Spinach & Ricotta Stuffed Shells

Submitted by Lindsay Young

Ingredients

16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)

1-1/2 tbsp olive oil

2 tsp fresh garlic, minced

4 cups (packed) fresh spinach leaves, roughly-chopped

12 oz skim-milk ricotta cheese

1 cup shredded skim-milk mozzarella cheese

1/2 cup grated Parmesan cheese, plus more for serving

1 large egg

1 tbsp fresh basil, finely chopped

1 tsp kosher salt

1/2 tsp freshly-ground black pepper

1-1/4 cups marinara sauce

 

Directions

1. Preheat the oven to 375 degrees. Cook the pasta al dente, according to package directions. Drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
3. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
4. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.

Veggie Pasta

Submitted by Mindy Chase
Ingredients
1 small onion chopped
1 small zucchini sliced
1 small red pepper chopped
1 tablespoon extra virgin olive oil
1-2 (14 oz) cans tomato sauce
salt and pepper to taste
a pinch of sugar
2 teaspoons dried oregano or basil (or both)
1/2 a pound of Penne

Directions
heat Olive oil in a saucepan over medium heat.  Add the veggies and saute until tender.  Then add the tomato sauce.  Season with salt and pepper, a pinch of sugar and the herbs.  Simmer while the pasta cooks.  Before draining the pasta water add a ladle full to the sauce.  Taste the sauce and adjust the seasonings.  Drain the pasta and pour the sauce over the pasta.  Serve with Parmesan Cheese and crusty bread.

Skinny Crockpot Tomato Basil Parmesan Soup

Submitted by Emilee Nilsson
from 365daysofcrockpot.com (adapted slightly)

Ingredients
1 cup finely diced celery
1 cup finely diced onion
1 cup grated zucchini or grated carrots (or both)
2 (14 oz) cans diced tomatoes
1 bay leaf
1 tsp dried oregano
1 Tbsp dried basil
4 cups water
2 tsp Shirley J chicken bouillon or 4 tsp regular chicken bouillon granules (If you're vegetarian you can substitute vegetable broth in place of water and bouillon)
1/4 cup butter
1/2 cup flour
1/4 cup Parmesan cheese, grated
1 cup warmed skim milk
1 tsp salt
1 tsp pepper

Directions
1. Place celery, onion, zucchini, tomatoes, bay leaf, oregano, basil, water and bouillon in slow cooker.

2. Cover and cook on LOW for 5-7 hours, or until vegetables are tender.

3. About 30 minutes before serving prepare a roux.  Melt butter over low heat in a skillet and add in about half the flour.  Stir constantly with a whisk for 2-3 minutes.  Slowly stir in 1 cup hot soup.  Whisk and slowly add in the rest of the flour.  Add another 3 cups and stir until smooth.  Add all back into the slow cooker.  (If you want, you can use an immersion blender to make everything smooth and creamy)

4.  Stir and add Parmesan cheese, warmed milk, salt and pepper.  Add additional basil and oregano if needed.  And warm until ready to serve.

Pizza Casserole

Submitted by Jane Reynolds

Ingredients

¼-1/2 pound hamburger meat

¾ pound pasta--shells, ziti, cellentani, penne

1 t.  oregano

2 cloves garlic, crushed (or ¼ t. garlic salt—too salty for me)

4 scallions cut up  ( or ¼ t. onion salt)

1-2 8 oz. cans tomato sauce

4-8 oz mozzarella

Directions

1.     While water is boiling, brown meat with spices.  Drain off excess fat.

2.     Combine in casserole dish:  cooked pasta, meat, tomato sauce, and ¾ of the mozzarella.  Spread remaining mozzarella on top.

3.     Bake uncovered 325 30-35 minutes.  

 This doubles easily and freezes well.  Kids like it a lot.

Slow Cooker 8-Can Taco Soup

Submitted by Lindsay Gonzalez
From sixsistersstuff.com
Ingredients
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, drained
1 (15 oz) can sweet corn, drained
1 (12.5 oz) can chicken breast drained
1 (10.75 oz) can cream of chicken soup
1 (10 oz) can green enchilada sauce
1 (14 oz) can chicken broth
1 (1 oz) packet taco seasoning

Directions
Spray slow cooker with non-stick cooking spray.  Dump all the ingredients into slow cooker and stir together.  Cook on low heat for 2-3 hours. Serve with shredded cheese and tortilla chips.

Spinach and Ricotta Lasagna

Submitted by Gemma Nielsen
Ingredients
 4 cups (32 oz) Whole-Milk Ricotta Cheese
2 Large Eggs
Salt and fresh ground pepper
2 Packages (10 oz each) frozen chipped spinach, thawed and squeezed to remove excess moisture
6 cups Store-bought or homemade tomato sauce
12 no-boil Lasagna Noodles (8 oz)
1 pound Fontina Cheese (4 cups), shredded

Directions
Step 1
Preheat oven to 400 degrees.  In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Add spinach, and stir well to combine.
Step 2
Spread a small bit of tomato sauce in the bottom of a 9-by-13 inch glass baking dish.  Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese.  repeat to make two more layers, ending with cheese.  If freezing, cover tightly with plastic wrap.  Before baking, defrost in the refrigerator overnight.
Step 3
Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more.  Let cool slightly before serving.

Tasty Lentil Tacos

Submitted by Debbie Hunter
Ingredients
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder (I use 1/2 tablespoon)
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar Cheese
6 Tablespoons fat free sour cream

 Debbie made them into quesadilla.  Super yummy!

In a large nonstick skillet, saute the onion and garlic in oil until tender.  Add the lentil, chili powder, cumin and oregano; cook and stir for 1 minute.  Add broth; bring to a boil Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.  Uncover; cook for 6-8 minutes or until mixture is thickened.  Mash lentils slightly.

Stir in salsa.  Spoon about 1/4 cup lentil mixture into each taco shell.  Top with lettuce, tomato, cheese, and sour cream.

This freezes well.  I make a double or triple batch and freeze it for a quick meal.  Also good for hiding veggies in.  I usually add carrots, celery, pepper, broccoli or whatever I have in the fridge.  I don't add the salsa as my kids don't like it.

Bacon Pasta

Submitted by Donna Cummings
Ingredients
1 lb. Bacon
1/2 to 1 cup Parmesan
1 can (28 oz) stewed tomatoes
2 cloves of garlic
1 small onion
1 tsp. basil
Pasta of choice
Red Pepper for taste

Fry bacon till crisp.  Chop and set aside.  Reserve 2 tablespoons grease in same pan.  Add garlic, onion, and basil.  Brown until onion is transparent.  Add tomatoes and red pepper to taste.  Simmer for 15 to 20 minutes till thickens.  Meanwhile, cook pasta.  Once pasta is done, toss with sauce and after, add bacon and Parmesan.  Serve immediately. 

Taco Soup

Submitted by Andrea Stevenson
Ingredients
1 lb. Ground Beef
1 package Taco Seasoning (about 2 Tablespoons)
1 can Tomato Sauce
1 16 oz can Stewed Tomatoes (I use Mexican Style for added kick and cut the tomates into smaller pieces)
1 16 oz can Kidney beans (drained and rinsed)
1 can Corn

Saute ground beef and drain.  (I often do this in bulk and freeze, it can easily be thawed while the other ingredients heat).  Add all other ingredients and simmer for approximately 15 minutes, until heated through.  May need to add extra water if soup seems too thick.  Serve with tortilla chips, cheese, sour cream, etc.