I love to order stuffed shells at a restaurant but paying $15 for 4 stuffed shells I can make seems a shame so I have started making them myself. Here is an easy recipe
Prep time: 20 min
Bake time: 50min -1hr at 350 degrees
Total time: 1 hr 20 min
Ingredients you will need:
- 1 lb of ground meat of your choice
- 1/2 onion chopped
- Parsley 1/2 cup chopped
- 15-16oz of ricotta cheese
- 1 cup of shredded cheddar cheese (I used extra sharp)
- 1/4 cup grated Parmesan cheese (doesn’t have to be fresh)
- 1 tsp oregano
- 1 egg
- Half a box of jumbo shells (12oz box)
- Jar of marinara sauce OR see below on how to make your own from one can of diced tomatoes (15 oz), can tomato paste (6 oz) and one can of tomato sauce (15 oz) plus oregano and parsley
Kitchen gear you need:
- 9×13 Pyrex or cake pan
- big mixing bowl
- pot for boiling shells
- pan to brown meat
Step 1: Throw the meat and the onion in the pan to brown on medium heat. At the same time start heating up the water for the shells. No need to cook the onions before adding the meat- they will fully be cooked by the time the meat is done.
Step 2: While meat is cooking and water is heating start mixing the stuffing for the shells. Combine the egg, ricotta, Parmesan, cheddar, oregano and parsley.
Step 3: Check your meat that is browning and add the shells to the boiling water.
Step 4: Add meat and onions to the stuffing mix.
Step 5: Drain the shells and place them in the 9X13 pan with opening up and grab a teaspoon sized eating spoon to start filling them. The shells are easiest to fill if you place in your hand open side up and spoon in filling.
Step 6: Now you have all your shells filled and you will want to cover them completely with marinara sauce. You can use a jar of sauce from the store or make your own. Making your own is simple and quick plus cheaper than buying a jar (at least for those that want organic sauce). Here is my recipe for sauce: 1 can of diced organic tomatoes, 1 can organic tomato paste, 1 can organic tomato sauce, 1 tbsp parsley, 1 tsp oregano, garlic if you like. Mix together in a bowl and there you go! I get my canned organic ingredients from Costco for a great deal- Basically you can make a jar of marinara sauce plus some for about $1.70. Left over sauce can be stored in a mason jar for a week or two.
Step 7: Cover pan with tin foil and place in oven for 40-50 min.
Step 8: Take out, put some shredded cheddar on top and leave uncovered in oven for another 10 minutes.
Step 9: Remove, admire your work and eat!
Sooo one of my favorite things to eat is pizza! I make most of the pizza I eat myself and tell myself I can eat it more often b/c I make it healthy- right?! This recipe got the thumbs up from my husband and myself. Easy to make too!
Time: 10 min prepping, bake 12-15 min
Ricotta (part skim) 3/4 cup
2 cloves garlic (minced or pressed)
1oz (1/4 cup) Parmesan cheese grated (I used good old Kraft, didn’t have any fresh stuff on hand)
1/2 cup flat leaf parsley chopped
1/2 cup basil chopped
3 oz ( 1/4 cup) mozzarella grated
Approx 3/4 cup marinara sauce
One 10-12 in pizza crust
Step 1: Pre heat your oven and your baking stone if you are using one. You will see from my pictures I have a cheap old pizza tray so I don’t need to preheat. Temp of oven will depend on your crust recipe. I will do another post in the future about the crust recipe I use. I bake mine on 425 degrees.
Step 2: Prep the ingredients! I had my hubby pick the parsley from my winter garden 🙂 but had to buy the basil. One of the small packages of basil from the produce section is more than you need! I recommend sticking to the recipe otherwise if you add too much it could be overwhelming.
Parsley from garden:
Combine the chopped parsley, basil, ricotta, Parmesan cheese , garlic and 1/4 cup of the mozzarella. Should look like a big mess like this and then stir! Add pepper and salt if you’d like.
Next get your crust ready…..
Spread the marinara sauce on the pizza crust….add as much as you want. Take a spoon and plop spoonfuls onto the pizza crust. Spread it as best as you can. It doesn’t need to be perfect when it melts it will even out.
Then put remainder of mozzarella cheese on top and bake recommend time for your crust, mine is 12-15 min. And then it will look like this all ready to chow down!
Super Easy and quick to make, healthy and tastes soo good!
Prep time: 15 min (if you grind your own meat 25 min)
1 lb lean ground chicken or turkey (I used local Draper Valley)
1.5 tsp of oregano, paprika and finely minced or pressed garlic EACH
Salt to taste (I didn’t add any)
4-6 pitas (1 Package)
2 cups shredded romaine (organic)
1 cup each diced tomatoes and cucumbers (organic)
3/4 cup plain lowfat yogurt (Mountain High Natural)
1/2 cup crumbled feta cheese (low fat)
Here we go!
So 1st off I read this recipe wrong before grocery shopping this week. I thought I needed to dice chicken but found I needed ground chicken! No worries though- I have a meat grinder attachment for my Kitchen Aid mixer 🙂 I cut up the two chicken breasts I have and ground them, was quick. Actually I will probably never buy ground chicken again 🙂 Everything but the cutter in the grinder is dishwasher safe too.
Ok next I put all the meat in a pan on medium and added the spices.
While this was cooking I cut up the tomato, cucumber and lettuce. As you notice in the pictures I cut up way more than the recipe calls for so I could have left overs for salad later. I stirred the meat between cutting up the veggies.
The meat looked like this when done:
Next I made up my 1st taco! I put the yogurt and feta on top of everything but in retrospect I recommend putting in the pita 1st so you can get a bite of it with every bite. It was delicious! Light but still a full meal!
Check out the grinder that I use, click here.
Tonight’s dinner, was meant to be made last week but I made pizza one night instead 🙂
This can be made w/ or w/o meat, I like getting a full meal out of one bowl so I pre-cooked 3 medium chicken breasts cut into 1/2″ cubes to add.
Prep time: 20 min
Cook time: 1hr
Serves 6 about maybe more
Ingredients (denotes what i used in more detail):
2 tbsp oil (I used Org Olive Oil)
1 large onion (organic)
1 large carrot (used 2 from my garden)
1 rib of celery (organic)
3 cloves of garlic (Organic)
2 tbsp Curry powder
6 cups of low-sodium vegetable broth (I used 6 bullion cubes in 6 cups and then didn’t add the salt to this recipe)
1.5 cups of dried lentils, washed (used Organic sprouted bean trio from Costco!)
2 tsp salt (leave out if you don’t use low sodium broth)
1 13.6 oz can coconut milk (organic)
Pepper to taste
Here we go:
Cut up the onion, carrot and celery- finely chopped. Add oil to pot you are going to use for the soup, warm and then add the onion, carrot and celery like this:
Cook for 5-8 min until soft then add garlic and cook for 1-2 min, then add the minced or pressed garlic. While this is cooking rinse off your lentils and get your broth ready.
Add the lentils, broth and salt (see ingredients). Bring to boil and then reduce to simmer – cook for 40 min or until lentils are very soft. Looks like a stew:
Remove from heat let cool for 3-5 min. Process in a blender or food processor until as smooth as you want. (Do in 2 batches, the liquid will want to pour out before the lentils so pour some liquid and then spoon in the lentils). Put back in pot and add the coconut milk. If you are adding meat now is the time to add it.
Heat until warm again, do not boil. Pepper to your liking. Now you are ready to eat!!
My husband shot a deer this fall so I trying to make one meal a week with venison. I also love making soups this time of the year so venison in soup sounded good to me! This recipe can be made with or without meat. I recommend precooking approx 1lb of meat if you want to add meat. My husband grilled up the venison steaks w pepper and salt and then we added to the soup.
Time: 30-40 minutes
1 tbsp butter, unsalted if you have it
1 tbsp olive oil
1 medium onion or something similar (see below)
2 cloves garlic
1 large head of cauliflower
4 cups of chicken broth (low sodium if you have it)
salt n pepper
1 cup milk (recommend not using skim)
1 tsp Dijon mustard (or regular)
1.5 cups shredded extra sharp white cheddar (I used Tillamook medium vintage white shredded myself bc that is what I had)
croutons for an optional topping
Ready set lets go-
Add the butter and olive oil to a soup pot, turn on medium. While pot is heating cut up the onion and mince the garlic. I had some green onions and part of a purple onion left over so I used this as my “medium onion”.
Now add the onion and garlic to the pan and saute until soft. While they are cooking you can use this time to coarsely chop the cauliflower and get the broth ready. add the broth and cauliflower to the opinions when they are ready. Simmer 20 min or until cauliflower is soft.
Turn off burner let the soup cool a few minutes and then blend it in a blender or food processor- might have to do it in two batches. Before blending
Pour back into pot. Add the Dijon or mustard now plus the milk. Stir and bring to simmer- not a boil! Slowly add in cheese in stirring.
Soup is ready to eat like this or add in your choice of meat precooked and cut into bite size pieces.