Cheesy Stuffed Shells

1 container (16 oz.) BREAKSTONE’S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/4 cup  KRAFT Grated Parmesan Cheese

1 tsp. Italian seasoning

20   jumbo pasta shells, cooked, drained

1 jar (24 oz.) spaghetti sauce

1 large  tomato, chopped

HEAT oven to 400°F.

MIX cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

MIX sauce and tomatoes; spoon half into 13×9-inch baking dish. Add filled shells; top with remaining sauce. Cover.

BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

Angel Shrimp Pasta

Excellent recipe I found online.  If you like a shrimp and mushrooms in an ‘alfredo-like’ sauce, you’ll love this one.

ingredients

1/2 cup margarine
1 onion, chopped
1 1/2 cups sliced fresh mushrooms
1 (10.75 oz) can condensed cream of mushroom soup
8 oz package of Philadelphia Cream Cheese with Onion and Chives
1 pound fresh shrimp, peeled and deveined
1 pound angel hair pasta

preparation

1. In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese and blend together.
2. Add shrimp and cook for about 10 minutes
3. Meanwhile, bring a large pot of lightly salted water to a boil.  Add pasta and cook for 5 to 7 minutes or until al dentel; drain.
4. Pour sauce over pasta and serve.

serving size

Serves 5 people

Broccoli Rice Casserole

Marge’s recipe.

ingredients 

1/2 cup margarine
1/2 cup onion
2 pkgs chopped, thawed broccoli
1 can cream of chicken soup
8 oz jar cheese whiz
1-1/2 to 2 cups cooked rice
 

preparation

1. Melt margarine and add onion and broccoli
2. Cook for 20 minutes
3. Add cream of chicken soup and cheese whiz
4. Mix until well blended
5. Add cooked rice and bake 25-30 minutes at 350 degrees

serving size

1 pan

Mama’s Italian Wedding Soup

Tiny meatballs made of ground beef, beaten egg, bread crumbs and parmesan are combined with spinach, carrot and pasta for this delicious Italian soup.  No wedding required!

ingredients 

1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 Tbsp grated Parmesan cheese
1 teaspoon dried basil
3 Tbsp minced onions
2-1/2 quarts chicken broth
2 cups spinach – packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots 

preparation

1. In a medium bowl, combine the meat, egg, bread crumbs, cheese basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in spinach, pasta, carrot and meatballs.  Return to boil; reduce heat to medium.
3. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside.
4. Serve hot with Parmesan cheese sprinkled on top.

** You can add shredded rotisserie chicken to this as well. 

serving size

10 servings

Cauliflower Poppers

Recipe from Weight Watchers.  Great spicy snack that you can eat a ton of…guilt free.

ingredients 

1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black powder
1 serving cooking spray 

preparation

1. Preheat oven to 400 degrees. Cut cauliflower florets into grape-sized pieces. (There should be about 4 cups)  Place cauliflower in a medium bowl; add cumin; chili powder, salt and pepper and toss well to coat.
2. Coat baking sheet with cooking spray.  Spread cauliflower on sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. 

serving size

8 servings (1/2 cup per serving)

Chicken Salad

This chicken salad makes a delicious luncheon salad served on lettuce leaves with sliced avocado, or fill tortilla wraps with the mixture..

ingredients 

2 cups diced chicken
1/3 to 1/2 cup mayonnaise
2 tablespoons sour cream
1 cup seedless green grapes, sliced
3 green onions, with some green, thinly sliced
1 rib celery, thinly sliced
1/2 cup walnut pieces
1/4 teaspoon salt
Dash pepper
1 tablespoon lemon juice
1 teaspoon honey, or to taste
Salad greens, optional
Shredded raddiccio, optional
Sliced avocado, optional
celery seed

preparation

1. Combine the diced chicken with 1/3 cup mayonnaise, sour cream, sliced grapes, sliced green onions, sliced celery, walnuts, salt, pepper, and lemon juice.
2. Stir in the honey and more mayonnaise, if needed.
3.Serve the chicken salad mixture on salad greens and raddiccio and garnish with sliced avocado.
** For sandwiches, line sandwich rolls with lettuce leaves and fill with chicken salad

serving size

4-6 servings

Turkey Stew

A twist on our typical zuchini, squash, asparagus recipe.  A very protein packed, quick dinner that is warm & hearty.

ingredients 

1 pound of ground turkey
2-3 carrots chopped
1 can kidney beans, drained
1 can vegetable soup
season salt
celery seed

preparation

1. Brown turkey meat in wok w. olive oil
2. Add carrots, zuchini & kidney beans & a 1/3 cup of water…cook for 12-15 minutes on medium heat
3. Add vegetable soup and seasonings…cook on low to medium for additional 12-15 minutes

serving size

4 servings

Cranberry Bean Soup

One of my Grandma Cheyne’s delicious soup recipes.  It seems no matter how hard I try to make my soup like hers…it just doesn’t turn out the same.  (It must be that special Grandma touch that gives it that added taste….or is she keeping a special ingredient a secret…..LOL, we’ll never know!)

ingredients 

1 pound of dry cranberry beans
1 onion chopped
1 or 2 cloves of garlic (can substitute with a teaspoon of garlic powder)
3 tablespoons of oleo or butter
1 box of pastina or square noodle flakes (optional)

preparation

1. Soak the beans overnight in water (or cook the beans on low heat for 2-3 hours till tender if not soaking)
2. Put all ingredients together with 12 cups of water
3. Cook on low to medium heat for 3-4 hours
4. A half hour before the soup is done cooking — you can add pastina or square noodle flakes to the soup if desired.

serving size

1 batch

Egg Bake

Bob Evan’s would have been proud of this breakfast treat.  Another recipe from Tina’s kitchen that has become a favorite when family stays at the Macioce Bed & Breakfast.

ingredients 

1 lb Bob Evan’s sausage (or substitute with cubed ham)
8 eggs
10 slices of bread, cut into cubes
3 cups of milk
2 cups of cheddar cheese
2 tablespoons butter or margarine melted
2 tablespoons flour
1 teaspoon salt

preparation

1. If using sausage, prepare & drain
2. Whisk eggs and add in sausage or ham
3. Add in remaining ingredients
4. Spoon into greased 13×9 pan and cover
5. Refrigerate 8 hours to overnight
6. Cook at 350 degrees for 60-70 minutes

serving size

1 batch

Broccoli Salad

The ‘original’ broccoli salad, as prepared by Tina.

ingredients 

2 heads of broccoli, rough chop
1/2 cup of bacon (best to cook on a cookie sheet in oven @ 350 degrees to make crisp & flat)
1/2 bag of grated cheddar cheese
1/4 cup of red onion
1 cup of mayonaise
1/2 cup of sugar
2 tablespoons vinegar

preparation

1. Cook bacon & mix all ingredients together in large bowl.

serving size

1 batch