Ravioli Lasagna

People always associate Italian food with easy pasta dishes but that’s not always the case. Some Italian food can be a bit more complex. Making sauce from scratch, or layering the perfect Lasagna. I have had the privilege of assisting in the creating of true lasagna, but I have never tried is myself.

I don’t know why I get intimidated by it, but I do. Something about boiling the noodles, keeping them from sticking and layering everything in the perfect ratio. I just get it all built up in my head and think, “Nope, I can’t do it, nope, nope, nope.” My boyfriend however LOVES ravioli and lasagna. So my go to is always ravioli, EASY PEASY, but never lasagna. Until I found this recipe.

The Lazy Girls Ravioli Lasagna is supposed to almost trick people into thinking that the lasagna is the noodles, but I knew that my boyfriend would want the ravioli loud and proud. So that’s what I did.

Prep Time: 30 min
Cook Time: 60 min
Total: 90 min

Ingredients

  • 1lb lean ground beef
  • garlic salt
  • pepper
  • 24oz marinara sauce
  • 1-1/2lbs frozen normal sized ravioli
  • 8oz shredded mozzarella cheese
Directions

  1. Preheat oven to 400 degrees.
  2. Brown ground beef in a large skillet over medium heat, seasoning with the garlic salt and pepper, until no longer pink.
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  3. Spread 1/4 cup marinara sauce in the bottom of an 8×8 baking dish.
  4. Add 1/3 the frozen ravioli, it’s ok if they’re on top of each other a bit
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  5. Then layer the ground beef, sauce, and cheese.
  6. Repeat layers two more times.
  7. Cover with a sheet of non-stick sprayed foil then bake for 1 hour.
  8. Remove foil, I added even MORE cheese, then bake for 10 more minutes, or until cheese is golden brown and bubbly.
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Garlic Parmesan Knots

There are a few things that while I cooking I always try to make. 1 is a fabulous a drink. The other is these garlic knots.

I found this recipe on Six Sisters Stuff about 2 years ago and I have been perfecting my technique ever since. Now, virtually every time I make Italian food, I pop these little guys into the oven with it. You can find the recipe here and my modified one below. ENJOY!

PS To my cfers, each knot is roughly 5g of fat if you cut the biscuits in half not in thirds

Prep Time: 5 min
Cook Time: 10 min
Total: 15 min
Ingredients:
1 tube (12 ounces) refrigerated buttermilk biscuits, I sometimes use the bigger one
1/4 cup olive oil
3 heaping tablespoons grated Parmesan cheese
1 teaspoon garlic powder
garlic salt, I don’t really know how much, I do a few pinches
1 teaspoon oregano if I have it, but it’s not mandatory
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Directions:
Cut each biscuit into halves, I like them big.
Roll each piece into roughly a 3-in. rope and tie into a knot; tuck ends under.
In a large bowl, combine the remaining ingredients
Place 2 in. apart on a greased baking sheet.
I like to drizzle a bit of the mixture on the raw dough.
Bake at 400° for 10 minutes or until golden brown.
Drizzle more of the mixture, or toss in the bowl.
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DONE!
Really, it’s that easy. They are the perfect, and always come out great. Now, I like a decent amount of garlic and cheese, so my ratio is a bit different than the original but I’ve never had a complaint. The original also says to cut into thirds, but I dig them big, easier to collect all the pasta gravy, YUM!
Next time you’re in need of a last minute side, give these a whirl!
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slow cooker honey garlic chicken

Ok, so clearly I’m developing a problem. All I seem to be cooking is chicken. I will try a different protein….eventually.

Now down to business. I found this recipe at Damn Delicious, it was honestly one of the easiest things ever! You can head to their site for the exact directions, which I can’t seem to follow because, well, I’m cheap and lazy.

In any case, here’s my version:

Ingredients

  • 4 chicken breasts
  • 16 ounces baby red potatoes, quartered
  • 16 ounces baby carrots

 

For the sauce

  • 3/4 cup reduced sodium soy sauce
  • 3/4 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

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First, I trimmed the chicken a bit, cut my potatoes, and dumped my carrots in the crock pot. Then I mixed everything into a bowl, loaded everything into the crockpot and poured the mixture over top. I was tight on time so instead of doing 8hours on low, I did 3.5 on high. The recipe also says that you can throw in green beans in the last half hour, which I would have done if mine were still good…but alas, they weren’t.

The recipe recommends basting every hour. I on the other hand tried to space it out a little, and actually flipped my chicken about halfway through.

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It. Was. Yum! The chicken pulled apart, the carrots were soft but not mushy, and the potatoes were actually cooked through. I’m glad I did the quarters though, because while they were good, the inside was definitely a little hard.

For my Kalydeco kids, there’s nearly 25g of fat in one serving! Yeah, you heard me! So it’s a healthy alternative, with more than enough fat for a pill!

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Next time, I’ll try to broil the tops a bit before hand and get it all crunchy too. mmmmmmmmmm

Lots o’ Chicken

It’s only recipe post number 2 and clearly, I love me some chicken.

I found this main recipe for Hawaiian Chicken on pinterest (you can check out mine here). And it is linked to Damn Delicious. You can head there to find the original recipe, since as always, mine had a few changes. Partially because I’m lazy and cheap.

Chicken:

  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar, packed
  • 2 tablespoons ketchup
  • 3 tsp minced garlic
  • 1 teaspoon olive oil
  • 4 boneless, skinless chicken breasts

 

For the pineapple:
  • 1 large pineapple, peeled, cored and cut into 8 to 10 wedges
  • 1/4 cup brown sugar

In a medium bowl, mix together pineapple juice, brown sugar, ketchup, garlic, and sesame oil . Reserve 1/4 cup and set aside.
In a gallon size Ziploc bag combine the mixture and chicken; I marinated over night, be sure to flip this every once in a while.

In another gallon size Ziploc bag or large bowl, combine pineapple and brown sugar. I actually marinated this overnight as well, and actually used this to baste the chicken 🙂

Preheat grill to medium high heat. Add chicken and pineapple to grill and cook, flipping once and basting chicken with reserved 1/4 cup marinade. Instead of using the extra marinade, I actually used the brown sugar and pineapple mixture to baste. Grill until cooked through, about 5-6 minutes on each side.

The pineapple was so good on the grill!

The Other Chicken:

Since I cook in large quantities so I have leftovers for lunch, we decided to marinate a few other chicken breasts.

BBQ:

  • 1 chicken breast
  • 1 gallon size bag
  • 1/2 c sweet baby ray’s honey bbq sauce
  • 1/2 c sweet baby ray’s original bbq sauce (this has a little spice to it)

Italian:

  • 1 cup Italian dressing

Balsamic:

  • 1/4 balsamic vinegar
  • 1/4 extra virgin olive oil

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Now for my favorite part! THE SIDES

I made chicken rice pilaf. I won’t lie, it came from a box, but it was delish. Unfortunately the photo I took of it won’t upload 😦

I steamed some broccoli. No butter, low sodium salt, just to taste.

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Grilled green beans. These I lightly coated in olive oil, added a touch of salt, and pepper and tossed before putting into aluminum foil on the grill.

This entire thing took a total of about 20 minutes to cook up. It was easy and pretty delectable.

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Baked Chicken Fajitas

So this is my first cooking post. Each week I try to cook something new with my boyfriend and I thought maybe I would share my kitchen adventures. My cooking is multi-purpose however. I try to be healthy, but due to taking medication for Cystic Fibrosis, Kalydeco, I need to get a certain amount of fat as well, so that will also be noted in my posts.

This week we decided on Mexican. I found the original recipe on Six Sisters. I have followed them on Pinterest and made a ton of their recipes. I change them a little and force them on my friends and family.

So! Baked chicken fajitas. I know when you think fajitas, you think in a pan on the stove, but no no my friend, this was easy peasy into the oven.

The site said it would take 15 min to prep, 25 min to cook, and would serve 6….wellllll….some of that was true.

For my CFers: There is 5g of Fat in a cup of chicken breast, combine that with some refried beans and extra cheese and you’re golden for Kalydeco 🙂

You can head to their site for the recipe I started with, but here’s mine:

Prep Time: 20 min
Cook Time: 30 min
Total: 50 min

Ingredients

  • 1.5 pound boneless, skinless chicken breast cut into strips (I’ll cube it next time)
  • 3 small buffalo tomatoes
  • 1 medium onion, sliced
  • 1 green bell pepper, seeded and sliced
  • 1 red pepper, seeded and sliced
  • 2 tablespoons vegetable oil
  • 2 packets low sodium ortega fajita seasoning
  • Mexican cheese blend
  • flour tortillas

Instructions

  1. Preheat the oven to 400F
  2. Grease a 13X9 baking dish
  3. Cut all ingredients
  4. Put chicken strips in a large bowl with 1/2 packet of seasoning and oil, I found this easier to coat the chicken.
  5. I slowly added the veggies and more seasoning. Handful of Veg, sprinkle of seasoning
  6. Bake uncovered for 20 minutes
  7. Add cheese to top
  8. Bake for another 5-10 minutes or until the chicken is cooked
  9. I added more cheese as soon as it came out of the oven
  10. Spoon to serve!

**Cheese lovers tip, when you heat up your tortillas, add a bit of cheese in a strip down the center where you place the chicken. Love me some extra cheese!

We made beans and corn as sides. So I used a bit more of everything, and between the two of us we ate about 3/4 of the pan. Apparently we eat a lot. I won’t lie, our tortillas were stuffed, but damn was it good.

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