Tip, Trick & a Recipe: Herbs

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

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Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Optional garnishes: Shredded low-fat Cheddar cheese, chopped avocado, chopped cilantro, salsa
Serving Suggestion: A nice green salad is all this rich dish needs. Enjoy!
Tried this recipe?Let us know how it was!

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