{Spinach & Chicken stuffed shells}

This recipe was absolutely delicious. This one was bookmarked for sure. I found this recipe over at Sisters Cafe. They have some amazing stuff. Check them out! 

(This recipe makes a lot so I halved it)

Chicken and Spinach Stuffed Shells



44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)


2 c chopped cooked chicken

2 c fresh chopped spinach


1 onion, chopped


2 cloves garlic, minced


1 (15oz) container ricotta cheese


2 (8oz) packages cream cheese, softened


1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)


1 large egg, lightly beaten


1 Tb dried parsley flakes


1 tsp Italian seasoning


1/2 tsp salt


1/2 tsp pepper


2 c shredded mozzarella cheese, divided


1 (26oz) jar prepared spaghetti sauce (any variety)



Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.

Let it be known that I simply don't take pretty pictures.

That's all.

Good night!

Key Lime Cheesecake

Key Lime Cheesecake

I've been really craving something "lime-y" lately. Awhile ago, someone at my work brought in a key lime cheesecake and it was divine! Ever since then this cheesecake has been on my mind. Well a few weeks ago we were supposed to go camping with a bunch of friends and my husband and I were in charge of the smores, so i went out and bought a huge box of graham crackers. Unfortunately, we ended up not going so i was left with a huge box of crackers that I didn't think i'd ever eat. But man, i don't know if it has to do with me being prego or what, but I've eaten about 2 or 3 bags of them these past couple days. They're so good! I know, I'm a fatty :) They go way too fast though. Anyway! to my surprise, my mom came home with a bag of limes and i knew it was fate. :)

Key Lime Cheesecake

1 1/2 c. fine graham cracker crumbs

2 tbsp. sugar

1/2 stick (1/4 c.) unsalted butter, melted and cooled

1 1/4 lbs. (2 1/2 (8 oz.) pkgs.) cream cheese, softened

3/4 c. sugar

1 c. sour cream

3 tbsp. all purpose flour

3 lg. eggs

3/4 c. Key lime juice

1 tsp. vanilla

Crust: In a bowl, stir together the crumbs and the sugar and stir the butter in well. Pat the mixture evenly onto the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in the middle of a preheated 375 degree oven for 8 minutes. Cool completely.

Filling: In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixture is smooth, beat in the sour cream, the flour, the eggs, the lime juice and the vanilla. Mix until smooth.

Pour the filling over the crust. Bake the cheesecake in the middle of a preheated 375 degree oven for 15 minutes, reduce the temperature to 250 degrees, and bake the cheesecake for 50 to 55 minutes more, or until the center is barely set.

Let the cheese cake chill. I stuck mine in the freezer for a few hours. It was perfect!

Top with whip cream and enjoy!