Stuffed Shells

Stuffed Shells

1 box jumbo pasta shells

1 (2 lb) container ricotta cheese

2 C shredded mozzarella

1 C grated Parmesan cheese

3 eggs

3/4 tsp. oregano

2-3 ( 28 oz) jars or cans of spaghetti sauce

If you do not want to make 2 pans of pasta or freeze extra shells for a later meal cut this recipe in half. Cook the shells according to the package directions. Drain the pasta and cool in a

single layer on a baking sheet or wax paper. Combine the ricotta, mozzarella, and Parmesan, eggs, and oregano. Fill each shell with some of the cheese mixture. Spread a thin layer of sauce in the bottom of a 9 x 13 inch baking dish. Place the shells in the pan in a single layer. Cover with sauce. Bake covered at 350°F for 45-50 minutes or until hot and bubbly. To freeze any extra shells flash freeze for about an hour on a cookie sheet in a single layer then transfer to a resealable plastic bag. To use frozen shells, use them from frozen. Place sauce in the bottom of the baking dish. Place the shells in a single layer then cover with sauce. Bake for about 60 minutes or until hot and bubbly.

Chicken Fajitas

Chicken Fajitas

1 onion, sliced   

1 green bell pepper, sliced

1 red bell pepper, sliced    

 1 lb. chicken, sliced

 juice of one lime

flour tortillas

Heat a large skillet and add oil. Quickly sauté the onion and peppers. Remove from the skillet. Cook the chicken until cooked through. Add the onions and peppers back to the skillet. Add the juice of one lime, if desired. Serve in tortillas.

Chicken and Feta Bow Tie Pasta

Chicken and Feta Bow Tie Pasta

4 boneless chicken breasts

2 C bowtie pasta

1 pkg frozen California Style Vegetables (broccoli, cauliflower and carrots mix)

8 oz feta cheese, crumbled

lemon pepper seasoning to taste

4 Tbsp butter

1 ½ C half and half

Season chicken with lemon pepper and grill or broil it until done. Meanwhile cook the pasta and vegetables according to package directions. When the chicken is done slice it into strips and set aside. Drain pasta and return to the cooking pot. Add the butter and stir gently until melted. Add the half and half and turn stove on to low heat. Stir in feta cheese, vegetables and chicken. Heat until warmed and sauce is thickened.