Kitchen Confessions

I've always said that I love cooking, but only when I don't feel rushed in the kitchen. Staying at home has afforded me the opportunity to learn a lot more about cooking, plan our meals more efficiently, and not take as many of shortcuts that were a previous necessary time saver. I am really enjoying cooking now, because I can devote more time (stress-free) to it. After a full day of teaching, pulling out the pots and pans felt a chore. Now I can put some love into it--It's also been fun to have the freedom to experiment more.
This part's for my MIL, our favorite veg-head of all:
In the past the idea of having a veggie entree for dinner would not have occurred to me. I always thought it strange that people chose to do this when they weren't vegetarians. I'm not used to meatless dinners and the carne is hubby's favorite part. But the times they are a-changing, with groceries being so expensive and our fam on a solo income. Plus we just want to be healthier and enjoy more veggie-packed dinners.
The $1.99/lb chicken breasts sale at Kroger is certainly hard to pass up, but we have finally decided to no longer purchase the creepily gigantic chicken breasts that can only be the result of hormones & drugs pumped into those poor birds...that coupled with the sightings of interstate trucks with chickens stacked and crushed into tiny cages. We (Andy) are majorly cheap, so we have ignored our consciences for a long time to save a few bucks. Soapbox aside, how about trying some meatless options to change things up a bit?

To get on with it--I introduce to you one of these delish veggie dishes--Sopranos style!

Spinach and Four Cheese Manicotti

• 1T evoo (to saute onion & garlic)
• 1/4 c onion finely chopped
• 2 tsp garlic (i used 1 t minced)
• 1.5 c ricotta cheese
• 1.5 c shredded mozzarella
• 4 oz. cream cheese--softened
• 1/3 c grated parmesan
• 1 tsp italian seasoning
  
• 1/2-1 tsp black pepper
• salt to taste
  
• 1 (10 ounce) package frozen spinach--chopped--thawed and squeezed dry
• 10 manicotti, cooked and drained
• 4-6 cups pasta sauce--you can use homemade or your favorite jarred
• 1/4 c grated parmesan (or to taste)
• grated mozzarella--for topping (any amount desired)

• oven to 350 degrees
  
• butter/grease a 9x13
  
• saute onion in oil for about 4 minutes or until soft (add in the garlic the last 2 min or so)
• in mixing bowl--combine the ricotta cheese, 1.5 c mozz. cheese, cream cheese, 6 T parmesan, italian seasoning; beat with a wooden spoon until smooth
• season with salt and pepper to taste
• stir in onion mixture and spinach; mix well
• spoon mixture into cooked manicotti noodles
• pour half of the pasta sauce into baking dish
• arrange shells on top of sauce (i refrigerated at this point and baked it later)
• top with remaining sauce and then 1/4 c parmesan cheese
• cover and bake for 25 min.
  
• sprinkle mozzarella on top then bake for another 5-10 minutes uncovered

Added bonus: One thing that I just love about recipes such as this is being able to put it together and refrigerate and then you can just pop it in the oven later (and it doesn't have to be a casserole!). It's great if you have a baby, and it's great when you have company.

* We also had a really yummy vegetarian lasagna recently. Andy, who doesn't even care for lasagna, really loved it. I will post it later because I have written way too much already.