BUFFALO CHICKEN STUFFED SHELLS

Two of my hubby's favorite dishes are stuffed shells and buffalo chicken wings. So I thought "why not combine these two yummy dishes into one?"  I figured that stuffing large shells with a mix of cheeses, chicken, and hot sauce would be super scrumptious! They turned out amazing and quickly became a often requested meal in our home!

 

 

 

 

WHAT YOU NEED:

 

*1 box large shells

*1 pkg.  blue cheese crumbles

*1 chicken breast

*1 (8 oz.) pkg.  cream cheese, softened

*1/2c  blue cheese dressing

*1/2c  hot sauce

 

For the sauce:

*3 tbsp. butter

*1/4c  hot sauce

*1/4c  blue cheese dressing

 

 

WHAT YOU DO:

 

Cook shells according to directions on box, but only until shells are cooked but still firm.  Drain and cool. Drizzle with a little olive oil and toss gently to keep them from sticking together.

 

Cook chicken breast in skillet with a drizzle of olive oil, until browned and cooked through.  Let cool and shred with a fork.

 

Add shredded chicken to bowl with red hot, blue cheese crumbles and dressing, and cream cheese. Mix until blended.  Stuff shells with mixture and place in large baking dish.



 

In saucepan, melt butter and hot sauce until heated then add 1/4 cup of blue cheese dressing.  Drizzle over shells. Bake in oven at 375* for 15 minutes.  

 

 

PEPPERONI STUFFED CHICKEN PARMESAN

Both my husband and I love Italian food and I find myself making some sort of pasta dish once a week. And while neither one of us want to give up pasta completely, I have been trying to limit it to a side dish instead of the main course.  Growing up my mother and grandfather used to make chicken parmesan quite frequently and I loved it! However, when I met my husband, I quickly learned that for some reason chicken parmesan is one of his least favorite meals.  The outcome? I just don't make it. :(  But today I decided to make a variation and see if I could change my husband's mind....the new outcome? He really liked it! I was shocked! And the best part? It's healthy!!!

WHAT YOU NEED:
*4 boneless skinless chicken breasts (butterflied)
*2 cups shredded low-fat mozzarella cheese
*12-16 slices pepperoni
*Oregano
*Salt & pepper
*1 clove garlic, minced
*1 jar spaghetti sauce
*1/2 box spaghetti, cooked


WHAT YOU DO:

Preheat oven to 450* and spray a glass baking dish with non stick cooking spray.  Butterfly boneless, skinless chicken breasts and season with salt and pepper.  On one half of each chicken breast, place minced garlic, oregano, mozzarella cheese, and 3-4 slices of pepperoni. Fold other half over and secure with toothpick if needed.

On top of chicken breasts, place additional minced garlic, oregano, and spoon spaghetti sauce on top.  Bake in oven for 25-35 minutes or until chicken is completely cooked.  Remove from oven and sprinkle remaining mozzarella cheese on top. Return to oven until cheese is melted.  Serve with a side of spaghetti!


This tastes amazing and it is super healthy.  I think it tastes even better than the breaded and fried version!





FOUR CHEESE SAUSAGE MANICOTTI

With the cold weather and snow everywhere lately, eating at home is not just something that our family enjoys but also is a necessity. Italian meals are our comfort food and even though they come with lots of carbs and calories, being part of an Italian family makes them a very common choice for weekly dinners.

My grandfather Coniglio taught me a lot of things while he was alive, but how to cook was one of the things I cherish the most.  He taught me that when you cook, you cook by your feelings and not so much the measurements.  He believed, like many true Italians, that you taste as you cook to determine the seasonings and flavors that you use. 

Here is my recipe for "Four Cheese Sausage Manicotti". I've posted the recipe for this super yummy meal and the approx. measurements for the seasonings.  You can use more or less of any of the seasonings to adjust the recipe to your liking. Remember, tasting is the only true way to know if you've got it right! :)



WHAT YOU NEED:

Filling:
*1 lbs. ground sausage
*1 container (24oz) ricotta cheese
*3/4c parmesan cheese, grated
*3/4c romano cheese, grated
*1c mozzarella cheese, shredded
*1 tbsp. olive oil
*1 tsp. onion powder
*1 tsp. garlic powder
*2 tsp. parsley
*1 tsp. oregano
*1/2 tsp. red pepper flakes

Pasta & Sauce:
*1 box manicotti pasta
*1 jar of your favorite spaghetti sauce (I use my own recipe)
*1 can tomato paste

WHAT YOU DO:

Boil water for pasta (trick: add salt to water once boiling, not before. The salt is important for flavoring the pasta and keeping it from sticking, but if you add it to the water before it boils, it will slow the boiling time). Add pasta and cook until tender but still firm.  You do not want to cook the pasta as much as you would cook other pasta because you want it to be firm enough to not fall apart. While water is boiling, brown sausage in a skillet with olive oil. Set aside.

In a saucepan on low, place your spaghetti sauce, tomato paste and any seasonings you like for your sauce.  Cover and let it heat over a low heat to prevent it from burning. Stir occasionally.

Next, make the filling for the manicottis. In a large bowl, place ricotta, mozzarella, parmesan, and romano cheeses. Mix together well. Then add all the above seasonings.  Taste and adjust according to your liking.  Once all mixed together, add sausage to cheese filling. 

Once pasta is cooked, drain and rinse lightly under cold water so they can be handled.  Using a small spoon, fill each manicotti so that it is stuffed completely with cheese filling and place in a baking dish with a thin layer of sauce along the bottom.  Once all manicottis are stuffed and in baking dish, pour sauce over the top of them.  Bake at 375* for about 20-25 minutes or until hot in the center.  Everything is already cooked so you are just heating the cheese filling basically.  When done, sprinkle some mozzarella cheese on top and place back in oven for an additional few minutes until the cheese is melted.  Serve with yummy garlic bread and enjoy!