Tuna!

How many ways can you make stuffed shells??

I'm on version three now, and while this is probably my least favorite, it's still a decent meal. Perfect for Fridays during Lent or another night when you want a meatless meal. The sauce is quite thin, which I didn't care for, but the actual shell itself is pretty good. Next time I make these I need to adjust the sauce to make it thicker! I did freeze half of these and they did very well. I'm starting to love these cook once, eat twice meals!!



Tuna Filled Shells
Source: Allrecipes
Serves 6 (2 shells each)

INGREDIENTS

12 Jumbo Pasta Shells
5 teaspoons all-purpose flour
2 cups 2% milk
1 teaspoon dill weed
1/2 teaspoon salt
1 celery rib, diced
1 small onion, diced
1 tablespoon canola oil
2 slices white bread, crumbled (I used 1/4 c bread crumbs)
1 (12 ounce) can light water-packed tuna, drained and flaked
1/2 cup reduced-fat ranch salad dressing
1/2 cup shredded part-skim mozzarella cheese

DIRECTIONS

-Cook shells as directed on the box.
-Preheat oven to 350 degrees
-Meanwhile, combine the flour, milk, dill and salt until smooth.
-Boil flour mixture and stir constantly for 2 minutes or until thickened.
-Pour 1-1/4 cups of sauce into a 2 quart baking dish and set aside.
-Sautee celery and onion in a skillet until tender.
-Add bread, tuna, salad dressing and cheese. Mix well.
-Fill cooked shells with tuna mixture and place open side up in a baking dish.
-Drizzle remaining sauce on top.
-Cover and bake until bubbly, approx. 25-30 minutes.

NUTRITION INFO

Calories 299.7
Total Fat 10.5 g
Cholesterol 31.2 mg
Sodium 529.6 mg
Potassium 333.2 mg
Total Carbohydrate 27.9 g
Fiber 1.5 g
Protein 22.8 g

Clone of a Cinnabon

I needed another use for my stand mixer besides dog treats and the typical meatloaf and potatoes. I came across a recommendation for this recipe and needless to say we were not disappointed! I've made these twice now, and where it says butter, you really do need to use butter. I ran out the second time I made these and they weren't nearly as good. They're a far cry from a healthy breakfast, but a delicious treat every once and awhile!

These have been adapted to not use a bread machine. Please click on the link below for the version using a bread machine. Also, I have frozen these individually and when ready, thawed them in the fridge and baked them the next morning. They are delicious, but not quite as good as fresh ones! I typically will make the dough on a Saturday afternoon, refrigerate the individual rolls and bake on Sunday morning.



Clone of a Cinnabon
Source: Allrecipes
12 Servings

INGREDIENTS
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS
-Dissolve yeast in warm milk, let sit for 10 minutes.
-Slowly add in eggs, margarine, salt, and sugar. Mix well.
-Add the flour, 1 cup at a time, and when the dough gets to be somewhat thick, switch to the dough hook to finish mixing and kneading.
-Let dough knead for approximately 5 minutes or until a firm ball is formed.
-Remove bowl and cover; let dough rise in a warm area for approximately 1 hour.
-After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
-In a small bowl, combine brown sugar and cinnamon.
-Roll dough into a 16x21 inch rectangle.
-Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.
-Roll up dough and cut into 12 rolls.
-Place rolls in a lightly greased 9x13 inch baking pan. (At this point you may refrigerate.)
-Cover and let rise until nearly doubled, about 30 minutes. If rolls have been refrigerated, this may take longer.
-Meanwhile, preheat oven to 400 degrees F (200 degrees C).
-Bake rolls in preheated oven until golden brown, about 15 minutes.
-While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.
-Spread frosting on warm rolls before serving.

NUTRITION INFO

Calories 499.6
Total Fat 15.6 g
Cholesterol 25.1 mg
Sodium 362.7 mg
Potassium 218.7 mg
Total Carbohydrate 81.5 g
Fiber 2.2 g
Protein 9.5 g

Stuff 'em, Take II

Who ever knew the jumbo pasta shells could be so versatile? I came across this recipe in someone's blog and knew it was going to be a good change from the typical pasta with sauce. I was a little skeptical, but these were really, really good. Definitely one to make again. I baked half and froze half, following the directions in the first stuffed shells post.

Creamy Stuffed Shells
Source: Melissa's Magic in the Kitchen
Serves 6 (2 shells each)

INGREDIENTS

12 Jumbo Pasta Shells
1/2 lb 93% lean ground beef
1/2 lb Jimmy Dean Reduced Fat sausage roll
4 oz cream cheese (I used FF)
6 oz sour cream (I used FF)
1/2 c shredded part skim mozzarella cheese (plus 1/4 c for topping)
1 clove garlic, minced
1 tsp oregano
1 tsp thyme
1 tsp red pepper flakes
Salt and pepper to taste

DIRECTIONS

-Cook shells as directed on the box.
-Preheat oven to 400 degrees
-Meanwhile, brown hamburger and sausage, add spices to taste.
-Drain meat well.
-Add cream cheese, sour cream and mozzarella cheese.
-Mix well.
-Fill cooked shells with mixture and place open side up in a baking dish.
-Sprinkle remaining mozzarella on top.
-Bake until cheese is melted, approx. 15 minutes.

NUTRITION INFO

Calories 318.8
Total Fat 13.6 g
Cholesterol 61.8 mg
Sodium 493 mg
Potassium 103.8 mg
Total Carbohydrate 22 g
Fiber 1 g
Protein 26.7 g

An encounter with yeast

Yeast is a scary animal. Most people hate dealing with it. For some reason, I don't mind it... yes, I'm weird like that. There is nothing more exciting to me than to see the dough rise and know I at least did something right. Hey, it may not taste the greatest, but at least I got my dough to rise!

Yet again I was on the cooking board (surprise, surprise!) and Amber posted this recipe. I figured it would be the perfect side to any dinner, I need to give it a shot! I had to do the kneading by hand... but it worked. The directions below are for a mixer, but everywhere it says mix with a mixer it's easily done by hand. Who couldn't use a good arm workout??!

I also shaped the rolls and froze half of them before allowing them to rise. Thaw the dough in the fridge and let rise as noted below if you're taking them from the freezer.

Yummmmmmmm...

A couple hints on getting dough to rise:
-I've found it rises best in the oven. Heat the oven to 150 or 200 degrees, then turn it off. Put the covered bowl in the oven and let rise.
-If it's dry in your house, simmer some water on the stove (don't bring to a boil) and pour into a cake pan. Put the pan under the bowl in the oven and let the dough rise.

Enjoy :)



Dinner Rolls
Amber's Delectable Delights
Yield 16 rolls

INGREDIENTS

1/2 cup water
1/2 cup warm milk
1 egg (I used Egg Beaters)
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened (for topping rolls)

DIRECTIONS
- Place water and milk in microwave safe bowl and microwave for 1 minute or until liquids reach (110 degrees F/45 degrees C).
-Pour liquids into mixer bowl; add sugar and stir to dissolve.
-Add yeast and let set for 10-20 minutes to proof (the mixture will be foamy).
- Attach the bowl to the mixer and mix on low speed adding the salt, 1/3 cup butter and egg.
-Once well mixed add in the flour 1/4 cup at a time.
-Remove the paddle attachment and attach the dough hook.
-With the mixer; knead the dough for 5-10 minutes or until smooth and elastic.
- Remove the dough from the bowl and shape into desired shape.
-Cover with a clean towel and let rise in a warm place for an hour.
-Gently brush the tops of the rolls with half of the remaining softened butter.
- Preheat oven to 400 degrees F (200 degrees C) and bake the rolls for 10-15 minutes or until golden brown.
-Upon removing the rolls from the oven brush them with remaining softened butter.

NUTRITION INFO
(based on modifications)

Calories 172.6
Total Fat 7.2 g
Cholesterol 18.4 mg
Sodium 157.4 mg
Potassium 60.6 mg
Total Carbohydrate 22.8 g
Fiber .8 g
Protein 3.9 g

Pasghetti!

Ahhh, spaghetti and meatballs. I had never made homemade sauce before, but we LOVED this sauce. It is a staple now. Both the sauce and the meatballs freeze very well, which is a definite plus! I freeze the meatballs individually then package them up, and for the sauce it's frozen in quart size bags, which are perfect for a quick 2 person meal.



Traditional Italian Sauce
Source: Unknown
8 (1/2 cup) Servings

INGREDIENTS

1 TBS EVOO
1/2 Cup Finely Chopped Onions
4 Cloves Garlic, Minced
1/4 cup red wine
2 Cans Diced or Crushed Tomatoes (14oz each)
1 Can Tomato Paste (6 oz)
2 cups chicken or beef broth
1 cup water (omit for thicker sauce)
1/2 tsp red pepper flakes
1 tsp dried Oregano
2 TBS Chopped Fresh Basil
3 TBS Chopped Fresh Parsley
Salt & Pepper
2-4 Tbs butter

DIRECTIONS
-Heat the EVOO in a large saucepan.
-Cook the onions until soft.
-Add the garlic, and cook until it is fragrant.
-Add the wine and cook until it has almost evaporated.
-Stir in the tomatoes, tomato paste, broth, water, and seasonings.
-Bring to a light boil.
-Reduce heat and let simmer for 15 minutes.
-At end of cooking, add butter 1 Tbs at a time to round out the flavors and cut the acidity, tasting as you go.

NUTRITION INFO

Calories 106.4
Total Fat 4.8 g
Cholesterol 3.1 mg
Sodium 1067.2 mg
Potassium 248.7 mg
Total Carbohydrate 13.7 g
Fiber 2.5 g
Protein 1.9 g

Meatballs
Courtesy of MrsWindyCity, the Nest
32 Meatballs, 4 per serving

INGREDIENTS

-1/4 cup bread crumbs
-1/3 cup milk
-1 tbsp olive oil
-1/2 onion, finely diced
-2 Tbsp flat leaf parsley chopped
-1 clove garlic, crushed or minced
-1 lb. ground beef (I use 93% lean ground beef)
-1 egg (I use egg beaters)
-1 tsp salt
-ground pepper
-1/2 tsp. dried basil
-1/4 cup parmesan cheese


DIRECTIONS
-Preheat oven to 400*
-Heat olive oil in a skillet over medium-low heat. Add onions, a pinch of salt, and cook about 2-3 minutes before adding parsley and garlic. Cook 1-2 minutes more and set aside to cool.
-Meanwhile, combine breadcrumbs and milk in large bowl and let sit for 10 minutes.
-After 10 minutes, add the onion mixture, beef, egg, parmesan, salt, basil and pepper to the bread crumb bowl.
-Mix well, but not for too long or you will toughen the meatballs.
-Form into 1-1.5" balls and place in a pan coated with cooking spray.
-Bake in oven for about 15 minutes or until done.
-Add cooked meatballs to pasta sauce and simmer a little, while pasta is cooking.

NUTRITION INFO
(based on modifications)

Calories 242.2
Total Fat 19.7 g
Cholesterol 48.6 mg
Sodium 323.8 mg
Potassium 200.6 mg
Total Carbohydrate 4.0 g
Fiber .3 g
Protein 11.8 g

Pizza Pizza!

Who doesn't love a good pizza? I found this recipe on Cooking Light and was a little skeptical at first, especially since I couldn't remember ever having something that wasn't a "traditional" pizza. This is now one of our favorites... it's easy to make, pretty healthy, and best of all... absolutely delicious! This recipe makes 1-16" pizza or we have divided it into 3 mini-pizzas and frozen one. It freezes well!



Garlic Chicken Pizza
www.cookinglight.com
8 servings

INGREDIENTS

2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
4 garlic cloves, minced
1 (16-ounce) Italian cheese-flavored pizza crust (such as Boboli)
1 1/2 cups shredded cooked chicken breast (about 8 ounces)
1 cup chopped plum tomato
1 cup chopped mushrooms (I only used 1/2 cup, my husband doesn't care for them)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) crumbled feta cheese
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
1/4 cup chopped green onions (I omitted)

DIRECTIONS

-Preheat oven to 400°.
-Combine first 3 ingredients, stirring well with a whisk.
-Place crust on a baking sheet; brush vinegar mixture over crust.
-Top with chicken, tomato, and mushrooms; sprinkle with cheeses and green onions.

Bake at 400° for 15 minutes or until cheeses melt.


NUTRITION INFO
(based on modifications; does not include crust)

Calories 89.2
Total Fat 3.6 g
Cholesterol 27.6 mg
Sodium 219.9 mg
Total Carbohydrate 2.4 g
Fiber .3g
Protein 11g

The best Pork Chops

This came from one of my favorite recipe sites, www.sparkrecipes.com, run by sparkpeople.com. It has a ton of healthy meals submitted by users and the staff. We love these pork chops, mainly because they're fast and healthy... and spicy! This was served with some rice on the side.



Baked Pork Chops
www.sparkrecipes.com
6 servings

INGREDIENTS
6 lean center-cut pork chops, 1/2" thick
1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt

DIRECTIONS
1. Trim all fat from chops.
2. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once.
3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt.
4. Spray a 9xl3-inch baking pan with nonstick spray coating.
5. Remove chops from milk mixture. Coat all sides evenly with crumb mixture.
6. Place chops in pan and bake in 375º F oven for 20 minutes. Turn chops and bake 15 minutes longer or until no pink remains.

NUTRITION INFO(per 4-ounce serving)
Calories: 195.1
Fat: 7.3 g
Carbohydrates: 7.3 g
Protein: 23.6 g