Ingredients
- 2 pounds fresh green beans, trimmed
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 4 garlic cloves, minced
- 1/4 cup pomegranate seeds
Directions
- Preheat oven to 425°. Place beans in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt. Toss to coat. Roast 10 minutes, stirring once.
- Add garlic to pan. Roast until beans are crisp-tender, 5-7 minutes longer. Sprinkle with pomegranate seeds.
Nutrition Facts
1 serving: 70 calories, 4g fat (1g saturated fat), 0 cholesterol, 187mg sodium, 9g carbohydrate (4g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Ingredients
- 24 miniature marshmallows
- 24 small fresh strawberries, hulled
- 1 large banana, cut into 24 slices
- 24 large green grapes
- 24 wooden skewers or long toothpicks
Directions
- Thread 1 mini marshmallow onto a wooden skewer. Next, thread a strawberry with pointed end towards the marshmallow. Thread one banana slice, then one green grape next. Repeat with remaining ingredients. Serve immediately.
Nutrition Facts
1 kabob: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 29g carbohydrate (25g sugars, 2g fiber), 1g protein.
Ingredients
- 5 cups Fruity Pebbles cereal
- 3/4 cup brown rice syrup
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter
- ICING LAYER:
- 3 cups confectioners' sugar
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
Directions
- Line two 9x9-in. square baking pans with parchment paper, allowing the paper to hang over at least one side of the pan; set aside.
- Place Fruity Pebbles in a large heatproof bowl.
- In a small saucepan set on medium heat, whisk together brown rice syrup, brown sugar and butter. Bring to a full boil; cook until syrup is foamy and slightly thickened, stirring constantly, about 2 minutes. Carefully pour over the Fruity Pebbles; stir to coat.
- Divide mixture equally into the prepared pans. Flatten into an even layer. Chill until set, about 1 hour.
- Meanwhile, to make the icing, in a large bowl, whisk together confectioners' sugar, milk and vanilla extract until smooth. Use an offset spatula to spread the icing on top of the cereal bars in one of the pans.
- Carefully remove the uniced cereal bars from the pan; sandwich on top of the iced bars. Press down gently to secure the layers together. Return to the refrigerator; chill up to 2 hours or until completely set.
- Use a sharp knife to cut the bars into 12 rectangles. Serve immediately.
Nutrition Facts
1 bar: 367 calories, 9g fat (5g saturated fat), 21mg cholesterol, 130mg sodium, 72g carbohydrate (55g sugars, 0 fiber), 1g protein.
Ingredients
- 4 cups cooked long grain rice, cooled
- 2 tablespoons canola oil
- 1 teaspoon salt
- DRESSING:
- 3 tablespoons tahini
- 2 tablespoons toasted sesame oil
- 2 tablespoons canola oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon reduced-sodium soy sauce or gluten-free reduced-sodium tamari soy sauce
- 1 tablespoon water
- 2 teaspoons mirin (sweet rice wine) or honey
- 2 garlic cloves, thinly sliced
- Fresh gingerroot, optional
- VEGGIES:
- 4 cups shredded red or green cabbage
- 3 green onions, thinly sliced
- 2 cups shredded carrots
- 2 cups chopped cucumber
- 1 cup frozen shelled edamame, thawed
- Sliced green onion, sesame seeds, chili crisp or shichimi togarashi seasoning, to garnish
Directions
- To make the rice, preheat oven to 400°. Line a 15x10x1-in. sheet pan with parchment paper. In a large bowl, combine rice, oil and salt. Spread on prepared baking sheet in an even layer. Bake 15 minutes; flip rice with a spatula. Bake another 15 minutes or until lightly golden brown around the edges. Let cool.
- Meanwhile, to make the dressing, combine tahini, oils, rice wine vinegar, soy sauce, water, mirin, garlic and ginger, if desired, in a high-speed blender; pulse until well-blended.
- To make the salad, in a large bowl, toss together cooled rice, veggies and dressing. Serve with desired garnishes.
Nutrition Facts
1 serving: 584 calories, 31g fat (3g saturated fat), 0 cholesterol, 915mg sodium, 65g carbohydrate (8g sugars, 7g fiber), 13g protein.
Ingredients
- VERDE SAUCE:
- 2 pounds tomatillos, husked
- 1 jalapeno pepper, seeded
- 1/2 cup media crema table cream or sour cream
- 3 garlic cloves
- 1 cup fresh cilantro leaves
- 1 teaspoon chicken bouillon granules
- 1 teaspoon salt
- ENCHILADAS:
- 2-1/2 cups shredded cooked chicken breast
- 2 cups shredded Monterey jack cheese, divided
- 1/4 cup chopped onion
- 1/2 teaspoon ground cumin
- 12 corn tortillas (6 inches)
- Diced avocado, sour cream and fresh cilantro, for topping
Directions
- Place tomatillos and jalapeno pepper in a large saucepot or Dutch oven; cover with water. Bring to a boil; reduce to a simmer. Cook 10-12 minutes or until vegetables are slightly soft. Drain; set vegetables aside to cool slightly. Transfer vegetables to a high-powered blender; add crema, garlic, cilantro, chicken bouillon and salt. Puree until smooth.
- Preheat oven to 375°. In a large bowl, combine chicken, 1 cup cheese, onion, cumin and 1/2 cup verde sauce.
- Spread 1 cup verde sauce over the bottom of a greased 13x9-in. baking dish.
- Place 2 tablespoons chicken mixture off center on each tortilla. Roll up and place seam side down over sauce in prepared pan. Top rolled tortillas with remaining sauce; sprinkle with remaining 1 cup cheese.
- Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. If desired, top with avocado, sour cream and cilantro.
Nutrition Facts
2 enchiladas: 443 calories, 22g fat (11g saturated fat), 92mg cholesterol, 835mg sodium, 33g carbohydrate (7g sugars, 6g fiber), 31g protein.
Ingredients
- 1 can (12-1/2 ounces) chunk white chicken, drained or 1 cup finely chopped cooked chicken
- 2 cups torn romaine, finely chopped
- 4 ounces cherry tomatoes, finely chopped
- 4 tablespoons creamy Caesar salad dressing
- 1/3 cup shredded Parmesan cheese
- 4 ciabatta rolls, split and toasted
- Freshly cracked black pepper
Directions
- In a large bowl, combine first 5 ingredients until well combined. Divide mixture among bottom halves of rolls; sprinkle with freshly cracked pepper. Replace tops; secure with toothpicks, if desired.
Nutrition Facts
1 sandwich: 354 calories, 14g fat (3g saturated fat), 65mg cholesterol, 932mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 23g protein.
Ingredients
- 1 teaspoon olive oil
- 4 thin slices prosciutto, cut into 1-in. strips
- 1 medium onion, cut into 1/4-in. slices
- 2 tablespoons butter, softened
- 8 slices honey wheat bread
- 8 slices pepper jack cheese
- 4 to 7 teaspoons pepper jelly
- 1 teaspoon everything seasoning blend, optional
Directions
- Heat oil in a skillet over medium heat. Add prosciutto; cook until crisp, 4-5 minutes. Remove to paper towel-lined plates.
- Add onion to skillet; cook until tender, 3-4 minutes.
- Preheat waffle maker. Spread softened butter over one side of each piece of bread. Flip slices over. On half the slices, spread with hot pepper jelly. Top with a slice of cheese, fried prosciutto and onion. Close into a sandwich. Place butter side out onto preheated waffle maker.
- Cook until cheese is melted and bread is golden brown. If desired, sprinkle with everything bagel seasoning.
Nutrition Facts
1 sandwich: 485 calories, 29g fat (17g saturated fat), 89mg cholesterol, 923mg sodium, 33g carbohydrate (7g sugars, 4g fiber), 25g protein.
Ingredients
- Guacamole
- Cotija cheese, crumbled
- Cherry tomatoes, halved
- Sliced American cheese
- Green olives with pimientos
- Pitted ripe olives
- Sweet red pepper
- Tortilla chips
Directions
- On a large platter or cutting board, guacamole into a Grinch face shape. Sprinkle a band of cotija cheese on top. Top with halved tomatoes in a triangle hat shape. Sprinkle additional cheese at the end of the hat. Using cookie cutters or a knife cut American cheese into eye shapes. Place two green olives for eyes. Slice black olives into thin strips, place over eyes for eyebrows. Cut red pepper into thin strips, place over guacamole for mouth and nose lines. Serve with tortilla chips.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 medium sweet onions, thinly sliced
- 1 pinch salt
- PARMESAN BREAD CRUMBS:
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter, melted
- SOUP:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped celery
- 1/2 cup sliced fennel bulb
- 3 garlic cloves, minced
- 1/4 cup white wine
- 6 cups chicken stock
- 3 cups chopped fresh kale
- 1 cup crumbled cooked bacon, divided
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 cups shredded cooked chicken breast
- 1 package (8 ounces) potato gnocchi
- 2-1/2 cups shredded cheddar cheese
- 1 cup heavy whipping cream, warmed
- 1/4 teaspoon cayenne pepper
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Directions
- To caramelize the onions, heat olive oil and butter in a large Dutch oven or soup pot over medium-high heat. Add onions; cook 4-5 minutes, stirring occasionally. Stir in salt. Reduce heat to low; cover. Cook until onions are soft, about 15 minutes, stirring occasionally. Remove the lid; cook another 20 minutes or until very soft and browned, stirring occasionally. Transfer to a small bowl; set aside.
- Preheat oven to 350°. Line a 15x10x1-in. baking sheet with aluminum foil or parchment paper. To make the bread crumbs, in a small bowl, combine panko, Parmesan and melted butter. Spread in an even layer on the prepared baking sheet. Bake 10-12 minutes, stirring once, until golden brown. Remove; let cool.
- To make the soup, add olive oil and butter to the same Dutch oven or soup pot over medium heat. Add celery and fennel; cook until softened and beginning to brown, 7-8 minutes. Add garlic; cook until fragrant, 30-60 seconds. Add white wine; bring to a simmer, scraping the browned bits up from the bottom until mostly dissolved, 1-2 minutes.
- Add caramelized onions, chicken stock, kale, 3/4 cup crumbled bacon, soy sauce, salt, thyme and pepper to the pot; bring to a boil. Reduce the heat. Cover; simmer for 10-15 minutes.
- Remove lid; stir in shredded chicken and gnocchi. Simmer uncovered until gnocchi floats to the top, 2-3 minutes. Stir in shredded cheese. Place cream in a small bowl; add a small amount of hot soup broth to the bowl to temper it. Slowly pour the mixture into the soup, stirring constantly. Stir in cayenne pepper.
- In a small bowl, whisk together cornstarch and water. Stir into the soup; simmer until thickened, 2-3 minutes.
- Ladle soup into serving bowls. Top each with remaining crumbled bacon and Parmesan bread crumbs. Serve immediately.
Nutrition Facts
1 serving: 617 calories, 41g fat (21g saturated fat), 133mg cholesterol, 1657mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 33g protein.
Ingredients
- 1 package (12 ounces) dark chocolate or semisweet chocolate chips
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, cubed
- 1 package (10 ounces) miniature marshmallows
- 12 ounces (10 cups) Rice Chex cereal
- 1/4 cup confectioners' sugar
Directions
- In a large microwave-safe bowl, combine chocolate chips and peanut butter. Microwave in 1-minute increments at 50 percent power until melted and smooth, stirring as needed. Add butter; stir until melted and well-incorporated. If necessary, microwave another 30-60 seconds at 50 percent power until completely smooth.
- Add marshmallows; stir to coat. Microwave in 30-second increments at high power until the marshmallows begin to puff and become soft, stirring as needed.
- Place cereal in an extra-large bowl. Pour chocolate mixture on top; fold until evenly coated. Transfer to a parchment-lined 13x9-in. baking dish. Use a spare piece of parchment paper to firmly press cereal mixture into an even layer. Let cool 1-2 minutes; dust generously with powdered sugar. Let cool completely. Cut into squares to serve.
Nutrition Facts
1 bar: 696 calories, 14g fat (6g saturated fat), 5mg cholesterol, 1147mg sodium, 137g carbohydrate (28g sugars, 4g fiber), 12g protein.
Ingredients
- Cheddar cheese
- Sliced green olives with pimientos
- Green grapes
- Fresh rosemary sprigs
- Sweet red pepper
- Fresh mozzarella cheese pearls
- Sliced pepperoni
- Summer sausage
Directions
- Cut cheddar cheese into two eye shaped pieces. Place onto large serving platter or cutting board. Place a slice of green olive with pimento over cheddar. Arrange green grapes into a Grinch face shape around eyes. Place two large sprigs of rosemary for eyebrows, and thin slices of red pepper for the mouth. Use a rounded piece of red pepper for the nose. Arrange mozzarella pearls over top of grapes for Santa hat band. Layer pepperoni over mozzarella pearls to create a hat shape. Fill remainder of platter with sausage or salami, as desired.
Ingredients
- DIPS:
- 8 medium apples (Granny Smith, Honeycrispy, Gala), whole and sliced
- 2 cups caramel apple dip
- 1 cup cream cheese fruit dip
- TOPPINGS:
- 1 cup crushed mixed nuts
- 1 cup M&M's minis
- 1 cup miniature marshmallows
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup dried cranberries
- 1/4 cup sprinkles
- DIPPERS:
- 1 sleeve graham crackers
- 1/2 package pretzel rods
- Popcorn balls
- Wooden skewers, for dipping
Directions
- On a large platter or cutting board, arrange apples, dips, toppings and dippers. Arrange wooden skewers on the side for dipping apples.
Nutrition Facts
1 serving: 1018 calories, 42g fat (14g saturated fat), 20mg cholesterol, 1052mg sodium, 155g carbohydrate (106g sugars, 8g fiber), 13g protein.
Ingredients
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 jar (16 ounces) picante sauce
- 3 tablespoons brown sugar
- 1 tablespoon prepared mustard
- Hot cooked rice, optional
Directions
- Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken.
- Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts
1 each: 209 calories, 2g fat (1g saturated fat), 66mg cholesterol, 1009mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 26g protein.
Ingredients
- 6 tablespoons unsalted butter
- 3/4 cup packed brown sugar
- 4 medium bananas, sliced
- 2 tablespoons spiced rum
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- BREAD PUDDING:
- 2 cups half-and-half cream
- 1 cup whole milk
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 loaf (17 ounces) brioche bread, cubed
- Whipped cream, for garnish
Directions
- Preheat oven to 350°. Grease a 13x9-inch baking dish.
- In a large saucepan, melt butter over medium heat. Add brown sugar; stir until smooth. Stir in banana slices. Increase heat to medium-high; cook, without stirring, for 3 minutes. Remove from heat. Stir in rum, cinnamon and salt; let cool 10 minutes.
- Spoon a small amount of rum sauce into the prepared baking dish; spread into a thin layer. Set remaining sauce aside.
- In a large bowl, whisk together half-and-half cream, milk, eggs, vanilla and cinnamon. Stir in cubed brioche until fully coated; stir in remaining rum sauce. Transfer to the prepared baking dish. Bake 35-40 minutes or until the top is golden brown. Let slightly cool before cutting into squares.
- To serve, spoon sauce from the pan over each square. Top with whipped cream, if desired.
Nutrition Facts
1 serving: 365 calories, 17g fat (10g saturated fat), 116mg cholesterol, 327mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 7g protein.
Ingredients
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg, room temperature
- 1 cup whole milk
- TOPPING:
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
Directions
- Preheat oven to 375°. Grease a 12-cup muffin tin; set aside.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cardamom and ginger; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Beat in egg until combined. Reduce speed to low; alternate adding dry ingredients and milk, starting and ending with the flour mixture, being careful not to overmix.
- Divide batter evenly into the prepared muffin tin. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes. Remove to a wire rack to cool completely.
- To make topping, melt butter in a shallow microwave-safe bowl. In a separate small bowl, stir together sugar, cinnamon, nutmeg, cardamom and ginger. Dip the entire muffin into the melted butter, then roll in the spiced sugar mixture. Serve immediately.
Nutrition Facts
1 muffin: 322 calories, 17g fat (10g saturated fat), 58mg cholesterol, 258mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 4g protein.
Ingredients
- 2 cups sweetened shredded coconut
- 1-1/2 cups semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup unsalted cashews, roughly chopped
- 1 cup old-fashioned oats
- 1 cup graham cracker crumbs
- 1 can (14 ounces) sweetened condensed milk
Directions
- Preheat oven to 350°F. Line two 15x10x1-in. baking sheets with parchment paper; set aside.
- In a large bowl, mix all ingredients until thoroughly combined. Scoop dough into heaping 2 tablespoonfuls; line 2 in. apart on prepared baking sheet.
- Bake 14-16 minutes until edges are lightly golden. Let cool until fully set, about 10 minutes. Remove to a wire rack to cool completely.
Nutrition Facts
1 cookie: 555 calories, 28g fat (17g saturated fat), 15mg cholesterol, 153mg sodium, 72g carbohydrate (57g sugars, 3g fiber), 9g protein.
Ingredients
- 1 (14 ounces) prepared angel food cake, divided
- 2 cups cherry pie filling, divided
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup plain Greek yogurt
- 1-1/2 cups half-and-half cream or whole milk
- 1 tub (8 ounces) frozen whipped topping, thawed
- 1/2 cup slivered almonds, optional
Directions
- Arrange half the cubed cake in the bottom of a deep 9x9-in. glass baking pan or trifle dish.
- Spread 1 cup cherry pie filling over the cake in an even layer. Top with remaining cake pieces.
- In a large bowl, whisk together vanilla pudding, Greek yogurt and half-and-half or milk until slightly thickened, about 1 minute. Pour mixture over the cake; spread it into an even layer. Spread whipped topping over the cake; dot with the remaining 1 cup cherry pie filling. Use a sharp knife or toothpick to swirl the pie filling into the whipped topping to create a marbled appearance.
- Cover; refrigerate 8-12 hours. Before serving, garnish with slivered almonds, if desired.
Nutrition Facts
1 serving: 275 calories, 8g fat (6g saturated fat), 20mg cholesterol, 336mg sodium, 44g carbohydrate (22g sugars, 1g fiber), 4g protein.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 3/4 cup packed brown sugar
- 3/4 cup canned pumpkin
- 1 each large egg yolk, room temperature
- 1-1/2 teaspoons vanilla extract
- 3-1/4 cups all-purpose flour
- 3-1/2 teaspoons cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- ROLLING SUGAR:
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
Directions
- Preheat oven to 350°. Cream sugars and butter until fluffy, 5-7 minutes; beat in pumpkin, egg and vanilla. In another bowl, whisk together flour, cornstarch, cinnamon, cream of tartar, baking soda, baking powder, salt, nutmeg and ginger; gradually beat into creamed mixture. Refrigerate until firm, about 1 hour.
- In a small bowl, combine sugar and cinnamon. Scoop or shape dough by 2 tablespoonfuls; roll in cinnamon sugar. Place 2 in. apart on parchment-lined baking sheets.
- Bake until browned, 14-16 minutes. Let stand on baking sheet 5 minutes before removing to wire racks to cool.
Nutrition Facts
1 cookie: 164 calories, 6g fat (4g saturated fat), 22mg cholesterol, 93mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 2g protein.
Ingredients
- 2-1/2 ounces pitted dates
- 1/3 cup orange juice
- 1/4 cup butter, softened
- 1/3 cup packed brown sugar
- 1 large egg
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon baking soda
- 1 teaspoon grated orange zest
- 1/4 teaspoon vanilla extract
- TOFFEE SAUCE:
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup heavy whipping cream
- Vanilla ice cream or whipped cream
Directions
- In a small bowl, combine dates and orange juice. Microwave in 30-second increments until dates are soft, 1-2 minutes. Cool slightly. Process in a small food processor or use an immersion blender until mostly smooth.
- In a medium bowl, cream butter and brown sugar until light and fluffy. Add egg, beating well. Combine the flour, baking powder, salt, ginger, cinnamon and baking soda; gradually add to creamed mixture. Stir in date mixture, orange zest and vanilla.
- Fill two well-greased 4-in. fluted tube pans two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack.
- Meanwhile, in a small saucepan, melt butter; stir in brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. To serve, invert puddings onto dessert plates. Serve warm with sauce and ice cream or whipped cream.
Nutrition Facts
1 pudding with 1/4 cup sauce (calculated without ice cream or whipped cream): 1270 calories, 71g fat (44g saturated fat), 283mg cholesterol, 938mg sodium, 156g carbohydrate (117g sugars, 4g fiber), 11g protein.
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground turkey
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 8 garlic cloves, minced
- 3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
- 2 cans (15 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 1/3 cup sugar
- 2 tablespoons Italian seasoning
- 1 tablespoon minced fresh basil
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 10 cups uncooked spiral pasta
- 1/4 cup grated Parmesan cheese
Directions
- In a Dutch oven or large saucepot, heat oil over medium heat. Cook turkey, green pepper and onion until meat is no longer pink and vegetables are tender, 8-10 minutes. Add garlic; cook 1 minute longer. Drain, if necessary.
- Stir in the tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, basil, marjoram and salt. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened, 35-40 minutes.
- Meanwhile, cook pasta according to package directions; drain. Serve sauce over pasta; sprinkle with cheese. Garnish with additional fresh basil, if desired.
Nutrition Facts
1 serving: 602 calories, 11g fat (2g saturated fat), 62mg cholesterol, 789mg sodium, 94g carbohydrate (18g sugars, 8g fiber), 35g protein.
The post 19 Easy and Delicious Recipes with Ravioli appeared first on Taste of Home.
]]>Ravioli Lasagna
Total Time1 hour 5 min
Servings8 servings
From the Recipe Creator:When you taste this dish, you’ll think it’s a from-scratch recipe—but it starts with frozen ravioli! —Patricia Smith, Asheboro, North Carolina
Nutrition Facts:1 cup: 401 calories, 15g fat (6g saturated fat), 56mg cholesterol, 698mg sodium, 41g carbohydrate (9g sugars, 4g fiber), 23g protein.
Quick Ravioli & Spinach Soup
Total Time25 min
Servings6 servings (21/2 qt.)
From the Recipe Creator:I love my Italian American traditions, but I never had time to make a classic Italian wedding soup. So I created this shortcut version with ravioli. —Cynthia Bent, Newark, Delaware
Nutrition Facts:1-2/3 cups: 292 calories, 11g fat (3g saturated fat), 91mg cholesterol, 1638mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 28g protein.
You need a mere five ingredients to mix up this cozy soup. It’s a great option for when you need comfort food ASAP.
Ham Ravioli Bake
Total Time40 min
Servings4 servings
From the Recipe Creator:I based this recipe on a dish my husband likes to order when we go out for Italian food. Not only does he love it, but my daughter does too! —Jennifer Berger, Eau Claire, Wisconsin
Nutrition Facts:1 serving: 653 calories, 31g fat (16g saturated fat), 137mg cholesterol, 1496mg sodium, 61g carbohydrate (5g sugars, 3g fiber), 35g protein.
Leftover ham? Put it to work in this creamy casserole that comes together with veggies, ravioli and jarred Alfredo sauce. It’s an easy option for a busy weeknight or a post-holiday meal.
Here are some more stuffed pasta recipes for when you have some extra time to spend in the kitchen.
One-Pan Tuscan Ravioli
Total Time25 min
Servings4 servings
From the Recipe Creator:Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don’t have eggplant. Very flexible! —Sonya Labbe, West Hollywood, California
Nutrition Facts:1-1/2 cups: 376 calories, 10g fat (4g saturated fat), 36mg cholesterol, 1096mg sodium, 56g carbohydrate (11g sugars, 8g fiber), 16g protein.
Enjoy Meatless Monday with this simple ravioli recipe. To make it fully vegetarian, swap the chicken broth for vegetable broth. Plus, since this meal cooks in just one pan, cleanup’s a breeze.
Ravioli with Snap Peas & Mushrooms
Total Time30 min
Servings8 servings
From the Recipe Creator:Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida
Nutrition Facts:1 cup: 347 calories, 11g fat (5g saturated fat), 36mg cholesterol, 470mg sodium, 44g carbohydrate (11g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.
This cheese ravioli recipe idea includes toasted hazelnuts, earthy sage, sauteed mushrooms and zingy lemon zest. A very light cream sauce lets the flavors jump out of the pan.
Greek-Style Ravioli
Total Time25 min
Servings2 servings
From the Recipe Creator:Here's a flavorful Greek twist on an Italian classic. It’s an easy weekday meal that’s become one of our favorites. My husband and I enjoy it with garlic cheese toast. —Hetti Williams, Rapid City, South Dakota
Nutrition Facts:1-1/4 cups: 333 calories, 12g fat (5g saturated fat), 61mg cholesterol, 851mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Looking for global ravioli recipe ideas? Feta cheese, spinach and olives will instantly transport you to the Greek islands. Use ground lamb instead of beef for a more Mediterranean taste.
Ravioli Casserole
Total Time40 min
Servings8 servings
From the Recipe Creator:The whole family will love this yummy dish that tastes like lasagna without all the fuss. Timesaving ingredients like prepared spaghetti sauce and frozen ravioli make it a cinch to put together. Children can help you assemble this one. —Mary Ann Rothert, Austin, Texas
Nutrition Facts:1 cup: 518 calories, 25g fat (12g saturated fat), 88mg cholesterol, 1411mg sodium, 44g carbohydrate (13g sugars, 5g fiber), 30g protein.
This meal only tastes like it took all day. Made with just five timesaving ingredients, you can have dinner on the table in under an hour. Serve with garlic bread and a side salad.
Pasta with Creamy Fennel Sauce
Total Time1 hour
Servings6 servings
From the Recipe Creator:When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California
Nutrition Facts:1 serving: 309 calories, 7g fat (3g saturated fat), 19mg cholesterol, 690mg sodium, 51g carbohydrate (11g sugars, 5g fiber), 12g protein.
A homemade fennel sauce takes packaged ravioli to the next level. Plus, you can make the sauce up to three days in advance.
Ravioli Soup
Total Time1 hour 5 min
Servings10 servings (2-1/2 quarts)
From the Recipe Creator:We adore everything pasta, so I used it as the inspiration for this unique soup. The meaty tomato base pairs perfectly with the cheesy ravioli pillows. My family can't get enough of this dish! —Shelley Way, Cheyenne, Wyoming
Nutrition Facts:1 cup: 235 calories, 8g fat (4g saturated fat), 42mg cholesterol, 542mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 17g protein.
If you like your soup on the thicker side, bust out your Dutch oven to make this (almost) one-pot meal. The base is meaty and the ravioli is cheesy.
Toasted Ravioli
Total Time35 min
Servingsabout 1-1/2 dozen
From the Recipe Creator:While visiting a friend who had just moved to St. Louis, Missouri, I tried toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin
Nutrition Facts:1 piece: 73 calories, 5g fat (1g saturated fat), 6mg cholesterol, 117mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 2g protein.
Be prepared to practice your deep-frying skills with this Midwestern appetizer recipe. Seasoned breadcrumbs gives it extra crunch and flavor. Make this at home and you’ll never need the restaurant version again.
Fiesta Ravioli
Total Time20 min
Servings6 servings
From the Recipe Creator:I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. —Debbie Purdue, Freeland, Michigan
Nutrition Facts:1 serving: 470 calories, 20g fat (9g saturated fat), 74mg cholesterol, 1342mg sodium, 48g carbohydrate (4g sugars, 6g fiber), 23g protein.
Italian ingredient, meet Mexican flavors. This fusion dinner recipe uses just five ingredients and gives ravioli the taste of mini enchiladas. Yum! Serve with a Mexican-inspired salad and pineapple sherbet for dessert.
Sage-Pecan Butternut Squash Ravioli
Total Time25 min
Servings4 servings
From the Recipe Creator:I am addicted to this ravioli recipe. The sauce is incredible with any pasta, but ravioli makes it a convenient dinner-in-one. —Barbie Miller, Oakdale, Minnesota
Nutrition Facts:1 cup: 568 calories, 32g fat (11g saturated fat), 44mg cholesterol, 637mg sodium, 63g carbohydrate (19g sugars, 5g fiber), 11g protein.
Sounds so fancy but surprisingly easy. The flavors scream autumn! With toasted pecans, nutmeg and brown sugar, think outside the marinara sauce with this ravioli recipe idea.
Ravioli with Sausage
Total Time20 min
Servings5 servings
From the Recipe Creator:My family loves this dish—it's on our menu at least once a month. It's easy to double for large crowds... just keep it warm in a slow cooker. I usually serve the ravioli with green beans amandine and garlic bread.—Krendi Ford, Belleville, Michigan
Nutrition Facts:1 cup: 361 calories, 13g fat (5g saturated fat), 49mg cholesterol, 1304mg sodium, 43g carbohydrate (13g sugars, 5g fiber), 19g protein.
Crowd-Pleasing Ravioli Nachos
Total Time1 hour 5 min
Servings6-1/2 dozen
From the Recipe Creator:Lightly breaded and deep-fried, ravioli goes to a new level in this nacho-like appetizer. Kids and grown-ups can’t get enough of the crispy, cheesy, flavorful crowd pleasers.—Robert Doornbos, Jenison, Michigan
Nutrition Facts:1 ravioli: 87 calories, 5g fat (1g saturated fat), 19mg cholesterol, 162mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 3g protein.
Everyone’s favorite communal appetizer pleasure gets an Italian twist. Breaded deep-fried ravioli replace tortilla chips. Genius! Let the kids assemble this ravioli recipe before baking.
Cheese Ravioli with Veggies
Total Time25 min
Servings6 servings
From the Recipe Creator:When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. —Amy Burns, Charleston, Illinois
Nutrition Facts:1 cup: 339 calories, 15g fat (9g saturated fat), 73mg cholesterol, 391mg sodium, 35g carbohydrate (2g sugars, 3g fiber), 15g protein.
The ravioli and vegetables are all cooked together for this healthy lazy supper. Give the red sauce the night off and enjoy butter and Parmesan with this ravioli recipe idea.
Toasted Mexican Ravioli
Total Time30 min
Servings4 servings
From the Recipe Creator:We like Mexican and Italian foods, so spicy breaded ravioli gives us the best of both worlds. We serve sauce on the side and pass the queso fresco. —Cristy King, Scott Depot, West Virginia
Nutrition Facts:1 serving: 789 calories, 41g fat (14g saturated fat), 141mg cholesterol, 1490mg sodium, 75g carbohydrate (5g sugars, 4g fiber), 27g protein.
In case you didn’t know it yet, your air fryer was a great investment. Fried with a punch of taco seasoning in the breading, go ahead and double dip into the creamy enchilada sauce.
Hearty Beef Ravioli
Total Time25 min
Servings6 servings
From the Recipe Creator:In this fun family-friendly supper, we add our favorite taco toppings to beef ravioli. It's easy for kids to customize their own fixings for a no-fuss meal. —Taste of Home Test Kitchen
Nutrition Facts:1 serving: 375 calories, 10g fat (5g saturated fat), 44mg cholesterol, 695mg sodium, 49g carbohydrate (7g sugars, 4g fiber), 21g protein.
Taco seasoning is the secret ingredient. Oops, it’s not a secret anymore. Sorry! Try this ravioli recipe idea when you need to break out of a red sauce rut.
Ravioli Appetizer Pops
Total Time30 min
Servings3-1/2 dozen
From the Recipe Creator:Ravioli on a stick is a tasty appetizer everyone talks about. They’re simple and fun to make and eat. Use packaged dipping sauces, or make your own. Get my recipes on my blog, thehopelesshousewife.com. —Erika Monroe-Williams, Scottsdale, Arizona
Nutrition Facts:1 appetizer (calculated without marinara sauce and pesto): 32 calories, 1g fat (0 saturated fat), 9mg cholesterol, 97mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.
Fry and freeze a bunch ahead of time for any type of party. Both adults and kids love food on a stick! Get creative with your dipping sauces.
Ravioli with Creamy Squash Sauce
Total Time20 min
Servings4 servings
From the Recipe Creator:Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good your family won't notice it's meatless. —Taste of Home Test Kitchen
Nutrition Facts:1-1/4 cups: 671 calories, 51g fat (22g saturated fat), 122mg cholesterol, 578mg sodium, 42g carbohydrate (2g sugars, 7g fiber), 18g protein.
This ravioli recipe idea is a cold-weather winner. It has colorful squash and spinach with a toasted walnut crunch in a cream sauce. Could ravioli recipe ideas get any better?
Recipes with Ravioli FAQ
Can I bake ravioli instead of boiling it?
Baked ravioli is a great alternative to boiled, especially for easy casseroles and sheet-pan dinners. Simply layer uncooked or frozen ravioli in a baking dish with sauce or broth and whatever other ingredients are in the recipes, from meat to vegetables and cheese. Then, cover and bake until tender and bubbly. This hands-off method saves time and minimizes cleanup. For added texture, top with toasted bread crumbs or broil for a few minutes to crisp the edges of the ravioli.
What sauces pair well with ravioli?
Ravioli are sturdy enough to pair with hefty marinara and chunky bolognese, yet light enough for a coating of creamy Alfredo sauce or brown butter sauce with sage. For lighter options, try tossing ravioli with pesto, a drizzle of olive oil and fresh herbs or a bright lemon and white wine sauce. Understanding the different types of pasta sauce and how they complement various pasta shapes can help you match sauces to ravioli perfectly.
How do I store leftover ravioli dishes?
Store leftover ravioli dishes in an airtight container in the refrigerator for up to three days. To maintain the best texture, reheat gently in the oven or on the stovetop, adding a splash of water, broth or extra sauce to soften the cold pasta. You can also freeze cooked pasta for longer storage. Lay the cooked ravioli in a single layer on a baking sheet, freeze and transfer to freezer-proof storage bags. When ready to enjoy, cook directly from frozen or thaw overnight.
The post 19 Easy and Delicious Recipes with Ravioli appeared first on Taste of Home.
]]>Ingredients
- 2 large sweet potatoes (about 2 pounds)
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- Cooking spray
- Sauce or maple syrup, for dipping
Directions
- Place unpeeled potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until just tender, about 15 minutes. Drain; cool to room temperature.
- Peel off skins; grate into a large bowl. Add oil, cornstarch, salt, garlic powder, paprika and onion powder until well combined. Scoop by tablespoonfuls; roll into 1-inch long cylinders.
- Preheat air-fryer to 400°. In batches, place into greased air-fryer basket. Spray lightly with cooking spray.
- Cook for 5 minutes. Turn; cook until tots are crisp, 5-7 minutes longer. Serve immediately with dipping sauce, as desired.
Nutrition Facts
5 tots: 149 calories, 3g fat (0 saturated fat), 0 cholesterol, 406mg sodium, 30g carbohydrate (12g sugars, 4g fiber), 2g protein.
Ingredients
- 12 ounces uncooked radiatore pasta
- 3 medium peaches, chopped
- 1 cup grape tomatoes, halved
- 1 cup crumbled cooked bacon
- 1 cup fresh mozzarella pearls
- 1 cup loosely packed basil leaves, chopped
- 1/2 cup champagne vinegar
- 1/2 cup olive oil
- 1/4 cup hot honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
Directions
- Cook pasta according to package instructions. Drain; rinse in cold water. Place pasta in a large bowl. Add peaches, tomatoes, bacon, mozzarella and basil.
- In a small bowl, whisk together vinegar, olive oil, hot honey, mustard, salt, Italian seasoning and pepper. Pour dressing over pasta mixture; toss to coat. Cover; refrigerate until ready to serve.
Nutrition Facts
1 serving: 307 calories, 16g fat (5g saturated fat), 22mg cholesterol, 330mg sodium, 32g carbohydrate (11g sugars, 2g fiber), 11g protein.
Ingredients
- 3 large zucchini
- 3 garlic cloves, minced
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Olive oil and freshly chopped herbs, for garnish
Directions
- Bring a large pot of water to a boil. Add zucchini; reduce to a simmer. Cook until zucchini is fork-tender, 20-25 minutes. Transfer to a colander to drain until cool to the touch, about 30 minutes. Mince or grate zucchini. Place back in the colander; let drain 10-15 more minutes. Transfer to a large bowl.
- To the bowl, add garlic, tahini, olive oil, lemon juice, lemon zest, salt and pepper; stir until combined.
- Transfer to a serving bowl. Top with a drizzle of olive oil and fresh herbs, if desired.
Nutrition Facts
1 serving: 85 calories, 7g fat (1g saturated fat), 0 cholesterol, 302mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein.
Ingredients
- 1 tablespoon butter
- 1-1/2 pounds maple-flavored bacon strips, chopped
- 4 large onions, chopped
- 1 teaspoon dried thyme
- 1-1/2 cups packed brown sugar
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
Directions
- In a large pot, melt butter over medium heat. Add bacon, cook until crisp, 6-8 minutes. Remove with a slotted spoon. Add onions to the same pot; cook until onions are tender, 10-12 minutes.
- Add cooked bacon, brown sugar, salt, pepper and thyme; cook until sugar has dissolved. Stir in balsamic vinegar; bring to a boil. Reduce heat; simmer until most of the liquid has evaporated, stirring occasionally, 45-50 minutes.
- Stir in honey. Serve warm or refrigerate leftovers.
Nutrition Facts
2 tablespoons: 81 calories, 3g fat (1g saturated fat), 6mg cholesterol, 131mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 2g protein.
Ingredients
- Ice cubes
- 1-1/2 ounces vodka
- 3 ounces lemonade
- 1/2 ounce raspberry liqueur
- 3 honeydew melon balls
Directions
- Fill a cocktail glass with ice; top with vodka. Add lemonade and raspberry liqueur; stir to combine.
- Thread honeydew onto a cocktail skewer, place half into glass.
Nutrition Facts
1 drink: 206 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 0 protein.
Ingredients
- 1 cup water
- 3/4 cup packed brown sugar
- 1 large banana, mashed
- 1 cinnamon stick (3 inches)
- 1 pinch salt
- 1 tablespoon vanilla extract
- LATTE:
- Ice cubes
- 4 tablespoons banana bread syrup
- 2 ounces brewed espresso
- 6 ounces 2% milk
- COLD FOAM:
- 1 tablespoon banana bread syrup
- 2 ounces heavy whipping cream
- 1 pinch ground cinnamon, optional
- 1 pinch ground nutmeg, optional
Directions
- To make the banana bread syrup, in a large saucepan over medium-low heat, combine water, brown sugar, mashed banana, cinnamon stick and salt. Bring to a low simmer; cook until mixture has reduced and thickened slightly, 8-10 minutes. Remove from heat; discard the cinnamon stick. Transfer syrup to a high-powered blender and puree until smooth. Stir in vanilla extract; transfer to a Mason jar to cool.
- To make the latte, fill a tall glass with ice. Add banana bread syrup and espresso; stir. Add milk.
- To make the cold foam, place banana bread syrup and cream in a Mason jar. Use a milk frothing wand to froth 1-2 minutes or until mixture becomes foamy. Alternatively, seal the jar; shake vigorously until mixture becomes foamy. Pour foam over latte. Dust with cinnamon and nutmeg, if desired.
Nutrition Facts
1 latte: 491 calories, 25g fat (16g saturated fat), 82mg cholesterol, 111mg sodium, 60g carbohydrate (53g sugars, 0 fiber), 8g protein.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound potato gnocchi
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh thyme
- 1 teaspoon white wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 hard-boiled large eggs, chopped
- 1/4 cup chopped sweet pickles
Directions
- Heat olive oil and butter in a large skillet over medium heat. Add gnocchi; cook until golden brown, about 5 minutes per side. Remove from the heat.
- In a large bowl, stir together mayonnaise, Dijon mustard, thyme, vinegar, smoked paprika, salt and pepper.
- Add gnocchi to the bowl; stir to combine. Fold in chopped eggs and pickles. Serve warm or cover and chill in the refrigerator until ready to serve.
Nutrition Facts
1 serving: 430 calories, 21g fat (5g saturated fat), 123mg cholesterol, 999mg sodium, 50g carbohydrate (1g sugars, 4g fiber), 11g protein.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup whole milk
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups fresh or frozen pitted dark sweet cherries (thawed) roughly chopped
- 2 tablespoons coarse sugar, optional
Directions
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and almond extract. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in cherries.
- Fill 18 paper-lined muffin cups three-fourths full. Sprinkle with course sugar, if desired.
- Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 171 calories, 6g fat (4g saturated fat), 35mg cholesterol, 139mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.
Ingredients
- 1 pound fresh carrots, peeled
- 1 package (2-1/4 ounces) slivered almonds
- 1/3 cup rice vinegar
- 1/4 cup packed brown sugar
- 1/4 cup minced fresh cilantro
- 2 tablespoons white balsamic vinegar
- Zest and juice of 2 small navel oranges
- Zest and juice of 1 medium lime
- 1/4 teaspoon ground coriander
- 1/4 teaspoon celery salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon white pepper
- 1/8 teaspoon chili powder
- Dash cayenne pepper
- Salt, to taste
Directions
- Use a vegetable peeler to shave carrots into ribbons. Place in a large bowl; add almonds.
- In a small bowl, combine remaining ingredients. Pour dressing over carrots and almonds; toss to coat. Serve immediately or cover and refrigerate at least 2 hours.
Nutrition Facts
1 serving: 165 calories, 6g fat (0 saturated fat), 0 cholesterol, 325mg sodium, 28g carbohydrate (22g sugars, 4g fiber), 3g protein.