Stuffed Shells & Roasted Veggies


This was a fantastic meal, if I do say so myself!!! I think we were a little inspired by our upcoming Italian vacation, so Stufed Shells sounded wonderful. Scott was only mildly excited, until he ate them… then he got really happy. Apparently when I said “Stuffed Shells” he thought of some other dish I made once which was kinda gross… He definitely likes the stuffed shells, and is now giving them the enthusiasm they deserve.

And a picture, for your viewing pleasure…

Stuffed Shells
(from Weight Watchers New Complete Cookbook)
1 tsp olive oil
2 cloves garlic, minced
1 (14.5 oz) can tomato puree
1/2 tsp dried basil
2 tsp oregano
1/4 tsp pepper
1 1/2 c part skim ricotta cheese
1 1/4 c shredded part skim mozzarella cheese
3/4 c grated Parm cheese
1 egg, beaten
1/4 c parsley flakes
1 box jumbo pasta shells/12 manicotti shells, cooked. (I use shells bc manicotti is harder to stuff!)

Directions:
1. In a large nonstick skillet over medium heat, heat oil. Saute garlic until golden, about 2 min. Stir in tomato puree, oregano, basil and pepper and bring to a boil. Reduce heat and simmer, covered, stirring occasionally for about 15 min.
2. Meanwhile, preheat oven to 350F; spray a 9×13 baking dish w/ non-stick spray.
3. In a medium bowl, combine ricotta, mozzarella, parm, egg and parsley. Fill the shells w/ cheese mixture; place seam down in the baking dish. Pour sauce over the shells. Bake until browned and bubbling, 30-40 mins.

(As manicotti, 2 manicotti shells were worth 8 points, and it’s very fuzzy pointswise as stuffed shells… So about 1/6 of the pan = 1 serving, and therefore 8 points.)

Roasted Vegetables
From my dear mom 🙂

2 tbsp olive oil
1 tbsp lemon juice (I use RealLemon)
2 cloves garlic, minced
1/2 tsp salt
1 large red bell pepper, cut into 1 inch pieces
1 yellow squash, cut into 1 inch pieces
Zucchini, broccoli or any other vegetable your heart desires, cut into 1 inch pieces

Directions;
Stir together 1st 4 ingredients in a large bowl; add veggies and toss to coat. Place in a single layer of aluminum foil lined bowl. Bake at 400 for 10 min, stir. Bake for another 10 min until tender.

(Sometimes I add parm cheese to it too, which is also delish.)

Scott’s Roasted Broccoli

So, I have to admit, I’m not a big fan of this recipe, but Scott goes nuts for it and it came highly recommended, so I think I’m the oddball here. I guess you’ll just have to try it for yourself…

Chili Roasted Broccoli

1/4 cup extra virgin olive oil, eyeball it
5 to 6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates)
1 large head broccoli, cut into thin, long spears

Preheat oven to 425 degrees F.

Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.