Turkey Sausage and Spinach Stuffed Shells

I didn't post last night for two reasons. One, the dinner I made was not my best which was disappointing, I don't like not cooking amazing meals, especially for my man! Boyfriend got me a Weight Watchers cookbook for Christmas (no this wasn't a slam, but something that I thought was very thoughtful since he knows I've been trying hard to keep with the WW). It is packed full of delicious sounding recipes, and the few that I have tried so far were good...but this one didn't make the cut. It was Middle Eastern Beef Kabobs and the picture and ingredients made it look like a winner. However, the taste was flat and bland, and that was after 24 hours of marinading. Going against my better judgement, I followed the recipe exactly...so not like me and look where it got me. IF I choose to make it again, I will def put my own twist on it. The second reason I didn't post was because I wanted to finish the third book in the Hunger Games series....AND I DID! I thought it was really good, even drew a few tears to my eye. Now I can finally start reading the stories I see in magazines at the checkout and not do some weird eye dance where the cashier thinks I'm either A) giving them the "Hey sexy baby" eyes or B) have some unexplainable eye and head twitch. I can also see who they are thinking of to play the characters from the second and third book and see how well I think they did. Since I already knew who was playing Katniss, Peeta, and Gale in the first one, it was hard for me to think of anyone else. Same thing happened with Harry Potter, what do you mean Danial Ratcliff isn't THE Harry Potter!

Well, due to all that, I decided to find a picture on my phone (since that is the camera I use for all my food. I really should use my "real" camera, but it's just easier to edit and send from the iPhone.) and post it in place of the sad kabobs. A friend from work was sad that I had not blogged about the Turkey Sausage and Spinach Stuffed Shells I brought her to work one day, so this one's for you! This is a good twist on the average cheese shells. The turkey sausage adds a meatiness that keeps you full, and the spinach give it nice texture and a good way to sneak in your green veggies! You can use whatever your favorite tomato sauce is to complete this meal. Two of these bad boys are 10 WW points.

Turkey Sausage and Spinach Stuffed Shells

• 1/2 box big pasta shells (about 12)
• 3 links turkey sausage, casings removed
• 1 tbs olive oil
• 2 cloves garlic, minced
• 1/2 small onion, diced
• 1 can petite diced tomatoes, drained
• 1 cup frozen spinach, thawed and water removed
• 1 1/4 cup low fat ricotta cheese
• 1 1/4 cup reduce fat mozzarella cheese, divided 3/4 and 1/2
• 1 tsp salt
• 1 jar tomato sauce

1. Preheat oven to 350 degrees.
2. Boil a large pot of water for the shells. When water comes to a boil, cook for 9 minutes, then rinse under cold water. Set aside.
3. In a large skillet, heat olive oil to medium high heat. 
4. Add sausage and cook until browned.
5. Add onions and cook for 4 minutes until onions are translucent.
6. Add garlic, spinach and tomatoes and cook for 5 minutes until tomatoes have broken down a bit.
7. Remove from heat and add ricotta cheese, 3/4 cup mozzarella cheese, and salt. Stir until well incorportated.
8. Stuff shells evenly with mixture. Top with remaining 1/2 cup mozzarella.
9. Put shells in 9x13 glass baking dish, cover with foil and cook for 20 minutes.
10. While shells are baking, heat sauce in pot over medium heat.
11. Once shells are done, remove from oven, serve and top with tomato sauce.

Tips and Tricks

• If you rather use full fat sausage, knock yourself out! However, the WW points will not be the same. 
• If you like some heat, add a 1/2 tbs red chili flakes while the sausage is cooking.
• You can add the tomato sauce over the shells before you bake them, but I find that the sauce gets absorbed in the pasta and you don't have enough sauce when you eat them. I LOVE SAUCE!

Chili Dusted Shrimp with Warm Corn Salad and Black Beans

As I promised, the first healthy recipe of the week! I love a good meal that you don't feel guilty eating, yet feel extremely satisfied afterwards and having seconds is OK. That was this meal, and believe me, you will want seconds! Today, I knew that I wanted something that was going to be healthy, after all, that was the promise I made to both you and myself. I texted the boyfriend while at work and asked what he was in the mood for. I always follow that by either what type of meat would you like or what type of cuisine, such as Mexican, Asian, Italian, etc. in hopes that I don't get a "whatever you want babe" reply. Today he said Southwestern which isn't a huge leap from our standard Mexican, but I was determined to not make the usual taco or enchilada. After some Googling, I came across a chili rub for shrimp paired with a warm corn salad. Of course, I put my own spin on the recipe and paired it with, SURPRISE, black beans. Since this is the fourth or so recipe with black beans, I decided that I would post my recipe below as well.

I know I have already mentioned this, but this meal kicked some serious ass. The shrimp were spicy, but not so much that you had to drink water ever other bite. And the corn salad and black beans were the perfect accessories for the shrimp. Yes, accessory, like shoes for clothes. Like any good outfit, the accessories are what make the outfit, or sometimes leave you wondering if the person got dressed in the dark, with their eyes clothes, in someone else's closet. A bit harsh, but I know you have seen someone, lets say a woman for argument sake, wearing an amazing dress, but then you look down and she is wearing shoes that look like she is going on a run or to her local Wal...well, I won't get into details. Or maybe its an evening gown and the hair is in a sloppy ponytail. I feel like Joan Rivers on Fashion Police right now, lol. I love that show! Seriously, your accompaniment can really make or break your meal. In this case, the corn had just the right amount of sweetness to counter the heat of the shrimp and the black beans were like the perfect purse that tied it all together. Simply divine. I should get on with the recipe in hopes that it distracts my overwhelming desire to want to shop now. WW points 9 for 7 shrimp, 3/4 cup corn salad, and 1/2 cup beans.

 Chili Dusted Shrimp with Warm Corn Salad and Black Beans

Chili Dusted Shrimp

• 1 pound large shrimp, cleaned
• 4 tsp chili powder
• 2 tsp sugar
• 1 tsp chipotle chili powder
• 1/2 tsp salt
• 1 tbs olive oil

1. Make sure the shrimp are clean of any shell and have been de-vained.
2. Mix the chili powders, sugar, and salt together in a ziplock bag.
3. Add half the shrimp to the bag, and shake to cover. Remove shrimp.
4. Add the second half of shrimp and shake to cover.
5. Heat olive oil in a large skillet to medium high heat.
6. Carefully place shrimp in skillet so none are touching and cook for 3 minutes.
7. Turn over and cook for 2 minutes or until shrimp are no longer pink.
8. Remove and enjoy! 

Warm Corn Salad

• 1/2 cup red onion, diced
• 1/2 cup red bell pepper, diced
• 2 tsp garlic, minced
• 2 tsp ginger, minced
• 1 tsp salt
• 10 oz corn kernals
• 2 tbs cider vinegar
• 1/4 cup green onion, diced
• 1 tbs olive oil

1. Heat olive oil in large skillet over medium heat.
2. Add onions, peppers, garlic, and ginger and cook for 4 minutes until onions are translucent.
3. Add corn and salt and cook for 3 minutes.
4. Add vinegar and cook for 1 minute.
5. Remove from heat and stir in green onion.
6. Serve warm.

Black Beans

• 1 can black beans, 15.5 oz DON'T RINSE!
• 1/4 cup onion, diced
• 1 packet Sazon (found in your Spanish section)
• 1 cube chicken flavored boullion
• 1/2 cup water

1. Combine water, boullion, Sazon, and onions in a medium pot. Bring to boil.
2. Add black beans and lower to a simmer.
3. Cook for 20 minutes until liquid has reduced and onions are soft.

Special Sauce

• 2 tbs fat free mayonaisse
• 2 tbs light sour cream
• 1 tbs ketschup
• 1/2 tsp lemon juice
• 1/2 tsp Dijon mustard

1. Combine all ingredients.
2. Put in ziplock and cut off the corner.
3. Squirt over shrimp. (This doesn't have to be done, but I believe in presentation)

Tips and Tricks

• Keep an eye on your shrimp. Over cooked shrimp are rubbery, chewy, and just no fun.
• Sazon is a Spanish season blend that can be found in the Spanish section of your supermarket. It can be omitted if you can't find it.
• To keep cleaning to a minimum, make the corn salad first, then put in bowl and use the same pan for the shrimp.
• Do not rinse your beans. The starch from the beans will help thicken the "sauce".

Limoncello Cupcakes

I have been a bad girl this week and haven't posted near the amount that I should. It's been a busy week and I haven't cooked much. Sorry to abandon y'all...and my need to eat healthier. Went out to dinner 4 times this week! Horrible, I know, but it was all soooooo yummy. Of course Mexican was 3 of those 4 times. I really think something is wrong with me. How can someone eat that much Mexican and not get tired of it? Each place had it's own delicious specialty, but none were as good as my number one favorite Cantina Laredo. Obsessed much?! Well, between that and a ladies brunch I threw on Sunday, my jeans are fitting a little tighter (NOT GOOD!), so this week's meals will all be delicious, but nutritious. Ideas are welcomed.

The ladies brunch was a big success! I got to see some girlfriends that I haven't seen in awhile, baby Dylan (have I told you he is the cutest baby ever?!), sister and made some really scrumptious goodies. The picture for the Limoncello Cupcakes came out the best, so that is what I will write about today. These were maybe, just maybe, my favorite cupcakes that I have made so far. The cake was a bit dense (which i like), but moist (this word really freaks people out, so I will try to use it as much as I can, lol) with the frosting being the perfect balance of sweet and tart. I made them mini size, as always, so I had enough to bring into work today, but still have some left at home for an after dinner treat...WW points permitting. For those of you that aren't familiar with Limoncello, it is an Italian lemon liquor that is absolutely delicious. I was lucky enough to go to Italy and bring back a bottle of this amazing libation. Though it is sweet, the Linomcello I got is 80 proof! Just as much as vodka, but you can't taste the alcohol that much, which is dangerous (only in the sense it goes down so smooth and you can drink a shit ton.) You can substitute lemon juice if you don't have any or don't like to use alcohol in your recipes, but in my opinion, this really made the cupcake.

Limoncello Cupcakes

Cupcake

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 stick butter
• 2 oz cream cheese
• 1 cup sugar
• 3 large eggs
• 1 tbs limoncello
• 1/2 cup buttermilk
• 1/4 cup lemon juice
• zest of one lemon

1. Preheat oven to 325 degrees.
2. In a medium mixing bowl, sift the flour, salt, and baking soda together. Set aside.
3. In a large mixing bowl, cream together the butter and cream cheese with electric mixer.
4. Add sugar and cream. 
5. Add one egg at a time, blending together well after each one. 
6. Add limoncello and blend well.
7. Alternate adding buttermilk and flour mixture, blending well between each until both the buttermilk and flour is incorporated.
8. Mix in lemon juice and zest until just combined.
9. Fill lined cupcake pan just shy of the top.
10. Bake for 14 minutes.
11. Remove and let cool completely before frosting.

Frosting

• 1/2 stick butter
• 6 oz cream cheese
• 3 cups powdered sugar
• 2 tbs limoncello
• 1 tbs lemon juice

1. Cream together the butter and cream cheese with an electric mixer.
2. Add limoncello and lemon juice and blend well.
3. Add in one cup of sugar at a time and blend on high until combined and smooth.

Tips and Tricks

• Put cupcake batter in a gallon sized ziplock, then cut off the corner to fill cupcake liners. This will give you even cupcakes and is mess free!
• Do the same with the frosting, but use it as a pipping bag.
• Substitute lemon juice for the limoncello if you don't have or would prefer not to use.
• If you do not have buttermilk, add one tablespoon of lemon juice or white vinegar to a 1 cup measure, then fill with milk to reach the top. Let set for 5 minutes, then measure out the amount you need. Works best with heavy cream, but any milk will work. I used 1% and lemon juice.

Grilled Chicken Tacos with Cilantro Lime Coleslaw and BBQ Grilled Onions

I have been in a Mexican kick for the last week. I know, what's new? I have seriously eaten something Mexican just about ever day. Sister and I went to Cantina Larado again on Saturday (man, that place is awesome) and boyfriend and I went to a food show on Sunday where we had an amazing taco from a place called Luna's. After that, we ended up at a Mexican restaurant for drinks and all the free chips and salsa we could eat. Monday night, I didn't feel like cooking. Actually, it's not that I didn't feel like it, it's because I wanted to finish the second book of the Hunger Games series. I thought it was better than the first, and started the third one last night. Please, DO NOT tell me what happens...but honestly, I want someone important to die. That sounds horrible and I really don't want it, but that's what makes a story. If you have ever read Harry Potter (Hufflepuff!!) you will know what I am talking about.

Well, since I was planning on cooking Monday night, I had boyfriend marinade the last chicken breast that we had in the freezer. It was a big breast (hehehe), so I knew that butterflying it would be enough for the both of us with some good sides. I wasn't much in the mood to just have grilled chicken and since I was in a Mexican kick already, I thought some tacos would be a good choice. But I didn't want just your normal, run of the meal, Americanized tacos. Since I was going to grill the chicken, I figured why not grill the onions and corn for a side. I also thought of the cabbage I add to the Shrimp Tacos, but kicked it up a notch with some cilantro, lime juice, and red onion. I added some BBQ to the onions while they were grilling to add a sweet component that would counter the tartness of the slaw and BANG, the most awesome chicken tacos I have ever had. Sorry, that sounds very boastful, but these were seriously off the chain (yes, I just used that phrase.) I promise that you will like these tacos. They make an amazing summertime meal paired with grilled corn and black beans (still on that kick.) WW for one taco, 5 points, with sour cream!

Grilled Chicken Tacos with Cilantro Lime Coleslaw and BBQ Grilled Onions

Chicken

• 2 chicken breast
• 1 package GrillMates Garlic Herb and Wine marinade
• White vinegar
• Water
• Oil

1. Prepare marinade according to directions on package.
2. Butterfly chicken breast by cutting from the thick side inward but do not go all the way through.
3. Tenderize chicken with a fork by poking it all over, front and back.
4. Marinade chicken for 24 hours for best flavor.
5. Remove from marinade.
6. Grill on one side for 4 minutes. Flip and grill for another 3 or until the juices run clear.
7. Remove, let set for 5 minutes while the juices rest, then cut into cubes.

Cilantro Lime Slaw

• 1 cup cabbage, coleslaw mix
• 1 large lime, juiced
• 1/4 red onion, sliced very thin
• 1/2 tsp sugar
• 1/4 tsp. salt
• Dash of black pepper

1. Combine all ingredients together in bowl and let mingle for 1/2 hour.

Grilled BBQ Onions

• 1/2 small red onion
• Sweet BBQ sauce, I use Sweet Baby Rays
• Oil

1. Cut onion into quarters, leaving the core in.
2. Remove outer layer of onion.
3. Brush on oil.
4. Grill for 4 minutes a side.
5. Add BBQ sauce to both quarters, and grill for another 4 minutes.
6. Remove from grill and cut into strips.

Reese's Piece Pudding Cookies

The weekend means time to bake. This weekend I didn't have very much time, so I had to make something quick, but that didn't mean that it had to be boring. Yesterday, the boyfriend had a softball tourney with my sister's boyfriend, so sister, baby, (Dylan, the cutest baby EVER!!) and I, spent the day at the field. If you have never been to a grown man's slow pitch softball game, you should. Some of the guys think that they are playing in the World Series. It's comical really. Yes, there is prize money, but after you pay off the costs of playing in the tournament, splitting it between 20 guys really isn't a lot. Of course, my boyfriend laughs at all these types of "men", but he has a good time and I enjoy watching.

I decided on these cookies because I love Reese's Pieces and they had pudding in them, who doesn't like that? They were also super fast to make which was exactly what I needed. I, of course, can't leave these in my house since they are amazingly delicious, so they are going to my parents to celebrate Father's Day, then the rest will go to work. The boyfriend LOVES peanut butter, but thought they had too many chocolate chips in them...silly guy, but he isn't a chocolate lover. If I make them especially for him next time, I will do half the amount of chocolate chips and the other half peanut butter chips. I however thoughy they were perfect!

 Reese's Pieces Pudding Cookies

• 3/4 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 tbs. honey
• 1 tsp. vanilla
• 2 1/4 cup flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 small box instant vanilla pudding
• 1 c. chocolate chips
• 1 c. Reese's pieces

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, mix together the flour, baking soda, pudding and salt. Set aside.
3. In a large mixing bowl, with an electric mixer, cream the sugars, peanut butter, and butter together.
4. Add the eggs, honey, and vanilla. Mix to blend.
5. Add half the dry ingredients to creamed mixture and mix until almost incorporated.
6. Add the rest and mix until just incorporated. Don't over mix!
7. Stir in chocolate chips and Reese's pieces.
8. On a greased cookie sheet, drop one tablespoon portions of dough.
9. Bake for 11 minutes.
10. Let cool on cookie sheet for 3 minutes, then place on wire cooling rack.

Tips and Tricks

• Use crunchy peanut butter to give a nice crunch to the cookies.
• If you would like smaller cookies, use teaspoon portions and cook for 8 to 9 minutes.
• If you would like less chocolate, use 1/2 cup chocolate chips and 1/2 cup peanut butter chips.

Picadillo

Lately I have been in a Cuban kick. A couple of weeks ago it was Cuban sandwiches. Then I made the Fricase de Pollo. Black beans are my new love, and I use to hate beans! Well, the other night I made Picadillo for the first time and it was DINE-O-MIGHT!! Like any good soup or stew (this is neither of those, more of a very meaty pasta sauce), it got better and better over time. Today I had some for lunch, then finished the rest off for an afternoon snack. Thank god I have my own office, because I was licking the plate clean...don't judge me, lol.

The recipe I followed was a bit bland, so I kicked it up a notch using other items I had in my kitchen. I'm glad that I did, because the finished product was what? DINE-O-MIGHT! I am really enjoying cooking new recipes and trying out different ethnic foods. My friend is going to send me some Ethiopian recipes, and I am pretty stoked to read what those are about. Know what else was DINE-O-MIGHT about this recipe? It was only 6 WW points a serving! Got to love that!

Picadillo

• 1 pound 93% lean ground beef
• 1 medium green pepper, diced
• 1 medium yellow onion, diced
• 1 tbs olive oil
• 1 12oz can petite diced tomatoes, drained
• 1 cup red wine
• 1/4 cup mojo 
• 1 tsp oregeno
• 1 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp cinnamon
• 1/4 cup raisins
• 1/2 cup tomato sauce

1. Over medium heat, cook onions and peppers in olive oil until tender, but not browned.
2. Add beef, mashing it with onions and peppers until cooked. About 5 minutes.
3. Add spices and stir together nicely.
4. Add tomatoes, wine, tomato sauce, and mojo. Stir until blended.
5. Turn heat to low, cover, and simmer for 20 minutes.
6. Add raisins and cook until plump, about 3 minutes.

Tips and Tricks

• If you don't like the size the raisins get when the plump, chop them up before you add them.
• Don't use cooking wine, it doesn't have enough pop to it. A cheap red wine, like a Merlot or Cab Sauv will work lovely.
• If you have time, make this a day in advance. The flavors really party over night making this dish even better the day after.

Blackened Shrimp Alfredo

Yesterday I went to do my weekly grocery shopping. I have been trying hard to plan our meals out for the week on Sunday and do my shopping Monday after work. This week I had some really awesome, healthy, and unique dishes planned. However, Wal-Mart had a different plan. While I LOVE shopping at Publix ( a very nice grocery chain in the south), they are rather expensive, so I do my big shopping at Wal-Mart grocery. Usually, they have everything I need, but not yesterday. It looked like looters came through and ransacked the place, it was ridiculous. Granted, some of the ingredients I needed were a bit more unique, aka green curry powder and fish sauce, many of my basic items were not there or so picked over I didn't want them. What the hell Wal-Mart! I swear every time I go they are stocking, so what did they do this weekend? Is the world coming to an end and I just don't know about it? Needless to say, at least one or two staple ingredients for each recipe were not able to be found and after doing an hour kickboxing class, I really didn't want to go somewhere else. What to make now?

The boyfriend suggested spaghetti because it is quick and easy, but I wasn't really feeling that. Yes, pasta sounded good, but not with red sauce or meat. After literally walking around like a clueless blond for 20 minutes, I decided to make a shrimp with cream sauce pasta dish. I know what you are thinking, you worked out for an hour and your going to waste it on carbs and cream sauce? Well, its all in the prep my friends. Since I'm on the WW again (weight watchers, lol) I made sure to check the points for each of my ingredients. Pasta on WW really isn't that bad at 5 points a serving, combine that with 1/2 the fat pre-made Alfredo sauce, shrimp, and veggies, the whole dish was 11 points! The blackened season mix that coats the shrimp and a touch of sherry cooking wine made this dish outstanding and fast to make! If you are watching your carbs, this could easily been served without pasta as more of a fancy shrimp dish.

Blackened Shrimp Alfredo

• 1 pound medium shrimp, cleaned 
• 8 oz pasta, I used fettuccine
• 2 tsp blackened seasoning
• 2 tsp Italian seasoning
• 1 tsp GrillMates Garlic, Herb and Wine seasoning
• 1 tbs olive oil
• 1 red pepper, sliced
• 1 small red onion, sliced
• 1 zucchini, cut into quartered pieces
• 1 1/4 cup light Alfredo sauce
• 1/3 cooking sherry
• 2 tbs fresh basil
• 1/4 tsp lemon juice or one wedge lemon

1. Start a large pot of water to cook pasta. Once boiling, cook according to package directions.
2. Heat olive oil in large skillet on medium-high heat.
3. Combine blackened, Italian, and GrillMates seasoning in a ziploack bag.
4. Put shrimp in bag and shake to coat.
5. Place shrimp in skillet ensuring that none are touching.
6. Cook shrimp for 2 minutes on one side, flip then cook for another two. Remove.
7. Place peppers, onions, and zuccini in skillet and cover; cook for 4 minutes until veggies are softened.
8. Add Alfredo sauce, sherry, and basil. Cook for 3 minutes.
9. Add shrimp back to skillet and cook for a minute until all flavors are combined. Add lemon juice right before serving and stir to incorporate.
10. Either add pasta to skillet or serve sauce over pasta.

Tips and Tricks

• Use whatever vegetables you have on hand. Good way to sneak in those healthy eats.
• Don't have cooking Sherry? No problem, use a little white wine, marsala, or chicken stock/broth.
• Feel free to use a homemade Alfredo sauce, but beware, the points will not be the same.