Stuffed Shells...and thanks to my readers!

It's amazing that you can dream up this idea of a little food blog and pretty soon people from all over the country are following it. Crazy, huh?

Thanks for all the responses yesterday telling me "where you are from". If you didn't respond yesterday, do today, as I'd love to see where your computer sits. Gosh, we had everything from California, Arizona, South Carolina, Virginia, Alaska, and even Canada. And that is only to name a few! You know, it's funny that probably half of my reader base is in the state I live in - Iowa, but no one responded with that state! You stinkers.

Thanks for reading my blog and stay tuned, I only have more delicious recipes to come:)

So...this recipe below is one of our favorites. Not only because it is GOOD, but because it makes two servings. Yep, one for that night and another one I throw in the freezer for next time. I love that feeling, don't you? When you have one of those days, where dinner is the last thing on your mind, but then you suddenly remember....fresh, frozen meal in freezer where the prep is simply setting on the counter to thaw? Love it.

Stuffed Shells

1 box jumbo pasta shells

1 lb. lean ground beef or turkey

1 can diced tomatoes with garlic, basil and oregano

1 pint part skim ricotta cheese

1/4 c. parmesan cheese

1 t. garlic salt

1 t. parsley

1 jar spaghetti sauce, or homemade
1 box thawed, drained spinach (optional)

slices of mozzarella cheese

Boil shells until al dente. Rinse and let cool in strainer. Meanwhile, spray two 8x8 baking dishes with non-stick spray. Pour just enough spaghetti sauce in bottom of pans to cover. Cook hamburger/turkey and drain. Mix meat with ricotta cheese, tomatoes, spinach, parmesan cheese, garlic salt and parsley. Take spoonfuls of meat mixture and stuff shells. Place upright in pan. One box of pasta should fill both pans. Pour remaining spaghetti sauce over shells. Top with sliced mozzarella cheese and bake at 350 degrees for 20 min. Turn oven to broil the last few minutes to get cheese browned and bubbly.

*For freezer dish, do not cover shells with cheese, wait to do that the night you eat it. Cover tightly with plastic wrap, and then foil. Label, date and freeze!

In other news...

Here are a couple of giveaways going on:

1. Jenn over at Slim Shoppin' is giving away a new sugar substitute, Nevella.
2. Mara over at What's for Dinner? is giving away SkinMD Natural Shielding Lotion.
3. Kristen over at Change of Pace is giving away a box of goodies from Newman's Own Organics.