"Meatless Monday" Recipe of the Week - Three Cheese Manicotti

This week's "Meatless Monday" Recipe of the Week is - Three Cheese Manicotti. You can find many versions of this at various websites, I'm using the one on the CooksRecipes website. The Cooks site has such a great selection of recipes to please all tastes, cuisines, or diets. Check it out today. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html


Three Cheese Manicotti
This recipe calls for purchased marinara sauce, but you can use about 1 3/4 cups homemade marinara or even leftover spaghetti sauce (should you conveniently happen to have some on hand). Whatever sauce is used, this pasta dish is easy enough to prepare for a weeknight supper, yet impressive enough to serve company.

Recipe Ingredients:
1 (12-ounce) package manicotti pasta shells (or 14 manicotti shells)

2 (15-ounce) cartons ricotta cheese
4 1/2 cups mozzarella cheese, grated - divided use
1 cup freshly grated Parmesan cheese - divided use
2 large eggs, lightly beaten
2 tablespoons chopped fresh flat-leaf parsley or 1 tablespoon dried parsley leaves
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (26-ounce) jar marinara sauce

Cooking Directions:
1 - Grease a 10 x 15-inch sided baking pan, such as a jelly roll pan; set aside.
2 - Cook manicotti pasta shells according to package directions; drain and set aside.
3 - In large bowl combine the ricotta cheese, 3 cups mozzarella cheese, 3/4 cup Parmesan cheese, beaten eggs, parsley, salt and pepper, mixing well. Divide mixture into 14 balls*.
4 - Carefully split a manicotti shell open. Shape a cheese ball to fit the shell; close shell and lay seam-side down into prepared baking pan (do not crowd the manicotti, allow some space between); repeat procedure with remaining shells and cheese balls.
5 - Pour marinara sauce evenly over shells, spreading as needed to completely cover the shells with sauce so they won't dry out while baking. Top with remaining 1 1/2 cups mozzarella and 1/4 cup Parmesan cheese.
Bake uncovered at 350°F (175°C) for 30 to 35 minutes or until bubbly and cheese filling is set.
6 - Makes 14 manicotti.

*An easy way to divide the ricotta cheese mixture evenly is to form a "log" using plastic wrap, then divide the log into 14 sections.

Variation: 3 Cheese & Spinach Manicotti - For filling, combine 1 (15-ounce) carton, 2 cups shredded mozzarella, 1/2 cup freshly grated Parmesan cheese, 1 large egg, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and and 1 (10-ounce) package frozen chopped spinach that has been thawed and squeezed dry; proceed as instructed above for filling manicotti; topping with the marinara sauce, then 1 1/2 cups shredded mozzarella and 1/4 cup Parmesan.

Nutritional Information Per Serving (1/14 of recipe): 362.3 calories; 39% calories from fat; 16.0g total fat; 82.5mg cholesterol; 847.3mg sodium; 370.9mg potassium; 28.8g carbohydrates; 0.8g fiber; 5.5g sugar; 28.0g net carbs; 25.0g protein.
https://www.cooksrecipes.com/mless/three-cheese-manicotti-recipe.html

Diabetic Dish of the Week - Garden Pasta Salad

This week's Diabetic Dish of the Week is a Garden Pasta Salad. Pasta Shells and a variety of Vegetables makes a perfect side or entree for your Diabetic Friendly Meal. You can find this recipe along with all the other healthy and delicious recipes at the CooksRecipes website!   http://www.cooksrecipes.com/index.html

Garden Pasta Salad

Who can resist a creamy pasta and vegetable salad that has 31% less calories than the traditional recipe. Use your favorite vegetables in place of those suggested in the recipe if you like.

Recipe Ingredients:

1 pound penne or medium pasta shells, cooked, drained, cooled

1 large yellow or red bell pepper, sliced
1/2 cup fresh or thawed frozen peas, cooked
1/2 cup sliced green onions
1/2 cup blanched sugar snap peas
1/2 cup sliced carrots
1/2 cup fat-free mayonnaise
1/2 cup red wine vinegar
1/4 cup fat-free milk
1/4 cup minced fresh parsley
3 tablespoons Equal® Spoonful*
2 teaspoons drained green peppercorns, crushed (optional)
Salt and ground black pepper to taste

Cooking Directions:

1 - Combine pasta, bell pepper, peas, green onions, snap peas and carrots in salad bowl. Blend mayonnaise, vinegar, milk, parsley, Equal® and peppercorns, if desired.
2 - Stir dressing into salad mixture. Season to taste with salt and pepper. Refrigerate, covered, 2 to 3 hours to allow flavors to blend.
Makes 10 servings.

*May substitute 4 1/2 packets Equal sweetener

Nutritional Information Per Serving (1/10 of recipe): calories 196, protein 7 g, carbohydrate 40 g, fat 1 g, cholesterol 1 mg, sodium 110 mg.

http://www.cooksrecipes.com/diabetic/garden_pasta_salad_recipe.html

"Meatless Monday" Recipe of the Week - Festive Stuffed Shells

From the website of PBS/Recipes, Festive Stuffed Shells. Also included is a recipe for Quick Baby Spinach Salad. You can both recipes on the PBS/Recipe website which has a great selection of recipes for all tastes and cuisines, Enjoy!   http://www.pbs.org/food/recipes/

Festive Stuffed Shells

Festive Stuffed Shells can be the star of this magical holiday meal. I love to prepare this satisfying pasta dish to serve at gala gatherings.

Ingredients
20 to 22 jumbo pasta shells
3 to 4 large russet potatoes, baked and cooled

¼ cup unsweetened nondairy milk
½ cup diced yellow or sweet onion
1 teaspoon fresh minced garlic
¼ teaspoon sea salt
2 cups lightly packed baby spinach, finely chopped
1⅓ cups your favorite prepared marinara sauce, plus more for serving
Chopped fresh flat-leaf parsley, for garnish (optional)


Directions
1 - Preheat the oven to 400 degrees F.
2 - Bring a large pot of salted water to a boil over medium-high heat. Add the shells. Decrease the heat to medium-low and cook, stirring occasionally, until the shells are almost cooked but still quite firm. Drain and let cool.
3 - Meanwhile, slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon. Measure out 3 cups of the potato pulp, making sure to pack it very tightly into the measuring cup. Put the 3 cups of the potato pulp in a high-performance blending appliance.
4 - Add the nondairy milk, onion, garlic, and salt. Process until smooth. Transfer to a large bowl. Fold the chopped baby spinach into the potato mixture.
5 - Spread 1 cup of the marinara sauce into the bottom of a 9 x 12 inch casserole dish. Spoon about 1 ½ tablespoons of the potato filling into each of the shells. Place each shell into the prepared casserole dish. Repeat until all shells are stuffed. Top each shell with 1 heaping teaspoon of the marinara sauce.
6 - Cover loosely and bake 50 minutes to 1 hour, until the sauce is bubbling. Uncover during the last 5 to 7 minutes. Cool 5 to 10 minutes before serving. Sprinkle with optional chopped fresh flat-leaf parsley, if desired. Serve extra sauce in a gravy boat or small bowl to pass around the table.
Tips/Techniques
* Serve 3 to 4 shells per person arranged on top of Quick Baby Spinach. For a completely oil-free recipe, use no-oil marinara sauce.



Quick Baby Spinach Salad

Ingredients
3 cups lightly packed baby spinach
2 teaspoons balsamic vinegar
1 teaspoon maple syrup
Sea salt or Himalayan pink salt, to taste
Freshly ground pepper, to taste
Directions
1 - Put the spinach in a medium bowl.
2 - To make the dressing, put the vinegar and maple syrup in a small bowl and briskly whisk until smooth.
3 - Pour the dressing over the spinach and toss gently to coat the leaves. Top with salt and pepper as desired.
Yield: 2 to 3 servings

http://www.pbs.org/food/recipes/festive-stuffed-shells/

Diabetic Dish of the Week - Chicken & Turkey Sausage & Spinach Stuffed Shells

This week's Diabetic Dish of the Week is a Chicken and Turkey Sausage & Spinach Stuffed Shells.


Chicken and Turkey Sausage and Spinach Stuffed Shells

Ingredients:

18 uncooked Jumbo Shell Pasta; Whole Grain if you can find them.

1 tsp. Extra Virgin Olive Oil

8 oz. Spicy Italian Turkey Sausage, casings removed. Jennie - O Turkey are the best to use.

½ c. chopped Red Onion

2 cloves Garlic, minced

6 oz. package. Baby Spinach

1 cup Fat-Free Ricotta Cheese

1½ cups Tomato-Basil Pasta Sauce, divided

½ cup Kraft Reduced Fat Shredded Parmesan Cheese, divided

¼ cup chopped fresh Basil


Directions:

1 - Preheat oven to 375°. Cook pasta according to package directions. Drain.

2 - Meanwhile, heat oil in large nonstick skillet over medium heat. Add sausage, onion and garlic; cook 5 minutes or until sausage begins to brown, stirring to break up meat. Add spinach in batches; cook and stir until wilted. Remove from heat; stir in ricotta cheese, ½ cup pasta sauce and ¼ cup Parmesan cheese.

3 - Arrange shells in 2-qt. casserole. Fill shells evenly with turkey mixture. Spoon remaining 1 cup pasta sauce evenly over shells. Cover with foil.

4 - Bake 30-35 minutes or until heated through. Top with remaining ¼ cup Parmesan cheese and basil. —6 servings.

Nutrition (per serving—3 filled shells): 255 calories, 5 g fat, 2 g saturated fat, 15 g protein, 36 g carbohydrate, 24 mg cholesterol, 4 g fiber, 580 mg sodium; 2 starch, ½ fat,

Jennie - O Turkey Recipe of the Week - Garden Turkey Salad Shells

For this week's Jennie - O Turkey Recipe of the Week I have Garden Turkey Salad Shells. Jumbo Pasta Shells stuffed with JENNIE-O® Hickory Smoked Honey Roasted Turkey Breast, Zucchni, Red Peppers and more! This recipe along with countless other delicious and healthy recipes can be found on the Jennie - O website!     http://www.jennieo.com/

Garden Turkey Salad Shells

Ingredients

15 jumbo pasta shells
12 ounces JENNIE-O® Hickory Smoked Honey Roasted Turkey Breast from the service deli, cut into thin strips
1 cup shredded zucchini
½ cup finely chopped red pepper
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
½ teaspoon Italian seasoning
½ teaspoon sugar

Directions
1 - Cook pasta according to package directions.
2 - In large bowl, combine turkey, zucchini, pepper and cheese.
3 - In small bowl, whisk oil, vinegar, garlic, seasoning and sugar. Pour over turkey mixture; toss.
4 - Spoon turkey mixture into each pasta shell. Place shells, filled side up, in baking dish. Cover and chill several hours or overnight.

Nutritional Information

Calories 320 Fat 10g
Protein 20g Cholesterol 30mg
Carbohydrates 31g Sodium 520mg
Fiber 2g Saturated Fat 2g
Sugars 6g

http://www.jennieo.com/recipes/1-Garden-Turkey-Salad-Shells