Pesto Ravioli

 The pesto really takes this dish to the next level!

This recipe was originally for the crock pot, but it was late in the day and I really wanted to try it. I simply cooked it at a lower temperature, and for a longer time, than I do for most casseroles, and it worked great. It's a really easy dish and it looks, smells and tastes wonderful! This will definitely make an appearance during lent.

1 cup ricotta cheese
1/2 cup pesto, I buy mine by the marinara sauce in the grocery store...feel free to use homemade
3/4 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1 pkg frozen ravioli, 25 oz (your choice of cheese or meat filled)
1 jar or can of marinara sauce, 24 oz (I use Hunt's Traditional in the can)

In a mixing bowl,  add ricotta cheese, pesto and grated Parmesan, stir to mix well.

Start by adding one cup of marinara sauce to the bottom of your 9 X 13 baking dish. Spread it around to cover the bottom.

Add a layer of frozen ravioli over the sauce, side by side.

Top ravioli with a layer of half of the ricotta/pesto/Parmesan mixture.  Spread it over the ravioli the best you can, it doesn't have to be perfect.

Sprinkle a little mozzarella over the top.

Layer it all again, marinara/ravioli/ ricotta mixture/mozzarella.  Use the remaining marinara to dot the top with after the last layer.

Cover with foil to bake. 

I baked mine at 300* for 45-50 minutes. I watched and waited for it to be bubbly all around the edges.

I made only 1/2 of the recipe for Doug and I and it was enough for dinner and leftovers for lunch the next day for the two of us. It warmed up great in the microwave the next day.

If you want to use the crock pot, layer everything just as above and cook on low for 3-4 hours.

Adapted from: Real Mom's Kitchen

Crockpot Chicken Fajitas

1 1/2 onion, sliced

1 green pepper, sliced

1/2 red pepper, sliced
3-4 chicken breasts
1/2 cup chicken broth
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon salt

Additional ingredients:
fajita size flour tortillas
toppings such as shredded cheddar, lettuce, tomato, sour cream, pico de gallo...

 Layer onions and peppers in bottom of crockpot.

Lay chicken over veggies.

Pour chicken broth over top.

Sprinkle spices over all.

Cover and bake on high for 5-6 hours.

Remove chicken and shred with two forks. return to crock pot with veggies.

I transferred chicken and veggies to a serving dish.

When ready to eat, use a slotted spoon to scoop up chicken and veggies onto warmed tortillas.

Top with desired toppings.

 When this is cooking, your house smells so delicious! J came home from football practice, walked in and said "Mom, dinner smells great. It's almost the best part of the meal!" He has an incredible sense of smell and appreciates when the house is full of good cooking aroma! 

Oh, he liked the way it tasted too...

White Chicken Chili

1 can chicken broth
4 cans great northern beans, slightly drain
3-4 boneless chicken breasts, cooked and shredded OR 1 precooked 
rotisserie chicken, shredded
1 pkg chili seasoning mix, only use half if you want chili to be more mild
1 onion, chopped
olive oil

Saute onions in olive oil, till lightly browned.

Put all ingredients into crockpot. 

Cook on low heat for 5 hours.

I made this with 1/2 a package of seasoning as that is what the original recipe called for. In the future, I'll use the whole package to spice it up. Super easy, tasty and you can dress it up however you like to serve it. I offered Fritos, fresh grated cheddar and light sour cream. You could also serve it with cornbread or crackers. I think a few green onions would be good too.

Pulled Pork

  bumped this to the top since I now have a pic!

2 lbs. pork roast
3 tablespoons apple cider vinegar
1 small onion, finely chopped
1 tablespoon chili powder
2 cups ketchup
1 cup water
5 cloves garlic, minced
1 tablespoon Worcestershire Sauce

Place pork in slow cooker.

In a bowl combine all other ingredients. Stir well and pour over roast.

Cover and cook on low for 8 to 10 hours, until meat falls apart.

Remove pork from crock pot and allow to cool slightly. Remove and discard any bones. Pull meat into shreds using 2 forks, or if cool enough, your hands.

At this point you can either return the meat to the sauce in the crock pot, or serve plain and let each person add their own choice of sauce. If serving plain, I do use a little of the sauce it was cooked in to help keep the meat moist. Serve on a buns or hoagie rolls.

We use KC Masterpiece bbq or plain ketchup for Jonah.

Crockpot Ham and Potatoes

This is a really easy crockpot meal that is hearty and comforting, and the flavors melt together while the crockpot does it's magic.  

6 potatoes, peeled and sliced thin
2 cups cheddar cheese, shredded
1-10 oz can cream of chicken soup*
2 tablespoons milk
1 onion, chopped
1/2 to 1 pound of ham, thinly sliced or cut into small chunks

Layer potatoes, then some cheese, chopped onion and ham. 

Continue layering until all ingredients are used then mix together soup and milk and pour over the top.

Let cook for several hours on low until potatoes are cooked through.  Serves 4-6.

*Original recipe calls for cream of mushroom soup.....I'm not a big fan, so I use cream of chicken, reduced fat and sodium.

For those with little ones who have a aversion to onions, by the time it has cooked all day in the crockpot, they are pretty much non existant.