On the menu this week, we have salmon, sesame ginger tofu, chicken and pasta, baked cheese ravioli and more!
What's on your menu this week?
Stouffer’s scalloped noodles and chicken (on sale a couple weeks ago for $3 after sale and coupon)
Fresh corn on the cob (.29 each at Kroger this week)
Fresh strawberries ($1.66/lb at Kroger this week)
Baked cheese ravioli (see recipe below)
Apple slices (.99 at Kroger this week)
Sesame ginger tofu (using free tofu from Harris Teeter triples a couple weeks ago)
Egg rolls (Kahiki egg rolls were BOGO at Lowes Foods a couple weeks ago - $1 coupon from Penguin coupon display found in stores recently)
Pizza or sandwich night – not sure yet (I am working late so it’s up to the hubby and kids to decide which one they want)
Sugar snap peas
Baked Ravioli Recipe
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 many times and it is just as good.
1 bag (approx 24 oz.) frozen light cheese ravioli(or 2 bags 13 oz. ravioli)
1 jar spaghetti sauce
12 oz light cottage cheese (optional – makes it more like lasagna)
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!