Crockpot Ravioli

Crockpot Ravioli

1 bag frozen cheese ravioli

1 jar marinara sauce

1C shredded mozzarella cheese

 

Place frozen ravioli in a crockpot. Pour sauce over the pasta and toss to coat. Cover and cook on high about 3 hours. About 30 minutes before serving sprinkle with the cheese so that it has time to melt.

Roasted Garlic Macaroni and Cheese

Roasted Garlic Macaroni and Cheese

 

2 heads of garlic

Oil as needed

12 oz pasta

3 Tbsp butter

3 Tbsp flour

2 C milk

8 oz white cheddar cheese, grated

1 container garlic and herb flavor Boursin cheese

Salt free seasoning to taste

 

Heat oven to 350 degrees. Remove some of the outer wrapping on the garlic heads. Slice off the tops of the garlics. Place on a square of foil and drizzle oil over the tops and sprinkle with seasoning to taste. Wrap up tight in the foil. Bake for 40-60 minutes until you can easily squeeze out the garlic cloves. Let cool for a few minutes and squeeze out the garlic into a small bowl and mash. Set aside.  Cook pasta according to package directions. In a saucepan melt the butter over medium heat. Whisk in the flour and the mashed garlic, add in the milk slowly, stirring constantly. Cook until the sauce thickens and comes to a very low boil. Remove from heat and stir in the white cheddar and Borsin. Stir until cheese is completely melted. Combine cheese sauce with the pasta and serve.

Spinach Quiche

Spinach Quiche

1 (9 inch) pie crust

3 eggs, beaten

2 C half and half

Salt free seasoning to taste

¼ tsp dry mustard

2 green onions, sliced

1-1 ½ C spinach

1/2C Swiss cheese, grated

 

Thaw and bake pie crust for 10 minutes. Beat together eggs, half and half, seasoning, and dry mustard. Lay green onion and spinach in the pie crust, top with grated cheese Pour egg mixture over all and bake at 350 degrees for 45 minutes or until cooked through.

Coconut Curry Lentils

Coconut Curry Lentils

 

1 small onion

1 Tbsp oil

1 Tbsp curry powder

1 tsp cumin

3 C vegetable broth

1 C lentils

1 C coconut milk

 

In a pot sauté onion in the oil until soft. Add curry powder and cumin, and cook for about a minute. Add vegetable broth and lentils. Reduce heat to medium, cover and cook until lentils are soft about 15-20 minutes, stirring occasionally. Stir in coconut milk and cook until heated through.