Tre Formaggio Jumbo Shells

24 dried Jumbo pasta shells
Filling:
2 beaten Eggs
2/3 C. Parmesan cheese
8 oz. Mozzarella cheese
16 oz. Ricotta cheese
1 1/2 Tbsp. Parsley
2 tsp. Oregano
1 tsp. Basil

Sauce:
1 15oz can Tomato sauce
1 15oz can Diced tomatoes
1 Tbsp. Parsley
1 tsp. Oregano
1 tsp. Basil
1 Tbsp. Brown sugar

Preheat oven to 350 degrees

1. Cook pasta according to box instructions (approximately 10 minutes)
2. Carefully remove pasta from water by using tongs and being sure to drain all of the water out.
3. Place shells on a greased foil.
4. While pasta is cooking mix all the ingredients together for the filling
5. Mix all ingredients for sauce together in sauce pan and cook at medium heat until it boils.  Reduce heat to low and simmer 10 minutes.
6.  Using two small spoons gently fill each jumbo pasta shell with filling.
7.  Place shells in a greased 9x13 pan.  Add a about a tablespoon of sauce to each shell.
8.  Cover pan with foil and cook for 10 minutes.  Remove foil and cook another 10 minutes.
9.  Sprinkle with additional parsley if desired.

****A helpful hint is to make more shells than needed just in case some tear.  My family absolutely loved this.  They fought over who would get to take the leftovers to school the next day.

Cashew Tofu Stir Fry

4 tsp. Cornstarch
4 tsp. Low sodium soy sauce
1 tsp. Sesame oil
1 tsp. Oyster Sauce
1/2  - 1 tsp. Fresh ginger minced
Dash Cayenne pepper
1/2 C. cold Water
2 - 12oz boxes Firm Tofu cut into 1 inch cubes
2 Tbsp. Olive oil divided
6 Green onions cut into 1 inch pieces
1 C. Salted cashews
2 cloves Garlic minced

1. In a small bowl mix together cornstarch, soy sauce, sesame oil, oyster sauce, ginger, and cayenne pepper and water.  Set aside.

2. In a large skillet heat 1 Tbsp. Olive oil.  Add tofu and gently stir fry until golden on all sides. Remove Tofu from pan and keep warm.

3 Add 1 Tbsp. Olive oil to pan.  Stir fry onions, cashews and garlic for 1 minute.  Stir in cornstarch mixture.  Bring to boil and cook until slightly thickened.  Add tofu and gently toss until well mixed.  Serve over rice.

***I am the only pescetarian in my home so I make this and another version with beef in place of the tofu for my meat eating family.  Pictured along with the Cashew Tofu Stir Fry is bok choy cooked in olive oil, oyster sauce, ginger, and water.  It made a delicious side dish and rounded out the meal nicely.

Tropical Mahi Mahi

3 1/2 C. Vegetable broth
2 C. Rice
2 Tbsp. Olive oil
4 boneless skinless Mahi Mahi fillets
Salt
Pepper
2 C. Pineapple chunks (fresh, canned or frozen work fine)
1 Red bell pepper, diced
2 Tbsp. Chives (optional)

1. Cook rice in rice cooker with 2 cups of the vegetable broth.
2. Meanwhile, in a large skillet, heat oil on medium high.  Season both sides of Mahi Mahi with salt and pepper.  Add Mahi Mahi to skillet and cook for 1-2 minutes per side, until golden.  Remove from pan and set aside.
3. Add pineapple and red bell peppers to skillet and cook on medium-high for 2 minutes, until soft.  Stir in cooked rice and remaining 1 1/2 cups vegetable broth (add more if needed), and chives (if using).  Mix well.  Place Mahi Mahi on top of rice mixture and cover with foil.  Cook for 2 minutes, until Mahi Mahi is tender and steaming under foil.

****This also tastes great using couscous instead of rice.  I love Mahi Mahi and this dish gives it a great tropical flavor. If you like things a little bit saltier you can also add salt to the rice mixture before adding back in the Mahi Mahi.

Spinach Enchiladas

16 oz Package frozen spinach thawed and pat dry
8 oz Can sliced olives
3/4 C. Mozzarella cheese
3/4 C. Sour cream
Enchilada sauce (I use red sauce)
6 Taco size flour tortillas (can be made with corn tortillas)
Mozzarella cheese to sprinkle on top.

Heat oven to 375.  Spray 9x13 pan with cooking spray.  Set aside.

For filling mix first 4 ingredients together in medium sized mixing bowl until combined.

Spread 1Tbsp enchilada sauce on one side each tortilla.  Fill tortillas down the center with 3Tbps filling leaving room at the ends for rolling.  Fold two sides in (opposite sides) about 2 inches.  Fold one of the unfolded sides over filling and then roll.  Place prepared enchiladas in 9x13 pan.  Spread additional enchilada sauce over enchiladas.  Sprinkle with mozzarella cheese.  Cover pan with aluminum foil.  Cook for 15 minutes.  Remove foil.  Cook an additional 15 minutes or until cheese is melted.  Sour cream, salsa, and guacamole make great toppings or eat it as is.

***I don't happen to like corn tortillas that is why I make them with flour tortillas.  My daughter loves these and prefers them to my chicken enchiladas that I make along with this for my meat eaters.

Creamy Shrimp Fettuccine Alfredo

1 8oz. Package cream cheese
3/4 C. Grated Parmesan cheese
1/2 C. Butter
1/2 C. Milk
Desired amount of fully cooked shrimp - tail off and peeled.
1 Package fettuccine noodles cooked and drained

1. Cook Fettuccine noodles according to package directions.
2. Meanwhile, in large saucepan, combine cream cheese, Parmesan cheese, butter, and milk.  Stir over low heat until smooth.
3.  Add fully cooked shrimp and heat through.
4. Add fettuccine noodles and toss lightly.

****Such a simple and quick dish.  I like lots of shrimp so I add quite a bit.  I also buy the pre-cooked, peeled, and tail off shrimp to make this a super fast meal.  If you like you could also add a little bit of salt and pepper to the "sauce."