For those of you who don’t know, I took on a full time job! AHHH! It’s been very nice to get out of the house, but hard to keep things here going the way I would like them to. I am only working full time until April 15th, then it becomes a part time job. Homeschooling is going slow, but going. We are trying to incorporate more life situations into our schooling. Wednesday night was the lunar eclipse which was really neat! We got to see the moon totally covered by the shadow before the clouds took over the sky!
Working at night has disrupted any normal dinner we might have been having! I have set aside time in the mornings to make something for the freezer, for use later. Today I made stuffed shells. I thought I would post the recipe here for anyone who is interested. They are very good and convient because you only take out what you will use at the time.
Cheese Filled Shells (from the 30 day gourmet) Makes 40 shells
12 oz box of jumbo shells
32oz ricotta or cottage cheese
16 oz shredded mozzarella cheese
3/4c grated parmesan cheese
Cook jumbo shells 1/2 of recommended time until just limp. Drain. cool in a single layer on pan or waxed paper. Combine cheeses, eggs, oregano, salt and pepper. Fill each shell with 2T cheese mixture. Freeze shells in a single layer on a lined cookie sheet or large cake pan. When frozen place shells in ziploc bag. Cooking: thaw cheese filled shells, Spread spaghetti sauce in bottom of baking pan. Arrange shells in dish. Pour more sauce over shells. Warm at 350 degrees for 30 minutes.
Yesterday I made a big batch of Buttermilk pancakes! Yumm-O! Hopefully I can cook faster than everyone can eat!!!