Wednesday, April 17, 2013

Ohh la la... Frisee salad w/ bacon and a poached egg , Cheese stuffed shells in a bechamel sauce and chocolate chip ice cream sandwich

           Frisee salad w, bacon and a poached egg, Cheese stuffed shells in a bechamel sauce and chocolate chip ice cream sandwich for dessert

This is evening I tapped into our French roots and decided to prepare this mixture of pasta, salad and dessert. French meals can be rich so I tried to cut corners here and there to lower the calories without sacrificing taste.

 So happy to have my daughter home to give a helping hand with the several preps this meal required. All so well worth it and gratifying.  

Serves 2



12-14 Mueller's 100% Whole wheat jumbo shells (6 shells per serving) follow box instructions
Non-stick cooking spray (I have a Misto spray can that I fill with my top EVOO)
1/2  (of a 15 ounce container) Shoprite part-skim ricotta
0.5 cup egg beater
1 c fresh chives chopped (set aside 2 tbsp for garnish and 2 tbsp for salad/dressing)
1/4 c fresh bay leaves
salt and pepper to taste
1/2 c mushrooms chopped

Bechamel sauce for pasta

2 tbsp flour (King Arthur white whole wheat flour)
2 tbsp unsalted butter (Land O'lakes unsalted whipped butter)
1 1/2- 2 cups of milk ( SkimPlus )
2 tbsp parmesan and romano (Kraft Cracker Barrel)
   *you may use feta, white cheddar, fontina, gouda or any other cheese of choice)
1 small onion chopped (set aside half for salad)
salt and pepper to taste (sea salt/cracked blk. pepper)


1/2 small head Frisee cored and cut into desired pieces
1/2 c iceberg lettuce cut in strips
1/2 small onion chopped (set aside 2 tbsp for dressing)
1 tbsp of fresh chives chopped for garnish

Salad Vinaigrette

Juice of half a lemon
2 tbsp of chopped onion
1 tbsp chives chopped
2-3 tbsp extra virgin olive oil
1 tbsp sherry wine vinegar
salt and pepper to taste

Salad topping

3 strips of bacon (dice into 1/4 inch) (butterball thin turkey bacon)
1 tbsp sherry wine vinegar
1 tbsp white wine vinegar

1 poached small egg * optional


4 Whonu chocolate chip soft and chewy cookies
2 tbsp spoons of vanilla bean ice cream or frozen yogurt (Turkey Hill slow churned)*

*Frozen yogurt is just as good, but we only had the second best (slow churned).


Preheat oven to 350 degrees.

Pasta/Shells -  (follow box instructions). Once boiled al dente transfer shells into cold water and set aside.

Cheese stuffing for shells - In a large bowl mix ricotta, egg beater, salt and pepper, chives, bay leaves, and mushroom and set aside.

Bechamel sauce - Heat milk just about to a boil.  While in another medium saucepan on medium/low heat melt butter and flour (roux) stirring to dissolve flour. Once milk is heated whisk in the milk on to the roux slowly. Stir constantly to blend the chopped onion, cheese and salt/pepper. Bring to a boil then remove from heat and set aside.

Spray baking dish with cooking spray. Now start assembling and stuffing the shells with the cheese mixture.  Pour the bechamel sauce over the stuff shells and bake for 30 minutes. Garnish with chives.

Salad - In a salad bowl wash Frisee and iceberg and set side.

Boil water to make your poached egg. And set aside.

Vinaigrette - in a small bowl add the lemon juice, salt and pepper, chives, onions, sherry wine vinegar, drizzle the olive oil as you whisk these ingredients together then pour vinaigrette over the salad and set aside.

Salad topping  - heat a nonstick frying pan on med/high heat the diced bacon. If you are using lean bacon as I was you may have to use a little oil to get this help this bacon render a little more fat. Brown this bacon for about 2-3 minutes then add the tbsp of sherry wine vinegar and the tbsp of white wine vinegar till the liquid turns to a syrup like consistency. Once achieved pout the bacon and the syrup over the salad, toss. You may top the salad with a poached egg as I did. Serve immediately.

Per Serving (shells, salad and poached egg)


Dessert -

Place 1 heaping tbsp of ice cream of choice between 2 cookies.

Per serving (one ice cream sandwich)





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