Everyone knows that the best way to raise a child that likes to read is for the entire family to read. The child should see the parents reading, lots and often.

But that’s not the way it happened in my family. Oh, my folks could read; they just didn’t.

I never remember my father reading anything when I was a child. He got his news from the television. He might thumb through an issue of American Rifleman at the car wash. But he didn’t read books while we were kids.

(Later in life, when he was bedridden with bone cancer, a family friend who worked for the library would bring him bag after bag of Zane Grey and Max Brand and Louis L’Amour novels, which he devoured. But I digress.)

Despite the lack of reading that went on in the house, there was always plenty of stuff to read. Little Golden books and Bible stories at first. I learned to read at my mother’s side, as she read storybook after storybook to us girls. Although she didn’t read for herself, she read to us.

My sister read some. Every year she would start to read Under the Lilacs while sitting under the lilac bush, ironically, in our backyard. (I don’t know if she ever finished it.) When she reached the horse-mad stage, she read Black Beauty, My Friend Flicka, Misty of Chincoteague, and anything else equine-related she could get her hands on. Her reading tastes were largely satisfied with that.

I think the thing that turned me into the voracious reader I am today was not the example of my parents, but the sheer amount of literature that was available. Our parents purchased sets of children’s books. (I can’t remember what was in that series now besides Under the Lilacs and Uncle Remus Stories, which gave me fits with the dialect.) We had collections of Nancy Drew books and Tom Swift books.

My mother had a subscription to Reader’s Digest, but I don’t remember her reading it, or the Reader’s Digest Condensed Books that sat in fat rows on our bookshelves. When we weren’t making Christmas trees of the magazines by folding the pages, I read them and the Condensed Books. That’s where I acquired my taste for true adventure, I think. It’s not that big a leap from “Drama in Real Life” to Jon Krakauer’s Into Thin Air. I first discovered To Sir, With Love as an R.D. Condensed book, then devoured everything I could get my hands on about teaching, my career goal at the time.

We also made extensive use of the public libraries and the ever-awesome bookmobile, since my parents’ middle-class income couldn’t keep pace with my reading tastes. And there were used book stores, too, where I could swap a grocery bag full of books for another.

There was no way my parents could screen my reading matter, so they didn’t even try. I didn’t receive a very balanced reading education or a very sophisticated one. I read whatever interested me, from novelizations of The Man from U.N.C.L.E. to histories of Russia. I discovered Dr. Seuss and The Hobbit and Erma Bombeck. “Serious literature” I got from school, but love for reading came at home.

Having parents that read is a good thing, and no doubt it does help turn some children into reading mavens.

But if you ask me, letting a child explore reading at her own pace and through her own interests can be as effective as any planned course of literature or example of parents perusing the great books.

It worked for me.

This post originally appeared on butidigress.blog.

Hi! I'm a freelance writer and editor who writes about education, books, cats and other pets, bipolar disorder, and anything else that interests me. I live in Ohio with my husband and a varying number of cats.

“No thanks, I don’t really like pie,” said no one, ever. The good news is, you don’t have to dedicated an entire afternoon to making one from scratch: this easy KLP recipe takes only a little longer to make than it does to eat. Scroll down for the recipe.

photo: arsheffield via flickr 

For the crust:

1 stick of butter (melted)

1 tsp. Vanilla extract

12 graham crackers (full length rectangles, not just the half-squares)

¼ cup sugar

1 tsp. Sea salt

Step 1. Melt the butter in a pan. Add the vanilla to the butter as it is melting and stir. Inhale this glorious scent.

Step 2. Crumble the graham crackers into a medium-fine (but not pulverized crumb). You can do it in a food processor or fill up a bag and let the kids whack it with a hammer or rubber mallet. We suggest double bagging it so the crumbs don’t spill out if the bag splits.  Once they are fairly even in size, add to a medium sized mixing bowl and stir in sugar and sea salt.

Step 3. Pour in heavenly vanilla butter to graham cracker mix. Stir until well combined.

Step 4. Press into a 9-inch pie pan. This is your crust, so get it as high up on the sides and as even as you (and your helpers) can.

Step 5. Bake for 10-15 minutes at 350 degrees, just to lightly brown the crust. Set aside and allow to cool completely while you make the key lime filling.

For the filling:

 

Key limes!! Probably a pound.
Eggs, three (just the yolks)
1 can of sweetened condensed milk
¾-1 cup of lime juice (from key limes)
2 tablespoons of zest from key limes
(Don’t forget to stash a lime or two aside for garnish, or get a regular lime just for this purpose.)

Step 6. Whip together the eggs and lime zest either by hand or in a stand mixer for about 2 minutes at medium.

Step 7. Add in condensed milk and mix for 3 more minutes. Mixture should be somewhat thick now. 

Step 8. Add in lime juice and mix well, until combined, about 1 minute.

Step 9. Pour or spoon tart delicious mixture into previously cooled crust. 

Step 10. Refrigerate for at least 2 hours and serve cold with whipped cream and a lime wedge garnish. Some people like to put their pie in the freezer and serve frozen, which is awesome on a hot day. There is no wrong way to eat this pie!

—Amber Guetebier, adapted from a verbal recipe from Alix Benedict

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Actress and mom Jennifer Garner is appearing on the cover of PEOPLE Magazine for the Beautiful Issue. In an interview inside she shares what it’s like balancing her day job as an actress and her biggest career role as a mom.

Here are a few of the best Jennifer Garner quotes on motherhood from the past few years starting with one from her recent interview.

On How Her Kids See Her

After a photo shoot Garner explains, “I’ll feel like the best possible version of myself. They’ll look at me and say, ‘Can you wash your face? Can you put your hair in a ponytail and put your glasses and sweats on? And I see the compliment in that. They just want me to look like Mom.”

On Emotional Intelligence (for Kids and Moms)

“Our kids need to be allowed to have a bad day. And you need to show them that it’s OK to have the whole range of emotions. You should have it all: rage and anger and sadness, so there is a lot of room for joy and happiness as well.”

On Parenting In the Digital Age

“My kids don’t have any social media yet. And I am terrified. I think it puts so much pressure on kids at an age when they’re really vulnerable anyway. You know, if anyone has any clues, let me know.”

On Her Mom Friends

“I have a couple of celebrity mom friends that I go to for certain things that only they can — only we can talk about! But mostly I talk to my friends, my mom friends from Violet’s school. And we just gab away like anyone. But pretty much I hang up from one mom friend and call another.”

On The Importance of Her Best Role

At her Hollywood Walk of Fame ceremony she said, “For my children, when you walk over this star I want you to remember first of all that I love you. And that this is about hard work and good luck and not a whole lot else. You define me, not this wonderful spot on the pavement.”

 

On Dealing With Tantrums

“You treat them like real kids. They have boundaries and they have rules and they throw fits. My littlest one saw something he wanted. I had just said, ‘We’re not buying anything,’ and he threw a fit. The people at the store said to me, ‘Please let us just give this to you’ because he was so unhappy. And I said, ‘I’m sorry that he’s throwing a fit in your store and you’re so sweet to want to give this to him. And thank you for asking me first. But he’s going to have to throw a fit.’ I said no. No is no. I said to my girls, ’What do I mean when I say no?’ And they were like, ‘She really means no!’ So you just have to do it. It’s not pretty. I don’t think that I’m always the best at it, but I try my best to be consistent and for them to know what they can expect from me.”

On Co-Parenting

“It’s not Ben’s job to make me happy. The main thing is these kids ― and we’re completely in line with what we hope for them. Sure, I lost the dream of dancing with my husband at my daughter’s wedding. But you should see their faces when he walks through the door. And if you see your kids love someone so purely and wholly, then you’re going to be friends with that person.”

On Raising Kids With Values

“I think teaching your kids anything is a lifelong job and certainly values are something ― you can’t just say, ‘Here, have values!’ You have to show them that you have values. The most important thing is just modeling at this age. When they’re older, they’ll hopefully travel with us and go to places and be boots on the ground, but for right now, it’s just really important to both of us that they see and appreciate the work we do.”

On the, Ahem, “Challenging” Parts of Motherhood

“Imagine squeezing something out the size of a watermelon. How much pain is that? There’ll be a lot of swelling.”

On the Little Things

“There are lots of little traditions the kids and I have together. Right now our blueberry bushes are going nuts, so we sneak down and pick blueberries together on the weekends. But my most valuable time with the kids is bedtime— I have different books going with each of my kids and they each get their own time [with me], even if it has to be condensed!”

—Shahrzad Warkentin

Featured photo: Karon Liu via Flickr

 

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Union Market has catered to DC’s food-loving hipsters for several years now, and Eastern Market still sells old-school meats and meals. Now several new suburban food halls have opened up, and Maryland and Virginia diners have their own great options for family-friendly dining. Asian food—highlighted at the Spot and the Block—is often a fairly easy sell for cautious young diners; noodles, soups, and rice are universally comforting and hard to resist. The best thing about bringing little ones to a food hall? Nobody will complain if they make a little noise or even need to run around the room a bit.

Photo: William Y. via Yelp

The Spot
This charming Asian-themed mini hall sits just to the north of Rockville Town Center. Outdoor seating is available in nice weather; one corner features low tables and floor cushions for kids to crawl and sprawl, while a full bar at the other end of the space lets adults partake. Parents seeking lighter fare will love this outpost of local chain PokiDC, with offerings like salmon or spicy tuna (and even steak or chicken for the raw-fish-averse) atop brown or white rice or greens, with a multitude of toppings and dressings. Cheers Cut serves up all kinds of fried foods, accompanied by rice and steamed vegetables—sure to appeal to the chicken-tenders crowd. The staff at Mian entertain curious onlookers (of all ages) as they hand-pull noodles for ramen and other soups. And you can finish it all of with a sweet bubble tea from Gong Cha or a sculpted ice-cream creation from Alpaca Dessert.

255 N. Washington St. (Rockville, MD)
Online: thespotdmv.com

Photo: Xuannie via Yelp

The Block
The Block is NOVA’s own Asian-style space, with sky-blue picnic-style tables and an industrial-chic vibe. Balo Kitchen offers modern-inflected Vietnamese sandwiches like banh mi and French dip, along with chicken nuggets and French toast for the younger, less adventurous crowd. There’s PokeWorks, another chain serving the healthy, satisfying Hawaiian-inspired fish-on-rice-or-salad that’s so trendy right now. Munch ice cream surprises with flavors like Ash and Matcha Oreo…alongside Fruity Pebbles. SnoCream shaved ice gets extra-rich when topped with condensed milk or caramel. And—as at the Spot—Block Bar has a full bar as well as more sophisticated small plates.

4221 John Marr Drive (Annandale, VA)
703-942-7056
Online: theblockfoodhall.com

Photo: Ballston Quarter

Quarter Market
Quarter Market, in the newly rejuvenated Ballston neighborhood of Arlington, has only a few vendors open as of late March 2019, but they’re a departure from the Asian fare of the Block and the Spot. So far the two savory stalls that have opened—Copa for tapas and Hot Lola’s for fried chicken that’s a mashup of Nashville and Sichan heat—aren’t the easiest sell for fussy young eaters…unless they like their nuggets on the spicy side. But there’s Ice Cream Jubilee to (literally) cool down any cranky customer. And outposts of BarTaco and Timber Pizza are slated to join the lineup with family-friendly tacos and pies.

4238 Wilson Blvd. (Arlington, VA)
Online: quartermarket.com

—Nadya Sagner

 

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First, let me clarify: bringing my baby to a job interview was not my idea. I didn’t wake up that morning and think, “This interview won’t be stressful enough. I should up the ante by bringing my highly unpredictable six-month-old with me.”

Here’s how this unusual situation unfolded: I’d had a great first interview with my potential supervisor, Kevin, and was asked to return for a second interview the following day. When I explained to the recruiter that my husband wasn’t available to stay home again with our son, she said, “Just bring the baby!”

Doing my best to contain my horror, I again requested another date. “Kevin really wants you to come back tomorrow,” replied the recruiter. “Don’t worry. He has four kids and won’t mind at all.”

And so, I arrived for interview number two with extra copies of my resume and a baby in a stroller. I’m pleased to report that said baby sat quietly while the adults talked, and I received the job offer later that day. I was thrilled that the office was just minutes from home, and I was able to negotiate half-day Fridays. Looking back, I realize that the invitation to bring my son to the interview was really an invitation to craft a professional life that would allow me to prioritize family.

During my six years with the company, my son had his share of health issues. There were a couple of surgeries, one unexpected sleepover at the hospital, the onset of asthma, the discovery of multiple food allergies, and a few trips to the ER. Kevin never once made me feel guilty about putting my son first. I was never expected to choose work over my child. And when my second son joined the family, I was able to create a flexible work schedule around his feeding times. In return, I worked incredibly hard at my job to show my appreciation for the tremendous support I received.

Having a family-friendly employer so early in my working-mom journey helped me establish expectations and boundaries that guided me as I furthered my career with other companies and eventually launched a business of my own. Integrating career and family is challenging even under the best circumstances, and it can be impossible with the wrong employer. As a seasoned working mom of two teens, I would like to share some insights:

Don’t hide your family or pregnancy from a current or potential employer.

It’s best to know up front if family will be an issue. If you think you need to hide your status as a parent to get a job offer or a promotion, chances are it’s not the right opportunity.

Apply to family-friendly organizations.

Many job search websites identify telework, freelance and part-time opportunities. Also, start sending resumes to companies that have received awards for their family-friendly policies and programs. It’s amazing to see just how far some companies go to embrace and support working parents!

Negotiate flexibility up front.

Once you accept a job offer, it’s very difficult to go back and request an additional perk like a condensed work week. Decide what you need and ask for it during your salary and benefit negotiations, prior to accepting a position.

Don’t fear change.

Perhaps your job takes you away from your family more than you’d like, or your nightmare boss has you so stressed out that you’re screaming at your kids. There are better situations out there. Do yourself and your family a favor by finding one.

Be worth it.

If you’re fortunate enough to enjoy family-friendly benefits, show your appreciation by being a productive, professional, responsive team player, whether you’re in the office or sitting at your kitchen table.

Recognize opportunity.

If you’re ever asked to bring your baby to a job interview, go for it. It’s not a crazy request. It’s simply a sign that the job will enable you to be your very best working-mom self.

As a California native (and boy mom) living in Maryland, I know it’s hard to be far from loved ones during challenging times. I created Like Neighbors to make it easy to organize, give or receive meaningful help, regardless of distance. Your neighborhood meal train now has national tracks!

Snow may not be in D.C.’s weather forecast for a few months, but it’s definitely on the dessert menu. For an icy treat experience the whole family will love, head to Snocream Shavery, an inconspicuous food bus located in an Annandale, Virginia K-Mart parking lot. The coolest thing since the District saw liquid nitrogen ice cream, this is one sweet spot you’ll want to repeat.

Find It
You’d think that a pimped out antique school bus hawking Taiwanese ice cream would be a cinch to find, but this one is actually easy to miss if you aren’t looking closely. It’s located in a K-Mart strip mall parking lot, but not in front. Drive around to the left side of the center where you’ll likely spot the bus, a handful of cube benches and tables, and a small crowed gathering.

Pick It
A cross between ice cream and shaved ice, this dessert features soft ribbons of flavored “sno,” created by using milk, water, and out-of-the-box natural flavors (think: thai tea, mango, and honeydew). After freezing, a machine shaves ribbon-like bands from the ice into your cup. The one-size option is $7 and comes with two toppings (there’s everything from Fruity Pebbles to grass jelly) and one drizzle of condensed milk, caramel, chocolate, or white chocolate.

Eat It
While you might want one all to yourself, the serving size is large enough for two kiddies to share. How it works: After climbing on the bus, you place your order (note: it’s an extra $1 to mix flavors). You give the friendly staff a name (Starbucks-style) and wait outside the bus near the front-side driver’s window for your name to be called. While there is no seating on the bus, there is some outdoor seating and a bunch of parking if you’d like to sit in the car with the bambinos on a cool night. Bonus: When the sun goes down, fun glow colors are lit and it’s like a party on a bus.

Snocream Shavery
4221 John Marr Dr. (Annandale, Va)
202-656-6144
Online: snocreamcompany.com

Have you been to Snocream yet? Tell us your favorite flavor combinations in the comments below. 

—Ayren Jackson-Cannady

Photos: Ayren Jackson-Cannady

Another day, another novelty food item debuts in New York City. If you and the kids checked out every new culinary creation or confection in the five boroughs, not only would you very likely be clinically obese, you would also probably be unemployed. (Who else has that kind of time?) Furthermore: the under 10 set is probably not going to vibe on, say, kale-flavored ice cream with cilantro-infused whipped cream. However, 10Below is an ice cream shop worthy of your attention, time and taste buds. Here’s the scoop (har) on NYC’s latest nouveau parlor serving up the cool stuff.

The Concept
Debuting just a few weeks ago at the end of July, 10Below creates ice cream through a process originated in Thailand, during which you literally see your order made from fresh ingredients right before your eyes.

The shop takes its name from the ice cold (or, we suppose, even colder) plates maintained at the temperature of minus 10 degrees Fahrenheit, AKA, 10 below — or less.  Creating ice cream with this frigid method apparently results in smaller ice molecules leading to not only a smoother and creamier product, but also eliminating the need to add the fat and emulsifiers used in conventional ice cream production.

The Process
After choosing your flavor and paying, the raw ingredients are prepped in a cup and you wait for your turn. When you’re up, your personal ice cream concierge places the raw ingredients — which range from fresh fruit to Nutella to graham crackers — on the cold plate to give them the deep freeze. A proprietary, cream base is then added to the mix, and you watch as a 10Below employee mashes, smashes, slices and dices your raw ingredients, melds them into the rapidly freezing cream, and then ultimately, smoothes the mix into a sort of tasty frozen disc. Finally, the amalgam is carefully scraped from the cold plate in the form of what can only be described as an “ice cream roll up.”

Your cup of rolls is then topped with your choice of any number of fresh, tasty toppings, such as fresh fruit, condensed milk, whipped cream or even a marshmallow individually roasted on the spot.

The Tastes of 10Below
Flavors change weekly, but Strawberry Shawty (strawberries and graham crackers), Monkey Business (bananas and Nutella) and Honey Boo Boo (blueberry, raspberry and honey) are among the recurring popular choices. The roster also reflects what’s currently in season when it comes to fruit; the Mo Money Mo Mangoes (mangoes and strawberries), for example, is a hot seller right now. Other flavors include Smores Galore (marshmallow, graham crackers and chocolate) and Cookie Monster (Oreos).

Everything tastes fresh because it really is: Everything is made and prepared day of. (10Below doesn’t even have a freezer, so nothing is kept overnight.)

The Vibe
10Below is a pretty small place on the basement level of a building in Chinatown. A giant chalkboard decorated with an illustration of a rainbow and the parlor’s  cheery logo/mascot, a whale with an ice cream cone on its head, greets visitors when they walk in.

Hip-hop tunes boom from the sound system, and a young crowd is helped by an equally young staff and everyone seems to be having a god time. Because of the shop’s tiny footprint, things can get tight, but everyone’s, uh, chill about it, making 10Below feel a little like a clubhouse.(You may be the oldest person in there; we were.)

Before You Go to 10Below
Should you and the kids go to 10Below? Absolutely. But there are a few things you should know in advance.

The very nature of 10Below’s individual creations means that each order takes time, which means that no matter when you go, there will probably be a bit of a wait. (The nice part is that when it’s your turn, it’s your turn, and at least when we were there, fellow patrons tend to respectfully give you a “front row seat” to view your roll ups coming together.) That said, waits can be long; its not uncommon to see a line down the block and wait for an hour on a weekend afternoon. Which is why we recommend going on a weekday, ideally from 11 a.m. when they open, to early afternoon; from 4 pm. to early evening, things get a little nuts, apparently. The store also has limited seating and tables, so plan on taking your treats to go.

10Below
10 Mott St.
Chinatown
212-965-1336
Online: 10belowicecream.com

 

Have you experienced 10Below? Tell us what you thought of it in the comments!

—Mimi O’Connor

When the sun comes out and the temperature goes up, a sweet cold treat always hits the spot. Next time you’re looking for something to cool down on a hot Portland day, take your little sidekicks for shave ice. (And yes, drop the “d” and say shave ice.) With dozens of colorful tasty flavors and a soft snow-like texture, this traditional Hawaiian delight is sure to be a hit with your littles. Read on for five spots that serve this tropical treat.                                                                                           photo: Ono Shave Ice by Tya P. via Yelp

Ono Shave Ice
This popular silver food cart is a Portland favorite for shave ice. Choose up to three flavors, from tasty options like pink lemonade, POG (passionfruit-orange-guava) or blue raspberry, and add a scoop of ice cream for an extra fifty cents. For $6, try it Hawaiian style, with ice cream, mochi, azuki bean and a condensed milk “snow cap.”

Hours/Location vary. Check Facebook page for most current updates and daily location.
503-662-8489
Online: onoshaveiceco.com

Ate-Oh-Ate
Brought into being by the owners of Laurelhurst Market and Simpatica Dining Hall and Catering, start with the delicious Hawaiian food, like plate lunches and Kalua pig sandwiches, and finish your meal with a creamy shave ice for dessert. Let your little ones sample flavors like strawberry or pineapple, and don’t forget to add Ate-Oh-Ate’s homemade coconut ice cream on top. Parents can try a new twist on happy hour and add rum to any shave ice for an additional $4.

2454 E. Burnside St.
503-445-6101
Daily 11 a.m.-9 p.m.
Online: ateoh-ate.com

photo: wikimedia.org via creative commons

Ohana Hawaiian Cafe
Ohana means “family,” and that’s the vibe at this cozy restaurant in the Rose City Park neighborhood. You might want to sample everything on the menu here, but save room for something sweet after dinner. Your pint-sized dining companions will love watching the shave ice machine at work behind the counter. Sample a few different flavors, and add a scoop of Ohana’s homemade coconut ice cream, or try a scoop of vanilla!

6320 NE Sandy Blvd.
503-335-5800
Mon.-Sat. 11a.m.-9 p.m.
Sun. 11 a.m.-8 p.m.
Online: ohanahawaiiancafe.com

Mauna Kea Shave Ice and Grill
Tucked into the Carts on Foster food pod, Mauna Kea Shave Ice boasts over 22 flavors. Kids will love the towering portions and the wild flavors like Sour Apple, Wedding Cake and the popular Shark’s Blood! (Don’t worry—it’s really cherry and coconut!)

5205 SE Foster Rd.
Tues.-Fri. 1-9 p.m., Sat. & Sun. noon-10 p.m., closed Mondays
Online: facebook.com

photo: Shave Ice by reddit.com via creative commons

Tropical Sno
Although not technically in Portland, this Vancouver-based cart is worth a hop over the river to try. $4 gets you a large cup of any of the tempting flavors, and cream topping can be added for an additional fifty cents. With creative flavor concoctions like Birthday Cake, Creamsicle and Maui Wowee, kids will love tasting all summer to find their new favorite!

2009 NE 117th St.
Vancouver, Wa
Daily, 11 a.m.-7 p.m.
Online: tropicalsnovancouver.com

What’s your favorite shave ice flavor? Let us know in the comments below!

—Anna Doogan

Chicken pot pie takes cupcake form in this recipe from food blogger, Amy of Broke Ass Foodie.  Not only is this recipe simple (hello, 5 steps!), Amy also breaks down the cost of each ingredient for the budget-minded. The result? A dozen chicken pot pie cupcakes that cost less than $6.

Total time: 30 minutes
Serves: 6

Ingredients:
1.5 cups fully cooked shredded chicken $1.62
1 (15 ounce) can condensed cream of chicken soup $1.25
1 cup frozen mixed vegetables $0.25
1 cup shredded sharp cheddar cheese $0.83
1 teaspoon Worcestershire sauce $0.02
½ teaspoon garlic powder $0.05
12 Pillsbury Grand Biscuits $1.88

Method:
1. Preheat your oven to 400 degrees F.

2. In a medium bowl, mix all ingredients with a large spoon until blended well.

3. In a muffin tin sprayed with cooking spray, form each canned biscuit to muffin cups.

4. Evenly spoon chicken mixture into each biscuit cup.

5. Bake for 12-15 minutes, or until biscuits are golden brown.

Recipe and photo courtesy of Brokeass Foodie. Check out brokeassfoodie.com for more thrifty recipes for skinny wallets.

Time to spice up the weekday pasta routine with this tasty dish from Jennifer at Laughter and Grace. With just a few simple ingredients, you can make a delicious meat sauce to cover your ravioli, giving these bite-sized kinds of pasta a flavor boost. Best of all? This meal yields plenty of leftovers, so you’ll have more to eat for tomorrow, too.

 

Ingredients
1 package of refrigerated cheese-filled ravioli
1 lb cooked ground beef
4 tbsp spaghetti seasoning
16 oz can diced tomatoes, undrained
16 oz can condensed tomato soup
1 1/2 c shredded mozzarella cheese

Method
1. Cook ground beef in saucepan until no longer pink. Drain off grease. Stir together ground beef, diced tomatoes, tomato soup, and seasoning.

2. Allow meat sauce to simmer while you cook the ravioli. Boil ravioli per package directions.

3. Gently stir meat sauce and ravioli together until the pasta is coated.

4. Pour into an 8×8 baking dish and cover with cheese.

5. Bake in a 350 degree oven for about 20 minutes. Remove when cheese starts to brown on top.

recipe courtesy of Jennifer of Laughter and Gracephoto courtesy of LibAmanda