Friday's Four New Recipes

Welcome to the first edition of my recipe challenge! If you would like to play along, you must cook 4 new recipes a week and post them on Fridays. Grab my button above and play along! (I posted this Thursday night because I thought I would forget Friday morning, and I have had bad experiences with blogger, in trying to set up the time to post later)

The first recipe was terrible! I made Chicken Gyros from a taste of home magazine. We weren't fans of it at all and I don't even want to take the time to post it. The marinating on the chicken just wasn't that good.

Second recipe was, Fuss free Ravioli and Cheese Bake-really good! It came from Food and Family Magazine
Oven temp: 375    Time: 1 hour bake, 5 minutes prep     Serves: 6
1 jar of spaghetti sauce (16 oz.)
1 can diced tomatoes undrained (14 1/2 oz.)
1 can of reduced sodium beef broth (10 oz.)
1/4 cup Kraft Zesty Italian Dressing
2 pkg. (9 oz. each) fresh cheese filled Ravioli
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 9x13 pan. Add ravioli; mix lightly. Cover with foil. Bake 50 minutes. Remove foil and cover with cheese. Bake 10 more minutes.
Enjoy!

The third recipe was Easy Pleasing Meatloaf. This recipe also came from Food and Family Magazine. It was excellent and I will be making it again!

Oven temp: 375    Time: 10 min prep, 1 hour bake   Serves: 8

2 eggs beaten
2lb lean ground beef
1 pkg stove top stuffing mix for chicken
1 cup of water
1/2 cup Kraft original BBQ sauce, divided

Preheat oven to 375 degrees. In small bowl, beat eggs lightly with a fork. Place lean ground beef, stuffing mix, water, beaten eggs, and 1/4 cup of BBQ sauce in a large bowl. Mix all ingredients with a wooden spoon (I just used my hands) until well blended. Shape meat mixture into an oval loaf in 9x13 baking dish. Top meat loaf with remaining 1/4 cup BBQ sauce. Bake 1 hour. Use Meat Thermometer. The center needs to reach 160 degrees Fahrenheit.
Enjoy!

The fourth and final recipe of the week was Skinny Mini Tortilla Soup by: my teacher friend Rachel.
It serves 4-6.

1 can of fat-free refried beans
1 can of fat-free chicken broth
1 can corn with liquid
1 can black beans, rinsed and drained
2 cups cooked shredded chicken
3/4 cup salsa
2 cups cheddar cheese, divided
Tortilla Chips

Combine all ingredients except cheese and chips in a 3 quart pot and bring to boil, stirring until refried beans are completely mixed. Turn heat to low and simmer 10-20 minutes. Add 1 cup cheese and stir until melted. Remove from heat. Sprinkle with remaining cheese and serve with chips.


I hope you all enjoyed these as much as we did! (All except for the first one, there will always be a flop!) If you would like to share any recipes that I can do for my challenge, email me at tiffanyclark87@gmail.com. Thanks!