Manicotti

This is one of my all time favorite meals. Couple this is a nice warm homemade loaf of french bread & a crisp garden salad and I'm a happy girl.

Manicotti

1-8 oz. pkg. Manicotti
1 T. vegetable Oil
1-15 oz. carton part skim Ricotta Cheese or 15 oz. low fat cottage cheese (blend it a bit so it has more of a ricotta texture)
1 c. grated mozzarella cheese
1/3 c. grated Parmesan Cheese
1 t. Salt
¼ t. pepper
1 T. chopped fresh Parsley
2 eggs
2 ½ c. spaghetti sauce

Boil Manicotti according to pkg. Add oil to water. Meanwhile Mix Ricotta Cheese, cottage cheese, mozzarella, and Parmesan cheese, salt, pepper, parsley and eggs.

Drain Manicotti and run cold water over it. After you have drained your manicotti use a knife and make a slit the bottom half of the manicotti shells open.

Place the cheese mixture in the middle of the opened pasta noodle and wrap the pasta back around the cheese forming a tube once again. Place the filled manicotti noodle seam side down in a 3 qt. Casserole dish, and pour sauce around Manicotti.

**Or you can skip the boiling part and fill the uncooked ricotta shells using a spoon and a knife. Add 1 c. water to your sauce and boil it before preparing as the instructions above state. Increase your baking time to 400 degrees. Follow the same baking time as cooked pasta.

Bake in covered and preheated over of 350 degrees for 45 minutes. Uncover and bake for 15 more minutes. Add a little mozzarella cheese on top and enjoy!

And just because I love you so much, here's my make ahead secret:

I like to fill these uncooked shells and put them in the fridge till I'm ready to use them. All that's left is to heat up the sauce with a bit of water. It makes it very easy to throw this meal together when it's time to get it in the oven. Which usually is a needy time of day for my toddler.

For more great recipes check out the Recipe Swap over at Grocery Cart Challenge.

Enjoy!

Erica

Homemade Ravioli 3.21 a batch

We love Italian food around our house and I stumbled upon a recipe for Fuss Free Ravioli & Cheese Bake and couldn't wait to try it. When we lived overseas I would occasionally make ravioli and freeze it. It made a nice quick meal when needed.

Since making it was more economical than buying the fresh ravioli here in the states I decided to give it a go once again. If you aren't a fan of long cooking processes this isn't a recipe for you. But I love that I know what is in the ravioli and that I can add whole wheat to my dough. Since I was already making Ravioli I decided it would be best to double the batch and freeze the second batch.

So here's a step by step process of how you make Ravioli.

Ravioli Dough Ingredients (Makes 24 large Ravioli)4 eggs, plus 2 eggs, beaten, for egg wash .32
3 cups all-purpose flour, plus additional for dusting (I added about half whole wheat) .25
1/2 cup water (you may need to increase your water a tad if using whole wheat flour) free

Cheese Filling (see recipe below) 2.64

Let's Begin!

In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix.

Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out.

Dust the counter and dough with flour. Form the dough into a rectangle and roll it with a rolling pin until fairly thin 1/8 inch thick. (or use a pasta machine and run through 2 or 3 times, at its widest setting.)

Dust the counter and dough with flour, and lay out the long sheet of pasta.

Cut Dough into 2 inch squares with a pizza cutter or pasta cutter.

Brush the top surface of dough with egg wash.

Drop 1 tablespoon of chilled filling about 2 inches apart on half the sheet of pasta.

Fold the unfilled half over the filling. Using your finger, gently press out air pockets around each mound of filling and form a seal and use a fork to seal the edges Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking and freeze.

Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.

Spinach & Cheese Filling: 2.64
1 cup ricotta cheese WELL DRAINED, (To drain place in fine strainer with a bowl underneath or line colander with paper towels, place a bowl underneath and let sit for several hours in the fridge.) 1.75

1 c. finely chopped spinach (free from garden)1 egg .081 t. Salt and pepper .01

1/2 c. Parmesan cheese .30

1/2 c. mozzarella cheese .50

In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.

If making the Fuss Free Ravioli and Cheese Bake, you can simply put the fresh ravioli right in the pan. If you are pressed for time, start boiling your water while you make your ravioli and toss them in the boiling water for 10-15 minutes.

For more great recipes check out the Recipe Swap on Friday over at Grocery Cart Challenge.

Freezer Week Recipes

Simple BBQ Chicken
Desire amount of cooked, shredded chicken
Favorite BBQ Sauce

Combine and heat through. Serve over rice or on sandwiches.

Baked Chimichangas
2 ½ c. shredded chicken
1 c. salsa
1 small onion chopped
¾ t. cumin
½ t. dried oregano
Simmer until heated through and most of the liquid is evaporated

Place mixture in 6 flour tortillas, add 2 T Cheese and roll. Bake 15 minutes at 425

Sauce:
1 c. chicken broth with 1/8 t. pepper to a boil
Then add 1/4 c. all-purpose flour and 1 c. half-and half cream. Stir until smooth. Add 1 can green chilies and heat through.

Serve ½ Chimichanga with sauce poured over the top.

Chili Kolachesuncooked dinner rolls
10 oz. canned pinto beans, rinsed and drained (about 1 1/2 cooked)
1 c. chunky salsa
1 t. chili seasoning mix
½ c. plus Shredded Cheddar Cheese

Preheat oven to 400, spray cookie sheet evenly Place rolls on sheet. Make an indention in the center of each roll. Spoon bean mixture into the center of the the roll indention. Top bean mixture with cheese and bake 12-15 minutes. Remove and cool.

Sweet and Sour Chicken or Pork
1 can pineapple chunks
1/3 c. water
3 T. Vinegar
1 T. Soy sauce
½ c. packed brown sugar I just substituted ¼ c. regular sugar
3 T. cornstarch
1-2 c. Cooked cubed chicken or pork
1 large green pepper
1 red onion cut
Hot cooked Rice

Cook chicken or pork until it is fully cooked, set aside.

Drain pineapple; reserving juice. Set aside pineapple and add water to the juice if need to measure to 1 c. Pour into large skillet. Add 1/3 c. water, vinegar, soy sauce, brown sugar and cornstarch; still until smooth. Cook over med. Heat until thick, stirring constantly. Add pineapple, chicken, onion, and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Bierocks
homemade uncooked rolls
1 lb. Hamburger
1 can cream of chicken soup
6-8 oz. shredded cheddar cheese

Brown hamburger and drain grease, then add soup and cheese to hamburger mixture. Roll out dough and put 1 heaping T. of hamburger mixture on dough. Pinch all sides closed, place on greased cookie sheet with pinch sides down and let rise for 30 minutes. Bake 15-20 minutes at 375 or until golden brown. Brush with Melted butter when taken out of oven. (This usually makes aroudn 16 Beirocks.

Rice, Beans & Avocados

I forgot to buy tomatoes, but I promise this was good even with out them. Oh how I love avocados! I found this recipe through one the of the millon cookbooks I have checked out from the library but apparently the title didn't get written down. Enjoy this meatless dish, it's pretty tastey!

Rice, Beans & Avocados $3.32
Ingredients:
2 c. water
1 c. long grain brown rice, rinsed and drained (I always soak brown rice at least 15 minutes before using it.) .25
1 can black beans (or 1 ½ c. cooked) .20
2 c. halved cherry tomatoes 2.00, I just added some taco sauce1 medium avocado, diced .50
1/3 c. chopped green onions or yellow onions .20
1/3 c. shredded Cheddar cheese .15
¼ t. salt .01¼ t. black pepper .01
Combine water and rice in medium saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in beans; cook 10 minutes longer or until rice is done. Place rice mixture in a large bowl. Add tomatoes and remaining ingredients, tossing gently to combine. Makes 6-1 cup servings.



We served this meal with asparagus 1.00 & grapes .50 making our meal $2.82 since I didn't add the tomatoes.
Check out the recipe swap on Friday over at Grocery Cart Challenge for more great recipes.

Some Good Eats for the Week

I am posting my recipes for Chili Kolaches, our family's favorite rolls and Chicken Piccata with Rice. All are healthy easy options that are kind on your wallet. Chicken Piccata makes a great meal for company. It tastes impressive but is budget friendly and a very fast meal to make.

Chicken Piccata with Rice $4.42

Adapted from Prevention Magazine's The Healthy Cook

4 servings 449 calories, 9.8 g. fat, 4.9 g. fiber

2 t. olive oil .054 boneless skinless chicken breast halves (1 lb.) 1.67 1 ½ c. brown rice (soaked for 15 minutes prior to adding) .30
2 3/4 c. defatted chicken broth .10 from bouillon cubes or FREE if you boil your own chicken
1/2 t. salt .01½ t. dried oregano .02¼ c. minced fresh parsley or 1 T. dried parsley .02
¼ c. lemon juice .05
2 T. capers, rinsed and chopped 1.00
2 T. chopped roasted pine nuts or almonds .75
First soak your brown rice in water, allow to soak while you are preparing the other ingredients, at least 15 minutes. Coat large non-stick skillet with spray. Add the oil and warm over medium heat. Add the chicken and cook for 5 minutes, or until lightly browned on both sides. Add the rice, broth, oregano, parsley, lemon juice and capers. Bring to a boil. Cover and simmer over low heat for the following:

Cover and simmer for 15 minutes. Cook until rice is soft and chicken is cooked through. Remove from heat and let stand for 5 minutes before lifting lid. Sprinkle with toasted pine nuts or almonds and serve.

To toast nuts place them in a dry non-stick skillet over a medium heat. Shake the skillet often for 3-5 minutes or until fragrant and golden.

Chili Kolaches $1.89

16 frozen yeast dinner rolls or homemade rolls (see recipe below) .64

10 oz. canned pinto beans, rinsed and drained or 1 1/2 c. cooked .20 if using beans you've cooked yourself
1 c. chunky salsa .75
1 t. chili seasoning mix .05
½ c. Shredded Cheddar Cheese .25

Preheat oven to 400, spray cookie sheet evenly. If using frozen yeast rolls place rolls on sheet. Cover with cloth and let thaw and rise about 4 hours.

If using homemade rolls use a dough ball about the size of a lime. Make 16 balls and place on greased cookie sheet.

Mix together beans, salsa & chili seasoning.

Make an indention in the center of each roll and spoon some of your bean mixture into the dip.

Add a bit of cheese to the top and bake 12-15 minutes. Remove and if desired brush a bit of butter to the outside of the bread. (I omit this step and they always turn out great.)

I use my favorite roll recipe instead of buying prepared rolls.

Family Favorite Rolls $1.28

1 T. yeast .20
1 T. sugar .01
½ c. Warm water free

Dissolve then add to mix:
½ c. oil .20
2 c. buttermilk (if you don’t have buttermilk use regular milk and add a tablespoon or two of vinegar. Let it sit for about 5 minutes and then it’s ready to be mixed together.) .20½ c. sugar .10½ t. baking soda .015 t. baking powder .051 t. salt .01
5 c. flour (approx. 2 ½ c. whole wheat flour 2 ½ c. all purpose flour ) .50


Knead well about 7 minutes. Store in the fridge for up to 2 weeks. Pull off what you need and bake at 350 for 15 minutes.

Make sure you go on over to Grocery Cart Challenge on Friday to find other great recipes.