Tag Archives: Kid Friendly

Simple Ravioli Casserole

Happy Friday everyone!

I don’t know about you guys, but my whole week was full of frustration and technical difficulties, so I’m really really happy it’s Friday. Have you ever heard that song from Brad Paisley called Crushin’ It? Yea, that’s my theme song currently! LOL!

So enough with things being difficult! Lets do something simple! I love simple. If you haven’t figured it out yet, I’m all about simplicity. Keeping things simple, means you don’t have to rush. It means more time with those you love, less stress, and maybe even make space to relax with your feet up while enjoying your favorite wine. So lets keep it simple.

We’ll start with this Simple Ravioli Casserole.  All you need to round out this delicious dish, is a nice crisp green salad, and some crunchy garlic bread. In fact, that’s what I did. I tossed together a quick Caesar salad and baked up some of that garlic Texas toast you find in the freezer section at the store. Talk about simple eh?

First of all, you want to take that frozen ravioli and cook it in a big pot. Which takes almost no time. I mean, seriously. Takes longer to boil the water than to cook these suckers.

Now, spread a little bit of your pasta sauce on the bottom of your 13×9 dish.

Then we simply start layering. Start with half of your ravioli.

Then the rest of the pasta sauce from the first jar, and then sprinkle with some Italian seasoning. Just sprinkle to your own taste.

Spread on the cottage cheese. Oh yea, did I mention that this dish is loaded with cheese? You got the cheese filled ravioli, the cottage cheese, mozzarella cheese and some Parmesan cheese. Cheese cheese everywhere cheese!!! YUM!

Here comes more cheese. Put some of your mozzarella on, and then some of your Parmesan. Now… are you ready for this? Repeat the layers one more time. The rest of your ravioli, all of the pasta sauce from jar #2, Italian seasoning, cottage cheese, mozzarella and Parmesan. Now you’re ready for the oven!

Isn’t she a beauty?! Just about half hour in the oven, uncovered, at 350 and there she is! Let her rest for about 5-10 minutes while you toss together a salad and warm up some bread.

I hope you all enjoy and have a marvelous weekend!

 

Print Recipe
Simple Ravioli Casserole Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. Spread 1/2 cup of pasta sauce in an ungreased 13-in. x 9-in. baking dish.
  2. Layer half of the ravioli on top of the pasta sauce. Then spread remainder of first jar of pasta sauce evenly over the ravioli. Sprinkle pasta sauce with Italian seasoning, to taste. Next spread 1 cup cottage cheese, and 2 cups mozzarella cheese. Sprinkle 1/4 cup Parmesan over mozzarella.
  3. Repeat the layers 1 more time. Ravioli, all of pasta sauce from jar #2, Italian Seasoning, cottage cheese, mozzarella and Parmesan.
  4. Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
  5. Yield: 8
Recipe Notes
  • This dish makes a lot and is perfect for potlucks or big families. You can also split it up between two smaller casseroles to bake one now, and freeze the other. To freeze, just assembled casserole up to baking. Wrap tightly in plastic wrap, and then add a layer of heavy duty aluminum foil. Mark and date it, and freeze. When you're ready to eat it, thaw in the fridge, bake as directed.
  • This also reheats really well for lunches the next day.

Adapted from Taste of Home

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Chicken, Veggie & Rice Casserole

After this long weekend and returning to every day life, you’re probably going to be looking for an easy weeknight meal. Well, surprise surprise, I have what you are looking for! Today I’m sharing with you my Chicken, Veggie and Rice casserole. It’s so simple, and just perfect for busy weeknights, or for when you’re just tired and don’t want to spend forever in the kitchen. I mean, you need time to put your feet up and have a glass of wine. I’m just saying.

This recipe calls for cooked chicken, which increases the ease of it. If you already have cooked chicken in your freezer (which I like to keep stocked up on), or if you have leftovers from the night before, great! If you don’t have any already cooked chicken, to keep this recipe simple, you can grab a rotisserie chicken from your grocery store deli. That will do just fine.

All you need to round out this meal is a tossed salad. So lets just jump right in so you can get to relaxing!

A few of my favorite things I used in this recipe:

  • Pyrex 4 qt. glass mixing bowl – I love this giant bowl. I use it to mix casseroles together before putting them in the casserole dish, and I also love it because I can make a huge batch of salads to take to potlucks or to have at any party. Lots of space in this one. Plus Pyrex is non-porous so it won’t absorb food odors, flavors or stains, and it’s oven, microwave, refrigerator, freezer and dishwasher safe.
  • Paula Deen Cookware – I absolutely love my cookware set. Paula Deen has many different sets, but this is the one I have and I love it. Always cooks evenly, washes easily, never stains.
  • Pioneer Woman Ceramic Bakeware Set – I just got this set and I adore them! They’re so pretty, not to mention easy to wash.


Print Recipe
Chicken, Veggie & Rice Casserole Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Prepare your rice according to the package directions.
  3. In a very large bowl, combine rice, chicken, soup, milk, carrots, green beans, and tarragon. Season with salt and pepper to your taste. Spoon into a 2 1/2 - 3 qt. casserole dish. Top with bread crumbs.
  4. Bake, uncovered, for 40 minutes or until heated through.
  5. Flip on the broiler, and broil for a minute or two, just to brown the bread crumbs. Watch closely so you don't burn it.
  6. Serve & enjoy!
Recipe Notes

Adapted from Del Monte.

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Kids in the Kitchen: Baked Apple Pudding

Happy Wednesday everyone! Mid-week, we’re almost to Friday, just a couple days more! I have treat for you though. We’re going back in time just a smidge. We’re going back to the Pioneer days. I’m talking 1800s folks. And I’m bringing my daughter along with us. Actually, she brought us along with her. She had a project that she had to do for school. They were studying things about the Pioneers. They were given a small list to choose from for their project like build a small log cabin or covered wagon, or make a pioneer toy, or make a pioneer recipe and bring enough for the class to sample. Well guess what she chose?! Yea, it’s no big surprise. So I set out to ask my good friend Google for some Pioneer recipes. I was surprised to find a lot more than I had expected, and even more surprised at how easy a lot of them are. Now this recipe in particular is, in my opinion, more of a fall recipe. It has all those fall flavors in it like apples and cinnamon. To me that screams fall. However, I knew that her classmates were going to be sampling this, so I wanted to make sure we made something most kids would enjoy eating. So, we chose this recipe for Baked Apple Pudding. I have no idea where the original recipe came from, seeing as how it was the 1800s and all. I do not claim it as my own, I simply found it on a google search, and now I’m sharing it with you.

We learned some cool things about the Pioneers and what cooking was like for them. For instance, cooking was a major part of their daily life. A lot of work went into making sure they had enough to eat. They raised their own meat, they had huge gardens. They made things like sausage and smoked meats. They did a lot of canning, pickling and other preserves. Breads, cakes, pies were all made from scratch from whatever they had available. They separated milk into cream for butter and baking, and milk for drinking. They never wasted food either. Dried out bread was made into bread pudding and bones were turned into soup. I suppose if we all worked as hard as they did to provide their own food, we’d probably have a lot less waste too. Nothing irks me more than wasted food. Anyway, one last point before I bring out the pudding, as you can imagine, cookbooks were not really a thing back in those days. They weren’t readily available (and you know they didn’t have google). Cooking was a past down art. It was either that or trial and error, but you would figure it out. This is why I find it so important to cook with our kids. Even today we still pass down the art of cooking. A tradition that should never end.

So baked apple pudding! Here we go! It’s really an easy recipe and doesn’t take much time to put together. The most time consuming part was grating the apples. We’ll get to that part in a minute, but first, you wanna combine your egg, sugar and butter. You want to beat that until it’s creamy. The recipe was written as using 1 cube of butter. Yea don’t feel bad, I had to google that. It’s 1 stick. As Paula Deen would say “We’re gonna use a whole stick a butter y’all!” 😂

Yes, we used the kitchen power tools, we cheated a bit. So once you have those three things combined and creamy, you can set that aside. Here comes the messy part. You gotta grate the apples. I did this by hand like I would grate cheese. It’s messy, but kinda fun, and the most time consuming part of the recipe. Once it’s done, everything else is a breeze. I grated the apples for her while she finished up step 1. No need to peel the apples, you want peel and all. Although I did core the apples first. You can use a food processor to shred the apples if you want to, to speed things up. However you want to do it, so long as they are shredded/grated. Then toss that in the bowl with the butter mixture, and fold it in until combined, then add your dry ingredients and combine that well. We left out the nuts, as Andrea is allergic to them. Also, if you’re sharing this with a classroom, you may want to leave the nuts out just in case of allergies. We did not miss the nuts. The recipe did not specify what kind of pan or dish to bake this in, and did not say whether or not to grease the pan or dish. So I went with common sense. I use a 1 1/2 quart oval baking dish, and I did spray it with cooking spray.

So at this point it looks like oatmeal. And honestly, before it’s baked, tastes like apple cinnamon oatmeal. I know it doesn’t look appetizing, but neither does oatmeal. 😂 Now you’re ready to bake this. Let me tell ya folks, this dessert is very fragrant. My whole house smelled of apples and cinnamon and oh man… it was heavenly. So meanwhile… as the pudding bakes in the oven….

Yea, clean up time! 😂

After about 30-40 minutes,  your baked apple pudding is done. It’s nice and browned on top, a little crisp, but the inside is moist and delicious. Almost like a bread pudding, but there’s no bread. Typically this is served with a bit of cream, or the recipe also says “a white sauce”. Not really sure what that is, so I’d go with whipped cream! It’s absolute amazing with a dollop of whipped cream. Needless to say, Andrea got a very good grade on this project.

~Happy trails!

Print Recipe
Baked Apple Pudding Yum
Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
Instructions
  1. Beat egg, sugar and butter.
  2. Add apples and mix well.
  3. Add dry ingredients.
  4. Bake 30-40 minutes at 350 degrees. (see note)
  5. Serve with cream or a white sauce. (see note)
Recipe Notes

*A cube of butter is 1 stick of butter.

The recipe did not specify what kind of pan or dish to bake this in, and did not say whether or not to grease the pan or dish. So I went with common sense. I use a 1 1/2 quart oval baking dish, and I did spray it with cooking spray.

No clue what white sauce is, but whipped cream is fantastic on this!

Source: chronicleoftheoldwest.com

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To The Rescue Chicken Quesadillas

Interesting name for quesadillas isn’t it? Let me try to explain. There are two reasons why this name is appropriate. The first, is because I always have these ingredients on hand. So if I have a hectic day, or maybe I messed up real bad in the kitchen trying to create something and it just didn’t work out, and now I have hungry kids staring at me like I’m dinner. Or maybe money is really really tight and I need something very cheap to fix. This recipe comes in handy!

The second reason, is, well, this last Wednesday rolled around I was really starting to feel under the weather. Each one of my kids have been sick the prior week, and you know what happens when you take care of sick kids. No matter how much you wash your hands, you’re gonna get what they got. I swear I need a hazmat suit. Thankfully I was able to get my Wine Pairing Wednesday post up, but after that ran out of steam. That’s ok, because there was a ton of leftovers in the fridge! Yay! That was fine for Wednesday, but Thursday was worse! I ended up with a fever, every time I tried to get out of bed to do something, I just felt worse. My husband is working some late nights, and my kids are hungry! Well that’s ok! Reason #2 why these quesadillas come to the rescue! This is something my kids can build themselves, and make themselves. If they can put a pizza in and out of the oven, they can put a quesadilla in and out of the oven. All I had to do was supervise.

Just layer on your favorite fillings, top it with another tortilla and pop that sucker in the oven. I love doing quesadillas in the oven. It doesn’t require any flipping, and as big as these are, I wouldn’t want to bother with the hassle. Plus, my 10 and 11 year old kiddos are good with the oven. So keeping it simple here. They just like chicken and cheese in theirs. Hubster likes his with onion, cilantro and jalapenos if we have them. I like mine with cilantro and bell peppers. You don’t have to use chicken. Use whatever meat you have available or like best. We’ve done this with left over turkey, as well as left over steak. They’re all yummy!

 

Print Recipe
To The Rescue Chicken Quesadillas Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil. Spray foil with cooking spray.
  3. Lay one tortilla on the baking sheet, and sprinkle with a layer of cheese. Then top the cheese with a layer of chicken, then onion if using, and then cilantro if using. Top with one more thin layer of cheese to hold it all together, then top with the other tortilla.
  4. Lightly spray the top of the quesadilla with cooking spray.
  5. Place in the oven and bake for about 8 minutes. Check it at 5 minutes. Your quesadilla is done when it is golden brown and crispy.
  6. Serve with your favorite sauce.
Recipe Notes
  • If I don't already have cooked chicken in my freezer, which I try to keep some on hand, I will get a bag of fully cooked grilled chicken from the freezer section of the grocery store, and let it thaw before using.
  • You can substitute the chicken for turkey or beef if you wish. We have done all three and they all turn out great!
  • A sauce I like to use on my quesadillas (also on taquitos) is really simple. Just equal parts sour cream and salsa. Mix together, and you have a delicious zippy sauce.
  • Feel free to add whatever you like on your quesadillas like jalapenos, bell peppers, the options are endless.
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