We are getting ready to move across the country (again), and I am trying to clean out my pantry, freezer, and refrigerator so we don’t have to lug so much across the country or fill our garbage can with completely edible food! I figured this would work for most of you because everyone has SPRING CLEANING on the brain, and maybe you are looking to clear out some things as well 🙂 I’m sure you’ll be seeing more of these recipes in the months to come.
Meatball Ravioli Bake
1 package (24 oz each) frozen cheese-filled ravioli
1 can (26 oz each) Hunt’s Garlic & Herb Spaghetti Sauce
8 ounces frozen cooked meatballs, thawed
PAM Original No-Stick Cooking Spray
1 cup shredded part-skim mozzarella cheese (1 cup = 4 oz)
1/4 cup chopped fresh basil leaves
Cook ravioli according to package directions. Meanwhile, heat spaghetti sauce and meatballs in medium saucepan over medium heat 5 minutes, or until hot.
Spray 13×9-inch baking dish with cooking spray. Drain ravioli; place in even layer in prepared dish. Ladle meatball sauce over top; sprinkle with cheese. Cover with foil.
Bake 15-20 minutes, or until cheese melts. Remove foil; garnish with basil.
1 package Knorr® Rice Sides™ – Buffalo Chicken Flavor
1 Tbsp. vegetable oil
2 medium red or green bell peppers, thinly sliced
1 medium onion, thinly sliced
1 tsp. lime or lemon juice (optional)
1 package (12 oz.) chicken tenders or nuggets, prepared according to package directions
2 to 3 Tbsp. cayenne pepper sauce
8 (6-in.) corn or flour tortillas, heated
Prepare Knorr® Rice Sides™ – Buffalo Chicken according to package directions.
Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat and cook peppers with onion, stirring frequently, until vegetables are tender, about 6 minutes. Stir in lime juice and cook 1 minute.
And lastly today, an idea to help you get rid of those tater tots, ground beef, and a few cans from the pantry…
This is such an easy meal. It’s one of those that the leftovers almost taste better than it does right out of the oven. We found the recipe on the back of the Ore-Ida tator tot bag.
Taco Tot Casserole
1 lb. lean ground beef
1 package (1.25 oz.) reduced-sodium taco seasoning mix
1 can (11 oz.) corn with peppers, drained
1 can (11 oz.) condensed nacho cheese soup, undiluted
4 cups Ore-Ida® Tater Tots®, Onion Tater Tots® or Hot Tots®
salsa and sour cream (optional)
Heat oven to 375°. Cook ground beef with taco seasoning mix according to package directions. Spoon meat mixture into an ungreased 11 X 17-inch baking dish or 2-quart casserole. Spoon corn over meat mixture; spread soup over corn. Arrange frozen Tater Tots® in a single layer over soup. Bake 40 to 45 minutes or until potatoes are lightly browned and mixture is bubbly. Serve with salsa and sour cream, if desired.
Recipe Source: Ore Ida
Happy Spring cleaning out your pantry/freezer/refrigerator!