Favorite Recipes From Our Very Own Entertaining Contributor Anne Valgoi

Favorite Recipes From  Our Very Own Entertaining Contributor Anne Valgoi


Here are a few promised recipes for the Mezza that have been a hit with my family: “How to Creatively Entertain during Covid-19”.  From one of our past segments as promised.  My mouth is watering!!!!

  1. Healthy Spinach Artichoke Chicken Casserole (from Pinterest)- everyone LOVED this and fairly healthy too

Yield 8-12 servings (but I always double the recipe), prep time 20 min, cook time 50 min, total time 1 hour and 10 min


~2 cooked skinless chicken breast, preferably organic, shredded or cubed

~2 tbsp avocado oil or melted grass-fed butter or ghee OR 1.5 tbsp regular butter, melted

~1/2 cup Cottage Cheese (I use low fat)

~3/4 cup Sour Cream (I use low fat)

~2 cups shredded mozzarella, divided

~1/4 cup chopped fresh Italian parsley

~1 tsp sea salt

~1 and ½ tsp garlic powder (I use slightly less)

~1 tsp dried thyme

~Juice and zest of half of lemon

~2 cups fresh spinach (un-chopped)

~18 oz artichoke hearts, quartered


  1. Preheat oven to 375 degrees F.

Grease a 1 and ½ qt casserole dish with healthy fat of choice and set aside.

  1. In a large mixing bowl, add cooked shredded chicken, healthy fat of choice (melted), cottage cheese and sour cream.

Give it a quick stir to combine.

  1. Add 1 and ½ cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest.

Stir until fully combined and evenly distributed.

  1. Gently fold in the spinach and artichoke hearts just until combined.
  2. Pour mixture into the greased casserole dish and sprinkle the remaining ½ cup shredded cheese over the top of the casserole.
  3. Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.
  4. Let the casserole sit for 10 minutes before serving.


Serve with a garden salad, home-made dressing and some French bread!


  1. Stuffed Jumbo Shells (from the Barilla box)- my family raved about it and everyone came back for seconds including my son-in-law who also requested the recipe!

Ease of preparation: basic, prep time 20 min, cook time 45 min


~1 box (12 oz) Barilla Jumbo Shells

~1 lb. ground beef

~2 tbsp extra virgin olive oil

~1 bag (6oz) baby spinach, chopped

~1 cup finely chopped onion

~1 clove garlic, minced

~1 tsp salt

~1/4 tsp freshly ground black pepper

~1/8th tsp ground nutmeg

~1 egg

~1/4 cup freshly grated Parmigiano cheese

~I jar Barilla Tomato and Basil Sauce

~1 cup shredded mozzarella cheese


  1. Preheat oven to 350 degree F.
  2. Cook Jumbo Shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water.
  3. Cook ground beef in large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally.  Drain grease.
  4. Add oil, spinach, onion, garlic, reserved pasta water, continue cooking 10 min, stirring occasionally.  Remove from heat.
  5. Add seasonings, and blend well.  Let mixture cool.
  6. Stir in egg and Parmigiano cheese.
  7. Pour 1 cup of the Tomato and Basil Sauce into a 13 X 9 inch baking dish.
  8. Fill Jumbo Shells with meat mixture; place in dish.  Pour remaining sauce over shells; sprinkle mozzarella cheese over the top, cover with foil.
  9. Bake for 30 minutes or until thoroughly heated.


Serve with a salad or veggie and warm garlic bread.


  1. “Dirt” Cake – family favorite and often requested for the holidays

Ease of preparation: basic and children can help!, Needs to chill several hours before serving.


1 Large package of Oreo cookies

2 pkg Instant vanilla pudding

8 oz cream cheese, softened

20 oz Cool Whip (defrost in refrig prior to using)

1 cup powdered sugar

3 and ½ cups milk


  1. In a large zip lock bag, crush the large package of Oreo cookies and set aside.
  2. Cream together 2 pkgs Instant vanilla pudding and 8 oz of softened cream cheese.
  3. Next mix pudding, cream cheese, cool whip and sugar together with a mixer. Slowly add the milk, mixing after each addition and CHILL until slightly firm.
  4. Serve in a large (tall) glass bowl and layer cookies and filling, ending with the top layer of crushed cookies which should look like “dirt”.
  5. Cover with plastic wrap and CHILL for several hours
  6. Embellish the top with garden flowers and ferns!


© 2021 Mezza Reviews is operated by Mezza, LLC | All Rights Reserved   The writings of Guest Bloggers are their own opinions and not necessarily those of Mezza Reviews.

Don't miss a single moment!

Mezza Reviews