Stuffed Shells

I don't know why, but I was in a pasta mood for about two weeks. All that sounded good was pasta with lots and lots of sauce! It had been a long time since I had made stuffed shells, and since I bought a package of them the day before at Target for only .60, I thought I would make a pan for us to eat now and one to freeze. I didn't follow a recipe. I just added what I thought sounded good. In a bowl I mixed cottage cheese, parmesan cheese, grated zucchini, grated carrot, sauteed mushrooms, chopped parsley, a little crushed rosemary and thyme, salt and pepper. After that was all mixed, I added 1 egg to bind it together. Cook the shells as directed on the package. Place a small amount of sauce on the bottom of the pan. Stuff the shells and place stuffed side up. After they are all stuffed, pour a little sauce on top and top with more cheese (optional). Bake in a 350 degree oven for about 25 minutes. I served these with panko breaded chicken and sauteed summer veggies. Yum!!!

Chili Rubbed Salmon with Baked Potatoes

This meal was simple and delicious. I have told you about the chili rubbed pork I made for my husband a little while ago, but this time I used salmon. It was delicious! I have been craving baked potatoes a lot lately. These baked potatoes were a perfect side dish to the salmon and steamed broccoli. The potatoes were topped with a creamy scallion yogurt sauce (instead of sour cream). My husband preferred this topping over butter or regular sour cream It was full of flavor, cool, creamy and very healthy. The only ingredients needed for this topping are plain non-fat yogurt, 1 scallion, a squeeze of fresh lemon juice and a bit of salt and pepper. I also added a touch of fresh thyme just because I had some.

Panko Breaded Chicken and Summer Pasta

I have been craving pasta lately. There is something about biting into a heaping fork full of saucey covered noodles that I have been needing. This meal completely satisfied my craving...and I can't wait to have it again tomorrow! The chicken had a flavorful crispy crust on the outside and was tender and juicey on the inside. I didn't follow a recipe, I simply added what sounded good. It is simple and uses basic ingredients, but it really hit the spot!

Breaded Panko Chicken and Summer Pasta

Panko bread crumbs
Salt
Pepper
Garlic powder
Parmesan cheese (grated)
Chicken breast (boneless, skinless)

Combine the panko, salt, pepper, parmesan cheese and garlic powder. Dip chicken breast in the mixture and place in a hot skillet with 1 Tbsp. oil. Fry on both sides until golden brown. Place under broiler for a few minutes if necessary.

Pasta
Spaghetti or angel hair pasta, cooked and drained
Sauce (I used Classico)
1 yellow summer squash, sliced
1 zucchini squash, sliced
1 onion sliced
1 pkg. mushrooms

Place squash, onion and mushrooms in a hot skillet. Stir fry and season with salt and pepper. Place desired amount of pasta on the plate, top with sauce and veggies. Serve with panko breaded chicken.

Fish Po' Boys

I found this recipe in the Great Food Fast Cookbook by Martha Stewart (one of my favorites). These sandwiches are going to be a regualr at our house. Not only are they quick, delicious and healthy, they are also quite inexpensive to make! Most of those things you may already have! I served this with fresh corn on the cob (we try to eat as much of this as we can in the summer when it is fresh and cheap), and some roasted sweet potatoes. It was just the meal we needed....light, yet satisyfying and extremely flavorful! You should give this a try.

Fish Po Boys

1 pound skinless flounder fillets, cut into 1 1/2-inch strips, and patted dry (I used Mahi Mahi)
2 tablespoons cornmeal
Coarse salt and ground pepper
2 tablespoons canola oil
1 (8 ounce) baguette, cut in half horizontally, and hollowed out slightly
Lettuce
Sliced tomatoes
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

Spicy Tartar Sauce
1/2 cup reduced-fat mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped fresh parsley
2 tablespoons grainy mustard
2 tablespoons chopped gerkins (or pickles)
Hot sauce, such as Tabasco, if desired

Place fish in a medium bowl. Add cornmeal; season with salt and pepper. Toss to coat.
Heat oil in a large nonstick skillet over high heat. Brown fish (work in batches if needed) on both sides, 7 to 10 minutes (turn fish carefully). Transfer to a paper-towel-lined plate; season with more salt, as desired.
Spread both halves of baguette with tartar sauce, and layer with lettuce, tomatoes, and fish. Cut into 4 pieces.
Spicy Tartar Sauce
In a small bowl, combine mayonnaise, chili sauce, parsley, mustard, and gerkins. Season with hot sauce. Sauce can be refrigerated, covered, 2 to 3 days.