Crunchy Toasted Parmesan Ravioli

My friend Doris told me how much she loved these. She loves the fried kind you get from a restaurant, so we thought we needed to try a baked, healthy version. Here is my version, that the hubs just loved. He wants me to try it on Baked Chicken Parmesan next... will do!!

1 bag ravioli
1 C panko bread crumbs
1 C italian bread crumbs
1/4 C flour
1/4 C parmesan cheese
Garlic salt to taste
Pepper to taste
Italian seasonings to taste
2 eggs
Marinara sauce

So take a cookie sheet, line it with foil. Place a wire rack on top of it and spray with oil. Preheat oven to 450. Bring a pot of water to boil, add ravioli. Boil for 2 minutes and let cool.

Beat eggs, dip ravioli in egg, then toss in the mixture of: panko, bread crumbs, and seasonings.

Bake 18 - 20 minutes. Serve with marinara.

Here is the original recipe: http://www.howsweeteats.com/2012/01/crunchy-oven-fried-cheese-ravioli/

Fish Pockets

Chef Kodi Wilson

I've made these before, but never thought to add veggies like corn and black beans! I saw the idea on Pinterest, so gave it a whirl. I had some leftover corn and black beans from a recipe earlier this week - so it was great to find a recipe to use up the rest. It was so easy, and my picky husband loved it!!

Tilapia filets or fish of choice
Veggies of choice - I used black beans, corn & some green peppers
2 TB frozen limeade (can also use orange juice or lemon - but I'd add some additional spice too, like Chipotle Tobasco for balance)
2 TB butter
1/2 tsp minced garlic
1/2 tsp freeze dried cilantro
garlic salt
fresh ground pepper
sea salt

Thaw fish, prepare foil, tear off about 16 inches for each piece of fish. Place veggies on bottom, add about 1 tsp of the liquid juice concentrate. Mix limeade, butter, garlic & cilantro. Place fish over veggies and top with a light dusting of garlic salt, then salt & pepper to taste, finish with butter mixture. The butter mixture will create a tender, juicy seasoning for the fish & veggies.

Bake in foil packets at 400 for 20 minutes.

If you wish to see the original recipe where the inspiration came from: http://www.pink-parsley.com/2011/06/foil-baked-fish-with-black-beans-and.html

Happy Eating!

Crockpot Chicken "Deelish"

Chef Kodi Wilson

So easy, so good. My favorite combination.

4 frozen chicken breasts
1 package vegetable dip/soup mix
1/2 a tub/pkg cream cheese
1/3 C sour cream
2/3 C italian dressing
2/3 C water
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Mix soup mix, cream cheese, dressing and water in a bowl. Drizzle crock pot with olive oil. Place chicken in pot. Pour mixture over chicken, ensuring chicken is practically covered. Cook on low for 8 hours. Mix well before serving. Serve alone or over buttered noodles or rice. DEE-LISH!

Cheesy Potatoes

3 medium potatoes, scrubbed, sliced
1 1/2 C milk
2 TB diced onion
1 1/2 C diced velveeta
salt & pepper to taste

Slice up potatoes & onion. Place in skillet over medium low heat with milk & stir constantly until potatoes are soft - about 15 minutes. Add cheese and keep stirring over low heat until smooth. Add salt & pepper to taste.

Hashbrown Egg Omelet "Muffins"

Chef Kodi Wilson

Saw a version of these on Pinterest, so I decided to try them. Hubby liked them, so they at least taste good. BUT I wish the hashbrowns would have stayed crispier after added the egg layer was added. But these will heat up nicely on our way out the door in the mornings on the way to work!

I tried a few versions: one egg in the cup (which was nice with some toast since they come out over-easy), Plain scrambled come out good, scrambled with some milk comes out nice and fluffy. Since I was going to all this trouble to make them, I grabbed enough ingredients to make 2 pans to bake at the same time.

Ingredients:
1 bag hashbrowns (I only used about 3/4 of the bag
Canola oil spray
1 dozen large eggs
1 bag shredded cheese of choice
1/2 diced green bell pepper
1/4 C diced onions
Fully cooked bacon
Spicy Tony Cachere's
Salt
Pepper

Spray muffin tins really well. Really well if it's an old pan, or they will stick.

Put 3/4 bag hashbrowns in a large microwaveable bowl. Heat in 45 second increments until unthawed and somewhat sticky or even mushy. Sprinkle with desired amount of seasonings. Press into oiled muffin tins. Bake at 425 for 15 - 18 minutes until desired crispiness. I added sprinkles of cheese before baking, thinking it might help get the potatoes to stick together easier.



Reduce oven to 350. Add scrambled eggs or a whole egg - whatever you desire. To the scrambled, I also added the bell pepper & onions to make it more like an omelette. Then I topped with the cooked bacon a sprinkled some cheese on top.Bake for another 13 - 15 minutes until desired level of doneness is achieved.



Prep photo

French Dip Pot Roast

Chef Kodi Wilson

This was the easiest yet most delicious pot roast I have ever made, and I'm pretty good at pot roast - just ask my friends. I made this one especially for french dip sandwiches. They were probably the most delicious I have EVER had. No joke.

1 pot roast
1 envelope Good Seasons Garlic & Herb Dressing
1/3 of a jar of sliced jalepenos
Seasoned meat tenderizer

Place meat in crock pot,chopped in medium chunks. Sprinkle generously with seasoned meat tenderizer on both sides, add dressing packet and jalepenos. Cover with water, cook on high 6 - 8 hours for the best fall-apart meat you've ever tasted with just the right amount of heat. YUMMO!!

Mozzarella Sticks

Chef Kodi Wilson

So I set out to make a healthier version of one of my favorite appetizers. I liked the idea of a version I could bake instead of fry. I saw a similar idea on Pinterest, but that one disappointed. So try this one instead:

Egg Roll or Wonton Wrappers (found in the produce section near tofu usually)
Mozzarella Cheese Sticks
Pepperoni
Pizza Sauce

So put about 1 TB pizza sauce into a wrapper, top with 5 - 7 pepperonis, a single cheese stick, and wrap up. Seal with water on the wrapper. Bake at 400, 6 minutes each side.

Serve warm. Can serve with extra sauce. Yumm-um-um-ummm.