Spinach Stuffed Shells

SPINACH STUFFED SHELLS

( This picture is not the finished product...you still have to add the

Spaghetti Sauce & Mozzarella & Cheddar Cheese)

THIS IS SO EASY & YUMMY.... MY 8,5, & 3 year olds are upset when there's not leftovers!

*1 box of Jumbo Shells ( I usually use all but about 5 or 6 shells in the box- only because there's not enough spinach mixture to fill all the shells in the box)
*1 container 15oz of Ricotta Cheese
*1 bag of baby spinach
*1 can of Spaghetti Sauce ( flavor of your choice)
*Shredded Mozzarella Cheese & Shredded Cheddar Cheese

DIRECTIONS
* Cook & Drain Shells according to box

* Put entire container of Ricotta Cheese in a microwave safe bowl & heat in microwave for about 20 seconds.

* Chop up spinach to very small pieces ( I tear the stems off first & I use about a cup & 1/2 of spinach....NOT PRESSED TIGHTLY JUST POURED IN A MEASURING CUP TO MEASURE)

* Mix Chopped spinach in with the Ricotta Cheese until blended well.

* Spoon Mixture of Ricotta Cheese & Spinach into each individual COOLED spinach shell & place in a Oven Safe dish......when all shells are full & placed in dish cover stuffed shells with can of Spaghetti Sauce & place in the Oven on 375 for about 8 minutes. Next add a handful of each kind of shredded cheese ( Mozzarella & Cheddar ) to the top & cook another 3-5 minutes or until Cheese is melted.*Cool & Serve!

Taco Snack Cups!

Taco Snack Cups

** First off... please ignore that my cups don't look like "cups" in the above photo...... I made these in a hurry & I didn't take much time rolling them out like I should have!

*Preheat Oven to 375

*Cook your Taco meat how your normally do for tacos ( I brown & drain my meat, add onions, & a packet of taco seasoning)

*Take a can of your favorite kind of biscuits & roll each one out pretty flat with a rolling pin.

*Take a muffin pan ( sprayed or buttered or greased) & place each rolled out biscuit inside of the muffin slots in the muffin pan ( kinda spread it out so that it's in the bottom of the slot & also up at least halfway on the sides).

* Add a big spoonful of the taco meat mixture to each muffin cup.

* Bake for 15 minutes.

* Sprinkle with cheese & return to bake for an additional 5 minutes.

* Take out & let cool before serving.

*** Top with your favorite taco extras ( Salsa, Sour Cream, Guacamole, Olives, etc....)

*** Kids LOVE THIS! I have it listed under Appetizers, but you can very easily make it a Main meal if you made 2 batches & make with a Mexican Rice side dish, or Chips & Salsa!

Easy Chicken Teriyaki

Chicken Teriyaki

Cook Chicken Breast as you normally would in a pan on the stove!

In a seperate pan cook the following

1....20 ounce can of Pineapple Chunks ( cut up the chunks into smaller pieces or use a can of crushed pineapple instead)

3/4 a cup of Teriyaki Sauce

Drain all but about 3 tablespoons of the pineapple juice....

Place the 3 tablespoons of pineapple juice & the entire can of pineapple chunks into a large pan on Medium-High heat

Add 3/4 cup of Teriyaki sauce to the pan

Cook & occasionally stir/ flip the pineapple pieces with a spatuala until nearly all the teriyaki sauce is gone ( has been cooked in to the pineapple)

When it's done......pour the Pineapple & Teriyaki Mixture onto the chicken Breast & Serve!

Weight Watchers Crock Pot Chicken Parmesan

Crock Pot Chicken Parmesan Recipe

Ingredients:

2 tsp. olive oil

4 skinless, boneless chicken breasts (about 3 oz.) each

1 1/4 cups crushed tomatoes ( I use a can of Spaghetti Sauce since Jarrett doesn't care for Tomatoes...any flavor of Spaghetti Sauce will work)

2 large cloves garlic, crushed

Pinch of celery seeds ( I omitted this as I didn't have any)

2 tbs. dry red wine ( I omitted this as well as I didn't have any)

1/2 cup shredded mozzarella cheese

2 tbs. grated Parmesan cheese

Directions:

Heat the oil in a non-stick skillet over med.-high heat. Add the chicken and saute, stirring occasionally, until lightly browned, about 10 min. Combine the chicken and next 5 ingredients in the crock pot. Cover and cook on LOW until the chicken is cooked through and a meat thermometers registers 170 degrees - approximately 6-8 hrs. Combine the cheeses in a small bowl and sprinkle them over the chicken. Don’t stir. Cook until the cheeses are melted, about 15 min.

Serves 4

Each Serving = 6 Weight Watchers Points

Pineapple Teriyaki

Pineapple Teriyaki

1....20 ounce can of Pineapple Chunks

3/4 a cup of Teriyaki Sauce

Drain all but about 3 tablespoons of the pineapple juice....

Place the 3 tablespoons of pineapple juice & the entire can of pineapple chunks into a large pan on Medium-High heat

Add 3/4 cup of Teriyaki sauce to the pan

Cook & occasionally stir/ flip the chunks with a spatuala until nearly all the teriyaki sauce is gone ( has been cooked in to the pineapple)

Weight Watchers Baked Coconut Shrimp

Baked Coconut Shrimp

1 1/2 pounds Shrimp - Extra large, defrosted, shelled and deveined, rinsed and patted dry

1/3 cup cornstarch

1/2 teaspoon ground red pepper

salt - dash

1 tablespoon honey

1 tablespoon lime juice

1/3 cup egg whites

3/4 cup coconut

Preheat oven to 425° F. Lightly spray a large baking sheet with butter flavored cooking spray.

In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approx. 30-45 seconds

Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.

Place coconut in a thin layer on a pie plate or flat dish.

Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.

Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

Per Serving (excluding unknown items): 230 Calories; 10g Fat (42.3% calories from fat); trace Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Other Carbohydrates.

WW Points: 3 servings at 5-P each OR 2 servings at 7-p EACH

Mexican Chicken

Mexican Chicken

This is a REGULAR around the Hamrick House! I believe there is a Weight Watchers Version, but I will have to look it up.

The following is our NON Weight Watchers Version!

Ingredients

2 Cans of Cream of Chicken Soup ( or 1 Cream of Chicken & 1 Cream of Mushroom...we just use 2 Cans of Cream of Chicken)

1 Can of Rotel ( DRAINED)

3 slices of cheese

1 Cup of Chicken Cooked & cut up ( or 2.....10 Ounce Cans of Chicken)

1 Bag of Tortilla Chips ( We usually use Nacho Cheese Doritos though)

Shredded Cheese ( enough to cover the top before baking)

Directions

In a large pot mix & heat the 2 cans of Cream of Chicken Soup, 1 can of DRAINED rotel, 3 slices of Cheese, & All of the chicken until warm & bubbly.

Crush up the entire bag of Chips ( not into itty bitty pieces though) and put a layer of the crushed up chips covering the bottom of a non greased baking dish.

Pour the Bubbly Mix evenly over the layer of chips in the baking dish.

Cover the top with more crushed up chips & then Cover with how ever much shredded cheese you want ( at least enough to cover the sight of the chips)

Bake in the Oven uncovered on 375 until the cheese is melted ( Approx 8-12 minutes)

ENJOY

** Another Version of this recipe is done basically the same way using cut up soft tortillas ( soft taco shells instead of the chips & it's baked on 350, but needs cooked for 30 minutes to cook the tortillas. **