Day 23, 24 & 25 at the Campbell's

On Day 23, we had breakfast for dinner. This is a regular meal for us with some minor variations. It included a special treat this time...peameal bacon. Yum. We also had toast with raspberry jam but I forgot to include it in the picture.


On Day 24 we made one of my all time favourite Kraft What's Cooking Magazine meals. It only takes 5 minutes to throw everything in the pan and then you can get on with other things while dinner cooks!

Easy Ravioli Bake

1/4 cup Kraft Zesty Italian salad dressing
1 can of beef broth
1 can/jar of spaghetti sauce (680-700ml)
One 19 or 28 ounce can of diced tomatoes
Two 350g packages of fresh ravioli or tortellini (we use one beef and one cheese & spinach)
1/2 to 1 cup mozzarella cheese

In a medium sized roasting pan or oven proof "dutch oven" (make just 1/2 the recipe if you don't have a pan/pot big enough), combine the first four ingredients. Add in the ravioli and/or tortellini. Voila! Cover with lid or foil and bake at 375F for 45 minutes. Remove from oven, sprinkle cheese on top and place back in oven with lid off for another 5-10 minutes. Enjoy!


Tonight (Day 25) we had leftovers from last night. Only a few more nights to go with the Eat @ Home Challenge and what I've discovered most is that taking pictures, downloading them to the computer and creating my blog entries was actually harder than eating all of our meals at home! Jenn...I've always LOVED your blog and all of the wonderful things it has done for our long distance family relationship but I have a whole new respect for the sheer amount of work involved in creating it day in and day out. I can't thank you enough.