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To avoid the seven-month pregnancy look I have going (pregnant with pasta, cookies, stuffing, ham, and everything else that isn’t a baby), I’ve been cooking several easily frozen meals on Sunday. This allows me to stick to a meal plan during the work week without having to cook like a fiend in the two hours I have between getting home from work
and going to bed.
So far, it has been glorious.
We have eaten like kings without much effort.
This week I made cheese stuffed shells! They are more complicated than spaghetti, but they hold up nicely in the freezer and you get a little more bang for your buck. The original recipe is from Cooking Light, but I tweaked it a bit.
You will need:
8 oz fat free cottage cheese
14 oz fat free ricotta
4 oz goat cheese (I like the hereby garlic kind)
4 oz fresh Parmesan (shredded)
8 oz fresh mozzarella (shredded)
1 box jumbo pasta shells
10 oz frozen greens
About 4 cloves of chopped garlic
6 cups pasta sauce (To keep this dish healthy, go easy on the sauce and check calorie counts. There tends to be a lot of sugar in the store-bought stuff, so homemade is a good option too.)
Boil the pasta and set aside.
Mix all of the cheeses (except for the mozzarella) together.
Thaw and drain the mixed greens. Feel free to use a paper towel to
soak up all of the juices.
Pour pasta sauce over noodles and then top with shredded mozzarella.
Bake at 375 degrees for 30 minutes.
If you are feeling inspired, add meat. Add more vegetables. The world is your oyster people!!
What do you do to make sure dinner isn’t insane during the work week? Any tricks you can share?