Spinach & Artichoke Stuffed Shells

When we were in our first days of being home with our newborn son, we had some amazing friends stop by with a prepared meal of Stuffed Shells for us to eat (aside: that friend was Lindsay of Hoosier Baker; she knows her way around a kitchen, yum).  It was so delicious and a deviation from the typical lasagnas and casseroles (although ANYTHING is appreciated when you just have a baby), that I wanted to make this dish for some other friends of ours who just had a baby.  I looked at a number of recipes before coming up with my own version below.  This meal is great served with some Italian Parmesan Cheese Bread (like my Crusty Cheese Bread, but use Mozzarella for this meal) and/or a fresh mixed green salad with oil and vinegar. 

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  • Ingredients:
  • • 1 tsp. Dried Oregano 
    • 1 tsp. Dried Parsley (or 1 Tbsp. Chopped Fresh)
  • 1 (28-ounce) Can Crushed Tomatoes (Organic)
  • 1 (10-ounce) Can Tomato Sauce (No-Salt, Organic)
  • 1/2 Cup Shredded Mozzarella Cheese, Divided in two
  • 1 Cup Crumbled  Feta Cheese (reduced-fat), Divided in two
  • 1/2 Cup Ricotta Cheese (reduced, or non-fat)
  • 1/2 Cup Shredded Parmesan or Romano (or blend)
  • 1 Egg (or substitute)
  • 1/2 tsp. Black Pepper
  • 1 (14-ounce) Can Artichoke Hearts, Chopped
  • 1 (12-16 ounce) Package Frozen Chopped Spinach (thawed, drained, and squeezed dry)
  • 2 Garlic Cloves, Minced
  • 35-40 Cooked Jumbo Pasta Shells (12 ounce package)
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  • Directions:

  1.  Preheat oven to 375°.

  2.  Cook Pasta Shells according to package directions. 
  

  3.  Combine oregano, parsley, tomatoes, and tomato sauce in a medium saucepan. Cook over medium heat; 10-13 minutes, or until slightly thickened, stirring occasionally.  Remove from heat; set aside.
  4.  Combine 1/4 Cup Mozzarella, 1/2 Cup Feta, and the next 7 ingredients (all minus pasta shells) in a medium bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 9"x13" baking dish coated with cooking spray.
  5. Spoon tomato mixture over shells. Sprinkle with remaining 1/4 Cup Mozzarella and 1/2 Cup Feta cheese.
  6.  Bake at 375° for 25 minutes or until cheese is melted and dish is heated through. 
  
  
  Enjoy!
  
  
  

  

  
  

Greek Pasta Salad

I'm always looking for healthy and yummy recipes that are good for work/school week lunches.  It's an added bonus if these meals don't have to be heated, since I have limited portable glassware and heating meals in plastics is a no-no.  So, this recipe fits the bill--heart-healthy Mediterranean foods (olive oil, vinegar, feta, peppers, olives)--and it requires no re-heating.  Plus, we have a fall BBQ at a friend's house this weekend and this will make a nice side dish for the burgers.  Thus, eat this salad as a side dish or as a meal!

Ingredients:
1 Box Whole-Wheat Penne Pasta (or Fusilli, or Falafel, or whatever your heart desires)

1 Red Bell Pepper, Diced

1 Green Bell Pepper, Diced

2 Cans Sliced Olives

1 Can or Jar Artichokes

1/2 Cup Crumbled Reduced-Fat Feta Cheese
1/4 Cup Olive Oil
3-4 Tbsp Balsamic Vinegar (or Red Wine Vinegar)
1 Tbsp. Lemon Juice
2 Cloves Garlic, Chopped (or 2 tsp. Minced Garlic)
1 tsp. Sea Salt
1 tsp. Pepper

Directions:
1.  Cook pasta according to package directions.  Rinse with water and drain.
2.  Combine the diced peppers, olives, artichokes, feta, and pasta in a bowl.
3.  Whisk together the olive oil, vinegar, lemon juice, garlic, sea salt & pepper. Pour over pasta/veggie mixture.   Stir well or lightly toss to coat.  Serve immediately or chilled.

Enjoy!

Healthy Veggie Pizza

Who doesn't love Pizza?  This heart-healthy pizza recipe allows us to indulge in pizza without the artery-clogging saturated fats in regular pizza.  And it's also loaded with a ton of veggies for a great way to pack vitamins and nutrients in a tasty way.

Ingredients (5 servings):
1 Refrigerated Pizza crust (whole-wheat preferred)
1 8 oz. can Tomato sauce (no sodium)
1 Tomato, diced
2 tsp. Basil
2 tsp. Oregano
2 tsp. Garlic Powder
2 Tbsp. Olive Oil
8 oz sliced mushrooms (2 small cans or fresh)
1 Green bell pepper, diced
1 can Artichoke hearts, drained (could use fresh/frozen)
8 oz. sliced Black mushrooms (2 small cans)
1 3/4 cups Mozzarella cheese (I use fat-free-2% also ok for better melting and flavor, but I would use less to limit calories and saturated fat)
1 3/4 cups Cheddar cheese (same comment as Mozzarella)
3/4 cup Feta Cheese (I use reduced fat)
Parmesan Cheese, optional (sprinkle on top)

Directions:
1. Preheat Oven to 400 degrees F.
2. Place/unroll pizza crust onto greased baking sheet.  Bake for 5 minutes.

3. Spread tomato sauce on warmed, slightly-cooked pizza crust.
4. Combine diced tomato, basil, oregano, garlic powder, and olive oil in a small bowl.  Spread this mixture on top of pizza.
4. Evenly spread the veggies--artichoke, mushrooms, olives, and green pepper--on top of pizza.
5. Sprinkle Mozzarella, Cheddar, and Feta cheese on top of the pizza.  Optional: sprinkle Parmesan on top.
6. Place pizza in oven and bake for additional 6-9 minutes, or until edge of pizza are slightly browned.

Serve Immediately and Enjoy!!