Yummy Stuffed Shells with Cheese & Spinach

I’ve got a new recipe for you all to try! It’s simply delicious. It’s posted here and also under the recipes tab. Enjoy!!

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INGREDIENTS

  • 18 jumbo pasta shells (about 6 ounces)
  • 1 1/2 teaspoons  olive oil
  • 1/4 medium onion, finely chopped
  • 4 ounces  fresh chorizo, crumbled
  • 1 15 ounce can crushed tomatoes
  • 3/4 teaspoon  sugar
  • 1/4 teaspoon  salt plus additional for seasoning
  • 1/4 teaspoon  freshly ground black pepper plus additional for seasoning
  • Olive oil cooking spray
  • 2 cups baby spinach, finely chopped
  • 1cup low-fat ricotta or cottage cheese
  • 1/2 cup shredded part-skim mozzarella
  • egg white, lightly beaten
  • *optional* 1 teaspoon balsamic vinegar
 

DIRECTIONS

  1. Cook shells according to package directions; rinse under cold water, drain and pat dry.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain all but 1 1/2 teaspoons drippings and return pan to stove. Add tomatoes and sugar and season with salt and pepper to taste; simmer until sauce is slightly thickened, about 10 minutes. Set aside. **Note, you can also add a little balsamic vinegar if you’d like! It gives the sauce a little extra somethin-somethin.
  3. Preheat the oven to 375 degrees and coat a 9-by-9-inch baking dish with cooking spray.
  4. Combine spinach, cheeses, egg white and 1/4 teaspoon each salt and pepper in a large bowl.
  5. Spoon half the tomato sauce into prepared dish. Stuff each shell with 1 heaping tablespoon filling and arrange stuffed shells in baking dish. Spoon remaining sauce over shells and cover with aluminum foil.
  6. Bake until pasta is cooked through and sauce begins to bubble, about 30 minutes.
  7. Let rest 5 to 10 minutes before serving.

Spaghetti Squash “Pasta” Recipe Added to the Dinner Page!

Time to share another awesome recipe! I tried this one last night and loved it. It was delicious and super healthy. It’s a spaghetti squash pasta with shrimp (original recipe uses chicken instead), sun-dried tomatoes, broccoli, and peas. The great thing about this dish is that you can season it and add any vegetables you want to it to make it taste just how you like! :) Check it out below or visit my Recipes – Dinner Options page!

 
Author: Tasty Kitchen – Original Recipe Post can be found here: http://tastykitchen.com/recipes/special-dietary-needs/spaghetti-squash-with-grilled-chicken-and-sun-dried-tomatoes/
 
Prep time: 1 hour          Cook time: 15 mins           Total time: 1 hour 15 mins
 
INGREDIENTS
  • 1 whole Spaghetti Squash
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 cloves Garlic, Minced
  • 1 cup Chicken Broth, Divided Use
  • ⅓ cups Sun-dried Tomatoes, Chopped
  • 2 cups Broccoli Florets
  • 1 cup Frozen Peas
  • 2 whole Chicken Breasts, Grilled And Sliced
  • ¼ cups Grated Parmesan Cheese
  • 1 pinch Salt/pepper To Taste
INSTRUCTIONS
1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
3. Place squash halves cut side down on a baking sheet: bake for 45 minutes.
4. When the squash has about 15 minutes left in the oven, start to prepare the rest of the dish (steps 5-8) so that your squash “noodles” are still hot when you serve them.
5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
7. Add peas, grilled chicken (I used shrimp instead), and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
9. Remove squash from oven after 45 minutes is up. Let squash cool.
10. Using a fork, scrape the inside of the squash with the tines to remove strands.
9. Serve on top of the squash strands with fresh shaved parmesan cheese and enjoy! :)
 
 
 

2 New Recipes!

I can’t believe I haven’t shared my italian style stuffed chicken breasts and homemade marinara recipes on here yet! I made this dish last weekend and was instantly reminded of why it is my all time favorite go-to dish. So delicious and easy to make. Check out the first two recipes on my Recipes Page to see a list of ingredients and instructions.

The homemade marinara sauce is actually super easy to make so PLEASE try it – you won’t regret it, I promise! Enjoy! :)

Miss Riley Mae <3

My apologies for being MIA for the last couple weeks. I’ve been wrapping up the end of my senior year in college and it’s been a little crazy! I officially finished my last college project on Tuesday and it’s been a wonderful two days of watching Netflix and relaxing since then. Well…relaxing besides this new little cutie that I adopted last Thursday. I present to you my new sweet (but sassy) puppy friend, miss Riley Mae.

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I know. She’s probably the cutest thing you’ve ever seen. At least that’s how I feel about her. Riley was at the mall a couple weeks ago with an organization called Second Chance, a pet adoption organization that uses what they call foster homes for cats and dogs until they find their “forever home”. Second Chance was at the mall with a bunch of dogs and cats and, after months of looking online for a puppy to adopt or rescue, I saw little miss Riley. She was the only pup of the bunch and was only 8 weeks old when I met her. Three hours later I found myself rolling around on the floor with her and rubbing her belly, only to be told that she had to leave to go back to her foster home. Something drew me to her immediately, so I filled out the adoption paperwork. Two weeks later, I picked her up from her adorable foster mommy’s home and she’s been with me since! :) I quickly realized that having a puppy is a LOT like having a little toddler but I couldn’t be happier with her. I’m interested to see how she interacts with my pup that lives back home with my parents, Mr. Nugget.

Besides introducing Riley into my life, everything else is on the verge of change as well. Graduation is this weekend and I move across the country to Denver in less than three months to start my big girl job. AH! It’s hard to believe that it’s been four years already, but I’m just as excited to see what the future holds as I am scared of leaving all that I know behind. More on that when I’ve had a chance to wrap my head around it :)

In other news, I’ve posted a new stuffed chicken recipe on my recipe page – basil pesto & mozzarella stuffed chicken. It was delicious!

New! Recipes Page – https://avoirlapecheblog.wordpress.com/recipes/

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My Instagram account makes me look like a total foodie (which I will totally admit to) and I often get comments from people who want the recipes that I use, so I made a “Recipes” page for Avoir la pêche! Just made my first post earlier today – a few recipes for delicious parmesan crusted chicken and parmesan garlic orzo, which paired wonderfully together when I made dinner the other night.

For some reason, my current blog theme isn’t showing my Pages tab, so you’ll have to go to https://avoirlapecheblog.wordpress.com/recipes/ to access the recipes for now. Hopefully I’ll have time to fix that soon. Enjoy!