Before the bub came along, I didn’t mind doing dishes. I might even go as far to say that I even liked doing them because it gave me some time to shut down this crazy brain of mine and do something mindless for a little while. Dishes now? They’re my arch nemesis. After a long commute and even longer day at work, the last thing I want to do at the end of the night is wash a sink full of dishes and bottles.
So what’s the best solution? One-pot meals! They are seriously a god send for busy people. And there’s plenty of leftovers to boot! Note to self: Buy a bigger skillet! Here’s an absolutely tasty one-pot dish I’d like to share with you all: cheeeeeesy ravioli lasagna!
You can lighten up this recipe by using reduced fat cheese or replacing the beef with ground turkey, bison, tofu crumbles, or nixing the meat all together! You can also mix it up by using different types of ravioli like butternut squash or spinach! I just used plain old cheese this time around. =)
2 tbsp olive oil
1 lb ground beef
1 onion, diced
2 – 3 cloves of garlic, minced
28 oz can of San Marzano whole tomatoes, undrained
1 8 oz can of tomato sauce
1 1/2 cups of chicken broth, low sodium
18 oz of prepared cheese ravioli from the refrigerated section or freshly-made ravioli if you’re feeling fancy
8 oz of part-skim mozzarella cheese, cut into cubes
1/4 cup of freshly grated parmesan cheese
Add olive oil to a large skillet and warm over medium heat. When hot, sauté onions and garlic until onions are soft and translucent.
Add ground beef and cook until browned.
Cut up your whole tomatoes in the can into smaller pieces using a pair of kitchen shears. Add tomatoes, tomato sauce, chicken broth, and ravioli to the skillet once the meat is cooked through.
Bring mixture to a boil, then reduce heat and simmer covered over medium heat.
Simmer until ravioli are tender and sauce has reduced and thickened, about 20 – 30 minutes.
Remove from the heat and stir in mozzarella and parmesan. Simmer for another 10 minutes to allow for the cheese to melt!
Remember that time I used to try new recipes and blog about how it (surprisingly) didn’t turn into a disaster? Ever since the bub arrived, I’ve been in a bit of a recipe rut and have found myself making the same things over and over, but luckily we had a bit of a busy social schedule a few weekends ago, so I saw it as a good opportunity to try something new!
I was responsible for bringing dessert to two social gatherings a few weeks ago and, since baking is normally a cluster in our house, I needed something that was simple. Like so simple that if I screw it up, I’m definitely a cotton-headed ninimuggins. So, my friends, I present you with cheesecake in four simple steps!
You can lighten up this recipe by using reduced fat Oreos, low-fat cream cheese and egg whites, but I wouldn’t recommend replacing the sugar with any substitutions like applesauce. It would change the texture, flavor, and color too much and would take away from the cheesecakey deliciousness!
16 oz cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
12 Oreo cookies (or similar)
1/2 cup fruit of choice
Preheat oven at 350°F.
In a large bowl or stand mixer, beat cream cheese, sugar and vanilla until well blended. Add eggs; mix until blended.
Placeone cookie on the bottom of each paper-lined muffin cup; fill each muffin cup about 3/4 full with cream cheese mixture. (It will rise a bit while baking, so be careful not to fill the muffin cup too much!)
Bake for 20 minutes. Cool on the countertop, then refrigerate for a minimum of 3 hours to set. Once set, top with your favorite fruit combination!
It’s the start of parka-wearing season in Boston. That means it’s cold and will soon be bone-chilling, stay-inside-as-much-as-possible, stay-under-the-blankets-all-day cold. Sometimes it seems like the only way to stay warm during winter in New England is by snuggling under a fuzzy blanket (or two) and eating a piping hot bowl of stew, soup, or chili. My husband and I love making chili because a) it’s super easy, which is perfect for us as new parents and our time is precious and b) we can stuff our faces and not feel too guilty about it because of its relatively low Points Plus value. Fiber FTW!
We decided to do something a little different with our chili recipe this time around by exchanging ground beef for turkey and substituting pinto beans for small white beans. We then meddled with the recipe just a little bit more to perfect it. This will definitely be our go-to recipe for many more winters to come!
1.5 pounds lean ground turkey
1 medium onion, diced
1 tbsp olive oil
28 oz canned diced tomatoes, undrained
8 oz canned tomato sauce
6 oz dry red kidney beans
10 oz small white beans
2 1/2 tsp ground cumin
2 tbsp chili powder
9 oz canned corn
1 cup salsa
1 1/2 cup water
Salt and pepper, to taste
Cheddar cheese, shredded (optional)
In a medium pan or skillet, warm the olive oil over medium heat. When hot, add the diced onion and turkey and brown the meat, approximately 10 minutes.
When browned, transfer the meat and onion to your crockpot or slow cooker.
Add the remaining ingredients, except for the water, and mix evenly.
Place the lid back on the slow cooker and cook on low for 6 – 7 hours.
About 15 – 30 minutes before the cooking time is done, add the water to your slow cooker and mix well. Allowing the chili to cook for additional time with the added liquid will help the flavors meld together and will help the sauce thicken a little bit.
Taste before serving. If needed, add some salt and pepper to taste. If it’s to your liking, top with some freshly grated cheddar cheese and enjoy!
[does not include cheddar cheese nutrition facts ]
Servings Per Recipe: 8 • Serving Size: 1.5 – 2 cups • Calories: 384.8 Total Fat: 8.8 g • Cholesterol: 60.0 mg • Sodium: 1,080.6 mg Carbs: 46.5 g • Dietary Fiber: 20.6 g • Protein: 30.2 g WeightWatchers® PointsPlus™: 8 per serving *All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.