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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?



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.



Shrimp Pasta Bake Recipe

We love seafood at our house and the kids will lick the plate clean if I serve anything with shrimp in it! I’ve collected quite an array of shrimp recipes over the years just for that reason. The one I’m sharing today is amazing. It makes a bunch but we rarely have leftovers- the kids ask for seconds and sometimes thirds of this dinner! It’s another one that’s great for those days when you are short on time. It’s quick to throw together!

Shrimp Pasta Bake

Ingredients:

  • 1 lb frozen, cooked shrimp, thawed
  • 1 box penne pasta, cooked
  • 1 jar (15oz) Alfredo sauce
  • 1 jar (24oz) Marinara sauce
  • 2 cups shredded Mozzarella cheese
  • 1 cup shredded Parmesan cheese
 
1. Mix Alfredo and Marinara sauce together in baking dish.
2. Add Mozzarella cheese and combine together.
3. Add shrimp and stir to coat.

4. Pour in cooked penne noodles and gently combine together.
5. Bake at 350 for 20 minutes.
6. Remove from oven, sprinkle with Parmesan cheese and continue cooking for 5-10 minutes.

Doesn’t that look fantastic? I love the creamy deliciousness of the Alfredo sauce mixed with the Marinara sauce. Matt says it tastes like a super creamy Vodka sauce. You can also substitute chicken if your family does not like shrimp. I’ve done it that way too and the dinner was just as delicious!



Pesto Ranch Chicken Pasta Recipe

This dinner is one of my favorite go-to’s whenever I am short on time. I keep all the ingredients on hand to throw together in a hurry! If you only have 20 minutes to get dinner on the table, this is the dinner to make! The kids love it and I love that it’s a one-dish dinner so I don’t have to worry about making additional sides or veggies.

Pesto Ranch Chicken Pasta

Ingredients:

  • 2 cups cooked, chopped chicken
  • 1 box penne noodles, cooked
  • 3/4 cup ranch dressing
  • 1/2 cup prepared pesto sauce
  • 1 can asparagus tips
  • 2 cups shredded Mozzarella cheese

1. In greased baking dish, combine together ranch dressing, pesto sauce and asparagus tips.
2. Add chopped chicken and cooked penne noodles; gently mix together.
3. Top with mozzarella cheese.
4. Broil on High for 2-4 minutes until cheese melts and starts to brown.

See, how easy is that? Plus the flavors are out of this world amazing! You can adjust the amounts of ranch dressing and pesto sauce according to your family’s tastes.