Cheesy Stuffed Shells

1 container (16oz) Low-Fat cottage cheese
1 package (10oz) frozen chopped spinach, thawed and well-drained
1 cup shredded Mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
20 jumbo pasta shells, cooked and drained
1 jar (26oz) spaghetti sauce
1 large tomato, chopped

1. Preheat oven to 400.
2. Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended.
3. Combine spaghetti sauce and chopped tomatoes.
4. Spoon half of the sauce into a 9x13-pan. 
5. Spoon 1 heaping Tablespoon of the cheese mixture evenly into the pasta shells.
6. Place shells, filled sides up, in baking dish.
7. Spoon remaining sauce over the shells. 
8. Cover with tin foil.
9. Bake 25 minutes or until heated through.
10. Uncover; top with remaining cheese.
11. Bake, uncovered 2-5 minutes or until cheese is melted.

Chard Tacos

I recieved chard in my bag of vegetables from my CSA this week.  I found this recipe and it was delicious.  I will definitely be making it again.  It's so easy, and as you can see from the directions you can play around with it and make it your own.  It's not important to use exact amounts. 

1-1/2 teaspoons olive oil
1/2 large onion diced or sliced (however you prefer)
1 or 2 cloves garlic, minced (you can put more if you want a stronger garlic flavor)
1/2 cup chicken broth (or veggie broth if you are vegetarian)
1 bunch swiss chard, tough stems removed leaves cut crosswise into 1-1/2inch slices
corn tortillas (I prefer white corn tortillas)
cheese, salsa, ranch (whatever taco toppings you like)

1. Heat the oil in a skillet over medium heat.  Stir in the onion and cook until the onion is soft and golden brown (6-10 minutes depending on the size of your onion pieces).
2. Add the garlic, chard and broth.  Cover and reduce heat to low.  Simmer until chard is almost tender, about 5 minutes.
3. Remove lid and increase heat to medium.  Stir until the liquid evaporates, about another 5 minutes.
4. Warm the tortillas in another skillet until they are warm.  I like the small tortillas.  Fill with chard and taco toppings.

Breadmaker Bran Bread

This is our family's favorite bread from a breadmaker. It makes a 2 pound loaf.

1-1/2 cups water (about 80 degrees)
3 tablespoons honey
2 tablespoons butter
1-1/4 cups bran flakes cereal
3-3/4 cups bread flour
2 tablespoons dry milk
1-1/2 teaspoons salt
2-1/4 teaspoons active dry yeast

Add ingredients in order listed (or according to breadmaker instructions) and cook according to breadmaker instructions.

Egg Puffs

I told Finlay to look through a cookbook and choose something for dinner. This is what he wanted and the boys loved it.

cooking spray
2 large eggs
4 large egg whites
1/2 cup butternut squash puree
2 tablespoons shredded cheese
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 400. Spray four custard cups with cooking spray and set on baking sheet. In a large bowl, whisk the eggs, egg whites, butternut squash, cheese, flour, baking powder, and salt until combined. Pour the mixture into the custard cups. Bake until the tops are puffed up and the eggs are not longer runny in the center when pierced with the tip of a knife (13-15 minutes).

Chicken Saute with Mushrooms and Peppers

Here is a delicious low fat, low calorie, low sodium meal that my family loves.

1 package (16oz) whole wheat spaghetti, uncooked
1 tablespoon olive oil
6 small boneless skinless chicken breast halves cut into strips
2 cloves garlic, minced
1/4 teaspoon black pepper
1 pound mushrooms, sliced
2 medium green peppers, diced
1 jar (26oz) marinara sauce
grated Parmesan cheese, optional

1. Cook pasta as directed on package.


2. Meanwhile heat oil in large skillet on medium heat. Add chicken, garlic and black pepper. Cook 5 minutes, stirring occasionally.


3. Add mushrooms and green peppers; stir. Cook 5 minutes or until chicken is cooked through and peppers are crisp-tender.


4. Stir in the marinara sauce. Simmer 5 minutes, stirring occasionally.


5. Drain pasta. Place pasta in serving bowl. Add half of the chicken mixture, toss lightly. Top with remaining chicken. Sprinkle with cheese.

Spaghetti Squash

My boys always beg me for this meal. It is a great replacement for regular noodles. It tastes great and it is great for your body. 1 medium sized spaghetti squash (about 2 lbs) 1 jar spaghetti sauce (whatever kind you like the best)

1. Preheat oven to 375.


2. Rinse the squash and dry it. Pierce it all over with a fork.


3. Put squash on a baking sheet(or just put in oven) and cook in oven for 1 hour.


4. Let it sit and cool for 15 minutes.


5. Cut the squash in half lengthwise. Scoop out the seeds and goopy parts.


6. Use a fork to separate the squash into spaghetti strands.


7. Serve with your favorite sauce on top.

Homemade Granola

This granola (found in the Nelson cookbook) is great plain as a snack. It is also perfect to mix in some plain yogurt with fresh fruit for a healthy lunch. My boys even like to eat it with milk for breakfast. If you are into food storage, its made out of mostly items found in people's food storage.

3/4 cup brown sugar
1/3 cup apple juice
1/2 cup dry milk
1/3 cup honey
5 cups oats
2 tablespoons cinnamon (put less if you don't want an overwhelming cinnamon taste)
1/2 teaspoon salt
1/2 cup dry fruit (our favorite is craisins)

Heat oven to 375. In small saucepan, bring brown sugar, apple juice, dry milk and honey to a boil. In large bowl, mix oats, cinnamon, salt and dry fruit. Top with wet mixture and mix thoroughly. Spread on cookie sheet and bake 20-30 minutes stirring every 10 minutes. Cool and store in airtight container.

Pumpkin Trifle

We made this for Thanksgiving dessert.

1 package (14.5-oz) gingerbread cake mix and ingredients to make cake (we like the whole wheat mixes)
4 cups cold fat-free milk
2 packages (3.4-oz each) instant butterscotch pudding mix
1 can (15-oz) pumpkin
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 container frozen reduced-fat whipped topping, thawed

Directions:

1. Make the gingerbread cake according to directions on package.
2. After the gingerbread is cooked. Let it cool completely. When it is cool, crumble the cake. Save 1/4 cup of crumbs for garnish.
3. Whisk milk and pudding mixes for 2 minutes. Let stand an additional 2 minutes. Stir in pumpkin and spices until well blended.
4. In a trifle bowl layer a fourth of the cake crumbs, half the pumpkin mixture, a fourth of the crumbs and half of the whipped cream. Repeat layers. Garnish the top with reserved crumbs.
5. Can be served immediately or refrigerated. We let it sit overnight.

Fajita Enchiladas

Can't decide whether to make fajitas or enchiladas? Make them both! This is a flavor and nutrient packed dinner that tastes sooooooooooo good. Emerson and Finlay even loved it. You can alter the recipe however you like. I just looked in my fridge and tried to use all the fresh produce that needed to be eaten. The measurements are just approximations. Have fun and use whatever amounts you like.

2-3 boneless skinless chicken breasts
1 red pepper
1 yellow pepper
1 cup fat-free sour cream
2-3 cups cheddar cheese
6 whole-wheat flour tortillas
1 can green chili enchilada sauce
2 tablespoons taco seasoning
1/4 medium onion
1-2 cloves garlic
1/2 cup fat-free Italian dressing
Light Ranch dressing (optional)

1. Boil the chicken until done (approximately 30 minutes). Shred or cube the chicken.
2. Cut the peppers in half (save half the red pepper and half the yellow pepper for later). Cut half of each pepper into bite-size pieces.
3. Mix the chicken, pepper pieces, sour cream, 1 cup cheese, and 1 Tablespoon taco seasoning in a mixing bowl.
4. Pour enchilada sauce into small bowl. Dip each tortilla in the sauce and then fill with chicken mixture.
5. Place enchilada in 8x8 baking dish. When all six enchiladas are in the dish pour remaining enchilada sauce over the top. Sprinkle with 1 cup cheddar cheese. Sprinkle the cheese with 1 Tablespoon taco seasoning.
6. Bake for 30 minutes at 350.
7. While enchiladas are cooking, slice the remaining pepper halves into thin strips. Dice the onion and garlic cloves. Put into a bowl and pour the Italian dressing over the top. Let the veggies sit in the dressing for about 20 minutes.
8. About 5-10 minutes before the enchiladas are done baking saute the pepper/onion mixture. Cook until the onions are translucent.
9. Serve each enchilada with the fajita mixture on top. It is also yummy with a little Light Ranch dressing drizzled over the top.

Carrot Raisin Pecan Bread

2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cups finely grated carrots
1/2 cup chopped pecans
3/4 cup raisins

1. Preheat oven to 350.
2. Beat eggs, sugar and oil.
3. Add flour, baking soda, cinnamon and nutmeg. Beat well.
4. Add carrots, pecans, and raisins and mix.
5. Grease a 9x5-inch loaf pan, and pour in batter.
6. Bake one hour.

Healthy Meatball Soup

This meal is a pleaser for the whole family. Our little boys love to eat this.

5 ounces whole-wheat pasta (any shape you like)
1 Tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 (28-oz) can diced peeled tomatoes, with their juice
1/4 cup shredded carrot
2 cups chicken broth (preferably the reduced-fat, low-sodium kind)
3 slices whole-wheat bread, cubed
1 large egg, lightly beaten
1/4 cup sweet potatoe puree
1/4 cup skim milk
2 Tablespoons grated Parmesan
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 pound lean ground turkey

1. Cook the pasta according to directions until al dente. Drain and set aside.
2. Coat a large pot with cooking spray and heat on medium-high heat. When the pot is hot, add the oil, onion and garlic. Cook, stirring often, until the onion is softened but not browned (about 3-4 minutes).
3. Add the tomatoes with their juices to the pot. Next add the broth and reduce heat to low. Simmer covered for 10-15 minutes.
4. Meanwhile, put the bread in a large bowl. Add the egg, sweet potato puree, milk, Parmesan, pepper and paprika, and let soak until the bread is very soft. Stir to break up the bread, add the turkey. Mix until smooth. Form into mini-meatballs (1/2-inch in diameter).
5. Add meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the middle (12-15 minutes). Stir in the pasta. Serve with extra Parmesan sprinkled on top.

Applesauce Muffins

Here is a yummy treat (or breakfast) that is also good for you. Emerson and Finlay love these. Ricky and I enjoy them too.


Topping:
2/3 cup old-fashioned oats
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
2 Tablespoons butter, melted

Batter:
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup skim milk
1/2 cup carrot puree
1/2 cup firmly packed brown sugar
1/4 cup vegetable oil
1 large egg

1. Preheat ove to 400. Coat a 12-cup muffin tin with cooking spray.
2. Make the topping: Stir together the oats, sugar, cinnamon, and butter.
3. Make the batter: Combine the flour, oats, baking powder, baking soda, and cinnamon in a bowl. In a second bowl, mix the applesauce with the milk, carrot puree, sugar, oil and egg with a wooden spoon. Add the flour mixture slowly, stirring just until moistened. Do not overmix -- the batter should be lumpy.
4. Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and toothpick inserted into the center of the muffins comes out clean. Bake 18-20 minutes.