Category Archives: Recipes

Meat & Cheese Stuffed Shells

I have moved! I am now blogging at The Energizer Mommy. Please come join me there!

It’s been a month, time for me to post again! Sorry I suck at blogging. My whole life basically revolves around sleep still, so there isn’t much time in-bewteen for luxuries like peeing or blogging.

That was a lovely introduction to a food post.

My most popular post on here overall has been my recipe for Delicious Enchiladas. Those are still a staple in our house, and I still LOVE them. So good.

When Baby Love was approaching, the hubby and I prepared a bunch of food and put it in our new, upright deep-freezer. The food we prepared lasted us months, and I loved having homemade meals I could pull out and have ready in no time! So we’ve kept up the trend. I’ve adapted the Delicious Enchiladas, and every 3-4 months I cook meals for that timeframe.

I am wrapping up the cooking for this round today, and one of the new recipes I’m trying looks like YUM. I haven’t cooked it yet, but I’ve tasted the filling while stuffing it in the shells and ohmygoshheavenly.

So since the recipe was half made up on the fly, I thought, hey, I’ll write it down here so I can remember it and others can try it, too! If, when I cook it, it crashes and burns I’ll be sure to let y’all know, but this is a pretty straightforward freezer meal that many make so I don’t anticipate that. I just modified it for greater deliciousness, as is my wont.

Now behold…meat and cheese stuffed shells!


1 lb of ground turkey
1 lb of mild Italian sausage
1-2 onions (depends on size, your taste)
2 cloves of garlic, minced
4 cups of mozzarella cheese
1 16 oz container of ricotta cheese
2 eggs
1 cup of milk
~2 tsp of Italian seasoning (haha, like I measured)
2 packages of jumbo pasta shells
4 jars of spaghetti sauce


  1. Cook the jumbo pasta shells (under-cook slightly), drain, set aside
  2. Brown the turkey and Italian sausage with the onion, mixing it together into a homogenous mixture
  3. Add garlic, simmer for another minute
  4. Drain meat mixture
  5. Transfer meat mixture to a mixing bowl and add 2 cups of mozzarella cheese, ricotta, eggs, milk, and Italian seasoning. Mix together.
  6. Stuff shells and lay them in an 8×8 baking dish. This should yield 4 8×8 baking dishes worth.
  7. Cover each 8×8 baking dish with one jar of sauce. Sprinkle remaining 2 cups of mozzarella cheese over top.
  8. Freeze.
  9. When you’re ready to cook, take it out of the freezer and put in a preheated 375 degree oven for 1 hour and 45 minutes to 2 hours. If you have thawed it you can probably cook it for only ~30 minutes; everything except the egg is already cooked so you’re mostly just reheating and blending flavors.

Not too complicated, and yummy! The one thing I found is that I had a lot of leftover shells, evidently I either stuff them full or people like to make extra since so many of the shells are torn and thus hard to stuff. I’ve been munching on the completed meat mixture as I stuff the shells, and I’m very excited for the whole dish. Let me know if you try it, and any modifications you make!

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Summer Pasta Salad

It’s not summer yet, but yesterday we got some actual sun! It was gorgeous! And while meeting with a client in their yard, I was warm. Aaaaaaaaaah.

So with that warmth, I decided to bring out my summery pasta salad for dinner.

I was so excited for it I forgot to take pictures, like I did with my delicious enchiladas, but luckily, given my laziness, this is a simple recipe.


  • (1) 14-16 oz package of whole wheat corkscrew pasta
  • ~1/2 pound of salami (cut in 2 or 3 thick slices)
  • ~1/2 pound of pepperoni (cut in 2 or 3 thick slices)
  • ~1/2 an onion
  • (1 or 2) 14 oz package(s) of blue cheese crumbles
  • caesar dressing (to taste)

1) Cook pasta to desired level of doneness and drain.

2) Chop onion into small pieces. Chop salami and pepperoni into small-ish (~1/4″) cubes.

3) Mix pasta, salami, pepperoni, onion, and blue cheese in a large mixing bowl. Add caesar dressing and mix until entire salad is coated.

4) There is no 4. That’s it. Enjoy!

This is such a cool, refreshing salad. If you’re not a big onion fan, the saleslady today suggested adding grapes instead, which I think also sounds quite good! If you try it, let me know what you think.

And hey, it may not be the healthiest of meals, but it’s better than lots!

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Delicious Enchiladas

Mmmmm, enchilladas….I’ve never been a fan..until I found these! They’re even relatively healthy (you know, in my life) because they use turkey instead of ground beef.

Get together your ingredients:

~10 Tortillas
Shredded Cheese (to taste)
1 Green Pepper
1lb-ish of Ground Turkey
2 Cans of Enchilada Sauce

(I was making a half-batch, so there is less of all the ingredients)

Chop your pepper:

Set that aside and “brown” your turkey:

Stir the enchilada sauce in with the turkey and let simmer:

Add a handful of cheese to the meat mixture:

Stir in and add green peppers:

You’re ready to assemble!

(No, of course I didn’t clean off my counter and carefully arrange the photo angle  to hide the mess!)

Pour sauce on the bottom of the pan, then put some meat mixture into a tortilla, wrap it up, and put that in the pan:

Assemble the rest of your enchiladas, cover in sauce, add more cheese,

and bake at 375 for about 12-15 minutes, or until the cheese is melty and delicious. The meat’s already been cooked so there’s nothing to worry about safety-wise.

Serve and ENJOY!

(Note, a couple are missing..they were too delicious to wait and photograph.)


Filed under Recipes