stuffed shells

this got created b/c i didn't buy a couple things i needed for my usual stuffed shells recipe and didn't realize it till i was in the middle of making it. it turned out REALLY well though, so here you go! :)

1 lb. ground beef, browned and drained of grease (i actually boil it, it gets the grease out better)
16 oz. tub cottage cheese
1 package frozen chopped spinach, thawed and drained (squeeze out excess water)
1 packet ranch dip/dressing mix
1 egg white
1 1/2 c shredded mozzarella, divided
2 cloves garlic, finely minced
1 can cream of mushroom soup
20 jumbo pasta shells, cooked and drained

spread mushroom soup in the bottom of a 9x13 inch baking dish. in a bowl, combine meat, cottage cheese, spinach, ranch, egg white, 1/2 c mozzarella, and garlic. spoon into cooked pasta shells, and arrange shells in baking dish. top shells w/ remaining mozzarella and cover w/ foil. bake at 400 for 30-40 minutes. serves 5.

* this can easily be made vegetarian by omitting the ground beef
* shredded chicken, ground turkey, sausage, or whatever other meat you have on hand works well too

cherry cobbler

, v4 c pitted cherries
1/2 c white sugar
1 teaspoon lemon juice
2 c slow-cooking oats
1/2 c brown sugar
1/4 c flour
1/4 teaspoon salt
1/2 c butter

combine cherries, sugar, and lemon juice and spread in 9x13 inch baking dish. in a separate bowl, combine oats, brown sugar, flour, and salt. sprinkle over cherries. dot w/ butter and bake at 350 for 45 minutes. serves 12.

pot roast

here's my super yummy, fool proof pot roast recipe that you can enjoy any day of the week - no matter how busy your day might be!

3 lb. beef roast
2 envelopes onion soup mix
2-3 lbs. of your favorite veggies, fresh or frozen, cut into chunks (we like carrots and broccoli)
1 lb. russet potatoes, peeled and cut into chunks
6 c water
4 beef bouillon cubes

place veggies and potatoes in bottom of crock pot. place raw roast on top. pour water over all, then add bouillon cubes. sprinkle w/ soup mix. cook on high 4-6 hours. roast will fall apart when done.

* tip: use a crock pot liner for easy, no mess clean up!

variation: pour 2 family sized cans of cream of mushroom soup over the meat and veggies, as well as 1 soup can full of water. season to taste.

*for freezer: freeze AFTER cooking. this will keep well in the freezer for a while, so if you make a large roast, divide it into meal-sized portions and place in freezer bags.

fried pork chops

thanks to kayla for this recipe!

3-4 thick cut pork chops
1 cup half and half or buttermilk or whole milk
1 egg
1/4 cup thai peanut sauce
1 cup flour
1 tablespoon salt
1 tablespoon sugar
1/2 tablespoon paprika
1/2 tablespoon pepper
1/2 tablespoon dill
1 clove garlic, finely minced

put a frying pan on the stove with about an inch of oil (i use canola), and turn the stove to high to heat oil. while heating, mix egg, peanut sauce, and milk in a bowl. in separater bowl, combine flour, salt, sugar, paprika, pepper, dill, and garlic. pat pork chops dry, then dredge in flour mixture. dunk them in egg mixture, then dredge in flour mixture again (you can repeat this as many times as you want, but the flour should always be the first coating; the more you repeat it, the thicker the breading). when the oil is nice and hot, put breaded pork chops in, and turn heat to medium. cook about 5-7 minutes per side, or till golden brown and pork is cooked through. let stand about 5 minutes before serving.

artichoke heart and walnut pasta

thanks to julie for this recipe!

6 tablespoons olive oil

1 tablespoon black olive paste (tampanade)

2 tablespoons lemon juice

2 6oz. jars marinated artichoke hearts, drained and diced

4 oz. shelled walnuts, crushed/diced (I smash them in a ziploc bag)

1 lb. linguine

fresh parmesan cheese to taste

cook the pasta. while it's cooking combine the rest of the ingredients in a large bowl. when the pasta is done toss it in the bowl with the rest of the ingredients, and either serve it hot (my favorite) or cool it in the fridge and serve as a cold dish. grate fresh parmesan on each individual plate before serving.

mediterranean quinoa salad

thanks to julie for this recipe!

4 cups vegetable broth

1 1/2 cups uncooked quinoa (i prefer red quinoa)

1/4 cup apple cider vinegar

2 cloves minced garlic

juice from 1 lemon

3 tablespoons olive oil

1/2 cup kalamata olives, sliced

1 red onion, diced

1 cup cherry tomatoes, sliced in half

1 cup marinated artichoke hearts, drained and diced

1/2 cup crumbled feta cheese

in a medium saucepan, cook the quinoa in the vegetable broth until tender, about 15 minutes. let cool. in a small bowl, whisk together olive oil, lemon juice, vinegar, and garlic. toss quinoa w/ remaining ingredients (except feta). drizzle w/ olive oil mixture and sprinkle w/ feta.