Ingredients

• 30 jumbo pasta shells, cooked according to directions listed on package
• 15 oz. fresh spinach, steamed just until wilted, squeezed dry with paper towels and chopped*
• 15 oz. Ricotta cheese
• 1 large egg
• 1 1/2 Tbsp chopped fresh basil
• 1 tsp chopped fresh thyme
• 1 clove garlic, finely minced
• 3 cups (12 oz) mozzarella cheese, finely shredded, divided
• 1 cup (3.5 oz) Parmesan cheese, finely shredded
• Salt and freshly ground black pepper, to taste
• 3 cups marinara sauce, homemade or store-bought (I used this recipe)
• red pepper flakes, optional

Directions

• Preheat oven to 375 degrees. In a mixing bowl, using a fork, blend together Ricotta cheese and egg. Stir in basil, thyme and garlic. Add 2 cups mozzarella and Parmesan cheese and toss mixture to combine. Mix in prepared spinach. Season mixture with salt and pepper to taste.
• Spread 1/3 cup pasta sauce into an even layer along bottom of a 13 by 9-inch baking dish. Divide cheese mixture among cooked pasta shells, stuffing each shell full with about 2 Tbsp cheese mixture. Align shells in baking dish side by side, with the opening of shells facing upright. Stir red pepper flakes to taste into marinara sauce if desired. Cover shells evenly with remaining marinara sauce then sprinkle tops evenly with remaining 1 cup mozzarella cheese. Cover baking dish with aluminum foil and bake in preheated oven 30 minutes. Serve warm.
• *If you don't want to steam fresh spinach, you could also use frozen and thawed spinach, just dry it well by squeezing dry with several layers of paper towels.
• Recipe Source: Cooking Classy

Ingredients

• 1 1/2 cups old fashioned oats
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup butter, softened (I used salted)
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 2 large eggs
• 2 tsp vanilla extract
Icing
• 2 cups powdered sugar
• 3 Tbsp milk

Directions

• Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.
• In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature.
• Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 - 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.
• In a mixing bowl whisk together powdered sugar and milk and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.
• Recipe Source: lightly adapted from Is This Really My Life? who adapted it from Novice Chef

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup cocoa powder*
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup butter, softened (I used salted)
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips**
• 1 cups milk chocolate chips (or an additional 1 cup semi-sweet)
• 1 jar of Nutella
• sea salt for sprinkling tops, if desired

Directions

• In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition and adding vanilla in with second egg. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in chocolate chips. Transfer to an airtight container and refrigerate 2 hours.
• Meanwhile, line a baking sheet with wax paper and dollop 1 1/2 tsp of Nutella at a time onto lined baking sheet into individual little mounds, repeat until you have made 30. Transfer to freezer and freeze 1 hour.
• Preheat oven to 350 degrees. To assemble and bake cookies, remove dough from refrigerator and scoop dough out about 2 Tbsp at a time and shape into balls. Remove about 4 nutella dollops from the freezer at a time (so the Nutella doesn't soften at room temperature, you want it to stay firm as it's much easier to work with this way) and using your thumbs make an indentation in the center of the dough ball, large enough to fit a Nutella dollop (so it should look similar to a bowl). Take frozen Nutella and place it in the center of the indentation, then wrap and press cookie dough around Nutella to cover entirely (so the Nutella doesn't seep out while baking). Transfer prepared cookie dough balls to a Silpat lined (or buttered) baking sheet and bake in preheated oven 9 - 12 minutes. Remove from oven and sprinkle tops lightly with sea salt if desired. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store in an airtight container.
• *For a more richly chocolate cookie you can increase the cocoa powder up to an additional 1/4 cup, then reduce the flour by that same amount (so if you add 2 additional Tbsp cocoa reduce the flour by 2 Tbsp).
• ** I set aside some of the chocolate chips to press into the tops of the cookies just before baking, probably about 1/2 cup, because I like to have some of the chocolate chips showing. It's optional, if you don't care to have some of the chocolate chips showing then just mix all of them in.
• Recipe Source: Cooking Classy

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups mashed bananas (from about 4 medium bananas)*
• 1 tsp lemon juice
• 1/2 cup butter, softened
• 1/4 cup vegetable oil
• 1 1/4 cups granulated sugar
• 1/2 cup packed light-brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups buttermilk
Fluffy Cream Cheese Frosting
• 1 1/4 cups heavy cream
• 14 oz. cream cheese, softened slightly
• 1/3 cup salted butter, softened
• 1 3/4 cup powdered sugar
• 1/2 tsp vanilla extract

Directions

• Preheat oven to 325 degrees. Line 2 9-inch round cake pans with aluminum foil, leaving a slight overhang of foil on two sides. Spray foil with cooking spray, then dust evenly with flour and shake off excess.
• In a mixing bowl, whisk together flour, baking soda and salt for 30 seconds. Set aside. Mash bananas with 1 tsp lemon juice. In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, 2 Tbsp vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy, occasionally scraping down sides and bottom of bowl, about 3 minutes. Stir in remaining 2 Tbsp vegetable oil. Blend in eggs one at a time, mixing until combined after each addition. Stir in vanilla and mashed bananas. With mixer set on low speed, slowly add flour mixture alternating with buttermilk in 3 separate batches, beginning and ending with flour mixture and mixing just until combined after each addition. Divide batter evenly among prepared cake pans and spread batter into an even layer. Bake in preheated oven 45 - 50 minutes, until toothpick inserted into center comes out clean. Allow to cool completely then frost with Whipped Cream Cheese Frosting. For best results frost within 30 minutes of serving and store left over cake in refrigerator and allow to rest at room temperature about 10 - 20 minutes before enjoying.
• For the Whipped Cream Cheese Frosting:
• In the bowl of an electric stand mixer fitted with a whisk attachment, whip heavy cream on high speed until stiff peaks form, then transfer whipped cream to a mixing bowl and set aside. Replace whisk attachment with paddle attachment and add cream cheese and butter to stand mixer bowl. Whip together cream cheese and butter until smooth and fluffy on medium-high speed, about 2 minutes, occasionally scraping down sides and bottom of bowl. Add in powdered sugar and vanilla and whip on medium speed, about 2 minutes longer. Add half of whipped cream into cream cheese mixture and gently fold until combined, then fold in remaining half.
• *I tried this with both 1 1/2 cups and 1 3/4 cup mashed bananas and the 1 3/4 cup seemed to make the cake more dense and it didn't really need any of that extra moisture so I'd recommend that you measure the mashed bananas and use 1 1/2 cups.
• Recipe Source: Cooking Classy

Ingredients

• 1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
• 1 small yellow onion, diced
• 1 tbsp olive oil
• 2 cloves garlic, finey minced
• 2 (14.5 oz) cans chicken broth
• 1 (4 oz) can diced green chilies
• 1 1/2 tsp cumin
• 3/4 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and freshly ground black pepper, to taste
• 1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese)
• 1 1/4 cup fresh corn (frozen works too)
• 2 (15 oz) cans Cannelini beans, drained and rinsed
• 1 Tbsp fresh lime juice
• chopped fresh cilantro, for serving
• shredded Monterrey Jack cheese, for serving
• tortilla chips, for serving (optional)

Directions

• Heat olive oil in a 6 quart enamled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
• Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won't be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.
• Recipe Source: Cooking Classy

Ingredients

• 1/3 cup granulated sugar
• 1/3 cup cocoa powder
• 1/3 cup light-brown sugar
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/2 cup low-fat buttermilk
• 2 large eggs
• 3 1/2 Tbsp vegetable oil
• 1 1/2 tsp vanilla extract
• butter for griddle, if needed
• fresh strawberry and banana slices
Chocolate Sauce
• 8 oz. chocolate chips (use what you prefer, milk chocolate, semi-sweet or bittersweet)
• 1 cup heavy cream

Directions

• Preheat an electric griddle to 350 degrees. In a mixing bowl whisk together granulated sugar and cocoa until well combined. Stir in light-brown sugar followed flour, baking soda and salt. Make a well in center of dry mixture and set aside. In a separate mixing bowl whisk together milk, buttermilk, eggs, vegetable oil and vanilla. Pour wet mixture into dry mixture and whisk to blend (don't overmix, batter should still have some lumps). Butter griddle if necessary, pour batter onto preheated griddle 1/4 cup at a time and slightly spread batter in a circular form outward (so the centers aren't so much thicker than edges) and allow to cook until bubbles begin to appear on the surface, about 1 minute. Then carefully flip to pancake to opposite side and cook until done. Serve warm topped with chocolate sauce, strawberries and bananas.
• For the chocolate sauce:
• Place chocolate chips in a medium heat proof bowl. Bring heavy cream just to a gentle boil in a small saucepan over medium heat. Pour hot cream over chocolate chips and stir until chocolate has melted. Note that chocolate sauce will thicken as it cools, also if you want a thinner consistency you can add a few more tbsp hot cream. Reheat as needed in a bowl over a pan of simmering water.
• Recipe Source: Cooking Classy

Ingredients

• 1 lb boneless, skinless chicken breast, grilled and diced into strips
• 1 head Romaine lettuce, torn into bite size pieces
• 1 pint grape tomatoes, sliced into halves
• 1 cup fresh corn (from about 2 ears of corn)*
• 2 California avocados, diced
• 4 oz Queso Fresco or Feta cheese, crumbled
For the Honey, Lime and Cilantro Vinaigrette
• 3 Tbsp fresh lime juice
• 3 Tbsp honey
• 3 Tbsp rice vinegar
• 1/4 cup lightly packed cilantro
• 1 clove garlic, minced
• 1/4 tsp each salt and freshly ground black pepper
• 1/3 cup olive oil

Directions

• To assemble salad layer lettuce onto serving plates, then divide remaining ingredients among plates over lettuce and drizzle with desired amount of vinaigrette, or alternately add all salad ingredients to a salad bowl and toss with desired amount of vinaigrette and serve.
• For the Vinaigrette:
• In a blender combine lime juice, honey, rice vinegar, cilantro, garlic, salt and pepper and pulse mixture until cilantro has been finely chopped. With blender set on low speed (remove the center circular attachment from lid) and slowly drizzle olive oil into blender in a slow and steady stream, then blend until slightly thickened about 20 seconds longer.
• *Frozen corn would also work, just thaw it before adding to the salad.
• Recipe Source: Cooking Classy

Ingredients

• 2 1/4 cups + 2 Tbsp cake flour
• 2 tsp cornstarch
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup (14 g) freeze dried strawberries
• 1/2 cup butter
• 1/4 cup unflavored shortening
• 1 cup granulated sugar
• 1 large egg
• 1 large egg white
• 1 tsp vanilla extract
• pink gel food coloring, optional
Strawberry Frosting
• 1/3 cup butter, softened
• 1/3 cup (5 g) freeze dried strawberries
• 3 Tbsp fresh strawberry puree (from about 3/4 cup fresh)
• 1 tsp fresh lime or lemon juice
• 1/2 tsp vanilla extract
• 2 1/2 cups powdered sugar

Directions

• In a mixing bowl, whisk together cake flour, cornstarch, baking powder and salt for 30 seconds. Add 1 cup freeze dried strawberries to a food processor and pulse until ground into a fine powder. Sift ground strawberries through a fine mesh strainer (to remove seeds and the few small pieces remaining) into the flour mixture and whisk to combine.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, shortening and sugar on medium speed until very pale and fluffy, about 4 minutes. Mix in egg, then mix in egg white and vanilla. Blend in food coloring if desired (I added 1 toothpick swish, dipped in gel). With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
• Scoop dough out about 3 Tbsp (50 g each) at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to about 1/3-inch thick (so you should have about a 2 3/4 " circle. Alternately if desired, you could roll the dough and cut with a circle cookie cutter, but if you are rolling it thinner than 1/3-inch you may need to reduce the baking time). Transfer flattened dough to a Silpat or buttered cookie sheet and repeat process with remaining dough (you'll have to use 2 cookie sheets). Bake in preheated oven 8 - 9 minutes. Allow to cool 2 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Strawberry Frosting.
• For the Strawberry Frosting:
• In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter until pale and fluffy. Meanwhile, pulse 1/3 cup freeze dried strawberries in the food processor until finely ground. Using a fine mesh strainer to remove seeds, sift freeze dried strawberries over butter and mix to combined. Stir in 3 Tbsp fresh strawberry puree, lime or lemon juice and vanilla extract (mixture will look separated and that's okay). Slowly mix in powdered sugar and whip until well combined.
• Recipe Source: Cooking Classy, adapted from my Frosted Sugar Cookies

Ingredients

• 1 medium ripe California avocado
• 1 large granny smith apple, chilled, cored and sliced
• 1 ripe banana, peeled and frozen (use one with spots)
• 1 Navel orange, chilled and peeled
• 2 cups (76 g) packed spinach
• 1 cup almond milk, chilled*
• Juice of 1 lime
• 2 tsp agave nectar or honey, or to taste (optional)
• 8 ice cubes (about 1 1/3 cups)

Directions

• Directions:
• Combine all ingredients except ice, in a blender and puree until well blended and smooth. Add ice and blend until smooth. Serve.
• *I used original almond milk, not unsweetened or vanilla. The vanilla would be fine but you would probably want to omit the agave as it is sweeter than the original. Unsweetened would also work you just may want to add more agave.
• Recipe Source: Cooking Classy