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Recipe of the Week – Dinner and Dessert!

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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


  • 1 box (12 oz) jumbo pasta shells
  •  2 tsp olive oil
  •  1⁄2 bunch broccoli, coarsley chopped (2 1⁄2 cups)
  •  1 cup shredded carrots
  •  1 small onion, chopped (about 1/2 cup)
  •  1 clove garlic, minced
  •  1 box (10 oz) frozen leaf spinach, thawed and coarsely cut
  •  1 cup ricotta
  •  2 Tbsp grated Parmesan
  • salt and pepper to taste
  •  1 1⁄2 cups pasta sauce (more if you like a lot of sauce)
  •  1⁄2 cup shredded  mozzarella

1.Pre-heat oven to 400ºF. Cook pasta in large pot of boiling water according to package directions, drain, and cool.

2. Meanwhile, heat oil in large skillet over medium-high heat. Sauté broccoli, carrots, onions and garlic for about 6 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. Stir in Ricotta cheese, Parmesan cheese, salt and pepper. Spread pasta sauce on bottom of 13 x 9-in. baking dish.

4. Spoon 1 tablespoon of  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…

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!

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