Turkey and Spinach Stuffed Shells

Inspired by a recipe found here.

Italian food is tasty, comforting, and very filling. Spaghetti was my ultimate favorite dinner growing up. I just loved having an enormous plate of pasta with a generous dollop of marinara sauce with fried ground beef mixed in. Especially fun was topping the whole glorious creation with a snow (well, more like a blizzard) of grated parmesan cheese. This was my usual request for my birthday dinner. My daughter, Natalie, loves Italian food too. "Noodle-bots" as she calls them, are probably her favorite things to eat. However, it is not always filled with as much nutritious content as it could be. This recipe puts a spin on the classic cheesy, saucy stuffed shell that is a staple in Italian cuisine. With lean ground turkey and spinach adding protein and flavor, these stuffed shells are sure to leave you not feeling guilty about dishing up seconds. What more could you ask for?

Turkey and Spinach Stuffed Shells

by Simply Shlee

Keywords: entree turkey stuffed shells spinach Italian

Ingredients (Serves 4)

• 1 jar marinara sauce
• 3/4 lbs. lean ground turkey
• 1 package frozen spinach
• 15 oz container of reduced-fat ricotta cheese
• 4 oz reduced-fat mozzarella cheese (shredded)
• 1/4 cup parmesan cheese (grated)
• 1 egg
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried parsley
• 1/2 tbsp fresh basil (minced)
• 1 box jumbo shell whole wheat pasta

Instructions

Cook the pasta according to directions on the box. Rinse and put in cold water. Saute the ground turkey until cooked (about 5-10 minutes) and season with salt and pepper.

Thaw the spinach and preheat the oven to 350F. Pour a layer of marina into the bottom of a baking dish. Mix ricotta, mozzarella, parmesan, and egg until well combined. Add salt and pepper, basil and parsley and mix well. Add ground turkey and spinach to mixture, mix well.

Fill each shell with a few tablespoons of filling and place in baking dish. Cover your shells with a layer of marinara and cover the baking dish with foil.

Bake at 350F until bubbling at the edges (about 30-40 minutes).

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Sweet and Sour Chicken

I’m in love with the Rachel Ray magazine. There are so many great recipes, articles, and general goodness for real people that it’s hard to stand. I’ll admit, I never was a huge fan of Rach’s. I’m not sure why, but something about her shows weren’t very engaging for me. But since the free subscription of her magazine started coming in the mail, I figured I’d give her another chance and my mind is blown. I’ve yet to make a recipe I didn’t like! The recipes Rach includes in her magazine incorporate ingredients that are readily available and easily modified for specific tastes.

When I came across this recipe for Sweet and Sour Chicken, I knew I had to try it. Asian cooking is a little intimidating–at least for me–but this recipe is a great success as it preserves the tastes of restaurant-style Sweet and Sour Chicken in a healthy way. Yes!

Sweet and Sour Chicken

by Simply Shlee

Keywords: entree chicken Sweet and Sour Sauce Chinese

Ingredients (Serves 4)

• 1 cup brown rice
• salt and pepper
• 1 can (20 oz.) pineapple chunks, drained, 1/2 cup juice reserved
• 2 tbsp. white vinegar
• 2 tbsp. Bragg’s liquid aminos
• 3 sprinkles of xanthan gum
• 1 tbsp. Annie's organic barbeque sauce
• 2 tsp. minced ginger
• 1 large skinless, boneless chicken breast, cut into 2-inch pieces
• 1 tbsp. olive oil
• 1 red bell pepper, cut into 1-inch pieces
• Sesame seeds for garnish

Instructions

In a medium saucepan, bring 1 3/4 cups water and 1/2 tsp. salt to a boil; stir in the rice. Cover, lower the heat and simmer until the liquid is absorbed, about 20 minutes. Let stand, covered, for 5 minutes, then fluff with a fork.

Meanwhile, in a small bowl, combine the pineapple juice, vinegar, Bragg’s, 1 sprinkle of xanthan gum, barbeque sauce and ginger. In a bowl, toss the chicken with another sprinkle of xanthan gum, 1/2 tsp. salt and 1/4 tsp. pepper.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes. Reduce heat a bit, add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks, then pour the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 5 minutes. If sauce is not thickened to desired consistency, stir in an additional sprinkle of xanthan gum. Garnish with sesame seeds. Serve over the rice.

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Sage Mashed Potatoes

Inspired by a recipe found here.

Who (besides my daughter, Natalie) doesn’t like mashed potatoes? The hearty spud mashed into a creamy treat is an irresistible side for any dish.  Though I love 'em in their purest form with butter and milk, I wanted something different for my potatoes. I wanted something healthier. And I also wanted to use some of the plain yogurt out of the massive container leftover from another dish. After some Googling, I found a recipe for sage mashed potatoes. The earthiness of the sage paired with the potato creates a delicious—and different—mashed potato.

Sage Mashed Potatoes

by Simply Shlee

Keywords: side vegetarian mashed potatoes potatoes sage

Ingredients (Serves 6)

• 3 medium potatoes, peeled and cut into 1/8-inch slices
• 1/2 vidalia onion, chopped
• 1/4 cup water
• 2 tablespoons olive oil
• 1 tablespoon minced fresh sage
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup reduced-fat plain yogurt or greek yogurt

Instructions

In a greased 11-in. x 7-in. x 2-in. baking dish, layer the potatoes and onion. Combine the water, oil, sage, salt and pepper; pour over potato mixture. Cover and bake at 450 degrees F for 45-50 minutes or until potatoes are tender, stirring twice. Transfer to a mixing bowl; add yogurt and mash.

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Coconut Chicken with Apricot Sauce

Inspired by a recipe found here.

As you will soon notice, most main dish recipes featured will be chicken dishes. Because neither Natalie nor I eat red meat, most of our dinners consist of poultry or meatless entrees. And, since Bryan's favorite source of protein is chicken breast, it just works out that our diet consists of a LOT of chicken. I don't think this is necessarily bad; white meat chicken is high in protein, low in fat, and can be made (as I'm finding) about a billion different ways. 

This recipe was suggested by my friend Cortney, who is another devoted food blog finder and recipe tryer. I can’t say she’s ever steered me wrong, so I thought I’d give it a try. She said she hides the leftovers in her fridge so she can have them for herself, so that certainly says something. And, as I thought, I was definitely not disappointed by this recipe! It’s got everything you could ever want in a chicken dish: saltiness, sweetness, crunch, melted butter, and lots and lots of flavor. The apricot sauce is different from anything I've tried before. It's a simple, yet versatile, sauce. It's not overly sweet, but does have a kid-friendly flavor profile. I would use it as a dipping sauce for basically any kind of finger food--from french fries to raw veggies.

Coconut Chicken with Apricot Sauce

by Simply Shlee

Keywords: entree chicken apricot coconut coconut chicken

Ingredients (Serves 4)

• 1 egg
• 1 cup sweetened coconut flakes
• 1/2 cup almond flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless chicken breasts
• 1/2 cup Smart Balance with Olive Oil spread
• 1/4 cup sugar-free apricot preserves
• 2 tablespoons Dijon mustard

Instructions

Preheat the oven to 400F. Line a baking sheet with parchment paper. In a medium bowl, lightly beat the egg and set aside. In a shallow bowl, combine the coconut, four, garlic powder, salt and pepper.

Working with one chicken breast at a time, dip into the egg and coat in the coconut mixture. Place on the baking sheet. Once all chicken has been coated and is on the baking sheet, evenly drizzle with melted butter. Bake for 30-35 minutes, flipping once halfway.

To make the apricot sauce, combine the apricot preserves and Dijon mustard in a small bowl. Refrigerate until ready to serve.

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Welcome to my blog!

Hello and welcome!

My name is Ashley, or Shlee, as I'm known by my closest friends and family. I'm a teacher, a mother, a fiancee, and a devout foodie. Though I've frequently perused food blogs and publications for more than 5 years, there was no real reason for me to get serious about cooking and baking. I was in high school, lived with my parents, and had a mom who was more than familiar with the kitchen. Starting college in the fall of 2007 led me to the typical dorm cuisine of prepackaged foods and whatever gunk they served in the cafeteria that day. I call these the lost years. Fast forward to May 2011. I graduated college, moved out, and realized that my meals would no longer be prepared for me by my mom. Now living with my fiance, Bryan, and our daughter, Natalie, it was paramount that I fill my family's lives with delicious, healthful, home-cooked meals. I didn't know much about cooking, but I did know that I did not want my daughter growing up on boxed mac and cheese. Though first intimidated in the kitchen, I quickly found that cooking is not as scary as it seems (my meat thermometer really eased my fears!) For the past year, every dinner eaten has been cooked from "scratch" in my obnoxiously small apartment kitchen. And now, you know what? I really love cooking. So I think it's about time I start a chronology of my kitchen experiences! Enjoy!

-Shlee :)