Stuffed Shells

Easy Enchiladas

Sausage and Ravioli

Chicken and Bean Tostados

Sweet Potato Soup

Ingredients:

Directions:

Verdict:

Barfola! Payton was the only one that enjoyed this dinner! It was terrible. Bad enough that we couldn't finish eating it. We haven't had that problem since we began this blog. It really was just not good. I don't know if it was the curry, or the sweet potatoes, or the fact that it was baby food consistency.. it was just disgusting all around! This one will never be made again.

Ratings:

Ashley: 1 belch       Scott: 2 grunts       Payton: 10 wags

Maple Glazed Beef Briskett

Ingredients:

1 teaspoon  cayenne pepper

1 tablespoon salt

1/2 teaspoon pepper

1 1/2 - 2 lbs beef brisket, scored on both sides

2 tablespoons olive oil

1/2 cup maple syrup

2 tablespoons brown sugar

1 tablespoon tomato paste

juice of 1 orange

2 cloves garlic, smashed

4 slices ginger (1/16 inch thick)

4 slices orange peel

Directions:

Combine cayenne pepper, salt, and pepper.

Rub all over brisket and place in a ziplock bag.

Combine remaining ingredients and blend to mix.

Pour over brisket.

Marinade for 2 hours or overnight.

Transfer to crockpot and cook on high for 3 1/2 - 4 hour or low for 7-9 hours

Turn once or twice while cooking.

Serve with liquid served over the briskett.

Verdict:

You've got to love crockpot meals. Although they sometimes take some earlier preperation, like doing it all the night before, it's worth it because of how easy it is the next day. Basically effortless! Our briskett was a little on the fatty side.. so maybe we'll try for a better piece of meat next time.

Rating:

Ashley: belches       Scott: grunts       Payton: 10 wags

Five Cheese Ziti

Ingredients:

1 lb penne pasta

1 cup mozzarella cheese

Sauce: 4 cups tomato sauce

2 cups alfredo sauce

1/2 cup ricotta cheese

1/4 cup mozzarella cheese

3 tablespoons fontinella cheese

1 teaspoon garlic pepper seasoning

1/2 teaspoon garlic powder

Topping: 3 cups mozzarella cheese

1/2 cup italian breadcrumbs

2 tablespoons romano cheese (grated)

3 tablespoons parmesan cheese (grated)

1 tablespoon garlic (chopped)

3 tablespoons vegetable oil

3 tablespoons parsley (chop)

Directions:

Combine sauce ingredients and cover and refridgerate til ready to use.

Topping: whisk mozzarella, breadcrumbs, romano cheese, and parmesan cheese

Add garlic, oil, and parsley and mix til blended.

Cover and refridgerate til ready to use.

Whole dish: Cook the pasta as directed on package and drain.

Pour 1/2 of sauce mixture into the pan and spread evenly

Add pasta to remaining sauce and pour into the pan.

Spread 1 cup mozzarella cheese over pasta and then add the topping.

Cook for 30-40 minutes at 375 degrees (til the topping is brown and the cheese is bubbling)

Verdict:

I didn't use any parsley

Rating:

Ashley: belches       Scott: grunts       Payton: 10 wags