A New Adventure

As many know I love to cook and I love to try and make healthy, satisfying meals that my whole family enjoys. Luckily, I have three children and a husband that like food as much as I do and will eat just about anything that I make.

Not long ago, my husband and I decided that while we feel we eat with fairly healthy habits, there is always room for improvement. Part of our improvement plan is to include eating a more vegetarian diet. In doing so, we hope to lower cholesterol, lose weight, and generally be healthier.

After our decision was made I ran to the bookstore and bought The Vegetarian Times Vegetarian Beginner's Guide and Better Homes and Gardens 365 Vegetarian Meals. The first book was a very easy read. I think I read it in 2 days, which is saying a lot since I have 3 kids and the oldest is only 2 1/2. The information was put in a very plain language that was easy to understand. So, I read the first book and then dove into the second ready to plan my meals for the week. I was so excited to go grocery shopping last week.

For right now, our commitment is to eat vegetarian 4 days per week. In time we will see whether we decide to increase that or stay the same.

Tonight was our first night in this new adventure. The menu - Veggie-Stuffed Pasta Shells from the Better Homes and Gardens 365 Vegetarian Meals page 150. I slightly modified the recipe. The original recipe calls to cook the stuffed shells in sauce in a pan on the stove. Instead, I put the the shells in a 9x13 pan, poured sauce over, and baked it. Then added cheese on top and baked it again until the cheese melted. Below is the original recipe. You can do with it as you please.

Veggie-Stuffed Pasta Shells

Serves - 4

12 packaged dried jumbo shell macaroni

1 1/2 cups coarsely shredded fresh carrots

1 1/3 cups shredded zucchini (1 medium)

1/2 cup finely chopped onion (1 small)

2 tablespoons olive oil

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1/2 of a 15-ounce carton ricotta cheese

1 1/2 cups shredded Italian cheese blend (6 ounces)

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1 14- to 16-ounce jar pasta sauce

1. Cook pasta in boiling, lightly salted water according to package directions; drain in colander. Rinse with cold water; drain again.

2. Meanwhile, in a large skillet cook carrots, zucchini, and onion in hot oil over medium-high heat for 3 to 5 minutes or until tender. Stir in spinach; cook and stir for 1 minute. Transfer spinach mixture to a large bowl.

3. Stir ricotta cheese, 1 cup of the Italian cheese blend, salt, and cayenned pepper into vegetable micture. Spoon a rounded 2 tablespoons cheese mixture into each pasta shell. Pour pasta sauce into skillet; place filled shells in sauce.

4. Cook shells and sauce, covered, over medium heat about 10 minutes or until heated through. Sprinkle with remaining cheese.

And if you were wondering how it went over with my family? I doubled the recipe and there are not a lot of leftovers =) I didn't take pictures of the meal - that will be something I will try to do in the future, but I did get the reactions of my kids.

Eat well, Live well, Enjoy life!