Ravioli Lasagna Ingredients 1 1/2 cups pasta sauce (I use Muir Glen Tomato Basil) 20-ounce package cheese ravioli (refrigerated or frozen) 10 ounces frozen, chopped spinach, thawed and squeezed dry 4 ounces (1 cup) shredded part-skim mozzarella 2 tablespoons grated Parmesan Crushed red pepper flakes, to taste (optional) Cooking spray
Instructions Preheat oven to 375 degrees. Spray an 8-inch baking dish with cooking spray and set aside. Pour 1/2 cup pasta sauce over bottom of dish. Layer bottom of dish with half of the ravioli. Cover ravioli with 1/2 cup sauce and top with spinach and half of mozzarella (1/2 cup). Repeat with remaining ravioli, sauce and mozzarella. Sprinkle top with Parmesan and crushed red pepper flakes, if using. Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubbling and starts to brown, about 10 minutes. Let cool for 5 minutes and then serve.
6 ounces Queso Quesadilla or other melting cheese, shredded
1 teaspoon Olive Oil, or cooking spray
Salsa, for serving
Preparation
Preheat the oven to 450*F.
Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.
8 oz angel hair pasta 2 c. cooked chicken, chopped 1 can cream of mushroom soup 1 can cream of chicken soup 1 (10 oz) can of Rotel diced tomatoes and green chiles, undrained 1 c. sour cream 1 c. Shredded Mexican Cheese Instructions Preheat over to 350 degrees Boil pasta according to package directions and drain. Mix all other ingredients, except cheese, add to cooked pasta. Put in a 9×13 baking dish. Cover with foil and bake for 30 minutes or until hot and bubbly. Sprinkle with cheese and return to oven until melted.
1-13 oz. can chicken (or equivalent cooked chicken, rotisserie chicken, etc)
1 Tbs. sesame seeds
1/4 tsp. parsley
2 cans Pillsbury Crescent Rolls - leave in fridge until ready to use!
1 Tbs. finely chopped onion or dried minced onion
Directions
Mix all above ingredients except crescent rolls. Mix well.
Open two packages crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 8 rectangles.
Pinch the seams closed and pat each one out into a larger square.
Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed.
Repeat with all 8 rectangles.
Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.
MAKE WHITE SAUCE: In a large sauce pan, melt butter in saucepan, add flour and stir to combine. Once you have your roux, add half and half and stir constantly until sauce thickens. Remove from heat and stir in salt, onion powder, dry mustard, pepper and celery salt.
In a 9x13 pan, layer peeled and sliced carrots, then white sauce, then evenly sprinkle shredded sharp cheddar cheese over white sauce.
Place slices of white bread in blender and blend until it turns into bread crumbs.
In a skillet, heat 3 Tbsp. of butter and then sauté bread crumbs in the butter until golden in color.
Evenly sprinkle bread crumbs over shredded cheese on the casserole.
Cover casserole with foil and Bake at 350 degrees for 20 minutes. After 20 minutes, uncover and bake for an additional 15 minutes
Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. For the last 20 minutes of cooking time, dump in 1 can pineapple chunks, without the juice. Cook remaining 20 minutes.
Serve over rice.
**FREEZING DIRECTIONS: PLACE CHICKEN IN FREEZER BAG. POUR SAUCE MIXTURE OVER CHICKEN IN BAG. FREEZE.
Cook broccoli in salted water according to bag directions.
Place the broccoli in a greased 9x13 casserole dish.
Heat the milk, cream cheese, garlic salt and 1/2 cup Parmesan cheese over low heat, stirring until the mixture is smooth. (Sometimes, I microwave the cream cheese for a minute or so until it is soft, then put it in a saucepan along with the other ingredients and cook until smooth and warmed through. It helps cut back on some time.)
Pour 1 cup of sauce over the broccoli.
Next add the chicken into the pan and pour rest of sauce over it.
Sprinkle the top with 1/4 cup Parmesan cheese and Ritz cracker crumbs.