Sunday
Stuffed shells
Ingredients:
1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a
boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl, mix eggs, ricotta, half the
mozzarella, half the Parmesan, parsley, salt and pepper until well combined.
Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
4. In a medium bowl, stir together pasta sauce,
mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
5. Bake in preheated oven 45 to 60 minutes, until
edges are bubbly and shells are slightly set.
Spinach
Monday
Walking Tacos
Ingredients
2 Tablespoons extra virgin olive oil
1 medium
onion, chopped
6-8 little
sweet peppers or 1 green and 1 red bell pepper, chopped
4 cloves
fresh garlic, minced
1 lb lean
ground beef
Pinch of
kosher salt and black pepper
2 cans diced
tomatoes
1 Cup Herdez
Salsa or your favorite salsa
1 small can
tomato paste
1 Cup warm
water
3 cans of
beans, drained (I used black, pinto and red kidney)
1 can black
olives sliced
2 Tablespoons
chili powder
1 Tablespoon
ground cumin
1 Tablespoon
hot sauce, Tabasco
1 Tablespoon
fresh lime juice
Pinch of
Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley
(to taste)
1/2 Cup fresh
chopped cilantro
Bags of
Fritos
Shredded
cheddar cheese
Sour cream
Jalapenos, or
green onions
1. Heat oil
in a large dutch oven over medium heat. Saute onion and peppers for 5 minutes
or until softened. Add garlic and cook for 1 minute. Add ground beef, salt and
pepper. Cook until browned. Drain if needed. I usually don’t need to for the
lean beef. Pour in tomatoes, salsa, tomato paste then stir to combine. Add 1
Cup warm water to thin out slightly then add in beans, olives, chili powder,
cumin, hot sauce, lime juice, salt, pepper and garlic salt. I start with just a
pinch of salt then keep tasting until it’s to my liking. Add chopped cilantro
and reduce heat to low to simmer until ready to serve.
2. Open bags
of fritos. Spoon in chili, cheese, sour cream and jalapenos. Stick a fork in it
and eat!!
Tuesday
Thai curry and egg fried rice
Wednesday
Baked chicken
Tomato rice
Green beans
Thursday
Fish
Mashed potatoes
Broccoli
Friday
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