Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Shells Florentine with Turkey, Cheddar, and Walnuts August 30, 2011

Shells Florentine with Turkey, Cheddar, and Walnuts

Jamie says:  I don’t have vertigo.  I never have.  But, right now, I sure am empathetic for those with vertigo.  I’m still swaying from my cruise.  I got back Sunday morning.  It’s Tuesday.  I’m wondering how long I’m going to feel like I’m on a ship for…

Shells Florentine with Turkey, Cheddar, and Walnuts


  • 3 cups water
  • 1 cup sea shells (Mueller’s)
  • 1 oz 50% reduced fat sharp cheddar cheese (Cabot)
  • 1/2 vine-ripened tomato
  • 1/8 tsp coarse sea salt (Alessi)
  • 1/8 tsp black pepper and/or freshly ground pepper
  • 4 slices oven roasted deli turkey (Hormel Natural Choice)
  • 6 black olives (Lindsay Naturals)
  • 8 walnuts (Kirkland Signature)
  • 1 1/2 cups fresh spinach (Publix)
  • 2 tsp extra virgin olive oil (Filippo Berio)


  1. In a medium pot on high heat, bring 3 cups water to a boil.  Add shells and cook for 12 minutes.  Drain.
  2. Meanwhile, grate cheese; chop tomato and sprinkle with half the salt and pepper (reserving the other half); chop turkey; halve olives.
  3. Toast walnuts by placing on a small plate and microwaving for 1 1/2 minutes, rotating, and microwaving an additional 1 minute.  Crush walnuts.
  4. In the hot pot, mix cooked and drained pasta with cheese, spinach, and extra virgin olive oil until cheese is melted and spinach is wilted.  Stir in tomato, turkey, olives, walnuts, and remaining salt and pepper.

Serves: 1.  Enjoy!

Flavorful!  I like the nutty taste the walnuts add.

  • Nutrition note:  Looking to go a little more natural?  To start, aim to eat more foods with ingredients you can pronounce and understand.

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