Food Friday: Recipe for Jumbo Stuffed Shells

Welcome to Food Friday!  I have been remiss in not welcoming you in the past!  I apologize!

Kelsey and Phoebe

So, welcome!  I hope you enjoy this weekly feature on my blog!  And check out all the photos below from that fun day of cooking!


Today, I'm sharing a good hearty main dish recipe, Jumbo Stuffed Shells, that is really pretty easy, and doesn't take very much time to prepare, especially if you have ground beef cooked up in your freezer (a good habit to get into).  We made this recently when we visited friends to cook with their girls and leave a meal for this family with a newborn baby.  Remember the Food Friday where I posted 4 recipes including Pesto Chicken, Popovers, and Chocolate Peanut Grahams?  Make sure you check out that post! That was another fun day.  I love cooking with girls--it's so much fun!
They really enjoyed stuffing the shells, and getting their hands dirty to mix up the filling.

We made one dish for their family and gave them more shells, and one dish for ours.  Doubling this recipe is super simple, and then you've got another meal made.  This recipe is another from Holly Clegg's trim&TERRIFIC Freezer Friendly Meals Cookbook;Go to the link to see another great recipe from that book: Greek Chicken.


One tip:  Make your sauce first, because otherwise you'll end up waiting for the sauce to cook!  We stuffed the shells, but then had to move them to the side to add the sauce--backwards!  But it worked.  Also, rinse your pasta with cold water after it's cooked.  This will prevent the shells from sticking together, and you won't burn your fingers trying to work with them.  

Phoebe and Dezi:
I Love working together with girls in the Kitchen!

Recipe for Jumbo Stuffed Shells
Serves: 6-8 servings
Ingredients:
1 (12 oz) package jumbo shells
1-1/2 lbs ground beef
2 large egg whites
1/4 cup grated Parmesan cheese
1/4 cup Italian bread crumbs (or any kind of bread crumbs and add a teaspoon of Italian seasoning)
1 Tbsp chopped parsley
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
Salt and pepper to taste
Tomato Sauce (your own, from a jar, or from the recipe which follows)
1 (8 oz) pkg part-skim Mozzarella cheese, shredded


Tomato Sauce:
Ingredients:

1 medium onion, chopped
2 cloves garlic, minced
3 cups tomato juice
1 (6 oz) can tomato paste
1/2 tsp sugar
Salt and pepper to taste
Directions:
In a non-stick skillet coated with non-stick cooking spray, sauté the onion until tender.  Add garlic, tomato juice, tomato paste, sugar, and season with salt and pepper; simmer 10 minutes.


Directions:
Cook pasta shells according to directions on package, omitting oil and salt; drain and set aside.
In a non-stick skillet, cook the ground beef until done;  drain any excess fat.
Add egg whites, Parmesan cheese, bread crumbs, parsley, basil, oregano, and season with salt and pepper.  Pour half the Tomato Sauce (see recipe) in a 2-quart baking dish.  Stuff shells with filling.  Arrange stuffed shells in baking dish and cover with remaining sauce.
To Prepare and Eat Now:
Preheat the oven to 350 degrees F.  Bake for 20 minutes.  Sprinkle with Mozzarella cheese and continue baking for 10 minutes longer.

A really fun day!

To Freeze:
Do not bake before freezing.  Cool to room temperature, then wrap, label, and freeze.  Recommended freezing time:  up to 3 months.


To Prepare After Freezing:
Remove from freezer to defrost.  Preheat the oven to 350 degrees F.  Bake for 25-30 minutes or until heated.  Sprinkle with Mozzarella cheese and continue baking for 10 minutes longer.


Nutritional information per serving:  Calories 402, Protein (g) 33, Carbohydrate (g) 45, Fat (g) 10, Calories from Fat (%) 22, Saturated Fat (g) 5, Dietary Fiber (g) 3, Cholesterol (mg) 65, Sodium (mg) 667, Diabetic Exchanges: 3.5 lean meat, 2.5 starch, 1.5 vegetable
Enjoy!

Timely Tips on Tuesday: Rob Barrett of "Cooking for Dads" Cooking 3 Distinctive Chili Recipes From One Base

Hi! This was actually aired just 6 days ago on KSTP Twin Cities Live, (right in my "Backyard"--How cool is that?) and Rob Barrett from "Cooking for Dads" shows how to make chili in 3 very distinctive ways, using the same basic base!  These look incredible!  We make chili a lot, and I can't wait to try the variation with the cream cheese added, 'cuz I Looove cream cheese! Sometimes I have added melted cream cheese to salsa for a fun dip for Nachos, and it's really good--kind of similar idea. But, wow, Chocolate chips? Watch this--and try these ideas--you'll be the hit at the next Potluck or Party!
(Try adding beef bouillon instead of the red wine, it will have the same effect of adding flavor, without the alcohol.)

A Valentine's Day Craft You Can Make With Your Kids!

Super simple and almost no-cost craft project that you can do with your kids! Click here (Exemplify Online, Family section) to see this adorable heart that you can make this weekend, just in time for Valentine's Day! You can even make one to give to Grandma or for Great-Grandma's door maybe? I think you're going to like it!

Food Friday: Recipes for a Whole Meal

Hi! Well, it's Food Friday, and once again I'm sharing with you some of my favorite tried-and-true recipes! 
Last week I shared my Wild Chicken, but forgot to mention that this is my Standard Potluck Dish.  If you don't have a Standard Potluck Dish, I recommend this idea to you. (You know, Aunt Gladys's Baked Beans, or Louise's Truffle.  A dish that everyone knows is YOURS, and looks for on the potluck table!) And, if you want to use my recipe, feel free.  Life is so much simpler not having to figure out what I'm going to bring, look through recipes, try to find something I haven't brought before or for awhile, go to the grocery store for special ingredients, etc.!  Wild Chicken is a recipe that has ingredients I can keep on hand in my pantry. I can even cook the chicken ahead and have that ready and waiting in the freezer, if I want. And Wild Chicken is super fast to put together!  I *always* get rave reviews on it and people ask me for the recipe every time I bring it anywhere. I've been bringing it to potlucks for almost 15 years! So, go back and check it out if you haven't already.

Today, I thought I'd give you the recipes for an entire meal.  Our meal recipes are for:

No Salt No Fat Chicken

Make-Ahead Mashed Potatoes

and Basil Carrots

We make the No Salt No Fat Chicken and Basil Carrots often for just our family, We made them just this week. The Make-Ahead Mashed Potatoes are a little more "special." They are delicious for a company meal or are a wonderful alternative if and when you do get tired of bringing Wild Chicken to a potluck:) and want to make something inexpensive, but special! (It's also a great way to use up potatoes from our garden!) I bring a 6-quart crockpot to potlucks, but these go really fast.
What I like about these recipes is that they are economical as well as good-tasting. They use ingredients that are basic and you probably have them on hand. The Chicken and Carrots recipes are also fairly healthy, and work well for a diabetic diet, but are delicious enough for everyone to love. Try these recipes and see for yourself!


No Salt No Fat Chicken
Yield: 4 servings (actually 8 because 1/2 a breast is usually enough for 1 person)
You can easily double this recipe.

Ingredients:
(Note:  We usually increase the dry ingredients just a little and decrease the buttermilk and this usually works out well.)
1/2 cup grated Parmesan cheese
1/2 cup wheat germ
1/2 tsp dried rosemary
1/2 tsp onion powder
1/4 tsp dried thyme
1/4 tsp garlic powder
1/8 tsp pepper
4 chicken breasts (boneless skinless)
3/4 cup buttermilk (we use buttermilk powder)
(You can also use fresh herbs for an even better result!)
Directions:
Mix dry ingredients.  Prepare buttermilk according to directions. Dip chicken breasts in buttermilk, then roll in the dry mixture.  Place on cookie sheet and bake for 1 hour at 350 degrees.
(We keep buttermilk powder in the fridge, so it's always on hand.)

Make-Ahead Mashed Potatoes
Yield:  12 servings
Ingredients:5 lb. potatoes (8 lb. unpeeled)

1 (8 oz.) pkg. cream cheese
1 cup half and half
1/2 cup butter
1 tsp onion salt
1 tsp seasoned salt
Pepper to taste

Directions:
Cook and mash potatoes.  Add rest of ingredients.  You'll need to whip well (we use the whisk-like attachment on our Bosch).  Place potatoes in the crockpot (6 quart) and reheat the next day on low.  Scrape the sides once in awhile, or they get brown and dry. (Remember to bring the crock to room temperature before heating.)   Delicious recipe for a special meal, or when you need your oven for other dishes.

Basil Carrots
Peel, cut and cook carrots in the amount for your family.  Add basil, butter and salt to taste. (More butter tastes better:) and we use about 2 teaspoons of basil for about 4-6 servings.  Seriously simple recipe that people will think you really did something special to make!

Enjoy!

Recipe of the Week: Fast Meals for Frenzied Moms

Ok, you've got 1 hour until you've got to have supper on the table, and everybody has to get out the door quickly after that:  What're ya gonna have? Here are 3 fast, hearty and delicious meals for your family, that you can cook up in a jiffy.

FAST MEALS FOR FRENZIED MOMS ©

1. Golden Baked Chicken with Spicy Oven Fried Potatoes

(ready in 1 hour or less including prep)

(from "Quick Meals for Healthy Kids and Busy Parents")

Serve with fresh fruit or veggies, or canned green beans.

Golden Baked Chicken

Serves 6 (1 Breast each--these are quite filling, so this will probably serve 8-10)

6 boneless, skinless chicken breasts

1/2 cup flour

1 tbsp paprika

2 tbsp butter

salt and pepper to taste

Directions:

Preheat oven to 350°.  Place flour and paprika in a resealable bag.  Add chicken to bag and shake.  Melt butter in baking dish.  Place chicken in baking dish. Cover with aluminum foil and bake for 20 minutes. (You can cut the breasts in half to cook even faster.)

Remove foil. Bake for 10 minutes more on each side until chicken is golden brown.

204 calories per serving; 29 gm. protein; 9 gm. carbohydrates; 5 gm. fat; 68 mg. cholesterol; 1 gm. fiber; 2 mg. iron; 18 mg. calcium; 122 mg. sodium

Spicy Oven Fried Potatoes

Serves 4 (1/2 cup each) (plan on doubling this recipe at least)

3 medium potatoes (Plan on more--I use 7 potatoes to serve 6)

2 tbsp butter

1/4 tsp dired basil or oregano

1/4 tsp garlic salt

1/4 tsp paprika

1/8 tsp pepper

Directions:

Preheat broiler (or bake longer along with the chicken at 400°--they just won't be quite as crispy)

While chicken is baking: Scrub potatoes and cut into slices or wedges.

Melt butter. Place butter and spices in large bowl or resealable bag (I use a bowl). Coat potatoes with butter mixture by stirring in bowl or shaking in bag.  Place potatoes in single layer on cookie sheet.  Broil potatoes 5-10 minutes on each side until golden brown. Or, if baking along with the chicken in above recipe, bake at 400° for 20 minutes, turning, until golden brown. (It doesn't hurt the chicken to be under the broiler a little, so I've put my oven on broil and finished up the chicken with the potatoes for 5-10 minutes that way.)

217 calories per serving; 4 gm. protein; 38 gm. carbohydrates; 6 gm. fat; 0 cholesterol; 3 gm. fiber; 2 mg. iron; 20 mg. calcium; 131 mg. sodium

Exchanges: 2 bread

2.  Bacon Cheesy Baked Potatoes

(ready in 1 hour)

Serves 6

Preheat oven to 400 degrees.  While oven is preheating, scrub 6 medium-sized baking potatoes. Pierce in several places, and prebake in microwave for 5 minutes on high. Wrap in foil and bake for 45 minutes in oven (until done).

Bacon options: cook on stove top; bake on a Pampered Chef Stoneware Bar pan in oven for 15 minutes with the potatoes; or use precooked bacon in a package.

Use your favorite shredded cheese.

Serve potatoes with bacon, cheese, and any other toppings you like: broccoli, sour cream, refried beans, leftover chili... be creative with trying new tastes. Pineapple tidbits with the bacon tastes great!

3.  Southwestern Pasta (Ready in 30 minutes)

Serves 6-8

1 (28oz) can no-salt-added (or regular) whole tomatoes, pureed

(or use diced tomatoes--which just makes this chunkier)

1 onion, chopped or 1 tbsp minced onion

1 tsp dried oregano leaves

1-1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp minced garlic

1/2 tsp sugar

1/4 tsp ground cinnamon

1/4 tsp red pepper flakes (opt)

(I leave them out)

Salt and pepper to taste

1 (16oz) pkg rotini or other noodles

1 (16oz) can black beans, drained and rinsed

1 (10oz) pkg frozen corn or 1 can corn

1 (4-1/2oz) can chopped green chilies, drained

(or use a little more cumin and chili powder, if you like the spice)

1 cup shredded Cheddar cheese

Directions:

Spray a large pan with Pam. On the stovetop, heat tomatoes, onion, chili powder, cumin, oregano, garlic, sugar, cinnamon, red pepper flakes (if using), salt and pepper.  Bring to a boil; reduce heat and simmer, covered, to blend the flavors: 20-25 minutes.

Meanwhile, cook the pasta, omitting salt and oil.  Drain. Stir into the sauce the black beans, corn and green chilies (if using).  Cook until the corn is just crisp-tender, about 5 min.

Remove from the heat, toss with the pasta, and serve with cheddar cheese.

Recipe(s) of the Week: Chex Party Mix and Cranberry Cashew Romaine Salad

"Nuts-and-Bolts" Prior to Baking

   I thought about posting the "Ghastly Guest" story today and I couldn't do it for two reasons, so if you were anxiously awaiting it, you'll have to wait another week because I couldn't bear to talk about something negative on the day before Thanks-giving!  And secondly, the Lord had different plans for my days yesterday and today, when I would have written it!  Yesterday, in His wise judgment, He allowed me to have the most "horrendous computer day" ever; and today, we are blessed to spend the day (mostly) with my mom helping her prepare for our Thanksgiving Celebration! I guess the Lord is teaching me Flexibility!
   So...I decided to post some recipes which are part of our Thanksgiving and Christmas traditions, and which I think you might like to have as part of your recipe collection.

   Our family has a tradition.  Every year, right before Thanksgiving, we make Chex Party Mix.  But we don't call it that.  We call it Nuts-and-Bolts.  I grew up with Nuts-and-Bolts at Thanksgiving.  So, my mom probably used the 1950's version of the recipe, but she doesn't remember:)  Now, I make a version of the newer recipe, but we don't just make one batch.  We make a quadruple batch.  We take some to the Thanksgiving celebration with my family, and for many years, when we'd always spend Thanksgiving weekend, leaving the day after Thanksgiving, with my husband's family at the farm, we'd take one big Tupperware container-full up there, too, because his family loves it, as well. Then we freeze the rest in Tupperware containers, having it on hand for our skating parties and any unexpected guests who might drop by.  It's also nice when I need something to bring to unplanned-for parties over the Christmas holiday, too!
     I have changed the recipe a little.  I like to use Wheat Chex and Bran Chex, as well as Rice and Corn Chex, giving it a little more fiber and "health"--but I also put a whole can of mixed nuts and a whole can of cashews into the quadruple batch for "good taste"!  You only have Thanksgiving and Christmas once a year, you know!
     Here is the Original 1950's Recipe (right off of a 1950's cereal box), and below you'll find the recipe that I use.  Also you'll find one of my favorite recipes, Cranberry Cashew Romaine Salad!  Since it says Cranberry in the title, I thought some of you might like to make it as a side dish during the Thanksgiving Holiday, as it's so simple and goes so well with Turkey!


The Original 1950's Recipe for Chex Party Mix
(Makes 1 Batch)
1/2 cup butter (1 stick)
2 tbsp Worcestershire sauce
1-1/4 tsp seasoned salt
1/4 tsp garlic salt
3 cups Wheat Chex square cereal
2 cups Rice Chex square cereal
1-1/2 cups peanuts
1-1/2 cups small pretzel rods


Prep Time: 5 minutes
Cook Time: 40 minutes

Preparation:
Preheat oven to 275 degrees F. Melt butter in a shallow pan. Stir in Worcestershire sauce, seasoned salt, and garlic salt (not garlic powder).  Add Wheat Chex, Rice Chex, nuts (peanuts, pecans or cashews), and pretzel rods. Mix until all pieces are coated with the butter mixture.
Place on a shallow baking pan with sides. Bake for 40 minutes, stirring every 10 minutes. Cool...enjoy!

(Part of) The Finished Quadruple Batch

"Nuts-and-Bolts" (Chex Party Mix, My Version)
Makes a Quadruple Batch = About 50 cups (approx. 2 Large Tupperware-Containers-full)
It's easy to halve this or just make 1 batch--Try it!

12 cups Corn Chex cereal (one 14 oz box)
12 cups Rice Chex cereal (one 12.8 oz box)
12 cups Wheat Chex cereal (almost 2-14oz boxes)
(I substitute Bran Chex for part of the Corn and Rice Chex)
*1 can Mixed Nuts
*1 can Cashews
4 cups pretzel sticks (less than one bag)
*4 sticks of butter (you can get by with 3, which is 24 Tbsp:)
8 Tbsp Worcestershire sauce
6 tsp Lawry's Seasoned Salt
3 tsp garlic salt (or garlic powder)
2 tsp onion powder
*you can use 3 sticks of butter and less nuts for a lower fat version

Directions:
   In 2 large oval roaster pans, melt the butter (half in each), at 250 degrees F.  My oven requires that I overlap the top edges of the pans to get them in side by side, but this doesn't matter to the recipe or the pans.  Also, you'll need to remove the top rack from your oven.
   While the butter's melting, mix your dry ingredients in two large Tupperware or other plastic bowls, (or do this in shifts).  Check your butter--you just want it melted.
   When the butter's melted, take the pans out and add half of the Worcestershire sauce (4 Tbsp) to each pan.  Then add half of the other seasonings to each pan, and stir it all up.
   Now SLOWLY add the dry cereal mixture, a large stainless steel spoon works best, so you can scrape the bottom of the pan, stirring after every little bit, to thoroughly coat it with the butter mixture, but not crush the cereal.  (If your butter mixture has had time to cool, put it back in the oven to heat it a little for easy pouring and coating consistency.  Otherwise it will glop onto some of the cereal, and not coat some, and you'll have burnt pieces, which makes it all taste yucky.)
   Now, put the pans in the oven at 250 degrees and bake for an hour, stirring every 15 minutes, so it doesn't stick to the bottom of the pan and burn.  If you're using roaster pans, you can put the cover on and holding both handles tightly, shake it up and down and around, to mix.  You'll still have to stir a little with a spoon to scrape the bottom.
   After an hour of baking, spread the mix out on paper towels or paper bags cut open and turned inside out, to cool.  When cool, store in airtight containers in the freezer for up to a month.  Enjoy your new tradition from Our House to Yours!


Cranberry Cashew Romaine Salad
Serves 6-8 (Use a Large Bowl)
1-1/2 heads of romaine lettuce, washed, dried and torn, or chopped
1 large eating apple, cut into small square pieces just before serving
3/4 cup Craisins
1 cup cashews
1 cup Swiss cheese; diced
--Dressing--
1/2 cup sugar or honey
1/3 cup fresh lemon juice
1/3 cup oil
2 tsp fresh grated onion
1/2 tsp salt
1 tsp dijon mustard
2 tsp poppy seeds

Mix dressing ahead of time.
Mix salad just before serving.
Enjoy!
and Happy Thanksgiving!

Recipe of the Week: Mom's Thanksgiving Dressing

     This is my mom's recipe for dressing (stuffing) for stuffing your turkey (or chicken), which I have made many, many times.  I love it!  I'd rather pass on the turkey and have more of this dressing!  It is the moist variety, and very easy to make.  I love the taste of dressing which is roasted in the bird, but I'm also going to include a recipe for Crockpot Dressing. Some people have successfully used a different method for their Thanksgiving turkey, in which they make the turkey the day ahead, take it off the bone, and then reheat the carved meat, covered in broth, in an electric roaster on the Big Day.  This Crockpot Dressing might be perfect if you do the turkey this way.

Anyway!  Here is the Recipe for my
Mom's Dressing
1 cup minced onion
1 quart (4 cups) diced celery
1 cup butter
1 Tbsp. salt
1/2 tsp. pepper
2 tsp. poultry seasoning
4 qts. firmly cubed bread
(or I use a package of Pepperidge Farm I think it is seasoned cubed bread)
1-1/2 cups broth or water (I have used bouillon cubes mixed with the 1-1/2 cups water)
Directions:
   Cook onion and celery in butter in a large frying pan on the stove until the onion's soft but not brown.  Blend seasonings with the bread cubes in a Large bowl.  Add onion mix to bread mixture.  Toss ingredients. Pour the broth over, tossing lightly.  I usually make an 11-13 lb. turkey and I always have extra dressing after stuffing the bird, so I put the extra into a dish and bake it separately. You can make this dressing the night before, which is nice, and stuff the turkey the next day, but as soon as you have stuffed the turkey, roast it immediately, otherwise food poisoning can occur:).
   I hope you will try this recipe, as it is very easy, and always turns out beautifully!
Enjoy!

OK, now for the
Crockpot Dressing
1 cup butter
2 cups onion
2 cups celery
1/4 cup parsley sprigs
2 cups mushrooms
12-13 cups bread cubes
3-1/2 to 4-1/2 cups chicken broth
1 tsp poultry seasoning
1-1/2 tsp. salt
1-1/2 tsp. sage
1 tsp. thyme
1/2 tsp. pepper
1/2 tsp. marjoram
2 eggs, well beaten
Directions:
   If using seasoned stuffing mix omit herbs and salt.  Saute veggies in butter, pour over bread, moisten with broth.  Add eggs, mix well.  Pack lightly into crockpot. Cover and cook on high for 45 minutes.  Then reduce to low and cook for an additional 4-8 hours.

Recipe of the Week: Vanilla Almond Crunch

     Here is my promised recipe for a frozen dessert that's easy, "special" and delicious!  The first time I made it, I caught my husband (this is so unlike him) downstairs by our chest freezer sampling some before the company arrived :) !  And asking for seconds later!

Vanilla Almond Crunch

1 (4 oz.) package slivered almonds

1/4 cup melted butter

1 cup crushed rice cereal squares (I use Rice Chex)

1/2 cup light brown sugar, firmly packed

1/2 cup flaked coconut

1/2 tsp. salt

1/2 gallon vanilla ice cream, softened

• 
  
  Toast almonds in the melted butter.  Remove half of almonds from butter and set aside.
  
  
  
• 
  
  Combine crushed cereal, brown sugar, coconut and salt with remaining almonds and butter.  Pat mixture gently into a 9x13x2" pan.  Bake in moderate (375°) oven 5 minutes.  Cool.
  
  
  
• 
  
  Spread ice cream over cooled crust.  Decorate top with reserved almonds.  (I just sprinkle them over the top.) Freeze until firm.  Cover tightly, and return to freezer.  Makes 10 servings. (This is very rich, so a little goes a long ways, but so good you might get asked for seconds!)
  
  
  
• 
  
  Additional suggestion which I've never actually tried (let me know if you try it): Try serving with chocolate sauce:)
  
  
  

I hope you enjoy this recipe--Happy Hospitality!