Pesto Chicken Shells

Image c/o

Ok, how absolutely yummy does this look?! Don’t worry, you don’t have to answer that because I already know what you’re thinking. ūüôā

I’m a big fan of new recipe searching and this blog has definitely opened my eyes to some fabulous new recipes. Plus, it isn’t full of foods that only a 5-star chef can prepare, which is especially wonderful for all the busy moms with picky eaters…not to mention the busy students with no time to eat.

For this recipe, you can either make your own pesto or just buy a pre-made jar next time you’re at the grocery store.



12-16 jumbo pasta shells

4oz cream cheese, softened

1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping

3 tablespoons pesto (more information and recipes for pesto here)

2 cups shredded cooked chicken

2 cloves garlic, minced

salt and pepper to taste



First, cook the pasta shells until al dente. Drain and set aside to cool slightly.

Preheat oven to 350*

Stir together all the rest of the ingredients (except the 1/4 cup cheese for topping) in a large bowl.

Stuff pasta shells with filling. *Be careful with this part as the shells may still be very hot!*

Place stuffed shells in a baking dish and sprinkle with cheese. (You can also add some bread crumbs on top for a little more flavor and crunch if you desire.)

Bake for 30 minutes until cheese is melted and slightly bubbling.


You want to know the best part about this meal? It can also be made ahead and put in the freezer. Yes, that means you can save it for one of those long days when you can’t even imagine stepping one foot into the kitchen to cook. Head on over to Joelen’s blog to check out the recipe and more tips. I promise you will not be disappointed.

Three Delicious Pasta Dinners

Pasta is a simple easy dinner when you are crunched for time.  Skip the spaghetti and meatballs and spice up your pasta with other ingredients and herbs.

Pasta with Peas, Chives, and Cream Saucewine-food_300


  • 1¬†pound¬†dried pasta
  • 1 1/2¬†cups¬†heavy cream
  • 1/2¬†cup¬†whole milk
  • kosher salt and pepper
  • 1¬†cup (4 ounces)¬†grated Parmesan
  • 1¬†10-ounce package¬†frozen peas, thawed
  • 2¬†tablespoons¬†chopped chives


  1. Cook the pasta according to the package directions.
  2. In a large saucepan, over medium-low heat, warm the cream, milk, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper. Add the cooked pasta and Parmesan and stir until the cheese melts and the sauce thickens, 2 to 3 minutes.
  3. Stir the peas into the pasta until heated through, about 2 minutes. Divide among bowls and top with chives.

Soy-Sesame Soba Noodles with Vegetables & Fried Egg4446455682_4b3aa71fe6

(makes 1 servings)


1 individual serving-sized bundle dried soba noodles
1 egg
about 1/4 lb any vegetable, cut to small pieces roughly 1/2-inch thick
1/2 cup or so bean sprouts
1 tablespoon soy sauce
3-4 teaspoons sesame oil
1/2 teaspoon rice vinegar
sesame seeds (optional)
roasted seaweed sheets (nori, optional, for garnish)
salt and pepper to taste


In a bowl, combine the vegetables with the soy sauce, rice vinegar and about 1 teaspoon of the sesame oil. Heat a heavy-bottomed pan or skillet over medium-high, and place down the vegetables. Season with a pinch of salt and pepper. Toss after after one side has lightly browned, and stir occasionally until lightly browned all over. Remove from pan and return to bowl with soy sauce mixture.

Meanwhile, boil the soba noodles following the directions on the package. Drain. Also meanwhile: poach the egg by bringing a small pot of water with a splash of vinegar to a boil. Remove from heat, and carefully slip in a cracked egg. Cover, and let cool for 3-5 minutes. Alternately, you can fry an egg sunny side-up or over-easy instead.

Transfer the drained noodles to the pan that the vegetables were removed from, and stir in the bean sprouts, sesame seeds, and about 2-3 teaspoons of the sesame oil, or to taste. Transfer to a serving plate or bowl. Top with the sauteed vegetables and remaining soy sauce mixture, the egg, and optional nori crumbles.

Pumpkin and Mushroom Pasta with Gorgonzolapumpkinandmushroompastawithgorgonzola500


1 tablespoon oil
1 onion (sliced)
8 ounces mushrooms (sliced)
1 clove garlic (chopped)
1 tablespoon sage (chopped)
1/2 teaspoon red chili pepper flakes (optional)
1/4 teaspoon nutmeg
1 pound pasta
1 cup pumpkin puree
1/4 cup heavy cream
1/2 cup gorgonzola (crumbled)
salt and pepper to taste
1 tablespoon butter
1 handful sage leaves


1. Heat the oil in a pan.
2. Add the onions and mushrooms and slowly cook them until they are nice and caramelized, about an 20 minutes.
3. Start cooking the pasta.
4. Add the garlic, sage, red chili pepper flakes and nutmeg and saute until fragrant, about a minute.
5. Add the pumpkin puree, cream, gorgonzola, salt and pepper and simmer to reduce for a few minutes.
6. Melt the butter in a pan.
7. Add the sage leaves and fry until Crispy.
8. Toss the pasta in the sauce and serve garnished with the crispy butter fried sage.

Courtesy of:

Real Simple

Not Eating Out in New York

Closet Cooking

Alcohol is not just for drinking!

Cooking with wine and liquor can add a unique kick to a meal.  A splash of sherry can completely change the flavor of a dish.  Try one of these recipes tonight.

Marinated Chicken Wings 123320


  • 20 whole chicken wings*
  • 2 cups soy sauce
  • 1/2 cup white wine or chicken broth
  • 1/2 cup vegetable oil
  • 2 cloves garlic cloves, minced
  • 2 tablespoons sugar
  • 2 teaspoons ground ginger


  1. Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable heavy-duty plastic bag or 12-in. x 9-in. x 2-in. baking dish. In a bowl, combine remaining ingredients; mix well. Pour half of the sauce over chicken; turn to coat. Seal or cover the chicken and remaining sauce; refrigerate overnight. Drain chicken, discarding the marinade. Place chicken in a 5-qt. slow cooker; top with reserved sauce. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear. Transfer wings to a serving dish; discard cooking juices.

Calamari in a Creamy White Wine Sauce379855


  • 1/2 pound linguine pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 8 ounces squid, cleaned and cut into rings and tentacles
  • 3/4 cup white wine
  • 3 cherry peppers, thinly sliced
  • 2 tablespoons cornstarch
  • 1 cup cream
  • crushed red pepper flakes to taste
  • salt and pepper to taste
  • 1/2 cup shredded fresh basil
  • 1/4 cup freshly grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
  3. Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

Kahl√ļa Brownieskahlua-brownies


  • 1 ¬Ĺ pounds of 60% cacao chocolate
  • 1 cup of butter, cut into pieces and at room temperature
  • 6 eggs, room temperature
  • 2 cups of sugar
  • 1/4 teaspoon of salt
  • 1 tablespoon plus 1/4 teaspoon of Kahl√ļa
  • 1/4 teaspoon of vanilla extract
  • 1 1/2 cups of all purpose flour


1 Lightly grease a 9×13 pan. Preheat the oven to 350 F.

2 In a double boiler or using a bowl over a pot of simmering water, melt the chocolate and butter together.

3 With an electric mixer, beat together the eggs, sugar and salt. Add the chocolate mixture and the vanilla extract and Kahl√ļa. Mix until smooth.

4 Slowly sift in the flour.

5 Bake for 45-55 minutes or until a toothpick comes out clean. Place on a wire rack to cool for thirty minutes.

Courtesy of:

All Recipes

All Recipes

Simply Recipes

Have an Authentic Italian Dinner Tonight!

Skip the pizza and pasta.¬† Tonight try an authentic Italian meal that is sure to satisfy the family’s taste buds.

Insalata Caprese SaladMozzarella, Tomato & Basil Plate


1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste
Freshly-ground black pepper to taste
1/4 cup extra-virgin olive oil


In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.

Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.

Just before serving, drizzle on some top-quality extra-virgin olive oil.

Chicken Cacciatore



  • 2 to 3 tablespoons olive oil
  • 1 (3-pound) chicken cut into eighths
  • Salt and freshly ground black pepper
  • 1 pound cremini mushrooms, quartered
  • 1 large red onion, halved and thinly sliced
  • 1 large yellow bell pepper, thinly julienned
  • 1 serrano or jalapeno chile, finely diced
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon red chili flakes
  • 1/2 cup dry red wine
  • 1 cup low-sodium canned chicken broth
  • 1 (15-ounce) can diced tomatoes and their juices
  • 3 sprigs fresh rosemary
  • 2 tablespoons aged balsamic vinegar or capers
  • 3 tablespoons chopped fresh basil leaves
  • 1 pound spaghetti (size 8 or 9) cooked al dente
  • Basil sprigs
  • Freshly grated Parmigiano-Reggiano


Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.

Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and cook until golden brown, season with salt and pepper and remove to a plate.

Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the serrano, garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.

Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese.

Cookies and Crema


  • 1/4 of a 20-ounce roll refrigerated sugar cookie dough, sliced 1/4 inch thick (8 slices)
  • 1/2 cup light frozen whipped dessert topping, thawed
  • 1/2 cup fat-free dairy sour cream
  • 1 teaspoon finely shredded orange peel
  • 3 cups fresh or frozen berries (such as raspberries, blackberries, or sliced strawberries), thawed and drained
  • Unsweetened cocoa powder (optional)
  • Fresh mint leaves (optional)


1. Bake cookies according to package directions. Set aside to cool

2. Meanwhile, combine the dessert topping and sour cream. Stir in the shredded orange peel. Cover and chill until serving time.

3. To assemble, place a cookie on each of 4 dessert plates. Top each cookie with one-fourth of the berries; top with one-fourth of the sour cream mixture (about 1/4 cup) and another cookie. If desired, sift cocoa powder lightly over each and garnish with mint. Makes 4 servings.

Courtesy of:

What’s Cooking America

Food Network

Light, Healthy Cuisine

Spring has arrived!  Celebrate with this light, tasty dinner or lunch.  It is sure to please friends and family.

Spiced Pita Chips


  • 4¬†pitas
  • 3¬†tablespoons¬†olive oil
  • 2¬†teaspoons¬†paprika
  • 1¬†teaspoon¬†dried oregano
  • 1/2¬†teaspoon¬†kosher salt


  1. Heat broiler. Split the pitas to make 8 rounds and brush them with oil. Sprinkle with the paprika, oregano, and salt.
  2. Slice the pitas into triangles. Arrange on 2 baking sheets and broil until crisp, about 2 minutes.

Orecchiette With Roasted Broccoli and Walnuts


  • 12¬†ounces¬†orecchiette or some other short pasta (3 cups)
  • 1¬†bunch broccoli (1 1/2 pounds), cut into small florets
  • 1/2¬†cup¬†walnuts, roughly chopped
  • 1/4¬†cup¬†olive oil
  • 2¬†cloves garlic, chopped
  • kosher salt and black pepper
  • 2¬†tablespoons¬†unsalted butter
  • 1/4¬†cup¬†grated Parmesan (1 ounce)


  1. Heat oven to 400¬į¬†F.
  2. Cook the pasta according to the package directions. Reserve ¬ĺ cup of the cooking water, drain the pasta, and return it to the pot.
  3. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, ¬Ĺ teaspoon salt, and ¬ľ teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
  4. Toss the pasta with the broccoli mixture, butter, and ¬Ĺ cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.

Almost-Raw Honey Cheesecake Bars with Cranberry Topping


  • 3 cups raw cashews, divided
  • 1 cup frozen cranberries
  • 1/4 cup plus 2 Tbs. raw, unfiltered honey, divided
  • 1/4 cup apple juice
  • 1/4 cup raw coconut oil, softened, plus extra for greasing baking dish
  • 1 cup raw walnuts
  • 1/4 cup raisins
  • 1 cup raw macadamia nuts
  • 1/2 cup lemon juice
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt


1. Cover 2 cups cashews with cold water, and soak 3 hours, or overnight.

2. Simmer cranberries, 2 Tbs. honey, and apple juice in saucepan over medium-low heat 10 to 12 minutes, or until cranberries pop. Cool 15 minutes. Pulse in blender or food processor until sauce is thick and smooth. Cool completely.

3. Grease bottom and sides of 8-inch-square glass baking dish with coconut oil. Process walnuts, raisins, and remaining 1 cup cashews in food processor, until mixture begins to stick together. Press into prepared dish, and chill 30 minutes, or overnight.

4. Drain soaked cashews. Pur√©e cashews, macadamia nuts, lemon juice, remaining ńĪ/4 cup coconut oil, remaining ńĪ/4 cup honey, vanilla extract, salt, and 3 Tbs. water in food processor 5 minutes, or until smooth and creamy. Spoon cashew mixture over crust. Spread cranberry mixture over top. Cut through cheesecake with small knife to swirl. Freeze cheesecake 1 hour before serving. Thaw 5 minutes, then slice into 16 bars.

Courtesy of:

Real Simple

Real Simple

Vegetarian Times

Classic Comfort Food

When the weather gets cold, turn to classic comfort food to warm the soul.

French Onion Soup

Serves 6img-0632


For the best flavor, make the soup a generic cialis day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.



  • 3 tablespoons unsalted butter , cut into 3 pieces
  • 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
  • Table salt
  • 2 cups water, plus extra for deglazing
  • 1/2 cup dry sherry
  • 4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
  • 2 cups beef broth (They recommend Pacific Beef Broth)
  • 6 sprigs fresh thyme , tied with kitchen twine
  • 1 bay leaf
  • Ground black pepper

Cheese Croutons

  • 1 small baguette , cut into 1/2-inch slices
  • 8 ounces shredded Gruy√®re cheese (about 2 1/2 cups)


For the soup:

  1. Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
  2. Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
  3. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
  4. Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
  5. Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
  6. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.

For the croutons:

  1. While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

To serve:

  1. Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Baked Macaroni and Cheese


  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper


  • 3 tablespoons butter
  • 1 cup panko bread crumbs


Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Banana Cream Pie


  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced


  1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
  4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Courtesy of:


Food Network

All Recipes

Stuffed Shells

Pasta Shells

4 Stars

A hearty and satisfying meal that is sure to please everyone in the family, even the vegetarians. A perfect supper for a crisp fall evening. Pair it with a green salad, and you are good to go. My youngest son, Justin, does not like tomato sauce; I cook his shells separately placing some milk in the bottom of the dish so they stay moist.

Tip: For a change of pace, add fresh chopped spinach, prosciutto ham, fresh chopped mint, and some pine nuts to the cheese mixture. Fill some of the shells with the basic mixture for the kids and fill the rest with the additions for the adults or adventuresome eaters. My grandmother always included fresh mint; it adds an unexpected and worthwhile lift.

Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in the freezer, and you do not have to defrost, just add an extra 10 to 15 minutes to baking time.

Servings: 6
Preparation Time: 20 minutes
Baking Time: 30 minutes


One half of a 12-ounce box of jumbo pasta shells (about 18 shells)
1 teaspoon salt
1 (15-ounce) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
2 tablespoon chopped fresh parsley or mint (or 2 teaspoons dried)
1 (26-ounce) jar Italian pasta sauce

1. Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. Meanwhile make the filling (step 2). When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.

2.¬†In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley or mint. Pour about 1 cup of pasta sauce into a 9×12 casserole dish. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours.

3. Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. If using refrigerated shells, allow 40 minutes baking time.

Coupons as of 06/23:

$1.00 OFF DeLallo Imported Pasta Sauce

50 cents OFF Smart Balance Omega-3 Large Eggs

Organic Valley

$1.00 OFF any one 6oz., 12oz., or 18oz. pack of Organic Valley Eggs

$1.00 OFF any one 4oz., 6oz. or 8oz. Organic Valley Cheese

Ile de France

$1.00 OFF Ile de France cheese

garlic-bread2Easy Garlic Bread

4 Stars

Make restaurant-quality garlic bread with this simple and delicious recipe.


Loaf of French bread
Garlic Butter
4 tablespoons of butter or margarine
1 or 2 cloves of garlic
Optional: fresh parsley or basil

1. For the garlic butter, blend 4 tablespoons of room temperature butter or margarine with 1 to 2 crushed garlic cloves using a food processor or electric mixer. For melted garlic butter, microwave the butter, then add the crushed garlic cloves. Mix in fresh basil or parsley to give the butter extra color and flavor.

2. Cut a loaf of French bread into 1-inch slices (but not all the way through the bottom crust) and spread each slice with garlic butter.

3.¬†Wrap in foil and bake in a preheated 350¬į oven for 5 minutes or until heated through.

Coupons as of 06/23:

Organic Valley

$1.00 OFF any 16oz. or 8oz. Organic Valley Butter


Peach Crisp

Serves: 4-6

2 cans (15.25 oz each) sliced peaches, drained

2 pkgs (1.6 oz each) cinnamon & spice instant oatmeal, uncooked

1/3 c. flour

1/2 c. walnuts, chopped

1/3 c. butter, melted

Pour peaches into a lightly buttered 2-qt. baking dish. Combine oatmeal, flour & nuts in a bowl; stir in butter. Sprinkle over peaches. Bake 15 minutes or until golden brown at 425 degrees. Serve over ice cream, if desired.

Tips: This dessert is simple to make and not overly sweet. It could probably be used as a breakfast dish as well.

Coupons as of 06/23:

Del Monte

$1.00 OFF any one Del Monte Orchard Select or SunFresh Refrigerated Glass Jar

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Low-Fat Spaghetti Carbonara



1 lb spaghetti uncooked
6 oz turkey bacon, finely chopped
3 cloves garlic, minced2/3 cup dry white wine
1 cup egg substitute
1/3 cup fresh parsley chopped
1/3 cup parmesan cheese, grated
freshly ground pepper


1. Prepare pasta according to package directions.

2. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.

3. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half.

4. Pour mixture into a large serving bowl and let it cool for 5 minutes.

5. Stir in the egg substitute and the parsley.

6. When pasta is done, drain it well and add it immediately to the bacon mixture.

7. Add Parmesan cheese and toss quickly.

8. Season with salt and freshly ground pepper and serve.

Serve with..
Oven Baked Potatoes
1 tsp garlic powder
1 tsp freshly ground black pepper
2 tsp canola oil
1 tsp chives, chopped
2 large sweet potatoes
2 large baking potatoes
Preheat oven to 350 degrees F (180 degrees C). Wash potatoes and dice into 1/2-inch (1.5 cm) pieces. In a medium bowl combine potatoes, oil and seasonings and mix well to coat. Place seasoned potatoes on a nonstick baking sheet. Arrange potatoes in one layer, leaving space between pieces and bake in oven for 20 minutes. Turn potatoes and continue to bake an additional 10 to 20 minutes until golden.
For dessert..
Banana Walnut Brownies

1 bag chocolate chips (semisweet or milk chocolate. Whatever your cravings may be!)
4 large eggs + 1 large egg yolk
3/4 cup flour
1 1/4 cup granulated sugar
1/2 teaspoon salt
8 oz cream cheese (room temp. works best)
1 1/2 sticks of butter (unsalted)
1/3 cup confectioners sugar
1/2 teaspoon vanilla
1/2 cup mashed ripe banana
1/2 cup walnuts


1. Preheat oven to 350¬įF. Coat a rectangular baking pan (about 9×13) with butter and a bit of flour. Using a double boiler, (if you don’t have one use a saucepan and heat tempered bowl.) bring the water to a boil and remove from heat. Place chocolate over heat, stirring occasionally until completely melted.

2. In a separate bowl, mix butter and granulated sugar until light and fluffy (about 4 minutes with electric mixer). Mix in 3 eggs. Fold in walnuts. Add chocolate, flour, and salt. Mix for about 20-30 seconds.

3. In a food processor, combine cream cheese, egg yolk, confectioner’s sugar, vanilla, and remaining whole egg. Process until completely smooth, then fold in banana.

4. Place the chocolate batter first into pan. Using a rubber spatula, running length-wise, create 3 trenches and fill with cream cheese mixture. Using the top of a clean spatula, run back and forth across the top to create a marbleized appearance. Bake for about 40 minutes. Let cool for 30 minutes before cutting.

(recipes courtesy of
Coupons for this meal, as of 7/6/09:
$.40 off any package No Yolks products (pasta, etc)
$1.00 off 2 bags of DeLallo Whole Wheat Pasta
$.50 off Smart Balance Omega-3 Large Eggs

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