There are always busy fall/winter days that demand a fast supper meal. For those days, I try to keep the ingredients on hand for the entree’s listed above because they are:
- Done in under 30 minutes
- Filling
- Delicious!!!
To make White Castle Sliders, Cheese Ravioli with Tomatoes, and Sausage Corn Chowder, all I need to keep on hand is:
2 pounds hamburger
Hawaiian Rolls – I freeze these
Frozen Cheese Ravioli – I recently tried Aldi’s brand and it was very good!
Tomatoes (I freeze the cherry tomatoes and use them for this dish if I don’t have fresh on hand)
Red Onion
Parmesan Cheese
Canned Corn
Cream Corn
Evaporated milk
Potatoes
1 pound Sausage
These are all very basic staple items to keep. Having them on hand allows me to put a great meal together so quickly!
Cheese Ravioli with Tomatoes
Ingredients:
1 pound cherry tomatoes
2 shallots, cut into wedges (I use red onion instead)
Cooking spray
3 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces frozen cheese ravioli
2 tablespoons chopped fresh basil
Preparation
1. Preheat oven to 425°.
2. Halve half of tomatoes. Arrange cut tomatoes, whole tomatoes, and shallots on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss.
Bake at 425° for 35 minutes.
3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes.
4. Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid, if needed. Garnish with chopped basil.Drizzle with 1 tablespoon oil; toss. Bake at 425° for 35 minutes.
3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes.
4. Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid, if needed. Garnish with chopped basil.
This chowder is so hearty and comforting! It’s been a favorite of our family for years! You could add some quick biscuits or just crackers and a salad to round it out.
Sausage Corn Chowder
1 LB Bulk Pork Sausage
1 med onion
3 medium potatoes, cut into 1/2 cubes
2 cps water
1/2 tsp dried marjoram
1 tsp salt
crushed 1/2 tsp pepper
1 15 1/4 oz can whole kernel corn, drained
1 14 3/4 oz can cream style corn
1 12oz can evaporated milk
Preparation:
Crumble pork sausage into 4 qt dutch oven; cook over medium heat for 5 minutes. add onion; cook about 5 minutes more or until sausage is brown. Add cubed potatoes, water, seasonings, bring to boiling; reduce heat. Cover and simmer about 20 minutes or until potatoes are tender. Stir in the whole kernel corn, cream style corn and evaporated milk. heat chowder through.
6 Main dish servings
There are other meal ingredients that I have kept ready for those busy days and I’ll share some of those next week. In the meantime, tell me what ingredients do you keep in your pantry and freezer and what meal do you make with them?
With love from my country kitchen,
Take the cotton balls and kind of pull them out to fluff them up a bit, then begin gluing them to the hat to create the cloud. Cover the hat, using more than one layer. This takes a while, just be patient.
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