Stuffed Shells

Stuffed Shells

3 cups ricotta cheese

1 c. mozza, grated
½ c. parmesan cheese
1-2 beaten eggs
2 T. dried parsley
¼ tsp. Italian seasoning
Garlic salt to taste
1 box jumbo shells
1 jar spaghetti sauce

Cook jumbo shells according to pkg directions.  Combine other ingredients and stuff shells (use baby spoon).  Mix a little hot water with spaghetti sauce and put a small amount in pan.  Put stuffed shells on top of sauce and pour more sauce over.  Sprinkle with additional mozza and bake 375 for 30 minutes covered.

Broccoli Cheese Soup

Broccoli Cheese Soup

1 lb. broccoli or 1 pkg. frozen

½ onion, chopped
2 cups water
2 chicken bouillon cubes
¼ cup butter
½ cup flour
Salt and pepper to taste
1 ½ cups cheese

Boil broccoli and onion (and any other veggies) in water with bouillon until tender.  In another pan, melt butter and whisk in flour. Gradually add milk, stirring constantly until it is thick and bubbly.  Add salt and pepper to taste.  Add cheese and heat until melted.  Add to broccoli mixture.  4 servings

Chock Full of Veggies Chili (South Beach Diet)

This is seriously so delicious! I just love it...and I love the fact that you are getting so many vegetables in one dish! Try it.


1 tablespoon extra virgin olive oil
2 bell peppers, chopped
1 1/2 cups mushrooms, chopped
1 large onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon cumin
1/4 teaspoon salt
2 (15 ounce) cans pinto beans
1 (14 1/2 ounce) can no-salt-added diced tomatoes


1 In a large saucepan, heat oil over medium heat. Add peppers,
mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin
to soften. Add seasonings and continue to cook an additional 5 minutes, stirring
occasionally.
2 Add beans and tomatoes with all their juices and bring to a
gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly
thickened.