Stuffed Pasta Shells

Ingredients

2 to 3 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil two boxes will be enough but, to be safe, you may want to buy a third box)

4 cups chopped cooked chicken

2 Tablespoons onion powder

4 cloves garlic, minced (or use 2 teaspoons of garlic powder instead)

2 (15oz) containers ricotta cheese

4 (8oz) packages cream cheese, softened

2 (5oz) packages shredded Parmesan cheese (about 3 1/3 cups)
2 large eggs, lightly beaten
2 Tablespoon dried parsley flakes
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
4 cups shredded mozzarella cheese, divided
3 (26oz) jars prepared spaghetti sauce

Directions
Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together.
Preheat oven to 350°. Lightly grease 1 12x20 baking dish.

In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce.

Stir in 1 cup mozzarella.

Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
Spread half of spaghetti sauce into prepared baking dish.

Arrange shells over sauce; top with remaining sauce.

Cover tightly with heavy-duty aluminum foil.

Bake, covered, for 40 minutes.

Uncover, sprinkle with remaining 1 cup mozzarella.

Bake for 5 to 10 more minutes.

Source:  Lindsey Travis

Photo courtesy of http://www.the-girl-who-ate-everything.com/2010/09/chicken-and-spinach-stuffed-shells.html

Roasted Vegetables

Ingredients

4 med-large zucchini
6 small yellow summer squash
1 lb. fresh whole mushrooms
12 oz. bag of petite carrots


1 large green pepper
1 large red pepper
1 tsp. garlic powder or granulated garlic
1 tsp. onion powder
1 tsp. rosemary
1 tsp. thyme
1 tsp. seasoned salt
1/4 cup olive oil

Directions

Preheat oven to 450.

Put all vegetables into a large mixing bowl.

Sprinkle in the spices and coat with olive oil. Toss evenly to distribute.

Pour onto a baking sheet and cook uncovered for 40 minutes, stirring every 10 minutes or so.  

Veggies should be cooked, but not mushy!

This recipe makes 12 one cup servings. 

Recipe Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=371013

Photo Source:   

Crock Pot Baked Potato Soup

Ingredients:

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

Directions:

In a crockpot, combine everything EXCEPT for the cream cheese. 

Cook for 6-8 hours on low heat. 

About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. 

Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Recipe and Photo Source: http://pearls-handcuffs-happyhour.blogspot.com/2011/03/outback-aint-got-nothin-on-me.html

Lasagna Soup

Ingredients

2 teaspoons olive oil
1 pound ground beef or turkey
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Instructions

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven.

Add the ground meat, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the meat browned, 8 – 10 minutes. 
Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil.

Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.

Add the noodles; bring to a boil.

Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan.

Recipe and Photo Source:  http://thedeenbros.com/index.php/recipes/recipe_detail/bobbys_lighter_tastes_like_lasagna_soup/

Slow Cooker Breakfast

Ingredients

12 eggs 32 oz bag of frozen shredded hash browns, defrosted and rinsed 1 lb sausage, bacon or ham (or any combo you like) 1 cups milk 1 cups sour cream 1 tsp dry mustard 1 tsp garlic powder salt and pepper to taste 2 cups cheddar cheese, shredded

Directions

Cook meat, drain and crumble. Set aside.

Spray 6 qt. slow cooker with non-stick spray or use liner for slow cooker.

Put in half the potatoes followed by half of the meat. Sprinkle with half the cheese. Repeat.

Mix together eggs, milk, sour cream and seasonings. Pour this mixture over the top of ingredients in crock pot.

Cook on low for eight hours. (Check this after four hours, because you might need to turn your crock pot down to low to keep the sides from burning!)

Recipe and Photo Source:  http://www.justapinch.com/recipe/kim-cleaves/crockpot-breakfast/quick-easy-breakfast-casserole#.T7Fyb_Llo7p.pinterest

Creme Brulee French Toast

Ingredients

1 stick (1/2 cup) unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

an 8- to 9-inch round loaf country-style bread

5 large eggs

1 1/2 cups half-and-half

1 teaspoon vanilla

1 teaspoon Grand Marnier

1/4 teaspoon salt

Directions

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish.

Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread.

Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Recipe Source:  http://www.epicurious.com/recipes/food/views/Creme-Brulee-French-Toast-15213

Mini Ham and Egg Pies

Ingredients

12 slices of ham or turkey

7 eggs

1/4 cup of milk

1/4 to 1/2 teaspoon salt

2 medium sized tomatoes--diced

diced onion or chives to taste

1/2 cup shredded cheddar cheese

Directions

Preheat oven to 350

Spray a 12 cup muffin tin with cooking spray. 

In a bowl, combine the eggs, salt, and milk.  Beat until well combined.

Place a slice of ham (or turkey) into each muffin tin cup.  You want to use the sliced meat as a mock muffin tin liner, so let the edges peak out above the top of each cup.

Put a little bit of tomato and onion into each cup--try to divide them equally. 

Pour the egg mixture into each cup, but do not fill the cups all the way.  Leave about 1/4 inch unfilled.  Do not worry if some of the egg mixture goes under the sliced meat, it will be just fine! 

Top with shredded cheddar cheese.

Bake for 18 minutes, or until set.

Let cool five minutes or so, and then enjoy!

Recipe and Photo Source:  Lindsey Travis, http://adventuresinjayjayland.blogspot.com/2010/11/mini-ham-and-egg-pies.html