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Friday, September 23, 2011

Recipe Friday: Chef Boyardee

Yes, you read that right! My friend Heather is hosting a Chef Boyardee party to reintroduce the product to the older generation. Chef Boyardee’s goal is to show that with a few tweaks and a couple of added ingredients, the whole family will love Chef Boyardee ravioli and Beefaroni.

So without further ado, this week’s recipes include Taco-roni  and  Ravioli Lasagna.

This taco-inspired dish combines Beefaroni®, tomatoes, black beans, and corn, and is topped with cheese and crunchy tortilla chips.
·         2 can (15 oz each) Chef Boyardee® Beefaroni®
·         1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
·         1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
·         1 cup frozen whole kernel corn
·         1 teaspoon ground cumin
·         1/4 cup shredded reduced fat Mexican cheese blend
·         1/2 cup broken yellow tortilla chips


1.       Place beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
2.       Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes. Sprinkle with cheese and broken chips just before serving.

Ravioli Lasagna

Love the taste of lasagna, but don't have the time? Check out this new twist that's a timely take on a classic.

·         PAM® Original No-Stick Cooking Spray
·         1 cup frozen loose cut leaf spinach
·         2 can (15 oz each) Chef Boyardee® Beef Ravioli
·         1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well
·         1-1/2 teaspoons dried Italian seasoning
·         1 cup 1% low-fat cottage cheese
·         1/2 teaspoon ground black pepper
·         1 cup shredded Italian blend cheese


1.       Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray. Place spinach in microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 2 minutes; squeeze spinach dry.
2.       Combine ravioli, drained tomatoes and Italian seasoning in medium microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 3 to 4 minutes or until mixture is hot. Combine cottage cheese, spinach and black pepper in small bowl.
3.       Place half of ravioli mixture in bottom of baking dish. Top with half of cottage cheese mixture and 1/2 cup shredded cheese. Repeat layers. Bake 15 minutes or until cheese is hot and bubbly.

Happy Eating!
Creativity Bug ~ Sue


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