• Erin

stuff it week 5


-stuffed shells

-veggie chili + chips or cornbread

-acorn stuffed with ham



Stuffed Shells is another favorite for us. Instead of ricotta, I use cottage cheese mixed with egg, mozzarella & parmesan with lots of garlic & pepper. I use my classic sauce of a can of crushed tomatoes & 2 T of Frontier's Spaghetti Seasoning Blend. I always make at least a double, if not triple batch of this to freeze for later.


My veggie chili recipe was entered into a Chili Cook Off and won "Best Vegetarian" & "Spiciest". It is so hearty, no one even missed the meat. Packed with white & golden hominy, chick peas, black & kidney beans, it's then soaked in a quality dark lager, some McClure's Bloody Mary Mix, & topped with water. Add onions & peppers if you desire. I prefer mine with tortilla chips, but some like it with cornbread.


Stuffed Acorn Squash is a fun one to serve! You can really stuff it with a million different things. I cut open the squash and gut it out. In a bowl I add cubed cooked ham, peas, cheddar cheese, farro & an egg. I fill up the squash and bake for 40 minutes at 350.


#eatsustainably #healthyfood #lovefood #mealplan #mealplanning #mdcc #mdcrunchyclub #spices #frontiercoop #countrylife #countrylifenaturalfoods #detroitfood #chili #vegetarianchili #lovefood #spices #detroitfood

Content + Design emd, llc © 2018  

  • Black Facebook Icon
  • Black Pinterest Icon
  • Black Instagram Icon