Grocery Shopping again! and more

You know for someone who doesn't like to grocery shop I sure have been doing it an aweful lot lately. Today's grocery trip went much faster than last weeks as far as the actual trip itself....preparing for it still took HOURS!!! BUT, it was worth it. Spent $149.09 and saved $83.33. LOVE saving money. I am determined to "beat the game"...one of these days it WILL happen.

So dinner for the last couple of nights has been very interesting to say the least.

We had Cheesy Stuffed Shells on Saturday..it received a 1 out of 3 kid approval rating. The rest of us thoroughly enjoyed it. I can't take full credit for it though, found the recipe in the "Best Loved" edition.

1 container (16oz) low fat cottage cheese (I substituted with ricotta)
1 pkg (10oz) frozen chopped spinach, thawed, well drained
1 cup 2% milk shredded mozzarella cheese, divided
1/4 c grated parmesan cheese
1 tsp Italian seasoning
10 jumbo pasta shells, cooked, drained
1 jar (26oz) spaghetti sauce
1 large tomato, chopped

To make it:
Heat oven to 400*F. Mix cottage cheese (or ricotta), spinach, 1/2 cup mozzarella, parmesan and seasoning; spoon into shells.

Mix sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover

Bake 25min or until heated through. Top with remining mozzarella; bake, uncovered, 2min or until melted.

Very easy to make and really delish!


The girls have been protesting having chicken pot pie for the better part of 2 weeks. It's something that has been on the menu and been replaced a couple of times. With the latest time being yesterday...gotta have chicken to actually make it! Go figure. BK to the rescue!!

I'd rate this 1.5 out of 3 kids for approval and that may be a stretch! I'm giving it this rating because they ALL ate it, they may not have liked it, but they did eat it. This is another Kraft recipe.

Cheesy Chicken Pot Pie

3 cups chopped cooked chicken
1 pkg (16oz) frozen vegetable blend
1/2 lb (8oz) Velveeta pasteurized perpared cheese product, cut into 1/2-inch cubes
1 can (10 3/4oz) reduced-sodium condensed cream of chicken soup
1 can (8oz) refrigerated crescent dinner rolls

To make it:

Heat oven to 375*F

Combine first 4 ingredients in 13x9-ince baking dish

Unroll dough; place over chicken mixture.

Bake 20 to 25min or until crust is golden brown.

Healthy Living: save 40 calories and 5grams of total fat per serving by preparing with Velveeta 2%, ff cream of chicken, and reduced fat crescent rolls.

All in all a very good dish...would be perfect for the Fall/Winter...a good comfort dish. For us moms in a hurry this is one you can prepare ahead of time and throw in the over....but being the slacker that I am, it didn't take that long to throw together. I combined all of the other ingredients while the chicken was cooking.