I’ve really been enjoying this three-day weekend! In fact, I’d be an advocate for work weeks that last only four days as a matter of course. I spent Friday just catching up on sleep and errands. Today I ran out for groceries early before the rush (blissful!), had brunch with a good friend, and then spent the balance of the day cooking.
This is starting to become a regular habit, this penchant for spending Sundays in the kitchen. I find that once Monday rolls around, I feel very little inclination to cook, even should I have the time. This makes for some very poor eating habits during the week, which doesn’t help me with my goal of living a healthier life.
So Sundays have become the day where I spend several hours indulging both my inner aesthetic and my inner chemist cooking meals that will last my husband and I throughout the entire week.
True to my word, I’ve been trying out recipes I’m finding on Pinterest. Today I made a chicken tikka masala in the crockpot (I’ll post the recipe and finished product soon) and the cheesy chicken and broccoli stuffed pasta shells pictured. I also used our breadmaker for the first time, but since that was a ready-made mix, I’m only posting a picture to show off. =o)
As you can see, my husband and I were so eager to try out the finished product that we dug in before I had the presence of mind to snap a photo.
We both thought these shells turned out really well. Actually, I also heard him telling his mom on the telephone that I had made a really good dinner tonight. So I have that as confirmation that he wasn’t just trying to spare my feelings. -smile-
The recipe came from Sweet Dash of Sass, who herself wrote that she made this as a second date dinner for her future husband-to-be. (So I guess two out of two husbands agree that this is a winner!) I made it just as the recipe stated; I think in future I’d add maybe an extra cup of chicken and maybe a half a cup more tomato sauce to suit my own preferences.
Oh and as a cautionary tale for other cooks who are looking to try this: Make sure you count out 21 to 22 shells to cook and then store the rest. Being the impatient cook that I am, I just dumped the whole box into the pot and ended up with 10-11 shells that I could not fit in my pan. I stored the extras in the freezer for future use…fingers crossed that cooked pasta freezes/defrosts well!
Find the Recipe here.
1 jar (16 oz) alfredo sauce
2 cups cooked chicken, shredded
2 cups cooked brocolli, chopped
1 cup shredded cheddar cheese
1/4 cup shredded parmesan
21 jumbo pasta shells, cooked
1 1/2 – 2 cups spaghetti sauce (optional)