I finally started to feel better yesterday so I made stuffed shells. I stuffed 28 shells with this recipe. 14 of which I cooked for last night's dinner and 14 that are frozen for another time. I tell you that so you can adapt it according to the size of your family. You may need to use all 28 shells and also the whole jar of sauce. Eric's mom came for a visit after Trey was born and made a similiar recipe but froze several meals worth. I was inspired and grateful.
3 links Italian sausage
28 jumbo shells
2 TB pesto
24 oz. cottage cheese
2 oz shredded parmesan cheese
1 jar of fav spaghetti sauce or about 3-4 cups of homemade sauce
1 cup mozzarella sauce
Brown the sausage while you cook the noodles. Pour half of your jar of spaghetti sauce on the bottom of your casserole pan and place the noodles on top of the sauce. Mix the cottage cheese, pesto, parmesan cheese, and Italian sausage. Put the mixture in a ziploc and snip the corner. Gently squeeze a bit of the mixture into each shell. Top each shell with mozzarella cheese. Bake at 350 for approximately 25 minutes. Yum.
What were the older two eating? No, I didn't make them homemade pizza, or french bread pizza, or tortilla pizza. They got frozen pizza. I did cook the frozen pizza for them if you were wondering. Some day, and I hope soon, they will like pasta. They just don't know what they are missing.
Friday, February 26, 2010
Hamburger Soup
Okay I made the other soup before I got sick. No it didn't make me sick. My boys passed along their yuckiness and so I made this soup which make me think of home. Too bad my mom wasn't here to make it for me. Serves 6.
1 lb ground beef
2 cups carrots chopped
1 cup celery chopped
1/4 cup onion
1 cup potatoes
1 can Italian style diced tomatoes
2-3 or more cups spicy V8 juice
1/2 cup rice
Salt and pepper to taste
Brown hamburger and onions. I also add a little garlic powder. Add meat to a large pot with 2 quarts of water. Add everything else except the rice. Add the V8 until the soup looks mostly red...meaning who wants a watery soup. Let cook for 20 minutes. Add the rice and cook an additional 10 min or until rice is soft. This soup will need the salt and pepper. If you do not have Italian style tomatoes just add basil, Italian seasoning, and oregano. Always have more V8 on hand. When I reheat this soup for myself the next day for lunch, I first pour in some V8 and then add the soup.
1 lb ground beef
2 cups carrots chopped
1 cup celery chopped
1/4 cup onion
1 cup potatoes
1 can Italian style diced tomatoes
2-3 or more cups spicy V8 juice
1/2 cup rice
Salt and pepper to taste
Brown hamburger and onions. I also add a little garlic powder. Add meat to a large pot with 2 quarts of water. Add everything else except the rice. Add the V8 until the soup looks mostly red...meaning who wants a watery soup. Let cook for 20 minutes. Add the rice and cook an additional 10 min or until rice is soft. This soup will need the salt and pepper. If you do not have Italian style tomatoes just add basil, Italian seasoning, and oregano. Always have more V8 on hand. When I reheat this soup for myself the next day for lunch, I first pour in some V8 and then add the soup.
Chicken Enchilada Soup
You can be sick or not sick and soup tastes good. Eric likes this one as a side to fajitas or tacos, but didn't have time for that. I made the soup, and some guacomole, and stopped at the "to go" door at chilis, grabbed the chips and salsa, and headed home. (this serves 4 or 3 if you keep having another bowl like I did)
2TB butter
1/2 cup onion, chopped
1/2 cup red pepper chopped
1 can (4oz) chopped green chilies
1 tsp chili powder
1/2 tsp ground cumin
1 can cream of chicken soup
2 cups of chicken broth
2 cup chicken cooked and shredded
6 corn tortillas cut into pieces
1 cup sour cream
1 cup Monterey Jack cheese, shredded
Melt butter in saucepan and cook onion and bell pepper until soft. Add the chilies, chili powder, and cumin. Add the chicken soup & broth, and whisk until smooth. Over medium low heat stir in chicken, tortillas, sour cream, & cheese until cheese is melted and soup reaches serving temperature.
2TB butter
1/2 cup onion, chopped
1/2 cup red pepper chopped
1 can (4oz) chopped green chilies
1 tsp chili powder
1/2 tsp ground cumin
1 can cream of chicken soup
2 cups of chicken broth
2 cup chicken cooked and shredded
6 corn tortillas cut into pieces
1 cup sour cream
1 cup Monterey Jack cheese, shredded
Melt butter in saucepan and cook onion and bell pepper until soft. Add the chilies, chili powder, and cumin. Add the chicken soup & broth, and whisk until smooth. Over medium low heat stir in chicken, tortillas, sour cream, & cheese until cheese is melted and soup reaches serving temperature.
Friday, February 19, 2010
Creamy Tomato Sauce
1TB olive oil
1 tsp basil
dash of red chili pepper
1/4 cup onion minced
1 clove garlic cushed
dash of salt
2 cans of tomato sauce
3-5 oz parmesan/romano cheese blend
1 cup heavy cream
Pasta for 4-6 servings. We served it with tricolor noodles & also tried it over 3 cheese tortillini.
In olive oil, saute basil & chili pepper, onion, garlic, and salt until onion is tender. Add tomato sauce and let simmer for about 20 minutes. Add cheese. After it is melted stir in the cream and serve over pasta of choice.
I know it is not even complicated. However, this is the closest we have come to making the creamy tomato sauce at Carrabbas which was delicious over their mezzaluna pasta and their seafood stuffed manicotti. Try it and let me know what you think.
Adapted from worldwide ward cookbook. (We didn't like the Gouda cheese flavor originally called for)
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