Stuffed Shells with Cheese & Spinach

OK so this recipe isn't as "healthy" as our recipes have been so far this year...but can you blame a girl for wanting some good Italian cheese-stuffed shells in her life? This is a good vegetarian dish too since the shells only have spinach in them, but if you absolutely need some protein in your meal, you could add shredded chicken inside and that would be great too. I always boil a few more shells than I think I will need because they sometimes can break apart either while they are boiling or when you are trying to fill them. This recipe makes about 12 - 15 shells. Also, since I don't typically make my own marinara sauce (*GASP*), I like to amp up store bought sauce by sauteing some peppers, onions and garlic in a skillet and then once they are browned, I add them in with the marinara sauce to give a more homemade-y feel.

Ingredients

Jumbo pasta shells (about 15)

15 oz. ricotta cheese

1.5 cups mozzarella cheese

1/2 cup chopped frozen spinach, thawed and drained

1 egg

1 clove garlic, minced

1 tsp. pepper

1 tsp. dried basil

1 jar marinara sauce

Optional: Sauteed onions and peppers to add to the marinara sauce. 

1. Cook jumbo pasta shells in a large pot of boiling water. Once fully cooked, drain and set aside. 

2. In a mixing bowl, add ricotta cheese, 1 cup of the mozzarella cheese, egg, garlic, pepper and basil. Mix together and then fold in the chopped spinach. 

3. Pour about a cup of the marinara on the bottom of a baking dish. 

4. Fill each cooked jumbo shell with about two tablespoons of the ricotta mixture and set in the baking dish on top of the marinara. 

5. Top with remaining marinara and then the remaining half cup of mozzarella cheese. Cover dish with aluminum foil. 

6. Bake at 350 for about 30 minutes. Remove the aluminum foil and bake for another 5 minutes to brown the top.

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Roasted Sweet Potatoes

Watching TV one night, we saw Jessica Seinfeld on a show talking about her new cookbook for people who can't cook.  It contained very simple step-by-step recipes, limited to a few ingredients and perfect for those intimidated.  My hubby expressed interest in learning how to cook and this seemed like a perfect solution.  Me to him: "are you really going to use this book if I buy it?".  Him: "I promise".  (I remember thinking, geez, you have a blog at your disposal where you have a personal history with both of the ladies writing it, and you need a cookbook?)  Anyway, I ordered it for him.  That was 4 months ago and he has yet to look at it. 

Ugh :- /

To make a long story short, this is where I got this recipe.

INGREDIENTS:

3 Medium sweet potatoes
1/4 cup brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2-3 Tablespoons olive oil 


1.  With a vegetable brush, clean sweet potatoes and cut off edges.  (No need to peel)  Slice into 1/2 inch pieces. 
 2.  Mix sugar, salt, cumin and pepper in a small bowl

3.  Transfer potatoes to a rimmed sheet pan.  Drizzle with the olive oil and sprinkle the brown sugar mixture over the potatoes.  Mix to coat all the potatoes.

4.  Bake @ 425 degrees until tender...about 30 minutes.  

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Barley and Vegetable Risotto

This recipe was my first introduction into making risotto.  Since I learned how to make this last year, I've also made traditional risotto with rice.  But if you're watching your carb intake, using barley is great.  
This is a great side dish, or could even be a whole meal (it's that filling).  But making any risotto takes time, and it's worth it!  They key is adding liquid in small doses and letting cook about 30-45 minutes on the stove.  

I served this with a previously published blog post: Stuffed Chicken breasts from 5-16-13. YUMMY!

INGREDIENTS

4-1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 Tablespoon olive oil
8 oz sliced fresh mushrooms
3/4 cup uncooked pearl barley
2 cups chopped fresh spinach
1/4 cup grated Parmesan cheese
Pepper to taste

1.  Bring chicken broth to a boil in saucepan, reduce heat to low and keep broth hot.  

2.  Heat olive oil in large saucepan or skillet, add onions and mushrooms and cook about 4 minutes.  (I used a skillet for photos, but a saucepan is the way to go I think)

3. Add barley to same pan, cook 1 minute.  

4.  Add 1/4 cup of broth to the barley mixture and stir until the broth is absorbed.  Continue adding 1/4 cup broth at a time, stirring until broth is absorbed each time (about 30 minutes, until barley is tender).

5.  Stir in spinach and cook 1 minute until spinach is wilted.  Stir in Parmesan cheese and pepper.  

Stuffed Chicken Breasts - post 5-16-13

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Stuffing and Tomatoes

This is an awesome dish and could be made in the winter, but I never do because I always want summer tomatoes.  Making this recipe always reminds me of my Mom.  She always had fresh homegrown tomatoes in the summer from her garden.  Plus, the smell of celery, onions and basil browning in butter also reminds me of her stuffing at Thanksgiving.  It's funny how certain smells bring back such great memories.  This one's for you Mom <3

INGREDIENTS:
1/3 cup butter
1/2 teaspoon salt
1 teaspoon basil
1/2 teaspoon pepper
1/2 cup diced celery
1/2 chopped onion
1 cup seasoned stuffing mix
4 tomatoes, cut in wedges
2 teaspoon sugar


1.  In skillet, melt butter and add seasonings, celery and onion.  Under medium heat, saute until crispy tender. 

2. Add stuffing mix and toss.  Add tomatoes and sugar; toss gently.

3. Reduce temperature slightly.  Cover and continue to cook until tomatoes are hot, yet firm.  About 10 minutes.

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Veggie pizza...or whatever you want to call it!

I like to make this in the summer and munch on for lunch or even dinner. This is a great thing to take to a large gathering, because it makes a whole cookie-sheet. This weekend, I was hungry for this, but with just two of us it seemed like too much, so I shared it with our neighbors.  Their daughter said it tastes like salad!

My neighbor said the name "Veggie Pizza" was deceiving.  This got me thinking that maybe we should name this something different?  

Comment on the blog post and come up 

with a new name for this dish!  

We will vote on the names submitted and the winner will be mentioned in the blog!  Since we have so many viewers from so many different countries, this will be a way for us to get to know you!  

INGREDIENTS:
2 packages crescent rolls
8 oz. cream cheese-softened
Small sour cream (8 oz)
1 package dry ranch dressing mix
1 cup mayonnaise (I used Miracle Whip)
Finely chopped vegetables as desired.  I used broccoli, carrots and cauliflower (I chopped them in the food processor)
Shredded cheddar cheese

1.  Spread rolls on cookie sheet.  Cook "crust" per directions on package. - Cool

2.  Mix the cream cheese, sour cream, dry ranch dressing and mayonnaise.  





3.  Spread the cream cheese mixture on the cooled crust.  Top with vegetables and cheddar cheese.  Refrigerate and cut into serving size pieces.  

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Black Bean Burgers

I discovered how much I like black bean burgers when I first joined Weight Watchers.  I like the store-bought frozen brand, but was looking for a recipe I could make at home and keep in the freezer.  If you want them more spicy, I suppose you could add some hot peppers in the mix as well.

I double this recipe and freeze the burgers.  They are great thrown on the grill when you want a meatless meal.  I take them in my lunch sometimes with grilled vegetables or rice instead of a bun.  

INGREDIENTS (makes 4 patties)
1 can Black Beans, drained and rinsed (set 1/4 cup aside)
1/2 cup green onion, chopped
3/4 cup shredded cheddar cheese
1 egg, beaten
1/3 to 1/2 cup seasoned bread crumbs
1/4 cup ketchup or BBQ sauce
1/2 teaspoon Chile Powder
1/2 teaspoon Cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

1.  Use a potato masher to smash the beans.  
2. Add all other ingredients, including the 1/4 cup beans you set aside, mix well

3.  Form into patties and cover.  Place them in the refrigerator for at least 30 minutes to firm

4.  Cook on grill about 5 minutes each side or fry in a large skillet lightly greased.

4.  Serve on a bun with onion and avocado if desired.

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