Turkey and artichoke stuffed shells

To be honest this recipe involves a good bit of chopping & grating.  However, it makes a lot and freezes great, so it is one I make often.  I can't tell you how many times I've been saved because I had one of these in the freezer.  Even if you forgot to thaw it, in about an hour it can go from freezer to table.  Definitely my favorite make ahead and freezer meal!  Recipe and picture original here

Ingredients

• 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 pound ground turkey
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
• 1 (15-ounce) container ricotta cheese
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh flat-leaf parsley
• 5 cups Arrabbiata Sauce, recipe follows
• 1 1/2 cups grated mozzarella (about 5 ounces)

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

• 2 tablespoons extra-virgin olive oil
• 6 ounces sliced pancetta, coarsely chopped
• 2 teaspoons crushed red pepper flakes
• 2 garlic cloves, minced
• 5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Taco bake

One of Elliot's favorite meals - he ate a ton of this without us having to remind him to take each and every bite, which was a nice change from the norm these days.  I never use as many tortillas as the recipe calls for, just put one layer of tortillas to cover the bottom then another layer in the middle.  Tonight I just made one casserole but in the past I've made the two small ones and froze the second.

The pictures haven't been too appetizing lately.  Seems like all the "real" food bloggers were gifted with cooking and photography talent.  That's okay, I'm not exactly destined for fame with a title like Davis Favorite Recipes :)

Layered Mexican Casserole

1 pound ground beef
1 jar (8 ounce) chunky salsa
1 package (1.5 ounces) taco seasoning
1 container (12 ounces) cottage cheese
1 package (8 ounces) shredded Cheddar cheese, divided
2 eggs, beaten
10 flour tortillas (about 7" diameter), divided
1 can (about 4.5 ounces) chopped green chiles, drained
1 can (4.25 ounces) chopped ripe olives, drained

Brown ground beef in a medium skillet over medium-high heat, stirring occasionally.  Remove from heat; drain.  Sitr in salsa and taco seasoning.

In a medium bowl, combine cottage cheese, 1-cup Cheddar cheese, and eggs.  Grease two 8" square pans.  Place 4 tortillas over bottom and up the sides of each pan.  Spoon one-fourth of the meat mixture and one-fourth of the cottage cheese mixture over tortillas in each pan.  Place 1 tortilla in center of each pan.  Spoon remaining one-fourth of meat mixture and remaining one-fourth of cottage cheese mixture over tortilla in each pan.  Sprinkle with green chiles, olives, and remaining 1-cup Cheddar cheese.  Cover and store in refrigerator until ready to bake.

Bake covered casserole in 350-degree oven 45 to 50 minutes or until heated through.  Uncover and bake 5 minutes longer or until cheese is bubbly.  Serve warm.

Yeild: two 8" casseroles, about 6 servings each

Best pancakes ever - and they're whole grain!

These pancakes really are amazing.  The mix is super easy to make and from there it only takes a few minutes to mix up a batch of fresh, healthy pancakes.  And the completed pancakes freeze well- I usually make a batch of 30-40 to freeze, then when we want something healthy and fast for breakfast just pop them in the toaster!

4 cups white whole wheat flour
1 cup whole wheat pastry flour (or additional white whole wheat)
3 1/2 cups old-fashioned or rolled oats
3 Tablespoons sugar
3 Tablespoons baking powder
1 Tablespoon baking soda
1 Tablespoon salt
3/4 cup vegetable oil

Grind the oats in a food processor.  Combine all dry ingredients in a mixer and mix on low speed.  While the mixer is running, add the oil slowly.  Store mix in freezer.

To make pancakes:  whisk together 1 cup mix, 1 cup buttermilk, 1 egg and 1 Tablespoon of orange juice.  Let set 15 minutes.  Cook on 325 degree griddle for a couple minutes per side.  I always add blueberries to mine, or chocolate chips on special occasion. 

 Original recipe from King Arthur Flour

Classic Lasagna

Made this for dinner tonight and it was great.  From Allrecipes website, "World's Best Lasagna".  I used half whole wheat noodles and half regular, but next time I'll go all whole wheat as the wheat noodles didn't seem unusual at all.  I like that you make the meat sauce for it instead of using jarred sauce.  Next time I'll double the sauce recipe and freeze some to use for spaghetti.

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds  (I didn't have these, so just left them out)
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Chicken Rice Casserole

We really do try to eat healthy most of the time.  But, there are a few comfort food recipes that I just can't give up.  This is one of those recipes.  I like this recipe because it is a cheesy, creamy, stick to your ribs comfort food, but also because it makes a TON and does so well in the freezer.  It can be made completely ahead then just baked for 30 minutes and it's done. 

I made this last night to take to a friend who had a baby.  It was an easy Sunday lunch for us too, just put the breadcrumb topping on and bake while you throw together a salad.  Since it feeds so many and can be almost entirely prepared ahead of time, it would be a good choice if you were having a big group over for Sunday lunch.  With a salad it can be a whole meal.

I made this into two 13x9 dishes, but you could make one huge casserole or break it out into four 8x8 dishes and freeze for future meals.  Cook once eat four times?  My kind of recipe :)

Favorite Chicken and Wild Rice Casserole


2 (6oz) fast cooking long grain/wild rice  (I just used regular brown rice- 1 1/2 cups of dry rice, cooked)
¼ cup butter
1 large chopped onion
4 celery stalks
1 can tiny whole corn
2 cans sliced water chestnuts (I use one can and dice them)
5 cups chopped, cooked chicken
4 cups grated cheddar cheese, divided
2 cans cream of chicken soup
1 (16oz) tub sour cream
1 cup milk
½ tsp salt
½ tsp pepper
½ cup breadcrumbs
melted butter

Prepare rice and set aside.

Melt butter and add onions, celery, corn, and chestnuts. Saute until tender. Stir in rice,
chicken, 3 cups of cheese, soup, sour cream, milk, salt and pepper. Spoon into baking
dish(es). Stir breadcrumbs into melted butter. Sprinkle on top of casserole. May also
sprinkle sliced almonds. Bake at 350 for 30 minutes. Sprinkle with remaining 1 cup of
cheese and bake 5 more minutes.

Also great frozen!! Freeze before adding breadcrumbs and before baking. When ready
to use: De-thaw, add the breadcrumb topping, bake at 350 for 30 minutes, top with
cheese, then bake 5 more minutes.

Savory Crescent Chicken Squares

My favorite comfort food.  They take awhile to make and are not healthy at all.  But they are sooooo good and freeze beautifully.  Whenever I make them I make a big batch (like, quadruple the recipe or more) and freeze them.  We use crushed ritz crackers instead of the croutons.

Savory Crescent Chicken Squares
from Pillsbury

1 (3 oz.) package cream cheese, softened
1 tablespoon margarine or butter, softened
2 cups cubed cooked chicken
1 tablespoon chopped chives or onion
¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 (8oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 tablespoon margarine or butter, melted
¾ cup seasoned croutons, crushed finely

Heat oven to 350° F. In medium bowl, beat cream cheese and 1
tablespoon softened margarine until smooth. Add chicken, chives,
salt, pepper, milk and pimiento; mix well.
Separate crescent dough into 4 rectangles. Firmly press
perforations to seal. Spoon ½ cup of chicken mixture onto center
of each rectangle. Pull 4 corners of dough to center of chicken
mixture; twist firmly. Pinch edges to seal. Place on ungreased
cookie sheet. Brush tops of sandwiches with 1 tablespoon melted
margarine; sprinkle with crushed croutons. Bake at 350° F. for 25
to 30 minutes or until golden brown. 4 sandwiches.

To make ahead: Crush or process croutons in food processor.
Cook (boil or microwave) chicken, cool and chop. Chop chives.
Mix together cream cheese, butter, milk, chives, salt and pepper.
Add chicken and combine. Cover and place in refrigerator until
ready to assemble.

Quinoa Stuffed Peppers

The best stuffed peppers I've ever had.  I've found I don't like ground beef in stuffed peppers - the grease just doesn't seem to go well with the other ingredients - leaving a slick feeling in my mouth that I don't like at all.   I love the chewy texture of the quinoa in these, plus they are loaded with veggies.  Elliot eats them too!  They are healthy, can be assembled ahead, make a large batch, and freeze well.

The recipe makes a lot of the stuffing.  You could use 7 peppers instead of the 4 that's called for, or you could use the leftover stuffing to make quesadillas or something the next day.

* 1 medium onion, finely chopped (1 cup)
* 2 Tbs. olive oil
* 2 ribs celery, finely chopped (1/2 cup)
* 1 Tbs. ground cumin
* 2 cloves garlic, minced (2 tsp.)
* 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
* 2 15-oz. cans diced tomatoes, drained, liquid reserved
* 1 15-oz. can black beans, rinsed and drained
* 3/4 cup quinoa
* 3 large carrots, grated (11/2 cups)
* 11/2 cups grated reduced-fat pepper Jack cheese, divided
* 4 large red bell peppers, halved lengthwise, ribs removed

Directions

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Sugar Cookies

One of my favorite memories growing up was decorating sugar cookies at nearly every holiday. I had no idea back then how much work my mom put into making and especially cleaning up the mess after! It's a tradition I am excited about passing along to my kids. These cookies are soft and hold their shape well when baked. They also freeze well, just thaw at room temperature.

Deluxe Sugar Cookies

1 cup butter or margarine, softened

1½ cups confectioners' sugar

1 egg

1 teaspoon vanilla

½ teaspoon almond extract

2½ cups all-purpose flour

1 teaspoon soda

1 teaspoon cream of tartar

Mix thoroughly butter, confectioners' sugar, egg, vanilla and almond extract. Blend in flour, soda and cream of tartar. Cover; chill 2 to 3 hours.

Heat oven to 375º. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edge.

MAKES ABOUT 5 DOZEN 2 TO 2 ½ INCH COOKIES.

Lemon Raspberry Muffins

I love muffins, and these are my absolute favorite. The flavors are light and fresh and always seem to cheer me up. The original recipe is from Eating Well. I changed it to make it all whole wheat and a more noticeable lemon flavor.

Whenever I make muffins I make a double batch and freeze the extras. Muffins freeze very well and can be thawed from frozen by wrapping in a paper towel and microwaving on high for one minute.


Ingredients

* 2 lemons
* 1/2 cup sugar
* 1 cup nonfat buttermilk + a little extra
* 1/3 cup canola oil
* 1 large egg
* juice from half a lemon
* 1 cup white whole-wheat flour
* 1 cup whole wheat pastry flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 1/2 cups fresh or frozen (not thawed) raspberries, cut into pieces

Preparation

1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
2. Use a vegetable peeler to remove the zest from the lemons in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and lemon juice and pulse until blended.
3. Combine the whole-wheat flours, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Let batter rest 10-15 mins. Divide the batter among the muffin cups. Top with coarse sugar if desired.
4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.