It’s the final day of recipe week! And this beauty is one that I will share with you over and over again.
Over a year ago I experimented with making homemade ravioli. I had a full weekend to myself when I was still away at college and just wanted to attempt to make my own ravioli that didn’t have any additives or preservatives and was healthier than store bought ravioli.
And earlier this year I posted the recipe with step by step instructions, nutritional breakdown, and beautiful pictures from my kitchen.
Here are a few things to note: IT IS TIME CONSUMING. You need a relatively good amount of space to work with (my parents’ kitchen is small so I had the main table and 2 side tables to work with because there are no real counters). When you are done, automatically put some aside to be consumed at a later date because sometimes things just taste better as leftovers.
Here’s my original post for Spinach Ravioli, but any stuffing can be used for it I think.
Tired of that plain old flavored chicken? Sick of putting on BBQ sauce or other chicken rubs? Look no further than this delicious recipe!
Brought to you by allrecipes.com, Baked Honey Mustard Chicken is one of my delicious go-to recipes when I’m tired of the plain ol’ plain ol’ of chicken. Considering it’s one of the few meat choices I lean towards, doing the same thing with it over and over gets really boring.
There are plenty of other ways to spice up your chicken, whether it is a dash of Mrs. Dash’s no-salt flavoring, flavoring through McCormick’s (warning — they have higher sodium in their products!), to just soaking chicken in low-sodium teriyaki sauce. There are always ways to get your chicken tasting better.
I apologize for the vegetarians and vegans following me for today’s carnivorous recipe!
Happy Fourth of July to those that celebrate!
I thought that today I would include another burger recipe, along with a side! The burger is my own creation and is a healthy swap of the Carl’s Jr. Jalepeno Six Dollar Burger that I love more than should be legal! I also created my own “Thousand…
Ya’ll are being treated with MORE RECIPES for July Fourth!
Summer of Awesomeness - the summer that we on tumblr banded together to get our journeys on the right track. As a girl that has all the excuses in the book, holidays are really difficult to stay on track, especially when they are centered around food!
Tomorrow is the Fourth of July, and while…
Today’s recipe is brought to you by my SOA buddy! I’m insanely busy with things so I asked her to fill in for a day or two.
Hope you enjoy!
Made an awesome recipe last night for dinner and it was DELICIOUS!
I went to Publix Thursday last week and saw something that they were selling in the deli that looked absolutely delicious but I refused to pay $2.50 for one small serving size when I could make it healthy and cheaper at home with tons more serving sizes to it. So I looked at the ingredients and improvised. It’s pretty simple to make and the ingredients can be found at any food store.
Bowtie Pasta - 1 box (3 1/2 cups)
Athenos Tomato & Basil Feta Cheese - 8 ounces
Black Olives - 10 olives
Grape Tomatoes - 10
Scallions — 2 (about 5 leaf branches from the onion bulbs)
1. Cook the pasta first for about 7 minutes. It can be a little crunchy because it’ll be cooked further when you mix everything else.
2. In a skillet mix the olives, tomatoes, and scallions letting them grill for a few minutes, then add the pasta and stir.
3. Crumble your feta cheese and let it melt over the mixture for 3-4 minutes. You can add extra cheese if you want to make it cheesier.
Serving size — 1 cooked cup (about 7-8 servings total)
Calories — 253 ; Carbs — 36 grams ; Protein — 13 grams ; Fiber — 4 grams ; Sodium — 307 mg ; Calcium — 7 grams
(this is according to what I inputted into myfitnesspal)
Delicious, delicious, delicious! Last time I did it, it was on a whim as the main goal was actually butternut ravioli. Although in the end the spinach ravioli tasted tons better. Basically this recipe can be substituted for almost any type of filling that you want, I’d assume. Primarily what doesn’t change is the pasta part of the ravioli. Also, the pasta part can double as just a plain egg noodle if you want just egg noodles (instead of cutting it in circular shapes you can just slice the egg noodle however you want and boil it for 5-8 minutes).
Oh, and it’s extremely time consuming, so set aside a good afternoon to do this and you WON’T regret it!
I’ll share part of the pizza recipe, just not the extra ingredients that my family adds. ;)
1 cup flour
1 tsp. salt
1 tsp. oregano (I usually put a LOT more than that)
1/8 tsp. pepper
2/3 cup milk
- whatever toppings you want
Bake @ 425 temperature
Mix all of the dry ingredients and then add the eggs and milk. The batter should be smooth (I usually have to beat out some clumps of flour). Grease pizza pan (12” or 14” pan), pour batter onto pan. This is the crust, and if you want some toppings to be baked into the crust you can do that, otherwise just pour the batter and put into the oven for 25 minutes. When the pizza crust is golden brown, remove and put on your sauce, cheese, and toppings. Put back into the oven for another 8-10 minutes and it’ll be ready to serve. (Serving size: approximately 4 people).
The calories for this recipe are around 750 or so, my “added” secret ingredients is what ups the calories for the specific pizza I had tonight. Still, without the secret ingredients it turns out to be a great pizza!