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Fiesta Ravioli Recipe

I love dinner recipes that I can have on the table in 15 minutes or less without sacrificing taste or nutrition. My family loves dinner recipes that combine their favorite things- cheese, pasta, and Mexican. This recipe happens to fit the criteria for all of us!

Fiesta Ravioli

Ingredients:

  • 1 bag frozen beef ravioli
  • 1 can enchilada sauce
  • 1 jar (16oz) salsa
  • 2 cups shredded Colby Jack cheese

1. Cook ravioli according to package directions.
2. Combine enchilada sauce and salsa in saucepan and heat through.
3. Add cooked ravioli to sauce and stir gently to combine.
4. Add shredded cheese and stir until melted.

If I know it’s a hectic day and I want to cut my prep time I might even pre-cook the ravioli and have it in the fridge so I can just toss it into the sauce when I’m ready. It really doesn’t get much easier or faster than that!



5 Fast Dinner Recipes

I’ve made no secret that I’m always on the look out for fast and easy dinner recipes that can be tossed onto the table in no time flat. With our schedules and commitments it is increasingly hard for me to make sure we get a balanced and nutritious dinner every night. Some nights are just a wash out but every night can’t be fast food night….can it? No, no it can’t. Damn. Today I’m sharing 5 of my favorite Fast Dinner Recipes that I pull out on the weeks we are crazy busy. I try to have the meat done ahead time: the meatballs cooked, the ground beef cooked, the chicken chopped, etc to cut down on prep time.

Mini Meatball Sandwiches

1 bag frozen meatballs
1 jar marinara sauce
1 pack soft dinner rolls (I use Hawaiian rolls)
1 pkg thinly sliced Provolone cheese

Cook meatballs and marinara sauce in saucepan. Cut stack of Provolone cheese into 4 wedges. Open each roll and place one wedge of cheese on each side. Spoon a meatball and good amount of sauce into roll, close sandwich and serve.


Cheeseburger Cups

1 lb ground beef
1/2 cup ketchup
2 T brown sugar
1 T mustard
1 1/2 t worcestershire sauce
1 tube (12oz) refrigerated buttermilk biscuits
1/2 cup cubed velveeta

Cook beef and drain. Stir in ketchup, brown sugar, mustard and worcestershire sauce. Remove from heat, set aside. Press each biscuit onto bottom and up sides of greased muffin cup. Spoon beef mix into cups; top with cheese. Bake at 400 for 14-16 minutes.


Chicken Ranch Tacos

2 cups cooked and chopped chicken
1 pkt taco seasoning
1/2 cup ranch dressing
flour tortillas
sour cream, shredded cheese, tomatoes, lettuce for topping

Heat chopped chicken over medium heat until warmed through. Sprinkle packet of taco seasoning over top; do not add water. Heat for 5 minutes. Add ranch dressing and stir to coat. Serve in tortillas with toppings.


Baked Ham & Cheese Croissants

4 oz cream cheese, softened
1/2 T honey dijon mustard
6 large croissants
6 slices cheese
1/2 lb ham, thinly sliced

Blend cream cheese and mustard together until well combined. Slice croissants in half and spread cream cheese mix on both sides. Top with slice of cheese and ham. Close croissants and put on baking pan. Bake at 350 for 15 minutes.


Chicken Cordon Bleu Wraps

Sliced deli ham
Sliced deli chicken
4 wedges Laughing Cow Swiss cheese
4 T mayo
2 T creamy honey dijon mustard
1 cup baby spinach leaves
8 large tortillas

In a bowl, stir together mayo and mustard. Set aside. Spread one wedge of cheese over each tortilla. Add couple slices of chicken and couple slices of ham over cheese. Spread 1 T mayo mix over top and add couple pieces spinach. Roll into log and wrap tightly with plastic wrap and chill. When ready to serve, unwrap and cut in half. I either toss these together in the morning if I have an extra 5 minutes or I make them sometime during the day to give them time to chill. Really they only need an hour or so in the fridge and they’re delicious!

What are some of your favorite fast dinner recipes?



What’s for Dinner: Weekly Menu

Monday– Fiesta Ravioli, Garden Salad

Tuesday– Saucy Baked Pork Chops, Yellow Rice, Corn

Wednesday– Leftovers

Thursday– Crockpot Hobo Meatball Soup

Friday– Pizza Night

SaturdayTaco Pockets

Sunday– FFY (Fend For Yourself)

Fiesta Ravioli

1 bag frozen beef ravioli
1 can (10oz) enchilada sauce
1 jar (16oz) salsa
2 cups shredded Colby Jack cheese

Cook ravioli according to package directions. While ravioli is cooking, combine enchilada sauce and salsa in skillet and heat through. Drain ravioli and return to pot. Pour salsa mixture over top and toss to coat evenly. Add shredded cheese and stir well.


Crockpot Hobo Meatball Soup

1 bag frozen meatballs
2 cups potato chunks
1 bag baby carrots
1/2 cup ketchup
1/2 cup water
1 1/2 t vinegar
1/2 t basil
1 cup frozen peas

Place carrots, potatoes and meatballs in crockpot. Mix the remaining ingredients and pour over meatballs. Cook on low for 8 hours. Add frozen peas 15 minutes before serving. Serve over rice.

Shared with Menu Plan Monday.



Mexican Chicken Casserole Recipe

My family loves Mexican food! Enchiladas, tacos, burritos….we love it all! I have tried the following recipe several different ways until I finally hit on the ingredients that we like the best. I love how easy it is to throw this together and toss it in the oven. I’ve even been buying the little bags of Tyson pre-cooked, pre-diced chicken breasts because I’m so short on time these days. A little pricey but still cheaper than eating out so that makes them worth it to me.

Mexican Chicken Casserole

 
 

Ingredients:

  • 2 cups cooked, chopped chicken
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can cheddar cheese soup
  • 1 can Rotel
  • 1 bag frozen corn, cooked
  • 1 pkg flour tortillas
  • 2 cups shredded cheddar cheese
 

 

 
1. Tear 3 tortillas into strips or pieces and put in bottom of baking dish.
2. Combine 3 cans of soup and Rotel in large bowl; stir.
3. Add cooked corn to mixture.

4. Add chopped chicken to mixture.
5. Stir mixture until well combined.
6. Pour into baking dish on top of tortillas.
7. Top with 2 cups shredded cheese.
8. Bake at 350 for 30 minutes.

 

If you don’t like Rotel you can always substitute regular diced tomatoes instead. When I used diced tomatoes instead of Rotel I added a packet of taco seasoning to give it more flavor. Also, the cheddar cheese soup is totally optional. My family likes this dish really cheesy but I’ve also made it without the cheddar cheese soup and it was just as good.



5 Favorite Side Dish Recipes

I have collected quite an eclectic group of side dishes/vegetables over the years and through a lot of trial and error….mostly error, I have narrowed it down to my 5 favorite side dish recipes. These are my go-to’s when we have company or need to take something to a potluck party.

Corn Pudding Casserole

  • 1 can creamed corn
  • 1 can whole kernal corn
  • 2 eggs
  • 8 oz sour cream
  • 1 stick margarine
  • 1 pkg Martha White sweet yellow cornbread mix
  • 2 cups shredded cheddar cheese
Melt butter in casserole dish. Add cream style and whole kernal corn. Add cornbread mix and sour cream. Beat 2 eggs with fork in bowl and add to mix. Stir well. Top with cheese. Bake at 350 for 1 hour, uncovered.
Made Ahead Party Potatoes
  • 7 1/2 cups water
  • 12 T unsalted butter
  • 2 t garlic salt
  • 2 t onion salt
  • 2 pkgs (8oz each) cream cheese, cubed and softened
  • 1 can (12oz) Evaporated milk
  • 16 oz sour cream
  • 1 pkg (15.3 oz) Hungry Jack instant mashed potatoes
  • Crumbed bacon
Heat water, butter, garlic salt and onion salt to boiling. Remove from heat. Add cream cheese, evaporated milk and sour cream, stirring until cream cheese is dissolved. Stir in potato flakes, mixing until all ingredients are well combined. Spread mixture into greased baking dish. Bake at 350 for 1 hour. Top with crumbled bacon.
Whiskey Glazed Carrots
  • 1 stick butter, divided
  • 2-3 lbs carrots, peeled and cut into slices
  • 1/2 cup whiskey
  • 1 cup brown sugar
  • 1 t salt
  • pepper, to taste
Melt 1 T butter in large skillet over high heat. Add carrots in 2 batches, cooking 60-90 seconds each. Remove from skillet. Pour in whiskey and allow to evaporate for 30 seconds. Reduce heat to medium and add remaining butter. When butter melts, sprinkle brown sugar over top. Stir together then add carrots to skillet. Cover and continue cooking for 5 minutes. Remove lid and add salt and pepper. Continue cooking for additonal 5 minutes until sauce thickens. Serve immediately.
Green Bean Bundles
  • 2-3 cans whole green beans
  • 1 pkg bacon slices
  • 1 stick butter
  • 1 cup brown sugar
  • 1 t garlic salt 

Wrap handful of green beans in half slice of bacon. Make as many bundles as you need. Melt stick of butter and stir in one cup of brown sugar. Add garlic salt. Pour over bundles. Bake at 350 for 30 minutes. Place under broiler for 4-5 minutes.

Stuffed Sweet Potatoes

  • 12 small sweet potatoes
  • 3/4 cup butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 1 1/2 cups mini marshmallows
  • 1/2 cup all purpose flour
Pierce potatoes several times, place on baking sheet and bake at 400 for 1 hour. Stir together butter and sugar until well blended. Gradually stir in marshmallows and flour until mix forms loose crumbs. Remove potatoes from oven. Cut a slash lengthwise in each one. Using oven mitts, gently push together ends of each potato to open slash. Stuff opening with marshmallow mix. Return to oven and bake at 400 for 5-7 minutes until stuffing is golden brown and melted.

What are some of your favorite side dish recipes? I’m always looking for more to add to my collection! If you have one, leave me a link in the comments.