Tips, Tricks & a Recipe
Herb Tips and Nacho Stuffed Shells Recipe
by Leanne Ely, CNC
Here’s today’s TRICK:
When you’re using fresh herbs, use kitchen scissors to snip them and skip the knife and cutting board which crushes them. Kitchen scissors should be standard issue in any kitchen. I couldn’t live without mine!
And here’s a TIP:
When storing tender, leafy herbs like basil, cilantro, dill and the like, snip the ends off and store in the fridge in a vase of water. Don’t use a water glass; it will tip over from the top heavy weight of the herbs (ask me how I know!). Your herbs will appreciate the delicate treatment and reward you with freshness when it’s time to cook!
And your RECIPE:
Nacho Stuffed Shells
Serves 6
9 ounces jumbo shells (32 to 36 shells), uncooked
1/2 pound extra lean ground beef
1 ounce low sodium taco seasoning (about 3/4 of a 1.25-oz. package)
3/4 cup water
12 ounces canned refried beans with chilies
3/4 cup shredded low fat Cheddar cheese
1/2 cup Picante sauce
6 ounces tomato sauce
Olive oil
1.5 ounces sliced ripe olives, drained
1/3 cup thinly sliced green onions
Optional garnishes: Shredded low fat Cheddar cheese, chopped avocado, chopped cilantro, salsa
Preheat oven to 350 degrees.
Prepare pasta according to package directions.
While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer for 5 minutes, or until thickened. Add beans and cheese. Cook until smooth and well blended. When pasta is done, drain well. Fill shells with beef mixture (1 to 2 tablespoons per shell).
Combine Picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally. Spread 1/2 cup of the sauce over the bottom of a 9- x 13-inch baking pan that has been coated lightly with olive oil.
Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake for 35 to 40 minutes, or until thoroughly heated. Sprinkle with green onions. Cover and let stand for 5 minutes before serving.
Garnish as desired.
Per Serving: 333 Calories; 5g Fat; 22g Protein; 49g Carbohydrate; 5g Dietary Fiber; 23mg Cholesterol; 1056mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Points: 8
Serving Suggestion: A nice green salad is all this rich dish needs. Enjoy!
