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!
  
  
  

  

  
  

Healthy Tomato Pasta Sauce

I'll admit it, I usually just buy pre-made pasta sauce.  However, I wanted to try to make my own, to make it healthier with a variety of organic veggies and reduced sodium (store-bought always have so much sodium).  I adapted a recipe from Jamie Oliver below.  This recipe makes quite a bit of sauce (13-14 cups worth), so have some freezer bags on hand to freeze some (or store in the refrigerator if eating within the month).  This sauce makes for a quick and easy (and healthy) meal topped over whole-wheat pasta with fresh Parmesan cheese on top.  Or, you can use this sauce as a pizza sauce or as a base for Lasagna, Chicken Cacciatore, soup, or a number of other meals.  Feel free to change up the recipe a bit, by adding in some fresh mushrooms, zucchini, or whatever else you think sounds good!  Hope you like it!

Ingredients:

1 Tbsp. Olive Oil

2 Celery Stalks, Chopped

2 Red Bell Peppers, Chopped
2 Carrots, Grated
3 Tbsp. Minced Onion
3 Tbsp. Minced Garlic
1 Small Butternut Squash, peeled, seeds scooped, and grated or cubed
2 - 28 oz Cans Plum Tomatoes (or use 1 1/2 lbs Fresh Tomatoes + 1 Cup Water)
2 Cups Water
1/4 Cup Dry Red Wine
2 Tbsp. Dried Oregano (or 1/4 Cup Fresh)

2 Tbsp. Dried Basil (or 1/4 Cup Fresh)

Sea Salt
Black Pepper

Directions:
1.  In large stockpot, heat olive oil over medium-high heat.  Stir in celery, red pepper, and carrots.  Add onion and garlic and heat for 15 minutes, stirring occasionally.
2.  Add butternut squash to pan.  Stir in tomatoes, water, and wine.  Bring to a boil.

3.  Reduce heat to low and stir in the oregano and basil. Simmer for 40-45 minutes.
4.  Cool then use immersion blender (or regular blender, working in batches) to blend the sauce until smooth.
5.  Season to taste with sea salt and pepper.



Enjoy over whole-wheat pasta for a healthy meal!

Heart-Healthy Lasagna

Mmm, lasagna.  My recipe doesn't alter the classic recipe too much, but adds the healthy kick by subbing turkey in ground beef, using whole-wheat pasta, and low/no-fat cheeses.  It's also better to make your own pasta sauce than to buy storemade (less sodium and other preservatives).  

This is a great meal to make on a Sunday night (ahem, that's what I did) and store for weekly lunches!

Ingredients:
1 lb Ground Turkey Breast
1/4 Cup Minced Onion
2 Cloves Garlic, Crushed (or use 2 tsp. Minced)
1 Can (14 oz) Diced Tomatoes
1 Can (6 oz) Tomato Paste
1 Can (14 oz) Tomato Sauce
2 tsp. Dried Basil
1 tsp. Garlic Powder
2 tsp. Dried Oregano
1 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
4 tsp. Dried Parsley
12 oz Whole-Wheat Lasagna Noodles
15 oz. Ricotta Cheese
1 Egg
2 Cups Mozzarella Cheese
1/2 Cup Parmesan Cheese

Directions:
1.  Preheat oven to 350 degrees F.
2.  In large skillet, brown turkey meat and minced onion over medium-high heat.  Reduce heat to low, stir in garlic, tomatoes, tomato paste, and tomato sauce.  Add all of basil, oregano, sea salt, and black pepper and 2 tsp. of dried parsley.  Stir to combine and let flavors cook on low, stirring occasionally.
3.  In large stockpot, bring water to boil and cook lasagna noodles to package directions.
4.  Meanwhile, in a small mixing bowl, combine ricotta cheese, egg, and remaining 2 tsp. parsley.
5.  In 9x13 glass baking dish (spray with cooking  spray), first spread 1/3 of the meat mixture on the bottom.  Lay noodles over the top of the meat mixture, overlapping slightly (about 1/3 of the noodles).  Spread half of the ricotta mixture on top of the noodles.  Sprinkle with 1/2 cup mozzarella cheese.  Next, again spread 1/3 of the meat mixture over the cheese layer.  Sprinkle with half (1/4 cup) of the Parmesan cheese.  Repeat layers, next come the noodles, second half of the ricotta, mozzarella, meat and Parmesan.  Then, a final layer of noodles and top with the remaining 1 cup Mozzarella cheese.
6.  Cover with aluminum foil and bake for 20-25 minutes.  Remove foil and bake for another 20-25 minutes,

Enjoy!

For freezing:  You can freeze this meal easily also.  One way (how I did it, to save space) s to cool the lasagna in the glass dish, then cut in half.  Put each half into plastic wrap, wrapping tightly.  Then wrap in aluminum foil.  Be sure to date and label it.  You can freeze this for up to 3 months.  To reheat, defrost in refrigerator during the day.  Then, put half the dish into a baking dish and bake at 325 F for about 30 minutes, or until hot.
The second way to freeze the meal is to bake it in a disposable aluminum pan and freeze it directly in that dish (after it has cooked, cooled, and you've wrapped it).  Defrost and reheat the same way as the first method.

Mexi-Turkey Chili

I like to make chili a few times in the fall and winter, and have a few variations I like to do.  This one is one of our favorite versions--I use healthier ground turkey instead of beef and add in some Mexi-flavors with the black beans and corn.  It's filling and delicious and even better, it can be a great weekday meal.  You can brown the turkey the night before, then put everything in the crock pot/slow cooker before you leave the next AM and it'll be ready for you by evening!


Ingredients:

1 Tbsp. Olive Oil (or use cooking spray)

1 Pound Lean Ground Turkey

1/4 Cup minced Onion (or use regular onion)

1 (10.75 ounce) Can Low-Sodium Tomato Soup

1 (14.5 ounce) Can No-Sodium Diced Tomatoes

1 (15 ounce) Can Tomato Sauce

1 (15 ounce) Can filled with water

2 (15 ounce) Cans kidney beans, drained (I used one light kidney and one dark kidney can)

1 (15 ounce) Can Black Beans, drained

12 oz Frozen Yellow Corn (I have substituted with white corn before)

2 1/2 Tbsp. Chili Powder

1 tsp. Red Pepper Flakes

1 Tbsp. Garlic Powder

1 Tbsp. Ground Cumin

3 tsp. Ground Black Pepper

 

Directions:

1. Heat the oil (or cooking spray) in a skillet over medium-high heat. Place turkey and minced onion in the skillet; cook until evenly brown; drain.

2. Coat the inside of a slow cooker/crock pot with cooking spray, and combine the turkey with all of the other ingredients (tomato soup, diced tomatoes, tomato sauce,  water kidney beans, black beans, and corn).  Season with chili powder, red pepper flakes, garlic powder, cumin, and black pepper.  Stir well to mix.

3. Cover, and cook 8 hours on Low or 4 hours on High.

4. Serve hot with cheddar cheese or jack-cheddar and crackers or tortilla chips.

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.

To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.

Nutritional Info Per Serving:

Approx 8 servings; 280 calories per serving; 8.7 g of fat (1.9 g sat fat); 42 mg cholesterol; 680 mg sodium; 32.9 g total carbs; 21.1 g protein;

21% Vit A; 43% Vit C; 9% Calcium; 43% Iron; 48% Niacin; 20% Vit B6; 24% Magnesium; 54% Folate