Friday, November 18, 2016

November Meals

Shrimp in Coconut Lime Tomato Sauce

Harvest Pasta Sauce- I thought it was great but everyone else was gagging...

Bahn Mi Sandwiches

Smothered Pork Chops

Chili Dogs

Thanksgiving dishes
Pretzel and Sausage Stuffing

German Chocolate Cake

Broccoli Sausage Pasta

November Meal Swap with Angela

Angela and I did another meal swap which I LOOOOOOVE. It's so fun to try some of her families favorites and add new awesome recipes into our rotation. And I love having a week off from meal planning!

Cast-Iron Skillet Calzone- Like a giant pizza in a pot. This was our second favorite!

Steak and Potato Arugula Salad- The homemade dressing over the hot potatoes and steak...mmmm. This salad recipe would impress any "steak and potatoes" type of person!

Steak Meat Pie- AMAZING!!! 5 stars!!! Quite a bit of effort required so make it on the weekend with help but this will probably be my favorite recipe of the year!

Cauliflower Mac-N-Cheese- I loved this easy week night meal

Baked Cheesy Gnocchi- Super simple and kid friendly


Ravioli Lasagna with Baby Kale and Italian Sausage

1 5-to-6 oz package kale, coarsely chopped
12 oz. Italian-flavor cooked chicken sausage, chopped
1 ½ cups mozzarella cheese
½ cup snipped fresh basil (I used dried - probably 1 Tbsp?)
1 28-oz. Can crushed tomatoes
1 14.5 oz. can fire-roasted diced tomatoes with garlic, undrained
1 8 oz. can tomato sauce
1 tsp dried Italian seasoning
2 9-oz. Packages refrigerated cheese-filled ravioli

Preheat oven to 375F.  Grease 9x13 baking dish.  In a large bowl, combine kale, sausage, half of cheese, and the basil.  For sauce, in another large bowl, combine rest of ingredients besides ravioli.

Spread 1 cup of sauce in prepared dish.  Top with half of the ravioli and kale mixture.  Spoon another 1 cup of the sauce over kale mixture.  Top with remaining ravioli, kale mixture, and sauce.  Sprinkle with remaining cheese.

Cover with foil.  Bake 30 minutes.  Remove foil, bake 25 minutes more or until heated through.  


Upside-Down Waffle and Egg Cups I couldn't find mini waffles so I cut up large eggos into fourths

12 frozen mini waffles, toasted
2 cups shredded cheddar cheese
1 9-to-10 oz. package frozen cooked breakfast sausage links, thawed and chopped
6 eggs, lightly beaten
3 Tbsp milk
2 Tbsp grated Parmesan cheese
½ tsp black pepper
¼ tsp salt
Maple syrup

Preheat oven to 375F.  Grease muffin cups (I didn’t use the silicone muffin cups you gave me because the waffles wouldn’t fit).  Place mini waffles in prepared muffin cups.  Sprinkle with 1 cup of the cheddar cheese.  Top with sausage and remaining 1 cup cheddar cheese.  

In a medium bowl combine next five ingredients (through salt).  Spoon over filling in muffin cups.

Bake 15 to 18 minutes or until set and golden brown.  Cool in muffin cups on a wire rack 5 to 10 minutes.  Remove.  Serve drizzled with maple syrup.

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