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This is a recipe that I have made before but it had been a while. I think I saw it in a Woman’s Day Magazine last summer. This is a great recipe to help you eat your veggies!
Veggie Stuffed Shells
INGREDIENTS
* 1 box (12 oz) jumbo pasta shells
* 2 tsp olive oil
* 1⁄2 bunch broccoli (7 oz), chopped (2 1⁄2 cups)
* 1 cup shredded carrots (4 oz)
* 1 small onion (4 oz), chopped
* 1 clove garlic, minced
* 1 box (10 oz) frozen leaf spinach, thawed and coarsely cut
* 1⁄4 cup chopped fresh basil
* 1 cup lowfat small-curd cottage cheese (2%) or part-skim ricotta ( I prefer ricotta)
* 2 Tbsp grated Parmesan
* 1⁄4 tsp each salt and pepper
* 1 1⁄2 cups marinara sauce
* 1⁄2 cup shredded part-skim mozzarella
Instructions
Heat oven to 400ºF. Cook pasta in large pot of salted boiling water,
drain and cool on baking sheet as box directs.
2. Meanwhile, heat oil in large skillet over medium-high heat. Sauté
broccoli, carrots, onions and garlic 3 minutes or until just tender.
Add spinach and 1⁄2 cup water; cover and cook 2 minutes or until
vegetables are tender.
3. Remove cover; cook until liquid is mostly evaporated. from heat;
stir in basil, cottage cheese, Parmesan, salt and pepper. Spread
marinara sauce on bottom of 13 x 9-in. baking dish.
4. Spoon 1 rounded Tbsp filling into each shell; arrange in baking
dish. Sprinkle with mozzarella, cover tightly with foil, and bake 35
minutes until hot and bubbly.
And now for dessert….this is a quick version of Girl Scout Thin Mints. I found this recipe here but it is from this blog.
Homemade Thin Mints
1 pkg. Baker’s Semi-Sweet Chocolate ( I used 3 handfuls of chocolate chips)
1/4 tsp peppermint extract (A little goes a looooong way)
1 sleeve Ritz crackers
Melt the chocolate in a double boiler or in the microwave (I just did it in a pot). Stir in the peppermint extract. Dip in the crackers and coat on both sides. Place on a cookie sheet covered with waxed paper and place in the fridge to set the chocolate.
This was an awesome recipe because we can’t buy Girl Scout cookies here!
