We’ve been participating in Tryazon events for three+ years. We’ve gotten to try all sorts of fun toys, games, and food. You can learn more about Tryazon here.
Taste Republic is back again with new Tryazon TryaBox opportunity. Taste Republic is revolutionizing gluten-free food with delicious, wholesome ingredients. The pasta is made fresh and kept in the refrigerated section to maximize freshness. Taste Republic is now in Walmart making it even easier to enjoy pasta without sacrificing taste or texture!
They have 100 participant spots open (for individuals within the western US, including MT, TX, CO, WY, ID, UT, AZ, NM, NV, CA, OR, and WA) and those chosen will receive a Gluten Free Goodness TryaBox including coupons to pick up FREE fresh packages of Taste Republic gluten-free pasta of your choice to sample and review! Learn more and apply here.
This recipe is dead simple. Make it as complicated as you want. Use jarred sauce, make your own from scratch, or take a jar of sauce and church it up yourself. Whatever.
Frozen pasta, fresh pasta, heck, you can even use the shell stable/dried tortellini. You could use ravioli if you wanted.
You can make this Vegetarian, Vegan, Chock Full o’ Meat, Gluten-Free, it’s up to you.
This is one of those recipes that’s a big hit at potlucks too. It’s pretty inexpensive, and we always have the ingredients in one form or another to make a batch.
- 6-8 cups of Red Pasta Sauce. I usually make a big batch of this sauce and portion some out just for this recipe. If you use jarred sauce, I recommend you add 3-4 cups of veggies (carrots, onions, celery, bell peppers, zucchini, chopped/diced tomatoes, etc.)
- 22-30 ounces of Tortellini/Ravioli, cooked per the package directions (this will probably take a couple packages)
- 2 Cups Italian Cheese blend
- Cook the pasta per the package directions. Drain.
- Pour pasta sauce into a baking dish (I use a 9×13), toss cooked pasta in sauce.
- Sprinkle cheese on top.
- Bake at 350 degrees for 30-ish minutes until food is bubbly, and cheese is brown and delicious looking.
- Serve with hot French Bread or Garlic Bread and a green salad.
This serves 8-10 people as a main.
If you are vegan, substitute in filled pasta and cheese that works for you.
This recipe is super easy, you can add meat (like in the picture) if you like, or keep it meat-free and add some extra vegetables.
I try to have the ingredients for this soup on-hand. It’s quick and perfect for when you want a hearty bowl of soup in a hurry.
- 2 T. olive oil
- 1 small onion chopped
- 2 cloves garlic, diced
- 1/2 c. each: chopped carrots, celery
- 2 cups sliced fresh mushrooms
- 1 14.5 ounces (or so) fire-roasted tomatoes
- 1 small can tomato paste
- 1-quart vegetable stock
- 1 Bay Leaf
- 2 T. Mural of Flavor
- 1 9oz. package of Ravioli (I Like 4 cheese)
- 1/2 c. good quality parmesan cheese, divided
- In a stockpot, heat olive oil and saute all of the veggies for about 5-10 minutes.
- Lower the heat to medium/low, add tomatoes, tomato paste, and veggie stock.
- Simmer on medium/low for 20-30 minutes.
- Add ravioli and cook 8-10 minutes, until ravioli are cooked.
- Ladle into 4 bowls, top with cheese and serve with a green salad.
It’s that easy!
- Add 1/2 lb. of protein- your choice. I like cooked, crumbled Italian sausage. Meatballs or Italian sausage sliced into rounds work great too. Add into the soup after step 2.
- Use ravioli with meat if you prefer.
- Use Gluten-free ravioli if you need to.
- If you want more veggies in your soup, add 3-4 cups of fresh spinach when you add in the ravioli.
Bitty and I hit up grocery Outlet and Food4Less yesterday and picked up everything we might need for this week. Has anyone noticed how expensive celery is lately?
For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.
You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.
I only post our dinner plans for the week, because our other meals are usually the same each day:
Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids. I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.
Lunches are leftovers, salads, or soups for me and the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).
For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.
- Monday: Cheese enchiladas, beans, steamed broccoli
- Tuesday: Kids had pizza- Their last two Book-it certificates expire tomorrow. I’ve got a pot of chicken soup on the stove. I’ll either toss in fusilli pasta or Rana cheese and uncured bacon ravioli.
- Wednesday: Rollup sandwiches and kale salad (Kale, apples, chopped almonds, and apple cider vinaigrette)
- Thursday: Leftovers
- Friday: Dinner out
- Saturday: Grilled Cheese and soup (It’s definitely soup weather!)
- Sunday: Meatless night! The kids will have Morningstar Farms nuggets, and the grownups will have black bean burgers. Sides will include fruit salad, carrot sticks and some sort of dip.
Talk Back: What will you be cooking this week?