Let me first clarify that Chef Boyardee Ravioli is one of my favorite foods on the planet. I could seriously live off of it, as well as his Spaghetti and Meatballs.
I’d have to live in pants I got at the bottom of the pile or the back of the rack at the store, but I could live, none the less.
So, this is NO diss on CB!
Now that that’s clear…
I’m going to let you in on a little secret to making a not-so-healthy meal slightly healthier:
Last night, I boiled some frozen beef ravioli up.
Heated up some Marinara that I bought in a jar at Aldi. (Note: Wegmans sauces are completely superior, and I don’t think they are much more expensive. I’m stocking up next time I’m there)
And, as you can see above, I threw some peppers, green onion, spinach and mushrooms in a skillet with a little bit of olive oil.
So, in my view, that’s totally enough green to balance out the pasta.
Which, in our case, was 100% necessary after a weekend of blissfully eating this for every meal, including breakfast:
Marriage teaches some valuable lessons, doesn’t it?
One thing I have learned is the glory of adding the following to my pizza…
I never did that before Michael.
I will never go back.