Manicotti

This is super simple to make and oh so yummy :)

 

Ingriendents:

• 12 LG manicotti shells
• 4cups shredded mozzarella cheese (divided)
• 2 cups ricotta (or one container)
• 1 jar spaghetti sauce (26oz) (I buy the kind with the meat in it for this...I think it's by Ragu)
• 1/2 c grated Parmesan or Romano cheese

Directions:

 

Preheated oven to 350. Spray a 13X9 inch baking pan with nonstick cooking spray.

 

Cook pasta according to directions on pkg. Rinse, drain (be careful they tend to split open but you can still use them. Place them seam down in pan once you stuff them). Lay them out on paper towels to dry.

 

Mix 3 cups mozzerella with the ricotta. Use a teaspoon (or I make small balls) and stuff the shells.

 

Pour 2 cups (or 1/2 the jar) of sauce into bottom of pan. Lay stuffed shells on top. Cover with remaining sauce. Sprinkle remaining mozzerella over top.

Bake 15 mins. Add parmesan and bake additional 10 mins. Serve immediately.

White Chili with Ground Turkey

I really thought I had posted this, but I guess I didn't. I just recently made this and thought it sounded odd, but it actually turned out much better than I had thought it would. I will say that I only used half the recommended cinnamon (which I'm glad I did), I didn't quite use all the chicken broth it called for, and I thickened it a little with some corn starch because we didn't want to eat bean soup! I served this with a sweet corn bread that my hubby loves and everyone loved it! Oh and I use great white Northern beans or whatever they're called because its what the commissary had so I made do.

White Chili with Ground Turkey

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 pounds ground turkey
• 2 (4 ounce) cans canned green chile peppers, chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground cinnamon
• ground cayenne pepper to taste
• ground white pepper to taste
• 3 (15 ounce) cans cannellini beans
• 5 cups chicken broth
• 2 cups shredded Monterey Jack cheese

Directions:

 

1.In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.

 

2.Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

 

Nutella Cookies

So We Love Nutella and so I thought it would be awesome to find a cookie recipe that had nutella in it and this recipe had a few good ratings but man was it bad! Even the hubby didn't care for it all and he loves just about anything and everything I bake for him! Maybe it will be something you like and this will prob get added to the not so good recipes here in the near future!

**Maybe there was something wrong with our taste buds but I sent them all to work with the hubby the next day and he said they were soooo good and so did all his co workers. Hmmm...maybe I'll have to try them again!!**
Thick and Chewy Nutella Chocolate Chip Cookies

• 2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter, melted and cooled until warm
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup nutella
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup choppedwalnuts or 1 cup pecans

1. Heat oven to 325 degrees. Line a 20 x 14 baking sheet without sides with parchment paper.

2. Mix flour, salt and baking soda together in a medium sized bowl. Set aside.

3. With electric mixer, mix butter and sugars until thoroughly blended. Mix in Nutella, egg, yolk and vanilla extract. Add dry ingredients; mix until just combined. Stir in chips.

4. Form 1/4 cup dough into ball. Holding ball using fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto sheet, about nine balls per sheet. (Smaller cookie sheets can be used but fewer cookies can be baked at one time and the time may need to be adjusted).

5. Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on sheets. Store in an airtight container.

6. NOTE: I used a large cookie scoop to portion out the dough instead of shaping it by hand as described above. The cookies came out a little smaller than the giant 1/4 cup size, but they still looked great. They will deflate a little as they cool so keep that in mind when determining baking time. I baked mine for the full 18 minutes, or just until the centers were soft but not squishy. The cookie scoop method yielded 17 large cookies.

Taco Pasta Casserole

We tried a new recipe last night. I didn't care for it. I personally thought it was kinda bland, but the hubby enjoyed, so maybe next time I'll mix in some green chiles and maybe a can of tomatoes? I'm not sure yet I just know it needs something, but who knows maybe you'll enjoy it as is.
Taco Twist Casserole
•1lb ground beef

•1 packet taco seasoning

•1 jar taco sauce

•1 16oz box rotini noodles

•bag of shredded cheddar cheese

•sm thing of sour cream

brown the ground beef, drain, add the taco seasoning and 1 cup of water.. let simmer.. also cook your noodles.. when all thats done. mix sour cream and a cup of shredded cheese in with your noodles.. then line a casserole dish with the noodles. put a layer of taco sauce.. add the ground beef, do another layer of sauce. top with cheese, bake until cheese is melted.

so I'm not sure if I didn't put down a temp or if there just wasn't one at all but I stuck it in the oven at about 350 degrees and waited for everything to melt together and it was fine....

Jamaican Red Beans & Rice Soup

Jamaican Red Beans & Rice Soup

**Ok this was seriously good and simple and so quick to make. Although I had to use a cajun seasoning instead of a jerk seasoning because I could not find jerk seasoning anymore but it was still so good and had a bit of a kick to it!**

2 bacon slices, cut crosswise into thin strips
1/2 cup chopped onion (1 small)
2 (14 oz) cans fat free, less sodium chicken broth
2 teaspoons Jamaican jerk seasoning
1 (16 oz) can red beans; rinsed and drained
1 (8.8 oz) package microwaveable pre-cooked whole grain brown rice (you know those 90 second packet ones)
1/4 cup chopped fresh cilantro

Cook bacon and onion in large sauce pan over medium heat 2 until cooked. Stir in chicken broth and seasoning. Add beans bring to boil and then reduce heat and let it simmer for about 5 minutes. Stir in rice cook an additional 3 minutes. Serve topped with fresh cilantro

(seriously so good!)

Southwestern Turkey Pinwheels

Southwestern Turkey Pinwheels

**Ok the hubby loved these and I didn't but that because they have a lot of ranch flavor and I'm just not crazy about that. I made them for a friend's little boy's birthday party and everyone seemed to enjoy them but me LOL**

Ingredients:

• 8 flour tortillas, burrito size
• 24 slices cajun-style turkey
• 1/2 cup shredded monterey jack cheese
• 1 (8 ounce) cream cheese
• 1 (1 ounce) packet dried southwest ranch dressing mix
• 1/2 teaspoon Tabasco sauce
• 1/2 cup chunky salsa

1. Mix cream cheese, ranch dressing mix, tabasco sauce, and salsa.

2. Spread about a tablespoon on each tortilla, or until covered.

3. Arrange turkey so that there are 3 pieces per tortilla, and all parts of tortilla are evenly covered.

4. Sprinkle with monterrey jack cheese.

5. Roll the tortilla up to resemble a burrito. Wrap tightly in saran wrap and refrigerate at least an hour.

6. Slice the burrito to make about 5 or 6 pinwheels per burrito, discarding the ends.

Roasted Pepper Chicken Penne

1 pound boneless skinless chicken breasts, cut into 1 inch strips
1/4 balsamic vinegar
1 package (16 oz) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1 cup roasted sweet red peppers, drained and sliced
1 cup chicken broth
3 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese

1. Place chicken in a large resealable plastic bag add vinegar. Seal bag and turn to coat, refrigerate for 15 minutes.
2. Cook pasta according to pacakage directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook 4-5 minutes or until meat is no longer pink.
3. Stir in tomatoes, red peppers, broth, Italian seasoning, and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta, toss with chicken mixture. Sprinkle with Parmesan cheese.


This is a pretty good recipe. Def one I'll make again but when we have company because it makes a lot! I think we had it like two or three days in a row including for a lunch a couple times!