A few of you have asked, so here you go!
Baked Ravioli with Chicken Sausage
(from Real Simple magazine - February 2010)
In a large skillet, brown 2 sliced fully cooked chicken sausages (12 ounces) in olive oil over medium-high heat. Toss with the ravioli (16-18 ounces fresh or frozen. thawed, if frozen) and 2 cups marinara sauce. Transfer to a shallow 2-quart baking dish and sprinkle with 1 cup grated mozzarella. Bake at 375 degrees until golden and bubbling, 35-40 minutes.
*To get more veggies, I grated 2 carrots and added that to the sauce. I also wilted 1 bag of spinach (10 ounces) in a bit of olive oil and mixed that in as well. And top with a few fresh basil leaves.
Sweet Potato Casserole
(my sister's recipe)
In a large bowl, mix 1 can (40 ounces) sweet potatoes or yams in syrup, drained; 1/3 cup granulated sugar; 1 tsp salt; 1/4 cup egg beaters; 1/4 cup skim milk and 1/2 tsp vanilla. Pour mixture into a greased 8 x 8 inch pan.
In a small bowl, mix together 1/2 cup brown sugar; 1/4 cup flour; 2 tbsp butter; and 1/2 cup chopped pecans. Top potato mixture with pecan mixture.
Bake at 350 degrees for 30 minutes.