Taco Stuffed Shells

• 1 lb. Ground Beef
• 1 pkg. Taco Seasoning
• 14 oz. pkg. Cream Cheese
• 15 large Pasta Shells
• 1 c. Salsa
• 1 c. Taco Sauce
• 1 c. Colby Jack Cheese {shredded}
• 1 c. Pepper Jack Cheese {shredded}
• 1 c. Crushed Tortilla Chips {crushed}

1. In a frying pan cook ground beef and add taco seasoning and prepare according to the package directions. Add cream cheese, cover and simmer until melted. Blend well. Set aside and allow to fully cool.  While burger is cooking, cook pasta shells, drain, and toss well with butter.

2. Pour salsa in bottom of a 9x13 inch baking dish.

3. Stuff each shell with meat mixture.  Place the stuffed shells in the baking dish and cover shells with the taco sauce.

4. Cover and bake at 350 degrees Fahrenheit for 30 minutes.

5. After 30 minutes, uncover, and sprinkle crushed chips and shredded cheeses on top.  Cook for about 15 minutes more.  Serve with sour cream and your other favorite taco toppings.

This is my own rendition of a recipe I found on Pinterest.  It is simple, full of lots of flavor and a fun way to jazz up those taco nights!

Baked French Toast Fritters With Apples & Bananas

• 8 slices whole-wheat bread
• 1/4 c. creamy peanut butter (or other nut butter)
• 1 apple, rinsed, peeled, cored and sliced into 8 rings
• 2 banana, peeled and cut into about 12 thin slices each

Batter:

• 3 T. egg substitute or 1 egg white
• 1/4 t. ground cinnamon
• 1 T. brown sugar
• 1/4 c. fat free evaporated milk

Preheat oven to 400 degrees Fahrenheit.   Place a large baking sheet in the oven to preheat for about 10 minutes.

Assemble fritter as sandwich, with 1/2 T. of peanut butter on each slice of bread, and two apple slices and six banana slices in the middle of each sandwich.

Combine ingredients for the batter and mix well.

Spray a nonstick baking sheet with cooking spray.

Dip both sides of each fritter in the batter and place fritters on preheated baking sheet. Bake for 10 minutes on each side, or until both sides are browned.

Red, White, and Green Grilled Cheese

• 1 t. garlic, minced (about 1/2 clove)
• 1 small onion, minced (about 1/2 c.)
• 2 c. frozen cut spinach, thawed and drained OR 2 bags (10 oz each) fresh leaf spinach
• 1/4 t. ground black pepper
• 8 slices whole-wheat bread
• 1 medium tomato, rinsed, cut into 4 slices
• 1 c. shredded part-skim mozzarella cheese
• Nonstick cooking spray

Preheat oven to 400 degrees F. Place a large baking sheet in the oven to preheat for about 10 minutes.

Heat garlic with cooking spray in a medium saute pan over medium heat.  Cook until soft, but not browned.  Add onions and continue to cook until the onions are soft but not browned.

Add spinach and toss gently.  Cook until the spinach is heated throughout.  Season with pepper, and set aside to cool.

When the spinach and onions are cool, assemble each sandwich with one slice of bread on the bottom, one tomato slice, 1/2 c. spinach mixture, 1/4 c. of cheese, and a second slice of bread on top.

Spray the preheated nonstick baking sheet with cooking spray.  Place the sandwiches on the baking sheet. Bake for 10 minutes, or until the bottom of each sandwich is browned.

Carefully flip sandwiches and bake for an additional 3-5 minutes or until both sides are browned.

Bowtie Pasta With Chicken, Broccoli, and Feta

• 2 c. whole-wheat bowtie pasta
• 1 T. Olive oil
• 1 t. garlic, minced (about 1/2 a clove)
• 4 c. cooked broccoli florets or 1 1lb. bag frozen broccoli, thawed
• 1 c. grilled boneless, skinless chicken breast, diced (about 2 small breasts)
• 2 c. low sodium chicken broth
• 1 medium lemon for 1 t. zest and 1 T. juice
• 2 oz. reduced fat feta cheese, diced or crumbled

 In a 4 quart saucepan bring 3 quarts of water to a boil over high heat.

Add pasta, and cook according to package directions. Drain.

Heat olive oil and garlic in a large saute pan over medium heat. Cook until soft but not browned (about 30 sec.)

Add broccoli, diced chicken, and chicken broth.  Bring to a boil and simmer for 3 minutes, until the broccoli and chicken are heated through.  

Add pasta, and toss gently.  Continue to simmer until pasta is hot, about 3-4 minutes.

Add lemon zest and juice, and toss gently.

To serve, top each serving with 1 1/2 T. feta cheese.