Back in the kitchen and on the running path

There are two things I can’t believe – it’s been a whole week since I last blogged, and it’s already September! I was a bit under the weather last week, so I took a break from really cooking, as well as running. Plus, my little sister finally went off to college, so we went out to dinner (twice!) to see her off. After my week hiatous, I was back and ready for some serious running, and of course, serious eating. This past weekend my fiancé and I joined some of our friends for a camping trip alongside the Deleware River. We grilled, hiked, and relaxed by the water all weekend – it was really great. However, I was more than happy to have a real shower, and a comfy bed come Sunday night!

We decided to take it easy for dinner on Sunday (frozen pizza) and Monday (homemade chili dogs), but I kicked it back up for the rest of the week. So, yesterday I made Mexican Stuffed Shells. I found this particular recipe on You Are What You Eat or Reheat’s blog. She’s got some really awesome (and fun) recipes, and this one was right up my alley. It was super easy too, which is something I’m always up for. Since there were multiple steps (browning the meat, cooking the pasta, baking it all together) it was a little time consuming, but well worth it!

Instead of using an entire packet of taco seasoning, though, I used about 1/4 a packet of chipotle flavored taco seasoning, 1/4 packet of hot & spicy taco seasoning, and then my usual dash(es) of chili powder and adobo. I also threw in a diced jalapeno pepper for added heat – yum! After anxiously awaiting for about 40 minutes, my fiancé and I devoured the deliciousness. I’d say this recipe can serve between 3-4 people, depending on how many shells everyone has (we each had three). The recipe says to make 12 shells, but I suggest cooking a few extras, as some of mine broke and I couldn’t really fill them properly.

Mexican Stuffed Shells

1 lb ground beef
1 package taco seasoning
4oz cream cheese
12 jumbo pasta shells
1 cup salsa / taco sauce (I wound up using 2 cups)
1 cup mexican cheese blend
scallions (I used 2 stalks)

1.Brown ground beef. drain. return to saute pan. add taco seasoning. prepare according to package directions.
2. Add cream cheese, cover and simmer until cheese has melted. mix well. set aside. cool completely.
3. Meanwhile, prepare shells according to directions. drain , then set shells out individually on a flat surface (cutting board, etc.)
4. Pour salsa/sauce on bottom of 9×13 inch baking dish.
5. Stuff each shell with meat mixture. place shells open side up in baking dish.
6. Cover shells with taco sauce.
7. Cover and bake for 30 minutes at 350 degrees
8. Add cheese blend and bake another 10-15 minutes.
9. Top with diced scallions.

Somewhat unrelated, you should check out my fiancé’s blog. I know I talk it up often, but seriously, you should check it out. As you can see on my pictures from yesterday’s meal, he’s added a snazzy watermark to his pictures. He’s been really building on his photography skills since he scored himself a DSLR for Christmas, and recently revamped his entire site (mine is next!). Not to mention he has some entertaining movie reviews, and other fun things. It’s pretty cool. Just sayin’.

4 thoughts on “Back in the kitchen and on the running path

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