Monday, April 30, 2018

OREO CHEESECAKE COOKIES RECIPE

OREO CHEESECAKE COOKIES RECIPE | #Minicheesecakerecipes #Cheesecakecupcakes #Bakingrecipes #Cheesecakerecipeseasy #Easydessertrecipes #Dessertsforparties #Dessertrecipes #Yummysweets #Sweetrecipes #Eatdessert #Deliciousdesserts #Cookiedesserts

Ingredients
  • 1/2 cup unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1/2 cup mini chocolate chips
  • 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies
INSTRUCTIONS
  1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
  2. In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
  4. Add the sugar and vanilla extract and beat until well incorporated.
  5. Gently mix in the flour and stir in the chocolate chips with a spatula.
  6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
  7. Place on cookie sheet and repeat until all the dough has been used up.
  8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
  9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
  10. Store in an airtight container for up to 5 days.
Recipe adapted  : here

Sunday, April 29, 2018

Breakfast Muffins Recipes

Breakfast Muffins Recipes | #Afterschoolsnacks #Breakfastmuffinsrecipes #Oatmealmuffinshealthy #Bakedoatmeal #Cranberryrecipes #Cinnamonrollmuffins #Ketoeggmuffins #Breakfastmealprep #Easybreakfastideas #Omelettemuffins #Breakfastideashealthy #Easyhealthybreakfast.

Ingredients

  • 20 oz. bag refrigerated Simply Potatoes shredded hash browns
  • 1 tbsp. olive oil
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 cups Fiesta blend cheese divided use
  • 12 oz. pkg. Rath bacon cooked and crumbled into bite-sized pieces
  • 9 extra large eggs divided use
  • 1/2 cup red bell pepper diced
  • 1/2 cup orange bell pepper diced
  • parsley
  • 1/2 cup 2% milk or cream

Instructions

  1. Preheat oven to 400°.
  2. Spray 24 muffin tins with cooking spray.
  3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
  4. Divide mixture evenly between 24 muffin tins and press down.
  5. Sprinkle each with parsley.
  6. Bake at 400° about 10-15 minutes or until potatoes are crispy.
  7. Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
  8. Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
  9. Stir to combine.
  10. Pour egg-bacon mixture evenly over each potato muffin crust.
  11. Sprinkle with additional salt, pepper and parsley if desired.
  12. Bake an additional 10-15 minutes or until eggs are cooked through.
  13. Allow muffins to cool in muffin tins about 5 minutes before removing.
  14. Serve hot or lukewarm

recipe adapted >>>>>  here

Saturday, April 28, 2018

Creamy Tuscan Chicken (LOW CARB)

Creamy Tuscan Chicken (LOW CARB) | Meatloafrecipespioneerwoman Goodhumorstrawberryshortcaketrifle Butterswimbiscuits Blueberrycheesecakecrumbcake Fallrecipes Dessertrecipes Ketomealprepforbeginners Easyketomealsforbeginners Healthymealpreponabudget Ketomealprepforbeginnersonabudget Howtomealprepforbeginners Howtostartketodieteatingplans

Ingredients

  • 1 1/2 pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts -- 12 oz or 350 grams each)
  • 1 teaspoon salt (adjust to your tastes)
  • 3/4 teaspoon black cracked pepper (adjust to your tastes)
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 3 tablespoons reserved sun dried tomato oil or olive oil, divided
  • For The Sauce:
  • 2 tablespoons minced garlic 6 cloves
  • 5 oz 150g jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
  • 3 cups spinach
  • 1/2 cup fresh grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley to serve

Instructions

  1. Season chicken with salt, pepper, paprika and onion powder.
  2. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
  3. Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 min
  4. utes to release their flavours. Mix the Dijon through all of the flavours.
  5. Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  6. Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
  7. Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.

Recipe has been adapted from >>>>>  here

Sunday, April 22, 2018

Keto Cheesecake - Low Carb Sugar Free

Keto Cheesecake - Low Carb Sugar Free | #Coffeefrostingrecipe #Coffeedesserts #Cupcakecakes #Coffeeicingrecipe #Coconutflourwafflerecipe #Espressobuttercreamfrosting #Ketofluffdessert #Ketocheesecakefluff #Ketocheesecakenobake #Ketostrawberrycheesecakedelight #Ketosugarfreepuddingrecipes #Ketocreamcheesedessert

Ingredients

    Crust :
  • 1 teaspoon Cinnamon
  • 6 Tablespoons Butter melted
  • 1/4 Cup Confectioners I used Swerve
  • 1 1/2 Cups Almond flour
  • Cheesecake Filling:
  • 1 tbsp lemon juice
  • 1 cup erythritol I used Monkfruit Sweetener. If non-keto use sugar of choice
  • 1 cup plain Greek yogurt, room temp or coconut milk yogurt (for vegan)
  • 2 tsp pure vanilla extract
  • 2 eggs, room temp (omit eggs and use another cup of coconut yogurt for substitute for vegan or Greek yogurt for non-vegan )
  • 16 oz or 2 pkgs cream cheese, very softened or vegan cream cheese / can also be made with 3 pkgs or 24 oz of cream cheese of choice for a thicker, denser, creamy cheesecake texture.
  • Fruit Topping: ( or Sugar Free Fruit Filling, store bought )
  • 2-3 tablespoons erythritol I used Monkfruit Sweetener. If non-keto use sugar of choice
  • 1 teaspoon lemon juice
  • 2 ½ cups berries of choice cleaned and chopped as needed.
  • 2 tablespoons water

Instructions

  1. Crust
  2. In a small bowl, add melted butter, almond flour, cinnamon and confectioners sugar together and mash with a fork well to make your crust. Should be dry, yet wet enough to press together in the bottom of an 8 inch springform pan. Place crust in fridge while you make the cheesecake filling. Preheat oven to 350 degrees and place a pan with water in it half way up on the lowest rack of the oven. Now let’s make the cheesecake filling.
  3. Cheesecake Filling
  4. Using a mixer, mix the very softened cream cheese until smooth and creamy, set aside. Using a blender or mixer, add yogurt, eggs, vanilla, lemon juice and erythritol together and mix together. Add cream cheese and blend mix until smooth and creamy. (Can also mix in mixer, by adding in the yogurt/eggs mixture slowly to the mixture so it doesn’t get cream cheese chunks. If it does, throw it in the blender to smooth it out. Don’t overbeat cheesecake filling.
  5. Pour filling into the crust and bake on center shelf for 40-50 minutes.
  6. Once time is up, leave cheesecake in oven, but turn off the heat and let the cheesecake sit in the oven for an additional 15 minutes. Then remove from the oven—it will still look underdone and a little jiggly. Let cool on the counter 20 minutes, then refrigerate overnight for firming up. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired.
  7. Fruit Topping
  8. In a saucepan, add the berries, sugar, cornstarch, water, and lemon juice. Stir just to combine. Cook the berries over medium low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down. Add to cheesecake when ready to serve.

recipe adapted >>>>>  here

Thursday, April 19, 2018

Strawberry Smoothie Surprise

Strawberry Smoothie Surprise| #Strawberryorangesmoothie #Simplesmoothierecipes #Healthydrinks #Smoothiedrinks #Yummydrinks #Healthyrecipes #Healthysmoothies #Healthydrinks #Smoothierecipeshealthy #Smoothiedrinks #Juicesmoothie #Smoothieshakes

Ingredients

  • 1 cup of orange juice
  • 1 tbsp honey
  • 1 cup of strawberries
  • 1 cup of ice
Strawberry Smoothie Surprise| #Strawberryorangesmoothie #Simplesmoothierecipes #Healthydrinks #Smoothiedrinks #Yummydrinks #Healthyrecipes #Healthysmoothies #Healthydrinks #Smoothierecipeshealthy #Smoothiedrinks #Juicesmoothie #Smoothieshakes

Instructions

  1. Place all of the ingredients into the blender.
  2. Put the top on the blender and mix the ingredients together for 10 – 15 seconds/until it reaches your desired consistency.
  3. Pour the mixture in a cup and enjoy!
Strawberry Smoothie Surprise| #Strawberryorangesmoothie #Simplesmoothierecipes #Healthydrinks #Smoothiedrinks #Yummydrinks #Healthyrecipes #Healthysmoothies #Healthydrinks #Smoothierecipeshealthy #Smoothiedrinks #Juicesmoothie #Smoothieshakes

Recipe adapted >>>>>  here

Wednesday, April 18, 2018

Homemade Pumpkin Pie Recipe

Homemade Pumpkin Pie Recipe | #Pumpkinpierecipehomemade #Pumpkincheesecakerecipes #Pumkinpie #Tastyvideos #Pumpkinpiecheesecake #Falldecorideasvideos #Pumpkinpierecipehomemade #Pumpkinpiefillingrecipe #Cookingrecipes #Holidaycooking #Dessertrecipes #Holidayrecipes

Ingredients

  • 1 store-bought or homemade pie crust
  • Pumpkin Pie Filling:
  • 1 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 large eggs lightly beaten
  • 1 15-ounce can pumpkin puree
  • 1 and 1/4 cups evaporated milk

Instructions

  1. To prepare the pie crust :
  2. Preheat oven to 400°F.
  3. Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
  4. Bake the pie crust at 400°F for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool.
  5. To prepare the filling :
  6. In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
  7. To make the pumpkin pie :
  8. Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.

RECIPE ADAPTED >>>>>  here

Friday, April 13, 2018

EGG ROLL IN A BOWL | PALEO

EGG ROLL IN A BOWL | PALEO | #Whole30chickenrecipes #Paleorecipesdinner #Paleochickenrecipes #Glutenfreerecipesfordinner #Whole30recipeswhole30 #Healthydinnerrecipes #Whole30recipes #Ketorecipesdinner #Eggrollinabowlrecipe #Paleorecipesdinner #Glutenfreedairyfreerecipes #Chickenrecipeshealthy



Ingredients

  • 2 Tbsp. Olive oil divided
  • 1 lb. ground turkey or beef 93/7
  • 1 ½ cup sweet onion finely diced
  • 1 cup carrots shredded
  • ½ tsp ginger minced
  • 3 cloves garlic crushed
  • ¼ cup chicken broth
  • 5 cups cabbage cut into ¼-inch shreds
  • 2 Tbsp. coconut aminos or soy sauce, gluten-free*
  • 2 tsp. apple cider vinegar
  • ½ tsp. salt to taste
  • ¼ tsp. pepper to taste
  • 1 tsp. toasted sesame oil
  • Toasted sesame seeds optional
  • Green onions optional


Instructions

  1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
  2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
  3. Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
  4. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!

recipe adapted  >>>>>  here



Rated 4.9/5 based on 110 customer reviews

Thursday, April 12, 2018

Sweet and Spicy Baked Cauliflower Recipe

Sweet and Spicy Baked Cauliflower Recipe | #Potatosidedishes #Twicebakedpotatocasserolerecipe #Veganrecipeseasy #Vegancauliflowerrecipes #Kungpaocauliflower #Easyveganmeals #Healthydinnerrecipes #Homemadenoodleseasy #Stickysesamecauliflower #Vegetablesidedishes #Bangbangcauliflower #Cauliflowerbites

Ingredients

  • 4 cups cauliflower florets
  • 2 Tablespoons maple syrup
  • 2 Tablespoon sriracha
  • 2 Tablespoons olive oil
  • 1/2 Tablespoon tamari or soy sauce
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 400ยบ. Line a baking sheet with parchment paper.
  2. In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients – maple syrup, sriracha, olive oil, tamari, and pepper. Mix until the cauliflower is well coated.
  3. Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets.
  4. Bake for 30 minutes or until cauliflower is tender.

recipe adapted >>>>>  here

Sunday, April 8, 2018

MEAL-PREP SHRIMP TACO BOWLS

MEAL-PREP SHRIMP TACO BOWLS | #Healthymealprep #Mealprepfortheweek #Healthyeating #Dinnerrecipes #Healthysnacks #Mealplanning #Grilledchickenrecipes #Healthymealsforweightloss #Healthychickenrecipes #Weightlossmealprep #Mealprepfortheweek #Ketogrilledchicken


Ingredients

  • Spicy Shrimp:
  • 20 medium shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder optional
  • 1/4 teaspoon kosher salt
  • For the assembly:
  • 2 cups cooked brown rice
  • 1 cup black beans drained and rinsed
  • 1 cup corn drained and rinsed
  • 1 cup tomatoes diced
  • 1/2 cup cheddar cheese
  • 2 tablespoon cilantro minced
  • 1 lime cut into 4 slices
  • 4 meal prep containers

Instructions

  1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.
  2. To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top with 5 shrimps, a scoop of black beans, corn, tomatoes, a sprinkle of cheese, cilantro and a slice of lime. Cover and refrigerate for a max of 4 days.
  3. To serve: Heat bowls in the microwave for 2 minutes or until heated throughly. Drizzle with lime juice and top with salsa, sour-cream or gucamole if desired.

Recipe has been adapted from >>>>>  here

Thursday, April 5, 2018

Roasted Parmesan Broccoli

Roasted Parmesan Broccoli | #Cannedyamsrecipeeasy #Broccoliandpotatorecipes #Roastedparmesanbroccoli #Candyyamsrecipeseasy #Lemonparmesanbroccoli #Grilledveggiesinfoil #Healthysnacks #Roastedbroccolirecipes #Healthysidedishes #Healthyfood #Healthyappetizers #Roastedbroccoliparmesan


Ingredients

  • 1 large head of Broccoli sliced into 1-inch thick steaks
  • 1 teaspoon salt and pepper
  • Red pepper flakes
  • 3-4 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons parmesan
  • Lemon zest from half a lemon

Instructions

  1. Preheat the oven to 425 degrees.
  2. Add sliced broccoli to a parchment paper-lined baking sheet.
  3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
  4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
  5. Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
  6. Remove from the oven, dust with lemon zest and enjoy!

recipe adapted >>>>>  here

Wednesday, April 4, 2018

The Best Cloud Bread

The Best Cloud Bread | #Nocarbdiets #Ketodietrecipes #Ketobread #Ketorecipeseasy #Lowcarbketorecipes #Ketogenicdiet #Ketosheetpanpizza #Ketocloudbreadrecipe #Ketodinnerrecipes #Ketosheetpanrecipes #Ketolemonsourcreammuffins #Ketogenicdiet

Ingredients

  • 4 large eggs, separated
  • 1/2 teaspoon cream of tartar
  • 2 ounces low-fat cream cheese
  • 1 teaspoon Italian herb seasoning
  • 1/2 teaspoon sea salt
  • 1/4 - 1/2 teaspoon garlic powder

Instructions

  1. Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper.
  2. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.
  3. Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder.
  4. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle.
  5. Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets, then move and serve!

recipe adapated >>>>>  here

Tuesday, April 3, 2018

PARMESAN POLENTA WITH ROASTED VEGETABLES

Parmesan Polenta with Roasted Vegetables | #Parmesan #Polenta with #Roasted #Vegetables #PARMESANPOLENTAWITHROASTEDVEGETABLESEDITPAN #Stuffedsweetpotatorecipes #Healthydinnerrecipesvegetarian #Mushroomrecipes #Tacostuffedsweetpotato #Vegansweetpotato #Easydinnerrecipesvegetarian #Summervegetarianrecipes #Summersidedishes #Whitebeansalad #Coldsidedishes #Zucchinisaladrecipes #Grilledsidedishes



Ingredients

  • 2 bell peppers in assorted colors, chopped into 1/2-inch pieces
  • 1 small eggplant, cut into 1-inch cubes (1-1/2 cups)
  • 1 pint grape or cherry tomatoes, halved
  • 3 small or 2 medium-sized zucchini, cut into 1-inch chunks
  • ½ red onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon crushed red chili flakes
  • 2 teaspoons chopped fresh thyme or rosemary
  • 1 tablespoon balsamic vinegar
  • 1 cup coarse cornmeal
  • 1 – 2 teaspoons salt
  • ½ cup grated fresh Parmesan cheese
  • 4 tablespoons butter


Instructions

  1. Preheat the oven to 425 degrees.
  2. Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar.
  3. Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste if needed.
  4. Serve the warm polenta in bowls with the roasted vegetables and their juices over the top; sprinkle with additional cheese if you like.

recipe adapted >>>>>  here


Monday, April 2, 2018

Easy Ravioli Bake Recipe

Easy Ravioli Bake Recipe | #Easymeals #Casserolerecipesfordinner #Easycasserolerecipes #Easydinnerrecipesforfamily #Dinnerideaseasy #Bakedraviolirecipe #Lastminutedinnerideas #3ingredientbakedravioli #Familymealplanning #Cookiedoughfrosting #Easyraviolibake #Raviolilasagna


Ingredients

  • 1 (25 oz bag) frozen ravioli
  • 1 (24 oz jar) marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/3 cup parmesan cheese for sprinkling (optional)

Instructions

  1. Preheat your oven to 400 degrees and grease a 9x13 baking dish.
  2. Spread about 3/4 cup of your marinara sauce into the bottom of your baking dish.
  3. Arrange half of the frozen ravioli in a single layer over the sauce.
  4. Top with half of the remaining sauce and half of the mozzarella cheese.
  5. Repeat the layers starting with what's left of the frozen ravioli. Finish by topping with the remainder of the sauce and mozzarella. Sprinkle with parmesan if you'd like.
  6. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for about 15 minutes, or until the cheese is bubbly and starting to brown.
  7. Let it cool for 5-10 minutes, and then serve alone or with garlic bread, salad or veggies. Enjoy!

Recipe has been adapted from >>>>>  here