppers and onions and celery in it…the horror of vegetables!!)
This is what we’ve come up with for a yummy chili that we’ll both eat. I mix it up a little every time I make it, so these measurements are approximate based on what I tossed in the Crock Pot today.
1 small can of tomato sauce
3 cans of kidney beans (light red/dark red/whatever…or use cooked dried beans)
1 can of mild chili beans
1 can of Great Northern or white canellini beans
1 pound lean ground beef, cooked through
2-3 Tablespoons chili powder
1/4-1/2 Tablespoon salt
Partially drain all the cans of beans.
Throw everything in the Crock Pot and cook on low 6-8 hours or high 4-5 (I say the longer the better, get everything nice and hot and bubbly)
Serve with saltines/corn chips/cheese/sour cream/whatever you like!
Monday 4/29 We will eat with Mr Meatatarian’s dad
The rest of the week and probably into next week depending on leftovers, this is what we’ve got planned:
Chex chicken (I will also make sweet potato fries to go with this, though Mr Meatatarian won’t touch them)
spaghetti & meatballs
Beer &Brown Sugar Kielbasa & Kraut
meatloaf & mashed potatoes (and roasted brussels sprouts for me)
breakfast for dinner (waffles, bacon, and scrambled eggs)