Baked Ravioli (No Boil)

 

5 from 56 votes

Baked Ravioli

Assemble this ravioli casserole with frozen ravioli and pop it straight into the oven!

 Course Dinner

 Cuisine Italian

 Keyword baked ravioli, freezer meal, ravioli bake, Ravioli Casserole

 Prep Time 5minutes minutes

 Cook Time 40minutes minutes

 Total Time 50minutes minutes

 Servings 6 people

 Calories 398kcal

 Author Blair Lonergan

Equipment

• 9x13 inch baking dish

Ingredients

• 24 ounce package frozen cheese ravioli
• 24 ounce jar marinara sauce (about 2 ½ cups)
• 2 cups shredded mozzarella cheese or Italian cheese blend
• ¼ cup grated Parmesan cheese
• Optional garnish: chopped fresh herbs such as parsley, basil, oregano, or thyme

Instructions

• Preheat oven to 400°F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray. Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).
• Arrange half of the frozen ravioli in a single layer over the sauce.
• Top with half of the remaining marinara sauce and half of the mozzarella cheese. 
• Repeat layers once more, starting with ravioli. Sprinkle Parmesan cheese on top.
• Cover the dish with aluminum foil. Bake for 20 minutes. Remove the foil and bake, uncovered, until hot and bubbly, about 20-25 more minutes. Let the dish stand for about 10 minutes before serving. Garnish with chopped fresh parsley or basil, if desired.

Nutrition

Serving: 1/6 of the casserole | Calories: 398kcal | Carbohydrates: 40g | Protein: 22.1g | Fat: 16.5g | Saturated Fat: 8.2g | Monounsaturated Fat: 0.4g | Cholesterol: 52.6mg | Sodium: 989.9mg | Potassium: 4.5mg | Fiber: 4g | Sugar: 7.3g

https://www.theseasonedmom.com/ravioli-casserole/#wprm-recipe-container-37133

Blackberry Fool

 Blackberry Fool by Vallery Lomas. https://cooking.nytimes.com/recipes/1022353-blackberry-fool

INGREDIENTS

Yield:6 servings

• 1pint fresh blackberries (12 ounces)
• 2tablespoons granulated sugar
• 2teaspoons vanilla extract
• 1cup heavy whipping cream
• 2tablespoons confectioners’ sugar
• Shortbread cookies, for serving (optional)

PREPARATION

1. Step 1

   Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.

2. Step 2

   Combine the heavy cream and confectioners’ sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)

3. Step 3

   Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with cookies if desired.

Grilled Lemon Chicken

 

4.94 from 16 votes

Lemon Herb Marinated Grilled Chicken

You'll love the simple lemon marinade on this grilled chicken! It's so easy, bright, and flavorful. 

Prep Time1hour hr

Cook Time15minutes mins

Total Time1hour hr 15minutes mins

Course: Dressing, Entree

Cuisine: Gluten Free, Keto, Paleo, Sugar Free, Whole30

Keyword: chicken, grilling, lemon, quick

 

Servings: 4 people

 

Author: Christina

Ingredients

• 2 pounds chicken breasts trimmed

Lemon Herb Marinade

• ¼ cup olive oil extra virgin
• ¼ cup lemon juice
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes

Instructions

• Place your chicken breasts or thighs in a gallon Ziploc bag with all ingredients for the Lemon Herb Marinade. Seal the bag, squeezing out any excess air. Let the chicken marinate for at least one hour and up to 12 hours.
• Grill or sauté your chicken depending on your preference. I'm providing instructions for both below.

To Grill

• Remove each chicken breast or thigh from the bag and place on a hot grill over medium heat. Grill 5 to 7 minutes on each side or until done. Cooking time may increase if you're using bone-in chicken. (Juices should run clear.)

On the Stove

• Add 2 tablespoons of olive oil to a skillet on the stove. Heat the oil over medium-high heat. (You'll know it's ready when the chicken sizzles as you place it in the pan.) Add each chicken breast or thigh to the skillet in a single layer. Cook for about 5 minutes. Flip your chicken. Cook for an additional 5 minutes. Cooking time may increase if you're using bone-in chicken. (Chicken should be firm to the touch when done and juices should run clear.)

Nutrition

Serving: 1chicken breast | Calories: 388kcal | Carbohydrates: 2g | Protein: 49g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 850mg | Potassium: 895mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 2mg

Find this recipe and more online at thewholecook.com.

All of us and Dixie and Riva loved this grilled chicken.  I used fresh lemon juice and I forget what a difference that makes.  I used the thin sliced frozen chicken breast from Costco and they marinated for 6 hours. I garnished it with chopped fresh basil.  It was tender and juicy.

Dog Birthday Cake

 

Dog Birthday Cake

Ellie Haley

This Dog Birthday Cake is made with four ingredients, can be ready in 30 minutes, and is perfectly safe for your dogto indulge in! It is such a fun and easy way to celebrate your favorite four-legged friend while still being simple and healthy.

4.96 from 113 votes

PREP TIME 5minutes mins

COOK TIME 25minutes mins

TOTAL TIME 30minutes mins

COURSE Snack

CUISINE American

SERVINGS 1

CALORIES 344 kcal

INGREDIENTS

  

For Dog Cake:

• ▢ 1 large egg lightly beaten
• ▢ 3 tablespoons (50 grams) peanut butter
• ▢ ½ apple finely chopped
• ▢ ½ teaspoon baking powder

Cook ModePrevent your screen from going dark

INSTRUCTIONS

 

For Dog Cake:

• Preheat your oven to 350 degrees (F). Spray a ramekin with non-stick spray and set aside.
• In a small bowl combine all of the ingredients and mix until fully combined. 
• Pour the mixture into the prepared ramekin. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow to cool completely.
• Remove from the ramekin and serve.

NOTES

• Be sure to remove the stem and seeds completely. They are toxic to dogs.
• You can leave out the baking powder if desired, but the cake will not rise as well and will be a bit dense.
• The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.

NUTRITION

Serving: 1cakeCalories: 344kcalCarbohydrates: 21.7gProtein: 13.4gFat: 25.7gSaturated Fat: 5.6gCholesterol: 38mgSodium: 243mgPotassium: 680mgFiber: 5.4gSugar: 13.1gCalcium: 111mgIron: 10mg

Beth topped this with plain Greek yogurt and Yoshi devoured it.