Pork and Mushroom Stuffed Shells

I was grocery shopping with my daughter and out of the blue, she asked if we could have stuffed shells for dinner.  We hadn't had stuffed shells in a very long time, so her suggestion sounded like a good idea to me.  I didn't know what recipe that I wanted to use, but I grabbed a box of jumbo shells off of the shelf anyway.  As I went to put the box in the cart, I noticed that it had a recipe on it.  Upon closer inspection, the recipe looked pretty awesome.  I decided right then and there that we would have them for dinner, so using the recipe on the box, I purchased all of the ingredients and made them that night.  Needless to say, they were a hit.  I don't know that I had ever had stuffed shells with sausage as an ingredient before, but I loved the addition.  I will say that the type of sausage that you use will greatly affect the flavor of the meal, so choose one that you love!

INGREDIENTS:

• 32 jumbo shells
• 8 oz ground pork
• 8 oz baby bella mushrooms, chopped
• 1 cup chopped onion
• 1 Tbsp chopped garlic
• 1 Tbsp Italian seasoning
• 1 jar (15 oz) pasta sauce of your choice (the original recipe calls for Alfredo but I preferred a marinara sauce)
• 1 container (15 oz) whole milk ricotta cheese
• 1 can (14.5 oz) diced tomatoes with garlic and onion, drained
• 8 oz package shredded Italian style six cheese blend, divided

DIRECTIONS:

1. Prepare pasta according to package directions, drain. Preheat oven to 375 degrees F.
2. Meanwhile, in large skillet over medium-high heat, combine pork, mushrooms, onions, garlic and Italian seasoning, salt and pepper to taste.  Cook until pork is no longer pink.  Drain.
3. Spread 1/2 cup pasta sauce in bottom of a greased 13x9 baking dish.  
4. Add ricotta cheese, drained tomatoes and 3/4 cup of shredded cheese blend to pork mixture; stir to combine.  Divide among cooked pasta shells.  Place in baking dish.
5. Cover with remaining pasta sauce and sprinkle with remaining cheese.  Bake, covered, for 20 minutes.  Remove cover and continue baking until cheese is melted and bubbly (about 15 minutes).

Difficulty: medium - just a bit of a pain to stuff the shells, but not really a big deal

Time: 20-25 minutes prep, 35 minutes to cook

Source: modified slightly from a recipe found on the box of Essential Everyday pasta shells

Slow Cooker Beef and Mushrooms

There is something about cooking on Sunday evenings that I just don't like.  Usually, I am in the midst of a family related activity that I just don't want to interrupt to go make a nice meal.  BUT - Sunday mornings are another story.  I have no problem getting up a bit early so as to throw a meal together before any other events of the day.  Often, I prep dinner after breakfast (and while my kids are making their lunches for the week).  If I've really got it together, any chopping that has to happen for the week happens at this time, too, which saves me a ton of time during the week.

I have enough slow cooker favorites at this point to have a nice rotation, but I felt that it was time for some new ones.  Over the past couple of months, I have experimented a bit.  This was a great one that my whole family enjoyed.  The meat was so tender, with nice flavor, and the ingredients were simple enough to make it an easy hit from all standpoints.

INGREDIENTS:

• 1 1/2 - 2 lbs stewing beef, cubed
• 8 oz package of mushrooms, sliced
• 1 clove garlic, minced
• 1 medium onion, sliced
• 3 Tbs. Coconut oil
• 1 beef bullion cube
• 1 cup hot water
• 8 oz can tomato sauce
• 2 tsp. sugar
• 2 tsp. Worcestershire
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/8 tsp. pepper

DIRECTIONS:

1. Brown meat, mushrooms, onions, and garlic in coconut oil in a skillet.  (Do not drain.)
2. Dissolve bullion cube in hot water; Add to meat mixture.
3. Stir in remaining ingredients; mix well.  Pour into slow cooker.
4. Cover.  Cook on high 3 hours (or low 5-6 hours) or until meat is tender.  Serve over rice or noodles.

Difficulty: easy

Time: 15-20 minutes prep; 3 hours in slow cooker on high (or 5-6 on low)

Source: Adapted from a Fix It and Forget It recipe of the same name

Roasted Veggie and Sausage Pasta

I am not sure if I love roasted veggies or grilled veggies more but I know they both make my mouth water.  This recipe uses a variety of vegetables - feel free to customize it to your tastes or what you have on hand.  Since several of the steps are concurrent (boil and cook pasta while browning sausage and roasting veggies), the time involved isn't too much and the wonderful, deep flavors meld together wonderfully once everything is combined.  My family has never once complained about eating their veggies with this meal!

INGREDIENTS:

• olive oil
• 8 oz mushrooms, quartered
• 2 small bell peppers
• 1 small summer squash or zucchini
• 1 medium red onion
• 1 small sweet yellow onion
• 1 14.5 oz can diced tomatoes
• 3/4 lb sweet Italian sausage
• 3/4 lb pasta (I used fusili)
• sea salt
• pepper
• optional toppings: fresh basil, oregano, shredded Parmesan (I used all three and it was amazing)

DIRECTIONS:

1. Preheat oven to 450 degrees Fahrenheit.  Line two baking sheets with foil.  Begin boiling water for pasta.
2. Slice squash lengthwise to quarter and then cut into 1/2 inch pieces. Chop peppers and onions.  Spread on one of the foil-lined sheets, drizzle with about 2 Tbsp olive oil and gently stir to coat.  Sprinkle with salt and pepper.
3. Place mushrooms on the second foil-lined baking sheet, drizzle with oil and toss to coat.
4. Bake vegetables for 10 minutes, gently stir, and then place back into the oven for another 5-10 minutes longer, or to desired tenderness.  (You may want to leave the mushrooms in longer than the other veggies.)
5. As the veggies are cooking, cook pasta according to package directions and brown and drain sausage.
6. Add the can of diced tomatoes, with juices, to the sausage.  Cook for 5 minutes.
7. Combine sausage, veggies, and pasta.  
8. Serve topped with fresh oregano, basil, and shredded Parmesan cheese.

Difficulty: relatively easy but with some chopping

Time: 30-40 minutes

Source:  This one is my own...and is much loved by my family.

Beef Barley Soup (Slow Cooker)

So as June hits, we aren't generally thinking about soups, but considering that many people I know turned their furnaces on last night due to the unseasonably cold temperatures, maybe soup isn't such a bad idea.  And honestly, if you are a person who tends to put the slow cooker away for the summer, you may want to reconsider.  Load it up in the morning then play outside, go to the park, head to the pool, take a bike ride, go shopping...and when you return, dinner will be waiting for you without having to heat up the kitchen!

This recipe is a delicious, hearty one.  It will be the first thing I make when I get leeks in my CSA this summer.  If you have never cooked with leeks, now is the time...they have a wonderful mild flavor that you will love and are a perfect complement to the other flavors in this recipe.

INGREDIENTS:

• 1 1/2 lb lean beef stew meat, cut into 1/2 inch pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium carrots, quartered lengthwise and cut into 1/2 inch pieces
• 1 cup chopped onion
• 1 package (8 oz) sliced mushrooms
• 1 leek (white and pale green parts), halved and thinly sliced
• 2 Tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1 bay leaf
• 5 cups beef broth (since a carton generally has 4 cups, I use a carton plus 1 cup water and 1 bullion cube)
• 2 cups frozen mixed vegetables, thawed
• 3/4 cup medium barley, rinsed

DIRECTIONS:

1. Season beef with salt and pepper and place in slow cooker.  Add carrots, onion, mushrooms, leek, Worcestershire sauce, soy sauce, bay leaf and beef broth.  Cover and cook on LOW for 6 hours.
2. Stir in thawed mixed vegetables and barley.  Cover and continue cooking on LOW 1-2 hours or until beef is fork-tender and barley is cooked.  Remove bay leaf before serving.

Difficulty: easy

Time: 15 minutes prep, 7-8 hours cook time.

Source: Adapted from The Slow Cooker Bible, a Crock Pot (R) book

Asian Turkey and Veggie Lettuce Wraps

My love affair with lettuce wraps began when I spent some time in South Korea in college.  While there, we would go to restaurants where the meat was cooked right at the table and was served with many wonderful Korean side dishes, rice, and leaves of greens.  It took me a bit to figure out the process, but through observation, I realized what to do - get the piece of lettuce, add some meat, some rice, some toppings and maybe some sauce, fold it all up and pop it in your mouth.  Amazing.  Ever since, I have loved lettuce wraps of all kinds.  This recipe is a very simple one, with the veggies and meat and sauce all cooked together so that there is only one final step at the table - fill the lettuce leaf  - and then enjoy!!

INGREDIENTS:

• ground turkey (~1.5 lb)
• carrot
• red pepper
• mushrooms
• green onion
• 1 cup (cooked) quinoa 
• 2 Tbs Hoisen Sauce
• 1/4 cup soy sauce
• Romaine lettuce leaves

DIRECTIONS:

1. Begin cooking quinoa. (I usually add 1 cup uncooked, rinsed quinoa to 2 cups of water, bring to a boil, cover and simmer for 15 minutes.  This makes much more than the recipe needs, but I always have a use for leftover quinoa.)
2. Finely dice veggies (or use a chopper), keeping mushrooms separate.
3. In a small amount of olive oil, saute carrot, red pepper, green onion until beginning to soften.  Add mushrooms and saute a few minutes more.  
4. Add 1/4 cup soy sauce to the veggies, allow to simmer for 5 minutes.  Transfer veggies to a bowl.
5. In same skillet, brown ground turkey.  Once browned, add cooked veggies and 2 Tbsp Hoisen Sauce; mix.  Add 1 cup cooked quinoa; mix well.
6. Serve wrapped in Romain leaves.

Difficulty: medium (the dicing)

Time: 35 minutes

Source: my kitchen experiments

Baked Chicken and Mushrooms

 My family loves chicken.  I often buy frozen skinless, boneless chicken in large quantities when it is on sale, making great use of the deep freeze. Things have been crazy with the arrival of spring and spring activities; I had no chicken in my freezer for the first time in, honestly, three years. The Legendary Sale saved me so I stocked up.

Many of my chicken dishes rely on the crock pot so I was excited when my mother-in-law brought me a shared recipe.  My husband is not the world's biggest fan of mushrooms, but I quickly informed him that the recipe was from his mom, and she raved about it.  He answered, "She made this, and she ate the mushrooms?"

It was really good!  I modified this recipe a bit by using a bag for my bread crumbs, shaking to cover all the pieces  instead of rolling each piece of chicken.  Also, I didn't grate Muenster cheese; I just chopped it up quickly. I think this would be a perfect dish if you were having guests for dinner.

INGREDIENTS:

• 1 pound boneless chicken breast cut into 1 inch squares
• 2 T butter
• 1 cup Italian seasoned bread crumbs
• 2 eggs, beaten
• 1 cup mushrooms, drained (also could use fresh mushrooms)
• 1/2 cup chicken broth
• 8 ounces Muenster cheese, shredded

DIRECTIONS:

1. Soak chicken squares in egg mixture one hour or overnight.
2. Preheat oven to 350 degrees Fahrenheit. 
3. Roll chicken in bread crumbs and lightly brown in butter on skillet.
4. Place in single layer in casserole dish.  Cover with mushrooms and broth.  Cover casserole dish with aluminum foil.
5. Bake at 350 for 20 minutes; cover with cheese and bake 10 minutes more without foil.

Difficulty: Easy

Time: 1 hour or overnight prep, 30 minute bake time

Source: my mother-in-law

Knock-off Spinach Power Salad

Despite the fact that I don't go there often, I am a huge fan of the soups and salads at Panera.  During the Christmas shopping season, we stopped in to get some gift cards and decided to grab a bite while we were there.  My husband commented that he had tried their Spinach Power Salad at lunch some time back and he got it again.  It looked delicious, so I investigated.  I don't know how well this matches the original, but what resulted from my experiments was an awesome, delicious salad that even my kids loved.  This salad can be as healthy as you want it to be by modifying the amounts of ingredients; just a touch of dressing, french fried onions, and bacon will do!  Load up on the spinach - did you know there are only 14 calories in 2 cups of spinach?

INGREDIENTS:

• Baby spinach
• Hard Boiled Egg
• Bacon (cooked)
• Mushrooms
• Butter
• French Fried Onions
• Sweet Vidalia Onion Vinaigrette

DIRECTIONS:

1. Saute the mushrooms in a small amount of butter to desired tenderness.
2. Top a bed of baby spinach with chopped egg, mushrooms, a sprinkle of bacon, and a small amount of french fried onions.  Drizzle the dressing on top.

Difficulty: easy
Time: if the hard boiled eggs are made ahead of time, prep is about 10 minutes
Source: inspired by Panera's Spinach Power Salad, made in my own kitchen

Creamy Crockpot Tortellini Soup

I always thought that my family wasn't big on soup.  Recently, I realized the truth:  We/they aren't big on canned soup.  But if I make a batch of homemade potato soup in the slow cooker, for instance, that is another story.

Enter this tortellini soup...this amazing tortellini soup. Full of good stuff (like carrots and spinach) that blends so well with favorite flavors, this hearty soup is easy to make and has become my new favorite, for sure.  I guess we are soup people, after all!

INGREDIENTS:

• 24 oz jar spaghetti sauce 
• 2 cups water
• 1/4 cup diced onion (or 1 small)
• 3-4 garlic cloves, minced (or 2 tsp)
• 1/2 cup diced carrots (or 2 medium)
• 1lb ground beef, browned
• 4 cups of loosely packed fresh spinach leaves
• 4 cups beef broth (or 1 carton)
• 8 oz cream cheese, cut into 1 inch cubes
• 8 oz sliced fresh mushrooms
• 16 oz refrigerated or frozen cheese tortellini 

DIRECTIONS:

1. If using frozen tortellini, put bag in refrigerator to begin to thaw.  Combine all other ingredients in the slow-cooker.
2. Cook on LOW for 7 hours or HIGH for 5 hours.  (I have only cooked this recipe on the LOW setting, personally.)
3. Before adding tortellini, break up chunks of cream cheese with a whisk.  Stir in tortellini.  Cover and cook for 20-30 minutes until tender and hot.

Difficulty: easy
Time: ~20 minutes prep, 5.5 - 7.5 hours cooking
Source: http://www.familyfreshmeals.com

Balsamic Chicken and Mushrooms

I don't know about anyone else, but I feel as though I have pretty much eaten my way through the past several weeks.  I haven't exercised nearly as much as I normally do, either, which becomes an issue for me in more ways than one.  As with many people, I am interested in starting the new year off in a healthy way, and this recipe is a great one for that...it is full of flavor and healthy, simple ingredients.  Hailing from the blog of one of my running buddies, I have made it several times for my family and it is always a hit.

INGREDIENTS:

• 4 boneless skinless chicken breasts 
• 1/2 tsp sea salt 
• 1/2 tsp pepper 
• 1 package button mushrooms washed patted dry and sliced 
• 3 tsp, minced bottled garlic 
• 1/4 cup balsamic vinegar 
• 3/4 cup low sodium chicken broth 
• 1 bay leaf 
• 1/4 tsp dried thyme 
• cooking spray

DIRECTIONS: 

1. Season chicken with salt and pepper. Spray non stick skillet with cooking spray and heat to medium high. Add the chicken and saute until brown on one side. 
2. Add garlic and flip over chicken breasts and add mushrooms. Continue cooking while stirring mushrooms. Cook for about 3 minutes then add vinegar, broth, bay leaf, and thyme. 
3. Cover and simmer over medium low heat for 10 minutes, stirring occasionally. Remove chicken, set aside and keep warm. 
4. Continue simmering sauce, uncovered for about 7 minutes. Discard bay leaf and pour mixture over chicken and serve.

Difficulty: easy
Time: 25 minutes
Source: http://mariepalano.blogspot.com

Dijon Chicken Thighs with Artichoke Sauce (Slow Cooker)

As a huge fan of artichokes and (obviously) a huge fan of the slow cooker, I first tried this meal a few years ago when my kids were about eighteen months and three and a half years old.  In the margin of the page of the cookbook, I wrote "Very good!! Kids liked it, too!!"  I have since made it several times each fall and winter, in the hopes that my kids will continue to like artichokes and because it is such a great, tasty, easy fall meal.  This latest time, I decided to make it because chicken thighs were only $0.79 per pound and mushrooms were $1 per pack.  Can't beat cheap, easy, and delicious!

INGREDIENTS:

• 1/3 cup Dijon mustard
• 2 Tbsp chopped garlic
• 1/2 teaspoon dried tarragon (honestly, the original recipe calls for this but I couldn't find it at the store when I went, so I have never used it)
• 2 1/2 lbs chicken thighs (about 8), skinned
• 1 sm onion, chopped
• 1 8 oz pkg of sliced mushrooms
• 1 jar (12 oz) quartered marinated artichoke hearts, undrained
• 1/4 cup chopped fresh parsley (optional)

DIRECTIONS:

1. Combine mustard, garlic and tarragon (if using) in large bowl.  Add chicken thighs and toss to coat.  Transfer to slow cooker. (I generally just mix all of this in the bottom of the slow cooker.)
2. Add onion, mushrooms, and artichokes with liquid.  Cover; cook on LOW 6-8 hours or on HIGH 4 hours or until chicken is tender.  Stir in parsley (if using) just before serving.  (I program mine to cook for 7 hours and then it stays on warm for a couple more before I get home.)

Difficulty: easy

Time: 10 minutes prep, 4-8 hours cooking (depending on slow cooker setting)

Source:  Crock-Pot Cookbook (copyright 2008)

Chicken Marsala

This is definitely one of my favorite meals and it is always a treat for my entire family when I make it, as I don't make it very often.  To make it quickly, which can happen, you really need to focus a bit more than my children typically allow. This recipe also requires that the chicken be pounded.  Usually, I unnecessarily feel that this is an inconvenience; today, I actually enjoyed pounding the heck out of the chicken.  Something about it was therapeutic.  And even if it took me five extra minutes to make it than one of my more typical recipes, I gained that time and more back when it came time to sit at the dinner table, for sure.  My kids, who are notoriously slow eaters, gobbled this up in record time.  My only regret: that I didn't double the recipe so we could have it again later in the week.

INGREDIENTS:

• 4 skinless, boneless chicken breast halves (about 1 pound total)
• 1/4 cup all purpose flour
• 1/4 teaspoon dried marjoram, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup sliced fresh mushrooms (personally, I never use less than the whole container)
• 2 Tablespoons sliced green onion (I have sprinkled some onion powder in with the mushrooms when I didn't have fresh green onions.  Not totally conventional, but delicious nonetheless.)
• 3 Tablespoons margarine or butter
• 1/4 cup chicken broth
• 1/4 cup dry Marsala wine (I have always used cooking wine, but a friend recently highly recommended buying the real deal; I am going to try it next time)

DIRECTIONS:

1. Stir together marjoram, salt, flour, and pepper.
2. Place chicken between two sheets of plastic wrap and pound to 1/8 - 1/4 inch thickness.  Lightly press chicken into flour mixture; shake off excess.
3. In large skillet, cook mushrooms and green onion in 1 tablespoon of butter until tender; remove from skillet. 
4. In the same skillet, cook chicken pieces in remaining margarine over medium high heat for 4 minutes, turning to brown evenly.
5. Return mushrooms and green onion to skillet.  Carefully add broth and marsala.  Cook, uncovered, for 2-3 minutes or until mushroom mixture thickens slightly, stirring occasionally.

I usually serve this with mashed potatoes and a veggie on the side, but have also served with egg noodles or rice.

Difficulty: medium
Time: 25-30 minutes start to finish
Source: Adapted from Better Homes and Gardens cookbook