Wednesday, August 31, 2016

Stuffed Shells

These are one of my favorites and sooo good! This is the dinner you are full and keep eating. Seriously I have no will power when it comes to this dish. You have been warned. Proceed to your kitchen with caution. 

Stuffed Shells

16 oz Alfredo sauce
2c cooked chicken, shredded
2c cooked broccoli
1c shredded cheddar cheese
1/4 c shredded Parmesan
21 Jumbo pasta shells
1 1/2 c spaghetti sauce


1. Pre-heat oven to 350.
2. In a large bowl, mix alfredo, chicken, broccoli, and cheese. Spoon mixture into pasta shells. (Shells do not have to be cooked however it is easier if they are al dente.)
3. Grease 13x9 baking dish with butter or cooking spray. Evenly spread spaghetti sauce on the bottom. Arrange shells in baking dish.
4. Cover with foil and bake for 35 minutes.

Wednesday, August 24, 2016


I am so glad my husband puts up with this should have been Italian girl. By the way I cook and eat you would think I was Italian. But nope! This is one I love since we both can make one to what we want. (Of course we don't like the same things in them!)
If you do not have time or want to make your own dough, substitute a pizza dough in! For the filling I listed what we put in but you can put whatever you want!


1 tsp active dry yeast
1 Tbsp sugar
3/4 c warm water
1 tsp salt
1/2 Tbsp olive oil
3c all-purpose flour

6 slices of mozzarella cheese
Hot peppers (his)
2 Tbsp Olive Oil
1 tsp Italian seasoning blend

1. Combine warm water, yeast, and sugar, and stir util dissolved. Let that sit for about 5 minutes or until it becomes frothy on top.
2. After about 5 minutes, stir in olive oil and salt. 
3. Pour the yeast mixture into a large bowl and ad one cup of flour stir until smooth. Continue to add flour, a 1/2 c at a time. (I used a mixer)
4. Knead over a floured surface for about 5 minutes, adding flour as you go. Knead in flour until the dough is soft and no longer sticky.
5. Form the dough into a ball and place it back in a bowl, loosely cover it with plastic, and let it rise for 1 hour or until doubled in size.
6. Once dough is doubled, place it on a floured surface. Pat the dough down into a rough rectangular shape. Cut in half if you want to make two.
7. Gently stretch each out into a larger rectangle. (Do not use a rolling pin for a fluffier dough)
8. Arrange your topping over the dough. Roll the dough up so it forms a log.
9. Place on a baking sheet and brush with the olive oil. Sprinkle Italian seasoning over the top. (I sprinkled a little mozzarella cheese)
10. Allow the Stromboli an hour to rise. Pre-heat oven to 400
11. Bake for 25 minutes until golden brown. Slice and enjoy.

Wednesday, August 17, 2016

Cucumber Tomato Salad

This one is my husbands request when our garden is coming in. He absolutely LOVES it  and I love that it's so simple to throw together. I will make it and then throw it in the fridge and we snack on it as we come and go. 

Cucumber-Tomato Salad

1 large cucumber, sliced
1/2 small onion, thinly sliced
2c small tomatoes, quartered
1/4 olive oil and vinegar dressing
1/2 tsp lemon zest
1 Tbsp lemon juice
salt and pepper to taste

1. Mix everything in a container
2. Toss to coat.
3. Chill and eat

Friday, August 12, 2016

Zucchini Bread

Shocking here comes another bread recipe! (I know I probably need to stay off the bread!) Zucchini bread is soooooo good! I promise you cannot taste the zucchini. 
TIP: I am about to start processing more zucchini to freeze. I put it in the Ninja Kitchen Aid Processor and grate it. Then I put it in 2 cup servings in freezer Ziploc bags. And now you can have Zucchini bread whenever!

Zucchini Bread

3c Flour
1/2 tsp backing powder
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
3 eggs
2 c. sugar
1c applesauce (*see note at bottom)
2 tsp vanilla
2c. zucchini grated
1c pecan, chopped (optional)
1c semi sweet chocolate chips (optional) 

1. Pre-heat oven to 350, grease 2 9x5 loaf pans
2. Sift together the flour, baking powder, salt, spices, and baking soda.
3. In a large bowl, beat eggs until fluffy. Add in sugar and continue beating until well blending.
4. Stir in apple sauce, vanilla, zucchini, pecans, and chocolate chips.
5. Stir in sifted ingredients.
6. Pour into loaf pans.
7. Bake for 50 minutes or until a skewer comes out clean from the middle.
8. Cool on rack and enjoy.

*** You can use vegetable oil in place of applesauce. I find that the bread is more moist with the applesauce.
***You can use muffin tins instead of the loaf pan. This is our favorite so every piece is an edge piece.