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| Slow Cooker Raviolia |
ShawdoS
Recipes: 23
Joined Aug '06
Favorites: 0 |
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Ready in over 3 hours
- 1 tablespoon olive or vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 large clove garlic, finely chopped
- 1 can (26 ounces) spaghetti sauce
- 1 can (15 ounces) tomato sauce
- 1 teaspoon Italian seasoning
- 2 packages (25 ounces each) frozen beef-filled ravioli
| | 1 . In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in spaghetti sauce, tomato sauce and Italian seasoning.
2 . Place 1 cup of the sauce mixture in bottom of 5- to 6-quart slow cooker. Add 1 package frozen ravioli. Top with remaining package of ravioli. Pour remaining sauce mixture over top.
3 . Cover and cook on low heat setting 5 to 7 hours or until ravioli are tender.
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| Fajitas | |
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Ready in over 3 hours
- 3 lbs. skirt or flank steak
- OR
- 3 lbs. boneless, skinless chicken breasts
- OR
- 3 lbs. shrimp, cleaned
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- 2 large yellow onions
- 2 green bell peppers
- 1-2 red bell peppers
- 2 T vegetable oil
- 2 C grated cheese
- 1/2 C cilantro, chopped
- 3 C guacamole
- OR
- 3 C guilt-free guacamole
- 1/2 C cilantro, chopped
- 2 C sour cream (optional)
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- Marinade
- 1 C lime juice
- 1 T pepper
- 2 T garlic, minced
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- Pico de Gallo
- 1/2 cup fresh cilantro, chopped
- 2 green onions, chopped
- 2 large tomatoes, chopped
- 1 tsp. garlic, minced
| | Serves 8
Combine marinade ingredients in a large dish. Combine all marinade ingredients and add meat and marinate in the refrigerator for at least 4 hours, preferably overnight for steak or chicken.
To prepare the pico de gallo, simply combine all of the ingredients in a small serving bowl.
Slice the onions into 1/4-inch slices, and cut each slice into a semicircle, chop some cilantro and set aside.
Grill the meat until it is cooked slightly less than the way you like it. You can also grill the onions and peppers, or if it is easier, sauté' them in the oil until they are soft, using a large frying pan. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Combine meat with the onions and peppers. Place all ingredients on the table. Each person makes their own fajita by taking a tortilla and spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they like best.
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