Cheese Stuffed Shells

Hello darlings, 

I will begin this recipe by saying, CAUTION: this is NOT a healthy recipe this is purely for the comfort and satisfaction of your tastebuds! I had one of those days where I just needed a little comfort food, and to me comfort food means Italian food 100 percent! 

Serving size: 4 servings 

Ingredients: 

1 box of Large Shells 

1 16oz container of Ricotta cheese

1C shredded swiss cheese 

1/2 Yellow Onion 

1 1/2C of Spinach

2tsp of Sugar

1tsp of Nutmeg 

Garlic Powder

Spike Seasoning

Italian Seasoning

16oz of Ground beef 

16oz can of Marinara Sauce 

Directions: 

Bring water to a rolling boil in a medium pot, add the box of large shells and boil for 9 minutes. While noodles are boiling, grab a medium mixing bowl and add ricotta cheese, swiss cheese, garlic powder, spike seasoning, sugar, and nutmeg, set to the side.

Take a blender or Ninja/bullet and blend the onion into a thick liquid add it to the mixing bowl (with ricotta). Add the spinach into the ninja/blender/bullet and process them until they are finely chopped, then add to the mixing bowl.

Once all ingredients are in the bowl, mix thoroughly. When the noodles are done boiling place them evenly in one layer on a cookie sheet, and preheat your oven to 375 degrees. Fill a sandwich baggie with the cheese mixture and cut one edge of the baggie, fill the inside of each shell with the cheese. I was pretty generous with the amount of cheese I put in each shell. 

Once each shell is full, place the noodles in the oven for about 12 minutes. Grease a medium sauce pan, and brown the ground beef. Make sure you SEASON your meat, I recommend Spike Seasoning. Drain any excess juices created from the meat and add the marinara sauce, then sprinkle Italian seasoning over the meat sauce mixture. 

Once the noodles finish cooking in the oven, place 4-5 shells on each plate and ladle the meat sauce on top. Garnish with parmesan cheese and enjoy! 

Chicken Bok Choy

Hello Darlings, 

Although spring is around the corner we're still in rainy/cold season and I couldn't help but share this amazing soup recipe that I made a couple of years ago. I was on a really strict diet at the time and I was forced to get creative, BUT now I get to share it with all of you! 

Ingredients: Yields 4 Servings 

4 Boneless Skinless Chicken Breast (or 2 Large)

2 Tbsp of Olive Oil 

6-8 cups of water (you can use more or less depends on you!)

2 Heads of Mini Bok Choy 

1 Bunch of Scallions 

1 Cup Sliced Mushrooms 

Italian Seasoning

Salt & Pepper 

Optional: Chicken Bouillon cubes (I don't recommend using salt if you add the bullion cubes) 

Directions: 

Season and bake your chicken at 375 degrees. While your chicken is cooking, in a large pot add 6-8 cups of water place on medium heat and add the olive oil to the water. slice your mushrooms, scallions and boo chop add them to the soup.  After chicken is cooked, cube and add to the soup. Add the italian seasoning, salt and pepper to taste. 

If you choose to use Chicken Bouillon (I suggest low-sodium), add the cube to the water mix immediately after adding the olive oil. 

Let simmer for 5-7 minutes, serve and enjoy! 

SMR

 

Low-Carb Creamy Chicken

Hello Darlings, 

Made this sauce for the first time last night ... and it was BOMB! plus my husband is doing an extremely low-carb diet and I wanted to make a dinner we could both thoroughly enjoy: 

broccoli-chicken-close-up-262973.jpg

Ingredients: Yields 2 Servings 

Chicken: 

2 Boneless Skinless Chicken Breast

Salt & Pepper to taste

1 Tbsp Spike Seasoning

Sauce: 

1 Cup of Half & Half (you can also use fat-free)

1 Tsp Italian Seasoning 

1 Tbsp Minced Garlic

1 Tsp Onion powder 

1 Tbsp Almond flour (You could also use regular flour or cornstarch, I chose almond flour because its a low-carb healthier option.) 

Directions:

Preheat the oven at 375 degrees, cover a pan with tinfoil and place the chicken, add seasonings and massage into the meat, bake for 20 minutes. Heat a medium sauce pan on high heat, take the chicken out of the oven and sear each side for 2-3 minutes or until it reaches the color of your liking. 

In a small sauce pan on low heat add the half & half, Italian seasoning, minced garlic and onion powder, stir for 2 minutes. Add the almond flour, and stir until the sauce thickens. If it hasn't thickened after about 1 minute, add a pinch more. Stir continuously until you're ready to serve. When the sauce is thickened, pour over chicken. 

Serve over grilled veggies (to stay with a low carb option) or roasted potatoes for a yummy dinner!  

SMR