A few of my favorite brands have teamed up to bring you Rock the Lunchbox – a “website dedicated to sharing simple tips, lunchbox inspiration, and downloadable coupons.”
School starts in just a couple of weeks here in Massachusetts, and although Lily won’t be going to school for another few years, I joined in on the fun of creating a healthy & fun packed lunch that kids will want to eat.
Included in this Laptop Lunches Bento is the following:
Honest Kids Organic Goodness Grapeness juice
organic blueberries and avocado slices
organic whole milk plain yogurt with no-sugar-added blueberry preserves (formed with a star-shaped cookie cutter)
Organic Valley Mild Cheddar Cheese Slices (cut with a star-shaped cookie cutter)
Applegate Organic Roasted Turkey Breast slices (cut with a star-shaped cookie cutter)
Annie’s Homegrown Organic Cheddar Snack Mix
Giveaway
Want to win a bunch of coupons for free items from the brands listed above (and more)? Here’s how to enter:
Leave a comment on this post before Monday, September 1st telling me your favorite food to include in a packed lunch.
For an extra chance to enter:
Like Healthy Food For Living on Facebook and leave a comment on this post telling me you did so. You can visit my Facebook page by clicking here.
Have you tried Cabot’s new Farmers’ Legacy Collection cheddar cheese? We’ve tried both the Alpine Cheddar and the White Oak Cheddar; both are seriously delicious. I loved them so much, it was a no-brainer to enter the Cabot Farmers’ Legacy Recipe Contest.
I wanted to use both types of cheddar photographed above, and I wanted to come up with a creative spin on my mom’s classic apple pie that she made every Thanksgiving when I was younger (we host the gustatory holiday now!).
Frico came to mind because the Alpine Cheddar tastes similar to Parmesan, the cheese used to make the Italian crispy baked cracker. It might seem a bit intimidating to make frico, but it is really quite easy.
First, pile fresh finely grated cheese onto a baking sheet:
Bake until golden brown:
And then press into mini muffin cups:
As for the apple pie filling, I opted to sauté diced apple in a bit of butter…
And then added maple syrup and cinnamon to round out the pie-like flavor:
Then the apple pie filling gets piled into the crispy frico cups, and the finishing touch is a thin slice of White Oak Cheddar (which pairs nicely with the sweet apples).
With just a few ingredients, you can make this elegant dessert or appetizer for your next party… or for your family on a special occasion.
Apple Pie-Filled Crispy Cheddar Frico Cups
Name:
Apple Pie-Filled Crispy Cheddar Frico Cups
Cuisine:
American
Prep Time:
20 minutes
Cooking Time:
20 minutes
Total Time:
40 minutes
Servings:
6
Yield:
6 cheddar frico cups filled with apple pie
Ingredients
1/2 block Cabot Alpine Cheddar
4 tsp salted butter
2 large apples, preferably organic, peeled, cored, and diced
4 tsp pure maple syrup, preferably grade B
1/2 tsp ground cinnamon
1/4 block Cabot White Oak Cheddar
Instructions
Instructions for the cheddar frico
Preheat oven to 375°F.
Place Alpine Cheddar in freezer for 5 minutes to aid in grating,
Line two large baking sheets with parchment paper or silicone baking mats.
Grate 1 cup Alpine Cheddar using the small holed side of a box grater or a microplane grater.
Spoon the grated Alpine Cheddar by heaping 1 tablespoonfuls onto the prepared baking sheets in 10 piles, 5 on each baking sheet, leaving at least two inches of space between each pile. Make sure the cheese is in tight piles; if it is too spread out, the frico cups won’t hold together.
Bake for 5-6 minutes, or until golden brown and bubbling, but still soft and pliable.
Let frico cool for 90 seconds, carefully loosen all around the edges and pick up with a small metal spatula, and gently press frico into 10 mini muffin tin cups. Allow frico cups to cool while you make the apple pie filling.
Instructions for the apple pie filling
Place White Oak Cheddar in freezer for 5 minutes to aid in peeling.
Melt butter in a medium skillet set over medium-high heat. Add diced apples and cook, stirring often, for 5-7 minutes, or until soft and light golden brown.
While apples cook, remove White Oak Cheddar from freezer and, using a vegetable peeler, peel off thin strips and set aside.
Reduce stove heat to medium. Add maple syrup and cinnamon to apples and cook for 30 seconds, stirring.
Place frico cups on a serving platter.
Spoon apple pie filling into frico cups, and top with strips of the White Oak Cheddar. Eat immediately.
Estimated Nutrition Per Serving (1 cheddar frico cup with apple pie filling)
Calories: 260 calories
Total Fat: 18 grams
Saturated Fat: 11 grams
Trans Fat: 1 gram
Cholesterol: 52 milligrams
Sodium: 290 milligrams
Total Carbohydrates: 20 grams
Dietary Fiber: 2 grams
Sugars: 16 grams
Protein: 5 grams
Please note that these are estimated values and may vary depending on the specific brands and quantities of ingredients used.
It’s always a good idea to calculate the exact nutritional information based on the ingredients you use if you have specific dietary requirements or preferences. Enjoy your delicious Apple Pie-Filled Crispy Cheddar Frico Cups!
Lily has been very interested in – and excited about – helping me when I cook & bake. We both put on our aprons (she wears a toddler-size one that my grandmother made for me when I was a little girl), she climbs up into her Learning Tower, and she helps to mix whatever is in the bowl. Ingredients inevitably spill out onto the counter, but she has so much fun!
One of our more recent combined efforts yielded these mini pumpkin applesauce muffins, which we both loved. Their miniature stature makes the muffins perfect for little hands, kids love the way they taste, and the ingredients make parents happy. Win-win!
Name:
Mini Pumpkin Applesauce Muffins {Toddler Approved}
I always seem to struggle with entitling the salads I create for the blog. On the one hand, the recipe title should encompass the main ingredients so that you know – at a glance – what the salad is comprised of; on the other hand, the title shouldn’t be so long that you lose interest halfway through reading it.
I attempted to find the middle ground with this one!
I love including grains in salads, not only for the nutritional boost but also for the textural element. True, quinoa isn’t technically a grain, but its chewy texture and satiating quality mimic that of brown rice, bulgur, wheat berries, couscous, etc. Quinoa cooks in about 10 minutes and is filled with protein.
If you have yet to try the ancient Inca staple, here’s the perfect opportunity!
The tender quinoa – along with sweet red cherries, crunchy sliced almonds, and tangy soft goat cheese – is dressed with a simple vinaigrette and served atop a bed of peppery arugula.
A light – but filling – summer salad, this works equally well as a packed lunch or as a side dish at an evening BBQ (simply double, triple, or quadruple the ingredients as necessary).
Name
Cherry, Arugula, & Quinoa Salad with Goat Cheese and Almonds
Cuisine
Fusion
Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
Servings
4
Yield
4 servings
Ingredients
2 1/2 tsp extra virgin olive oil, divided
1 tsp white wine vinegar
1/2 tsp coarse ground mustard
1 tsp pure maple syrup
Kosher salt, to taste
1/2 cup cooked & cooled quinoa (I followed Ashley’s instructions for perfectly cooked quinoa)
I spent a while brainstorming different titles for this pizza:
Guacamole Pizza
South of the Border Pizza
Tex Mex Pizza
Pizza with Avocado, Corn, Red Onion, Pepper, and Chorizo
Everything-But-the-Kitchen-Sink Pizza
Name
Southwestern Pizza
Cuisine
Italian/Southwestern Fusion
Prep Time
20 minutes
Cooking Time
15 minutes
Total Time
35 minutes
Servings
4
Yield
1 12-inch pizza
Call it what you will…
… this pizza is nothing short of delectable.
I used my typical pizza crust method, by par-baking a rolled-out store-bought whole wheat pizza dough before loading on the toppings… which include all sorts of goodies:
Guacamole packed with corn kernels, cilantro, jalapenos, lime juice, garlic, and spices.
Monterey Jack cheese, red onions, yellow bell pepper, and chorizo.
And finally a scattering of green onions.
Mid-chowing down, John went into the kitchen and returned with the perfect finishing touch.
Chipotle pepper hot sauce!
I gotta hand it to him, my husband has a discerning palate ;).For a recipe that literally came together as I poked around the fridge, this pizza turned out incredibly well. I kept on finding ingredients that fit the southwestern flavor profile, and the combination of salty, sweet, and spicy was awesome. I also enjoyed the contrasting textures: crisp whole wheat crust, chewy chorizo, creamy avocado, gooey cheese, and slightly softened veggies.
If you’re someone who has difficulty stopping at just two slices of pizza, this might be the pie for you. Each piece is loaded with non-refined carbohydrates (whole wheat crust), healthy fats (avocado), and vegetables (red onion, yellow bell pepper, & green onions); and just the right amount of indulgences (cheese & chorizo). In other words, this Southwestern Pizza is satiating for both your belly and mouth.
Filling and flavorful? Yes, please.
Southwestern Pizza
Ingredients for the guacamole sauce
1 large ripe avocado
1 seeded and minced jalapeno chile pepper
1 large garlic clove, minced
2 Tbsp chopped fresh cilantro
1 Tbsp freshly squeezed lime juice
1/4 tsp ground cumin
pinch cayenne pepper
1/2 cup frozen and thawed (or fresh) corn kernels
Kosher salt and freshly ground black pepper, to taste
Ingredients for the pizza assembly
1 – 1 lb ball pizza dough, whole wheat or regular, store-bought or homemade
1 cup freshly grated monterey jack or jalapeno cheddar cheese (I went light on the cheese, given the richness of the guacamole sauce… but feel free to add more to your liking)
1/4 cup thinly sliced red onions
1 medium-sized yellow bell pepper, cut into slices (can substitute orange or red… green can be used as well, although it won’t be as sweet)
1/2 cup sliced chorizo
2 whole green onions, sliced thin
hot sauce, optional (I used Tobasco Chipotle Pepper Sauce, and it was an awesome addition!)
Nutrition Facts (Per Serving):
Calories: 350-400 calories
Total Fat: 12-15g
Saturated Fat: 6-8g
Cholesterol: 40-50mg
Sodium: 800-1000mg
Total Carbohydrates: 40-45g
Dietary Fiber: 4-6g
Sugars: 3-4g
Protein: 20-25g
Please note that the provided nutrition values are estimates and can vary based on the specific ingredients and brands used in your recipe. To get more accurate nutrition information, you may want to use a nutrition calculator or consult the packaging of the ingredients you use.
Directions:
Bring the pizza dough to room temperature by placing on the counter, covered, for at least 1-2 hours (this step will ensure ease of rolling out the dough)
Heat oven to 450°F.
Mash avocado in a bowl or malcojete. Stir in remaining guacamole sauce ingredients. Set aside.
On a lightly floured surface, roll the pizza dough out to 1/4-inch thickness. Carefully transfer to a rimless baking sheet. Pierce the dough lightly with a fork all over the surface (about 10 times) and place in the oven. Pre-bake the dough for 2 minutes.
Remove the baking sheet from the oven, flip the pizza crust over, and spread the guacamole sauce evenly over the top. Scatter cheese on top of the guacamole sauce, followed by the red onions, bell pepper and chorizo.
Bake assembled pizza on the baking sheet for 8 minutes. Carefully remove the baking sheet and transfer the pizza directly onto the oven rack, and cook 1-2 minutes, or until the bottom of the pizza crust is golden brown and crisp. Top pizza with green onions.
Allow the cooked pizza to cool for a couple of minutes before slicing and serving.
S’Mores Pancakes for One are the perfect breakfast treat when you’re craving the classic flavors of a campfire s’more but want to enjoy them in the comfort of your own kitchen.
This single-serving pancake recipe combines the irresistible combination of graham crackers, marshmallows, and chocolate into a fluffy and indulgent pancake.
You’re cooking for yourself or looking to surprise someone with a delightful breakfast, these S’Mores Pancakes are sure to satisfy your sweet tooth.
So I’m a little late coming to the s’mores party that food bloggers have been attending for the past year or so…
… but now that I’ve arrived, I certainly won’t be the first to leave!
Actually, I just remembered these S’mores Crispy Bars I made a while ago; I had completely forgotten about those! And I did profess my adoration of combining graham cereal and chocolate chips as a s’mores inspired snacky dessert.
So, I guess I have actually posted a couple of s’mores-style desserts.
But today I want to talk to you about breakfast.
Pancakes to be precise.
Chocolate pancakes studded with graham cereal (Three Sisters Graham Crackerz cereal).
Chocolate pancakes studded with graham cereal and smothered in an all-natural marshmallow creme sauce.
Chocolate pancakes studded with graham cereal, smothered in an all-natural marshmallow creme sauce, and finished off with additional graham cereal & a scattering of grain-sweetened chocolate chips.
Mmmmm-hmmmmmm.
The marshmallow creme sauce aside, these pancakes actually taste more like breakfast than dessert.
The pancakes themselves are not very sweet, but they do have a rich chocolate flavor thanks to unsweetened cocoa powder. The cereal – which is a healthier version of Golden Grahams – is sweet but not overly so, and adds a nice crunch to the pancakes.
As for the marshmallow creme sauce, (which consists of all-natural marshmallow creme + a touch of water), it is undeniably an indulgent ingredient for breakfast, but it is also totally necessary in order to replicate the classic s’mores treat.
Trust me.
Make these on Saturday morning. Don’t share.
Then make a double batch on Sunday morning to split with your boyfriend/girlfriend/husband/wife/kid/mom/dad/roommate.
S’mores for breakfast? Heck yeah!
Name:
S’Mores Pancakes for One
Cuisine
American
Prep Time
10 minutes
Cooking Time
10 minutes
Total Time
20 minutes
Servings
1 serving
Yield
1 pancake
Ingredients
1/2 cup whole wheat pastry flour
2 tsp cane sugar
1/2 tsp baking powder
1/4 tsp baking soda
tiny pinch of salt
2 Tbsp unsweetened cocoa powder
1 egg white
1/2 cup low fat buttermilk, well-shaken
1/4 cup coarsely crushed all-natural graham cereal, such as Three Sisters Graham Crackerz (available at Whole Foods)
canola oil cooking spray
2 Tbsp all-natural marshmallow creme, such as Tiny Trapeze
1 tsp warm water
Instructions
Prepare the Pancake Batter
In a mixing bowl, combine the flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt. Mix well to combine all the dry ingredients.
Whisk Wet Ingredients
In another bowl, whisk together the buttermilk, vanilla extract, egg, and melted butter until well combined.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.
Heat the Griddle or Pan
Heat a non-stick griddle or skillet over medium heat and lightly grease it with butter or cooking spray.
Cook the Pancake
Pour the pancake batter onto the hot griddle to form a 4 to 5-inch round pancake. Cook until bubbles form on the surface, which should take about 2-3 minutes.
Add Toppings
Sprinkle mini marshmallows and chocolate chips evenly over the pancake while it’s cooking. Allow them to slightly melt into the pancake.
Flip and Finish Cooking
Carefully flip the pancake using a spatula and cook for an additional 2-3 minutes, or until the pancake is golden brown and cooked through.
Serve
Transfer the S’Mores Pancake to a plate and sprinkle crushed graham crackers on top for that authentic s’mores flavor.
Enjoy
Dig in while the pancake is still warm to enjoy the gooey marshmallows and melted chocolate. You can also drizzle some maple syrup over the top for an extra touch of sweetness.
Our semi-suburban apartment building is situated right behind a popular local Indian restaurant.
Although our apartment itself doesn’t smell like the Indian fare cooked a few dozen feet away, (this is probably a good thing), we do often catch whiffs of the fragrant aromas when walking Shelby outside in the backyard.
Rich, spicy, and intoxicating, the scent of curry never fails to leave me craving Indian food.
I’m not well-versed in cooking Indian cuisine at home, but curry powder I can handle.
There are many varieties of curry powders available for purchase on stores’ shelves, but I recommend opting for Madras curry powder.
On a whim, I attempted to make homemade curried ketchup using unseasoned tomato sauce, sugar, vinegar, and curry powder… but it just didn’t do it for me. I settled on regular ol’ organic Trader Joe’s ketchup with Madras curry powder mixed in & sprinkled on top.
Done and done.
Although not super crispy, these fries are seriously addictive.
I’ve tried many techniques for crispy homemade sweet potato fries (soaking them in water prior to baking, coating them with egg white, coating them with cornstarch or arrowroot powder…) all with semi-successful results, (nothing seems to get them über-crisp), so I think I’ll try one of those methods with these butternut squash fries the next time a curry craving strikes…
… which will most likely be very soon given the fact that temptation lurks literally in front of me every day!
1. My parents threw John and me a [coed!] baby shower down in PA this weekend, and it was lovely! It was really more like a party with friends and family than a traditional baby shower; full of good food and great company =).
6 more weeks to go until our little girl is due to come!
2. The incredibly generous guys of Santa Barbara Chocolate Co. sent me a package chock full of fantastic chocolate items to try out.
Included in the mix:
One 3 lb (!) bag of organic dark chocolate baking discs
One 3 lb (!) bag of cocoa powder
Four 3.5 oz organic chocolate bars (milk chocolate, dark chocolate, milk chocolate mocha, & extra dark chocolate)
Four 1.25 oz organic chocolate bars (2 each milk chocolate & dark chocolate)
One 20 count box of chocolates
So far everything I have sampled has – of course – been delectable. Thank you SO MUCH Justin and Jason for the fabulous collection of chocolate goodies! I can’t wait to use some of them to bake this holiday season… the rest will be eaten as snacks/desserts ;).
3. Along with being thrilled that Obama was elected back into office for a second term, I’m also giddy that there will be no more political campaign ads. It seemed like there were a lot more this year than other election years, and I will NOT miss them.
4. I made Baked Sweet Potato Chips for The Back Burner this week, and they were gooood.
Sure, it takes a little bit of prep work, but the resulting crispy chips are so worth it. Head on over to get the recipe!
Yesterday was ridiculously hot & humid here outside of Boston – you know, the kind of heavy heat that causes your legs to stick to the leather sofa and your blowout to frizz uncontrollably – and I was craving something cold and sweet something fierce.
Ok, so I probably shouldn’t have chosen a 90° evening to photograph this granita… by the time I actually got around to eating a serving, it was more akin to a half-melted slushy. But when a craving strikes, I oblige.
I suggest serving the granita immediately before it literally starts to melt before your eyes.
It struck me as I was photographing the granita that the shards of ice crystals kinda sorta look like grated carrots. Do you see the resemblance?
Indulge me and say yes ;).
This marks my first time making granita, and I’m proud to declare it a resounding success!
It couldn’t be easier, really. All you do is dissolve brown sugar, a few carrot cake-inspired spices, and a bit of maple syrup in a mixture of 100% carrot and pineapple juices, place the mixture in the freezer, scrape the ice to form crystals a few times, and voila! An icy, refreshing, and delicious summertime dessert.
I loved the bright orange hue of the granita, but it looked a little, well… naked.
I realized – right before digging into a frosty glass of the granita – that I had almost overlooked an essential component to carrot cake: the cream cheese frosting.
How dare I? The frosting used to be the only part of the cake that I ate. Nowadays, I’ll gladly tuck into a thick slice of carrot cake with a thin layer of frosting… but the sweet and creamy accompaniment has gotta be there.
One problem. I didn’t have any cream cheese; and even if I did, it seemed like a rather heavy accompaniment to such a light dessert.
Then I spotted the jar of coconut butter. In the heat, the coconut oil had separated from the solids, but it wasn’t anything a quick stir couldn’t fix.
… which resulted in a magic shell-like hard frosted topping.
Uh-huh. Yep. That was a goooood call.
I think you should try it too!
Name:
Carrot Cake Granita
Cuisine:
Fusion
Prep Time:
30 minutes
Cooking Time:
20 minutes
Total Time:
4 hours
Servings:
6 servings
Yield:
Varies
Ingredients
2 1/4 cups 100% carrot juice
3/4 cup 100% pineapple juice
1/3 cup packed light brown sugar
1 Tbsp pure maple syrup
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
well-stirred coconut butter for drizzling on top, optional
Instructions
1. Prepare the Carrots
Start by peeling and chopping the carrots into small pieces. This will make them easier to blend later.
2. Cook the Carrots
In a medium-sized saucepan, combine the chopped carrots, sugar, and water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the carrots until they are tender, which should take about 15-20 minutes.
3. Blend and Spice
Once the carrots are soft, transfer them to a blender or food processor. Add the ground cinnamon, nutmeg, cloves, and ginger. Blend until the mixture is smooth and well combined.
4. Add Fruits and Nuts
Pour the carrot mixture into a large bowl. Stir in the crushed pineapple, raisins, chopped walnuts, orange zest, lemon zest, and the juice from both the orange and lemon. Mix everything together thoroughly.
5. Freeze
Pour the carrot cake mixture into a shallow, freezer-safe container. Cover it with plastic wrap or a lid and place it in the freezer.
6. Scrape and Serve
After about an hour, use a fork to scrape the granita, creating icy flakes. Repeat this process every 30 minutes for about 2-3 hours or until the entire mixture has turned into light, fluffy ice crystals.
7. Garnish and Enjoy
Spoon the Carrot Cake Granita into serving bowls or glasses. If desired, top it with a dollop of whipped cream and some extra chopped walnuts for a delightful crunch. Serve immediately and enjoy!
Directions
Combine all of the ingredients, except for the coconut butter, in a saucepan set over medium-high heat. Whisk until the sugar has completely dissolved, about 3 minutes. Mixture should not come to a boil, or even to a simmer.
Pour mixture into a baking dish (I used an 11 x 7 inch dish). Let cool at room temperature for about 10 minutes, and then place dish in the freezer until ice crystals form around the edges, about 1 hour.
Using a fork, scrape the ice crystals on the edges towards the center of the dish. Place dish back in the freezer, and freeze an additional 1 hour.
Repeat step 3 until ice crystals have developed throughout the mixture (about 4 hours total freezing time).
Spoon granita into glasses or serving dishes, drizzle with coconut butter (if using), and serve immediately.
Nutritional Information Per Serving (without the coconut butter)
Calories: 250 calories per serving.
Fat: 8 grams of fat per serving.
Carbohydrates: 40 grams of carbohydrates per serving.
Protein: 3 grams of protein per serving.
Fiber: 4 grams of dietary fiber per serving.
Sugar: Varies depending on the amount of added sugar but typically around 25 grams of sugar per serving.
Sodium: Minimal sodium, usually less than 10 milligrams per serving.
If you’re at all familiar with the — ahem – fantastic city of Boston, you probably know about the North End. Our version of “Little Italy”, this bustling section of the city offers Boston’s best Italian cuisine. Bostonians and tourists alike have been known to brave frigid temperatures to stand in hour + lines for a seat at Giacomo’s or a spot at the counter at Mike’s Pastry. During the summer months, lines of hungry people snake down Hanover Street in both directions, making navigating the sidewalks nearly impossible.
The aforementioned restaurant Giacomo’s is easily my favorite of the North End eateries. With about 10 tables nestled into one tiny room, Giacomo’s doesn’t boast the most serene ambiance, but the food… ah, the food. Many ubiquitous Italian staples grace the menu, but I remain undyingly faithful to two sensationally special dishes: butternut squash ravioli with diced asparagus in a prosciutto mascarpone cheese cream sauce & pumpkin tortellini in a fresh sage mascarpone cheese sauce. Just conjuring up a mental image of the tender pasta, sweet & savory fillings, and silky mascarpone sauces makes my mouth water.
Although I fully enjoy these rich pasta dishes when we dine at Giacomo’s, I prefer to prepare lighter Italian cuisine when I cook at home. These stuffed shells are a basic Italian favorite, but man-oh-man are they tasty. I’ve revamped the typical recipe for stuffed shells by subbing in sautéed fresh spinach for thawed frozen spinach and 1% whipped cottage cheese for ricotta. If you haven’t yet had the pleasure of trying this type of cottage cheese, I urge you to do so ASAP. With smaller curds and a thicker consistency than regular cottage cheese, the whipped version is pretty darn similar to ricotta cheese… minus all of the unnecessary fat.
If you find yourself with a hankering for traditional Italian food, come on up/down/over for a visit to the North End. You know I’d be more than happy to join you for a big plate of ravioli or tortellini. But if you’re craving a lightened version of an Italian classic, gather together the ingredients for these stuffed shells and in 45 minutes you’ll have a delicious homemade meal without having to wait in any lines.
Stuffed Shells
serves 4
Ingredients:
1 tsp extra virgin olive oil
2 garlic cloves, minced
4 cups tightly packed fresh baby spinach leaves
16 jumbo pasta shells
2 cups 1% whipped cottage cheese (1 16 oz container)
1 egg, lightly beaten
1/4 cup freshly grated Parmesan cheese
1/4 tsp Kosher salt
1/4 tsp freshly ground black pepper
1 tsp dried Italian seasoning blend
1 1/2 cups marinara sauce of choice, divided
1 cup shredded part-skim mozzarella cheese
Directions:
Preheat oven to 350 degrees F.
Heat olive oil in a large skillet over medium heat. Add garlic and saute until fragrant, about 30 seconds. Add in spinach and cooking, stirring, until wilted down. Remove from heat and set aside to cool.
Cook pasta shells until al dente, about 10 minutes (a few minutes less than called for on the package). Drain and set aside.
In a mixing bowl, combine the sauteed spinach, whipped cottage cheese, beaten egg, grated Parmesan cheese, and seasonings. Mix well to combine.
Spread 1/2 cup marinara sauce over the bottom of a baking dish.
Spoon cottage cheese mixture evenly into the cooked pasta shells; place stuffed shells side-by-side in the baking dish. Spoon the remaining 1 cup marinara sauce over the stuffed shells, and top with the shredded mozzarella cheese.
Bake for 30-40 minutes, or until the cheese is lightly browned and bubbly.
