Manicotti

I got this recipe from http://www.food.com/recipe/kittencals-spinach-four-cheese-manicotti-vegetarian-72308


-3 tablespoons oil
-1/4 cup onion, finely chopped
-2 teaspoons fresh garlic (no more than that or the garlic will overpower the other
ingredients!)
-1 1/2 cups ricotta cheese
-1 1/2 cups shredded mozzarella cheese
-4 ounces cream cheese, softened
-1/3 cup grated parmesan cheese (can use more)
-1 teaspoon italian seasoning
salt - to taste
-1/2-1 teaspoon black pepper (or to taste)
-1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture) -- I only used 1 cup
-10 manicotti, cooked and drained
-4 -6 cups marinara sauce (I did a semi-home-made....recipe coming soon)
-Parmesan cheese & mozzarella cheese, for topping (any amount desired)

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- In a skillet, saute onion & garlic in oil for about 4 minutes or until softened
- In a mixing bowl combine the ricotta cheese, mozzarella cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a spoon until smooth.
-Season with salt and pepper to taste.
- Stir in onion mixture and spinach; mix well to combine.
- Spoon into cooked and cooled manicotti shells.
- Pour half of the pasta sauce into the prepared baking dish (greased 13x9)
- Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
- Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
- Sprinkle Parmesan cheese and mozzarella cheese over the sauce.
- Bake for 25 minutes. @ 350 degrees

My Thoughts:
Simplicity: 3 out of 5
Ingredients: 3 out of 5
Taste: 4.5 out of 5 -- this is the best homemade manicotti I've had so far.

Tilapia

Frozen Tilapia -- However many you want -- don't thaw
Butter
Steak Seasoning (We like McCormick Grill Mates - especially Mesquite)

Place frozen tilapia in a glass dish. Brush with butter, and sprinkle desired amount of seasoning on top. Cover with plastic. Microwave for approx. 6 min. or until fish is white all the way through.

My Thoughts:
Simplicity: 5 out of 5 -- Probably the easiest recipe I know!!
Ingredients: 5 out of 5 -- I always have butter and steak seasoning, so all I have to buy is the fish...which I usually have as well.
Taste: 4.5 out of 5

Cafe' Rio Chicken & Rice

I got these recipes from Karen @ 365 Days of Slow Cooking...

Cafe' Rio Chicken
5 lbs boneless, skinless chicken thawed
1 sm bottle Kraft Zesty Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic

Mix all ingredients except the chicken in a bowl. Place chicken on bottom of a greased crockpot.
Pour mixture in bowl over the top of chicken. Cook on high 5-7 hours. Shred chicken with a fork and reserve juice to pour over chicken when serving.

Café Rio Lime Rice

2 Tbsp butter
1 yellow onion, chopped
4 cloves minced garlic
6 2/3 cup water
8 tsp chicken bullion (7 cubes)-I used 1 1/2 cubes
½ bunch cilantro, chopped
2 tsp cumin
1 Tbsp lime juice
½ tsp salt
3 cups long grain rice

Sauté butter, onion, and garlic.
Boil everything else except rice in a large pot.
Add onion and garlic—then add rice. Cover and simmer.

Tomatillo Creamy Café Rio Dressing

1 package Hidden Valley Buttermilk Ranch mix
1 cup buttermilk -- I used 1 cup milk + 1 tbs. lemon juice
1 cup mayo -- I used an entire small jar
2 tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of pre-packaged stuff)
1/3 bunch cilantro, chopped
½ tsp lime juice
1 sm jalapeno (seeds removed)

Put all ingredients into a blender. Add extra mayo if dressing is too thin. Refrigerate.


My Thoughts:
-Simplicity: 3.5 out of 5 -- not the easiest, but not too difficult-- I have enough rice and dressing to last for 3 more meals (after feeding 4 adults) which will make those meals super easy.
-Ingredients: 3 out of 5
-Taste: 5 out of 5 -- loved it!!