Share-a-Meal Plans: Take Along Dinner
Stuffed Shells with Poached Pears | French Vinaigrette Salad
Stuffed Shells with Poached Pears
Recipe Summary
| Complexity: | Medium |
| Serves: | 4 |
| Category: | Vegetarian Entrée |
| Meal: | Take Along Dinner (Share-a-Meal Plans) |
| 1 | lb | pasta, shells large |
| 1 | lb | spinach, fresh |
| 2 | Tb | oil, vegetable |
| 6 | cloves | garlic, minced |
| 1 | 15 oz can | pears, canned in syrup |
| 0.25 | cup | cheese, mozzarella |
| 0.25 | cup | cheese, feta |
| 0.5 | cup | cheese, Romano, grated |
| 8 | oz | cottage cheese |
| 24 | oz | tomatoes, crushed |
| 0.5 | cup | pine nuts, toasted |
| 2 | Tb | currants |
| 1 | pinch | salt and pepper to taste |
| 0.5 | cup | panko breadcrumbs |
| 1 | Tb | oil, olive |
| |
Cook shells in boiling salted water until they are starting to
get soft. Sauté spinach in oil, reserving 1 cup of uncooked
spinach. Add 1/2 garlic. Cut pears into 1/2' pieces. Place
cottage cheese, cheese and the spinach, both cooked and
uncooked in food processor and process until smooth. Mix in
half the pears by hand. Place crushed tomatoes and
remaining garlic in bottom of ovenproof pan. Stuff shells with
cheese mixture and place on top of tomatoes. Sprinkle with
pine nuts , remaining pears, currants, breadcrumbs and 1 Tb
oil.
Bake in a 350-degree oven for 50 minutes until brown.
Note: May be frozen, uncooked or cooked.
French Vinaigrette Salad
Recipe Summary
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Salad |
| Meal: | Take Along Dinner (Share-a-Meal Plans) |
| 2 | Tb | vinegar, red wine |
| 1 | Tb | mustard, dijon |
| 0.5 | cup | oil, olive |
| 1 | small | shallots, sliced |
| 0.75 | tsp | salt, table |
| 1 | dash | pepper, fresh ground |
| 1 | lb | lettuce, mixed |
| |
Whisk vinegar, shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes. Toss with mixed lettuce and serve.
Shown here with a baked goat cheese medallion.
