Here are my yummy meals that I made for my family of 5 this week! If you give them a try, let me know which one you liked best.

Sausage Parmesan Ravioli Lasagna

Ingredients

1 lb. spicy Italian sausage ground or casings removed from links. Mild can be used instead.
2 -10 oz bags prepared cheese-filled ravioli like Rana or similar, choose your favorite filling
8 garlic cloves, minced
6 tablespoons butter
3 cups heavy cream
3/4 cup grated parmesan cheese
3 cups shredded mozzarella cheese
1/2-2 tsp red pepper flakes depending on your preference
1 tsp Italian seasoning for topping
salt and freshly ground pepper to taste
nonstick spray

Instructions

Preheat oven to 375 degrees. Spray a 2 quart casserole dish (10×7) with nonstick spray. Set up a baking pan lined with foil on the lowest rack to catch any spills from the lasagna.
In a large skillet, cook sausage to crumbles and cook through. Use a slotted spoon to remove sausage and set aside in a bowl.
Over medium-low, in the same skillet with 1 tablespoon of sausage drippings remaining, add in the butter and garlic. Sauté until fragrant, about 30 seconds. Add in the cream slowly as you whisk to incorporate the butter
Add red pepper flakes and freshly ground black pepper. Bring to a simmer and continue to cook until cream starts to thicken, about 3-5 minutes.
Start to boil a pot of salted water for ravioli while the alfredo simmers.
To the cream, add in the parmesan, whisking until it incorporates. Taste and adjust salt, pepper and red pepper flakes as needed.
Cook the ravioli according to the package instructions, strain.
Assemble ravioli lasagna: add 1/3 cup of sauce to coat the bottom of the pan. Add half the raviolis, top with half the sausage, half the alfredo sauce and half the cheese. Repeat with a second layer using remaining ingredients.
Sprinkle Italian seasoning (and additional red pepper flakes if you prefer) over the top of the lasagna.
Cover the pan with tin foil sprayed with nonstick spray (so the cheese won’t stick). Bake in oven for 30 minutes, remove foil. Continue to bake 10-15 more minutes or until the edges are bubbly and cheese starts to brown.
Allow the ravioli lasagna to rest at least 10-15 minutes before serving to avoid it being too runny.

Cheesy Rice Broccoli Chicken Casserole

Ingredients

2 cups cooked chicken shredded or cubed
3 cups cooked rice white or brown
2 cups broccoli florets fresh or frozen, lightly steamed
1 can 10.5 oz / ~300 g cream of chicken soup
½ cup sour cream or plain Greek yogurt
½ cup milk
1 ½ cups shredded cheddar cheese divided
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt adjust to taste
¼ teaspoon black pepper

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare ingredients: Cook rice according to package directions. Lightly steam broccoli until just tender. If using frozen, thaw and drain well.
Mix sauce: In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper.
Combine casserole: Stir in cooked chicken, rice, broccoli, and 1 cup of the cheddar cheese. Mix until well combined.
Assemble: Spread mixture evenly into prepared baking dish. Top with the remaining ½ cup cheddar cheese.
Bake: Place in oven and bake uncovered for 25–30 minutes, until heated through and cheese is bubbly and golden.
Serve: Let rest for 5 minutes before serving. Enjoy warm!

Sheet Pan Chicken Kebabs

Kebab Ingredients:

1 pound ground chicken
4 cloves garlic, minced
½ cup red bell pepper, very finely diced
½ cup onion, very finely diced
2 tablespoons olive oil, plus more for brushing
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes, optional
2 tablespoons chopped fresh parsley

Garlic Yogurt Sauce

1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 garlic clove, finely minced
2 tablespoons chopped fresh parsley
Salt and black pepper, to taste
Cold water, as needed for thinning

Make the Ground Chicken Kebabs

Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper and lightly coat the parchment with olive oil or cooking spray.
Add the ground chicken, garlic, red bell pepper, onion, 2 tablespoons olive oil, paprika, cumin, coriander, turmeric, cinnamon, salt, black pepper, red pepper flakes, and parsley to a large mixing bowl.
Gently mix until the vegetables, herbs, and spices are evenly distributed. Do not overmix, or the cooked chicken can become dense.
If the chicken mixture feels exceptionally soft or sticky, cover the bowl and refrigerate it for 20 to 30 minutes.
Transfer the chicken mixture to the prepared baking sheet. With lightly oiled hands, press it into an even rectangle approximately ½ inch thick.
Use a knife or bench scraper to score the chicken mixture lengthwise into eight long kebab strips. Cut almost completely through the meat, but leave the strips touching so the mixture remains in one sheet while it begins baking.
Lightly brush the top of the chicken mixture with olive oil.
Bake for 16 minutes. Remove the pan from the oven and carefully separate the kebab strips along the scored lines.
Return the pan to the oven and bake for another 4 to 6 minutes, or until the chicken reaches an internal temperature of 165°F.
For deeper browning and caramelized edges, broil the kebabs for 1 to 2 minutes. Watch them closely so they don’t burn.

Make the Garlic Yogurt Sauce

Add the Greek yogurt, lemon juice, olive oil, garlic, and parsley to a small bowl.
Stir until smooth and season with salt and black pepper to taste.
For a thinner, drizzleable sauce, stir in one teaspoon of cold water at a time until it reaches your desired consistency.
Refrigerate the sauce until ready to serve.

Serve

Arrange the warm chicken shawarma kebabs on a platter with pita, rice, or Greek salad.
Drizzle the garlic yogurt sauce directly over the kebabs.
Serve with cucumber, tomatoes, red onion, Kalamata olives, feta, hummus, and lemon wedges, if desired.

Salsa Chicken

Ingredients

2 large boneless/skinless chicken breast, about 1 ¾ lbs.
1 oz. packet Taco Seasoning
2 tablespoons olive oil
8 oz. cream cheese, at room temperature
16 oz. Refried Beans
16 oz. Salsa, equal to 2 cups
3/4 cups cheddar cheese, shredded
3/4 cups Monterey Jack cheese, shredded
Fresh Parsley or Cilantro, to garnish

Instructions

Preheat oven to 375°.
Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
Season each side with taco seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
Spread the softened cream cheese in an even layer on the bottom of a 9 x 13 inch baking dish. (You can also use a round 12-inch baking dish.)
Spread the refried beans on top, then add the salsa, followed by the chicken.
Add the cheese on top of the chicken. Cover and bake for 15 minutes.
Remove the cover and bake for an additional 10 minutes.
Garnish with cilantro and serve!