Broccoli and Cauliflower Stuffed Shells

getting more veggies in the kids' bellies..eventhough
my two will eat anything..a cheesy sauce never hurts
to sweeten the deal....there were no leftovers!

 INGREDIENTS:
• 1 c. chopped frozen/fresh broccoli florets
• 1 c. chopped frozen/fresh cauliflower florets
• ¼ c. finely chopped onion
• 2 cloves crushed garlic
• 20 jumbo pasta shells
• 1 c. shredded swiss cheese
• 1 c. shredded white cheddar
• ½ c. cream cheese
• ½ c. sour cream
• 1 c. milk
• 1 tbsp. butter
• ½ tsp. black pepper
• ½ tsp. salt
• ½ tsp. nutmeg (trust me)
• parsley (for garnish)
• 2 tbsp. olive oil

INSTRUCTIONS:
Preheat oven to 350℉
1. in a large pot of salted boiling water, prepare
jumbo shells per package directions then drain
& set aside to cool (easier to handle for stuffing)
2. in a saucepan, on medium heat, combine the
swiss, white cheddar, cream cheese, sour cream,
milk, butter, salt, pepper & nutmeg then stir until
melted, smooth & creamy
3. in a pan, heat olive oil on medium-high and
saute the broccoli, cauliflower, onion and garlic
until tender

4. mix a third of the cheese sauce with the
sauteed vegetables
5. pour another third of the sauce in the bottom
of a baking dish large enough to accommodate
the shells

6. divide the broccoli cheese filling, making
sure all the shells are evenly stuffed
7. place stuffed shells in the baking dish & pour
the remaining sauce on top

8. cover & bake the dish for about 20 minutes
9. remove cover then bake for an additional
10-15 minutes until sauce has thickened and
is bubbly & slightly golden on top
10. remove the dish from the oven & let it set
for 15-20 minutes before serving

Apple Sausage Stuffed Acorn Squash

one way to introduce kids (and some adults)

to squash..stuffing it with yummy goodness!

INGREDIENTS:

• 3 medium Acorn Squash cut
into halves with seeds removed
• 1lb. pork sausage or sweet Italian sausage
• 2 medium Granny Smith apples peeled,
cored & cut into small cubes
• ½ c. finely chopped mushrooms
• half a red onion finely chopped
• 2 c. rice (cooked & drained)
• salt & pepper (to taste)
• ½ tsp. garlic powder
• ¾ c. shredded super sharp cheddar
• 2 tbsp. olive oil

INSTRUCTIONS:
Preheat oven to 350℉
1. place squash halves open side up on a
shallow baking pan, drizzle them with olive
oil and season with a pinch of salt & pepper
2. bake @350℉ for 35 minutes
3. while the squash is baking, thoroughly
cook the sausage in a pan, then remove
from the pan & set aside
4. add the mushrooms, onion, diced apples,
garlic powder, salt and pepper (to taste) into
the pan drippings and saute until tender
5. add the browned sausage crumbles back
into the pan along with the cooked rice and
cheddar cheese
6. after the squash has baked for 35 minutes,
remove from the oven and carefully stuff the
halves with your sausage filling then bake for
another 15-20 minutes

Baked Chipotle Lime Sweet Potato Fries with Creamy Avocado Dip

i love sweet potatoes and avocados..so why not

find a way for the two to compliment each other?

INGREDIENTS:

-Potatoes
• 2 medium sweet potatoes
• 3 tbsp. olive oil
• ½ tsp. sea salt
• ½ tsp. black pepper
• 2 tbsp. fresh lime juice
• 1 tsp. granulated garlic
• tbsp. chipotle powder
-Dip
• 1 avocado
• tbsp. fresh lime juice
• ¼ tsp. granulated garlic
• sea salt to taste

INSTRUCTIONS:
Preheat oven to 425℉
1. clean, cut & dry sweet potatoes
(with/without skin - optional)
2. place potato fries in a bowl, add olive oil,
seasonings and lime juice then mix well until
thoroughly coated
3. single layered on a lined cookie/baking sheet
and bake for 20-25 minutes, turning the fries
over half way through the baking process
4. remove the shell & pit from the avocado,
slice & place the avocado in a small bowl,
add lime juice, garlic & sea salt to taste then
mash avocado to desired consistency, serve
with the fries & enjoy!