Beef & Cheese Stuffed Shells

Well a ways down there is another Stuffed Shells recipe, and I still had half the box of Jumbo Shells leftover so I had to use them and so I threw this together. I liked this one even better!

1 lb ground beef
Jumbo shells, about 24-30
1 15oz Ricotta cheese
1 14oz Hunts Fire Roasted Diced Tomatoes
1 14oz Tomato Sauce
1 package shredded Parmesan cheese
olive oil, salt, pepper, garlic salt, Italian seasoning

--In the pot of water for pasta drizzle some olive oil and sprinkle in some italian seasoning and garlic salt. Cook shells til soft. Drain and rinse with cold water until cool enough to handle.

--Brown beef in skillet also with a little italian seasoning and garlic salt.
In a sauce pan pour in tomato sauce, diced tomatoes, a tbs olive oil, garlic salt and italian seasoning. Simmer for a few minutes.

--In a large bowl combine ricotta, beef, handful parmessan cheese, and 1/2 the tomato mixture.

--In a 8x8 baking dish pour in a little tomato mixture in the bottom. Stuff each shell with beef mixture and arrange in dish. Top with remaining tomato mix then top with desired amount of parmesan.

Bake at 375 until sauce us bubbly and cheese is melted, 30-40 minutes.

Best Blueberry Muffins

1 3/4 cups flour
1/2 cup white sugar
3 tsp baking powder
1/2 tsp salt
1 cup blueberries
1/2 cup (1 stick) butter, melted
1 cup milk
1 egg

In a large bowl combine all dry ingredients and blueberries. Make a well in the middle. In a small bowl combine the butter, milk and egg. Pour into dry ingredients and gently stir until well moistened but don't over mix.

Makes about 30 mini muffins (9-12 minuutes) or 12 regular muffins (15 minutes) filling liners to 3/4 way full.
Bake at 350 until toothpick comes out clean and golden brown

Super moist and fluffy!

The Perfect Chicken Salad Sandwich

2 cups chopped rotisserie chicken, skin removed
1/2 cup diced celery
1/3 cup diced carrots
1/3 cup diced red onion
1/2 cup mayo with olive oil
2 tbs mustard
1 tsp celery salt
1 tsp garlic salt
pinch of paprika
freshly ground black pepper
lettuce and tomato for topping
Combine the chicken, celery, carrot, red onion, mayo, mustard, celery salt, garlic salt, paprika and pepper in a bowl. Mix well.

I served on fresh croissants from the bakery. Best chicken salad sandwich I've ever had!

Strawberry Peach Crumble

1 pound strawberries, halved or quartered depending on size
1 pound yellow peaches, sliced (I used frozen)
2 tablespoons fresh lemon juice
1/4 cup brown sugar
1 1/2 tablespoons flour

2/3 cup flour
2/3 cup old fashioned oats
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick butter, chilled and cut into 1/2" cubes

For the filling: In a medium bowl mix lemon juice and flour until smooth. Add peaches, strawberries and brown sugar. Mix until coated well. Pour into a buttered 8x8 glass baking dish.
For the topping: In the bowl of a food processor, add flour, oats, brown sugar, cinnamon and salt, pulse until mixed, add cubes of butter and pulse until butter is pea sized. Crumble over fruit mixture. Bake at 350 for 45 minutes or until fruit is bubbly and crumble is golden brown.

Shrimp Orzo with Summer Veggies

Awesome summer dish!

8 oz Orzo pasta

6 tablespoons olive oil, divided

4 tablespoons red wine vinegar, divided

1 zucchini, chopped

1 yellow squash, chopped

1 red bell pepper, chopped

3 tablespoons Classico Pesto

2 tablespoons fresh lime juice

1 pound small or medium shrimp, peeled, deveined, tails removed and cooked

1 large tomato

Mix 2 tablespoons olive oil and 2 tablespoons vinegar together. Chop up veggies and add to olive oil and vinegar mix, let set for up to 2 hours. Mix pesto, lime juice, and remaining olive oil and vinegar, add shrimp and let set for up to 2 hours. Cook pasta in boiling salted water. Rinse with cold water and drain. If shrimp is already cooked then add the shrimp and veggies in a saucepan together over medium heat until shrimp and veggies are steamy, 10-15 minutes.

Spread pasta out in a large bowl or serving dish, top with the shrimp and veggies. I also made more of the pesto marinade for serving. Chop up tomato and sprinkle on top.

This can be served hot, room temp or even cold. We did warm and it was fantastic. Even great as leftovers.

Chocolate Banana Bundles

2 Tbs butter

1/4 cup packed brown sugar

2 ripe bananas halved lengthwise

1 sheet frozen puff pastry, thawed

chocolate syrup and vanilla icecream for topping

In a large skillet melt butter over medium heat. Stir in brown sugar until blended. Add bananas, stir to coat. Remove from heat and set aside.

Unfold puff pastry. Cut into four rectangles. Place halved banana in the center of each one. Overlap two opposite corners of pastry over banana. Pinch tightly to seal. Place on parchment paper-lined baking sheets. Bake at 400 for 20-25 minutes or until golden brown. Drizzle with chocolate syrup. Serve warm with vanilla icecream.

Yummy chocolatey fruity dessert!