Stuffed Burgers

So I found this recipe and it gets an A+ in our good food rating.

Shape 1 1/2 lbs of hamburger into eight 4 in patties. (You can use either a fork or your hands)

Top half of the patties with an onion slice and cheese. Cover with remaining patties and seal edges with a fork.

Grill over medium heat until desired doneness.

I actually used 2 lbs of hamburger, and it made 12 1/2 patties, or six burgers with a little unstuffed one for Porter.

You can always use what ever you want to go inside.

Click here for a website that has other great ideas.

Penne Alla "Not-Ka" (no alcohol)

So I have been watching (or rather DVR-ing) "Cook Yourself Thin" on Lifetime. This show is based on the recipe book by the same title. They take favorite recipes and make them with half the calories or less. The great thing is, they use a lot of seasoning and wonderful flavors that make these dishes come alive. You can find the recipes here: This is a healthier version of penne alla vodka, but called "Not-Ka" because there is no alcohol. I actually made it with multi grain penne and left out the red pepper flakes since I didn't have any on hand. The mixture of tomato, basil and red onion is fantastic!! Oh- I also used fresh parmesan which made a difference too. I also did NOT drizzle olive oil on before serving. I didn't feel it was necessary. Even my pickiest eater loved this!!! One more note - I don't know anything about nonfat evaporated milk so I just used regular non-fat milk.

Penne Alla "Not-Ka"

Serves 4
Calories per serving: 371

2 teaspoons olive oil, plus extra for serving
3 cloves garlic
1/2 cup chopped red onion
3/4 teaspoon salt
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor
Pinch red pepper flakes
8 ounces penne
1/4 cup heavy cream
6 tablespoons evaporated nonfat milk
1/3 cup grated Parmesan cheese
1/4 cup shredded fresh basil
1/8 teaspoon black pepper

1. Bring a large pot of salted water to a boil for the penne.
. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, 1/2 teaspoon salt and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.

3. Meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper.

4. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.

Ravioli Lasagna

Wow, I can't tell you how good this was and super easy and fast.

2 bags of beef ravioli's
1 jar your favorite pasta sauce
about 2 cups cheese

Preheat oven to 375. Cook ravioli's according to package instructions. Place foil on the bottom of a 13x9 pan and spray with cooking spray. Put some sauce on the bottom then place a layer of ravioli's down with the flat side up. Put a layer of sauce and cheese. Repeat once and cover with foil. Cook for about 45 min or until bubbly. Take off foil and let it cook for about 5 more min until cheese is slightly golden.

You can always add more stuff to the sauce, but it is good just as it is.