Ricotta Stuffed Jumbo Pasta Shells

Posted in Family Night, MEALS by Katherine

Basic meal but always a favourite! I bought 4 individual serving glassware and made individual servings because our household has many dinner times during sports seasons!

Cook the 1 box of Jumbo Pasta Shells according to instructions -let cool

In a mixing bowl combine

1 (32oz) container of ricotta cheese
2 beaten eggs
1 cup of shredded mozzarella
1/2 cup of grated parmesan

Stuff Pasta with mixture

Pour Favourite pasta sauce over shells sprinkle mozzarella over shells

Cook in preheated 350 degree oven for 40 minutes

so easy, success!

8May2014

Chef Salad with Chicken and Feta

Posted in MEALS, Salads, Uncategorized by Katherine

Officially Gluten Free

This Delicious Chef Salad is made with Chicken, Bacon and Feta Cheese. It’s topped with Carrots, Cucumber, Tomatoes and a Hard Boiled Egg and is served with a side of Balsamic Dressing.

Ingredients

1/2 of a Head Lettuce (I used Romaine)

2 Chicken Breasts

1/2 of a Cucumber

1/4 Cup Feta Cheese

2-4 Hard Boiled Eggs

6-8 Strips of Bacon

1 Tomato

1 Carrot

Directions

1. Cook the chicken and bacon and hard boil a few eggs.

2. Wash and chop, then plate your lettuce. Then slice up and pile the rest of the ingredients on top.

3. Serve with a side of balsamic dressing.

Note: Soaking your eggs in ice cold water for a few minutes, immediately after cooking will make them easier to peel.

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6May2014

Eggcellent Sandwich

Posted in MEALS, Soup and Sandwiches by Katherine

Basic but still one of my favourite sandwiches for lunch!

4 Hard boiled eggs chopped up
1/4 cup of miracle whip
1 tsp of ground mustard
salt and pepper to taste

to add more zip dice up a pickle and add to egg salad

1May2014

Pizza Casserole

Posted in Family Night, MEALS by Katherine

Ingredients
1 bag of egg noodles
1 jar of tomato sauce
3 cups Mozzarella cheese, shredded
1 1/2 pounds ground beef
1 package of pepperoni

Instructions
1.Brown the meat and drain the grease.
2.Boil Noodles until soft. Drain the water.
3.Preheat oven to 350 degrees
4.In a 9×13 casserole dish, first, spread a thin layer of tomato sauce on the bottom.
5.Second layer half of the noodles over the sauce. Then half of the meat and the rest of the noodles.
6.Next layer half of the cheese, the remaining meat, the rest of the sauce, and then the remaing cheese.
7.Last top with pepperoni
8.Cover with foil and bake for 30 minutes. After 30 minutes remove foil and bake for another 15 minutes.
9.Take it out of oven and let if sit for 10 to 15 minutes.

Success, always pleased when the whole family enjoys the same meal!!!!

26Apr2014

Healthy Caramel Apple Smoothie

Posted in Drinks and Smoothies, MIXOLOGY by Katherine

1 Large/ 2 Medium apples, cored, chopped and frozen
3/4 C- 1 C Almond milk
1 Tbsp Raw almond butter
3 dates, pitted and chopped
1/2 tsp Vanilla extract
1 Tbsp Coconut sugar
1 Tbsp ground flaxseeds

17Apr2014

Easy Taco Casserole

Posted in Family Night, MEALS by Katherine

Ingredients
1 packet of taco seasoning, add to taste
1 can of black beans
1 cup of frozen corn
tortilla chips
1 cup shredded marble cheese divided
1 cup shredded Monterey jack divided

Directions

Preheat oven to 350 degrees F (175 degrees C).

Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, black beans, corn and seasoning into the beef. Remove from heat.

Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the marble and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.

Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.

15Apr2014

Easy Bolognese Recipe

Posted in MEALS, Slowcooker by Katherine

Ingredients
1 3/4 cups chopped onion
2/3 cup chopped celery
1/2 cup finely chopped carrot
6 garlic cloves, minced
375 grams ground beef, extra lean
1 1/2 cups canned crushed tomatoes
1 cup lower-sodium beef broth
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 4 minutes. Add beef, to vegetable mixture. Cook 5 minutes or until browned; stir to crumble. Drain meat mixture; place in a 6-quart electric slow cooker. Stir in tomatoes and remaining ingredients. Cover and cook on LOW for 8 hours. Remove and discard .