Over-stuffed Shells...

I just need to start off by saying...Happy Devils winning Sunday :) oh yea and some football game is on today too *shrugs*

It's one of those "I need comfort food" Days...

Ingredients:
3lbs ground turkey (you can use, beef, sausage, or chicken if u prefer or none if you want also)
1 large green pepper, diced
1 onion, diced
1 lb Spinach (fresh or frozen)
3lbs ricotta cheese
16oz mozzarella cheese, shredded
2 (13oz each) Jars of favorite tomato sauce
3 cloves garlic, cut in half long ways
1 box Jumbo Pasta Shells
Salt
Pepper
Italian seasoning
Garlic powder

Did you know? Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, vitamin E, Vitamin K, magnesium, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, protein, zinc, and omega 3 fatty acids.

**Prepare pasta shells-boil for 10-12minutes, drain seperate shells and set aside, u want them a little stiff so they hold shape when stuffing, cooking will finish when baked in oven**

1. Warm a large skillet with olive oil and place 3 cloves of garlic sliced in half in the oil. When you can smell the garlic take out of oil and disguard. (you just want the garlic to flavor the oil, don't let the garlic cook or brown)

2.While your oil heats dice peppers and onions season with salt pepper and italian seasoning.

3. Saute in oil until translucent and starting to gain color. Set aside until later.

4. If using frozen spinach defrost and squeeze out ALL of the liquid before sauteing.  If using fresh rinse and dry saute till wilted. Mix with set aside peppers and onions.
5. In the same skillet brown meat, season with salt pepper garlic powder and italian seasoning. As always I do not use anything in my pan just the natural fat in my ground meat to brown it. I do drain my meant to allow best browning.

6. Mix veggie mixture in with browned meat add 2 cups of tomato sauce

7. Add 8oz mozzarella cheese and the entire container (3lbs) ricotta cheese.(I know it looks like a ton of stuffing but believe me you'll go through it)
8. Spoon sauce on the bottom of a baking dish (this keeps the shells from sticking) and Pre-heat oven to 450 degrees.

9. Using a spoon (I use a soup spoon) stuff each shell lining them up in your baking dish. In mine I was able to do 3 rows of 7 per dish and did two dishes full.This used up all but 2 shells out of the box that I prepared.

Aren't they pretty? I definetly over stuff these, have to balance out those carbs with some protein!

10. Once you have finished stuffing top with additional sauce and mozzarella cheese.

(Sorry for the dark picture, I realized after I put them in the oven that I forgot to take a picture for this step, so I stuck my camera in the oven :D)

11. Bake for 25min until sauce is bubbling and cheese is brown. Take out and let sit for about 5min before serving. 

So these have everything you might want in them. Protein, Veggies, Carbs but hmmm how about some cheesy garlic bread made using a compound butter.

Compound Butter's are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes

Ingredients:

1 loaf of Italian Bread

Compound Butter:

1 stick unsalted butter, room temperature

5 cloves of garlic, minced

mozzarella cheese

pepper

1/2 tsp salt

garlic powder

Italian Seasoning

1. In a small bowl cut up 1 stick of butter

2. Mince 5 cloves of garlic and sprinkle with salt

3. Mix garlic and salt with butter

4. Add Italian seasoning and pepper

5 Mix all ingredients well! 

- This does much better with very soft room temp butter. I used the back of a fork to smoosh everything together.

6. Slather (yes, I said slather) on bread top again with a sprinkle of garlic powder and pepper

7. Toast in oven @450 degrees for 15 mintues (I did this the same time as I was baking my shells so I used my toaster over...multitasking!)

8. Take out sprinkle with mozzarella cheese and bake for an additional 5min until cheese is melted and brown.

9. Cut into slices and serve!

If you have any left over compound butter you can easily roll it into a log in plastic wrap and place in the freezer. Remember to lable with date and flavors. Then you can just reach for the flavor combo you want if you have more than one. Compound butters are great to have on hand when making quick week night meals. Can use them with fish, steak, chicken. Possibilities are endless!

Enjoy!
<3 Laura ^.^

świń w koc (Pigs in the blanket)

I know it has been a while since I posted. I'm sorry :( there have been several reasons...work has been crazy and this past week we ate out.. a lot. Also I have been sick and haven't felt like doing much. But I am feeling better now and have tons of pictures of things I have been making. I am going start with the świń w koc (Pigs in a blanket/stuffed cabbage) This is something that is very easy to make and it is cheap and pretty healthy. 


Did you know? Cabbage is an excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflamatory properties. Cabbage can also be included in dieting programs, as it is a low calorie food.

Stuffed Cabbage served with Roasted Veggies

Ingredients:

3lbs ground turkey (you can use ground beef/chicken/pork if you like)

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 onion, diced

4 cups rice prepared (can use white, brown or quinoa)

1 large jar of tomato sauce

1 head cabbage

Salt

Pepper

Garlic powder

Italian seasoning

1 cup Parmasean cheese

2 tbsp extra virgin olive oil

**Pre-heat over 350 degrees F.**

1. Cut the core out of the head of cabbage and boil in a pot of water until leafs start to fall off and become plyable. Drain and set aside.

2. Heat a skillet with the olive oil and drop in diced veggies, season with Salt, Pepper, Italian seasoning, and Garlic. Saute until soft and set aside to cool.

3. In the same skillet that you used for the veggies brown your choice of ground meat. Season with salt pepper garlic and italian seasoning. (As always I do not use oil or spray or butter the meat naturally has enough fat for the browning process- often I have to drain the meat then continue to brown because of to much liquid released from the meat)

4. Once meat is done mix back in veggies, rice, and 1-1 1/2 cups sauce, mix and heat through.

5. Using a roasting pan use about another cup of sauce to cover the bottom of the pan. 

6. Take a leaf from the head of cabbage lay flat on your cutting board...

7. Take a 1/4 cup measuring cup of stuffing and place in the middle of the leaf...

8. Fold sides of leaf into the middle, the top down and flip over (creating a small pocket just as if you were rolling a burrito). Place in pan..repeat until pan is full.

9. Once Pan is full top with  Sauce and Parmasean cheese.

10. Bake at 350 for 20-25minutes until cheese is brown and sauce is bubbly.

You can serve this as is...it has everything you want, protein, carbs, veggies. But I think as yummy as a plate of these are I needed to serve something else with it. So I hunted and found veggies in the fridge. Broccoli, Mushrooms, Onions, Carrots, Celery, Potato and Tomatoes. Now I could have just made a salad but meh! I decided to make roasted veggies! Soooooooo yummy I don't know why I don't do this more often! Simply put what ever veggies you want on a baking sheet (cut into bite sized pieces) I topped with Salt, Pepper, Garlic and drizzled with Olive Oil. Mix to make sure everything is covered in the oil and roast at 450 degreese for 45 minues. Feel free to mix them on the try about half way through. When they came out of the oven I topped with Parmesan and Pecorino Romano Cheese and put back in for 5 min. Sooo yummy!

 

Normally I will continue the process of stuffing the cabbage until I run out of either filling or cabbage, unfortunetly the head of cabbage I bought was not very "leafy" and I stopped after the first pan. I made 12 rolls. Now this left me with more than half a head of cabbage and a ton of  stuffing. I have another recipe coming up this week that I will post that uses these left overs. This recipe will easily feed a crowd on very little money. Great for dinner parties, or pot lucks.

To make my life easier later in the week, before I put the cabbage away I ran my knife through it and shredded it up. Pre-planning and prepping -go me!

Reviews-  I make this every few weeks and we usualy have left overs for a few days to feed me on. Depending on the size of the roll I can usually eat one. So these are definetly WLS friendly! Great for those weeks we are running tight on a budget too! They are healthy but shhhhh don't tell him that!!

Enjoy!

<3Laura ^.^