Chicken and Spinach Stuffed Shells

spinachstuffedshell

This Chicken and Spinach Stuffed Shells recipe requires only 6 ingredients and 15 minutes of prep time.  It makes a fabulous dinner for any night of the week or as a contribution for the next party, I guarantee that  you will definitely leave with an empty dish.   This  is easily made ahead, frozen, and baked again for a fast and convenient freezer meal. These are all ingredients I like to keep on hand for unexpected guests, served with a loaf of garlic bread, and a side salad it makes an impressive dinner to put before friends and family.

Ingredients: 

1  1/2  cups shredded chicken

2 cups frozen spinach, chopped

1-15 oz. container ricotta

1-12 oz. box of jumbo shells

1 -26 oz. jar spaghetti sauce

2 cups shredded Mozzarella, divided in half

Pepper, Garlic and Salt to taste

Directions:

Boil noodles for 8-10 minutes, until tender, drain, and rinse with cold water  to stop  cooking and to make noodles  easier to handle.

Preheat oven to 350

In a medium sized bowl combine; ricotta. half of mozzarella, spinach, chicken, pepper and garlic salt.

 Pour 1 cup of sauce into bottom of pan, and spread to cover.

Distribute filling evenly, stuffing it into each shell.

Spinach stuffed shells

Lay shells in pan, open side up,  top with remaining spaghetti sauce, and remaining Mozzarella cheese.

spinach stuffed shells

Bake in preheated oven, covered with foil for 40 minutes, remove foil and bake and additional 10 minutes to melt cheese.

spinach stuffed shells

Serves 6-8

spinach stuffed shells

 

Chicken and Spinach Stuffed Shells
Serves: 6-8
 
Ingredients
  • 1½ cups shredded chicken
  • 2 cups frozen spinach, chopped
  • 1-15 oz. container ricotta
  • 1-12 oz. box of jumbo shells
  • 1 -26 oz. jar spaghetti sauce
  • 2 cups shredded Mozzarella, divided in half
  • pepper and Garlic salt to taste
Instructions
  1. In a medium sized bowl combine; ricotta. half of mozzarella, spinach, chicken, pepper and garlic salt.
  2. Pour 1 cup of sauce into bottom of pan, and spread to cover.
  3. Distribute filling evenly, stuffing it into each shell.
  4. Lay shells in pan, open side up, top with remaining spaghetti sauce, and remaining Mozzarella cheese.
  5. Bake in preheated oven, covered with foil for 40 minutes, remove foil and bake and additional 10 minutes to melt cheese.

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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Roast Turkey Salad Sandwich

Roast Turkey Salad Sandwich

This Roast Turkey Salad Sandwich is a great way to use up your leftover turkey-white or dark meat can be used to create a delicious and tangy flavor. If you have never tried a turkey salad sandwich you should give it a try, similar to a chicken salad but with a flavor of its own.

Although there is nothing wrong with a little turkey and mayo or mustard on a roll I wanted to add some other bold flavors- Greek yogurt for it’s creamy tang and Dill weed to give it a burst of peppery seasoning.

 Ingredients:

2 cups shredded turkey

3/4 to 1 cup Greek Yogurt

1 Tbsp. Dill weed

1 tsp. celery seed

1/2 onion, diced

Salt and Pepper to taste

 

Directions:

Chop, shred or dice leftover turkey-whatever your preferred texture is.

Combine all ingredients in a bowl until well mixed.

Place in refrigerator to chill.

Serve on your favorite bread, with crackers, or eat it alone.

 

Turkey Salad Sandwich
Author: 
Recipe type: Sandwich
 
Ingredients
  • 2 cups shredded turkey
  • ¾ to 1 cup Greek Yogurt
  • 1 Tbsp. Dill weed
  • 1 tsp. celery seed
  • ½ onion, diced
  • Salt and Pepper to taste
Instructions
  1. Chop, shred or dice leftover turkey-whatever your preferred texture is.
  2. Combine all ingredients in a bowl until well mixed.
  3. Place in refrigerator to chill.
  4. Serve on your favorite bread, with crackers, or eat it alone.

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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Turkey Noodle Soup

Turkey Noodle Soup

After your big Thanksgiving meal is over you will still probably have a pile of leftovers, including turkey.  If you are looking for a leftover turkey recipe this Turkey Noodle soup is a great way to use it beyond just a simple sandwich. It makes for  a warm and filling lunch or dinner served with a crusty piece of bread.  You can use whatever type of noodle you prefer, and leftover vegetables from your thanksgiving meal or a bag of whatever  frozen veggies you have on hand.

 

Ingredients:

3 cups turkey or chicken broth

1 cup water

1 1/2  cups turkey

1 1/2 cups noodles, uncooked

1 cup frozen mixed vegetables

2 cloves garlic, crushed

1 tsp. salt

1 tsp. black pepper

turkey noodle soup ingredients

Directions:

Chop or dice leftover turkey (a combination of white and dark is best).

Combine all ingredients in a large pot, bring to a boil.

Allow soup to boil for 10 minutes and reduce heat to a simmer and cook an additional 15 minutes.

turkey noodle soup cook

Cool and store in a container with an airtight lid in refrigerator for 3-4 days or in freezer for up to 3 months.

 

 

Turkey Noodle Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 3 cups turkey or chicken broth
  • 1 cup water
  • 1½ cups turkey, diced
  • 1½ cups noodles, uncooked
  • 1 cup frozen mixed vegetables
  • 2 cloves garlic, crushed
  • 1 tsp. salt
  • 1 tsp. black pepper
Instructions
  1. Chop or dice leftover turkey (a combination of white and dark is best).
  2. Combine all ingredients in a large pot, bring to a boil.
  3. Allow soup to boil for 10 minutes and reduce heat to a simmer and cook an additional 15 minutes.
  4. Cool and store in a container with an airtight lid in refrigerator for 3-4 days or in freezer for up to 3 months.

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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


How To Freeze Corn on the Cob Whole (And Then Cook It)

How To Freeze Corn on the Cob Whole



How To Freeze Corn on the Cob Whole

I love corn on the cob.  And since it’s only in season about two months a year I miss it those other 10 months.

In an effort to prolong my corn on the cob eating I have been experimenting with the easiest way to freeze and cook corn on the cob.

I feel I have finally mastered this skill and can share with you.

How To Freeze Corn on the Cob:

1.  Wherever you buy your corn on the cob be sure to get it still in the husk.  It adds extra protection in the freezer.

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2.  Once you are at home cut off the “tail” of the corn and make the top of the husk neat.

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3.  Wrap the corn in saran wrap and throw in the freezer!

[Read more…]

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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Pumpkin Cheesecake Pudding

Pumpkin Cheesecake Pudding

Pumpkin Cheesecake Pudding is a delicious alternative to pie or heavier chocolate desserts to finish off your Thanksgiving or any Fall meal.  Light, creamy and whipped to a perfect texture with all the flavor or Pumpkin Cheesecake and barely any work- just one mixing bowl to wash (and a yummy beater to lick first).  I used just 6 ingredients to create this quick and simple fall recipe.

Ingredients:
1 large box cheesecake flavored pudding
1 cup pumpkin puree
2 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1 cup milk
1/4 cup brown sugar

Directions:

Combine all ingredients in stand or hand mixer and blend until well combined.

pumpkin cheesecake pudding mix

 

Place bowl directly into refrigerator or scoop into individual serving bowls.

Chill for at least an hour to allow it to set up as well as let all the flavors combine together.

Serve with  a dollop of whipped cream and a light sprinkle of nutmeg.

Pumpkin Cheesecake Pudding
Author: 
Recipe type: Dessert
 
Light, creamy and whipped to a perfect texture with all the flavor or Pumpkin Cheesecake and barely any work- just one mixing bowl to wash (and a yummy beater to lick first). I used just 6 ingredients to create this quick and simple fall recipe.
Ingredients
  • 1 large box cheesecake flavored pudding
  • 1 cup pumpkin puree
  • 2 tsp. pumpkin pie spice
  • ½ tsp. nutmeg
  • 1 cup milk
  • ¼ cup brown sugar
Instructions
  1. Combine all ingredients in stand or hand mixer and blend until well combined.
  2. Place bowl directly into refrigerator or scoop into individual serving bowls.
  3. Chill for at least an hour to allow it to set up as well as let all the flavors combine together.
  4. Serve with a dollop of whipped cream and a light sprinkle of nutmeg.

 Looking for another dessert recipe to try?  Check out the Carrot Cake in a Jar!

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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Easy Chocolate Chip Cookie Recipe

Chocolate Chip Cookies Header

The world does not have enough Easy Chocolate Chip Cookie Recipes.   I hate the battle when I go to the store of looking at the expense of buying ingredients when you can just buy bagged cookies.  They aren’t as good but they are much cheaper.

Then I discovered this 5 ingredient Easy Chocolate Chip Cookie recipe and it has changed my world.  They are simple and delicious. Keep them all to yourself, share them with a neighbor or friend. But don’t forget the cold glass of milk or they are equally wonderful with a mug of hot coffee.  Classic and all American, Chocolate Chip cookies are a staple in every chocolate lover’s household. These cookies are  thin- crisp on the edges but soft in the middle, my idea of a perfect chocolate chip cookie. I have also tried these with dark chocolate chips and they are divine!

Ingredients

1 stick of real butter, salted

1 cup brown sugar

1 egg

1 cup all-purpose flour

1 cup milk  chocolate chips

Easy Chocolate Chip Cookie Recipes

Directions:

Preheat oven to 350°

Cream butter and sugar- this simply means mix until the two are smooth, creamy, and thoroughly combined.

Add in the egg and mix until incorporated.

Mix flour in well.

Gently mix in chocolate chips.

Drop large spoonfuls of cookie batter onto an ungreased baking sheet ( Line baking sheet with parchment paper for easier clean up-throw away and your done).

Bake for 10-12 minutes until the edges are crisp (the middle will look slightly underdone).

Cool on baking sheet for 5 minutes.

Transfer to a wire rack to completely cool.

Store in an airtight container.

Recipe makes about 18 large cookies.

Easy Chocolate Chip Cookie Recipes

 Like this idea?  Check out this Cookie Dough Dip Recipe!

Easy Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Cuisine: American
 
Easy and delicious 5 ingredient Chocolate Chip Cookies.
Ingredients
  • 1 stick of real butter, salted
  • 1 cup brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 cup milk chocolate chips
Instructions
  1. Preheat oven to 350°
  2. Cream butter and sugar- this simply means mix until the two are smooth, creamy, and thoroughly combined.
  3. Add in the egg and mix until incorporated.
  4. Mix flour in well.
  5. Gently mix in chocolate chips.
  6. Drop large spoonfuls of cookie batter onto an ungreased baking sheet ( Line baking sheet with parchment paper for easier clean up-throw away and your done).
  7. Bake for 10-12 minutes.
  8. Until edges are crisp, middle will look slightly underdone.
  9. Cool on baking sheet for 5 minutes.
  10. Transfer to a wire rack to completely cool.
  11. Store in an airtight container.
  12. Recipe makes about 18 large cookies.

 

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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Carrot Cake in a Jar

Carrot Cake in a Jar

5 simple ingredients make this carrot cake quick and easy to prepare. Baking it in a little mason  jar is an extra pretty way to serve it up to guests for an easy dessert. Individual jar desserts are popular right now, besides being cute they make for a great portion size.  Batter can be made ahead of time, portioned into jars, and baked when you are ready to eat. The cake is sweet and moist with a slightly crunchy top, delicious on its own or topped with a spoon of cream cheese.

Ingredients:

¾ cup brown sugar

¼ cup and 1 Tbsp. coconut  or vegetable oil

¾ cup flour

¾  cup carrots, shredded

2 eggs

 Directions:

Preheat oven to 350 degrees.

Combine brown sugar, oil, flour and eggs until well mixed.

carrot cake jar

Fold in shredded carrots.

carrot cake jar

Oil sides and bottom of 4 small 4 oz. mason jars well.

Fill to 1/4 ”  from top with batter.

carrot cake jar

Bake for 20-22 minutes until top is golden brown and a toothpick inserted into center comes out clean.

Serve warm with a dollop of ice cream, cool whip or cream cheese frosting.

carrot cake jar

Carrot Cake in a Jar
Author: 
Recipe type: Dessert
Serves: 4
 
Ingredients
  • ¾ cup brown sugar
  • ¼ cup plus 1 Tbsp. coconut or vegetable oil
  • ¾ cup flour
  • ¾ cup carrots, shredded
  • 2 eggs
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine brown sugar, oil, flour and eggs until well mixed.
  3. Fold in shredded carrots.
  4. Oil sides and bottom of 4 small 4 oz. mason jars well.
  5. Fill to ¼ " from top with batter.
  6. Bake for 20-22 minutes until top is golden brown and a toothpick inserted into center comes out clean.
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It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.