On the menu this week we have baked ravioli, homemade pizza, bbq chicken sandwiches, creamy beef stew and more! What's on your menu?
Baked ravioli (Celentano frozen ravioli is BOGO at Harris Teeter through Tuesday) - see recipe below
Homemade pizza with veggies on a whole wheat crust from Harris Teeter (.99 dough ball found in deli)
BBQ chicken (shredded) cooked in the slow cooker served on rolls (on sale at Lowes Foods for $1.77/lb a few weeks ago)
Macaroni salad with veggies
Egg, cheese and veggie bacon croissant sandwiches
Sweet potato fries (these were free during HT super doubles with sale and coupon)
Creamy beef stew in slow cooker - see recipe below
Egg noodles (No Yolks noodles on sale BOGO at HT through Tuesday with coupon and digital HT coupon)
This is a super simple, frugal and delicious dish our whole family loves! Serve with a veggie or salad and that’s all you need. Below is the basic recipe. Feel free to add favorite veggies or meats to enhance it even more. I often add sauteed green peppers, mushrooms and onions or fresh spinach. I usually use light cheese ravioli, but you could also use meat ravioli if you prefer. I have also made this without the cottage cheese and it is just as good. You can also add 1/2 a container of the Philadelphia cooking cream if you prefer a creamier sauce.
1 bag (approx 24 oz.) frozen light cheese ravioli (or 2 bags 13 oz.ravioli)
1 jar spaghetti sauce
12 oz light cottage cheese
6 oz. mozzarella cheese
2 oz. grated parmesan cheese
Italian spices and garlic to taste (I used about 1 tsp garlic powder and 1 tsp Italian seasonings)
Preheat oven to 350 degrees. Spoon 1/3 jar over bottom of 13 X 9 pan. Place frozen ravioli on bottom of pan evenly. If you have a couple extra ravioli once bottom is covered, place them on top of other ravioli. Spoon 1/3 sauce over the top of the ravioli. Mix the cottage cheese, ½ of the mozzarella cheese and spices in a medium bowl. Spoon the cottage cheese mixture on top of the sauce and ravioli and spread to cover most of ravioli. Pour the remaining sauce around the edges to cover the ravioli. Sprinkle the remaining mozzarella cheese and the parmesan cheese over the top. Cover with tin foil and bake for 30 minutes. Remove foil and bake for another 10 minutes. Enjoy!
Creamy Slow Cooker Beef Stew and Noodles
1.5 – 2 lbs beef stew meat
1 onion chopped
8 oz. mushrooms, sliced
3 carrots sliced
16 oz. beef broth (or water with bullion)
1 tsp garlic powder
2 bay leaves
splash of pepper
splash of Italian spices
8 oz. sour cream (I always use light sour cream and it tastes great)
½ cup flour
¼ cup water
12 – 16 oz egg noodles, cooked (I usually use No Yolks noodles)
Place stew meat in crockpot. Add carrots, onion, mushrooms, spices and both bay leaves. Pour broth over meat and vegetables. Cook on low for 7 hours. Take out bay leaves. In a separate bowl mix sour cream, flour and ½ cup water together. Then pour approx. 1 cup of broth from crockpot into sour cream mixture. Mix well. Pour sour cream mixture into crockpot and mix well. Turn crockpot to high and cook for 20-30 minutes to thicken gravy. Serve over cooked noodles with a roll and a side salad or green vegetable and enjoy!