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Monday, March 20, 2017

Canned Ravioli has never tasted so good

I love to find great tips to save money. Saving money is my goal and sharing what I learned as you know I do quite often here at annies home. It is important to learn to be efficient with what we are given.

The above picture may just look like a can of ravioli to you but to me it looks like a great kitchen resource. It is an ingredient that can be very versatile in several recipes. With spring coming up there will be many days that quick meals will be needed. The great thing is that using this ingredient I can make quick meals that are economical as well.

Join me as we make many meals. Try one for yourself after all a can of ravioli only cost around $1. Use 1 can of Chef Boyardee for each person you are cooking for. Each of the recipes  shared here make 4 servings.

Chef Boyardee Lasagna Bake

4 cans of Chef Boyardee Lasagna
1/2 lb. cooked ground beef
15 oz. container of ricotta cheese
1 1/2 cups shredded mozzerella
1/4 grated Parmesan
2 tablespoons Italian seasoning

Open all cans of lasagna in a large bowl and mix in cooked ground beef.
In a separate bowl, mix together ricotta and Parmesan cheeses.  Add Italian seasoning to cheese mixture
Pour half of the lasagna mixture into a baking dish.  Spread with half of the ricotta mixture.  Repeat this step again over first layer.
Evenly sprinkle mozzarella over the top ricotta layer.
Bake at 350 degrees F for 20 – 25 minutes or until cheese is golden brown.

Mexi-Mac and Cheese

  • 4 cans of Chef Boyardee Cheesy Nacho Rotini
  • 1 lb. cooked ground beef
  • 1 packet taco seasoning
  • 1/2 cup salsa (or leftover Taco Bell Border sauce packets)
  • 2 cups shredded cheddar cheese
  • sour cream (as desired)
  • tortilla chips

Mix together cooked ground beef, salsa and taco seasoning in a large bowl.
Open and empty all cans of Chef Boyardee and half of the cheddar cheese into the beef mixture.  Stir until combined.
Pour Mixture into a baking dish and evenly sprinkle with the remaining cheddar cheese.
Bake at 350 degrees F for 20 – 25 minutes or until cheese is golden brown.
Serve with a dollop of cool sour cream and tortilla chips for scooping.

Touchdown Chili Mac

  • 4 cans of Chef Boyardee Chili Mac
  • 1/2 lb. cooked ground beef
  • 1 stalk of celery (diced)
  • 1/2 onion (diced)
  • 1/2 cup salsa
  • 1 can kidney beans (drained)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 cup shredded cheddar cheese
In a large saucepan over medium heat, combine the ground beef, onion and celery and saute for 10 minutes, or until meat is browned.
Add the kidney beans, salsa, and spices to the ground beef.
Stir in the 4 cans of Chili Mac and the cup of cheddar cheese.
Cook together for another 10 minutes or until the cheddar cheese and thoroughly melted.
Serve with your favorite chili fixin’s!

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