Chicken Caprese Bowls

Here is a dinner version of caprese that's healthy and filling! Recipe serves two.

Ingredients:
Two boneless, skinless chicken breasts
Jar of pesto sauce
6 oz fresh small tomatoes (I used cherry tomatoes)
4 oz fresh mozzarella cheese (I used half of a mozzarella ball from the store)
Handfull of fresh basil leaves
Olive oil
Balsamic vinegar
Salt and pepper

Directions:
1. Coat the chicken breasts with a little olive oil, then spread a layer of pesto sauce on both sides of the chicken breasts.  Grill for about six minutes on each side, or until no longer pink.
2. While the chicken is cooking, chop up the tomatoes, cheese and basil into bite-sized pieces. Grab two bowls and put half of this mixture into each.
3. Once the chicken is cooked, chop them into bite-sized pieces and divide between the two bowls.
4. Add olive oil, vinegar, salt and pepper to taste, then stir each bowl to combine. You may want to add a little more pesto sauce for extra flavor. Enjoy!

Paleo Tuscan Soup

This was inspired by a copycat recipe from Olive Garden called "Zuppa Toscana."  It took a few tweaks to get it to work with our low-carb diet.  It's still a tasty, creamy soup that's great for cold evenings at home.

Ingredients:
1 pound Italian sausage (or Italian seasoned ground turkey)
1/4 teaspoon red pepper flakes
2 steamer bags of cauliflower florets
1/2 onion, diced
1 tablespoon garlic, minced
5 slices bacon, cooked and chopped
3 cans chicken broth
1 cup milk
2 or 3 stalks kale, chopped

Directions:
1.  Cook the sausage and red pepper flakes in a pan until the meat is no longer pink.  Set aside in a colander to drain off the grease.  While the meat is cooking, steam the cauliflower in the microwave according to the package directions and set aside to cool
2.  Add the onion and garlic to the pan and cook a few minutes, until tender.  If you used ground turkey, there won't be much grease leftover, and you might have to add a bit of oil to cook the vegetables effectively. 
3.  Add the onions, garlic, bacon, chicken broth and cauliflower to a large pot and heat to boiling.  Boil for twenty minutes, using a spoon or spatula to stir and break down the cauliflower.
4.  Reduce the heat and add the milk and sausage, heat for a few minutes.  Stir in the kale just before serving.

Crockpot Stroganoff Soup

I've been on the hunt for easy meals in preparation for my maternity leave.  My husband is back on the Paleo diet, which makes it harder to find meals that work.  Fortunately I ran across this idea for stroganoff soup!

Ingredients:
1 can beef broth
2 cans chopped mushrooms, drained
1/2 onion, diced
2 tablespoons Worcestershire sauce
1/4 cup water
Dash of garlic powder
Dash of paprika
1 pound ground beef or turkey
4 ounces cream cheese, chopped into small pieces

Directions:
1.  Add all ingredients except beef and cream cheese to the crockpot.  Stir until well combined.
2.  Stir in the ground beef.  Cook on low for 4 hours, stirring after two hours to ensure even cooking.
3.  Add the cream cheese pieces and turn the heat up to high for 10 minutes.  Stir the soup to help dissolve the cream cheese and serve in bowls.  Add salt and pepper to taste.

**Note: If you're like me and don't care for eating large chunks of mushrooms, try chopping up half of the mushrooms into smaller pieces.  You'll barely notice them!

Enchilada/Taco Chicken

Also known as "Mexican Chicken" by some.  This is an easy baking dish that's packed full of flavor and cheesy goodness.  Serves two, but can be doubled to serve more.

2 boneless skinless chicken breasts, pounded thin
1 packet taco seasoning
1/4 onion, chopped
1/2 red pepper, chopped
1 cup green enchilada sauce
4 taco sized corn tortillas, chopped
2 oz shredded cheese (we used Mexican blend)
Salsa
Sour cream

Directions:

1.  Brush the chicken breasts with a little olive oil.  Take a few pinches of the taco seasoning and sprinkle over both sides of the chicken.  Grill chicken for about 6 minutes on each side, or until no longer pink.  Keep an eye on them because over-grilling = dry chicken.

2.  Remove chicken from grill and set aside.  Place the red pepper and onion at the bottom of an 8 by 8 inch glass pan in an even layer.  Preheat the oven to 350 degrees and place the pan in the oven while it is preheating.  This will make the veggies more tender and less crunchy.

3.  Chop the chicken into bite-sized pieces.  Add chicken, enchilada sauce and 3 tablespoons of taco seasoning in a mixing bowl and stir until well combined.  Once the oven is preheated, remove the pan and stir the veggies into the chicken mixture.  Be sure to use oven mitts with the hot pan!

4.  Line the bottom of the pan with the tortilla pieces, then pour the chicken mixture on top of it.  Spread the mixture into an even layer and top with shredded cheese.

5.  Cover the dish with aluminum foil and bake for 15 minutes, or until cheese is melted.

6.  Spoon into bowls.  Add sour cream and/or salsa, according to your preference.

Note:  I'm sure you will have leftovers of taco seasoning, enchilada sauce and tortillas that haven't been used.  Just store them for next time or use them in a different Mexican recipe.  Enjoy!

Panini Party!

Another post that's more of a great idea than a recipe, but I figured after searching the web (and other food blogs) I'd make a post about my own customized panini party!

I did a buffet-style party so my guests could build their own tasty sandwiches.  Then we set up a couple panini grills (or George Foreman-style grills) to toast them up.  Here are the ingredients I used, but you can change and add according to your personal tastes.

Ingredients:
Thick sliced bread- sourdough, rye and a few ciabatta rolls
Meat- sliced turkey and roast beef, plus some chopped chicken breast pieces and bacon
Cheese- sliced cheddar, pepper jack and provolone
Veggies- salad greens, chopped tomato, quartered artichoke hearts, roasted red peppers
Spreads- mayo, mustard, Dijon mustard, ranch dressing, BBQ sauce, Italian dressing, roasted garlic, chipotle aioli and avocado spread (recipes for the last three can be found below)

Directions:
1.  Set up a buffet table where guests can build their own sandwiches.  Plastic knives and spoons are a big help for the veggies and spreads.
2.  Brush the top and bottom of each sandwich with a little melted butter or olive oil (to make it crunchy).  Place one or two sandwiches in the grill and cook until cheese has melted.
3.  Carefully remove sandwiches, cut them in half and serve with chips, pickles, pasta salad or potato salad.  Yum!

***Roasted Garlic: Cut the tops off 4 heads of garlic so that the cloves are a little exposed.  Remove the outer layers of skin until you have only a thin skin covering the cloves.  Wrap each head in tin foil and bake at 400 degrees for 40 minutes.  Let cool until you can handle them with your hands, then squeeze the innards out of each clove.  Stir together with a little olive oil and voila- instant spread.

***Chipotle Aioli: Add 1/2 cup of mayo with one chipotle pepper (the ones that come canned with adobo sauce) in a food processor.  Pulse and blend on low until fully mixed.  Add another pepper or some adobo sauce if you want more spicy flavor.  Use a spatula to spoon mixture out into a bowl.

***Avocado Spread: Scoop out 3-4 avocados like you are going to make guacamole.  Add a dash of fresh lime juice, then mash with a fork until it's spreadable.

Loaded Stuffed Chicken

I was browsing the web looking for Paleo recipes and I ran across this recipe.  It was a good start, but I wanted to push it further with more flavors. So I finally ended up with this, my loaded stuffed chicken!  Recipe serves two but can be doubled.

Ingredients:
2 chicken breasts, pounded thin to about 1/4 inch thickness
Olive oil
Garlic Pepper
1/4 cup shredded parmesan cheese
2 shallots, diced
3 strips bacon, cooked and chopped
1 handful of fresh spinach leaves
1/2 cup shredded cheddar cheese

Directions:

1.  Preheat the oven to 350 degrees.  Cover a baking sheet with tin foil and place chicken breasts next to each other on the foil.
2.  Drizzle a bit of olive oil onto the chicken and spread it around with the back of a spoon.  Sprinkle garlic pepper over the oil, then layer half of the parmesan cheese, shallots and bacon on each of the chicken breasts.  Finish with enough spinach to cover each breast and 1/4 cup of the cheddar cheese.
3.  Take one of the shorter ends of a chicken breast and roll it up lengthwise, as tightly as possible.  Tuck in any ingredients that may have spilled out, and repeat with the other breast.  Skewer each breast with a couple of toothpicks or bamboo skewers to hold them together.
4.  Top the chicken breasts with the remaining cheddar cheese and a few spinach leaves.  Cover the baking sheet loosely with a piece of tin foil.
5.  Cook for 35-40 minutes, or until chicken is cooked through and no longer pink.  Remove the toothpicks, slice and enjoy!

Mediterranean Chicken

My husband and I are once again on the lookout for low carb recipes.  We came across one for chicken with artichokes, added a few twists, and voila: Mediterranean Chicken!  It tastes a lot like warm spinach dip, plus the great flavors of sun dried tomatoes and spices.  Recipe feeds two, but it can be doubled for a larger dish.

Ingredients:
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 tablespoon garlic pepper
1 tablespoon Italian herbs
1 tablespoon onion powder
1 pinch of salt
1 (15 ounce) can artichoke hearts, drained and chopped
2 boneless, skinless chicken breast halves cut into two-inch pieces
2 ounces sun dried tomatoes in oil, drained and chopped

Directions:

1. Preheat oven to 375 degrees F.

2. In a mixing bowl, mix together the Parmesan cheese, mayonnaise, and spices.

3. Place chicken, artichokes and tomatoes in an ungreased 8 by 8 inch baking dish.  Stir in the mayonnaise mixture until well combined.

4. Bake uncovered for 30 minutes or until chicken is no longer pink in the center and juices run clear.

Note:  If you want more veggies, try adding chopped mushrooms and/or chopped olives to the mix.

Stuffed Bell Peppers

The following recipe is a low-carb alternative to pasta dishes.  With the traditional combo of ground meat, veggies and spaghetti sauce, you probably won't even miss the pasta.

Ingredients:
1 pound ground turkey or beef
1/4 onion, chopped
3 cloves garlic, minced
2 red or green bell peppers
1 jar spaghetti sauce
Salt and pepper
1/4 cup shredded cheese

Directions:
1.  Preheat the oven to 400 degrees.  Cook the ground meat, onion and garlic in a large pan until the meat is cooked through.  Drain the mixture in a colander to remove the extra grease. 
2.  Return the meat mixture to the pan and stir in the spaghetti sauce.  You might not need the entire jar- start with half the jar and add more until all the meat has absorbed some of the sauce.  Season with salt and pepper to taste.
3.  Cut the stems off the peppers, and remove the seeds and white bits.  Place the peppers in a glass casserole pan and fill them with meat mixture.
4.  Bake at 400 degrees for about 30 minutes, or until the peppers become tender.  Remove from the oven and top with shredded cheese.  Use a spatula to remove the peppers and serve.

Tuna Dip

I've seen a dozen variations on this recipe online, but the basics are 1) canned tuna 2) dairy spread like cream cheese or sour cream and 3) spices.  So for the big game yesterday, I threw together my own version and kicked it up with some veggies too.   Enjoy!

Ingredients:
1 can tuna, drained
1/4 onion, diced
2 cloves garlic, minced
2 tablespoons peeled and diced carrot
1 package cream cheese, room temperature
1 tablespoon liquid smoke (you can also use mesquite seasoning)
1 teaspoon paprika
1/4 teaspoon salt and pepper
milk (optional)

Directions:
1.  Combine tuna, onion, garlic and carrot in a mixing bowl.  Stir in cream cheese until well combined. (Letting the cream cheese "thaw" at room temperature beforehand makes it easier to stir)
2.  Add liquid smoke, paprika, salt and pepper.  Taste the mixture and add more of any seasoning if desired.
3.  If you prefer a thick spread, the dip is finished.  However, if you would like a softer, creamier texture, you can add a few tablespoons of milk.
4.  Serve with crackers, potato chips or vegetables to dip with.
Note:  fish design made using a paper stencil and a sprinkle of paprika.

Creepy Caprese Sammiches

I made these for a Halloween potluck, and they were a big hit!  They're supposed to look like eyes, but they work for a non-themed gathering also.

Ingredients:
1 loaf French bread (the long skinny kind)
6 roma tomatoes
8 oz ball of mozzarella cheese
1 can sliced black olives, drained
Olive oil
Balsamic vinegar
Crushed basil flakes
Black pepper

Directions:
1.  Do the prep-work: this step can be done the day before if needed.  Slice the bread into one inch thick slices.  Slice the tomatoes- I got about six slices per tomato.  Slice the cheese, and cut the larger pieces in half.  You are aiming to get equal amounts of bread, tomato and cheese.  Store each in a separate container until 30 minutes before serving.
2.  Place the bread slices on a large plate and cover with a light drizzle of olive oil and vinegar.
3.  Top each bread slice with a tomato, cheese and olive slice. 
4.  Drizzle lightly again with the olive oil and vinegar, then finish with a sprinkle of basil and black pepper over the top.

*** Note: Some of you may have just the store bought bottles of oil and vinegar, not the glass bottles which "drizzle."  Try filling the bottle cap with liquid and quickly pouring it across the plate.  This will ensure you don't accidentally pour out half the bottle when trying to "drizzle."

Skinny Sloppy Joes

I remember the good old days when Sloppy Joes and tater tots were a weekly meal at my house.  Today, my husband and I are eating healthier things, but sometimes we do get that nostalgic craving.  Here's a way to enjoy the Sloppy Joe taste without all the canned calories.  Makes about six sandwiches.

Ingredients:
1 lb ground turkey
1/2 cup diced onion
1/2 cup diced bell pepper (red, green or mixed)
10 oz tomato sauce or spaghetti sauce
1 tablespoon water
1/2 teaspoon chili powder
1 teaspoon garlic powder
Buns (we used thin, whole wheat buns)
Cheese (optional)

Directions:
1. Cook turkey, onion and pepper in a large pan, stirring occasionally until the meat is no longer pink.  Place the mix in a colander to drain off the excess grease, then return it to the pan.
2. Stir in tomato sauce, water, chili powder and garlic powder.  Heat to bubbling, then simmer on low heat for five minutes.
3. Scoop mix onto buns and top with cheese if desired.

BBQ Chicken Skewers

This recipe is easy to make, and only requires a few minutes of cooking on the grill.  Makes approximately four skewers.

Ingredients:
1 boneless, skinless chicken breast, cut into chunks
2 tablespoons BBQ sauce
1 can pineapple chunks in juice (reserve juice)
1 red pepper, cut into chunks
1/2 onion, cut into chunks

Directions:
1. Place BBQ sauce and one tablespoon of pineapple juice in a large ziplock bag.  Add chicken, seal, and shake to coat evenly.  Let the bag sit for five minutes.
2. Assemble the chicken, pepper, onion and pineapple on skewers in an alternating fashion.  Tip: be careful when sliding them on, you don't want to poke yourself or get a splinter.  Also, the chicken will be a bit slippery, so top it with an onion or pepper chunk to help it go down the skewer.
3.  Grill on the BBQ on low heat until the chicken has fully cooked through. Use a fork to remove the food from the skewers, divide between plates and serve.

Note: Pictured on the top of the pile is a bacon skewer with leftover pineapple.  It's not included in the recipe, but it's darn tasty!  Also, you can use the leftover pineapple juice in a cocktail, or just drink it as is.

Fondue for Dinner

Fondue is back in style, and it's a great way to share a meal with your family and friends.  Get yourself a fondue pot (or borrow one from a friend), grab some ingredients and get cookin'!  This recipe is for a main dish fondue- a seasoned broth in which you can cook meat and veggies.  I would suggest making the dips first, then making the broth so once it's done you're ready to go.  Serves up to 4 people.

Mojo-style Broth
5 cups chicken or vegetable broth
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon jerk seasoning (or blend of spices, if you don’t have jerk)
2 tablespoons fresh lime juice
4 cloves minced garlic

Dippers:
Assorted bite-sized chunks of meat, such as chicken and beef
Small peeled shrimp
Assorted bite-sized vegetables, such as broccoli and baby carrots

Directions:
1. Combine ingredients in saucepan on stovetop, bring to a boil.
2. Transfer to fondue pot, increase heat until broth simmers.
3. Add vegetables first- they will take a few minutes to cook. Use fondue forks to cook the meat pieces in the broth. Meat and poultry will take 1-2 minutes to cook, and shrimp about a minute. Use a slotted spoon to scoop out the vegetables. Use the dips listed below, or any other sauces you like.

Green Goddess Dip
8 ounces cream cheese, cut into slices
2 tablespoons milk
1/4 cup sour cream
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives (or green onions)
1 tablespoon dry Italian herbs

Directions:
1. Microwave cream cheese 1-2 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.
2. Stir in milk, sour cream, parsley, chives and herbs. Refrigerate for a few minutes, until cold. Serve with fondue.

Curry Dip
1/2 cup mayonnaise
2 tablespoons curry powder
2 tablespoons milk
1/2 teaspoon hot sauce

Combine ingredients, serve with fondue.

Chicken Cordon NOM

A modern twist on an old classic! Instead of cooking whole chicken breasts, I chopped up the chicken to mix the flavors together.  Works well paired with egg noodles, or broccoli florets for the low-carb eaters.  Serves two.

Ingredients:
4 strips bacon
2 chicken breast halves, chopped
1 can cream of mushroom soup
2 tablespoons water
1/4 cup dry white wine
1/2 cup shredded swiss cheese (or 4 slices, chopped)
2 cups broccoli florets (pictured) or cooked egg noodles

Directions:
1.  Cook bacon in a large pan until slightly crispy. Remove bacon, leaving grease in pan.
2.  Add chicken to pan and cook for approximately 10 minutes, stirring frequently.
3.  Stir in soup, water, wine, cheese, and bacon. Cover and cook on low heat for 5 minutes or until chicken is cooked through.  Stir in broccoli or noodles.  Divide mixture between two bowls and serve.

Optional: top the bowls with shredded cheese and/or cracked black pepper.  Enjoy!

New England(ish) Clam Chowder

After searching the web and dozens of "the best" clam chowder recipes, I threw a couple of them together until it sounded right.  Since I hail from California, it may not be the authentic New England recipe, but it's easy and delicious!  Serve with crusty French or Sourdough bread.

Ingredients:

3 slices bacon
½ onion, chopped
2 ribs of celery, chopped
3 tablespoons flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
1 pound russet potatoes, chopped into small cubes
1 teaspoon garlic pepper
Salt and pepper

Directions:

1. Heat the bacon in a large, deep pan (large enough to hold all the chowder) until cooked through. Remove bacon and let cool.
2. Cook onion and celery in bacon grease until softened. While they’re cooking, chop the cooled bacon into bite-sized pieces.
3. Sprinkle flour over the onion and celery and stir to mix. Stir in the chicken stock, clam juice, cream, garlic pepper, bacon and potatoes. Heat on high until chowder starts to bubble. Reduce heat and simmer for 20 minutes, stirring frequently.
4. Add the clams and cook for another 2 minutes, until the clams are just firm. Season with salt and pepper to taste.

Turkey and Cheese Pinwheels

I've seen these on sale at the grocery store before, and figured it would be fairly easy (and cheap) to make them myself.  They are great for appetizers- mix it up with different meats and veggies if you prefer.

Ingredients:
1 package large tortilla wraps (I used spinach flavored)
1 package cream cheese
Garlic powder (optional)
1 lb sliced turkey
1 bunch green lettuce, shredded
2 large tomatoes, diced

Directions:

1. Take one wrap and lay it on a clean, flat surface like a cutting board. Spread a thin layer of cream cheese over the top. Sprinkle garlic powder over cheese if desired.
2. Layer a few slices of turkey on top of the cheese, leaving a half inch border along the edge of the wrap with just cream cheese. Add a layer of lettuce, then tomato.
3. Tightly roll the wrap up from one edge, making a “roll-up” with all the ingredients trapped inside. Press the edge so the cream cheese can seal it together.
4. Wrap the “roll-up” in plastic wrap and store in the fridge until ready to serve. Repeat these above steps with the remaining wraps and ingredients. Ten minutes before serving, slice the rolls into one inch thick pinwheels. Use toothpicks to hold them together if needed.

Sara's Spaghetti Squash

I got this recipe from a friend- it's a hearty meal that substitutes spaghetti pasta for squash.  I added more vegetables to this version for extra flavor.  The recipe makes a ton- serves four to six people, or two with a lot of leftovers.

Ingredients:
1 spaghetti squash
2 lbs ground beef or turkey
1 red bell pepper, chopped
1/2 onion, chopped
5 cloves garlic, chopped
2 cans diced tomatoes with herbs (we used "Italian Style")
1 jar spaghetti sauce with herbs or vegetables
dried Italian herbs (basil, rosemary, etc.)
shredded cheese (optional)

Directions:
1. Poke the squash a few times with a knife or fork, then microwave for 12-15 minutes, until tender. Turn the squash every few minutes to ensure even cooking.
2. Let the squash cool, then slice open. Discard the seeds and stringy bits, and then scrape the pulp out with a fork. This creates the “spaghetti” look.
3. Cook the meat, red pepper, onion and garlic in a large pan until meat is browned. Place the mixture in a colander to drain out the extra grease.
4. Add the mixture back to the pan with tomatoes, spaghetti sauce and squash, mix well. Heat the pan for ten minutes on low, then season with Italian herbs to taste.
5. Divide between bowls and top with cheese if desired.

Latin Style Baked Fish

This is a War Kitten version of my favorite Latin dish- stewed fish with veggies.  Serve with rice, beans or tostones (fried plantains).

Ingredients:
1 fillet Mahi Mahi (or any other fish, as long as it's a thick fillet)
Olive oil
Salt and Pepper
1/4 teaspoon oregano
1/2 green pepper, chopped
1/4 onion, chopped
2 cloves garlic, diced
1 tomato, chopped
1 tablespoon tomato paste

Directions:
1. Preheat the oven to 350 degrees. Place the fish on a baking sheet lined with aluminum foil.  Brush olive oil over the top of the fish, then season with salt, pepper and oregano. Place the baking sheet in the oven and bake for 10 minutes or until the fish is cooked through.
2.While fish is cooking, heat pepper, onion and garlic with one tablespoon of olive oil over medium heat until tender.
3. Stir in tomatoes and tomato paste, reduce heat and cook for a few minutes until heated through.
4. When fish is cooked, divide onto two plates.  Scoop the vegetable mixture on top of the fish.  Serves two.

Chicken Burrito Bowls

Mixed this up one night because the hubby is on a no-carb diet.  It was an instant hit!

Ingredients:
1 grilled chicken breast (or steak)
1/2 red bell pepper, diced
1/4 onion, diced
1/2 tomato, diced
1 small can sliced black olives
2 avocados, diced
chunky salsa (optional)

Directions:
1. Cut the chicken into bite-sized pieces and place in a microwave safe bowl.
2. Add pepper, onion, tomato and olives, stir.  Microwave 1-2 minutes or until hot.
3. Add avocado and salsa, stir again. Divide between two bowls and enjoy!

Note: you can also add jalapenos, sour cream or beans if you like.

Pasta Shells with Sausage, Spinach and Cheese

I came across this recipe in a Redbook magazine, and thought it would be a great crowd-pleaser.  Think of it as lasagna stuffed in shell pasta, rather than layered in a casserole.  One batch will fill two 9x13 casserole pans, enough to feed four to six people.

Ingredients:
12 oz package jumbo pasta shells
2 tbsp olive oil
1/2 cup onion, chopped
1 lb ground Italian sausage
2 cloves garlic, minced
1 large egg
16 oz tub ricotta or cottage cheese
9 oz frozen spinach, thawed
1/2 cup grated Parmesan cheese
6 oz shredded cheese (Mozzarella or Cheddar Jack)
32 oz tomato sauce

Directions:
1. Bring a large pot of water to boil, add pasta shells and cook according to package directions.  Drain in a colander, rinse under cold water and set aside to dry.
2. While pasta water is boiling, heat oil in a large skillet and add onion, cook until softened.  Add sausage, breaking up into small bits, and cook until no longer pink.  Add garlic and cook for another minute.  Remove pan from heat.
3.  Combine egg and ricotta cheese in a large bowl.  Add spinach, Parmesan cheese, 4 oz of the shredded cheese, and the cooled sausage mixture.  Stir it all until well combined.
4.  Preheat oven to 350 degrees.  Spread a few spoonfuls of tomato sauce along the bottom of the pans until the bottom is covered.  Fill pasta shells with the cheese and sausage mixture, then arrange them in rows in the pans.  Spread the remaining tomato sauce over the top of the shells.  Cover the pans with foil and bake for 30 minutes.  Remove the foil, sprinkle with remaining shredded cheese, and bake for another 10 minutes.