March 13th 2006
 Dine Without Whine's Weekly Newsletter
An Extension of our Menu Planning Service
www.dinewithoutwhine.com
Publisher ~ Christine Steendahl
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This Issue:

A Personal Note

Sponsor

Stuffed Pasta Shells Recipe

Fast Food At Home

A Personal Note

Happy Monday!  Matt made it home last night (or should I say this morning) from his visit to Milford, IL.  We haven't had a chance to talk too much yet since he had to go to work bright and early this morning, but I had the pleasure of a few phone call updates throughout the trip.  It seems he feels things went fairly well. 

This weekend I did a major cleaning on the kids rooms.  I think their toys multiply overnight.  They have nice bins to organize everything, but of course once one toy gets misplaced they all start getting misplaced and pretty soon they don't even know what they own or where to find it.  We donated several items to Goodwill and their baby cousin and their rooms are nice and clean!  I am sure it will last for about 1/2 an hour tomorrow morning.... Such is life with a 5, 3, and 1 year old I guess. 

Dine Without Whine is 1 year old this week!  This particular newsletter is 6 months old.  It is amazing for me to look back and see how far the business has come in only a year.  I can't wait to see what this year holds!  I hope you have a wonderful week!

Christine

 

 

Thank You To This Week's Sponsor
 (Would You Like To Advertise In This Space?  Learn More Here)

 

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*** Please note - Dine Without Whine™ Does Not Endorse Any Advertised Product Nor Do We Give Medical Or Nutritional Advice. *** 

 

 

 

Recipe of the Week

Exerted from this week's family friendly menu plan and convenient grocery shopping list. 

Have you tried our sample menu? 

Stuffed Pasta Shells
Makes 9 Servings

8 cups boiling water
1/2 teaspoon salt
6 ounces jumbo pasta shells uncooked
2 cups ricotta cheese - fat free
1/2 cup low-fat cottage cheese
1 cup mozzarella cheese shredded, part-skim
6 tablespoons parmesan cheese grated
3 egg whites
1 1/2 teaspoons parsley chopped
1 1/8 teaspoons oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 pounds spaghetti sauce - low fat

1. Add jumbo shells to boiling, salted water. Boil uncovered for 10 minutes, stirring occasionally. Avoid overcooking. Drain. Cool in a single layer on wax paper or aluminum foil to keep jumbo shells from sticking together.

2. While shells are cooling, mix together ricotta cheese, cottage cheese, 3/4 cup mozzarella cheese, 4T. Parmesan cheese, egg whites, parsley, oregano, salt, and pepper. Fill each shell with about 2-3 tablespoons of cheese mixture.

3. Spread a thin layer of spaghetti sauce on bottom of 13x9x2 inch baking pan or glass baking dish. Place the shells, open side down, in a single layer in the pan; cover with the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Cover with aluminum foil.

4. Bake at 350 degrees for about 35 minutes or until hot and bubbly.

Serve with: Tossed Green Salad and Garlic Toast