STUFFED SHELLS FLORENTINE RECIPE

Delicious and cheesy Pasta Shells full of a spinach, mushrooms and tomatoes filling. Stuffed Shells Florentine are vegetarian, freezer-friendly, and therefore the perfect easy, weeknight dinner!

Pasta shells full of a cheesy spinach and mushroom mixture is that the ultimate comfort dinner, and it’s very easy to form .

Stuffed shells are a fun and attractive option for pasta night, but also an ingenious thanks to sneak in some good-for-you veggies. Covered and masked in cheese, of course. 

Baked on a bed of flavorful marinara until cheesy and bubbly, these simple stuffed shells are great for a family dinner or maybe a pot luck. It makes tons of filling that holds up well, and you’ll be ready to stuff around 20 shells. 

INGREDIENTS :

• 2 cans (14 ounces each) diced tomatoes, drained
• 1 box (12 ounces) Jumbo Pasta Shells
• 1 tablespoon butter, divided
• 10 to 12 ounces fresh baby spinach
• 8 ounces sliced mushrooms
• 4 cloves garlic, minced
• salt and fresh ground pepper, to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1 cup marinara sauce
• 1 1/2 cups part-skim shredded mozzarella cheese
• chopped fresh parsley

INSTRUCTIONS :

1. Preheat oven to 350F.
2. Cook Pasta Shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.
3. In a large skillet, melt 1/2 tablespoon butter over medium-high heat.
4. Add sliced mushrooms and cook for 5 minutes.
5. Stir in garlic; add remaining butter, and continue to cook for 1 minute.
6. Add in drained tomatoes.
7. Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.
8. Stir in the spinach. Since we're using a lot of spinach, you will want to cook it in batches. As soon as one batch is cooked down, add the next - I break it up into 3 batches.
9. Remove from heat. Taste for seasonings and adjust accordingly.
10. Drain shells and rinse with cold water; pat dry with paper towel.
11. Spread 1-cup marinara sauce on the bottom of a 9x13 baking dish.
12. Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.
13. Sprinkle the stuffed shells with shredded mozzarella cheese.
14. Bake for 20 to 25 minutes, or until bubbly.
15. Remove from oven.
16. Garnish with parsley and serve.

COCONUT VEGGIE CURRY RECIPE

Coconut Veggie Curry (vegan, gluten-free): a really simple recipe for this veggie curry, made in 20 minutes and with only 8 ingredients. Vegan, Gluten-Free, Oil-Free.

I’m the sort of one that , once they find one ingredient that they like, use it everywhere. Are you wish me? for instance , i might use oats in every single sweet recipe if I could, a bit like i might use coconut milk and curry in every single savory dish.

COCONUT VEGGIE CURRY RECIPE

The ingredients I utilized in this veggie curry are very simple and straightforward to seek out , yet all of them play a crucial role and make an exquisite match in my opinion.

This dish is full of healthy carbs, protein and fats because of the rice noodles, the chickpeas and therefore the coconut milk, and can provide you with essential vitamins and minerals because of the vegetables.

INGREDIENTS :

Curry:

• 1/2 broccoli
• 1/2 green bell-pepper
• 2 carrots
• 1 large zucchini
• 1 can full-fat coconut (170 g)
• 1 handful raisins
• 1 tbsp curry powder

Other ingredients:

• milk (400 ml)
• 1 cup cooked chickpeas 200 g rice noodles
• salt & pepper to taste

INSTRUCTIONS :

1. Chop the veggies and place them in a saucepan with a splash of water. Cook for 5 minutes.
2. Add in the chickpeas, coconut milk, raisins and curry powder and stir well. Cook for 10 minutes or until the veggies are fork-tender.
3. Halfway through the cooking process, cook the rice noodles as per the instructions on the package.
4. Add the rice noodles to the veggies and give everything a good stir. Add salt and pepper to taste and serve immediately. Enjoy!

PULLED PORK PASTA BAKE

Here on this side of the atlantic, Pulled Pork is hugely popular, just about anywhere you go you'll be assured Pulled Pork are going to be on the menu.

One dish I keep seeing is Pulled Pork Mac and Cheese, which gave me the inspiration for this Low Syn Pulled Pork Pasta Bake. It’s almost a mac and cheese, but it’s cheese and oh. so. good. My kids literally cleared their plates. the entire family loved this dish.

PULLED PORK PASTA BAKE

For the pulled pork, you'll either use leftovers of my Stove Top Low Syn Pulled Pork or my Slow Cooker Pulled Pork. Either are going to be perfect. Once you've got the pulled pork, the opposite ingredients are easy, it’s just a case of blending together, topping with cheese and baking within the oven and you're done.

I served with a pleasant mixed salad to urge many speed food into my meal, but any speed vegetable sides will work.

INGREDIENTS :

• 250g of macaroni pasta (uncooked)
• 120g/4oz of cheddar
• Salt and black pepper
• 2 servings of pulled pork (Stove Top Pulled Pork or Slow Cooker Pulled Pork)

INSTRUCTIONS :

1. Preheat oven to 200c or 400f (gas mark 6)
2. Add the pasta to a saucepan of boiling hot water and cook till al dente( approx 10 mins)
3. Add pasta to a bowl and add the pulled pork
4. Mix to combine
5. Add to oven proof dish
6. Top with cheese
7. Bake in the oven for approx 20 mins until cheese is melted and golde
8. Serve with a mixed side salad or other sides of your choice.

OVEN BAKED CHICKEN PARMESAN

This delicious Oven Baked Chicken Parmesan recipe is straightforward and doesn't require any frying. Because this chicken Parmesan is baked, it's healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!

I always consider Chicken Parmesan as being a sophisticated and labor intensive recipe – but I recently discovered that Oven Baked Chicken Parmesan isn't only easy, but quick enough for a weeknight dinner!

OVEN BAKED CHICKEN PARMESAN

This is an excellent pigeon breast recipe – cutting the chicken breasts in half lengthwise then pounding them slightly to form them even thickness will help them cook quickly and really helps you achieve more of a restaurant quality taste.

Baked Chicken Parmesan is healthy because it's baked and not fried, which suggests it uses less oil. Using chicken breasts means it's many protein but less fat. 

INGREDIENTS :

• 2 tablespoons olive oil
• 1 egg
• 1 teaspoon dried oregano
• 1 cup panko bread crumbs
• 1/2 cup parmesan cheese fresh grated
• 2 chicken breasts About 1 pound of chicken total
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup marinara sauce
• 1 ½ cups shredded mozzarella
• 2 tablespoon minced parsley optional, for garnish

INSTRUCTIONS :

1. Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
2. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
3. After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a  meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
4. Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
5. In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
6. In another shallow dish, whisk one egg.
7. Dip one chicken breast into the egg, then into the bread crumb mixture.  Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken.  Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
8. Place baking sheet in oven on the second from the top rack.  Bake for 15 minutes, or until cooked through.  
9. Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.

FILET MIGNON WITH GARLIC HERB BUTTER

This fillet with Garlic Herb Butter is straightforward and taste absolutely phenomenal!

This fillet with Garlic Herb Butter absolutely melts in your mouth. CookiMng it during a hot pan and finishing it within the oven will offer you the simplest filet you ever had. Very easy to try to to , super tender, flavorful and delicious!

FILET MIGNON WITH GARLIC HERB BUTTER

Cast iron skillets are the simplest for this steak, because it get so hot and provides them such an excellent sear. They're fairly cheap and can last forever this is often the one I even have . The garlic herb butter is such an ideal combo to top this filet off with.

This Garlic Herb Butter is astounding on anything really, just keep it in your fridge and provides it a try beef, chicken or veggies.

INGREDIENTS :

• 2 tablespoons olive oil
• fresh chopped parsley
• 3 tablespoon butter
• 2 teaspoons kosher salt
• fresh ground pepper
• 2-4 8- ounce Filet Mignon steaks, about 1 1/2 inch thick

FOR THE GARLIC HERB BUTTER:

• 1 stick butter softened
• 1 tablespoon rosemary
• 1 tablespoon fresh thyme
• 2 garlic cloves minced

INSTRUCTIONS :

1. Remove steaks from refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
2. Preheat oven to 400 degrees
3. Heat a cast iron or oven safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes them flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in oven and cook 7-8 minutes or until desired doneness. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
4. Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
5. For the butter
6. In a small bowl add butter, herbs and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.