Tomato-Cheese Ravioli Soup

I'm trying to cook healthier, and when I was trying to come up with a menu for this week I flipped open my Cooking Light cookbook and it opened to this recipe. I am so glad I tried it. It took about 15 minutes and it's really good. It's about 300 calories for a 1 1/4 cup serving.

1 can stewed tomatoes
1 can fat free reduced sodium chicken broth
1/2 teaspoon dried italian seasoning
3 cups frozen ravioli
1 small zucchini, sliced
1/4 teaspoon pepper

Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add ravioli, zucchini and pepper; bring to a boil. Cover, reduce heat, and simmer 7-8 minutes or until ravioli and zucchini are tender.

317 calories, 6.3 grams fat, 14.6 grams protein

Baked Ziti

This recipe is from The Biggest Loser Family Cookbook, so it's pretty healthy for you. Well, as healthy as pasta can get anyway.

Olive Oil Spray
1 14 1/2 box fiber enriched ziti or penne pasta (I can never find fiber enrinched ziti, so I get the Ronzoni Smart Taste penne)
1 15 oz container fat free ricotta (I can never find the fat free ricotta, so we always use the part skim)
2 lg egg whites
4 c reduced fat mozzarella cheese
1/4 tsp garlic powder
Salt, Pepper and Crushed Red Pepper Flakes, to taste (I omit the red pepper since it's a little spicy for Noah)
3 1/2 c low fat low sodium marinara sauce
2 tbsp grated reduced fat Parmesan cheese


Preheat oven to 450. Lightly mist a 13 x 9 baking dish with spray.

Cook ziti according to package directions until al dente, drain.

In a large mixing bowl, mix ricotta, egg whites and all but 1 cup of mozzarella until well combined. Add the garlic powder, and season with salt, pepper and red pepper flakes. Stir in the cooked pasta until combined.

Spread 1 cup marinara sauce at the bottom of the prepared dish. Add half the pasta in an even layer over the sauce. Top pasta evenly with another 1 cup of sauce. Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle mozzarella and the parmesan over the top.

Cover the dish with foil and bake for 20 minutes. remove the foil and bake for an additional 10 minutes or longer, until the mozzarella is melted. let stand for 5 minutes.

King Ranch Casserole

I've always heard of King Ranch Chicken, but I don't think I've ever had it. So We'll be trying this recipe this week.

One chicken, cooked, deboned and cut into bite size pieces
Corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes with onions and chilis
Grated cheese, several cups

Preheat oven to 350. Cook and debone chicken, reserving broth.

Mix soups, Rotel and chicken in a bowl.

Have a 9x13 inch pan ready, soften tortillas one at a time in broth and layer the bottom of your dish coming up on the sides a bit.

Add a layer of soup/chicken mixture and cover with cheese.

Repeat with tortillas, soup/chicken mixture and cheese until soup/chicken is used. I usually get three layers. Cover with foil and and bake about 30 minutes.

This last bit is not necessary but it is festive and adds crunchy texture. After the casserole is baked off, add heaping of corn tortilla CHIPS and top with cheese, put back into oven to melt cheese and serve hot.

Cheesy Chicken and Broccoli

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-
Directions
Heat oven to 400 degrees F. Prepare stuffing mix as directed on package; set aside.

Combine remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.

Bake 40 min. or until chicken is done.

Cinnabun Cake

This sounds SOOO good! I think I'm going to make this for a coworkers birthday next week


Cinnabun Cake

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
4 tbsp butter, melted

2 sticks butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon
2/3 cup nuts, optional

2 cups powdered sugar
5 tbsp milk
1 tsp vanilla

In an electric or stand mixer, mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in meleted butter. Pour batter into a greased 9x13 inch baking pan. In a large bowl, mix the 2 stikcs of butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 25-30 minutes or until tootpick comes out clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. SErve warm or at room temperature..

HOT from the oven is pretty good!!!

Chicken Enchilada Casseole

Got this from a girl at work, and had it tonight for dinner...it was delish!

Corn Tortillas
Chicken, cubed and cooked or canned (I used canned)
Cheese
Small container of sour cream
Cream of chicken soup
Diced chilies (I omitted...didn't have any)
Salt & Pepper (to taste, use your judgement)
Cumin

Fry up your tortillas a little in oil, just until pliable. Dab off the extra oil. Fill tortillas with cheese and put in a 13x9 greased pan. Fill up the pan, I think I made about 15. In a bowl, mix together the soup mix, sour cream, S&P, cumin, chilies (if using) and chicken. Pour mixture over enchiladas evenly and top with more cheese. Cook for 15-20 minutes at 375