Lasagna Stuffed Shells

• 20 jumbo shells
• 1 tsp oil
• 1 C onion, diced
• 1 lb ground beef, or 1 lb Italian sausage
• salt & pepper to taste
• 15 oz cottage cheese
• 2 C mozzarella cheese
• 1/2 C Parmesan cheese, grated
• 1 large egg
• 1/2 tsp Italian seasoning
• 26 oz spaghetti sauce (recommended Ragu Garden Medley) 

Preheat oven to 350 degrees. Prepare a 9 x 13 casserole dish with nonstick cooking spray and set aside.

Cook jumbo shell pasta according to directions. Drain and rinse with cold water, then set aside.

Heat oil in a skillet then saute onions. Add ground beef and cook on medium heat.

Remove ground beef from heat and mix in ricotta cheese, 1 1/2 C mozzarella, Parmesan, egg, and Italian seasoning.

Add 3/4 C of pasta sauce to 9 x 13 dish.

Spoon in ground beef mixture into each shell and place in the casserole dish. 

Top with remaining pasta sauce and shredded mozzarella.

Cover and bake for 40 minutes. Remove foil and bake for 5-10 more minutes.

Chicken Pot Pie

• Pillsbury pie crust
• 6 TBS butter, softened
• 1/4 C all-purpose flour
• 1 TBS cornstarch
• 1 C milk
• small onion, finely chopped
• medium carrot, peeled and diced
• 1 celery stalk, diced
• 1 C chicken broth (or 1 C water plus 2 chicken bullion cubes)
• 1 medium size russet potato, peeled and diced
• 2 medium size chicken breasts, cooked and shredded (I like to use about 2 C shredded rotisserie chicken from Costco)
• 1/2 C frozen peas
• salt and pepper to taste

Combine 4 TBS of softened butter with flour in a small bowl; set aside.
In a separate small bowl, dissolve the cornstarch in milk; set aside.

In a large saucepan or pot, add 2 TBS butter and saute onion, carrot, and celery over medium-high heat for about 3 minutes.

Add broth and potatoes, and bring to a boil. 
Cover and simmer for about 10 minutes, or until the veggies are tender.

Add butter and flour mix, and bring to a gentle boil while constantly stirring.

Pour in the milk and cornstarch mixture, and bring to a boil.
Add salt and pepper to taste.
Stir in chicken and peas.
Remove from heat and prepare Pillsbury pie crust.

Pour the filling on top of the first layer of pie crust; cover with remaining layer of crust and seal the edges of the dough.
Make about 4 slits through the dough.

Bake at 400 for about 35-45 minutes, until the pastry is gold brown.

Chicken Bacon Ranch Casserole

*Serves 8-10

• 12 oz Rotini Pasta
• 3 boneless skinless chicken breasts, cooked and diced
• 8 strips bacon, cooked and crumbled
• 3/4 C ranch dressing
• 1 (15 oz) bottle Alfredo sauce
• 1/2 tsp garlic salt
• 1 1/2 C shredded Mozzarella cheese
• 1 1/2 C shredded cheddar cheese
• 1/4 C parsley, chopped

Preheat oven to 375.

Bring pasta to a boil and cook according to package directions.

When pasta is cooked through, drain water and place pasta in a large bowl.

Add chicken, bacon, ranch, Alfredo sauce, and garlic salt; stir together.

Place pasta mixture in a 9x13 baking dish that has been sprayed with non stick cooking spray.

Top with Mozzarella and cheddar cheese. Sprinkle fresh chopped parsley over top.

Bake 20 minutes, or until heated through.

Blueberry Oatmeal Crumble Bars

*Serves 8
Crust & Crumble Topping

• 1/2 C (1 stick) of butter, melted
• 1 C all-purpose flour
• 3/4 C old-fashioned whole-rolled oats (quick cook or instant will make the mixture too dry)
• 1/2 C sugar
• 1/4 C light brown sugar
• pinch of salt to taste

Blueberry Layer

• 12 oz (2 C) blueberries (fresh or frozen)
• 1/3 C sugar
• 2 TBS lemon juice
• 2 tsp cornstarch

Crust & Crumble Topping
Preheat oven to 350. Line an 8-inch square pan with foil and spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute.

Add the flour, oats, sugars, salt, and stir to combine. (Mixture will be dry and sandy with some larger crumble pieces.)

Set 1 cup of mixture aside to be sprinkles on later.

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.

Blueberry Layer
In a large mixing bowl add all ingredients and toss to combine. (If sugar hasn't dissolved fully that's okay because it liquefies while baking.)

Evenly distribute blueberry mixture over the crust.

Evenly sprinkle with the reserved heaping cup of crumble topping mixture.

Bake for about 55 minutes, or until edges are set and center has just set.

Allow bars to cool at least 30 minutes before slicing and serving.

Ritz Chicken

*Serves 4

• 4 chicken breasts
• 1 C Ritz crackers, crushed
• 1/2 tsp garlic salt
• black pepper to taste
• 2 eggs, beaten
• 1/2 C butter

Preheat oven to 375.

In a small bowl, mix together crackers, garlic salt, and black pepper.

Dip each chicken breast in the beaten eggs, then in the cracker mixture.

Place each coated chicken breast in a 9x13 pan.

Cut the butter up into small pieces, and put them over the top of the chicken breasts.

Bake for 30-35 minutes, until chicken is cooked through.

Easy Lemon Bars

Pastry Base

• 1 C cold butter, cut in small pieces
• 1/2 C sugar
• 2 C flour

In a food processor blend together the butter, sugar, and flour.

Press evenly into the bottom of a greased and parchment paper lined 9x13 inch baking pan.

Bake for 20 minutes at 350. The bottom should just be beginning to brown slightly at the top edges.

Lemon Layer

• 1 1/2 C sugar
• 1/4 C flour
• 4 eggs
• zest of 2 lemons, very finely chopped
• juice of 2 lemons (about 2/3 to 3/4 C of juice)

Whisk together the sugar, flour, eggs, zest and lemon juice until sugar is dissolved.

Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked pastry base.

Bake at 350 for 20-25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or add a meringue topping.

Skillet Taco Pasta

• 1 pound ground beef
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 C finely chopped onion (or 1 tsp onion powder)
• 1 tsp minced garlic or garlic powder
• 14.5 oz. can diced tomatoes
• 8 oz. can tomato sauce
• 1/2 C green salsa or green enchilada sauce
• 15 oz. can beans (black or pinto), rinsed and drained
• 3/4 tsp chili powder
• 1/2 tsp dried oregano
• 2 1/2 C penne or medium pasta shells (about 8.5 oz.)
• 1 1/3 C chicken broth
• 1 tsp Worcestershire sauce
• 1 tsp brown sugar
• 1 C shredded sharp cheddar cheese
• fresh cilantro, sour cream, and avocado for garnish

In a large non-stick skillet, ground beef, salt, perpper, onion, and garlic over medium heat until meat is cooked through.

Drain excess grease and scrape meat mixture onto a paper towel-lined plate.

Add diced tomatoes, tomato sauce, green salas, beans, chili powder, oregano, pasta, chicken brother, Worcestershire, and brown sugar to the skillet.

Bring to a gentle simmer and cook, stirring often, until pasta is tender and most of the liquid has been absorbed, 15-20 minutes.

Stir in the ground beef and top with shredded cheese.

Cover the skillet for 1-2 minutes to let cheese melt.

Garnish and serve.

Coconut Cake

For the cake:

• 3/4 pound (3 sticks) unsalted butter, at room temperature

• 2 C sugar

• 5 large eggs, at room temperature

• 1 1/2 tsp pure vanilla extract

• 1 12 tsp pure almond extract

• 3 C all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 C milk

• 4 oz. sweetened shredded coconut

For the frosting:

• 1 pound cream cheese, at room temperature

• 1/2 pound (2 sticks) unsalted butter, at room temperature

• 3/4 tsp vanilla extract

• 1/4 tsp almond extract

• 1 pound powdered sugar

• 6 oz. sweetened shredded coconut

Preheat oven to 350 degrees.
Grease 2 (9-inch) round cake pans, then line them with parchment paper.
Grease them again and dust lightly with four.

Mix butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
Crack the eggs into a small bowl. On medium speed, mix the eggs one at a time, scraping down the bowl once during mixing.

Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, mix together the flour, baking powder, baking soda, and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until combined. Add 4 oz. coconut.

Pour the batter evenly into the 2 pans.
Bake in the center of the oven for 45 to 55 minutes, until the tops are browned.

Turkey Black Bean Chili

Serves 6-8

• 1 lb lean ground turkey, cooked
• 3-4 C chicken broth
• 1-2 C carrots, sliced
• 1-2 C potatoes, diced (1/2 - 1 inch cubes)
• 1 large onion
• 4-5 cloves of garlic
• 1 TBS chili powder
• 1 TBS cumin
• 1 TBS basil
• 1 TBS oregano
• 1 tsp salt
• 1 tsp pepper
• 1 TBS red whine vinegar (white distilled, or apple cider works just fine)
• 2 (15 oz) cans diced tomatoes
• 2 cans back beans, rinsed 

Garnish

• El Toritos corn cake (our favorite)
• avocado
• cilantro
• sour cream
• cheese
• tortilla chips

In a large pot boil chicken broth, carrots, and potatoes until tender. 

Add onion, garlic, chili powder, cumin, basil, oregano, salt, pepper, vinegar, tomatoes, and black beans.

Cook the chili on medium-high heat until everything is heated through and onion appears translucent.
(Depending on desired consistency, you may need to add more broth/water or a couple tablespoons of cornstarch to the chili.)

Garnish and serve.

Saturday Sweets | Frozen Strawberry Crunch Cake

 Serves 12

• 1 box Nature Valley crunchy granola bars (6 x 2 bar pouches)
• 2 TBS brown sugar
• 1/4 C flour
• 3 TBS butter, melted
• 2 egg whites
• 1/2 C sugar
• 1 C heavy whipping cream
• 1 lemon
• 4 oz cream cheese
• 1 1/2 C freshly chopped strawberries

1. Put the Nature Valley granola bars in a food processor and process until you achieve a fine crumb. Divide crumbs in half (3/4 C) and reserve for topping.

In a large bowl, add 3/4 C of crumbs, brown sugar, flour, and melted butter and mix together. Spread and press evenly into a greased 8x8-inch dish. Bake at 350 degrees for 10 minutes. Let cool.

2. In a mixing bowl, combine egg whites and sugar and mix on high speed. Add the heavy cream and continue mixing for 5 minutes.

3. In another bowl, mix squeezed lemon juice and softened cream cheese. Add the the heavy cream mixture and mix on low speed until well combined.

4. Add fresh strawberries into the cream mixture.

5. Pour the strawberry cream mixture on top of the baked cooled crust, and top with the remaining 3/4 C crumbs.

6. Cover and freeze for at least three hours.