Chicken Pesto Bakes

 Always looking for new meals and quick ones are even better!!!  This was great -- not enough food for dinner for my crew BUT works great to prep, bake, and then have the next day for lunch!!!

Equipment

• 5 Glass Bowls 4 cup capacity
• 1 Half Sheet Pan

Ingredients

• 10 tablespoons rice uncooked (Basmati)
• 25 ounces boneless skinless chicken breast diced
• 5 tablespoons pesto Classico
• 5 tablespoons plain nonfat Greek yogurt
• 1 & 1/4 cups chicken broth
• 10 ounces cherry tomatoes
• 1 & 1/4 cup mozzarella cheese
• salt and pepper to taste

Instructions

• Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
• To each container add 2 tablespoons rice, 5 ounces chicken, 1 tablespoon of both pesto and yogurt, and 1/4 cup of broth. Stir well.
• Top each with 2 ounces of tomatoes and 1/4 cup of the cheese.
• Bake in the oven for about 40 minutes, or until the chicken reaches 165 degrees and the rice is cooked.
• Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.

Notes

• Search the Myfitnesspal or MacrosFirst app food databases for Stay Fit Mom Pesto Chicken Bakes to log in your food diary.
• Bulk up with some extra rice. For every extra tablespoon of uncooked rice you add to your bowl, add an additonal 8.8g of carbs and 0.8g of protein. Don’t forget to keep the 2:1 ratio of rice to broth.
• Add extra veggies to get in some extra micronutrients!
• Freeze a few if you won’t eat them in time. Store in the freezer up to 30 days. 

Layered Chicken Taco Salad

We needed something uber quick tonight, and this was PERFECT!  Tasted so good - and was super fast to make (like throw it all together fast).  Another good thing to add would be avocado and beans!  Yummy!!

Serves 6 - Pinterest

Ingredients:

3 cup Romaine lettuce, chopped

3 cup fresh spinach

2 cup cooked chicken, shredded or diced

2 can (11oz each) Mexicorn, whole kernel corn with red and green peppers, drained

3 large Roma tomatoes, chopped

1 1/2 cup shredded Colby-Jack cheese

2 green onions, chopped (tops too)

1 1/2 cup southwest tortilla strips (or chips)

2 Tbsp fresh cilantro, chopped

3/4 cup salsa

3/4 cup French dressing

 

In a large glass bowl, layer half of the lettuce and spinach. Top with tomatoes, corn, chicken and remaining lettuce and spinach. Top with cheese.

In a small bowl, mix together with salsa with French dressing. Pour over top of cheese. Garnish with cilantro, green onions and tortilla strips.

Spaghetti with Lemon and Parmesan

Brody and I thought this was pretty good, but Ross - not so much.  It was just so fast and easy to make that I think I loved it even more...haha.  Guess B and I will just have to eat one night when Ross isn't home :)

Serves 4

Ingredients:
1 cup cream
3 cups finely grated Parmesan/Pecorino cheese
juice and rind of one lemon
1 teaspoon Dijon mustard
2 tablespoons freshly chopped parsley
salt and fresh black pepper to taste
1lb spaghetti, cooked and 1 cup of cooking water reserved

Combine all the sauce ingredients and mix well.

Toss with the cooked spaghetti and add some of the reserved cooking water to loosen it up a bit if necessary.

Serve with chopped parsley and some extra Parmesan if required.

Pesto, Sun Dried, Mozz Pasta

This was so quick to make (really - I'm not just saying that!)  I was able to make it...by myself...with a sick Brody who only wanted to be held; in like 10 minutes!  It also tasted FAB!

Ingredients:
8 oz medium shell pasta
1 lb asparagus, trimmed
2 Tablespoons olive oil
kosher salt and pepper
1/2 cup basil pesto
1/3 cup sun dried tomatoes, drained
1/3  cup diced mozzarella cheese

Preheat oven to 450 degrees.  Line a baking sheet with foil.

In a large pot of boiling salted water - cook pasta according to package instructions; drain well.

Place asparagus in a single layer onto the prepared baking sheet.  Drizzle with olive oil, salt, and pepper.  Gently toss to combine.  place in oven and roast for 8-12 minutes, or until tender but crisp.  Let cool before cutting into 1-inch pieces.

In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes, and mozzarella.  Serve immediately!

Beef with Broccoli

Winner, winner - beef dinner!!!  Ross said "I can't even tell the difference between this and Chinese take out" -- what what!!!  This was sooooo easy - and soooo yummy!!  The Rons loved it too!!!  Huge hit!  Made this with brown rice!!!

Ingredients:
1/2 teaspoon baking soda
1/2 teaspoon sugar
1 tablespoon cornstarch
1  tablespoon low-sodium soy sauce
1 tablespoon water
2 tablespoons veggie oil
1 1/2 lbs flank steak, sliced into thin strips

Whisk together the baking soda, sugar, cornstarch, soy sauce, water and veggie oil in a large bowl.  Toss the steak with the marinade to coat.  Cover and refrigerate at least 1 hour, then proceed below.

1/2 cup low-sodium soy sauce
2 tablespoons brown sugar
4 cloves garlic, minced
2 tablespoons flour
1 tablespoon sherry
3 tablespoons veggie oil
2 heads broccoli, crowns only

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth.  Set aside.

In a large wok or saute pan, heat 2 tablespoons of veggie oil over high heat until shimmering.  Add broccoli and saute 3 minutes, stirring often.  Transfer broccoli to a plate.

Reduce heat to medium-high.  Carefully add the remaining tablespoon of oil to the hot pan.  Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often,until the meat is cooked through and no longer pink.  Stir in the broccoli and remaining sauce.  Saute for 1 minute more - serve!

Tortellini Salad

Ahhh such a refreshing and yummy summer salad!!  This was so good!!  It was quick to make too - so perfect for a summer / weeknight!!

Ingredients:
20 oz package refrigerated cheese tortellini
1 cup fresh mozzarella, cubed
1 cup pepperoni, chopped
1 cup cherry tomatoes, cut in half
1/3 cup fresh basil, chopped
2/3 cup Caesar salad dressing
salt and pepper to taste

Cook tortellini according to package directions; drain and rinse with cold water.  Transfer to a large bowl - and add remaining ingredients.  Toss well.  Refrigerate at least 1 hour before serving.

Roasted Broccoli and Sundried Tomato Penne

So I FINALLY have (some) of my motivation back....so I am pumped to be cooking again!, and cleaning, and caring about anything :)  Who knew pregnancy was the thing that could make me actual ONLY watch TV without doing anything else....and still feel 100% content!!  ANYWAYS - I'm back and hopefully to stay!  

This was super quick - and it was yummy.  I feel like I've made something similar to this before, but it's hard to keep finding new recipes - so I'm posting it anyways!  Made me feel healthy too - and now I actually have leftovers to bring to work tomorrow (the first time in 3 months!)

Serves about 4 to 6

Ingredients:

4 heads broccoli
6 cloves garlic 
12 ounces to 1 pound whole wheat penne
16 sundried tomatoes packed in oil
1/2 cup parmesan cheese, plus more to serve
1 can chickpeas (or 1 1/2 to 2 cups cooked) 
3 to 4 tablespoons olive oil
1 teaspoon kosher salt
Fresh ground pepper

Preheat the oven to 425°F.

Wash the broccoli and chop it into bite size florets. Thinly slice the garlic. Place broccoli and garlic on a baking sheet, and toss with enough olive oil to coat (about 2 tablespoons), about 1/2 teaspoon kosher salt, and fresh ground pepper. Place the tray in the oven and roast for about 25 minutes, until tender.

While the broccoli roasts, start a pot of water boil. Boil the penne for according to the package instructions (about 11 minutes or so).

Meanwhile, chop about 16 sundried tomatoes, grate 1/2 cup parmesan cheese, and drain and rinse the chickpeas.

When the pasta is done, drain it. Then mix it with the broccoli, chickpeas, tomatoes, and parmesan cheese. Drizzle on 1 to 2 tablespoons of olive oil to coat the pasta, and add kosher salt to taste (around 1 teaspoon). Serve immediately with freshly ground pepper and more parmesan.

Pizza Hotdish

I have been SLACKING on new recipes!!  This girl is PREGO (YAY!!) - so I have had ZERO motivation for making dinner or even eating dinner!!  Check back in June - cause I will be in my second trimester and hopefully will want something besides Popsicles :)  Anyways, it was just me tonight cause Ross was offsite - so this was really easy to make.....and was really good for Rossy to eat when he got home!  Do it up!

Ingredients:
2 cups creamette noodles
1 egg
1/3 cup milk
1 lb hamburger
1 white onion, chopped
1 teaspoon oregano
Small jar Ragou sauce
Small jar of mushrooms
Shredded mozzarella cheese

Cook noodles.  Beat 1 egg and 1/3 cup milk - mix with cooked noodles.  Put in buttered 9x13 pan.

Brown hamburger with onion - and add 1 teaspoon oregano.  Stir good.  I also thought it would be good to add some mushrooms to this part - make it more pizza like!

Add Ragou sauce over the top - and then pour mixture on top of the noodles.  Top with Mozzarella cheese.  Bake at 350 for 1/2 hour.

Sherry's Coconut Chicken Salad

Sodahls are celebrating 11 years of "being together" (yeah I count the ENTIRE rel't) :)  We had a great day - and ended with the best meal ever!!

Hey Barb/Stacy - you now can have Franny's/Sherry's Chicken Salad in your house instead of having to go to Sunsets and Maynards -- what what!!  It was almost as good as the real thing too - I licked my plate!!

Super good and surprising quick to make!!  Yummy!!!

2 servings: Restaurant Secrets Cookbook

Ingredients:
1 cup shredded coconut
1 cup fresh breadcrumbs
8 oz chicken breasts, boned, skinned, and cut into strips
2 large eggs, beaten
1 cup all-purpose flour, seasoned with a dash of salt/pepper
Olive oil
8 oz spring greens
4 oz artichoke hearts, quartered
1 large tomato, diced
2 hard boiled eggs, sliced
1 ripe avocado, peeled and sliced
2 oz shredded mozzarella cheese
2 oz shredded sharp cheddar cheese
Honey mustard dressing

Combine coconut and breadcrumbs together.  Dip chicken strips into beaten eggs and seasoned flour.  Press into coconut-breadcrumb mixture; press out with the palm of the hand to about 1/4-inch thickness.

Warm olive oil in frying pan over high heat, add coconut battered chicken to oil frying on both sides until golden brown (approx 1 1/2 minutes on each side).  Remove from pan and let rest for 3 minutes and cut to julienne.

Arrange spring greens, artichokes, tomato, hard boiled egg slices, avocado slices, and shredded cheese on large plate.  Place coconut chicken over greens.  Serve with honey mustard dressing to taste.

Orange Chicken with Snow Peas

This was eh....I thought I would LOVE it cause I'm a sucker for orange chicken from Pei Wei....but I wasn't impressed.  I would  much rather have Thai Chicken with Jasmine Rice - but thought I would post this recipe in case others wanted to try it out :)

Serves 4-6: OBB cookbook

Ingredients:
2 teaspoons olive oil
3 cloves garlic, minced
2 teaspoons minced ginger or bottled minced ginger
1 /12 lbs boneless, skinless chicken breasts cut into 1-inch pieces
salt and pepper
2 tablespoons cornstarch
1/3 cup orange juice
1/2 cup orange marmalade
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
3 tablespoons rice wine vinegar
1/8 teaspoon red pepper flakes
8 oz fresh snow peas, trimmed of the string
Hot white rice for serving
Sesame seeds

Heat veggie oil in a large skillet or wok set to medium heat.  Add minced garlic and ginger and saute for 30 seconds.  Sprinkle chicken with salt and pepper and add to pan.  Stir-fry until chicken is cooked through, about 5 minutes.

While chicken is cooking, whisk together cornstarch and orange juice in a bowl.  Whisk in marmalade, soy sauce, brown sugar, vinegar, and red pepper flakes and set aside.

Add snow peas to chicken and cook for about 1 minute.  Add sauce to pan and increase heat if needed to bring to a simmer.  Cook for about 3-4 minutes or until sauce is thickened.  Serve over white rice and sprinkle with sesame seeds if desired.

Spaghetti with Bacon, Brussels Sprouts and Artichokes

We needed something speedy tonight - and this was it!  Ross had been craving spaghetti - so I found this recipe...however, when he found out that the spaghetti I was talking about didn't have meat - he wasn't very happy...hehe.  BUT he LOVED it!!  SO :p  - don't need meat to make spaghetti great :)

Servings: 2 entrees, 4 sides

Ingredients:
1/2 lb spaghetti
4 slices thick sliced pepper bacon
1/2 onion, diced
2 cloves garlic, finely minced
1/2 lb brussels sprouts
6 1/2 oz jar marinated artichoke hearts
1/2 cup grated parmigiano reggiano cheese
salt, to taste

Bring large pot of water to boil. Salt water and add in pasta. Cook to al dente, drain and set aside.

In the mean time, in a deep skillet, cook bacon slices to your liking. Drain on paper towels. Pour off excess bacon grease leaving 2 tablespoons. {If your bacon didn’t give off enough grease, make up the difference in olive oil.} Saute onions, garlic, brussels sprouts and salt until tender, about 5 minutes.

Chop bacon slices into smaller pieces. Stir in artichoke hearts, bacon, hot pasta and cheese. Toss together, taste and adjust seasonings. If you find the dish is on the dry side, stir in some reserved pasta water or heavy cream.

Pineapple-Ginger Flank Steak

"Flank steak....how come??"  Well Ross - cause it's AMAZING!!  This was super easy to make - just remember you have to make / marinade the night before....but I will tell you from experience - it tastes just fine only marinading for an hour :)  We made this with Sweet and Savory Coconut Rice & Carmalized Green Beans.

Serves up to 8 - OBB Cookbook

Ingredients:

1/2 cup brown sugar
1/2 cup olive oil
1/2 cup soy sauce
1 cup pineapple juice
1 tablespoon freshly grated ginger
4-5 garlic cloves, finely minced

up to 2 lbs flank steak

Combine first 6 ingredients for the marinade. Whisk together until combined. Remove 1/4 cup and set aside.

Score flank steak with a knife diagonally on both sides. This just means to run a sharp knife through it in the pattern below. You don’t want to actually cut through the steak, just lightly score- like 1/8 inch- into it. This will help tenderize the meat.

Place steak in large ziploc bag and pour marinade (excluding the 1/4 cup you set aside) over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 cup marinade you set aside to brush over steak in the last few minutes of grilling. (That’s a little trick I use for pretty much any meat that has a marinade just to splash it with an extra punch of flavor at the end) Flank steak should still be pink in the middle when done.

Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve. (If you’re not sure what it means to cut against the grain, check out the flank steak post)


*If you don’t have a grill, the other way to cook a flank steak is under the broiler (please don’t anyone just pop it in a frying pan. Not good.) Place on a broiler pan on the upper rack and broil for about 5-10 minutes per side depending on the size. Because this particular marinade has sugar in it, you’ll want to watch carefully so it doesn’t burn. If you see the sugar burning too much, then you might want to move your rack down.

Pesto Pasta with Roasted Tomatoes

Went to take a ride in Pee Wee tonight, so we didn't get home till like 7 - and I was STARVING!  This made 2 servings at our household tonight -- haha!!  but it was so quick and easy, so we were eating right away!  ahhh I want more....!!

Makes 4 main dish servings / 6 side dish servings: OBB Cookbook

Ingredients:
1 pint cherry or grape tomatoes
8oz mushrooms, sliced (about 3 cups)
3-4 tablespoons olive oil
salt / pepper
8 oz bow tie pasta (a little more than 3 cups)
1/4 cup pine nuts
1/2 cup pesto
1/2 cup freshly shredded Parmesan cheese

Preheat oven to 425 - bring a large pot of water to boil.

Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil.  Toss with your fingers, making sure everything is coated with olive oil.  Sprinkle lightly with kosher salt and freshly ground pepper.  Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split.

When the water comes to a boil, add 2 teaspoons salt and pasta to the water and cook according to package directions.

While the pasta is cooking, place the pine nuts in a small skillet over medium heat.  Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes.

To assemble, toss the hot drained pasta with pesto and Parmesan cheese.  Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired.

Lemon Orzo Salad

I'm all about quick and easy this week - and this was probably the fastest thing out there!  And it was healthy!! And it's like 75 out - so we get to eat outside!!  This is such a crazy March!!  Ahhh but back to the food - this was great :)

Ingredients:
12 oz orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 tablespoons extra virgin olive oil
1 clove garlic, minced
2 tablespoons fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus.  Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the orzo.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into orzo and vegetables.  Stir in parsley and grated Parmigiano Reggiano.

This can be served warm, room temperature or cold.

Pork Tenderloin with Chimichurri

I found another quick / easy week night meal -- woot woot!!  This was so good!!  It made even better leftovers too - I look so fancy at work heating up my yummy meals!  We made this with brown rice - but I think it would be really good with Black Beans or Lime / Cilantro Rice!  Give it a try - super fast!

4 oz per person - OBB Cookbook

Ingredients:
2-3 lb pork tenderloin (2 small-med pork loins)
1 1/2 cups chopped parsley
1 1/2 cups  chopped cilantro
1/2 cup loosely packed oregano leaves*
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
3 tablespoons chopped garlic (6-7 cloves)
1 teaspoon kosher salt
1/4 teaspoon black pepper1/4 teaspoon red pepper flakes
1/2 cup extra virgin olive oil

*Fresh is best, but if you don't have access to fresh oregano, you could use fresh cilantro and parsley and add in 1 Tbs plus 1 tea  dried oregano leaves.

Place pork tenderloins in a zip lock bag and set aside.

Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor.  Pulse several times until finely chopped.  Remove mixture and place in a bowl.  Add red pepper flakes and then stir in olive oil by hand.

Remove 1/2-3/4 cup chimichurri (the herb mixture you just made) and place in bag with pork tenderloins.  You just need enough to coat them well.  Be careful to not cross-contaminate since you will be serving the remaining chimichurri over the top of the finished meat.  Seal bag and set aside to marinade for about an hour or longer if you need to.  Place plastic wrap over the remaining chimichurri and set aside until ready to serve.

When ready to cook, preheat grill.  Remove tenderloins from bag and let excess marinade drip off.  Place on grill and cook for about 5-8 minutes before flipping to the other side.  You want the internal temp to be about 160 degrees, so check with a thermometer and take it off the grill when it reaches 155-158 since it will continue to cook a bit as it sits.  Remove from grill and let stand 5 minutes before cutting.  Slice, and serve with remaining chimichurri drizzled on top. 

Fried Egg Sandwich

So I've been taking heat for putting "simple" recipes out here...I think the joke was that I should put a peanut butter and jelly sandwich as a post.....well :p to you!

I'm putting this sandwich out here (and I'll continue to), because you don't always think of such easy and yummy meals - and I want it on our radar for the next time we're looking for something simple.  This was super good!!

L-to the-Sodahl idea

Ingredients:
Bread
Avocado (sliced)
Tomato (sliced)
Fried egg
Miracle Whip
Cheese (optional)

Fry up your egg.....toast your bread.....spread some miracle whip on that bad boy - and then top the ingredients on!  So good :)

Lemon-Orzo Salad with Veggies and Chicken

Had Miss Linda over for dindin tonight, and we made up a very healthy meal!!  This was super yummy - and it made me feel even better that it was so healthy!  AND you get to use that leftover orzo you have in your pantry :)  Plus, it was super easy to make - you could speed it up even faster and used canned/leftover chicken!!

Serves 4: OBB Cookbook

Ingredients:

3/4 cup uncooked orzo pasta

1/4 teaspoon grated lemon rind

3 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon minced garlic

1/4 teaspoon honey

1/8 teaspoon black pepper

1 cup cooked shredded or diced boneless, skinless chicken

1/2 cup diced cucumber

1/2 cup diced red bell pepper

1/3 cup sliced green onions

1 tablespoon chopped fresh dill, or 1 teaspoon dried dill

1/2 cup crumbled feta cheese

Cook orzo according to package directions.  Drain and rinse with cold water until pasta feels cool to the touch.  Drain and place in a large salad bowl.

While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper.  Whisk to combine.

Add chicken, cucumber, bell pepper, green onions, and dill to pasta.  Drizzle with dressing and toss to combine. Sprinkle some of that awesome feta cheese on top!!

Root Beer Pulled Pork Sandwiches

Ahhh I love crock pot meals!!  This has to be the easiest way to make dinner!  I threw this all in the crock pot before I left for work this am, and came home to my house smelling like heaven!!  This was so, so, so good!!  It has worked awesome for leftovers all week too!!  We ate this up with some cottage cheese, sunflower seeds, and chips (don't knock till you try it...I got Ross hooked!)

Makes a lot : 6 sisters blog

Ingredients:
1 (5 to 6 pound) bone-in pork shoulder/butt roast
1 envelope dried onion soup mix (or dehydrated onions)
salt and pepper
1 can root beer
2 cups barbecue sauce, divided
buns

Trim roast of excess fat. It's okay to leave some on there-- just get rid of the large, visible slabs.

Place roast on a work surface and sprinkle with onion soup mix. Use clean hands to rub the mix into the meat, reaching underneath to reach all sides. Sprinkle generously with salt and pepper. Place seasoned roast in your slow cooker.

In a medium bowl, whisk together root beer and 1/2 cup barbecue sauce. Pour over the roast in the slow cooker.

Place lid on the slow cooker and cook on LOW heat for 10 to 11 hours, or until internal temperature is above 190 degrees F. and meat is tender enough to pull away from the bone.

Remove roast to a cutting board and let sit to cool for just a few minutes. Pour out all but about 3/4 cup of the juices from the slow cooker. Use two forks to shred the pork, cutting around and discarding any fatty pieces. Place all of your pulled pork back into your slow cooker. Add about 1 1/2 cups of barbecue sauce. Stir to combine and place the lid back on. Heat on HIGH for about 15 to 20 minutes, just until pork and juices are hot and bubbly. Use this time to heat up buns and get the rest of your meal ready.

Scoop pulled pork onto buns and serve immediately.

Simple Stuffed Shells

So this is the easiest meal yet - however, if you are a man who doesn't grocery shop a lot - you MIGHT have some issues :)  Large shell pasta does not mean "hey, medium must be the next smaller size".....you actually need to get the large or jumbo shell pasta :)  Really good - made this with green beans and was full full full.  (and Burkes - it only took 10 minutes to prepare!)

Serves 6

Ingredients:

24 oz carton cottage cheese (the 1% stuff ross....YELLOW!)

1/4 cup grated parmesan cheese

1 teaspoon garlic powder

2 eggs

salt / pepper

12 oz pkg jumbo shell pasta, uncooked
1 cup spinach leaves, torn
14 oz can diced italian tomatoes
14 oz can spaghetti sauce
2c shredded mozzarella cheese

Combine the first 5 ingredients in a medium mixing bowl; mix well.  Spoon into shells; arrange in a 13x9 baking pan sprayed with non-stick veggie spray.  Tuck spinach leaves between shells; pour tomatoes and spaghetti sauce on top, making sure all shells are well covered.  Cover with aluminum foil; bake at 375 degrees for 30 minutes.  Uncover and sprinkle with mozzarella cheese; bake 15 more min or until cheese is melted.

Stir Fried Broccoli and Walnut Sauce

So this was my very FIRST recipe I made as a "house owner"....and my very FIRST cooking appliance - the WOK!  This was from a cooking class I took with Perrine - and our mothers pretty much got yelled at from the teacher because we didn't know how to "mince" garlic and we had no idea what a broccoli floret was .....Oh, how far we've come :)

This took us 30 minutes from prep - cook - eat - dishes....so you can't go wrong!!  It is super yummy - and you can control how spicy you want it (I think I added 1/2 the  thing of pepper flakes this time!)  Ross is against eating meals without meat - so I think he told me about 5 times how good this would have been with steak :)  I think he is right - but it would just add to the cooking time a little....or I was thinking mushrooms would be a good add in too.  ENJOY!!

Serves 4

Ingredients:
1lb pasta (any shape)
2 tablespoon olive oil
3/4 cup chopped walnuts (don't skimp on this - they add a LOT to the taste)
2 cloves garlic - minced
salt / pepper
1 head broccoli florets - cut into bite size pieces
Pinch of red pepper flakes (in my case about 4 tablespoons)
2 tablespoons walnut oil (don't necessarily need to have...)
2 tablespoon freshly grated Romano cheese

Boil pasta until tender.  While this cooks - heat 1/2 olive oil in wok over high heat.  Add walnuts and stir fry until lightly toasted (45 sec) - remove with a slotted spoon and put in a serving bowl.  Toss with 1/2 the garlic, salt, and pepper.

Heat remaining olive oil in wok, add broccoli and red pepper flakes - stir fry until broccoli turns bright green.  Add remaining garlic, more salt and pepper, and 1/3 cup water.  Cover and steam until the broccoli is tender (I used a cookie sheet to cover the wok), about 3 min, uncover and continue cooking until remaining water has evaporated.

Drain pasta - toss into bowl with walnuts - and add broccoli mixture, walnut oil, and cheese.