Chicken and Spinach Stuffed Shells

45 uncooked jumbo pasta shells (That’s about one and one half 12-oz boxes)
2 c chopped cooked chicken (I just boil 2 large chicken breasts with 1 tsp. salt)
2 c fresh or frozen chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container part-skim ricotta cheese
2 (8oz) packages cream cheese, softened (I use the low fat neufchatel cheese)
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
2 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to each other or the bottom of the pan and tear apart); drain and set aside.

Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.

**This is a great meal to put in the freezer. If you don't want to cook both pans at the same time, see below for freezing directions.

In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. (I use my pampered chef cookie scoop for this part and it made it so much easier than using a spoon.) Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Makes 8-10 servings.

**To freeze: Place filled shells in an empty 9x13 pan. Freeze. To prepare, thaw shells and then top with sauce and cheese after you take it our of the freezer. Bake for 40 minutes at 350.

Marinated Beef Roast

3 lb lean beef pot roast

Marinade:

1 cup tomato juice
3 Tbs favorite brand mustard
4 Tbs Worcestershire sauce
1 tsp basil
1 tsp oregano
1 tsp onion powder
1 tsp garlic salt
1/4 tsp fresh ground black pepper

Combine marinade ingredients and pour over roast in a shallow bowl.

Cover and refrigerate overnight or for 24 hours. Or Freeze.

Place in cooker.

Cover and cook on LOW 8-10 hours and then serve with accumulated gravy.

From Frozen: Either put straight from freezer into crockpot and cook longer or thaw in refrigerator and cook as above.