Amanda's Three Cheese Stuffed Shells

My lovely niece is a dietician that loves to cook and eat! Her take on this classic dish is easy to do and delicious. Included are instructions for a useful slicing technique called chiffonade. Enjoy...

Amanda's Three Cheese Stuffed Shells 

Nutrition facts for 8 servings

Ingredients:

20 uncooked jumbo pasta shells

15 ounce container ricotta cheese

8 ounces (2 cups) grated mozzarella cheese

1/2 cup grated Parmesan cheese

12 basil leaves, chiffonade

1 egg

1 (26 oz) jar spaghetti sauce

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

Angelfish’s Parmesan and Lemon Barley

I make a big pot of barley for the week and then season my portion individually. The dish still tastes fresh but I save a lot of time!

Parmesan and Lemon Barley

Nutrition facts for six 1/2 cup servings

Ingredients:

1 cup barley

Water plus 1 t bouillon (or use broth instead of water, or half broth half water)

Mix in per 1/2 cup serving of barley:

1 T Parmesan

1 T lemon juice

1 t garlic

Misting of olive oil or 1/4 t olive oil

Wharis124's Slow Cooker Spinach Chicken Feta Quiche

Yes, quiche in a slow cooker - with the wonderful nutrition of spinach! Wendy said that this delicious dish began with a recipe from Family Circle online, but that she tweaked it a bit. I think you'll find her version as yummy as she did.

The nutrition facts are at Calorie Count!

Spinach, Chicken, and Feta Quiche

Ingredients:

2 1/2 chicken breasts (approximately 1 pound), raw, cut into 1 in chunks
1 pkg (10 oz) frozen spinach, thawed and squeezed dry
6 oz fat free feta cheese
1/3 cup fresh dill
2 Tbsp onion flakes
6 large eggs
1 can fat free evaporated milk
1/4 tsp pepper
1 cup Heart Healthy Bisquick
  
Directions:

1. Coat slow cooker bowl with nonstick cooking spray.

2. In large bowl, combine chicken, spinach, feta, dill, and onion flakes. Stir until evenly blended.

3. In another bowl, whisk eggs, milk, and pepper. Stir into chicken mixture. Fold in Bisquick.

4. Pour into slow cooker. Cook for 6 hrs on LOW.

5. Remove slow cooker insert and turn out onto wire rack. Cut quiche into 8 wedges and serve.

Crazypotato98's Veggie-Cheese Stuffed Pizza

The nutrition facts for this great pizza idea are at Calorie Count!

Veggie-Cheese Stuffed Pizza

Ingredients:

2 ¼ to 3 cups all purpose flour

2 tsp salt

1 tsp sugar

2 pkg active dry yeast

1 ½ c water

2 tbsp oil

1 c whole wheat flour

12 oz shredded mozzarella cheese

Frozen spinach – you decide on the amount (I used one package)

Green bell pepper, chopped (again, you decide on one or two)

5 oz ham, chopped

Italian seasoning to taste

8-oz can spaghetti or pizza sauce

Directions:

In large bowl, combine 1 ½ c all purpose flour, salt, sugar and yeast. Heat 1 ½ cups water and oil until very warm (120 to 130 F); add to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in whole wheat flour and an additional ½ to 1 cup flour to form a stiff dough.

On floured surface, knead in ¼ to ½ cup all purpose flour until dough is smooth and elastic, about 3 to 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 F) until light and doubled in size, about 30 to 40 minutes.

Heat oven to 375 F. Grease a 12 inch pizza pan. Punch down dough several times to remove all air bubbles. On lightly floured surface, roll 2/3 of dough into a 14 inch circle; place in prepared pan.

In skillet, sauté green pepper and spinach with Italian seasoning until soft.

Spoon tomato sauce over dough. Add green pepper and spinach mixture and top with cheese. Roll remaining dough into a 14-inch circle; place on top of filling. Fold edge of crust over bottom; flute to seal. Make 5 slits with tip of knife for steam to escape. Bake at 375 F for 25 to 35 minutes.