Meatless Monday

On Monday night I made Britt’s delicious Mushroom Lasagna. I am always intrigued about feeding my meat loving husband some veggie meals to see how it goes.  This lasagna was SO good and he also didn’t believe me that there was no meat in it. Way to go Meatless Monday! The only thing I would have changed it using baby spinach instead of normal spinach, but that is a personal choice. This has been added to my recipe box and will go into our meal planning rotation.

Stuffed Pasta Shells

I have wanted to try a recipe like this for ages..in fact I bought shells months ago to make something similar and never got around to it. I am putting it on here so I will feel obligated to try it and let you know if it is any good or not.  I found the recipe here.  As I mentioned yesterday, my father in law is coming to stay for a few days so I need some yummy options for him…he gets suspicious when I try to feed him too much quinoa

SnickerDoodles aka, can’t stop eating them cookies

We were at a cottage this summer and one of the other guests had brought up some cookies she made.  They were deliciously dangerous (in the “bet ya can’t eat just one” category) In even better news she explained how easy they are to make!  I do love baking, but to be honest I love me some easy baking too.  I haven’t made them in a while because we are on a bit of a healthy living kick start (and eating fists full of cookies will probably derail me somewhat)  However, my healthy eating doesn’t need to get in the way of your cookie enjoyment.  These would be perfect for a cookie exchange..tis (almost) the season!

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
6 tablespoons sugar
2 teaspoons cinnamon

 

*In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
*In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours. (I think I only left it in for an hour…I was hungry and impatient)
*Preheat oven to 350?F.
*Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Sprinkle generously with the cinnamon sugar mixture. Bake for 12-14 minutes.

*Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely. Then try to resist eating  them all at once.

Slow cooker chicken tortilla soup

Nothing exciting happened around the house last night as we were at the gym. So in keeping with the whole posting every day thing I’m going to share a slow cooker recipe I made Sunday that we had for dinner last night!
Chicken Tortilla Soup
(Crock pot edition)

*chicken breasts cut into bite size pieces (I was lazy and just ripped the meat off a BBQ chicken from Zehrs)
*jar of salsa (as spicy as you like)
*tin of black beans
*carton of chicken stock (but since I’m working on my Suzy Homemaker merit badge I used homemade stock)
*a few handfuls of frozen corn
*tin of green chilies (optional)
*tin of diced tomatoes

–Throw all this into slowcooker…top with chips, shredded cheese and cilantro (could also top with guacamole, sour cream etc)

I cooked it on high for the day…and served it with some crushed up nacho chips, chopped cilantro and shredded light cheese on top. Super yummy! I love this recipe because you could throw pretty much anything in with it and it would be delicious.