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Sausage-Stuffed Shells. This was a new recipe we tried tonight! YUMMY!
Taken from: www.eatbetteramerica.com/healthified/sausage-stuffed-shel...
"24 jumbo pasta shells (from 12-oz box)
1 lb lean Italian turkey sausage, casings removed
1 container (15 oz) light ricotta cheese
2 cups shredded reduced-fat Italian cheese blend (8 oz)
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1/2 teaspoon dried basil leaves
3/4 cup finely shredded carrots (1 medium)
1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
2 In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
3 In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
4 Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
5 Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
Nutritional Information
2 shells: Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 40mg; Sodium 720mg; Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 7g); Protein 19g % Daily Value Vitamin A 70%; Vitamin C 4%; Calcium 25%; Iron 15% Exchanges 2 Starch, 1/2 Vegetable, 1 1/2 Lean Meat, 0 Medium-Fat Meat, 1/2 Fat Carbohydrate Choices 2 "
These were good! We'll be having them again :)
My Diablo Stuffed Bacon Cheese Burger. A half pound burger patty filled with Bacon, three pepper Colby Jack Cheese, sliced jalapenos and Habernero sauce. Served with french fries
Dec. 28, 2022: This morning's walk at Pepper Tree Playfield included a check on the stuffed animals I've seen in the park since early December. They are still there, including these two found resting on a park bench after last night's rain. 354/365
I visited the Parrot Coffee Market on Ditmars Boulevard yesterday. I can never leave that place emptyhanded. I bought a few thing including these jalapeño stuffed olives. The jalapeños have hardly any heat, though. Still, they're tasty.
Parrot Coffee Market
31-12 Ditmars Boulevard
Astoria, NY
Cuddly toys in the caves beneath the Salutation Inn in Nottingham, England. Seen during a 'ghost walk' tour.
Some stuff on the street. Left at Brixton Academy.
Check here for close up pic of piece - www.flickr.com/photos/id-iom/3327332179/
Baked sweet rice cakes, stuffed with Tofutti cream cheese, agave nectar, and pecans! Mmm melty goodness.
Portobello stuffed with shrimps and couscous. Used as image for my dinner suggestion at www.menu-tip.nl/?date=2010-04-05
After indulging on some Crown Royal. The music sounds even more melodious(spl). Finding old scores and sheet music stored away, I began from the very beginning and slowly working up to the more dynamic and difficult pieces.
I miss the Symphony and the unison in which all parts of the group play in concert in accordance to how the music was written. One eye on the music and one eye on the conductor who sets the mood of the orchestra as one.
Thanks for viewing.
I Dream Of Jeannie set. They had a few singles, Alice from Brady Bunch was a memorable one. I passed on them and now regret not picking it up. They weren’t even on shelves when I went to Target yesterday.
Barley-Stuffed Squash
(recipe inspired by quinoa-stuffed squash)
Ingredients:
2 golden nugget squashes
2 vegetarian sausages (we used Italian)
1/2 cup frozen peas
1/2 cup carrots, finely chopped
1/2 cup yellow onion, finely chopped
2 garlic cloves, minced
2 green onions, chopped
1 teaspoon dried parsley
1/8 teaspoon dried thyme
2 cups cooked barley
1/2 cup + 2 tablespoons pepper jack cheese, shredded
Cut the top third off each squash. Remove seeds and discard. Reserve tops. (Here's a trick my mom taught me, if the squashes don't want to stand nicely you can cut a little flat spot on the bottom. Yay mom!) Arrange squashes, cut sides down, in a glass 9"x9" baking dish. Fill each dish with 1-inch of water and microwave on high for 15 minutes. Remove dish and cool. (Note: These instructions were from the original recipe and I found the squash didn't get cooked enough. I think in the future I would do this step in the oven at 350°F for at least 20 minutes and try to get them mostly cooked before stuffing them.)
Preheat oven to 350°F.
Oil and heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage. (Because we were using vegetarian sausage, which doesn't have that crumbly pork sausage texture, I chopped up our sausages in a small food processor.) Sauté until browned (about 5 minutes), stirring frequently. Remove sausage and re-oil pan. Add carrots, onion, garlic, and peas and sauté for 2 minutes. Stir in 1/2 cup of water and bring to a boil. Cover and reduce heat to medium. Cook until carrots are tender (about 6 minutes).
Add sausage and barley back into the pan along with herbs. Toss in 1/2 cup of cheese and stir until incorporated. Stuff each squash with the barley mixture and top each squash with 1 tablespoon of cheese.
Arrange the stuffed squash in the same glass 9"x9" baking dish and place tops in the dish. Bake for 20 minutes or until thoroughly heated. Remove from oven and sprinkle with green onions.
On the stovetop, browned some spicy turkey sausage, then added onion, garlic, celery, then mushrooms and grated zucchini. Added breadcrumbs, basil, parsley, S&P, Pecorino Romano, and a little more olive oil. Stuffed into raw peppers, topped with more Pecorino. Baked in a pan with a little bit of water on the bottom. While peppers cooked (and a dish of fennel roasted), peeled, chopped and cooked tomatoes with basil stems and garlic, finished sauce with butter and even more cheese.
Woah, delicious! How have I never had a stuffed pepper before?