"What's for dinner?" I asked myself. A common dilemma I encounter.
I opened the fridge and to my delight I saw a pack of Aldi's fresh Spinach and Mozzarella Ravioli that I had forgotten about. I immediately formulated the meal I would make around this amazing ravioli. But I didn't check for the chicken that was supposed to be part of this dinner. On a positive note, this recipe is great to pair with any protein you might have available. Consider this to be a customizable meal where these two components are the base. Catch me next time for the chicken recipe. Ingredients
Directions Pesto Ravioli: Step 1: Set burner to high, fill pot with water (about 3/4 high), add a pinch of salt. Bring to a boil. Carefully add ravioli. Step 2: Turn heat down to medium after adding ravioli. Water should still bubble. Let ravioli cook for 4 minutes or until they bob at the top of the water. Step 3: Drain ravioli in colander. Add the ravioli back to the empty pot. Step 4: Add pesto to taste - start with a tablespoon. Cover the pot and toss it up or gently mix in with a large spoon. Lemon Pepper Broccoli: Step 1: Place broccoli florets in a bowl. I usually have 6-8 floret pieces. Step 2: Add a tablespoon of water and a tablespoon of balsamic vinegar. Step 3: Heat in the microwave for 2 minutes and sprinkle lemon pepper.
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This cute $2.99 bag of (1.5lb) tiny potatoes from Aldi is colorful and an easy hit at the dinner table for one - or two. Follow my recipe below for this easy Roasted Ramekin Potatoes side dish. The bag recommends 375° for 30 minutes. I left mine in longer since they weren't cooked completely through.
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Aldi Lover23 years-old. Passionate about affordable groceries. Young and broke. Queen of winging it. My recipes are for the busy, the lazy, and the tired. I'm all of the above. New posts weekly! Archives
February 2021
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