Baked Ravioli (T-30 Minutes To The Dinner Table)

This dish is kid friendly and mom approved. I like to whip up Baked Ravioli later in the week when we're on the homestretch for the weekend. It's super easy, delicious, and takes no time to prep or bake.

INGREDIENTS:

1 - Package frozen ravioli - your choice (thawed previous day in refrigerator)

1 - 28oz. jar store bought pasta sauce

1 - 14.5oz. can of fire roasted tomatoes

1 - cup fat free or low fat cottage cheese

1 - cup mozzarella/provolone shredded cheese

1/4 - cup grated Parmesan cheese

1 - TBSP garlic powder

1 - TBSP Italian seasoning

DIRECTIONS:

Prep Time: 5 minutes

I like to thaw my ravioli a day in advance. If you're pressed for time you can always set it out on the counter or defrost it in the microwave.

In a large mixing bowl, combine pasta sauce, fire roasted tomatoes, cottage cheese, half of the mozzarella mixture, garlic powder and Italian seasoning. Combine ingredients so they are thoroughly combined. Add in ravioli and stir until all the pasta is covered with sauce and cheese.

In a 9 X 11 baking dish, add mixture and even out the top with spoon. Sprinkle Parmesan cheese for one layer, then add the remaining mozzarella cheese.

Bake at 425 for 15-20 minutes until the cheese is bubbly. Let it set for five minutes prior to serving so the pasta sauce sets.

Slow Cooker Chicken Noodle Soup

INGREDIENTS:

(Serves 6-8)

3-4 medium sized boneless skinless chicken breast

2 - 48 oz. boxes of chicken broth (College Inn Lite)

2 cups diced carrots

2 cups diced celery

Salt and Pepper to taste

1 TBSP Italian seasoning

1/2 package of egg noodles

PREP:

This recipe takes 4 hours to cook on high with your chicken frozen. I dice the chicken breast in one inch cubes prior to freezing.

Dice the carrots and celery the same size so they cook evenly.

DIRECTIONS:

Add frozen diced chicken breast, carrots, celery, SNP (salt and pepper), and Italian seasoning in the slow cooker. Add both containers of chicken broth. Set slow cooker to high and cook for 4 hours.

When you're ready to serve, cook egg noodles to the package's direction, BUT slightly undercook the noodles and add them to the soup. Turn off slow cooker and let sit for 10 minutes. Ready to serve.