Weekly Recipes For Your Inbox!

Powered by
Easy Automatic Newsletter Lite v2.7.2
May 192015
 

                                                      Crock Pot Ravioli Casserole

Perfect with garlic bread...

Perfect with garlic bread…

Phew! The last half of May here in northern Florida has been like living in HELL or to put it more gently, it feels like August instead of May and wondering what summer will bring us! I think a trip to Alaska might be in store if it gets any worse, ha ha! Every Day here in the last few days has been hitting the upper ’90’s in the shade. Even the dog only goes out to do her thing, the cats are hibernating in the woods all day, the chickens only leave their coop in the morning and Kenny and I are getting our work done outside in the morning and then retreating to the A/C for relief.
So in other words, I will try to spare my oven as much as possible by using our crock pot and cooking on the grill whenever possible. This is one of the simplest and easiest recipes if you like ravioli and a great way to beat the heat if you’re in the same boat as we are. You can use all store bought ingredients if you like or substitute your own homemade spaghetti sauce as I did. I did cheat on the ravioli as our store had some on sale, the hamburger I used of course was home grown, OOPS I wish, I meant to say home ground and Husband made his version of garlic toast to slop up the extra sauce!

Crock Pot Ravioli Casserole
 
Author:
Ingredients
  • 1 lb ground beef
  • 26 oz jar spaghetti sauce or the equivalent of homemade sauce
  • 1 bag (24 oz) frozen or refrigerated ravioli, cheese or meat for that extra man thing!
  • ¾ cup of stale Italian bread torn into small pieces
  • 1 cup of grated mozzarella cheese or more if desired
  • ⅓ cup of grated Parmesan cheese
Instructions
  1. Brown ground beef breaking up as it cooks; drain.
  2. Place about ⅓ of a cup of the spaghetti sauce into the bottom of your crock pot to cover and combine the beef with the remaining sauce.
  3. Place the ravioli atop the sauce and cover with the remaining sauce.
  4. Top with bread crumbs and sprinkle with the mozzarella and Parmesan cheeses.
  5. Cover and cook on LOW for 2-1/2 to 3 hours for the refrigerated ravioli and about 3 to 3-1/2 hours for the frozen, being careful not to overcook the pasta.

Hope you enjoy…………Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

Jul 112014
 

Eggplant Parmesan

I was so excited the other day when I stopped by our little old lady who sells fresh veggies near my grocery store and she had fresh eggplant that her husband had just picked that morning. Not having it in awhile, I asked how much they were and she said 50 cent a piece. Well that was the clincher for me as they were just the right size for a nice meal for me and husband. I always have homemade spaghetti sauce in my freezer so I knew it would be a cinch for me to throw together a quick and tasty meal! This recipe will be a little different than the norm as I feel that most people have different likes as to how much topping they like, so I leave that part up to you and just give you the basics of how I prepare mine. The reason I say this is because, husband prefers more sauce and cheese on top of his than I do and I can’t leave off the meatball either. You know, different strokes for different men (OK gets your mind out of the gutter)!

A cool glass of Sangria wine went very well with this!

A cool glass of Sangria wine went very well with this!

 

5.0 from 2 reviews
Eggplant Parmesan
 
Ingredients
  • All amounts depend on how much you are fixing:
  • Fresh eggplant cut into ½" rounds
  • Italian bread crumbs (I use homemade and add desired amount of Italian seasoning plus grated Parmesan cheese for even more flavor)
  • Slightly beaten egg
  • Homemade or jarred spaghetti sauce to cover
  • Freshly grated mozzarella cheese
  • Freshly grated Asiago cheese
  • Grated Parmesan cheese
Instructions
  1. Dip slices of eggplant into beaten egg followed by the breadcrumb mixture, pressing eggplant to coat well.
  2. Over medium-low heat, fry prepared eggplant in about ¼" of oil until nicely browned on each side.
  3. Remove from oil and drain on paper towels.
  4. Heat sauce while cooking eggplant.
  5. Place cooked eggplant on shallow baking pan that has been covered with aluminum foil, top with desired amount of sauce and top with desired amount of mozzarella, Asiago cheese and Parmesan.
  6. Place under the broiler and cook until cheeses are hot and bubbly.

 

Serve with a nice tossed salad, garlic bread and a tall glass of your favorite vino………enjoy!

Related Posts Plugin for WordPress, Blogger...