SLOW COOKER RAVIOLI (SUPER FAST AND EASY)

Ingredients:                             Half Recipe Ingredients

1 bag (25 Oz. Bag) Frozen Ravioli                      18 Frozen Ravioli for a half recipe (I used the Frozen ones from Costco)

2 jars (24 Oz. Jar) Marinara Sauce                      1 jar (24 oz.) Marinara Sauce

4 cups Shredded Mozzarella Cheese                  2 cups Shredded Mozzarella (I used reduced fat)

Preparation Instructions:

Line Slow Cooker with a Slow Cooker Liner.  Turn slow cooker to high. Spread 3/4 cup of the pasta sauce in  the bottom of the slow cooker.  Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Cook for 2 hours (or 4 hours on low)

About an hour before serving, put the lid of the slow cooker on sideways to allow the cheese to set on top.  If desired serve with Marinara meat sauce.

Ingredients

First Layer of Ravioli over Marinara

First Layer of Mozzarella

Second Layer of Marinara over Ravioli

Last Layer, Ready to Cook

Lid on Sideways for Cheese to Set

Ready to Plate

YUM

LAYERED PIZZA SPAGHETTI CASSEROLE

INGREDIENTS:

2 Jars of pasta sauce (I used Bertolli 5 Cheese Pasta Sauce)

1 pound lean hamburger

2 cloves of garlic, minced

16 oz. of spaghetti pasta (I used Ronzini Garden Delight)

2 – 3 cups mozzarella cheese, grated

1 package Canadian Bacon, or

1 package pepperoni

1 sausage link, cut into wheels

DIRECTIONS:

Boil water for pasta in a large pot  In a sauteuse pan, brown hamburger.  Remove excess grease (I use several paper towels).  Add desired pasta (marinara sauce) to hamburger.  Add minced garlic to sauce and hamburger mixture.  Season as desired.  Let simmer on low heat.  Add spaghetti pasta to the boiling water (add a little olive oil to the water).  Boil as directed on the pasta box. Drain Spaghetti Pasta.  In a large mixing bowl, combine sauce (reserving a little bit to pour on top of the pasta) and pasta with a pasta server.  Into a large rectangular baking dish, add the contents of the mixing bowl.  Pour reserved sauce onto the pasta mixture.  Add the grated cheese on top of the sauce, thoroughly covering the sauce.  Top with the pepperoni and sausage or the Canadian Bacon.  Bake in a  350 degree F oven for 20 – 30 minutes until the cheese has melted and the casserole is hot all the way through.  For best results, cut  square servings out of the baking dish with a knife, then use a spatula to plate it.

Ingredients

Browned Hamburger

Meat Sauce

Pasta and Meat Sauce in Mixing Bowl

Cheese Layer

Canadian Bacon and Pepperoni Layer

Ready to Cook

Just Out of the Oven

FOUR CHEESE CHICKEN FETTUCCINE (ROTINI) BAKE (adapted from page 131 of Taste of Home – Most Requested Recipes)

Prep: 20 Minutes

Bake :30 Minutes

Ingredients:

12 ounces uncooked fettuccine (I used vegetable pasta) or 16 ounces Vegetable Rotini

½  can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 package (8 ounces) cream cheese, cubed

1 cup heavy whipping cream

½ cup butter

¾ teaspoon garlic powder

3 generous shakes of white pepper (season to taste)

¾ cup shredded Parmesan cheese

½ cup shredded mozzarella cheese

½ cup shredded Swiss cheese

2 ½ cups cubed cooked chicken

Topping Mixture:

½ cup seasoned bread crumbs (or crushed Texas Toast Cheese and Garlic Croutons) ( I use an entire package)

2 tablespoons butter, melted

½  cup shredded Parmesan Cheese

Cheese Topping:

1 cup mozzarella cheese

Directions:

Cook pasta according to package directions.  Meanwhile in a large kettle, combine the soup, cream cheese, cream, butter, white pepper and garlic powder, Stir in the cheeses; cook and stir until melted.  Add the chicken, heat through.  Drain pasta, add pasta to the cheese sauce.

Transfer to a shallow greased 2 ½ - 3 quart baking dish (13” X 9” baking dish) .  Combine topping ingredients; sprinkle over chicken mixture.  Sprinkle the Cheese Topping over the topping mixture.  Bake at 350 degrees Fahrenheit for 30 minutes.  Yield: 6-8 servings

     

Yield: 6-8 servings

Ingredients

Sauce

Bread Crumb Topping Mixture

Ready to bake

Just out of the oven

Ready to Eat

PORK CHOPS WITH APPLES & STUFFING

From page 188 of the Taste of Home Most Requested Recipes Cookbook

I found this in the Taste of Home recipe book and I decided to try it out today.  My children loved it.  It was a great way to get them to eat Pork Chops.

Prep: 15 Minutes

Bake : 45 Minutes

Ingredients:

6 boneless pork loin chops (1 inch thick and 4 ounces each)

1 tablespoon canola oil

1 package (6 ounces) crushed stuffing mix

1 can (21 ounces) apple pie filling with cinnamon

Directions:

In a large skillet, brown the pork chips in oil over medium-high heat.  Meanwhile, prepare stuffing according to package directions.  Spread pie filling into a greased 13-in. X 9-in. baking dish.  Place the pork chops on top; spoon stuffing over chops.

Cover and bake at 350 degrees F for 35 minutes.  Uncover; bake 10 minutes longer or until a meat thermometer reads 160 degrees F. 

YIELD: 6 servings.

Tasty Chicken, Vegetable and Pasta Casserole

Tasty Chicken, Vegetable  and Noodle Casserole served with steamed asparagus and fresh berries.

Right out of the oven

Ingredients:

1 package pasta (I like to use vegetable bow tie or multi grain pasta)

2 tablespoons butter

½ - 1-cup fresh sliced mushrooms (finely sliced or put through the electric food chopper)

½ cup chopped sweet bell pepper (put through the electric food chopper)

1 small onion chopped (finely chopped – put through the electric chopper)

2 boiled skinless, boneless chicken breasts  put through the electric chopper  OR 2 cans tuna(drained)

2 tablespoons flour (whole wheat pastry flour works, too)

½ tsp. salt

1 teaspoon pepper

1 teaspoon garlic powder

1 cup milk

32 oz.  [2 (16 oz.) containers] cottage cheese (low fat or 4% fat)

½ cup to 1 cup shredded cheddar/jack cheese (to cover the top of the casserole)

Directions:

Cook Noodles – Drain Noodles – Set aside

Boil chicken if using chicken.  Put the chicken through the electric chopper or cut into very small pieces. Set aside

In a large sauce pan, melt butter

Add the sweet peppers and onion and sauté in the butter, then add the mushrooms and let them sauté a bit –

Blend in flour and seasonings – stir until the flour is absorbed

Gradually add the 1 cup of milk.  Stir continuously.

Cook until thickened – (Be prepared, It may take a long time)

Add tuna or chicken, cottage cheese and noodles

Mix all ingredients together and then pour it into a 9” x 13” Pyrex dish

Add shredded cheese to the top – Cover with aluminum foil

Bake at 350° for 25-30 minutes in a 9”x 13” Pyrex dish

Sweet Peppers, Onion, Mushrooms, Flour, Spices, and Milk 

Chicken, Boiled and Finely Chopped

Adding the Cottage Cheese

Cottage Cheese Mixed In

Adding the Chicken

Chicken Mixed In

Adding the Pasta

Everything Mixed In and in the Casserole Pan

Grated Cheese On Top

Right Out of the Oven

Served with Steam Asparagus and Fresh Berries