This is one of those recipes that I can't quite believe can be good, but I'm going to try it some time.

Ravioli Taco Casserole

1 1/2 pounds ground beef
1 1/4 ounces package of taco seasoning mix
3/4 cup water
1 can (40-ounce) meat-filled ravioli with sauce
8 ounces shredded cheddar cheese
sliced black olives (optional)
Preheat oven to 350 degrees F. Brown ground beef in a large skillet over medium heat; drain. Stir in seasoning mix and water. Reduce heat; simmer for 8 to 10 minutes. Place ravioli in a lightly greased 13"x9" baking pan; spoon beef mixture over top. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 25 to 30 minutes, until cheese is melted and bubbly. If desired, sprinkle with olives before serving.

I don't know enough about the usual recipe to know where the fat savings are in this one, but it sounds easy and not a lot of ingredients.

Lower Fat Coq au Vin

2 boneless skinless chicken breasts
1/2 pound mushrooms, washed
10 or 12 small onions, peeled
1 clove garlic, peeled and smashed
1 tablespoon tomato paste
2 cups beef bouillon
1 cup dry red wine
2 tablespoons corn starch

Preheat oven to 375°F. Place all ingredients in an ovenproof casserole dish and cover. Bake at 375°F for one hour. Remove chicken and vegetables to a plate and put the liquid in a saucepan. Bring to a boil and reduce to 1 and 1/2 cups. Mix 1 or 2 tablespoons of cornstarch in 1/2 cup water and add by spoonfuls to the boiling sauce, stirring constantly until the sauce coats a spoon. Put the chicken and vegetables back in the baking dish and pour the sauce over them. Serve with boiled new potatoes and green peas.


This next one is more elaborate, but don't you get tired of the same old chicken all the time? Besides, you don't have to do it all.

Lemon Ginger Chicken
1 large frying chicken or small roasting chicken
2 lemons
2 tbsp grated ginger
4 slices ginger
2 tbsp butter
1/4 cup soy sauce
1/2 cup amber coloured beer or ale
lots of freshly ground black pepper
handful celery leaves

Rinse the chicken and pat it dry. Place the chicken in a roasting pan. Squeeze the juice of one lemon over the chicken. Tip the chicken up on its rear end and squeeze the juice of half a lemon into the cavity. Lay the chicken down again. Place the celery leaves and the slices of ginger in the cavity. Rub the grated ginger all over the chicken's skin. Melt the butter and pour it over the chicken. Squeeze the juice of the last half of the lemon over the chicken. Cut up the lemon peel so you have eight pieces (four from each lemon). Place four pieces in the cavity. Place one piece under each chicken elbow and one piece between each leg and the chicken body. Place the chicken in a 350 F oven and bake 20 minutes. Pour the soy sauce and the sherry over the chicken and bake another 20 minutes. Now baste the chicken with the pan juices and bake another 20 minutes. Baste again. Bake 20 more minutes (a total of 80 minutes, so far). The chicken is probably done now, but if not, bake it a little longer until it is. You can make a sauce from the pan juices and 1 cup beer, cooked down 50%.