Spinach Mexican Lasagna

Spinach Mexican Lasagna 
(From this website)

Ingredients

3/4 cups fresh cilantro leaves

4 green onions

1 teaspoon salt

1/4 teaspoon black pepper

10 ounces fresh spinach

1 cup cottage cheese

2 cups grated cheddar/monterey jack/colby jack/whatevs cheese, divided

12 corn tortillas

1 (15 ounces) can black beans, drained and rinsed

1 cup prepared salsa, mild or medium

Avocado (optional) 

 

Directions

1) In a food processor, combine cilantro, green onions, salt and pepper with as much spinach as will comfortably fit; pulse, adding remaining spinach in batches, until chopped.
2) In a small bowl, combine cottage cheese with 1 cup grated cheese.
3) Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in the bottom of the dish (they will overlap).
4) Layer tortillas with half of the beans, salsa, spinach mixture, and the entire cottage cheese mixture; repeat with a layer of tortillas, the remaining beans, salsa and spinach mixture. Finish with the last four tortillas, any remaining spinach mixture, and Monterey Jack cheese on top, pressing in gently.
5) Cover dish with foil sprayed with cooking spray; place on a rimmed baking sheet. Bake at 425 degrees until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.  

 

**Top with sliced avocado on each serving if desired.   

Skillet Gnocchi with Sausage, Peppers and Onions

Skillet Gnocchi with Sausage, Peppers and Onions
(Modified from this recipe)

3 tablespoons extra-virgin olive oil, divided
1 (16- to 18-ounce) package fresh, shelf-stable or frozen potato gnocchi (do not thaw)
1 pound smoked sausage, sliced into rounds
2 medium bell peppers, cored, seeded and cut into 1-inch pieces
1 medium red onion, cut into 1-inch chunks
Garlic powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Basil
Freshly grated Parmesan cheese, for serving (optional)

1. Heat 1 tablespoon olive oil in a 12-inch cast iron or other heavy-bottomed skillet over medium heat until shimmering. Add the gnocchi to the skillet in a single layer. Cover and cook undisturbed until the bottoms are golden-brown, 3 to 5 minutes. Toss and cover, continuing to cook until the gnocchi is plump and tender, stirring occasionally, 2 to 3 minutes more. Transfer to a large bowl and set aside.

2. In the same skillet, cook the sausage until browned and cooked through, about 8-10 minutes. Transfer to the bowl with the gnocchi.

3.Heat the remaining 2 tablespoons of oil in the skillet until shimmering. Add the peppers and onion, season with the salt and pepper, garlic and basil and cook, stirring occasionally, until browned in spots and just tender, 5 to 7 minutes.

4.Return the gnocchi and sausage to the skillet and toss to combine with the peppers and onions, about 1 minute. Remove from the heat and serve with grated Parmesan, if desired.

Quinoa Chili

I really like this vegetarian chili to mix things up a bit. Great with cornbread or breadsticks!

Quinoa Chili

2 teaspoons extra-virgin olive oil

1 medium onion, chopped

2 teaspoons salt

1 green pepper, chopped

2 cloves garlic, minced

2 teaspoons cumin

1/2 teaspoon dried oregano

1/4 teaspoon chili powder

1/4 teaspoon cinnamon

2/3 cup quinoa, rinsed in warm water

1 can (15 ounces) corn, drained

1 can (15 ounces) tomato sauce

1 cup water

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) pinto beans, drained and rinsed

 

Directions

1) Heat oil in pot over medium heat. Add onions, and sauté until tender. Add salt, garlic, green pepper and spices; sauté for 5-10 minutes. 

2) Add rinsed quinoa and stir until combined. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. 

3) Add beans to the pot and simmer another 15 minutes.

Can serve with sour cream or cheese, if you like.

 

Homemade Ice Cream

This is the only recipe you'll ever need for The Best homemade ice cream. You do need an ice cream mixer but get that and this recipe and you're set. 

Uncle Richard's Ice Cream

4 cups pureed fruit of choice--peach, strawberry, raspberry, apricot are all delicious. Or in combo!

4 eggs

2 1/2 c. sugar

1 tsp. vanilla

Dash of salt

1 pint heavy whipping cream

1 pint half-and-half

2 envelopes of plain gelatin (Knox brand) 

 

1. Using a hand mixer, combine the eggs, sugar, vanilla and salt in a large mixing bowl. 

2. Add the cream and half-and-half to the bowl and mix together well. 

3. Pour the contents of the mixing bowl into the chilled can of your ice cream mixer. 

4. Add your pureed fruit to the chilled can of the mixer and stir well. 

5. Fill a small mug with 1/3-1/2 c. cold water. Dissolve the two envelopes of gelatin in the cold water. Warm another 1/3 c of milk in the microwave and slowly add that to the gelatin mix. Stir this mixture until its fully dissolve--no lumps. 

6. Pour the gelatin mix into your ice cream can STIRRING THE MIXTURE CONTINUOUSLY WITH A LARGE SPOON while you do. 

7. Now follow the directions from your ice cream mixer--adding ice and salt and all that jazz. Run the ice cream machine until you have delicious ice cream!

Enjoy :)

Healthy 5-Minute Peach Frozen Yogurt

Healthy 5-Minute Peach* Frozen Yogurt

4 Cups peach slices, frozen solid

3 Tbsp. honey

1/2 cup plain or vanilla yogurt

1 Tbsp. fresh lemon juice

Add all the ingredients to the bowl of a food processor. Process until creamy, about 5 minutes. If needed, you can add in a small amount of nondairy milk to thin it out to the consistency you desire.

Eat immediately!

*You could use this same recipe for any number of froyos with different fruits. We mainly make it with frozen apricots off our tree!

2-ingredient Bagels

 I love these with breakfast sandwiches, especially, but a good turkey and swiss is fantastic too. 

2-Ingredient Bagels
(From this website)

2 cups self-rising flour

2 cups plain greek yogurt

1 egg

Everything Bagel seasoning

 

1. In a large bowl, mix the flour and yogurt together until it forms a shaggy dough. Tip it on to a lightly floured surface and knead it until it forms a nice smooth ball. Flatten the ball into more of a disc and cover with a towel. Let rest for 10 minutes.

2. Preheat the oven to 375 before going to step 3. Line a cookie sheet with a silpat liner or parchment paper.

3. Split the disc into eight pieces and roll each piece into a ball. Cover them with the towel again and let rest another 10 minutes. 

4. Lightly coat your hands in flour. Using your thumb, make a hole in the center of each ball of dough about 1 ½ -inch wide, pulling on the outer edge of the dough as you turn it around your thumb to form an evenly shaped bagel. Place on prepared baking sheet and repeat with remaining dough.

5. Beat the egg with a pinch of salt and then use a pastry brush to brush it on to each bagel. Sprinkle with Everything Bagel Seasoning. 

6. Bake in oven for 25-30 minutes.

Pizza Casserole

Saw this on Instagram and tried it out tonight on the pickiest eaters in town and 2/3 actually ate it! Decided I needed to get the recipe down (with the changes in cooking time) before I forget.

Brunch with Babs' Pizza Casserole

16 oz elbow macaroni
3 cups boiling water
24 oz marinara sauce
1-1/2 c. mozzarella cheese
5 oz. pepperoni, divided.

Heat the oven to 425 degrees. Pour macaroni, 4 oz pepperoni, water and marinara sauce into a 9x13 casserole dish. Stir it up and cover tightly with aluminum foil. Bake in the preheated oven for 40 minutes. Pasta should be al dente at this point. Remove from oven and top with the rest of the pepperoni and the cheese. Return to the oven and cook another 10 minutes. Let it sit for 5 minutes and then serve.

Amanda's Sausage Tortellini Soup

My friend, Amanda, brought us dinner one night last winter and we've been talking about the soup for months. I finally asked her for the recipe and was floored by how simple it is to make. Its rich and absolutely delicious!

Amanda's Sausage Tortellini Soup

1 onion, diced
1 lbs. Italian sausage
1 box beef broth
1 jar of your favorite pasta sauce
1-2 cups cream or half-and-half (I used up some half and half and then used cream for the rest)
1 package refrigerated cheese tortellini
1 cup spinach, roughly chopped

1. Saute the onion and sausage together in a soup pot.

2. Add the pasta sauce and beef broth into the pot and bring to a simmer. 

3. Add your cream, tortellini and spinach. Cook for 3-5 minutes until pasta is cooked through. 

4. Serve with bread.

Lentils and Rice with Carmelized Onions

 This is the most delicious, homey and filling vegetarian dish! I absolutely love it.

Lentils and Rice with Carmelized Onions
(Adapted from here)

Caramelized Onions

• 1 1/2 medium red onions, thinly sliced
• 1 tablespoon olive oil

Lentils and Rice

• 4 ½ cups water
• ½ medium red onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup green lentils
• 1 cup long grain rice
• 2 teaspoons salt
• 1 heaping teaspoon cumin
• 1 teaspoon cinnamon
• 1 bay leaf

Serve with fresh lemon and greek yogurt (optional)

1. In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
2. Add the water, green lentils, and salt to the large pot. Bring to a boil.
3. Cover with lid and simmer for 10 minutes.
4. To make the caramelized onions, heat a tablespoon of olive oil over low heat in a large frying pan and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized. NOTE: This will take about 30-40 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
5. Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
6. Cook covered for about 15 minutes, or until rice is cooked. Remove the bay leaf and top with the carmelized onions. Serve with fresh lemon and Greek yogurt (Optional. I prefer just the lemon!)
   

Crockpot Teriyaki Chicken--Super easy!

Crockpot Teriyaki Chicken

Ingredients

1 lbs chicken thighs
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced

Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
2. Add chicken to crockpot and pour sauce over. Stir to coat chicken well.
3. Cook on low 4-6 hours, or until chicken is cooked through.
4. Serve over hot cooked rice and spoon on extra sauce if desired

 

Creamy Tomato Pasta with Shrimp

 Creamy Tomato Pasta
(Borrowed from here)

1 Tablespoon olive oil
1 tablespoon garlic, minced
14.5 oz. diced tomatoes, undrained
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
1/8 teaspoon pepper
1 Pinch red pepper flakes
1 cup chicken broth
2 Tablespoons tomato paste
2 oz. softened cream cheese, equal to 1/4 cup
½ cup grated Parmesan cheese
8 oz spaghetti or other long noodle
1 lbs. frozen deveined shrimp
Salt, pepper, Italian seasoning, garlic powder

1. Bring salted water to a boil in order to cook spaghetti.

2. Heat the oil in a large pan over medium-high heat. Add the garlic and cook for 1-2 minutes.

3. Add the undrained diced tomatoes, oregano, basil, salt, pepper, red pepper flakes, chicken broth, and tomato paste. Let it simmer for about 5 minutes.

 

4. Reduce the heat to low. Cut the cream cheese into smaller squares and whisk it into the sauce.

 

5. Turn broiler on high and put a sheet pan in to preheat with the oven for 10 minutes.  

6. Whisk in half of the Parmesan cheese into the sauce.

 

7. Rinse frozen shrimp to remove ice crystals. In a medium sized bowl, toss in a small amount of salt, pepper, Italian seasoning, and garlic powder. Toss rinsed shrimp into spices until evenly coated.  

8. Let the sauce simmer on low, uncovered, while you boil the pasta according to package instructions. Keep an eye on the sauce, stir it occasionally, and cover it if it reaches your desired level of thickness.

 

9. Once broiler pan has heated for 10 minutes, remove pan carefully and put shrimp directly on to hot pan. Spread evenly in one layer. Return to the broiler and cook for 5 minutes, until shrimp are done.  

10. Once the pasta is NEARLY done, drain it and stir it into the sauce to finish cooking. Remove cooked shrimp from oven and toss with pasta. Serve immediately.

Chicken and Rice Soup (Stovetop)

I made this last night and my child who willingly tries things but rarely, if ever, adopts a new food declared it a good soup and ate two bowls! So I'm sharing it here so I can find it again.

Chicken and Rice Soup
(Adapted from here)

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery ribs, sliced
• 1/2 bag frozen green peas
  
• 1 tsp. dried thyme
• 1 bay leaf
• 8 cups chicken broth
• 1 cup of water
• 1/2 cup long grain white rice, uncooked
• 2 cups shredded cooked chicken
• Salt and pepper to taste

• Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
• Pour in the chicken broth and water and bring the liquid to a boil. Add in the peas, rice and chicken; season with salt and pepper.
• Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.

 

Carrot Cookies

Emily requested I share this recipe. I give you a heads up now: I find these ridiculously addicting. I could easily eat the entire batch, but then I'd be sooooo sick. *sigh* Yay cookies.

Carrot Cookies
1 1/2 c. sugar
1 1/2 c. shortening
2 tsp. vanilla
2 eggs, well beaten
2 c. cooked, mashed, and cooled carrots
2 tsp. baking powder
4 c. flour
1 tsp. salt

Cream shortening & sugar. Add vanilla, eggs & carrots. Add dry ingredients. Drop by teaspoons on greased cookie sheet. Bake 12-15 minutes @ 350 degrees. Glaze while warm-ish.

Glaze
1 c. powdered sugar
3 Tbsp. orange juice


Don't eat them all in one sitting. :)

Wild Rice & Ham Soup--Slow Cooker!

Slow Cooker Creamy Ham & Wild Rice Soup
(Adapted from here )


1 cup diced ham
2 carrots, sliced or diced
1 celery stalk, diced
3/4 C. wild rice, uncooked
1 medium onion, chopped
1 3/4 c. chicken broth
1 can cream of mushroom soup
1/4 teaspoon pepper
3 cups water
1 cup evaporated milk
1 cup frozen peas
1-2 Tbsp. apple cider vinegar (optional)


1. Put the first 9 ingredients into a 4-quart slow cooker. Mix well and cook on low 7-8 hours. 

2. Stir in remaining ingredients. Turn cooker to high, cover, and cook an additional 15 minutes or until heated through.

"Millionaire Spaghetti" Squash Casserole

I adapted the delicious Millionaire Spaghetti deal into a spaghetti squash recipe and it was incredible.

Millionaire Spaghetti Squash
(Adapted from here) 

1 ginormous Spaghetti Squash or 2-3 small ones.  
1/2 large yellow onion , Chopped 
1/2 Red pepper, diced  
4-6 Cloves Garlic , Minced 
1 Pound Ground turkey or italian sausage 
3 teaspoons Dried Italian Seasoning , divided 
1 24 Ounce Jar spaghetti sauce 
8 Ounces Cottage Cheese or Ricotta Cheese 
8 Ounces Cream Cheese, Room Temperature 
1/4 Cup Sour Cream 
3 Cups Mozzarella , Shredded-Divided 

1. Preheat the oven to 400 degrees. Split spaghetti squash lengthwise and scoop out the seeds. Brush with oil then place cut-side down on a foil-lined cookie sheet. Bake for 45 minutes or until tender. Remove and allow to cool enough to handle. Lower oven temp to 350 degrees.

2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onion, peppers and garlic and cook until they begin to soften, about 5 minutes. Add meat and 2 teaspoons Italian Seasoning to skillet, and cook until no pink remains. Drain well. Add jar of spaghetti sauce to skillet. Set aside.

3. In a medium mixing bowl, combine Cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and 1 teaspoon Italian seasoning. Set aside.

4. Grease a 9x13 casserole dish. Use a fork to scrape the strands of spaghetti squash into a bowl--drain well if necessary. Put half the spaghetti squash into the bottom of the greased casserole dish. Top with a very small amount of the meat sauce mixture and stir. Resettle the spaghetti squash evenly and then top with the cheese mixture. Cover the cheese mixture with the remaining spaghetti squash, and then cover the entire dish with the meat sauce. 

5. Top with remaining mozzarella and bake at 350 degrees for 35-45 minutes or until heated through. 

Vegetable Soup (i.e. Diet Soup!)

This tasted amazing after the week of holiday eating!

Vegetable Soup
(Adapted from here )

1 teaspoon olive oil
5 oz. baby carrots, sliced into sticks
2 celery stalks, chopped
1 1/2 onions, diced
1 teaspoon garlic powder
1 (14.5 oz) can diced tomatoes
1 turnip, peeled and diced
1 cup frozen green peas
1 medium zucchini, cut into half moons
5 oz baby spinach
1 Tbsp. dried parsley
1 Tbsp. chicken bouillon
6 c. water
1 teaspoon salt
1/2 teaspoon pepper
Optional: 1 can Great Northern Beans, rinsed and drained. 

In a large dutch oven, heat the olive oil over medium high heat. Add carrots, celery, onions, and garlic powder.

Cook, stirring occasionally, 5 minutes.

Stir in tomatoes with their liquid.

Add turnips and all remaining ingredients--including the 6 cups of water. (*Note: Optional beans go in later.)

Heat to boiling over high heat, stirring occasionally

Reduce heat to low, cover and simmer, stirring occasionally, 20 minutes or until vegetables become tender. If using the beans, add them at this step.

Add more salt and pepper if desired. Serve promptly.

Even with the beans, this is only 150 calories-ish for a bowl. Delish!

TBP Bean Patties

I got this recipe from Team Body Project, where Emily and I work out. I love them. Not gonna lie--they're a bit of work, but delicious and healthy! Sharing here so I won't lose the recipe again :)

TBP Spicy Bean Patties
1 1/2 tbsp Olive oil
1 tsp ground coriander
1 tsp turmeric
2 chopped cloves garlic
1 chopped small red chilli
75g chopped red onion (1/2 c.)
60g grated carrot (shy 1/2 c.)
60g grated zucchini (shy 1/2 c.)
50g fresh or frozen sweetcorn (1/3 c.)
250g/1 can black eyed peas rinsed and drained
1 tsp Himalayan sea salt
1 tbsp chopped fresh cilantro
50g quick oats (1/4 c)
Cornmeal for coating
Coconut oil or sunflower oil for sautéing


Heat the oil in a non stick saucepan, adding onion, ground turmeric, coriander, garlic and chilli. Sauté until softened. Add a small splash of water if looking dry.

Add grated carrot, zucchini and sweetcorn. Sauté until softened. Add beans and pinch of salt for a further 2 minutes.

Transfer into a mixing bowl add chopped cilantro and quick oats. when cool form into 8 small burgers kneading mixture to break down beans.

Preheat oven 325 degrees.

Heat oil in frying pan. Coat each burger in cornmeal and cook burgers in batches 2 minutes each side until golden. Transfer onto baking tray and cook in oven for a further 20 mins.

Serve with avocado and fresh salsa on a bed of lettuce. 

Chocolate Orange Zucchini Bread

This was my favorite thing to make this summer, so figured I'd share. I made a few tweaks to the original recipe.

Chocolate Orange Zucchini Bread
(Adapted from Studio 5)

2 cups shredded zucchini

1 orange

1/2 cup butter, softened

1/4 cup applesauce

½ cup brown sugar

1 ¼ cups white granulated sugar

3 large eggs

1 tablespoon vanilla

2 cups semi-sweet chocolate chips

3 cups flour

½ cup cocoa

½ teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

Preheat oven to 350 degrees. Spray 2 loaf pans (8 ½ x 4) with non-stick spray; and line with a slip of wax paper. Set aside.

Remove seeds from large zucchini, as needed, and shred. Finely grate peel from orange and squeeze juice. Measure ¼-cup juice; set aside juice and peel.

Beat together butter, applesauce, white and brown sugars; add eggs and vanilla; beat until fluffy. Stir in orange peel, ¼-cup orange juice, and shredded zucchini.

Stir together flour, cocoa, salt, baking soda, and baking powder. Stir dry ingredients into butter and sugar mixture, just until mixed. Stir in chocolate chips. Spoon batter into prepared loaf pans; shake gently to even out batter. Bake  45-55 minutes or until done.

Cool 5-10 minutes before removing from pan. Cool before slicing.

Zucchini Quesadillas

My mom likes to use this filling in addition to chicken in her quesadillas. I like to add black beans. I've also had them just as is written. All versions are delicious.

Zucchini Quesadillas
1 onion, chopped
1/2 cup chopped red pepper
2-3 cups shredded zucchini
2 T taco seasoning
8 oz pepperjack cheese (If I have it. If not, I just use regular cheddar or colby jack)
1 t oil
8 7" flour tortillas

Saute onion, zucchini and pepper in oil for 3 minutes. Stir in taco
seasoning; saute 3-4 minutes more or until veggies are tender. Remove
from heat. Use approximately 1/4 cup veggie mix and 1/4 cheese on each
quesadilla.

Serve with salsa, sour cream, etc

Spaghetti Squash Enchilada Casserole

Spaghetti Squash Enchilada Casserole
(Adapted from here)

1 large spaghetti squash

1 tbsp veg oil, plus a little extra to rub on the squash

1 cup diced onion

2 large garlic cloves, minced

1 tbsp taco seasoning mix

2 tbsp tomato paste

1 can (10-14 oz) red enchilada sauce 

1 1/2 cups shredded leftover roast chicken

1 can (4 oz) Pickled Jalapeño Slices, diced (optional)

1/2 cup red bell pepper, finely diced

1/2 cup frozen corn, thawed

1/2 cup black beans, rinsed and drained

3/4 cup shredded colby jack cheese.

Preheat the oven to 400 degrees. 

Cut spaghetti squash in half, lengthwise, and scoop out the seeds. Rub oil on the cut sides of each half. Place the squash halves face down on a foil-lined half sheet pan. 

Bake in the preheated oven 40 minutes or until tender when pierced with a fork. Lower the oven temp to 350 degrees.

Using a fork, separate the strands of squash from the skin and place cooked squash into a square greased casserole dish. Sprinkle with salt.

In a medium saucepan, sauté onion and garlic with 1 tablespoon of vegetable oil. When translucent, add taco seasoning and stir in tomato paste. Stir in the enchilada sauce and let simmer until thickened, about 5 minutes. 

Mix 1 1/2 cups of the sauce with the shredded chicken, chopped jalapeños (if using), bell pepper, corn and black beans. Spoon filling over the squash. Pour the rest of the sauce over the casserole, and place in the 350 degree oven for 20 minutes. 

Remove the casserole and top it with the cheese.

Turn on broiler and broil 3-4 minutes until the cheese is golden and bubbling. Sprinkle chopped cilantro on top, if desired.  

Serves 4, easily.