Well, karma caught up with me. I’ve been giving Mark total heck over his man cold and it has now been shared with yours truly. And…I’m a mess. My eyes are watering. My head is pounding. My throat is sore. I’m coughing up stuff that shouldn’t be discussed on a food blog or anywhere near or around food. So, WAHHH.
And my PELOTON is arriving tomorrow!!! I hope I can muster the strength to hop on for a ride and get the fun started.
In the meantime, we’re finishing off a fun weekend. We had press box seating at the Michigan vs. Notre Dame hockey game last night that was outdoors at Notre Dame stadium. I’ve never been so pampered at a sporting event!! I mean, there was a turkey carving station, fried chicken, mashed potatoes, and these INCREDIBLE green beans! That was in addition to the hot dog bar, chili bar, charcuterie trays, and cash bar.
Today, the pampering was over and I was back to cursing my own kitchen adventures. Really though, how DOES one peel an egg without completely mutilating the white? I’ve tried all the tricks: old eggs, vinegar, salt, ice baths, peeling under running water. Blah blah blah. I just can’t do it. I’ll make you anything from scratch but peeling an egg? PSH. I’m just buying them boiled and pre-peeled for the rest of my days.
I really have been on a winning streak (until the whole egg debacle today). Every recipe I’ve made recently has been eaten by everyone (spoiler alert: next podcast is on picky eaters!), healthy or healthy-ish, and mother-approved. Because really, if I’m the one doing the dishes, I want to be loving what’s served up.
These Shrimp-Stuffed Shells were from awhile back. I must admit, I’ve been waiting until blog traffic soars in January with healthy eating efforts to post the recipe. One of the first foods people nix from their diets in an effort to lose weight? Pasta. I say bologna! That just wouldn’t work for me. These shells are the perfect carb-lover delight that is favorable to weight loss efforts but so delicious you and others will be in awe! Eating healthy can and SHOULD taste this good! Jess absolutely loved these – she said it was her favorite recipe yet!
- 18 uncooked jumbo pasta shells (about 8 oz*)
- 1½ Tbsp extra-virgin olive oil
- ½ cup chopped shallots
- 6 cloves garlic, minced
- ½ cup (4 oz) ⅓-less-fat cream cheese
- ¼ cup 2% reduced-fat milk
- ¼ tsp crushed red pepper
- ⅓ cup chopped fresh basil
- 1 lb shrimp, peeled, deveined, and coarsely chopped
- 1 Tbsp potato starch
- Cooking spray
- 3 cups lower-sodium marinara sauce, divided
- ⅓ cup (1½ oz) grated Parmigiano-Reggiano
- Preheat oven to 400 degrees F.
- Bring a large pot of water to a rolling boil. Add pasta and cook for 7 minutes or until almost al dente. Drain well.
- Meanwhile, heat oil in a skillet over medium heat. Once hot, add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add cream cheese, milk, and crushed red pepper; cook until cheese melts, stirring until smooth. Remove from heat. Stir in basil. Place shrimp in a bowl. Sprinkle with potato starch; toss well to coat. Add cream cheese mixture to shrimp; toss well.
- Divide shrimp mixture evenly among pasta shells. Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish; top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano cheese.
- Bake for 30 minutes or until shrimp is done. Serve hot.
*Boil 1 lb of jumbo shells and use about ½ for the recipe. Many will break or get stuck together which is not ideal for stuffing
Weekly Menu: January 6th – 10th
- Sunday: Egg Salad Sandwiches from Magnolia Table
- Monday: Cheesy Turkey Taco Chili Mac (from Skinny Taste One & Done) with steamed broccoli
- Tuesday: Petite Meatloaf Dinner from Skinny Taste One & Done
- Wednesday: Simple Pizza Crust from Skinny Taste One & Done
- Thursday: Spicy “Fried” Chicken Sandwiches from Skinny Taste One & Done with roasted potatoes