Stuffed Shells

I love this recipe. It's not mine, but I have it written on an old piece of paper, and I need to get it here before I lose it. I can't find one just like it!

This is not a hard recipe, but it does have several steps. Start early in the day. Trust me. This is not a recipe you can throw together at the end of the day or you won't eat until 8 o'clock at night. Don't ask me how I know this. And there's nothing wrong with eating at 8 at night, but since that's my kids' bedtime, I try to not push that back. Because they need their sleep. Not because I'm tired. You know, at 8. 

Anyway.

Prepare one box of jumbo shells according to package directions. Perhaps this is easy for the average person, but for me, this can be challenging. The first time I did this, I ended up with a bowl full of torn up noodles. 

You can't stuff those. 

Unfortunately.

So. I add about 2 tablespoons of olive oil to my water. And stir occasionally, but not too much. And if the package says to cook for 12-14 minutes, I only cook for 10. Al dente shells are easier to stuff that fully cooked ones. And if some are stuck to the bottom of the pot, which mine always are no matter how big the pot is or how much water I add, then just add some water to the ones that are stuck and let that sit. Then you can come back and get them out with a spoon.

I'm sure it's not supposed to be that hard.

Anyway.

Let the shells cool. This is one reason you have to start early in the day. It's not easy stuffing hot shells. Not that I have or anything.

Stuffing:

1 1/2 pounds ground meat

1 medium onion

1/4 cup chopped fresh parsley (or I use less dried parsley)

1 clove garlic, minced

1/2 t basil leaves

1/2 t oregano 

1 cup bread crumbs (1 toasted pieces of bread, crumbled in food processor or prepared ones)

1 egg slightly beaten

1 10 oz package frozen chopped spinach, cooked and drained

1 28 oz can whole tomatoes, drained and chopped

3 cups prepared sauce

1/4 cup grated Parmesan cheese
1c Mozzarella cheese (or more to taste)

Cook ground meat and onion. Drain and cool. Combine next eight ingredients with meat mixture. Spread a thin layer of sauce in a 13 X 9 inch baking dish (It always takes one large dish and one smaller dish for mine) Fill shells with filling. Place shells in a single layer, top with remaining sauce and sprinkle with cheese. Cover with foil. Bake at 350 degrees for 25 - 30 minutes or until hot and bubbly.

(I put that in bold because if you forget this step, the whole dang thing will burn. Not that I have done this or anything. *ahem*)

I actually brown the first 6 ingredients in a skillet and then transfer to a bowl to cool. Then I add in bread crumbs and egg. I don't add the tomatoes because the kids aren't fans, and so I always have some shells left over, but the kids do love those, so it all works out. 

This does freeze well also. We never have any left over, though!

I read a recipe that added cream cheese to the meat fixture, and that sounds really good. I'm not looking to add any calories or fat to this dish, so while that sounds good, I think I'll pass. But I thought I'd throw that out there, since I just came across that idea. 

Honey Garlic Chicken

This was so so good. I slammed it in the Crock Pot before we left for church yesterday morning, and I was a little worried about it. I used frozen, boneless chicken thighs, so I wasn't sure if putting it on "low" was going to be a good thing or not. I also realized I was out of honey and substituted it with agave nectar. I figured if it was awful, we'd eat... I didn't know what.

We opened the door of the house when we got home from church, and the most wonderful smell hit us full force. The husband yelled, "Wow! Now I'm really hungry..."

He is always really hungry after church. 

I also added canned diced pineapple at the last minute and stirred that in while the rice was cooking. You could totally throw in some instant rice in the beginning, but my weird-o kids don't like things mixed up, so I had to make that separately for us.

This was so stinking good. I was sad when my bowl was empty, and the hubs and I are fighting over the leftovers. Yes! There was enough for leftovers!

So very good. Definitely added to the rotation! 

Honey Garlic Chicken

(link)

Salmon what?

Croquettes. I call them salmon croquettes, because that sounds fancier than "Salmon Cakes." 

And much better than "salmon from a can."

No really, though, salmon is good for you, and wild caught canned salmon isn't that bad. I use it in place of tuna in "tuna fish salad" and it's good that way too! Plus it's inexpensive, which is a definite plus. 

So try this recipe. And you MUST try the alternatives suggested by this mom, including the sauce ( I use plain yogurt instead of mayo. )

Salmon Croquettes

(link)

"Excellent and with such simple ingredients. I always make this with leftover salmon, not a fan of canned fish. I just double the ingredients if I have more salmon. A nice variation is to saute 1 tablespoon of finely minced garlic and parsley (fresh or dried) in some olive oil (appx. 1 tablespoon), then add to the mixture. The oil adds moistness and the garlic adds a fantastic flavor and aroma, just like in the restaurants. I've added dill, garlic powder, garlic salt, paprika, onion powder, whatever I have on hand for more flavor. And definitely serve with garlic aioli or garlic mayonaise. (Mayo - 1/2 cup mayonaise, 1 garlic clove minced, dash of paprika and lemon juice.) Serve a small dollop on top and you're dining in style. My kids love this too. Nice for small ones just learning to chew since they can mash this easily in their mouths. Nice company dinner too!"

Crock Pot Chicken Tacos

I was excited at the prospect of this recipe. It had to very important components for the day: chicken and the Crock Pot.

I used 4 boneless, skinless chicken breasts, 1 can of mild Rotel and a cup of corn. 

I put it on high for 4 hours. 

After 3 hours I was skeptical. I added a tablespoon or two of this  taco seasoning and a cup or so of the black beans I had cooked on the stove.

That was much better. 

I warmed the tortillas in a skillet (one day I'm going to make homemade tortillas) and scooped the chicken mixture in a shell, topped with shredded cheddar cheese and sour cream.

Oh. My. Goodness.

Good stuff. I could have eaten 40 of them. 

Slow Cooker Chicken Tacos

(link)