This easy pasta recipe from The Pioneer Woman is a meat free dinner that the whole family will love!

Hearty, cheesy, and absolutely delicious! 

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Spinach Stuffed Shells

Ingredients

• 1 box jumbo pasta shells cooked, drained, and slightly cooled
• 1 box frozen spinach cooked and drained
• 1 container ricotta
• 1 1/2 cup Parmesan grated
• 1 cup Mozzarella shredded
• 1 jar 20-24oz Marinara sauce
• 1 egg

Instructions

• Preheat oven to 375 degrees.
• In a large mixing bowl add ricotta, 1 cup of Parmesan cheese, 1 egg, and drained spinach and stir until blended.
• Spoon approximately about 1 tbsp mixture into each pasta shell.
• Spread half the jar of pasta sauce on the bottom of a large baking dish.
• Place the shells in the prepared dish until it is full.
• Pour the remaining 1/2 jar of pasta sauce on top of the shells, spreading to cover.
• Sprinkle on 1 cup of mozzarella cheese and remaining 1/2 cup Parmesan cheese.
• Cover with aluminum foil and bake for 35-40 minutes.
• Serve hot and enjoy!

Notes

Recipe from The Pioneer Woman.

Start with a thick marinara sauce. I used The Pioneer Woman brand that was sent to me.

If you can’t find it, any brand marinara, around 20-24oz, will work. 

Spread half the jar of pasta sauce on the bottom of a large baking dish.

Spread to cover the entire bottom evenly. 

In a large mixing bowl add ricotta, 1 cup of Parmesan cheese, 1 egg, and drained spinach and stir until blended.

 Spoon approximately about 1 tbsp mixture into each pasta shell. 

Place the shells in the prepared dish.

Repeat until the dish is full.

Pour the remaining 1/2 jar of pasta sauce on top of the shells, spreading to cover.

Sprinkle on 1 cup of mozzarella cheese and remaining 1/2 cup Parmesan cheese. 

Cover with aluminum foil and bake at 375 degrees for 35-40 minutes. 

Serve hot and enjoy!

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It’s Christmas season and of course we are watching our favorite Christmas movies every night! Home Alone is tonight’s choice, so I created a dinner inspired by Kevin McCallister’s Christmas Eve meal, macaroni and cheese, in the movie. This Stouffer’s Copycat Mac and Cheese turned out just as creamy and delicious as the frozen microwavable original- maybe even better! Make this comfort food dish tonight and have a Merry Christmas, ya filthy animal!

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Home Alone Stouffer's Copycat Macaroni and Cheese

Makes a large 9x13 pan full or approx 6 dinner servings

Ingredients

• 16 oz box Elbow Macaroni Pasta uncooked
• 1/4 cup 1/2 stick butter, unsalted
• 2 cups Cheddar cheese shredded
• 1 cup Gruyere cheese shredded
• 3/4 cup sour cream
• 10 oz can condensed cheddar cheese soup
• 2 tsp yellow mustard
• salt and black pepper to taste
• 2 Cups of Milk

Instructions

• Bring a large pot of salted water to a boil. Add elbow pasta and cook for 8 minutes. Drain and set aside.
• Add butter to a large skillet and melt over medium heat.
• Stir in soup, mustard, and all seasonings.
• Whisk in shredded cheese, a handful at a time, until smooth.
• Next, stir in sour cream.
• Finally, stir in milk slowly. Whisk until smooth.
• Remove from heat and stir in pasta, coating completely.
• Scoop into large bowls, put on the "Home Alone" movie, and sit down and enjoy.

I picked up a microwave Stouffer’s meal similar to what Kevin ate in the movie so I could compare my recipe.

Start by gathering your ingredients. I think the cheese soup, cheddar, sour cream, and mustard (or mustard powder) are a must for this copycat recipe but the addition of gruyere had me on the fence. 

It definitely made it creamier and richer but slightly different. So I’ll leave that as an optional ingredient if you want to change it up!

Add butter to a large skillet and melt over medium heat.

Bring a large pot of salted water to a boil. Add elbow pasta and cook for 8 minutes. Drain and set aside. 

Stir in soup, mustard, and all seasonings. 

Whisk in shredded cheese, a handful at a time, until smooth.

You can either use all cheddar cheese or substitute 1 cup of shredded gruyere cheese for a richer, nuttier flavor!

Next, stir in sour cream.

Finally, stir in milk slowly. Whisk until smooth. 

Remove from heat and stir in pasta, coating completely. 

We made a container of Stouffers mac too so we can compare.

They were close except the microwave version wasn’t as creamy and the gruyere in my first batch had a richer flavor.

But so, so good!

Creamy, cheesy, and delicious!

Scoop into large bowls, put on the Home Alone movie, and sit down and enjoy.

Also check out this Home Alone Interactive Movie Printable for a fun movie night game!

The post Home Alone Stouffer’s Copycat Macaroni and Cheese appeared first on For the Love of Food.

It’s National Coffee Day, y’all AND it’s #PumpkinWeek! So naturally I had to share my very favorite copycat fall coffee recipe today.

That’s right, I made a Pumpkin Spice Latte at home with a sauce made with real pumpkin puree. It was absolutely delicious and pretty darn close to the Starbucks version but much cheaper and faster (no drive thru lines!). Scroll down for my recipe and let me know what you think!

I have always been a PSL fan! Now I can make it at home!

Pumpkin Spice Life!

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Copycat Pumpkin Spice Latte

Ingredients

• 4 oz strong brewed coffee or 2 shots of espresso
• 5 oz warmed milk frothing optional
• 1 tbsp pumpkin spice sauce recipe below
• whipped cream for topping
• cinnamon for topping

For the pumpkin spice sauce:

• 1/4 cup pumpkin puree
• 3 tbsp brown sugar
• 1 tsp pumpkin pie spice
• 1 tbsp vanilla extract

Instructions

• Brew your coffee or espresso.
• In a small saucepan add all four of the pumpkin sauce ingredients and heat over med low, stirring continuously.
• Stir the sauce until creamy and just about to boil. Remove from heat.
• I warm my milk for 30 seconds in the microwave and then froth it in my frothing jar. You can also heat on low in a saucepan.
• Now it's time to make your latte!
• Add a heaping tbsp of pumpkin sauce to the bottom of a mug. Keep the remaining sauce in the fridge for another few lattes throughout the week!
• Pour brewed hot coffee on top.
• Then add warmed (frothing optional) milk.
• Stir slightly to combine.
• Top with whipped cream and a dash of cinnamon.

In a small saucepan add all four of the pumpkin sauce ingredients and heat over med low, stirring continuously.

One of my favorite things about this drink is that I use real pumpkin.

Starbucks uses a sugary pumpkin syrup and even though I love their PSL, the flavor of real spiced pumpkin can’t be beat!

Stir the sauce until creamy and just about to boil. Remove from heat.

I warm my milk for 30 seconds in the microwave and then froth it in my frothing jar.

You can also heat on low in a saucepan until warmed but be careful not to scald it.

Add a heaping tbsp of pumpkin sauce to the bottom of a mug.

Pour brewed hot coffee on top. I used about 1/2 cup for a small mug.

Then add warmed (frothing optional) milk.

Stir slightly to combine.

Top with whipped cream and a dash of cinnamon.

Serve right away and enjoy!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Beverages

• Copycat Pumpkin Spice Latte from For the Love of Food Blog

Breakfast and Breads

• Overnight Pumpkin Waffles from A Kitchen Hoor’s Adventures
• Pumpkin Butter from Cheese Curd In Paradise
• Pumpkin Chocolate Chip Muffins from Palatable Pastime
• Pumpkin Seed Granola from Eat Move Make

Mains, Salads, and Sides

• Pumpkin Sausage Quesadillas from Our Good Life
• Pumpkin Risotto with Goat Cheese & Cranberries from Sweet Beginnings

Desserts

• Almost No-Bake Pumpkin Marshmallow Pie from The Redhead Baker
• Eggnog Pumpkin Pie from The Spiffy Cookie
• Pumpkin Crepes from Cindy’s Recipes and Writings
• Pumpkin Upside Down Cake from A Little Fish in the Kitchen

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

The post Copycat Pumpkin Spice Latte #PumpkinWeek appeared first on For the Love of Food.

Talk about a great breakfast!

This Spinach Egg White Wrap is inspired by my favorite on the go breakfast from Starbucks.

A large wheat tortilla is filled with feta cheese, sun dried tomatoes, spinach, and fluffy egg whites for a hearty and healthy wrap to go!

Check out this recipe and many more in my Copycat Coffeehouse Recipe roundup!

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Breakfast Spinach Egg White Wrap

Makes 1 wrap

Ingredients

• 2 egg whites {about 1/3 cup}
• 2 cups baby spinach
• 1 tbsp sun dried tomatoes chopped
• 1 tbsp cream cheese spread
• 2 tbsp feta cheese crumbles
• 1 wheat tortilla
• olive oil for saute

Instructions

• Drizzle a skillet with olive oil.
• Add sundried tomatoes and cook to heat for one minute then add spinach and saute for another minute until wilted.
• Remove to a plate and set aside.
• Spray skillet with non stick spray and add egg whites.
• Cook over medium heat until set then add feta crumbles. Remove from heat.
• Spread cream cheese all over one side of a wheat tortilla.
• Add eggs to one side and top with spinach mix.
• Fold the end of the tortilla over the eggs then fold the sides in.
• Gently roll the tortilla up like a burrito.
• Optional: Heat a skillet coated in nonstick spray on medium.
• Add the wrap seam side down.
• Cook for a minute on each side, until browned.
• Slice in half and serve warm.

I like to keep all of these ingredients stocked for every day meals.

Feta and sundried tomatoes are two of my favorites for jazzing up pasta and sauces!Add sundried tomatoes to a skillet with olive oil and cook to heat for one minute.Then add spinach and saute for another minute until wilted.Spray skillet with non stick spray and add egg whites.
Cook over medium heat until set then add feta crumbles.Spread cream cheese all over one side of a wheat tortilla.Add cooked eggs to one side.Top with warm spinach mixture.Fold the end of the tortilla over the eggs then fold the sides in.
Gently roll the tortilla up like a burrito.Optional: add the wrap seam side down to a skillet over medium heat.
Cook for a minute on each side, until browned. Slice in half and serve warm. Just like Starbucks {but better?!}

The post Breakfast Spinach Egg White Wrap | Starbucks Copycat Recipe appeared first on For the Love of Food.

One of my favorite coffee shop drinks during the cool months is the Medicine Ball Tea from Starbucks.

It is the perfect lemony warm drink if you are feeling under the weather and now I am sharing the recipe for you to make it at home!

All you need is a few simple ingredients and two tea bags from my favorite Teavana tea brand.

The Medicine Ball Tea at Starbucks is also known as the Honey Citrus Mint Tea.
In their words the flavors of this drink “mingle tastefully well together for a tea that comforts from the inside out”.

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Starbucks Medicine Ball Tea

Makes one 16oz mug

Ingredients

• 1 cup lemonade
• 1 cup water
• 1 Teavana Peach Tranquility tea bag
• 1 Teavana Jade Citrus Mint tea bag
• 1 tbsp honey
• 1 tsp peppermint extract optional

Instructions

• Pour lemonade and water in mug and heat for 1 minute in a microwave until warmed.
• Using a frother, mix the steamed lemonade until frothy.
• Add two tea bags to a mug, then pour frothy lemonade on top.
• Mix in honey and peppermint.
• Serve warm and enjoy.

This tea is truly like medicine if you wake up with a sore throat or or allergies.

I am so happy I can make this drink at home in minutes for just a fraction of the price! 

Give it a try. You won’t be disappointed!

Don’t have Teavana at home? No worries! I have purchased these affordable teas at Target, Walmart, and on Amazon to name a few.

Heat lemonade and water for 1 minute in the microwave. Then add to a frother and mix the steamed lemonade.

It will be frothy and mixed well.

Add the two tea bags to a mug then pour the frothy lemonade on top.

Stir in honey.

You can also add 1 tsp of mint flavor fi you want.

Warm, delicious, and comforting!

This Medicine Ball Tea truly warms my heart and puts a smile on my face!

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Chicken Divan Casserole

Makes 4 servings

Ingredients

• 2 cups or 2 large skinless/boneless chicken breasts cooked and cubed
• 2 cups or 1 large head of broccoli steamed and chopped
• 10 oz can of condensed low fat cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/2 cup low fat sour cream
• 1/4 cup skim milk
• 1/4 cup white wine
• 1/2 tsp curry powder
• 1/2 cup panko breadcrumbs
• 1/2 cup Parmesan cheese {grated or shredded}

Instructions

• Preheat oven to 350 degrees.
• Grease an 8X8 casserole dish.
• In a small bowl add Parmesan and panko and mix well. Set aside.
• Mix together the cooked chicken, steamed broccoli, soup, cheese, sour cream, milk, wine, and curry powder in a large bowl until well combined.
• Pour into the casserole dish.
• Sprinkle the Parmesan panko mix evenly on top.
• Bake for 30 minutes, until golden and bubbly.

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You can find Dole Whip and Dole Whip Floats here: 

• Disney’s Polynesian Resort at Pineapple Lanai, the pool refreshment stand, offers Dole Whip and Dole Whip Floats! 
•  Adventureland in Magic Kingdom Park at Disney World. Aloha Isle offers Dole Whip in pineapple, orange, vanilla or swirled.
• Animal Kingdom’s Tamu Tamu in Africa carries delicious African food and Dole Whip soft serve.
• The Tiki Juice Bar at Disneyland Park serves Dole Whip, fresh pineapple spears, pineapple juice and floats made with Dole Whip.

Another delicious Disney food : Tonga Toast, banana stuffed cinnamon crusted giant French Toast.
Available at the Polynesian Resort. Try the quick service version at Captain Cook’s for half the price!

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Copycat Disney Pineapple Dole Whip {Served Family Style}

Makes a family size portion {4-6 servings}

Ingredients

• 4 cups pineapple chunks frozen
• 1 cup coconut milk
• 1 whole pineapple
• 4 maraschino cherries for topping

Instructions

• Cut the pineapple in half and scoop out the flesh {save half of the pineapple and the flesh for another use}. Set aside.
• Add the coconut milk {add 1st} and frozen pineapple to a blender {or a food processor}.
• Blend until creamy {this will take a while and you may have to scrap the side a few times}.
• Scoop the pineapple Dole Whip into your large pineapple half {your bowl} using an ice cream scoop and top with cherries.
• You can also freeze for later but let sit out for 10 minute before scooping so it will soften.

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Croque Monsieur Sandwich

Makes 4 sandwiches

Ingredients

• 8 slices brioche or country wheat bread
• 8 slices ham
• 4 slices Gruyere cheese {or 1 cup shredded}
• 1/4 cup sour cream
• 2 tbsp Dijon mustard
• butter/oil for grilling

Instructions

• You can either grill this sandwich or broil it {both options pictured below}.
• In a small bowl, stir together sour cream and mustard.
• Spread about 1 tbsp of the mixture evenly over each bread slice.
• Add 2 slices of ham on 4 of the bread slices.
• Spread more of the sour cream mixture on top of the ham.
• Add a slice of cheese {or about 1/4 cup shredded} on top of each.
• If broiling, you can place in the oven open faced and broil for 1-2 minutes until cheese is melted and it is golden.
• If you are grilling, like Be Our Guest, then top the sandwiches with the remaining bread slices, spread side down.
• I then spread butter {or even more of the sour cream mixture} on top of the bread.
• Add butter or oil to a large skillet, then add sandwiches, 2 at a time.
• Grill the sandwiches over medium heat, turning them once, and cook until they are golden brown on both sides.
• Transfer the sandwiches to a plate and repeat with the remaining sandwiches.
• Serve warm with a side of green beans or pomme frites {fries} like Be Our Guest Restaurant.

The post Croque Monsieur Sandwich | Disney’s Be Our Guest Copycat Recipe appeared first on For the Love of Food.

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The Pioneer Woman's Chicken Spaghetti Casserole

Makes 8 servings

Ingredients

• 2 large chicken breasts {or 4 small}
• 16 oz box of Spaghetti uncooked {I used pot sized or you can break in half or thirds}
• 1 can Cream Of Mushroom soup
• 1 can Cream of Chicken soup
• 2 1/2 cups Cheddar Cheese shredded {divided}
• 1/4 cup Green Pepper diced
• 1/4 cup Onion diced
• 1 4 oz jar Pimentos diced and drained
• 1 1/2 boxes of chicken broth {about 6 cups} for poaching chicken
• 1 teaspoon Seasoned Salt
• 1/8 teaspoon Cayenne Pepper optional
• Salt And Pepper to taste
• 3 slices bacon cooked and chopped for topping

Instructions

• Preheat the oven to 350 degrees.
• I cook my chicken by poaching in boiling chicken broth for 15-20 minutes then remove and let cool slightly before chopping.
• You can then cook the spaghetti in the same chicken broth until al dente.
• Drain spaghetti then add to a large bowl and reserve 1 cup of chicken broth.
• Mix in chicken, diced peppers, onions, pimentos, seasonings, soup, and 1 1/2 cups of shredded cheese.
• Stir in 1 cup of the reserved chicken cooking broth until smooth.
• Pour into a greased 9X13 casserole dish.
• Sprinkle on remaining 1 cup of shredded cheese.
• Bake for 45 minutes or until bubbly {cover with foil if it gets too brown}.
• Sprinkle with chopped bacon and cut into servings. Serve warm and enjoy!

Notes

Adapted from http://thepioneerwoman.com/

 Ashton was a fan {no surprise there} and even had seconds!There’s nothing better than a warm and comforting casserole on a cold winter night!

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San-J Organic Tamari Gluten Free Soy Sauce 

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Skinny Sauteed Orange Chicken

Ingredients

• 1½ lbs boneless skinless chicken breasts, cubed
• 1/4 cup San-J Mongolian Marinade {can sub San-J Organic Tamari Gluten Free Soy Sauce}
• 1/4 cup cornstarch
• 2 tbsp vegetable oil
• 1/2 cup San-J Orange Sauce
• 1/4 cup green onions diced
• sesame seeds for garnish
• orange slices for garnish

Instructions

• In a small bowl, mix together Mongolian Marinade and cornstarch.
• Add the cubed chicken and stir to coat.
• Marinate the chicken for 10 minutes.
• Heat oil in a large skillet or wok.
• Remove the chicken from the marinade and add it to the skillet.
• Stir-fry the chicken, over medium-high heat, for 5-7 minutes until golden and cooked through.
• Add the orange sauce to the chicken and cook for 4-6 minutes, stirring often until the sauce has thickened.
• Spoon onto plates and top with sesame seeds and sliced green onions. Add orange slices on the side if desired.
• Serve over rice or noodles with a steamed veggie on the side.

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