OK, Kristi, I am back in action! Well at least for today :o) I can't believe how busy life has been. The weather here is terrible. Lots of smoke and lots of heat. I think it has finally taken its toll on me as I have pretty much sat on the couch most of the day. Yuck. I have also been busy with swimming lessons, taking my mom to physical therapy (she finally got her brace off!), playing with my nieces, helping out friends and being truly blessed by doing so, and so on and so forth. Oh yeah, I forgot to mention that our Church is having a "Homeschool Encouragement Day" and I was asked to do a little chat at that on Freezer Cooking and Frugal Living! I am not a public speaker at all so this has proven to be a challenge for me. I just keep asking God to give me the words He wants me to say. He is doing just that thus far. I still have half the talk to write but I know what I want to say, or what He wants me to say :o)
So without further ado, I finally give you another great recipe! The only time consuming part on this one is the chopping. Otherwise it is pretty easy and it is delicious!! Hope you enjoy it.
Baked Pesto Ravioli With Chicken
-2 lbs. Cheese ravioli
-1 pound cooked chicken, diced
-2/3 cup chicken broth
-2 cups sliced zucchini
-1/2 cup bell pepper, diced
-1/2 cup scallions, chopped
-1/2 cup pesto (homemade or store bought)
-1/2 tsp. Salt
-1/2 tsp. Black pepper
-1 cup grated Parmesan
~In a large bowl combine above ingredients. Mix well.
~Put into a Ziploc bag and seal. Freeze.
To Serve: Thaw Completely. Spray a 9x13 pan with cooking spray and pour into pan. Cover with foil. Bake in a 350* oven for one hour or until bubbly.