Stuffed Shells with Spinach and Cheese

Ingredients:

25 Jumbo Pasta Shells (partially boiled in salted water)

4-6 cups Marinara Sauce

1/2 cup Parmasean Cheese

15 ounce Ricotta Cheese

3/4 cup Mozzerella Cheese

1 bag Beasley Farm spinach (or package of frozen chopped spinach)

3 egg yokes

2 tbsp freshly chopped parsley

2 tbsp freshly chopped oregano

2 tbsp freshly chopped basil

salt and pepper to taste

Method:

Mixture fills 25 shells

In a mixing bowl mix together all ingredients except shells and maraink sauce, reserving 1/2 mozzerella for later use. 

Partially cook Pasta Shells in salted water, drain and place on paper towels or towels to dry, being careful to keep them separate so they don’t stick together.

In 10” x 14” baking dish, spoon a layer of marinara sauce on bottom.

Once dry and cool, fill shells with 1.5 tbsp cheese mixture and nestle onto the marinara sauce. 

Cover shells with remaining sauce. Sprinkle remaining mozzerella on top. Bake at 350 about 1/3 way down in oven, for 25-30 minutes until cheese is melted and casserole is bubbly.

Serve with greens, salad, cucumbers, garlic bread if desired. 

Options: be creative with the stuffing, remembering that you may put anything in the stuffing, including broccoli, bacon, left over vegetables from the last few nights’ dinners.

CRUSTLESS SPINACH TOMATO QUICHE

Ingredients:

1/2 cup asiago cheese, freshly shredded

1/2 cup mild cheddar cheese, freshly shredded

1 cup fresh spinach leaves, chopped

scant 1/4 cup of red onion, sliced thin

2 plum tomatoes, sliced thin

1 cup evaporated milk

4 large eggs

1/4 teaspoon salt

pinch cayenne

basil

Directions:

Preheat the oven to 350 degrees. Lightly grease a quiche dish or pie plate. 

Spread the asiago cheese and then the cheddar cheese on the bottom of the pie plate or quiche pan. 

Layer red onion, spinach and tomato slices over the shredded cheese. 

Sprinkle basil over the tomatoes. 

Beat the eggs, milk, salt, and cayenne pepper. Pour this egg mixture in the pie plate or quiche pan. Bake for 35-40 minutes.

8 slices; serves 4-6

(apologies: I cannot recall where we found this recipe, but it sure is yummy!)

Swiss Chard Side Dish by Emily

Emily created the most yummy and nutritious Swiss Chard recipe! The recipe is perfect for spinach as well.


Because it is on her website, I'll give you a sneak peek of the finished product, but please visit her place to obtain the wonderful step-by-step photos and directions for creating this fantastic addition to any meal!


Emily claims this is equally as good with Spinach! YUMMMMMM...

Emily's Swiss Chard Recipe

Courtesy of Family Kitchen

Healthy Mac and Cheese with Sneaky Greens
For a video tutorial of Tastebudding founder, Jonathon Yeatman, preparing Mac ‘N Greens on live T.V., CLICK HERE.

With cold weather on the way, 

1 pkg. egg noodles
3 c. fresh spinach, diced
2 T. butter
2 T. flour
1 1/2 c. chicken broth (vegetable broth is a good substitute if you want to make this vegetarian)
1 c. cheddar cheese
1 c. asiago cheese (or another sharp cheese of your choice)
1/2 c. diced ham
1 c. green peas, frozen

Bring a large pot of water to a boil. Add noodles and cook according to package directions.

While noodles are cooking, melt butter in a large skillet, over medium-high heat. Stir flour into melted butter then slowly add the broth and whisk until flour & butter are completely dissolved. Cook just until mixture starts to boil. Remove from heat and stir in remaining ingredients.

Three to four minutes before the noodles are finished, add the peas to the pot of water. One minute before noodles are finished, add spinach and diced ham to the pot of water. Drain noodles, peas, & spinach, then transfer to a large serving bowl. Pour cheese mixture atop and stir. Serve immediately. Enjoy!

You can find this recipe and many other kid-friendly meals featured on Tastebudding, a website dedicated to providing  simple, whole food recipes to nutrition-minded parents.  

Avocado and Tomato Sandwich

Vegetable sandwiches are delicious and a nice way of enjoying a few of our daily servings in a lunch time meal.

This sandwich features sliced tomatoes, whole leaf spinach, and avocado spread.

(Check side column for Guacamole and Kale Chips recipes)

Cool and nutritiously loaded with antioxidants, vitamins, amino acids and minerals, this combination also provides essential fatty acids. 

Eat Hearty!