Stuffed Pasta Shells

Easy Stuffed Pasta Shell Dinner for 2

The Basic Ingredients:
14 large pasta shells
1/2 small container of cottage cheese
1/2 bag of shredded mozzarella cheese, divided
1/2 jar of spaghetti sauce
1 egg
Garlic and seasonings, to taste

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I'll be honest here.  I thought stuffed pasta shells were beyond my abilities.  Did I seriously think I could do it in an hour?  Well, turns out, it takes about an hour and ten minutes, which isn't bad when I'm craving Olive Garden but not willing to drive there and then pay the price...in dollars, time, fat, and calories.

So, my recipe is technically enough for 3 - 4 servings.  We each ate 4 - 5 shells for dinner and then I packed 4 shells for lunch...  The recipe is basically taking half of everything -- half of the box of shells, half of the spaghetti sauce, half of the cottage cheese, half of the cheese.  So, I'll be honest, it's real easy to double.  :)

Also, just for fun, I used a 8x4 pyrex dish to bake this.  It ended up being the perfect size for this recipe.

The Directions:
Preheat oven to 350.  Cook pasta according to directions.  When they are done, drain well and then run under cold water to stop the cooking process.  This also cools them for handling.  Lay on a paper towel to wick away extra water.

In a bowl, combine cottage cheese, half of cheese, egg, and seasonings.  Mix well.

Pour about 1/2 cup of spaghetti sauce into a baking dish and lightly coat the bottom.

Fill each shell with the cheese mixture and place in baking dish.  (For my shells, it was about a regular eating spoon's worth per shell).


Top with spaghetti sauce and cheese.  Bake for approximately 40 minutes.

Variations and Tips

• Not a fan of Cottage Cheese? Use Ricotta cheese instead of cottage cheese.  Add Parmesan cheese to the cheese mixture instead of or in addition to the mozzarella.
• Need the meat? Use a meat sauce or brown up sausage or beef and mix into your cheese mixture.
• Need more veggies?  Add frozen spinach...thaw and drain well, then add to cheese mixture.  Or use a chunky vegetable spaghetti sauce.
• Serve with a salad and bread sticks or garlic bread to complete your Olive Garden Experience at home.

Got your own Stuffed Pasta Recipe? Comment!

Jen's Easy Veggie Soup

Easy Vegetable Soup
1 - 1.5 lbs ground hamburger
2 cans tomato sauce
1 can crushed (or diced) tomatoes
1 bag frozen mixed veggies (carrots, corn, green beans)
Chili powder
Salt and pepper, to taste
Garlic, to taste


Fry hamburger meat and drain. Add tomato sauce and tomatoes. Add chili powder, garlic, salt and pepper -- I usually sprinkle the whole top of the mixture with chili powder, then stir, and add the other seasonings. Heat through.

Variations

• Why use hamburger meat? Use ground turkey or sausage. Go meatless. It your super easy soup, eat it how you like it.
• Use fresh or canned veggies, or add veggies to the frozen. Without draining, add a can of corn or green beans. Fresh or canned potatoes are yummy, too. And I absolutely love to add 1/2 a head of cabbage to my soup.
  
• Use Rotel tomatoes instead of regular diced tomatoes for some real kick.
• Instead of tomato sauce, try tomato juice. Chicken or veggie broth is also good.
  
• Serve with cornbread! Jiffy cornbread is always my quick and easy go-to when I make veggie soup!
  

This makes a lot of soup. If you don't plan on eating leftovers the next day, this freezes really well. If you added potatoes, the texture may become grainy after freezing and reheating, however.

Love it? Hate it? Got your own variation? Post your thoughts.

My Mamma's Enchiladas

Easy Enchiladas

1 lb hamburger meat
Taco seasoning
1 small can enchilada sauce
4 - 8 oz of shredded cheese (half a bag)
1 package burrito size tortillas, corn or flour

Mexican made easy is my new middle name! I like my Mexican recipes because I can mix them up and use all of my left overs each week. Made Taquitos and now have half a bag of cheese, most of a package of taco seasoning and 4 tortillas? Well, Mexican Pie, Mexican Dish, or Enchiladas are your quick and easy answer.

Preheat oven to 350 degrees.

To make filling: Cook your hamburger meat and taco seasoning according to directions.Mix 1/4 to 1/2 of enchilada sauce with taco meat. Stir in half of shredded cheese.

Put tortillas between two damp paper towels and heat in microwave for 1 minute, or until warm and pliable.

Spoon filling into middle of tortilla. Fold sides toward middle. Place seam side down in a baking dish or cookie sheet lightly covered with non-stick cooking spray. Repeat with remaining tortillas.

Top tortillas with remaining enchilada sauce. Bake for 15 minutes. Last 5 minutes of baking, top with remaining cheese.

Variations

• This can be vegetarian, chicken, or hamburger. Use Spinach and use a sour cream sauce. Use left over canned chicken. Add black or refried beans for a beef and bean enchilada.
  
• For spice, add a well drained can of Rotel tomatoes to your filling.
• Make a white enchilada sauce from cream of chicken soup and sour cream to use instead of store bought red sauce.
  

Got your own Mexican recipe? Share it!

BTW: This recipe was HUGE hit with my hubby. He ate two for dinner and polished off the rest the next day at lunch. He said he liked it better than restaurant enchiladas!!! Cheaper and better than dinner at a restaurant? Can't be that.

Easy (baked) Taquitos

Taquitos

1 ( 10 - 12 oz) Can Chicken
1/3 cup of Salsa
shredded cheese
Taco seasoning, optional
1 package 6-8 inch tortillas, corn or flour
1 microwave safe pie plate
Cookie Sheet
SaranWrap

So you made Mexican Pie, it was great (you'd know that if you tried it), but you're now stuck with an open packet of tortillas. Taquitos/Flautas are an easy and quick way to use up the rest of your salsa, tortillas, and cheese.

First, mix can of chicken with salsa. Make sure to shred the chicken as you mix it. Put this in the fridge to sit for 10-15 minutes.

The last five minutes of your wait, preheat your oven to 375 degree. Spray a cookie sheet with non-stick cooking spray. Put tortillas between two damp paper towels and microwave for one minute, or until tortillas are warm and pliable.

When chicken/salsa combo is ready, take out of fridge and drain well. Then add a good handful of cheese and 1/4 tsp (or more) of Taco Seasoning. To be honest, I used more like a tablespoon of taco seasoning, but I like stuff spicy. Mix well.

Put a good spoonful or two of filling mixture on the edge of tortilla. Roll tortilla into a tube and place seam side down on sprayed cookie sheet. Repeat with remaining tortillas.

When all tortillas are rolled, spray tops lightly with cooking spray. Bake 15 minutes. Let sit 5 minutes before serving.

Serve with enchilada sauce, sour cream, or salsa.

Will make 6-8 taquitos, depending on size of tortilla and how generous you are with filling.

Variations
--The fun part.

• Hate canned chicken? Use shredded pork or fry up some hamburger meat instead. Cooking is all about you. Make it vegetarian with bell pepper, onion, and beans, if you want!
  
• Serve with black beans, pinto beans, ranch-style beans, or fat-free beans and Fiesta Rice (see recipes)
  
• For a spicy pie, use a can of Rotel tomatoes in addition to salsa. The easiest way to spread Rotel tomotes is to mix them in with the meat.
  
• Use prepared cresent rolls or bisquick mix instead of tortillas.
  
• Try nacho cheese inside the pie instead of shredded cheese. (Think Cheesy Beef and Bean burrito!)
• Make low fat by using low-fat cheese and smaller tortillas (or carb-smart tortillas).
  

This is probably going to become the NEW favorite for quick Mexican food in my house! It's not as fast as Tortilla pie, but it's so yummy.

Got your own Mexican? Talk to me!

10 Minute Mexican Pie

Mexican Pie

1 Can Chicken
1 Can Low-fat Refried Beans
1 medium jar of Salsa
4 - 8 oz of shredded cheese (half a bag)
1 package burrito size tortillas, corn or flour
1 microwave safe pie plate
SaranWrap

This is SO EASY! Place a tortilla in the bottom of the pie plate; it will fold up the sides a little, like a pie crust.  If you're concerned about the tortilla ripping, pop the plate and tortilla into the microwave for 10-15 seconds.  This will make the tortilla more pliable.

Layer chicken, salsa, beans, and cheese. Add another tortilla. Layer other ingredients again. Optional: Top with third tortilla. Cover entire pie plate with SaranWrap. Microwave for 8 minutes.

Optional: For a crispier top, remove SaranWrap and put under broiler for 2 minutes.

Cut into slices and serve warm. To keep with the pie theme, put dollops of sour cream on each slice. For extra pizazz, sprinkle diced tomatoes, lettuce, and cheese over the top of the pie.

Variations

• Hate canned chicken? Use hamburger instead. For extra flavor, turn it into a taco meat pie.
• Make a 7-layered burrito inspired pie! This can be vegetarian, chicken, or hamburger. Cook Mexican dirty rice according to package or make your own with this recipe. The tortilla layers will be the same; but for the inside layers, layer refried beans, rice, cheese, chunky salsa, diced tomatoes, and meat (if used). After cooking, dollop the top of the pie with sour cream and guacamole and sprinkle shredded lettuce over the top
  
• Use your bean! Use black beans, pinto beans, or ranch-style beans instead of refried beans.
• For a spicy pie, use a can of Rotel tomatoes instead of (or in addition to) salsa or regular diced tomatoes. The easiest way to spread Rotel tomotes is to mix them in with the meat.
  
• Use prepared cresent rolls or bisquick mix instead of tortillas. Also, try crushed tortilla chips or Fritos.
• Try nacho cheese or left over queso dip inside the pie instead of shredded cheese. (Think Cheesy Beef and Bean burrito!)
  

This is a new family favorite because it's so fast and so GOOD! I also love how easy it is to switch up without added too much time.

Got your own Mexican Pie recipe? Share it!

Easy Pasta Salad

Super Easy Pasta Salad
1/2 lb uncooked pasta
1 medium tomato, chopped
1 large bottle Italian Dressing
vegetables of choice (broccoli, bell pepper, olives, etc), chopped

Bring a pot of lightly salted water to a boil. Add pasta and cooked ten minutes, or until tender. Drain and pour into a large dish. Let cool. Add tomatoes and other vegetables. Pour half bottle of Italian Dressing. Stir to coat noodles and veggies. Let sit in fridge at least 2 hours.

After two hours, do a taste test. If everything tastes fine, then this is ready to serve. It may, however, need more salad dressing. Add as much salad dressing as needed, stirring to coat. Serve chilled. May be refrigerator overnight before serving.

Variations

• Use Your Noodle. I like using spiral noodles, plain or tri-colored for this recipes because they "grab" the dressing, but any kind of noodle will do. Penne pasta is also a good grabber, and I've seen this done with fettuccine noodles.
  
• Going low carb? Who needs noodles anyway?!? Do this same recipe with just the veggies! Use tomatoes, cucumbers, celery, broccoli, and bell peppers mixed with Italian Dressing for a crunchy, zesty side dish.
  
• Don't like plain Italian Dressing? Whisk 1/2 cup of mayonnaise in with the salad dressing before coating the noodles for a creamier salad. Or try Zesty Italian or a vinaigrette.
• Try adding cubed cheese or Parmesan cheese to the mix.
  
• Class it up! Serve on a bed of lettuce, with sundried tomatoes, artichoke hearts, and capers.
  

Got a different Pasta Salad recipe? Share it with me!

Quick and Easy Fruit Salad

Quick and Easy Fruit Salad
Base:
1 can No Sugard Added Chunky Mixed Fruits (15 oz)
1 can chunky pineapple in juice

This is SO easy. It's nothing but Variations. Drain the can of Mixed Fruit and put in bowl. Drain half of the liquid from the pineapple. Add pineapple and rest of juice to Mixed fruit. Add other fruits and chill.

What to Add and Variations

• Add whatever canned fruit you like. Really like it? Add a large can. Not sure sure? Add one of those little, personal cans. Some canned fruits that work well are canned peaches, pears, mandarin oranges, and cherries. Peach, pears, pineapple, and cherries will be in the mixed fruit but feel free to add more of your favorites.
  
• Don't forget the fresh fruit. Real orange slices and Granny Smith apples hold up really well.
• Frozen fruits can be added, too. Make this in the morning and by the time you serve it for lunch or dinner, the fruit will be thawed. Frozen strawberries are great! Frozen peaches also work very well.
  
• I caution against using berries (besides the strawberry) in this fruit salad, but don't be afraid to make a separate Berry Fruit Salad. Yum!
• For a thicker, richer (but higher calorie) fruit salad, add 1 can of pie filling. Peach and cherry pie filling lend themselves to the overall flavor of the fruit salad.
• Can't find Chunky Mixed Fruit? Use a can of Fruit Cocktail. I like Chunky Mixed Fruit because the fruit is "chunky" and closer to the same size as the other fruits that I add to my salad
• I caution against bananas. I love them, but this salad is too wet for them and they get soggy. Ewww.

I love this recipe because it is so very healthy. I would prefer to eat fresh pineapple and melon everyday, but who has the time to break into those bad boys and then cube them? This fruit salad can be made in about 2 minutes and is a holiday (and everyday) hit with my family. If you choose to add the pie filling, this is a great addition to store bought pound cake.

Got your own quick fruit salad? Know a great fruit dipper? Share your ideas.

Super Easy Chili

Mom's Easy Chili
1 - 1.5 lbs ground hamburger
1 can kidney beans
2 cans tomato sauce
1 can crushed (or diced) tomatoes
Chili powder
Salt and pepper, to taste
rice, optional
sour cream, optional
cheese, optional

Fry hamburger meat and drain. Drain beans and add to meat. Add tomato sauce and tomatoes. Add chili powder -- I usually sprinkle the whole top of the mixture with chili powder, then stir, and repeat. Heat through. Serve with rice, sour cream, and cheese.

Variations

• Why use hamburger meat? Use ground turkey or sausage. Go meatless. It your super easy chili, eat it how you like it.
• Kidney beans are traditional but in no way the only chili bean. Pinto beans work well. Ranch style beans (pre-seasoned pinto beans) add a little extra something. Use a combination of beans or no beans at all.
• Feel free to throw whatever is in your pantry into your chili. Got some leftover fried potatoes? Need to use up some plain macaroni? Really love corn?
  
• Use Rotel tomatoes instead of regular diced tomatoes for some real kick.
• Leave out one or both cans of tomato sauce for a thicker chili.
• Serve your chili over mashed potatoes instead of rice to switch it up a bit.
  

I really like this recipe because it's really easy and really fast. Chili is so easy to change up that it is a staple food in the winter AND it really tastes better the second day, so there's always a reason to make extra.

Love it? Hate it? Got your own variation? Post your thoughts.