Healthy Cheesy Stuffed Shells

 This recipe is super yummy and a little healthier than other stuffed shells recipes. It is also very adaptable to whatever you want to put inside. I don't like cottage cheese, but that is the main ingredient in the stuffing and I can't even notice it. You can also replace with ricotta and you can add italian sausage, but mine doesn't have any meat inside.

1 container of low fat cottage cheese
1 pkg of frozen chopped spinach, thawed and well drained
1 cup of shredded mozzarella, divided
1/4 cup of parmesan cheese
1 tsp of Italian seasoning (you can use Italian salad dressing or a mix of basil and oregano if you don't have an "Italian blend" seasoning
20 jumbo pasta shells cooked and drained
1 jar of spaghetti sauce

Heat oven to 400 degrees. 
Cook the shells according to package, but drain and rinse about 2 minutes before what the package says, they maybe a little more than "aldente" but they will continue cooking in the oven, so it's okay.
Pour about half of the spaghetti sauce into a 13x9 baking dish.
Mix cottage cheese, spinach, 1/2 cup of mozzarella, parmesan, and Italian seasoning; spoon into the shells and place the shells in the baking dish on top of the spaghetti sauce.

When all shells are filled top with the remaining spaghetti sauce and cover.
Bake 25 minutes or until heated through.
Top with remaining mozzarella and bake uncovered for a couple minutes or until cheese is melted.....yummm enjoy :)

Pasta With Roasted Sweet Summer Vegetables

 Picture Source

Another blog I follow is Choosing Raw there are quite a few recipes I really want to try on there like the Banana Soft Serve and the Roasted Peach and Ginger Chia Pudding.  Today, I made the Pasta With Roasted Sweet Summer Vegetables and Pine Nuts.  It turned out amazing and the sweetness of the caramelized roasted veggies with the crunchy texture of the toasted pine nuts was great!

My basil plant :)

 toasted pine nuts, yummm

Roasted veggies

My plate, now you see why I used the original photo and not mine LOL, clearly I need to learn a thing or two about food photography!

Black Bean, Corn and Shrimp Salad Ceviche and Homemade Tortilla Chips

It's been a while since I have posted, so I will just post everything all at once. This recipe is AHHH-Mazing! I found it in All You Magazine and they just listed it as a salad, but after I tried it, it could totally be a ceviche-type appetizer served with chips! YUMMM and you can totally add or subtract anything and it will still taste fantastic.

2 ears of corn shucked
1 15oz can of black beans, rinsed and drained
1 or 2 avocados pitted and diced
1 cup of cherry tomatoes halved
2 green onions sliced 
1/2 tsp. cumin
1/4 cup olive oil
2 tbsp. lime juice (I used a little more, just taste it first and add little by little)
3/4 lb. cooked, peeled, deveined shrimp chopped
salt and pepper to taste
 *I also thought adding cucumbers might be awesome*

Cut kernels off ears of corn into a large bowl.  Add beans avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper. 

At this point, the salad is made so you can eat it however you want. I put it inside a romaine heart and ate it like a "salad boat" lol. 

You can also make your own tortilla chips, which I loved and are sooooo much more healthy for you, I didn't miss any flavor.

Homeade Tortilla Chips

Corn tortillas cut into quarters

Preheat oven to 400 degrees. Spread tortilla wedges on an ungreased baking sheet, make sure it is just one layer, no overlapping, so you may have to do a few batches. You can do a quick spray of Pam, but you don't have to.

Bake about 10-15 minutes or until golden brown.

 

Strawberry Lime Cupcakes

W.O.W. super yummy, my fave new cupcake recipe! I have realized, I am not sure how good of a cook I would be if I didn't have the internet.  Other people are so much more creative than I am...I'll just continue to copy their creativity ;) So, this recipe originated from the How Sweet It Is blog, but I found it on the Eating Bird Food blog.

I was really excited to try it out, and thought that if it was a success I would make them for my sisters baby shower...well, SUCCESS! I have also succeeded at adding yet another thing to my plate for the shower haha. Typical. 


Strawberry Lime Cupcakes

makes 12 cupcakes

1 cup sugar

1/2 cup butter

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking powder

1/2 cup milk

1 teaspoon lime zest

12 fresh strawberries

Preheat oven to 350.

Cream butter, sugar, and eggs together until fluffy. Add vanilla.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Stir in lime zest.

Pour into cupcake tins and bake for 20-25 mins at 350. Let cool.

Using a sharp knife, cut a cone-shaped hole in the cupcake, leaving about an inch of cake on the bottom. Stuff the strawberry down it, and cover with remaining cake if you can. Frost!

You are probably wondering what to do with all of the centers that were cut out, I am not one to waste so it definitely went to good use!

 

Lime Buttercream

1 stick butter, softened

1 lb powdered sugar

2 tablespoons lime juice

1 teaspoon vanilla

lime zest for garnish

Cream butter. Add sugar 1 cup at a time. Stir in vanilla. Drizzle in lime juice, add more if needed.

Frost cupcakes and garnish with lime zest or sprinkles :)

Gluten Free Brown Sugar Cookies

One blog that I follow that I have used quite a bit of her recipes is Joy the Baker that is where I adapted this recipe the only difference is that I used gluten free oat flour instead of all purpose flour. I don't think it will make too much of a difference. 

Gluten Free Brown Sugar Cookies

2 cups gluten free Oat FLour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 1/2 sticks (6 ounces) unsalted butter, softened

1 1/4 cups dark brown sugar

1 teaspoon pure vanilla extract

1 large egg

In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger.  Set aside.

Place butter and brown sugar in the bowl of an electric stand mixer.  Beat on medium speed until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the sides of the bowl.  Add the egg and vanilla extract, and beat on medium speed for one minute more.

Add the dry ingredients, all at once, to the butter and sugar mixture.  Beat on low speed until the dough begins to come together  and the flour disappears.  Stop the mixer and finish incorporating the ingredients with a spatula.  Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.

Oh my goodness, it is so tempting! People always say you shouldn't eat raw cookie dough, cake batter, or brownie batter because of the raw egg.

 But I say, if Rocky Balboa can eat raw eggs, so can I...LOL...I didn't eat alot of it :)

Place a rack in the center and upper third of the over and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.  Dollop tablespoons size balls of dough onto the baking sheet.  Bake cookies for 10 to 12 minutes, or until lightly browned around the edges.  Cool on the pan for 5 minutes, before transferring to a wire rack to cool completely.  Cookies will last, in an airtight container at room temperature, for up to 5 days. 

Watermelon Granita

So, what is granita? According to wikipedia it originated in Sicily and is in the sorbet and Italian ice family.  There are so many variations and flavor combinations you could make with this simple recipe, I am excited to try more.

Especially with these triple digit summers creeping in, its always nice to have a cool, refreshing, and healthy snack!

Unfortunately, I didnt take any pictures during the process of making this, just the final product. 

Watermelon Granita
6 cups of cubed and deseeded watermelon
handful of fresh blueberries
juice of one lime
1/4 cup of sugar


Put the watermelon into a blender or food processor for about one minute until completely blended.
Pour the juice into a strainer to remove the pulp.
Put the remaining juice back into the blender or food processor and add the blueberries, lime juice, and sugar.
Pulse until all is blended. 

Pour the mixture into a container that is ok to go in the freezer. I kept mine in the freezer overnight.  I scooped it with a metal ice cream scooper which kind of gave it a snow cone consistency. But you can also just keep it in the freezer for 4 to 5 hours and it would be more like a slushee because it won't be completely frozen.


 

Spice Rub For Chicken and Roasted Asparagus

We have chicken breasts in this house a lot, so it's nice when you can change things up a bit and spice it up. 

This rub is super yummy and would work really well if you barbecued the chicken. I pan seared mine along with some quinoa and roasted asparagus. I could seriously eat a whole bundle of asparagus myself, love the stuff!

Spice Rub:
1/2 tsp. Paprika
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. onion powder
1/4 tsp. cumin

Mix all the ingredients together and sprinkle on both sides of the chicken and cook however you would like.


This rub would be enough to cover about 3 normal size chicken breasts, maybe 4, but I like to really cover the chicken.

Now for the roasted asparagus, this could not be any more simple! I think keeping veggies as natural tasting as possible and not overcooking is my favorite!

Roasted Asparagus

1 bundle of asparagus
olive oil
salt and pepper to taste
1/2 lemon 

Set oven to 425 degrees. Cut off the woody ends of the asparagus, you can usually tell where the asparagus is a little discolored, almost has a purplish hue. Or if you grab both ends and bend, the asparagus should naturally break at the right spot.
Spread the asparagus on a foil lined cookie sheet. Drizzle olive oil lightly over the asparagus and roll them around a bit to get them all coated. Sprinkle with a little salt and pepper.
Put them in the oven for about 10-15 minutes, depending on how think the spears are, you DON'T want to overcook them, I really don't like when they are mushy. You still want their bright green color. 
When they are finished cooking squeeze the lemon over them. You don't want to do it before the lemon will taste a little bitter if you cook it.

 

After the chicken rested for about 5 minutes I sliced it, put it on top of some quinoa I cooked with an avocado and greek yogurt sauce. 

 

 

Vegan Pancakes with Strawberry Cashew Cream Sauce

Haha, here I go with the vegan again, right? There is a good explanation...the weekends are reserved for more thoughtful breakfasts since I actually have time.  These pancakes just happen to be one of my favorite recipes and it just happens to be vegan, and the post I did last night about the raw taco salad I got it from Oh She Glows and she included a post about different things to do with the leftover cashew sauce, so I just added some strawberries to it and voila, yummy breakfast!

Fluffy Vegan Pancakes

1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt

1 cup almond milk (or soy milk)
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.

Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.

Preheat the pan over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.

Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a  300 F degree oven for 5 minutes or so.

The recipe below is for the entire recipe, I just used about 1/2-3/4 of the recipe and blended with about 6-10 strawberries.

Strawberry Cashew Nut Cream Sauce

 

• 1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
• 11-12 tbsp water (use as needed to achieve desired consistency)
• 2-3 tbsp fresh lemon juice, to taste
• fine grain sea salt, to taste (I used just over 1/4 tsp)

Drain and rinse the soaked nuts. Add them into a processor and process. Stream in about 1/2 cup water and a couple tbsp of lemon juice. Add more water as needed to achieve your desired consistency. The nut sauce should be super smooth and not grainy. Add salt to taste.

Raw Taco Salad

Ok, so let's start this off by saying I am not vegan, vegetarian, or a raw foodie, however I love incorporating these new (to me) and unique ways of cooking. I just love food, so anytime I get the opportunity to try something new I'm all over it!

This is a raw dish, thanks to Oh She Glows website. I follow her blog and I have tried several of her recipes. I have been going back to this recipe several times ever since she posted it on Tuesday and finally decided to make it. 


What you will need:


1/2 walnuts soaked for 2-8 hours (I had them soaked for about 10 while I was at work and they were just fine.
1 cup of cashews soaked for 2-8 hours (same thing as above)
1 1/2 tsp chili powder
1/2 tsp cumin 
salt to taste
cayenne pepper to taste
1/2 cup to 1 cup of water (for desired consistency)
2-3 tbsp fresh squeezed lemon juice
Any lettuce you prefer (I used romaine)
Any veggies you want to put on a taco salad (I used tomato, green onion, corn and avocado) Black beans would be good, I didn't have any :(
Tortilla chips

First things first is to make the walnut taco meat.  Rinse and drain the soaked walnuts and put in a food processor with the chili powder, cumin and salt. Pulse a few times to combine the ingredients, but be sure to keep the walnuts chunky.

See it even looks like taco meat huh?


Next, make the cashew cream sauce. Rinse and drain the soaked cashews and put them in the food processor, start the food processor and pour in the water and lemon juice while it's still going, you want to achieve a smooth consistency, like salad dressing, not grainy. 

Last, all you have to do is assemble your salad and I topped mine off with tortilla chips for a yummy crunch.

 

 

Roasted Chicken With Green Beans and Potatoes

Ok this is going to be one of those posts that you will just have to "wing it" with the recipe. A pinch of this, a dash of that...sometimes that's just how I do it LOL. 
I have this spice mixture that my best friends mom makes that I put on basically everything, but I'm not sure what is in it, it's her secret recipe (which I am out of btw, I need to place another order) But that was almost the base of this entire dish, so I'll try to offer some suggestions for replacement.











1/4-1/2 cup of olive oil (You can always add more as you go)
2 lemons
4 cloves of garlic minced
1 tsp of salt
1/2 tsp of black pepper
3/4 pound of trimmed green beans
8 small red potatoes cut into a little bigger than dice sized pieces
2 bone-in chicken breasts (the ones we had were huge and we had enough for three people, plus leftovers)

Preheat oven to 450 degrees. Drizzle about 1 tbsp of the olive oil on the bottom of a baking dish. You can slice the lemons and place them on the bottom of the pan if you wish, but I found that it didn't really contribute to the flavor that much. 

In a large bowl combine the rest of the olive oil (again if you want to start out with a little and add more you can), garlic, salt, pepper, and here's where it gets tricky...this is where I added the "secret spice mixture" but I would incorporate some Italian seasonings maybe some basil and oregano, or if you have an Italian Seasoning blend that would work well. I would add maybe 1 tbsp and a half of that to the olive oil mixture.

Now that the olive oil mixture is ready, add the green beans, coat and put in the bottom of the baking dish. I used a slotted spoon to pull them out so the olive oil mixture can drip back into the bowl because after the green beans, you will toss the potatoes in that mixture too. 

Repeat and add the chicken last. Keep an eye on the mixture, if you need to add more oil and spices. When the chicken is good and covered place them on top of the veggies and pour any remaining oil mixture over the chicken.

  

Leave it uncovered and put it in the oven for 50 minutes, depending on the size of the chicken they might cook faster.  Just use a meat thermometer and when the chicken reaches 165 degrees you can take out the chicken and place it on a plate covered with foil until the veggies are done. I made the mistake of cutting the potatoes too large and so by the time the potatoes were finally done, the beans were a little overdone :( but, it all turned out fine.