Ordinary Turned Extraordinary!

Knowing I was going to spend 4 hours in a meeting today, I planned for a super easy dinner- ravioli and broccoli. Boring, I know, but I wanted quick and easy. When I got home, however, I wasn't nearly as worn out as I expected to be and the idea of ravioli and broccoli made me want to revert to old ways and rush out for some yummy take out. I knew though, that we really needed to be good (AKA money is tight this week) so I begrudgingly took out the pots and pans and got to work. I decided to roast the broccoli with garlic instead of steaming it and while I was chopping it I got another fabulous idea...toasted ravioli! We were out of bread crumbs but my dearest friend, Jen, was over and told me how easy it was so make my own. I made some bread crumbs and then battered the already boiled ravioli and tossed them in the skillet with a little EVOO. I had tried making it once and it was a total FAIL.I had baked it instead of "frying" it and it just tasted like ass. Not this time though....

It was AMAZING and it honestly only took me about 5 minutes longer than the boring, ordinary ravioli and broccoli I was already planning on making.



Toasted Ravioli and Roasted Broccoli with Garlic
Matt ****
Kristen ****
Ansley *** (not a fan of the broccoli)

In a Quest to Not Waste Food....

I decided a while back to not waste food. For years, I have had the bad habit of planning my weekly menu without giving thought to maximizing ingredients. Therefore, I have also had the bad habit of wasting so much food. I have thrown away more cheese reminates, pasta sauces, and veggies that an a starving person in a third world country has eaten in their life. When I started staying home and not working, I knew that had to stop. Now I plan my meals with deep thought. Thinking about how to coordinate the meals so that a little bit of this can be used in that and not go to waste. This brings me to tonight.... Sausage Ravoli Bake.

I used the leftover italian sausage and provolone from Monday nights Sausage Sandwiches. The cheddar remains from the Broccoli Salad I made for the Labor Day Block Party and the extra tomato sauce from Pizza Pasta I made last week.

Sausage Ravoli Bake
1 package frozen ravoli- cooked as directed
4 cooked italian sausages
2 cups of cheddar
5 cloves of garlic (hey, I told you garlic was back in full force)
lots of basil (lizard and frog free)
16 oz pasta sauce

Mix all the ingredients together and pour into 9 x 12 casserole dish. Cover with sliced provolone so that there is no space or holes. Bake at 325 for 30 minutes.