Both of these recipes I have heard of before, but didn’t have the exact recipes. So…I just experimented tonight and it turned out marvelous. That’s the best part of cooking, and the thing I enjoy the most–making recipes my own. 🙂
Creamy Garden Salad
For this salad, I chopped half an English cucumber (they are the long skinny ones without seeds) into half moons, 2 green peppers into half rings, 2 tomatoes into bite size pieces, and a red onion into half rings. I love the color of all the veggies together!
My mom would use sour cream, but I used about 1 to 1 1/2 cups of nonfat vanilla yogurt. I added 1 teaspoon of garlic powder, 1 teaspoon onion powder, 1/2 teaspoon of pepper and 1/2 teaspoon of salt and mixed well. I mixed up the yogurt first, let it chill and the spices mingle while I chopped up the veggies. Pour the dressing over the veggies and toss. Chill in the refrigerator until ready to serve. Salt and pepper to taste.
Oven Toasted Ravioli
I always buy frozen cheese filled ravioli at the grocery store. For this recipe the ravioli needs to be thawed. It makes about 20 raviolis. To bread the ravioli, dip it an egg wash and then bread crumbs.
Beat 2 eggs and add about a tablespoon of water.
I am using my homemade bread crumbs, about 2 cups. They are unseasoned, so I added 1/4 cup of parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of italian seasoning, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Mix well.
Dip each individual ravioli in the egg and then roll in the bread crumbs. Place on a greased baking sheet (I use cooking spray).
Bake at 375 for 15-17 minutes.
The ravioli can be dipped in marinara sauce or ranch dressing…or any other dipping sauce you prefer.
Doesn’t it look absolutely yummy? It was!