Ravioli Florentine

While I was sitting at work yesterday I started thinking about all the things I had in my fridge that I needed to use. Spinach and Alfredo sauce were the 2 on the top of my list. So I let my mind wander for a bit and came up with this recipe.

My husband is NOT a Alfredo fan at all. After he was done eating this, he couldn't wait to have more!

Printable Recipe

Ingredients

1 teaspoon olive oil

2 garlic cloves minced

1/4 cup Parmesan cheese

24 oz ricotta cheese

4 oz shredded mozzarella cheese

28 oz Alfredo sauce 

1/2 teaspoon Italian seasoning

1/2 teaspoon chili flakes

A handful of spinach

30 frozen raviolis

Directions

In a large bowl combine your ricotta cheese, diced up spinach, garlic, olive oil, chili flakes and Italian seasoning.

In a small bowl combine your mozzarella and parmesan cheese.

In a 8x8 pan spread some Alfredo sauce so it covers the bottom. Add a layer of ravioli flat side down. See below. 

Spread 1/2 of your ricotta mixture over the top of the ravioli, then spread a thin layer of alfredo sauce on top of the ricotta mixture. 

Add another layer of ravioli, spread the remainder of your ricotta mixture on top of ravioli, add another thin layer of sauce. Add the mozzarella/parmesan cheese mixture to the top. 

Bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes to brown the top.

Final product paired with some garlic cheese bread. It was absolutely delicious, I think grilled or breaded chicken would make a nice addition to this dinner. 

Mexican Lasagna

Last night I was lucky to have 2 of my sisters come over for dinner, Tianna & Brittany. We all absolutely love Mexican food. If I had a choice I would eat Mexican for every meal of everyday. Tonight we decided to do a Mexican take on an Italian favorite- Lasagna.

All hands were needed on deck for this recipe. You are warming/cooking almost everything at the exact same  time. 

For those of you that aren't familiar with Mexican, do not be nervous. Just make and enjoy this wonderful creation. 

Printable Recipe


Ingredients

4 Chicken breasts (cut into cubes)
6 "burrito" size flour tortillas
1 packet of fajita seasoning mix
1 bag of Mexican rice
16 oz mild enchilada sauce
1 can refried beans
1 can black beans
8 oz pepper-jack cheese
8 oz cheddar cheese
8 oz cream cheese

Directions


In a large skillet over medium heat, add chicken and fajita seasoning. Cook until done completely through. Set aside.

While chicken in cooking, cook the rice according to package directions, Shred the pepper-jack and cheddar cheese in a large bowl.

In a microwave safe bowl- warm up all your enchilada sauce (approx 3 minutes)
In another microwave safe bowl- add the refried beans and (drained) black beans. Mix together. Warm in the microwave for approx 3 minutes.

Take your tortillas and cut them in half.

In a large baking dish add a little bit of your enchilada sauce, just enough to cover the bottom. Then add 4 tortillas. You are going to arrange them so the straight end faces the edge of the pan and the rounded end faces the middle of the pan. Spread ALL your cream cheese over the top of the tortillas.

Now the following is just stacking/spreading your ingredients on top of each other.

Spread out approx 1/2 the beans in your bowl, on top of that add half your chicken, on top of the chicken add half of your rice, then add approx 1/4 a cup of sauce. Then approx 1/3 of your cheese. Then add the next four tortillas halves. Repeat directions above.

Now you will have 2 layers of lasagna. On top of that last coat of cheese add another layer of tortillas, approx 1/4 cup of sauce and the remainder of your cheese.

Cook at 350 degrees for approx 20 minutes or until your cheese is melted and the lasagna is hot completely through. Let sit approx 10-15 minutes.

Serve with any toppings you would like. We used sour cream, franks hot sauce, salsa and the remainder of the enchilada sauce.

On the Spicy-O-Meter I would give it a 4 out of 10. If you would like a little more spice you can always get "Hot" enchilada sauce.

Ranch Chicken Mac & Cheese

Macaroni and Cheese always brings a smile to my face. It is a comfort food that is always delicious no matter what time of the day or season in the year. I had my sister over for dinner and was looking for something to make her.  I immediately thought Mac and Cheese! But I wanted to make it different, so I decided to add chicken and a packet of ranch dressing that I had in my cabinet.

Dinner was delicious, we both loved it! The ranch seasoning brings a whole new taste to this dish. I will absolutely be making this again! 

Printable Recipe

Ingredients

1 package (16 ounces) elbow macaroni

1 cup milk 

1/4 cup butter, cubed 

1 envelope ranch salad dressing mix 

8 ounces boneless, skinless chicken breast, cut into 1/2 inch pieces

1/2 teaspoon garlic powder 

1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) sour cream 

1/2 teaspoon chili powder

1/3 cup grated Parmesan cheese

Cooking Spray

Directions

Cook pasta according to package directions.

In a large skillet over medium-high heat, add cooking spray and chicken. Cook until done completely through. 

Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce, add chicken and mix well. Let sit for approx 10 minutes for the cheese to grab onto the macaroni. Plate then sprinkle with Parmesan cheese.