How are ya?
Are you as tired and worn out as I am from a weekend of fright?
When we got home on Sunday night my kids were full of sugary energy and I was down for the count.
I kept saying your Momma is just plain worn out...and they kept saying Why? You didn't even do anything...we were the ones running from house to house.
It's exhausting worry so much about all the cars, candy consumption and that they were as gracious as they should be for what they have.
So last night I was on the hunt for something super easy to make for supper:
Take 5: Ravioli & Escarole Lasagna
Kristy Isom/Rachael Ray Magazine
5 ingredients: 1 pound bulk Italian sausage, 1 head escarole (I substituted mustard greens,) one 24 ounce jar tomato sauce, 9 oz cheese ravioli and 16 oz mozzarella cheese.
Preheat the oven to 350 degrees.In a large skillet, crumble the sausage and cook, stirring often, over medium heat until browned, about 8 minutes; transfer to a plate. Add the greens to the skillet, season with salt and pepper and cook until wilted, about 3 minutes.
In a 9-by-13-inch baking dish layer the tomato sauce...
and the raviolis..
and then when you figure out that you don't have enough to really layer just throw in the rest like I did.
Here you can see the tomato sauce, ravioli, crumbed sausage, greens and mozzarella cheese.
Mix it all up and bake until bubbling in the middle, about 45 minutes. Let cool for about 10 minutes.
While this easy peasy recipe did help me to take a bit of a break last night - I still can't believe that it's already November...weren't we just shooting off fireworks?