Cuban-Style Chicken · 192 days ago by Michele Roper
1/2 cup diced pineapple
2 tablespoons rice vinegar
1 tablesoon orange marmalade
1 (15 ounce) can black beans, rinsed and drained
1/4 teaspoon ground red pepper, divided
1/2 teaspoon salt
1/2 teaspoon paprika
4 skinless, boneless chicken breast halves
Cook spray
1/4 cup chopped fresh cilantro
Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until throughly heated. Keep warm
Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.
SERVE WITH:
Green Salad
Spanish Rice
ITALIAN SALAD · 281 days ago by Michele Roper
Dressing:
1/2 cup white vinegar
1 1/2 teaspoon salt
1/3 cup water
1 teaspoon lemon juice
1/3 cup vegetable oil
1 garlic clove
1/4 cup corn syrup
1/4 teaspon dried parlsey flakes
2 1/2 tablespoon parmesan cheese
pinch diced oregano
2 tablespoon dry pectin
pinch of crushed red pepper flakes
2 tablespoon egg substitute
Combine all the ingredients with a mixer on medium speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens dressed with peperoncini peppers, black olives, cherry tomatoes, croutons, fresh grated Parmesan cheese.
SPAGHETTI A PIZZAIOLA · 281 days ago by Michele Roper
1 lb fettuccini – cooked
1 lb of Fresh mozzarella, diced into about 1 inch squares
1 24 oz can diced tomatoes
1 garlic clove
1 1/4 cup mayonnaise
1 1/2 Tablespoon oregano
Mix all the ingredients except the fettuccini together, then toss with the noodles. Place in a baking dish and bake until the cheese is melted about 20 minutes at 350 degrees
CHICKEN PENNE SALAD WITH GREEN BEANS · 393 days ago by Michele Roper
from Cooking Light
2 cups penne pasta
1/2 pound cut green beans
2 cups shredded cooked chicken breast
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
1 1/2 teaspoon chopped fresh parsley
7 ounce bottle roasted red bell pepper, drained and cut into thin strips
2 tablespoons olive oil
2 tablespoon red wine vinegar
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon garlic
1/4 teaspoon black pepper
Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.
Combine pasta mixture, chicken , onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.
Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
RASPBERRY, AVOCADO & MANGO SALAD · 418 days ago by Michele Roper
1 1/2 cups fresh raspberries, divided
1/4 cup olive oil
1/4 cup red wine vinegar
1 small clove garlic, coarsely chopped
1/4 teaspoon kosher salt
1/8 teaspoon ground pepper
8 cups mixed salad greens
1 ripe mango, diced
1 small ripe avocado, diced
1/2 cup thinly sliced red onion
1/4 cup sliced almonds
Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined
Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat. Top each with the remaining raspberries and sprinkle with nuts.
OLIVE OIL, GARLIC AND CRUSHED RED PEPPER PASTA · 483 days ago by Michele Roper
1 pound dried pasta
1/2 cup olive oil
3 cloves garlic, minced
1/4 cup pasta cooking water
1/2 teaspoon crushed red pepper flakes
1 1/4 teaspoon kosher salt
1 cup fresh parsley, roughly chopped
1 pound Italian sausage
1 red pepper cut into 1/2 inch pieces
Cook the pasta according to the package directions. Heat 1 tablespoon olive oil in a skillet over medium high heat. Add sausage and cook, crumbling the sausage with the back of a wooden spoon, until it’s browned and cooked through, about 10 minutes. Add 1 large red bell pepper and cook, stirring occasionally, until tender, 3 to 4 mintues.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring for 30 seconds, making sure it doesn’t brown. Add the pasta water, red pepper, salt and parsley and bring to a boil. Toss with the cooked pasta and sausage mixture.
ROASTED ASPARAGUS BUNDLES · 486 days ago by Michele Roper
1 pound fresh asparagus spears, tough ends trimmed
4 scallions, root and trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon gound black pepper
Preheat oven to 400 degrees
Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.
ROASTED RED POTATOES WITH ROSEMARY · 486 days ago by Michele Roper
6 to 8 small red potatoes, quartered into 1/2 inch pieces
1 tablespoon olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 400 degrees
Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.
GARLIC LIME CHICKEN WITH OLIVES · 486 days ago by Michele Roper
1 pound boneless skinless chicken breast
1 cup diced onion
2 to 3 cloves garlic, minced
2 tablespoon fresh lime juice
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup pitted and sliced Kalamata olives
Preheat oven to 400 degrees
Coat a large raosting pan with cooking spray. In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, sumin, oregano, salt and pepper. Toss to coat.
Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 35 minutes, until chicekn is cooked through.
SERVE WITH:
Roasted Red Potatoes with Rosemary
Roasted Asparagus
SPAGHETTI CARBONARA · 504 days ago by Michele Roper
Sunset
2 eggs (or 1/2 cup pasteurized eggs)
3 oz. parmesan cheese
1/2 cup loosely packed parsely leaves
1/4 tsp. black pepper
1/4 lb. pancetta or bacon
2 cloves garlic
1/4 tsp. red chile flakes
3 tbsp. olive oil
1/2 cup vegetable broth
1 tbsp salt
1 lb spaghetti
Put a large pot of water to boil. Meanwhile crack eggs into a large bowl and beat lightly. Add 1/2 cup cheese to eggs. Finely chop parsley and add to eggs. Add pepper and whisk to combine well. Set aside.
Cut bacon into 1/4 in think slices, peel and chop garlic, and set both aside. Heat olive oil in a small frying pan over medium high heat. Add bacon and cook, stirring occasionally, until it starts to brown. Add garlic and red chile flakes and cook, stirring until fragrant, about 1 minute. Add broth and cook until liquid is reduced by about half. Remove from heat and set aside.
When water boils, add salt and spaghetti. Boil pasta until it is tender to the bite. Drain well and immediately pour pasta into bowl with egg mixture. Toss to thoroughly coat pasta with egg mixture. Pour bacon mixture on top of pasta and toss to combine thoroughly. Sprinkle with remaining cheese and pepper to taste.
CHICKEN SATE WITH PEANUT SAUCE · 507 days ago by Michele Roper
Cooking Light
SATE
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoon soy sauce
2 teaspoon bottled ginger
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
SAUCE
1 tablesoon brown sugar
1 1/2 tablespoon soy sauce
1 tablespoon fresh lime juice
2 tablespoons creamy peanut butter
1/4 teaspoon crushed red pepper
1 garlic clove, minced
Prepare grill
To prepare sate, combine chicken and next 6 ingredients in a medium bowl. Let stand 10 minutes.
To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients in a medium bowl, strring until sugar dissolves.
Place chicken on grill; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.
GLAZED SPINACH SALAD · 519 days ago by Michele Roper
Recipe courtesy Rachael Ray
1 1/2 tablespoons olive oil
2 green onion
1 tablespoon rice wine vinegar
1/2 tablespoon soy sauce
1/8 cup Chinese duck or plum sauce
a few dashes hot sauce
3/4 pound spinach, coarsely chopped
salt and pepper
1/2 tablespoon toasted sesame seeds
Heat the olive oil, in a deep skillet over medium heat. Add green onion and sauce them for 2 minutes. Add vinegar and soy and whisk into duck sauce. Reduce heat to low. Add hot sauce to dressing and pile in half the spinach. Turn spinach carefully with tongs. When it wilts down, 2 minutes, add the remaining greens and wilt. Season the warm salad with salt and pepper to your taste. Serve the spinach with toasted sesame seeds sprinkled over top.
CHIPOTLE CASHEW CHICKEN WITH BROWN RICE · 519 days ago by Michele Roper
Recipe courtesy Rachael Ray
1 hour
1 tablespoon olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken tenders, boneless skinless, cut into 2 inch pieces
2 tablespoons grill seasoning blend (Montreal Steak Seasoning blend by McCormick)
3 tablespoons soy sauce
4 cloves garlic
1 red pepper, seeded and thinly sliced
10 water chestnuts, whole
1 cup frozen green peas
2 chipotle peppers in their sauce
1 tablespoon ground cumin
2 tablespoon honey
1/3 cup maple syrup
3 tablespoons chopped cilantro
1 cup raw cashews
In a medium pot over medium heat combine 1 tablespoon olive oil and 1 tablespoon butter. When butter melts into it, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic, and peppers. Cook 3 minutes then add water chestnuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro and the cashew nuts.
Top rice with cashew chicekn and serve
SERVE WITH
Glazed Spinach Salad
PORK PIZZAIOLA · 525 days ago by Michele Roper
2 tablespoon olive oil
4 boneless pork chops
salt and pepper to taste
2 tablespoons minced garlic
2 cups canned chopped tomatoes with their juice
1 teaspoon dried oregano
pinch of crushed red pepper
pinch of salt
4 slices mozzarella
Heat the oil in a large skillet set over medium high heat. Rinse the pork chops and pat them dry with paper towels. Place them in the pan to cook, turning them once, until they are nicely browned on both sides (about 10 minutes). Trnasfer them to a plate and sprinkle them with salt and pepper.
Lower the heat to medium and add the garlic to the pan, cooking it until it is fragrant. Add the tomatoes, oregano, crushed red pepper and pinch of salt. bring the mixture to a simmer and let it cook for 15 minutes to thicken it slightly.
Return the pork to the pan to cook through, about 8 to 10 minutes for chops.
Place the mozzarella slices on top of the meat, then cover the pan and remove it from the heat. let it stand for a minute or so for the cheese to melt.
Serve with
green beans
bread
MEDITERRANEAN HERB ROASTED CHICKEN · 530 days ago by Michele Roper
Cooking Pleasures February/March 2007
5 teaspoons chopped fresh rosemary
4 teaspoons chopped garlic
1/2 teaspoon salt
3 tablespoon olive oil
1 1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 medium red potatoes, cut into 8 wedges each
2 medium onion, cut into wedges
4 whole chicken legs
1 pkg. multi colored mini sweet bell peppers, halved
1 medium zucchini, halved lengthwise, cut into 2 inch pieces
Heat oven to 375. Finely chop rosemary, garlic and salt together; place in small bowl. Stir in lemon juice, oil, thyme, oregano and pepper.
Spray bottom of wide shallow roasting pan with cooking spray. Scatter potatoes and onions in pan; add chicken. Spoon 2 tablespoons of the herb mixture over chicken and vegetables in pan; toss to coat. Place chicken on top of potatoes and onion.
Bake 45 minutes. Remove from oven; baste with accumulated juices. Scatter peppers and zucchini around chicken; spoon remaining herb mixture over chicken and all vegetables. Bake 20 to 30 minutes or until chicekn is browned and no longer pink in center.
Serve With
wild rice
Beef and Seven Vegetables · 531 days ago by Michele Roper
Lion House
1 tablespoon cooking oil
1 1/2 pounds lean beef, cut into strips
1 1/4 cup carrots, cut into think slices
1 cup sliced green pepper
onion sliced
1 1/4 cups slant cut celery
1 can (4 ounces) bambook shoots, drained
2 cups beef stock
1/2 cup soy sauce
3 tablespoons cornstarch in 1/4 cup cold water
15 cherry tomatoes
1 cup snow peas
Chinese noodles
Heat oil in frying pan. Add beef and brown lightly. Add carrots and green peppers to pan; stir-fry for 1 minutes. Add onions and celery; stiry fry for 1 minutes. Add bamboo shoots. Remove vegetables and keep warm. Vegetables should remain crisp.
In heavy pot, bring soup stock and soy sauce to a gentle boil; thicken with cornstarch water mixture. Add tomatoes, snow peas stir fried vegetables and meat; heat gently. Serve over Chinese noodles.
SERVE WITH
fruit salad
CHICKEN BREASTS WITH ROASTED LEMONS · 534 days ago by Michele Roper
Roasted Lemons
3 medium lemons, thinly sliced and seeded
1 teaspoon olive oil
1/8 teaspoon salt
Chicken
4 boneless skinless chicken breast (about 1 pound)
1/8 teaspoon salt
freshly ground pepper
1/4 cup flour
2 teaspoons olive oil
1 1/4 cups chicken broth
2 tablespoon capers, rinsed
2 teaspoon butter
3 tablespoon chopped fresh parsley, divided
To prepare roasted lemons Preheat oven to 325. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer. Brush the lemon slices with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes
Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin until flattened to about 1/2 inch think. Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess
Heat 2 teaspoon oil in a large nonstick skillet over medium high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, and scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoon parsley and more pepper; simmer until the butter melts and the chicken is cooked through about 2 monintes. Transfer to a plattter. Sprinkle with the remaining 1 tablespoon parsely and serve
SERVE WITH:
green beans
wild rice
SPINACH FETTUCCINE WITH SAUTEED VEGETABLES, ARTICHOKE HEARTS AND SHREDDED MOZZARELLA · 535 days ago by Michele Roper
12 ounces spianch fettuccine
1 tablespoon olive oil
1/2 cup sliced red onion
2 cloves garlic, minced
2 cups asparagus, cut into 1 inch pieces
1 medium size carrot, cut diagonally into 1/4 inch thick slices
One 14 ounce can artichoke hearts, drained and cut in half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 28 ounce can diced tomatoes
1 cup shredded part skim mozzarella cheese
Cook the pasta according to the package directions. Drain, let cool to room temperature.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring for 1 minutes. Add the asparagus, carrot, and artichoke hearts and cook, stirring a few times, until the vegetales are crisp tender about 5 minutes. Add the salt and pepper and stir to coat.
Transfer the vegetables to a large saucepan and stir in the tomatoes. Set the pan over medium high heat and bring to a simmer. Add the fettuccine and simmer for 2 mintues to heat through. Serve topped with the cheese.
PASTA PIE · 540 days ago by Michele Roper
8 ounces elbow macaroni
1 cup well drained chopped canned tomatoes
1 cup frozen peas
4 ounces chopped ham
1/3 cup Parmesan
1 small garlic clove, minced
4 eggs
1/2 teaspoon salt
freshly ground pepper
olive oil
8 lunces fresh mozzarella, thinly sliced
Bring at least 2 quarts of salted water to a boil. Add the elbow macaroni. Cook the pasta, stirring often, until it is just tender.
Drain the pasta and immediately transfer it to a large bowl along with the tomato sauce, peas, ham, grated cheese and garlic. In a smaller bowl, beat the eggs, salt and pepper. Pour the eggs over the pasta mixture and stir it well.
Brush a 10 inch skillet generously with olive oil. Add half of the pasta mixture and smooth the top to create an even layer. Arrange the mozzerella slices on top. Spoon on the remaining pasta, again smoothing the surface.
Cover the skillet and place it on a stovetop burner set at medium low to medium heat. Cook the pie until the eggs in the center are just set, about 30 to 35 minutes, checking frequently so you can adjust the heat if the bottom browns too quickly.
Run a spatula around the inside of the pan to loosen the pie, and then invert a large plate over the pie. Protecting your hands with oven mitts, hold the plate in place and quickly turn the skillet upside down so the pie comes out whole onto the plate.
Cut the pie into wedges. Serves 6
INDOOR S'MORES · 541 days ago by Michele Roper
8 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 tablespoon butter or margarine
1 teaspoon vanilla
1 cup miniature marshmallows
Into large bowl, measure cereal. Butter 13×9 inch pan. In 3 quart saucepan, heat 5 cups marshmallows, the chocolate chips, corn syrup and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in vanilla.
Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
press misture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For squares, cut into 6 rown by 4 rows. Store loosely covered at room temperate up to 2 days.
Grilled Marinated Flank Steak · 542 days ago by Michele Roper
Combine 3 tablespoon Worchestershire sauce, 1 tablespoon soy sauce, 1 tablespoon fresh lemon, 2 tespoons honey, and 2 minced garlic cloves in a large frying pan. Add 1 1/2 pound flank steak. Cook until done.
Serve With
red potatoes
green beans
CHICKEN TOMATO SOUP · 544 days ago by Michele Roper
Cooking Pleasures February/March 2007
1 tablespoon olive oil
1 boneless skinless chicken breast half, cut into 1 inch pieces
1 (28 oz) can crushed tomatoes
4 cups water
1 cup tomato juice
1 onion, finely chopped
1 green bell pepper, chopped
6 garlic cloces, minced
1/2 cup coarsely chopped fhresh basil
1/4 cup coarsely chopped fresh parsley
5 beef bouillon cubes
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups fresh baby spinach
1 avocado, cubed
1/2 cup crumbled feta cheese
Heat oil in large skillet over medium high heat until hot. Cook chicken 2 to 3 imuntes or until browned.
Add all remaining ingredients except spinach, avocado and cheese. Bring to a gently boil; simmer 10 minutes or until chicken is no longer pink. Add spinach; cook until wilted. Serve with avocado and cheese.
MEXICAN CHICKEN NOODLE CASSEROLE · 549 days ago by Michele Roper
Food Network
1/4 cup olive oil
10 ounces find vermicelli noodles in bundles
1 medium onion, diced
3 large garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chile powder
1 bay leaf
1 can tomatoes with juices, crushed
1 to 2 chipotles in adobo, minced
1 1/2 cups chicken broth
2 cups diced chicken, cooked
Kosher salt and freshly ground pepper
1 cup feta cheese
1 cup sour cream
1 tablespoon fresh cilantro
1 lime, cut into wedges
Preheat the oven to 375 dregrees. Spray an 8×8 inch casserole dish with Pam. Set aside.
In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and saute turning with a pair of tongs until golden brown on both sides, about 5 minutes. Transfer the noodles and any pieces to a plate. Saute the onion in the same skillet, over medium heat, until light golden, about 4 minutes. Add the garlic, ground coriander, oregano, chile powder, and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high and cook for 2 minutes, until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with a spoon. Stir in the chicken. Turn the mixture into the casserole dish, Sprinkle the cheese over and cover with foil. Bake for 30 minutes.
In a small serving bowl, stir together the sour cream and fresh coriander.
Serve the casserole with the flavored sour cream and the lime wedge on the side.
SWEET AND GOOEY CHOCOLATE CAKE · 562 days ago by Michele Roper
14 inch Dutch oven. 4 coals on bottom. 18 on top around edges.
Melt 1 cup butter in bottom.
Add 1 cup brown sugar
Add in 25 carmels
Add 1 bag small marshmallows
Pour in 1 cup cocoa mixed with 1 1/2- 1 3/4 cup water
Mix up good
Fix 2 moist cake mixes as per directions on the box
Pour into oven
Cook for 45-50 minutes – not quite done then
Add 20-25 carmels on top of cake and cook for 10-15 minutes.
Total cook time about 1 hour.
FOUR CHEESE STUFFED SHELLS WITH SMOKY MARINARA · 566 days ago by Michele Roper
1 hour 15 minutes
Cooking Light
1 pound jumbo shell pasta
12 ounce cottage cheese
15 ounce ricotta cheese
1 cup shredded Asiago cheese
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
10 ounce package frozen chopped spinach, thawed and drained
SAUCE
1/2 tablespoon olive oil
2 garlic cloves, minced
1/8 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
28 ounce can crushed tomatoes
1 cup shredded mozzarella cheese, divided
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Preheat oven to 375 degrees.
Make sauce:
Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley and oregano; saute 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.
Coat 13 × 9 baking dish with cooking spray; set aside.
Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago and next 6 ingreditents (through spinach)
Spoon 1 tablespoon cheese mixture into each shell. Arrange stuffed shells seam sides up in prepared dish. Pour Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella.
Cover with foil. Bake at 375 for 30 minutes.
Coat 13 × 9 baking dish with cooking spray; set aside.