Blog Archives

How I Feel + The State Fair.

8/29/2012

"When you put the kid in the car and you close the door. That little walk around to your own door, it's like a Carnival Cruise." ~Louis C.K.

Yeah, I totally get that.

We continued our annual tradition of going to the State Fair this past weekend. It's so much fun to enjoy it from a child's perspective! Penelope went down the big yellow slide, caught a catfish, built a toolbox, played Midway games, went on rides, all in her big girl underwear! Success! Here are a few snapshots of our day...

0 Comments

Spinach Ravioli Lasagna.

8/19/2012

1 Comment

This is a great recipe that can easily be adjusted to taste. Throw in your favorite veggies or not. Use cheese filled ravioli or meat. Super delicious! Here's what I learned:

This dish is heavy on cheese, flavor, and is pretty rich.
I chose beef filled ravioli instead of cheese.
It would be delicious with carrot shreds or sauteed mushrooms as add-ins.
I loved the sprinkle of paprika on top.

Spinach Ravioli Lasagna

Found here

Printable Version

INGREDIENTS
6 ounces fresh baby spinach
1/3 cup pesto
1 - 15 ounce jar Alfredo sauce
1/4 cup vegetable or chicken broth
1 - 25 ounce package frozen cheese or meat filled ravioli (do not thaw)
1 cup shredded Italian cheese blend
Paprika and fresh basil - optional

DIRECTIONS
Preheat oven to 375 degrees. Chop spinach and toss with pesto in a medium bowl. Combine Alfredo sauce and broth. Spoon 1/3 of the Alfredo sauce mixture into a lightly greased 11x17 baking dish. Top with half of the spinach mixture. Arrange half of the ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce and a sprinkle of paprika (optional). Bake for 30 minutes uncovered. Remove from oven and sprinkle with shredded Italian cheese blend. Bake an additional 5 minutes or until hot and bubbly.

1 Comment

What She Says + Pics.

8/15/2012

1 Comment

Penny: Don't be a monster mommy, be nice to me!

1 Comment

Grilled Pork Tenderloin Satay.

8/12/2012

0 Comments

I have made this twice in the past few weeks because it was that good! Here's what I learned:

I highly recommend spending the extra $5 and buying a set of metal skewers. The first go at this I used wooden skewers that had been soaking in water and they still burned up and stuck to the grill.
I did not use reduced sodium products as I had the regular versions on hand.
Double the sauce recipe otherwise there will not be enough for basting and dipping.
Served it with homemade veggie fried rice.

Grilled Pork Tenderloin Satay
Found here

Printable Version

INGREDIENTS
1 small onion, chopped
1/4 cup packed brown sugar
1/4 cup water
3 tablespoons soy sauce (reduced sodium - optional)
2 tablespoons creamy peanut butter (reduced sodium - optional)
4 1/2 teaspoons canola oil
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (approximately 1 pound)

DIRECTIONS
In a small saucepan, bring the first eight ingredients to a boil. Reduce heat and simmer uncovered for 10-12 minutes or until thickened. Set aside 1/2 cup (or more if you like) of the mixture to use for dipping.

Cut pork in half widthwise. Cut each half into thin strips. Thread pork onto skewers and baste. Grill uncovered over medium-high heat for 2-3 minutes each side or until no longer pink, basting occasionally.