healthy spinach yogurt dip/stuffed shells {mac & cheese mania}

What do you do with dip that no one eats? Most people would chalk it up to failure and toss it with the other trash. But I just couldn't do it. I mean, a whole bowl of spinach, garlic and yogurt had to be good for something, right?

I was right. I used to to stuff shells, which I placed on top of a bed of tomato sauce and covered with grated parmesan cheese. Came out perfect.


So, incase you were unaware, it is Mac & Cheese week!!


Come join Mac and Cheese Mania at Rachel Cooks and Nutmeg Nanny sponsored by Door to Door Organics and OXO – Win prizes!

Healthy Spinach Yogurt Dip/Stuffed Shells
By Simply Allis


Ingredients

• 1 tablespoon olive oil
• 8-9oz. fresh spinach
• 1/2 clove of garlic,pressed
• dash of cayenne pepper
• 8oz, plain Greek yogurt
• Salt and freshly ground pepper to taste 

Ingredients for Stuffed Shells

• Pasta Shells 
• Tomato sauce
• Grated parmesan cheese

Instructions

1. Boil some water in a medium saucepan. Add spinach and pinch of salt. Cook until spinach is wilted but still bright green. Drain and run cold water over it. Squeeze out all the excess water by placing in a clean towel and pressing. Chop spinach.
2. Pace oil and garlic in a frying pan and cook until just turning brown. Add spinach and cayenne, cooking 2-3 minutes more.
3. Add spinach mixture to yogurt. Add salt and pepper to taste.

Instructions for Stuffed Shells 

1. Make shells as package indicates. Set aside to cool.
2. Cover bottom of 8x8 or 9x6 baking pan with tomato sauce.
3. Stuff shells with dip and place on top of sauce.
4. Sprinkle cheese over shells.
5. Cover with tin foil and bake at 350F for 15 minutes. Serve warm.

pistachio cream

 MERRY CHRISTMAS

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pureed white beans with tons of fresh herbs {food matters project}

I profess to make vegan dishes, but I rarely cook beans. Partially because my husband wont eat them. Partially because I don't like using canned food and have never been successful at making them from scratch. But in order to make this week's Food Matters Project challenge I needed white beans. Luckily some canning companies are now offering BPA-free linings. This dish was super easy and quite tasty. I ate it for lunch with sliced whole wheat bread and at dinner as a side with our Mexican take-out.

Last week I made Persimmon Salad, which I found on Shutterbean, which called for roasted almonds. I happened to make the roasted rosemary almonds that went with dish. I have been snacking on them all week and think I might make some as Holiday gifts this year.

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I have been meaning to check out a Marionette show at the Swedish Cottage in Central Park for some time and was recently asked to accompany a friend and her son to see it. This was my son's first theater experience and he sat through the entire performance, clapped when the skits were over and didn't complain once. Now I feel confident to try other performances with him.

It is kind of the same with this white bean dish. It came out really yummy, giving me the confidence to make more bean dishes. Chosen by Lexi, you can find other takes on this dish here.

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