Posts Tagged ‘spinach’

  • Fish and Rice Bowls and Tuscan Chicken with White Beans

    Date: 2013.08.30 | Category: recipes | Response: 1

    I have two new recipes for you!  No pictures, but let me assure you, both of these recipes were excellent and got rave reviews from the fam.  For the rice bowls I combined the basic idea of 2 different recipes to get the flavor I wanted… they turned out so great, and they are super healthy if you go easy on the sour cream and cheese!  The Tuscan Chicken was a Pinterest find and man it turned out yummy!  This one is also very healthy- I thought I had fresh spinach, and then I didn’t, so I subbed in fresh asparagus and it was so good!

    Fish and Rice Bowls

    1 boil in the bag brown rice- prepared
    1 can black beans- rinsed and drained
    1 mango- diced (could substitute peach if you prefer)
    1 bell pepper- diced (we abhor peppers, so we skipped them, but they are so good for you, so add them if you like them!)
    shredded lettuce
    1 jar mango salsa (I used store brand)
    Mexican seasonings
    shredded cheese
    sour cream
    4 tilapia fillets

    Heat oil in skillet.  Season tilapia with Mexican seasonings and  sauté in oil until white and flaky.
    Assemble all ingredients in large bowls and enjoy!

    Serves 4 (or 2 adults and 3 kids)

    Tuscan Chicken with White Beans

    4 slices of bacon, cooked and chopped
    olive oil
    4 boneless, skinless chicken breasts
    salt and pepper, to taste
    cheesy garlic (or garlic powder), to taste
    basil, to taste
    1/2 onion, diced
    3 cloves of garlic, minced
    1 15 oz can of Italian diced tomatoes, drained
    1 15 oz can of great northern beans, rinsed & drained
    2 cups of baby spinach (I subbed in about half a pound of fresh asparagus, cut into bite size pieces)

    Cook the bacon in a large skillet over medium heat. Once the bacon is slightly crispy, place it on a paper towel then cut it into bite size pieces. Drain all but 1 tsp of the bacon grease from the skillet. Add 1 tsp olive oil to the bacon grease in the skillet and heat on medium high. Season the chicken with salt, pepper, garlic, and basil, on both sides. Once the skillet is hot, add the seasoned chicken and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the skillet, cover with a tin foil tent, and set aside.

    Add the remaining teaspoon of olive oil to the skillet over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute. Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes. Add the spinach (or asparagus), season with more salt, pepper, and basil, to taste. Pour the juices from the chicken into the pan and mix well. Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.

    Serves 4 (or 2 adults and 3 kids)

  • Spinach with Black Beans

    Date: 2012.07.17 | Category: recipes | Response: 0

    I mentioned previously that I struggle with low carb side dishes.  Unfortunately, when it comes to vegetables I don’t typically venture very far beyond frozen corn and peas (although I did develop weird cravings for asparagus during my pregnancy with JT and I still love it!).  So, we’re trying to explore new frontiers and I’m trying to be a little more creative with using vegetables in my cooking.  I’ve been perusing the www for inspiration and pinning like a madwoman to my South Beach board on Pinterest. I decided to make a yummy balsamic glazed salmon for dinner tonight from my South Beach 30 minute cookbook (one of my go to cookbooks) and literally came up with a brand new veggie/bean side dish on the spot.  For someone who doesn’t usually create new recipes out of thin air I was pretty impressed!  Chris said that both the salmon and the spinach with black beans were winners.  Culinary victory!

    Spinach with Black Beans

    1 TBS olive oil
    2 cloves crushed garlic
    1 can black beans (rinsed and drained)
    1 handful of  bacon bits (I use the large Costco bag)
    several handfuls of fresh spinach
    1 dash lemon juice (I get mine in a bottle!)
    2 dashes cheesy garlic

    Heat the olive oil in a skillet, add garlic and bacon bits and cook for 2 minutes.  Add black beans, spinach, lemon and cheesy garlic.  Cook until spinach is wilted and everything is warmed through, tossing several times.  Serve warm.


    In other news, this is what my kids are doing as I type up this recipe…

    and James started solids a few weeks ago- so far he loves avocado and banana!  He is so sweet.  If only he’d take a bottle when I’m at work!

  • Spinach Alfredo Lasagna

    Date: 2012.05.17 | Category: recipes | Response: 0

    I’ve been avoiding the grocery store this month to help with the budget after an unexpected car repair, so I’ve been trying to use ingredients I already have on hand for dinner. The other night I came up with a winner. I altered the inspiration recipe enough that I’m going to go ahead and call this one an original. It is a super cheesy creamy lasagna that satisfied my craving for an indulgent dinner on Mother’s Day. Even if I did have to cook it myself.

    Spinach Alfredo Lasagna

    8 lasagna noodles (boiled per package instructions)
    2 chicken breasts (cooked and cubed)
    10 oz frozen spinach (thawed and drained)
    2 cloves crushed garlic
    1 can sliced mushrooms
    1 can sliced olives
    Cheesy garlic seasoning
    1 jar Alfredo sauce
    1/3 pkg feta cheese
    2 cups shredded mixed Italian cheese
    2 cups shredded mozzarella cheese

    Spread a thin layer of Alfredo sauce in a 9×13 pan.
    Sauté chicken, spinach, garlic, mushrooms and olives with cheesy garlic. Remove from heat and add remaining Alfredo sauce and feta.
    Layer half of your noodles, half of the meat mixture, and half of the cheese in your pan and repeat. Bake at 350 degrees for 30 minutes.


  • Impossible Cheeseburger Pie

    Date: 2012.01.26 | Category: recipes | Response: 2

    I know that this basic recipe has been on the back of Bisquick boxes for ages, but I’ve added a few twists to make it more healthy and flavorful and a family favorite.

    Impossible Cheeseburger Pie

    1 pound ground beef
    1 chopped onion
    Mexican or Italian seasonings and garlic to taste
    1/2 cup frozen spinach

    1/2 cup frozen corn
    1 cup shredded cheddar cheese

    3/4 cup Bisquick
    1 1/2 cup milk
    3 eggs
    1/4 cup ground flax seed or wheat germ

    Heat oven to 400º and spray or grease a 9×13 baking dish.

    Brown beef with onion and seasonings.  Add frozen spinach near the end of cooking to defrost and lightly cook the spinach.  Add corn and pour into baking dish.  Sprinkle with shredded cheese.  Mix Bisquick, milk, eggs, and flax, pour over meat mixture.  Bake at 400º for 30-40 minutes.


  • Sausage and Tortellini Soup

    Date: 2011.10.15 | Category: recipes | Response: 2

    I recently fell in love with a new (to me) blog.  Have you seen The Girl Who Ate Everything?  She’s funny and posts some great looking recipes.  Anyway, I pinned (Please tell me you’ve been using pinterest too?  If not you are missing out big time!  If you need an invitation just ask, otherwise let me know you’re on pinterest or start following my boards- my link is in the right sidebar.)  a bunch of recipes that looked good to me and I tried her Italian Sausage Soup with Cheese Tortellini tonight.  Chris doesn’t like tomatoes, so it was perfect to make while he was out of town.  I made it almost exactly to her instructions, but I did add a can of sliced olives and some frozen spinach to her recipe.  It turned out super yummy, if a little spicy for the kids.

    1 pound Italian sausage (casing removed)
    1 cup chopped onion
    1 teaspoon minced garlic
    5 cups beef broth
    1/2 cup water
    1/2 cup red cooking wine
    2 (14.5 ounce) cans Italian diced tomatoes
    1 cup thinly sliced or diced carrots
    1/2 tablespoon packed fresh basil leaves
    1/2 teaspoon dried oregano
    1 (8 ounce) can tomato sauce
    1 1/2 cups green beans or sliced zucchini
    (1/2 cup frozen chopped spinach)
    (1 can sliced black olives)
    8 ounces fresh tortellini pasta (I used frozen tortellini)
    3 tablespoons chopped fresh parsley

    1. In a large pot, brown sausage. Remove sausage and drain.

    2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

    3. Skim fat from the soup. Stir in beans and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.  Serve with warm garlic bread.


  • Cheesy Chicken and Rice in the Crock Pot

    Date: 2011.09.01 | Category: recipes | Response: 3

    I found this recipe online someplace, but now I’ve lost the original link.  Of course, as usual I’ve changed it some based on our family’s preferences- and you can too!

    4 boneless skinless chicken breasts
    1 cup diced onion
    1 can cream of chicken soup
    2 cups frozen corn OR 1 can creamed corn
    1 cup frozen spinach

    8 oz cooked rice (I’ve used pilaf, Rice A Roni cheesy cheddar, and Zataran’s Yellow Rice- all turned out good!)
    1 cup shredded cheddar cheese

    Place first 5 ingredients in the slow cooker and cook on low 7-8 hours.  Shred chicken and add rice and cheese.  Cook 5-10 additional minutes or until cheese is melted.

    This reheats well and is a great recipe to double (if you have a large crock pot!) and freeze or share to another family.


  • Italian Wedding or Peasant Soup

    Date: 2011.05.26 | Category: recipes | Response: 2

    Back before I was married with children I used to make an annual pilgrimage to visit my friend Debra in Illinois.  One of our traditions was that I’d bring a favorite recipe and I’d make dinner one night while I was there.  We also enjoyed looking through recipe books and trying new things during my stay, it was a fun way to get out of our cooking ruts.  One night us girls had been out doing something fun all day and we came home to the yummiest smelling dinner simmering on the stove.  Her awesome husband Brian had made us Italian Wedding Soup.  It was so good that I asked for the recipe and it has been a favorite of mine ever since.  Although it’s a stovetop recipe, I’ve made it in the crock pot several times.  I just add the spinach right at the end before serving.

    Italian Peasant Soup

    1 pound sausage or meatballs
    2 medium onions, diced
    6 cloves garlic, diced
    1 pound chicken- cubed
    2 cans beans- drained
    2 cans chicken broth
    2 cans diced tomatoes
    1 tsp basil
    1 tsp oregano

    6 cups chopped fresh spinach

    shredded Parmesan cheese

    In a dutch oven cook sausage or meatballs over medium heat, drain.  Add onions and garlic, saute until tender.  Add chicken, cook and stir until no longer pink.  Stir in beans, broth, tomatoes, and herbs.  Cook uncovered for 10 minutes, add spinach and heat until just wilted.  Serve with Parmesan cheese as desired.

    Every time I make this I think of Deb and Brian.  Hi friends!  I miss you guys!


  • Mediterranean Shrimp Skillet

    Date: 2011.04.22 | Category: recipes | Response: 5

    I found this recipe in the Feb/March issue of Taste of Home.  I actually cooked it according to the directions with no changes if you can believe that!

    8 oz angel hair pasta
    1 1/2 pounds medium shrimp
    1 1/2 tsp olive oil
    3 garlic cloves, minced
    1/4 tsp salt
    1/4 tsp pepper
    1 can chicken broth (divided)
    2 TBS lemon juice
    1 tsp basil (I used basil from one of those tubes from the produce section)
    2 tsp cornstarch
    4 cups fresh spinach
    1/2 cup feta cheese

    Cook pasta according to package directions.

    While pasta is cooking saute shrimp in oil until pink.  Add garlic, salt and pepper and cook 1 minute longer.  Set aside.

    In same skillet heat 1 cup broth, lemon juice and basil.  In a small bowl combine cornstarch and remaining broth- stir until smooth then add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add spinach and shrimp; cook until spinach is wilted.  Drain pasta and mix with shrimp mixture.  Serve with feta cheese and more basil.


  • Heavenly Chicken

    Date: 2011.03.08 | Category: recipes | Response: 2

    Heavenly Chicken

    10 oz pkg frozen chopped spinach
    2TBS butter or margarine
    2TBS flour
    1 cup milk
    1 cup cooked cubed ham
    1 cup bread or cracker crumbs
    1 cup grated parmesan cheese
    8 boneless skinless chicken breasts

    Cook spinach according to package directions- drain well
    In a small saucepan melt butter, stir in flour and milk.  Cook over low heat, stirring constantly until bubbly.  Boil and stir 1 more minute until smooth and thickened.

    Combine cracker crumbs and cheese- dip chicken breasts in crumbs to lightly coat.  Arrange in a 13×9 pyrex.  (Save remaining crumbs!)  Stir spinach and ham into white sauce and spoon over chicken.

    Bake covered at 350° for 60-75 minutes.  Uncover and sprinkle with remaining crumbs and bake 10 more minutes.



  • Shepherd’s Pie (or a close representation thereof)

    Date: 2011.03.07 | Category: recipes | Response: 8

    Shepherd’s Pie

    1 pkg crescent rolls
    1 pound browned ground beef
    1 can cream of mushroom soup
    1 can kidney beans (rinse and drain)
    2 cups mixed veggies (fresh or frozen- whatever you have on hand is fine!)
    2 cups prepared mashed potatoes
    1 cup shredded cheese

    Preheat oven to 350°
    Spray casserole dish with PAM and lay crescent rolls across the bottom.
    Mix beef, soup, beans, and veggies.  I throw in some flax too.  Pour over crust and top with mashed potatoes and sprinkle with cheese.

    Bake for 45 min to 1 hour until heated through.



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