Broccoli Cheese Stuffed Shells

20 Jumbo Shells, cooked and drained

1/2 pound ground sausage

1 jar spaghetti sauce (I use Bertoli Organic Olive oil, Basil & Garlic)

2 cups chopped broccoli

15oz Ricotta cheese

1 cup Mozzarella cheese

1/4 Parmesan cheese

1/2 tsp black pepper

1/2 tsp Italian Seasoning

garlic salt and onion powder to taste

Cook shells accordingly

Brown sausage

In a large bowl mix all cheeses, broccoli and seasonings. Add sausage. Stir well. Drain shells, rinse with cold water to you can touch them. Pour 1 cup of the spaghetti sauce into 9x13 dish. Stuff each shell with mixture. Set in dish. Pour the remaining spaghetti sauce over shells. Bake at 400 for 20-25 minutes.

This is quite good, I might try a different vegetable next time.

Peanut Butter Puffs

Perfect little kid snack and fairly healthy

In a small saucepan over medium heat, combine 1/4 cup honey and 2 Tbs brown sugar. Heat and stir until just boiling and brown sugar is dissolved. Remove from heat. Add 1/4 cup creamy peanut butter, stir until smooth. Then add 1 3/4 cup rice krispies and stir until evenly coated. Set aside to cool. Then scoop out and form into small balls. Let stand on wax paper in fridge for a few minutes then store in airtight container at room temp.

Fiesta Salsa Dip

So when I throw something together, I don't measure anything out. So I was really wanting a good salsa dip one afternoon and used everything I had on hand to come up with this...

2 tomatoes
2 avacados
1/2 red onion (I only had half, it could use the whole thing)
1 jalepeno, cleaned (2 wouldn't be a bad idea)
1 can black beans, rinsed
1 cup corn
4 garlic cloves
handful cilantro
juice of 1 lemon
a few Tbs olive oil
salt&pepper
garlic salt

Chop, dice, mince whatever you gotta do, throw it all together in a big bowl and stir together. Serve with tortilla chips. Hit the spot!

Creamy Italian Chicken Orzo

1 lb boneless skinless chicken breast, cut into bite-size chunks 1 zucchini, chopped 1 10oz tub Philadelphia Italian Cheese and Herb cooking creme 1 can diced tomatoes 2 cups hot cooked orzo pasta

Cook chicken and zucchini in large skillet on medium heat until chicken is done. Season with salt and pepper. Add cooking creme and tomatoes, cook and stir for a couple minutes. Serve over pasta.

Santa Fe Mexican Pie

1 lb ground beef

1 15oz can black beans, rinsed

1 14.5 oz diced tomatoes, drained

1 cup frozen corn

2 green onions, sliced

1 10oz tub Philadelphia Santa Fe cooking creme, divided

3 flour tortillas, 6inch

3/4 cup Mexican Style shredded cheese

In large bowl, combine browned beef, black beans, tomatoes, corn and green onions. Add 3/4 cup cooking creme, mix lightly. Spoon 1/3 of mixture into a 9 inch pie plate. Top with 1 tortilla, half the remaining beef mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining beef mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese. Bake at 375 for 20 minutes, or until heated through and cheese is melted.

Asparagus Cream Pastry

Great new & delicious appetizer!

1 8oz package Philadelphia Cream Cheese, softened

1 sheet Puff Pastry, thawed

1/2 cup grated Parmesan cheese

3 Tbs lemon juice

pinch of basil

1 lb fresh asparagus

Olive oil for drizzling

In small bowl combine cream cheese, parmesan, lemon juice and basil. Unfold puff pastry sheet on greased baking sheet. Cut into 6 rectangles. Spread cream cheese mixture on each pastry. Trim asparagus to be a bit shorter than pastry, alternating directions of spears, place 4-5 on each pastry. Drizzle with olive oil. Bake at 400 for 18-20 minutes or until golden brown. Sprinkle with shaved parmesan.

*I served this with Tomato & Basil soup.

Lasagna Casserole

Got this delicious new idea for lasagna from a friend Jennifer. You must try this one out!

1 to 1 1/2 pounds ground beef
1/2 cup chopped onion
1/2 tsp salt & pepper
1 pound medium shell pasta, cooked and drained
1 pound shredded mozzarella cheese, divided
1 24oz carton small curd cottage cheese
2 eggs beaten
1/3 cup grated Parmesan cheese
1 Tbs dried parsley flakes
1 jar spaghetti sauce

1.) In a skillet cook beef and onion, drain. Season with salt and pepper

2.) In a large bowl mix pasta, 3 cups mozzarella, cottage cheese, eggs, Parmesan cheese, parsley and pepper

3.) Pour into greased large casserole dish, top with beef mixture, then spaghetti sauce. This will make a lot, so either put into 2 pans and freeze one, or a huge casserole dish.

4.) Cover with foil and bake at 350 for 45 minutes. Remove foil and top with remaining mozzarella and bake for another 15 minutes. Let stand 10 minutes before serving. Great with french or garlic bread and salad.

Enjoy!