One of my most anticipated packages arrived today! I was contacted a little while back to ask if I wanted to try Gayle’s Barbecue Sauces. You all know how I LOVE barbecue sauce and the flavors of Gayle’s Sauces sounded amazing. I think what really sold me though was the story. I LOVE how her dad owned a BBQ sauce, she bottled it up and sold it for everyone to enjoy. But, the story gets better and you all have probably had Gayle’s BBQ sauce without even knowing it. This is the BBQ sauce that they use on the California Pizza Kitchen Pizzas which are AMAZING!!!!
My Gayle’s Barbecue Sauce box was packed with a bunch of fun stuff.
A super cute Gayle’s Barbecue Sauces shirt ~ LOVE the little girl on the back.
The offer 5 different flavors of sweet & sassy barbecue sauce.
* Sweet & Sassy ~ Original
* Extra Sassy
* Honey Sweet
* Apple Cider Smoked
The nutritionals are fantastic on every bottle and they are made with REAL ingredients. I LOVE that. The sauces are all natural, gluten free, cholesterol free, fat free, saturated fat free, preservative free to boot!
4 out of 5 flavors survived the shipment to me. I think the Extra Sassy got a little attitude being stuck in a box with the other 4 for a few days. 🙂
Plus, RECIPES and IDEAS for using their amazing BBQ sauces! Gayle’s BBQ seriously knows the way to my heart. I am so excited to try all the flavors, I am not sure where to start 🙂
I almost went out and picked up some stuff to BBQ tonight but I stuck to my plan. I promise reviews, reviews and more reviews coming soon!!! Thanks again Gayle’s Peeps ~ I am beyond excited to try all the sauces and ideas!
I wasn’t feeling salad for dinner tonight since I had salad for lunch. Instead I opted for Mushroom Ravioli’s A La Kale (can you tell The Husband picked the name?). It actually took a lot of self talk and convincing because I really didn’t want to cook at all. But, I told myself this IS FAST FOOD and it was. Dinner took about 30 minutes or less from start to finish.
Mushroom Ravioli’s A La Kale
½ oz dried portabella mushrooms
1 cup boiling water
1 bunch green onions, diced
1 (8-ounce) package sliced cremini or white mushrooms
¾ teaspoon salt
4 large garlic cloves, minced
2-3 Pinch crushed red pepper
1 (14 ½ oz) can vegetable broth
4 cups thinly sliced kale
¼ teaspoon freshly ground pepper
2 (9-ounce) packages fresh cheese ravioli’s (pick our favorite flavor or use reduced fat)
2 tablespoons grated parmesan
- Place the portabella mushrooms and boiling water in a small pot; cover and let stand about 10 minutes. Pour the portabella mushrooms and water in a strainer, reserving liquid. If you want to use the portabella mushrooms, remove the mushrooms from the liquid, rinse thoroughly, and chop coarsely. Line a strainer with a paper towel. Pour the mushroom liquid through the strainer and set the liquid aside.
- Heat the oil in a large saucepan over medium-high heat. Add the green onions, cremini or white mushrooms and ½ teaspoon of the salt’ cook; cook, stirring frequently, until the mushrooms are browned and tender, about 5 minutes. Add the portabella mushrooms (if using), the garlic, and crushed red pepper; cook, stirring about minute. Stir in the vegetable broth, arugula, and the reserved mushroom liquid; bring to a simmer. Stir in the remaining ¼ salt and the pepper.
- Cook the ravioli according to package directions’ drain and divide between 4 shallow bowls. Ladle the mushroom sauce evenly over each serving. Sprinkle with the cheese if desired.
Yields 4 servings, about 2 cups at 8 Weight Watcher Points+ each.
Time Saver Note: Want so speed up the portabella prep? Instead of soaking the dried mushrooms for 10 minutes, combine them with 1 cup water in a small microwavable bowl and microwave on high 1 minute. Complete step 1 as directed.
Here are the dried mushrooms I used.
After a 10 minute hot bath, the mushrooms reconstitute and create a nice, earthy mushroom broth.
Drain the broth, separate and rinse the mushrooms in using. I do not use them, but, I know some people LOVE to use them. Be sure to re-strain the liquid to get the specks off the bottom.
Over medium-high heat, add the olive oil, mushrooms, green onion and salt. Sauté until browned, about 5 minutes. I prepared my mushroom sauce while the mushrooms soaked.
Add your 4 cloves of minced garlic with crushed red pepper. Cook for an additional minute.
Add your kale, broth, and remaining salt/pepper. Continue cooking for about 5 minutes or until kale is tender.
Cook your ravioli’s according the packaged directions while the kale mix cooks. I used Trader Joe’s Spinach Ricotta Ravioli’s.
When the ravioli’s are done, spoon into 4 dishes and top with your Mushroom/Kale mixture and a sprinkle of freshly shredded parmesan.
I LOVE all in one meals ~ this was the perfect vegetarian dish that was so satisfying. I think it would be fantastic in the fall because that is what it reminded me of – maybe it was the mushroom part 🙂 Adding in the mushroom broth with the veggie broth really gives it an amazing flavor.
Dessert tonight was a “mock” Key Lime Pie. I took a crumbled lowfat cinnamon graham cracker, topped it with a 0 Weight Watcher Point Fiber 1 Key Lime Yogurt and a little fresh whipped cream – YUM! I think next time I’ll sprinkle a little cinnamon over the top. Not bad for 2 Weight Watcher Points (rounding up!)
The fun for The Husband’s birthday begins tomorrow. He is already talking about it being his birthday “eve’” LOL. I know I am making his cake (fingers crossed it turns out – the concept is so cool and colorful!). But, I am not sure about the rest of the plans. I’ll keep you all posted.