Oven Toasted Ravioli

Since I have a lot of time to surf Pinterest lately, (during feeding time) I have found many new recipes I would like to try.  The classed-up crispy ravioli really appealed to me and it turned out really tasty so I thought I'd share it with you all.

Ingredients 

30 mini frozen ravioli, thawed

1 egg

1 TBSP milk

3/4 cup Italian bread crumbs

1/4 cup grated Parmesan cheese

cooking spray

Directions

Preheat oven to 375 degrees.

Whisk together egg and milk in a shallow bowl.  In another bowl or pie plate, combine bread crumbs and Parmesan cheese.  Dip ravioli in egg mixture and then in bread crumb mixture.  Place on a greased baking sheet.  Spray ravioli with cooking spray after all are on the pan.  I used olive oil cooking spray.

Bake for 15 minutes or until golden brown.  Serve with warm marinara sauce. Enjoy!

Loaded Baked Potato Soup

I came across two different recipes for Loaded Baked Potato Soup as of late and I combined the two for a super tasty, nutritious, low-fat recipe. It was really easy and delish! Try it out!

Loaded Baked Potato Soup

2 Russett Potatoes, poke holes with fork, microwave for 5 mins, flip over then microwave 5 more mins, cool, peel
1 small head of cauliflower, steamed
1 & 1/2 C chicken broth
1 & 1/2 C skim or 1% milk
4 oz cream cheese
1/4 C Fat-Free or low fat sour cream
salt to taste
pepper to taste
1 TBSP(ish) chives
sharp cheddar cheese, grated
bacon bits
green onions, chopped OR chives

Steam cauliflower with water while potatoes are microwaving. Drain and set aside. Add chicken broth, milk, cream cheese, sour cream, salt, pepper, chives to pot. Add peeled "baked" potatoes. Mash so that the potatoes are still chunky. Add steamed cauliflower. Bring to boil.
To serve, add a scoop of soup to bowl, top with grated sharp cheddar cheese, bacon bits and a few green onions OR chives.