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Strawberry Banana Green Smoothie

Strawberry Banana Green Smoothie

Quick & Simple Manicotti

-- a weeknight meal --

Now that my parsnip & carrot soup was gone (no one else wanted to eat it) I decided to get back into the kitchen.  Weeknights always go by so fast.  My 45 minute commute causes me to get home at 6:45pm (with mild traffic, heavy traffic well that just makes me crabby).  When Chase is with us I try to cook each night.  It is a time when the three of us can sit together at the dinner table and time can, hopefully, slow down for a minute.  On nights with Chase, I try to come up with quick dinners so that not so much time is spent in the kitchen, but together.  The kid has a pretty large palate for an 8 year old so I'm not serving "kid foods" which is great.  I think it is important to grow up being adventurous with food and to expose kids to all types of flavors.  I especially encourage lots of veggies and minimal fat.  

Tonight I decided to create my quick and easy spinach stuffed manicotti.  The "semi-homemade" meal is very easy and simple Italian weeknight meal.  The manicotti shells were served with a slice of garlic bread - made by Bryan :)  I typically serve a vegetable with all meals, but the shells were stuffed with a ton of spinach, which my family loves.  The weather outside was perfectly crisp, but still warm.  Bryan suggested eating outside on our balcony and so Chase gathered the candles.  We enjoyed our romantic dinner for three outside on this beautiful night.  Enjoy!

Quick & Simple Manicotti

Preparation Time:  15 minutes

Cook Time:  10 minutes

Servings:  4

WW Plus Points:  7 points for 2 shells

Ingredients:

8 manicotti shells (one broke for me so good to make extra)

2/3 cups shredded part-skim mozzarella cheese

8 oz part-skim ricotta

1/2 jar PREGO fresh mushroom marinara (or your favorite marinara sauce, or homemade)

1/2 tsp garlic powder

1 tsp Urban Accents ROMA (found HERE)

5 oz frozen chopped spinach, cooked and squeezed of excess water

pinch of red pepper flakes

salt & pepper

1 zip lock bag

garnish (parsley, kale)

ingredients

Bring a pot of lightly salted water to a boil and gently drop the manicotti shells in and boil for about 6 minutes.  Meanwhile, in a baking dish pour about 1/2 cup of the marinara sauce and spread it all around the bottom.  Sprinkle the pinch of red pepper flakes into the sauce.

In a bowl, combine 1/3 cup of mozzarella, ricotta, garlic powder, spinach, Roma, salt and pepper.  Stir to combine.

When the shells are about al dente remove from the boiling water.  Put them into the freezer for about 3-4 minutes to cool.  Spoon the manicotti mixture into the plastic bag.  Snip one corner about 1/4 inch.  This device will help you pipette the mixture into the cooked shells.

Preheat the oven to 350 degrees.  When cool, gently hold the shells and squeeze in the spinach ricotta mixture.  Place the filled shell into the sauce coated baking dish.

Once all are filled, pour the rest of the marinara sauce over the shells.  Sprinkle the remaining mozzarella on each shell (two of mine without - Chase isn't big on cheese).  Bake uncovered about 10 minutes then broil from about 2 minutes to brown the top.  

Serve with parmesan cheese and a green garnish - I used a bit of chopped kale.

Quick & Simple Manicotti by Sara

Quick & Simple Manicotti by Sara

candlelit balcony dinner

Enjoy 

x o x o Sara

Welcome!

-- A pilot post --

Hello!  Welcome to my very beginner blog.  It has been a long time coming, but I have been told by so many people to start one and post my food adventures / my writing.  Throughout my posts, you will learn about my life, family, friends, inspirations, goals, ideas, dreams, and more.  Most importantly, I look forward to being able to share my recipes.  

My family will all get a good chuckle about the name of my blog.  Ever since I can remember I have been called Doughie.  When I was little I was a bit, well, doughie.  I think you get the idea where the nickname originated.  Every family event since I can remember is centered around a meal.  Growing up with a family who loves to eat, celebrate and cook I have naturally developed a love for the kitchen.  

In lieu of the dreary fall weather today, I decided to prepare a very autumn soup.  The sweetness of the parsnips paired with the fresh carrots creates a very light and flavorful soup.  I hope you enjoy :)

Roasted Parsnip and Carrot Soup

Preparation time:  10 minutes

Cook time:  45 minutes

Servings: 4

WW Points Plus: 4

Ingredients

2 cups parsnips, chopped

1 cup carrots, chopped

1/2 medium yellow onion, sliced

1/2 medium Gala apple, sliced into large wedges

32 oz. Organic, Free Range Fat Free chicken broth [I used Simple Truth]

1 cup 2% milk

4 tsp kosher salt, divided

3 Tbsp organic olive oil

1/4 tsp ground cardamon

1/2 tsp ground white pepper

pinch of crushed red pepper flakes

pinch of ground nutmeg

1 green onion, chopped

Directions

Preheat oven to  400 degrees.

The ingredients

Cut the apple into large wedges.  Rinse and scrub the parsnips and carrots.  Cut into about 1 inch pieces.  Slice the onion into 1/4 inch slices.  In a small bowl, toss the above items, one at a time, with 1 teaspoon of olive oil and a pinch of salt (except for the apple).

Ready to be roasted

Place on a foil cover baking sheet in separated rows.  Roast the apples  and onions for 20 minutes.  Remove and set aside.  Peel the garlic clove and place on baking sheet. and roast with veggies until fork tender about 10 more minutes.  

Add the roasted vegetables to a dutch oven and add the chicken broth.  Bring to a boil then add the spices.  Reduce heat to low.  

Using an immersion blender, puree mixture to desired consistency.  Slowly pour in milk and stir until combined.  

Serve with a sprinkle of nutmeg and chopped green onions.

Roasted Parsnip and Carrot Soup

Preparation time:  10 minutes

Cook time:  45 minutes

Servings: 4

WW Points Plus: 4

Ingredients

2 cups parsnips, chopped

1 cup carrots, chopped

1/2 medium yellow onion, sliced

1/2 medium Gala apple, sliced into large wedges

32 oz. Organic, Free Range Fat Free chicken broth [I used Simple Truth]

1 cup 2% milk

4 tsp kosher salt, divided

3 Tbsp organic olive oil

1/4 tsp ground cardamon

1/2 tsp ground white pepper

pinch of crushed red pepper flakes

pinch of ground nutmeg

1 green onion, chopped

Directions

Preheat oven to  400 degrees.  Cut the apple into large wedges.  Rinse and scrub the parsnips and carrots.  Cut into about 1 inch pieces.  Slice the onion into 1/4 inch slices.  In a small bowl, toss the above items, one at a time, with 1 teaspoon of olive oil and a pinch of salt (except for the apple).  Place on a foil cover baking sheet in separated rows.  Roast the apples  and onions for 20 minutes.  Remove and set aside.  Peel the garlic clove and place on baking sheet. and roast with veggies until fork tender about 10 more minutes.  Add the roasted vegetables to a dutch oven and add the chicken broth.  Bring to a boil then add the spices.  Reduce heat to low.  Using an immersion blender, puree mixture to desired consistency.  Slowly pour in milk and stir until combined. Serve with a sprinkle of nutmeg and chopped green onions. 

 x o x o Sara