9.02.2015

cheesy baked ravioli


Can you believe it's September already? I am definitely ready for it to be fall. It was a long hot summer and I am totally ready for cooler weather and comfort food! This cheesy baked ravioli is simple and easy to make, and is the perfect meal for a busy fall night. I usually have all the ingredients on hand, so it's a simple dinner to whip up in a pinch. The kids love it too!


It tastes a lot like lasagna, but I love that it is so much quicker and easier to make. It's cheesy, delicious comfort food at its best!


Cheesy Baked Ravioli

1 package frozen cheese ravioli
1/2 pound ground turkey or ground beef
3 cups marinara sauce
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1 tablespoon butter
2 tablespoons Italian bread crumbs
2 tablespoons panko bread crumbs
1 tablespoon parmesan cheese

Preheat the oven to 400. Spray a 9 x 9 baking dish with cooking spray. While the oven is preheating, cook the ravioli according to the package directions. Drain and set aside. Brown the ground turkey in a large skillet over medium heat. Add the marinara sauce and cook until the sauce is heated through and the meat is fully cooked. Stir in the ravioli and toss with the sauce to coat. Add the mozzarella and provolone cheese, reserving 1/4 cup of each for sprinkling on top. Pour the ravioli into the prepared baking dish. Top with the remaining mozzarella and provolone cheese. Melt the butter in a small microwave safe bowl. Mix in the bread crumbs and parmesan cheese. Sprinkle the bread crumb mixture over the top of the ravioli. Bake 20-25 minutes, or until the sauce is bubbling and the cheese is melted. Let cool slightly before serving.


8.31.2015

30 minute meals


I love a good 30 minute meal! Who doesn't, really? While I'm totally willing to spend a few hours working on a luscious and decadent dessert, when it comes to our dinners, thirty minutes or less is the norm. There are so many fantastic options that are ready in such a short time! Here are some of my favorites from my blog. I hope you'll try them too!


These wraps are so quick and easy to make, and packed with flavor! They are one of my favorite quick meals and the kids love assembling their own wraps. 


These enchiladas have been a staple in our family for as long as we've been married. They are my husband Geoff's favorite, and I think he would eat them for dinner every night if he could. :)



These tuna burgers are a fun twist on burger night, and they are delicious and healthy too!



A fun twist on an old favorite, this gnocchi mac and cheese is smooth and creamy and delicious! It was a huge hit with the kiddos!



This soup is one of my very favorite meals, and I love that it's good for you too!



This meal is a great way to get the kiddos to eat some veggies. Who can say no to broccoli with cheese sauce? Yum!



These tostadas are phenomenal when made with homemade refried beans (I keep some in the freezer just for making tostadas) but they're great with canned beans too!



I've been eating this since I was tiny and it is one of my go-to comfort foods. Simple, filling, and packed with protein!



These wraps are some of my favorites, and I love the combination of buffalo sauce, gorgonzola, ranch, and crisp lettuce. Yum!



The sauce in this pasta dish is so delicious, I just want to eat it with a spoon! This is another one that is a favorite with my kiddos.



This fresh and delicious salad is full of juicy berries and chicken, and topped with the most delicious candied almonds. Love it!



I love this fun twist on tacos, and the double layer quesadilla taco shells are amazing!

8.28.2015

huckleberry hand pies


A few weeks ago my little family took an awesome vacation to Portland, Oregon. We had the best time (seriously, I think it was my favorite vacation ever) and I'm excited to share some of the fun things that we did and the amazing food we ate here on the blog! One of my favorite parts of our trip was the day we drove out to Hood River/Mount Hood and visited a few farm stands. There's something pretty amazing about sun ripened fruit fresh from a farm stand. I had never tried fresh huckleberries before, and even though they were a little on the expensive side, I knew they had to come home with us! Look at these beauties:


We enjoyed some of the huckleberries just on their own and found them to be incredibly flavorful and tart but delicious. I managed to bring home a whole carton without any major calamities befalling them (which was pretty amazing considering the eleven hour drive), and set to work making up a recipe to utilize them. These huckleberry hand pies are delicious and easy to make, and allow those delicious little huckleberries be the star!


You could definitely use homemade pie crust for these, but that is one skill I have not yet mastered, so I stuck with the grocery store variety this time around. I love how adorable the little pies turned out! I will take a mini dessert over a full size dessert any day.


My husband thought the huckleberries were still a little tart (he has more of a sweet tooth than I do) so he solved that problem by topping his pie with fresh whipped cream. I have to admit, it was a pretty delicious addition. If you would like the huckleberries to be sweeter, feel free to add more sugar to the filling mixture. Either way, they're delicious and beautiful too!


Huckleberry Hand Pies

1 package refrigerated pie crust (2 crusts)
1 1/2 cups fresh huckleberries, rinsed and dried (blueberries would also work)
1 tablespoon flour
2 tablespoons sugar, plus additional sugar for sprinkling
pinch of salt
1 egg white
1 teaspoon water

Preheat the oven to 350. Prepare a baking sheet by lining with parchment. Roll out the pie crust and cut each crust into 8 circles (I used a 3 5/8" round cutter). In a medium bowl, toss the huckleberries with the flour, sugar, and salt until coated. Spoon about two tablespoons of huckleberries onto 8 of the pie crust rounds. Cut vent holes or slits in the remaining eight pie crust rounds. Place a vented piece over the top of each huckleberry piece, and use a fork to crimp the edges, sealing in the huckleberries.  Place on prepared baking sheet and repeat with remaining pies. In a small bowl, whisk together the egg white and water. Brush over the prepared pies, then sprinkle each pie with sugar. Bake 15-20 minutes, or until lightly golden brown. Allow to cool before serving.


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