Menu: Pantry "lasagna" and Turkey Chili

This week was all about using things in my pantry because I didn't get to the grocery store until late in the week. So, if you have read my staple list, you can easily make these things, too! I think you will like them a lot, and they are very "family friendly."

Day One

Pantry "Lasagna"

Homemade lasagna is so good, but who has the time that often? I made this from things I always have. I keep ravioli in my freezer, and I didn't even thaw it to make this! You could double this and freeze one, but I honestly think it's just as easy to assemble and make it

that day.

Ingredients:

1 package large cheese (or other flavor) ravioli (No need to thaw or cook!)

1 jar pasta sauce

1 package frozen chopped spinach, thawed and squeezed dry

1 can chopped artichoke hearts, drained

2 garlic cloves, minced (or 2 tea jarred minced garlic)

1 package shredded mozzarella

1/4 cup parmesan

1. Preheat oven to 350
2. In a medium skillet over med-high heat, sauté garlic in olive oil for 2 minutes (do not brown or burn). Add spinach and artichoke hearts and sauté until warmed through. Season well with salt and fresh ground pepper.
3. Layer in a rectangular baking dish: 1/3 of the pasta sauce, 1/2 of the ravioli, 1/2 of the spinach mixture, and 1/3 of the cheese. Repeat, ending with cheese on top, adding parmesan on the top.
4. Bake, covered in foil, for 25 minutes or until bubbly

Tossed Salad

Bread

Day Two:

Leftover Pantry lasagna

Steamed green beans

Bread

Day Three:

Turkey Chili

Every time the weather turns, I make this chili. It is truly one of our favorite meals. I have made it with beef and venison, and it is good with both. I have also made it with chicken broth instead of the beer, and it's fine, but with the beer it's better. Chipotle chilis en adobo are a great ingredient. They are smoked jalapeños, and are not spicy (trust me, I can't handle spicy).

Instead of the can of whole, peeled tomatoes, I use a can of diced tomatoes with their juices. For toppings, I always use: avocados, cilantro, cheese, and tortilla chips.

Cornbread

Day Four:

Leftover turkey chili

Cornbread

Day Five:

Pantry "Minestrone"

I found this recipe in an old Real Simple (such a great magazine) because I was trying to use things I had in my pantry to make a soup. I was pleased with how it turned out. I hope you have these things in your pantry, too! If you make this amount, enjoy some for lunch.

I brought the soup to a boil and added some small pasta for a real minestrone feel and omitted the green beans. I did not add the kidney beans, just the white beans. Remember, every time you use canned beans, rinse and drain them first.

Broiled cheesy bread or grilled cheese

Happy Eating!

~Mamacita