Thursday, November 11, 2010

Transplanting our favorite plants


We have some plants that we have bought and loved for our yard. It can get expensive to fill your yard with these beauties, especially if you buy more then one at a time. So Kevin has tried to transplant some of these and its worked. There is the Blue Fescue, the  Mondo Grass, along with the Mexican Spanish Grass and a new commer this year is the Black Mondo Grass.

Blue Fiscue
Mexican Spanish

Mondo

Black Mondo




Wednesday, November 10, 2010

Stuffed Chicken with Shells

I know this mat not look very good on the plate...next time I will make sure the presentation is better. I just had to make sure it was going to taste great before I spent any more time on it. It tastes wonderful!
Stuffed Shells with Chicken
One Box of Jumbo Pasta shells
16 oz reduced fat Mozzarella Cheese ( you will only use half) Shredded
8 oz Garlic Jack Cheese (shredded)
6 oz Parmesan Cheese (shredded)
1/3 cup of sour cream
2 Tbls Garlic Salt
1/3 cup Italian Bread Crumbs
2 ~ 8oz tubs of Sweet Basil Tomato Sauce with Herbs
2 Boneless chicken breasts (cooked and cut into bite size pieces)

Mix together Mozzarella, Garlic Jack, bread crumbs, Sour cream, and garlic salt
Cook Chicken and cut into bite size pieces, cook Pasta according to box.
Cover the bottom of a baking dish with one of the Sweet Basil Tomatoe Sauce tubs.
Stuff the shells with Cheese mixture add a few pieces of chicken and fill the baking dish.
Cover shells with the Parmesan Cheese and the last tub of the Sweet Basil Tomatoe Sauce to finish.
Cook at 350 for 30 minutes!
Enjoy!

Ravioli Soup

Ravioli Soup
In a crock pot add Ravioli Soup
In a crock pot add
1lb of ground beef
1 ½ cup chopped red onion
¼ cup chopped parsley
½ teaspoon salt
½ teaspoon pepper
1 small can tomato paste
3 large tomatoes chopped
1 16oz can tomato sauce
2 garlic cloves chopped
1 tbsp. Garlic salt
2 bay leaves
½ tsp oregano
Cook on high until beef is cooked through about 2 hours
Boil Cheese Ravioli per package instructions drain and add to crock pot
Serve in soup bowls and top with Parmesan Cheese