August

August

July 22, 2013

CHICKEN AND SPINACH MANICOTTI...A NEW HOME CELEBRATION

 
Signed, Sealed Delivered......I'm Yours!
 
 
It was a long, hard ride! The hunt for finding the perfect new home began in April for this newlywed couple. It proved to be a frustrating, disappointing, and hard-knock process!  The housing market in Texas has been hot, hot, hot; meaning homes were selling within the first 1-3 days after receiving multiple offers. There were some where buyers were standing in line in order to wait for their turn at the showing. Can you imagine being up against sometimes five other offers to purchase your first home? They came so close to just giving up even though their belongings had been packed and stored. But, this has also been a learning process to keep that positive outlook and move forward in finding your happiness! At last! They found a simply beautiful home in a beautiful location that they fell in love with. Moving day was Saturday and they are home at last....happy, happy, happy! We celebrated in style with a new Italian dining spot that instantly became a favorite! We wish them many years of  bliss at their new "Home Sweet Home!"
 
 
Bo-Bo is loving the new outlook on his world!
He was watching this summer rainstorm
just after we moved in the last of the boxes!
 
 
 
Greg has managed to find the best dining places for us, whether it be in Boston, Maine, Florida or Texas! I simply adored this restaurant.
You felt like you were in Old Italy and the food...simply delicioso!
 
 
 
CHICKEN AND SPINACH MANICOTTI
1 (15 ounce) container nonfat ricotta cheese
3/4 cup shredded part-skim mozzarella cheese, divided
3/4 cup shredded Parmesans cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup cooked chicken, chopped in small pieces
1 egg
Salt and pepper to taste
14 uncooked manicotti shells
1 - 15 oz Alfredo sauce (Estelle's uses Bertolli)

 

Preheat the oven to 350 degrees F.
Cook the manicotti according to the package directions.
In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese, Parmesan cheese, spinach, chicken and egg until well combined.
Season with salt and pepper.
Transfer the filling to a large ziplock bag. Seal the bag and cut a 1/2-inch snip from
the bottom corner of the bag. Push the filling down towards the opening. Twist the
bag on top and fill each manicotti shell with filling.
Pour 3/4 cup of the Alfredo sauce over the bottom of a 9"  x 13" casserole dish. Carefully
place the filled shells in the dish. Pour the rest of the sauce on top of the shells
and sprinkle the top with 1/4 cup mozzarella cheese. Bake in the oven for 45 minutes

 

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