158 down : 207 to go

Ravioli “Lasagna”


  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 1 26 ounce jar low-sodium pasta sauce
  • 1 tablespoon olive oil
  • 2 small zucchini (¾ pound total), trimmed and cut into half moons
  • ½ teaspoon Italian seasoning
  • 1 12 ounce package fully cooked turkey meatballs, quartered
  • 2 9 ounce packages light four- cheese ravioli (such as Buitoni)
  • 1 8 ounce bag shredded part-skim mozzarella

Heat oven to 375 F. In bowl, stir salt, pepper and sauce. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Ladle ½ cup sauce over bottom.

In a large nonstick saute pan, heat oil over medium heat. Add zucchini and Italian seasoning. Cook, stirring, 5 minutes.

Scatter a third of the meatball pieces over sauce on bottom of pan. Top with one package ravioli, 1 cup vegetable mixture, 1 cup of the cheese and second third of the meatball pieces. Top with remaining ravioli, zucchini, meatballs, sauce and cheese. Cover with foil.

Bake at 375° for 30 minutes. Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned.

Makes 8 servings

Source : Family Circle

This was a nice, quick alternative to regular lasagna. I also enjoyed the added benefit of not needing to cut it up for each of the younger kids. The small raviolis were easy for them to handle on their own.


157 down : 208 to go

Chicken and Broccoli Casserole


  • 1 cup freshly shredded cheddar cheese
  • 1 tablespoon cornstarch
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 package (10 ounces) frozen chopped broccoli
  • 1 medium-size onion, chopped
  • ½ cup low-sodium chicken broth
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons crushed cheddar cheese crackers (such as Cheez-Its) (optional)

Toss together ½ cup of the cheddar cheese and the cornstarch; set aside.

Place chicken, broccoli, onion, broth, ¼ teaspoon each salt and pepper and the cheddar cornstarch mixture into slow cooker. Cover and cook on HIGH for 3 hours or on LOW for 4 hours.

Remove lid and stir remaining ½ cup cheddar cheese and ¼ teaspoon each salt and pepper into slow cooker. Sprinkle crushed crackers over top and serve immediately.

Makes 4 servings

Source : Family Circle

Although a cinch to prepare, the end result was less than spectacular. Maybe adding the suggested rice to the final product would have improved it some what. It just didn’t have the flavor that we are used to, bland does not go over really well in this household. Next time we might have to “kick it up a notch”, if there is a next time. More than likely this will suffer the fate of most 2 star recipes, never to be seen again.

156 down : 209 to go

Breadstick Snails


  • 1 tube (11 oz.) refrigerated breadsticks
  • ¼ cup purchased basil pesto
  • Coarsely shredded carrots 

Heat oven to 375°F. Unroll dough and separate at perforations into strips. Spread strips with pesto and roll up into a coil, leaving a curved end, so it looks like the head of the snail. Secure with a toothpick. Place upright on a baking sheet. Bake for 10 minutes, or until golden. To serve, use the tip of a sharp knife to poke holes for antennae; insert two carrot slivers. Refrigerate for up to 2 days; reheat at 350°F.

Makes 12

Source : Parents

These were made as an afterschool snack. Thinking they were cute and looked very easy, I baked them right before the first pair walked in the door. I omitted the carrot slivers because (1) the kiddos wouldn’t care and (2) it was an extra step that seemed more hassle than it was worth. They still looked really cute and the boys scarfed them down.

155 down : 210 to go

Cheesy Bacon and Ham Casserole

  • ½ lb. bacon (mine was already cooked and crumbled)
  • ½ lb. chopped cooked ham
  • ¾ cup quick-cooking grits
  • 1 (16-ounce) loaf prepared pasteurized cheese product, cubed 16 ounces shredded cheddar cheese
  • ¼ cup butter or margarine
  • 6 large eggs, lightly beaten
  • ½ cup milk
  • 2 teaspoons baking powder
  • ½ teaspoon freshly ground pepper

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

Cook ham in reserved drippings 1 Tablespoon olive oil in skillet over medium heat until browned.

Cook grits according to package directions. Remove from heat; stir in cheese and butter until melted. Stir in bacon, ham, eggs, and remaining ingredients. Pour into a lightly greased 13- x 9-inch baking dish.

Makes 8 servings

Source : Southern Living November 2001

We had fixed bacon earlier this week and set aside some for the recipes I had coming up that called for it. I do keep fresh bacon grease in the fridge and if a recipe calls for cooking other ingredients in the reserved bacon grease, I’ll warm the jar up, pour in the pan what is needed. With the hubby doing his bacon on the grill, we never had bacon grease!

This meal ended up being very inexpensive as we already had the bacon and the ham. This was one occasion where I had all the ingredients on hand, that doesn’t happen often. The hubby likes grits and I like them with cheese, but I wasn’t sure how the boys were going to take to them. The fact that it smelled wonderful likely helped to sway them to the grit side. It also made plenty, leaving a few leftovers for lunches.

154 down : 211 to go

Fiesta Potatoes


  • 12 smallish potatoes, baked
  • 8 ounces sour cream
  • 1 cup fully cooked ham, diced
  • ¼ cup parmesan cheese, grated
  • 6 tablespoons mayonnaise
  • 3 tablespoons chopped green chilies
  • salt
  • pepper
  • 8 ounces sharp Cheddar cheese, shredded

Place potatoes in 13×9-in baking dish. With sharp knife, cut an X in the top of each potato. Bake, uncovered, at 350º for 10 minutes, until warm.

Meanwhile, combine sour cream, ham, Parmesan, mayonnaise, chilies, salt and pepper; mix well (I used a stick blender to get the peppers really fine).

Fluff potato pulp with a fork. Smoosh the potatoes up to break up the pulp and flatten them slightly in the pan. Top with ham mixture; sprinkle with cheese. Bake uncovered, 10-15 minutes longer or until cheese is melted.

Makes 6 servings

Source : allrecipes.com/Socorro Kimble

This was a really good dinner. A friend of ours, who happens to be a 20-something male, joined us for dinner. Now remember I have 4 growing boys of my own to feed, I needed something filling and hearty. This was great. I took some liberties with the measurements as I went. The potatoes I had were from a 5-lb bag and were neither medium or small. Whatever fit in the bottom of the 13×9 pan was what was used, roughly 12 of them. These were tossed on the oven rack and baked. Once done I cut the X’s and followed the recipe.

Our guest and my youngest are both slightly picky and not very found of anything spicy. To avoid complications that could be had by having the green chilies in there, I combined everything, except the ham. Gave it a whirl with the stick blender to obliterate those green chilies. Stirred the ham into the mixture afterward.

I’ve never been a very good potato fluff-er(er), so I used the bottom of a glass and smushed them down to flatten them out slightly and open the tops up. Hey, it worked!

The pan looks like a sea of ooey gooey cheese, but we have a soft spot in our hearts for cheese around here. Everyone loved it, there were 3rd’s and even 4th’s taken. Next time around I need to make 2 pans. This is one of those great recipes that can take a little bit of meat and stretch it pretty far.

153 down : 212 to go

Crusty Pepperoni Pizza


  • 1 loaf Italian bread
  • ½ cup jarred pizza sauce
  • 2 cups shredded mozzarella cheese
  • 24 slices pepperoni

Heat oven to 400 degrees F.

Slice Italian bread lengthwise, then cut crosswise into 4 sections, each about 4 inches long.

Spread each piece of bread with pizza sauce, dividing equally. Then top with 1/4 cup cheese and 3 slices of pepperoni.

Bake at 400° for about 12 minutes or until cheese is melted and lightly browned. Serve immediately.

Makes 8 servings

Source : Family Circle

This was one of those crazy nights. I had to be somewhere, I was running late, the boys needed to be fed. This was in the recipe line up specifically because I knew I needed something quick and easy. We returned from one thing, threw this together (I likely did not stick to measurements) and on the table so that I could head onto the next thing. Son #2 graciously took the pictures for me and told me his review. It was good, they really liked having pizza on bread. There you go, quick, easy, and kid friendly all wrapped up in one!

152 down : 213 to go

Three Bean Vegetarian Chili


  • 15-ounce can dark red kidney beans, rinsed and drained
  • 15-ounce can small white beans, rinsed and drained
  • 15-ounce can low-sodium black beans, rinsed and drained
  • 14½-ounce can diced tomatoes and green chile peppers, undrained
  • 1 cup beer or chicken broth
  • 3 tablespoons chocolate-flavored syrup
  • 1 tablespoon chili powder
  • 2 teaspoons Cajun Creole seasoning
  • Dairy sour cream (optional)
  • Shredded cheddar cheese (optional)

In a 3-1/2- or 4-quart slow cooker, combine kidney beans, white beans, black beans, undrained tomatoes and green chile peppers, beer or broth, chocolate syrup, chili powder, and Cajun seasoning.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

If desired, garnish individual servings with sour cream and cheese. Makes 4 servings.

Makes 4 servings

Source : www.bhg.com/Better Homes & Gardens

My own chili which came from my mother’s recipe archive is my favorite chili. This however makes an excellent second. Being vegetarian makes it an even better option for those weeks when meat is not in the budget. It just had this great smokey deep flavor that made you want more. It didn’t rely on spicy heat to make it a good chili, but on it’s excellent blend of flavors. My children were intrigued that it had chocolate syrup in it. We use cocoa powder in our regular chili, but chocolate syrup is for ice cream!