Spinach Manacotti

This was so yummy!  Ellie even ate it.  She has never eaten anything with spinach in it before.

1	box (8 oz) uncooked manicotti shells (14 shells)
1.5	cups shredded Italian cheese blend (6 oz)
1/4	teaspoon crushed red pepper flakes
1	container (15 oz) reduced-fat ricotta cheese
1	box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2	cloves garlic, finely chopped
1	egg, slightly beaten
1	jar (25.5 oz)  pasta sauce (any flavor)

	Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the Italian cheese blend, the pepper flakes, ricotta cheese, spinach, garlic and egg.
	In bottom of ungreased 13x9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.
	Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Garlic Potatoes and Ham

8 small red potatoes, cut into wedges
1 tablespoon vegetable oil
1 (16 ounce) package frozen chopped broccoli, partially thawed
1 cup cubed fully cooked ham
1 (1 ounce) package herb and garlic soup mix*

In a large skillet, cook potatoes in oil over medium-high heat for 10 minutes or until lightly browned. Stir in broccoli, ham and dry soup mix. Reduce heat; cover and cook for 25 minutes or until potatoes are tender.

* we used dry onion soup mix ( I guess making it onion potatos and ham)when making this because that is what we had at home. It still tasted good, but it might be nice to try the one recomended: Lipton Savory Herb with Garlic.

Recipe courtesy of: Melody Williamson on allrecipes.com

Golden Meatballs

1 pkg stove top stuffing
1 lb hamburger
1 egg
1 can golden mushroom soup (or reg.)


Mix soup with 3/4 can of water and set aside. Prepare stuffing as instructed on box and let cool a bit. Then mix hamburger, egg, stuffing and 1/2 of the soup mix together. Form into 2 in. meatballs and place in a greased baking dish. Pour remaining soup over the meatballs and bake @ 350 for 1 hour. Makes lots! so if you have less than a pound of hamburger don't use as much soup in the meatball mixture.