Wednesday, for lunch we had leftovers from the fridge since it was exploding out at us. Wednesday night, we had tacos. I didn't get a picture of them since we ate late and were starving & I couldn't be bothered with the little thing called a camera or else it may have been my dinner :) They are super easy though. I just brown a pound of hamburger meat, drain, return to pan and add 1 packet of taco seasoning mix with 3/4 cup of water. Cook a bit. Then I warmed up a can of refried beans (I know, you're thinking, how classy!). Warm up some taco shells (as many as your family will eat). We use all soft shell, because that's what we like and I can't keep hard shells good for any amout of time so they end up going bad on us. Cut up some lettuce and onions, have some sour cream, salsa or taco sauce ready, and some shredded cheese. If your family will eat tomatoes, have some cut into chunks as well. Easy and Yummy!
Thursday lunch, again was leftovers and you'll be happy to know, our fridge is almost able to close again!
Thursday dinner-
Stuffed Shells
I've been making this dish for 11 years and do not remember where I got the recipe.
12 jumbo pasta shells
1 beaten egg
1 (12 ounce) low fat cottage cheese, drained
1/2 cup shredded motzerella cheese
1/4 cup grated parmesan cheese
2 Tbs. parsley flakes
1/2 tsp. oregano, crushed
1/2 tsp. garlic powder
homemade pasta sauce (following)
Preheat oven to 350 degrees.
Cook shells for about 18 minutes or until tender but still firm. Make sure you stir often so they don't stick to the bottom of the pan and do NOT over cook them or you won't be able to stuff them. Drain well and leave in colendar to cool for a few minutes, so that you can handle them.
For filling: sitr together egg, cottage cheese, motzerella cheese, parmesan cheese, parsley, oregano, and garlic powder. Spoon into cooked shells. Spoon a little bit of pasta sauce on the bottom of a sprayed baking dish. Arrange shells over sauce. Cover shells with remaining pasta sauce. Bake for 15 minutes or until heated through. Add some motzerella cheese on top and broil until brown (mine got a little more than brown tonight...sorry, but still sooo good!). This is great with some yummy garlic toast. EnJoY!
*Now here's the thing. I make my homemade pasta sauce and at least triple the recipe. This way all I have to do is ladle 4 large ladle fulls into gallon size baggies and freeze. Then when I am ready to have pasta I pull the baggie out and run some water on it until it's thawed. Sooooo good and easy! When I run out, I make a triple batch again, freeze, then enjoy some more.
Homemade Pasta Sauce
(From Paula Deen on foodnetwork.com)
(This is a single recipe, if you are going to triple it, just triple the amounts)
1 1/2 lbs hamburger
1 chopped onion
1 chopped green pepper
1 clove garlic- chopped
2 (6 ounce) tomato paste
1 (8 ounce) tomato sauce
1 (14 1/2 ounce) stewed tomatos
1 Tbs. Italian seasoning
1 Tbs. Worcestershire sauce
2 Tbs. sugar
1 tsp. salt
Brown beef in large pot. Drain fat. Add onions, green pepper, and garlic, saute until onion is tender (about 5 minutes). Add tomato paste, tomato sauce, stewed tomatoes, 1 cup water, and seasonings. Simmer 30 minutes.
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