Tag Archives: Recipe

Review – Pesto Chicken Stuffed Shells

20 Sep

As you may recall from the last review of the Buffalo Chicken Stuffed Shells, we were thrilled with the results.  In the same batch of cooking that we did, we also made the Pesto Chicken Stuffed Shells.   I was excited to try this recipe – although I was a little upset because of the lack of veggies (you may notice that is a reoccurring theme – I love to add veggies wherever I can!) so to complement I got some local green & wax beans and had them on the side.  There weren’t too many watch outs with this recipe – mostly making sure that when you’re cooking the shells before you stuff them, make sure you cook them al dente so they’re firm but soft enough to open them to put the stuffing in!

What did we think?


Nomnomnom!  This was just as delicious as the last stuffed shells recipe!  We give this recipe 4 1/2 stars out of 5!  I think when we cook this next time I’ll reduce the time cooked or cover for the first 20 minutes of cooking.  As you can see from the pictures, the shells got a little crispy but it was still delicious!!  We will definitely be making this recipe in and I think I’ll be sneaking some peppers in!


Review – Chicken & Rice Soup

16 Sep

I am an avid Martha Stewart fan.  When I recently found a listing of freezer friendly foods  on the Martha Stewart website I knew these must be golden.  I made a bunch of the recipes on the freezer friendly foods list mentioned and the Chicken and Rice Soup is the first one that we have tried.  As usual I will tell you what changes we made:

  • Instead of using a whole chicken I used chicken breasts (I do not like dark meat)
  • I also thought it was very strange that you were supposed to throw away the onions & celery after simmering for an hour.  It was VERY hard to pick them out – I ended up leaving a bunch of them in.

Here it is – looking promising! Simmering during the first hour.

Recipe calls to pick out all the carrots so we can get rid of the other solids – those solids I call veggies and a waste to throw them out!

And what did we think?

ICK!  To begin with, after you add the rice in it soaks up most of the liquid.  It mentions in the tips section to add water to thin if necessary – seriously!  I had to add a couple cups – I actually added chicken stock instead of water because I thought the water would dilute it.  It turns out that even with adding chicken stock to help add liquid it still tasted like – nothing.  It was a mushy soup that tasted like nothing.  Both hubby and I were dumping loads of pepper into our bowls to try and give it some sort of flavour.  The rice along with the shredded chicken made the texture taste like mush.

Here`s what it looked like when I thawed it and placed in the pot – as you can see, not much liquid!

Added some chicken stock and reheated and here it is – ready to eat! It looks good – but sometimes looks are deceiving!

Overall this was the worst recipe we have tested so far.  I do not recommend as is!  We are giving this only 1 star out of 5.  Does anyone have any ideas on how to rescue this recipe – or have a fabulous chicken soup recipe?  I would like to stock up on a good recipe – perfect for fall & winter!

Review – Sausage and Spinach Bake

5 Sep

I have to tell you – while this was cooking up in the oven it made the whole house smell wonderful!  Hubby came in from the gym and was drooling all the way up the stairs to the kitchen 🙂
I made a few adjustments to the recipe (as I usually do!).  To begin, I am totally not a girl who eats pork.  I just straight up don’t like the taste or texture, yes foodies that includes bacon!  Trust me, my husband cries a little every morning about that 🙂  I picked up some ground beef and used that in lieu of the sausage.   What else did I do…

  • I added a couple handfuls of chopped peppers – anywhere I can add additional veggies I’ll throw them in!
  • I didn’t cook the pasta before hand.  You may remember from a previous post, I mentioned that the pasta was just too mushy even if you only cook it to al dente before freezing.  Not cooking them before hand made them the perfect consistency!
  • We thawed this overnight in the fridge – it doesn’t mention doing this in the recipe but I find it’s easier to manage.
  • I used low fat plain cream cheese instead of the chive-and-onion cream cheese for one reason – fancy cream cheese hits the bottom line!  While making these big frozen dinners I am all about saving money – I used the low fat plain cream cheese and it still tasted amazing!

While we’re on the topic of amazing – that is exactly what this dish was!  I gave the dish 4.5/5 but hubby says it’s a 5/5, we can’t think of a thing to change to make it better!  It was FULL of flavour and baked up perfectly – I’d say that’s a hit all around!

As an extra special treat I had some leftover tomatoes so I threw together a brushetta (my guilty pleasure right now!).  Here’s how I make it:

  • 1 large tomato, chopped into small pieces
  • 1 clove of garlic minced (or two, depending on how garlic-y you like it… I’m a garlic fiend so I go with two!)
  • 3-4 large basil leaves, chopped into small pieces
  • splash of EVOO (extra virgin olive oil) I’d say 1-2 table spoons
  • Optional:  Feta cheese
  • Small french baguette cut into 8 pieces

Take the first 4 ingredients and combine in a bowl (and feta cheese if you choose to add it).  Put the bread on a baking sheet and broil in the oven until it’s a golden glow.  Tip:  I usually have it ready to go and pop it in the oven as soon as I take out the dinner so the oven is already nice and toasty!  Once the bread is a golden brown, take it out and spread the brushetta mixture from the bowl evenly between the pieces of bread.  Enjoy ❤

Ready to toss into the oven!

I’m a little jealous for you that we haven’t invented smell-o-internet yet, my house smelt amazing!!