A review of Buitoni Shrimp and Lobster Ravioli

Can it possibly be since March that I updated my blog?  Where has the time gone!?  Well, I'll tell you, between Little League, summer vacation, and those darn time sucking Facebook games, as well as devouring multiple volumes of Agatha Christie, time just seems to fly!

A few weeks (months?) ago, I received a coupon in the mail thanks to Buitoni and Foodbuzz for a free Buitoni frozen entree.  Yeah for free!  I chose the Buitoni Reserva Shrimp and Lobster Ravioli with Garlic Butter Sauce.

The ravioli was super easy to prepare.  Basically, bring water to a boil while floating the bag of frozen sauce in it, then add your pasta.  Remove the bag, drain the pasta, and pour the hot sauce over the ravioli.  I enjoyed the flavor of the pasta but the texture of the shrimp in the ravioli was a slightly unpleasant contrast to the creamy lobster.  At first, I was a little intimidated by the $8.99 price point on the ravioli, thinking I would never pay that much (if it wasn't free), but after trying it and being blown away by the sheer ease of preparation, I figured getting 3-4 servings from it was well worth the $3.00 a person it would work out to be.

All in all, it was a good product.  Phenomenal ease of preparation, good taste and a good price point made up for the slightly gummy texture of the shrimp.  I would consider buying this again if I needed solid dinner prepared really quickly.

Crock Pot Beef Stroganoff

This is a super easy recipe that yields fall apart tender Beef Stroganoff.  Enjoy!

Crock Pot Beef Stroganoff by Joie de vivre

Ingredients:

4 c. beef cubes (1 cut up an arm pot roast)
1 10.5 oz. can of cream of mushroom soup
1 c. sour cream
1 Tbls. instant clear gel (optional)


Directions:

1.  Place the beef cubes in the crock pot insert.
2.  Add the cream of mushroom soup and stir until beef cubes are coated
3.  Cover, and set crock pot on LOW for 8-10 hours
4.  Before serving, stir in the sour cream.  If you would like your stroganoff thicker, stir in the instant clear gel.  Serve over noodles.

Lentil Soup with Spinach

Little League started this week and I have been one busy mommy!  Thank goodness I have some healthy crock pot recipes up my sleeve.  It is such a relief to get dinner going in the morning, and be reassured that my family will have something healthy and nourishing to eat after a day of rush, rush, rush.

Lentil Soup with Spinach by Joie de vivre
Serves: at least 6

Ingredients:

1 c. brown lentils
1 Tbls. olive oil
2 onions, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 tsp. cumin seeds
1 tsp. lime zest
2 yellow potatoes (I used Yukon gold), peeled and chopped
8 cups chicken stock
5 oz. spinach per person (I'm a spinach eater)

Directions:

1.  Heat a large saucepan over medium heat and add the olive oil.
2.  Saute the onions, carrots and celery until the onions are translucent.  Add the minced garlic, cumin seeds and the lime zest and continue to cook for 30 seconds.  Remove from the heat and add to your crock pot.
3.  Rinse the lentils in a colander under cold water and add to the crock pot.
4.  Add the potatoes and the chicken stock to your crock pot, cover and cook on LOW 8-10 hours.
5.  When ready to serve, heat a large pot with a lid over medium heat.  Add 1 Tbls. olive oil, add spinach, stir around with tongs to cover with oil and put the lid on the pot.  Let the spinach cook for exactly 3 minutes.  Remove from heat.
6.  To serve, place a large serving (about 3/4 c.) sauteed spinach at the bottom of each bowl and ladle the soup over it.  Enjoy!