My Go-To Make Ahead Recipe


Last week we had our first ever MNO Pot Luck.  It was a super fun time hosted by the fabulous and gorgeous Aimee.  You can read her Five for Friday post here.  First of all, Aimee’s house is absolutely gorgeous!  She has a chic, colorful, and slightly modern sense of style.  By the end of the night everyone was asking her to come to their house and re-decorate for them!  Second, I totally didn’t take nearly enough pictures of all the different dishes the mamas brought.  But I’ll still roll out all their recipes for you because there was not a bad dish in the bunch!


Aimee had this adorable Bubble Bar all set-up for us.  It was just adorable.  She had champagne with those super cute black paper straws, some fruit to add to your drink, and some juice to mix in.


These juice mixers were also font o make cocktails with. (Kindra above appreciated that.)  And she had the cutest little glitter glass tags for us.  I just love all the personal touches.


This month’s MNO Goodie Bags were sponsored by our favorite Young Living Rep Heather.  She made the most wonderful little lip balm tubs using a grapefruit essential oil, plus there was a little sample.  Love that!  I’ve been using a sample of the “Sleepy Cream” she made me for awhile now and I’m sold!  It has truly helped me go to sleep and stay asleep!  Thanks so much Heather!  You can learn more about all the amazing things Essential Oils can do for you by following Heather’s Oily Board on Pinterest and you can find her on Facebook here.

If you, or your company, is interested in sponsoring next month’s MNO Goodie Bags contact me at MamaMomtourage {at} gmail {dot} com.

Below is the recipe for one of the dishes that I brought.  This is my go-to dish for pot lucks, when someone has a baby, and my number one freezer meal.  Parts of this, or all of this can be made far in advance and refrigerated or frozen.  We’re heading out of town soon and I’m making a variation of this to take with is to eat the first night.  It’s delicious, easy, and convenient.  The only issue is that it’s not waistline friendly.  Sorry….


Chicken and Three Cheese Stuffed Shells

  • 1 box of jump pasta shells
  • 1 beaten egg
  • 1 10oz package of frozen, chopped spinach, thawed and well drained.
  • 1 12oz container of low fat ricotta cheese
  • 1/2 cup shredded mozzarella cheese, plus a little extra to sprinkle on top.
  • 1/4 cup grated parmesan cheese
  • 1 cup shredded, cooked chicken
  • 2 TB snipped fresh parsley
  • 1 mason jar of Mama Momtourage’s Crockpot Marinara
  • Salt, garlic salt, and pepper to taste


(Not pictured: the spices and herbs.)


  1. First you need to cook your pasta shells just one or two minutes short of the directions on the box.  They will continue to cook in the oven and it helps that they are a little sturdier when you stuff them.  You can do this step a few days in advance if you like.  After they are cooked spread them out on wax paper to drain and cool off.DSC_4073
  2. Next, Mix the cheeses, spinach, chicken, and parsley.  Add the salt, pepper, and garlic salt to taste.  Once you’re happy with the flavor add the beaten egg.
  3. Stuff the shells and place in a baking dish.  The  best way to do this is with two small spoons.  Again, you can stop here and pop this into the freezer.
  4. Pour the sauce over the shells, top with mozzarella cheese, cover and cook for 30 minutes at 350°, uncover and cook for 15 more minutes.

That’s it!  Pretty easy, right????  Over the next few weeks, I’ll be sharing more of the recipes from our MNO.




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