Sunday, October 31, 2010

Stuffed Shells

from Real Simple

20 jumbo pasta shells
1 24 oz jar marinara sauce
1 small container ricotta cheese
2 cups chopped baby spinach
broccoli floretts chopped and steamed
asparagus chopped and steamed (you can add any veggies to this!)
1/2 cup grated Parmesan
1 cup grated mozzarella (4 oz)
I have made these with the above ingredients so they are vegetarian, but they are also good if you add browned ground turkey or beef.

1. Heat oven to 400 degrees. Cook pasta according to package directions. Drain and run under cold water until cool.
2. Spread marinara in the bottom of a baking dish.
3. In a bowl combine cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and veggies. Mix together, spoon into shells and sprinkle top of shells with mozzarella.
4. Bake about 10-12 minutes until shells are heated through. Increase heat to broil, broil shells until cheese begins to brown, 2-5 minutes.

Autumn Vegetable Soup

from Simply in Season


1/2 cup onion chopped
2 cloves minced garlic
1/2 cup each of kale, carrots, red and green pepper (chopped)
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
2 cups vegetable broth
1 cup tomato juice
1/2 cup corn
3/4 cup cooked beans (any kind)
2 teaspoons orzo pasta
2 teaspoons dried instant barley (I'm using regular barley, cooking it, then adding it)
1 1/2 teaspoons red cooking wine (optional)
1/2 cup chopped tomatoes
1 Tablespoon fresh parsley chopped

1. In soup pot saute onion in 1 TBSP olive oil over medium heat until soft. Add garlic and saute 1 minute.
2. Add kale, carrots, and pepper with the salt, basil, oregano and pepper and saute a little, turning down heat to low and cover. let cook for 5 minutes stirring occasionally.
3. Add liquid, beans, corn, barley, pasta and wine, bring to a gentle boil, simmer about 15 minutes.
4. Add tomatoes and parsley, simmer about 5 more minutes.

Mustard-Crusted Salmon

from Jenn's recipe blog


1 1/4 pounds fish, salmon fillet, center cut, cut into 4 pieces
1/4 teaspoon salt
pepper, black ground, to taste
1/4 cup(s) sour cream, reduced-fat
2 tablespoon mustard, stone-ground
2 teaspoon lemon juice


Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.
Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.
Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 290
Total Fat: 18 g
Saturated Fat: 4 g
Cholesterol: 89 mg
Sodium: 389 mg
Total Carbohydrate: 2 g
Dietary Fiber: 0 g
Protein: 29 g

From: Jillian Michaels

Crock Pot Bean and Vegetable Burritos


2 tablespoons chili powder
2 teaspoons oregano
1-1/2 teaspoons cumin
1 large sweet or regular potato, peeled and diced
1 can black beans or pinto beans, rinsed and drained
4 cloves garlic, minced
1 medium onion, halved and thinly sliced
1 green pepper, chopped
1 cup frozen corn, thawed and drained
3 tablespoons lime juice
1 tablespoon cilantro
3/4 cup shredded cheese, your choice
Flour tortillas

1. Combine chili powder, oregano, and cumin in a small bowl. Set aside.
2. Layer potato, beans, half of chili powder mix, garlic, onion, green pepper, remaining half of chili powder mix, and corn in crockpot.
3. Cover and cook on LOW for 5 hours, or until potato is tender.
4. Stir in lime juice and cilantro.
5. Preheat oven to 350 degrees F.
6. Spoon a little cheese into the center of each tortilla. Top with 1 cup of filling from crockpot. Fold all 4 sides to enclose filling. Place burritos seam side down on baking sheet. Cover with foil and bake 20-30 minutes. Serve topped with sour cream.

Broccoli with Carmelized Onions & Pine Nuts

from Jenn's recipe blog


3 tablespoon nuts, pine nuts, or chopped slivered almonds
2 teaspoon oil, olive, extra virgin
1 cup(s) onion(s), chopped
1/4 teaspoon salt
4 cup(s) broccoli florets
2 teaspoon vinegar, balsamic
freshly ground pepper, to taste


1. Toast pine nuts (or almonds) in a medium, dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
2. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally and adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
3. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar, and pepper; toss to coat. Serve immediately.

from Jillian Michaels (serves 4)

Go Go Mango Chicken

from Jenn Gunther's recipe blog

2 skinless, boneless chicken breasts
1 (12 oz) jar Pineapple salsa (our favorite Trader Joe's salsa!)
1 1/2 c frozen Mango Chunks or frozen Tropical Fruit Trio

1. Preheat over to 350 degrees

2. Place chicken breasts in a baking dish, cover with salsa, and top with mango chunks (don't bother thawing). Lightly drape with aluminum foil.

3. Bake for 30-40 minutes or until chicken is done and juices run clear when cut. Be careful not to overcook.

Serves 2.

Super easy & flavorful!

--Cooking with All Things Trader Joe's Cookbook, page 87

Homemade Cornbread

from Aunt Beth


¾ cup corn meal

1 cup flour

½ cup sugar

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons baking powder

1 cup sour cream

½ cup milk

1 beaten egg

2 Tablespoons melted butter or margarine


1. Mix all ingredients together.

2. Pour into a GREASED pan—square glass or metal.

3. Bake at 425 for 20 minutes

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