Salsa Tuna Skillet

It's not much to look at (and it doesn't help that I'm currently using an iPhone 4 to take pictures…) but this salsa tuna skillet is super tasty and super fast and easy to make. It's become a go-to for me.

I tried this one night after a work friend suggested it. I was skeptical. Tuna is not generally my thing. But this girl always brings food that looks and smells good, so I went for it. 

What you need:

1 small onion, thinly sliced

1-2 cloves garlic, minced

A little butter or EVOO for sautéing 

2 cans of tuna, drained

Salsa

Salt

Pepper

Cumin

How to do it:

Heat up a large skillet with some butter or EVOO. Place the onions and garlic in the pan and sauté to your heart's desire. Add the tuna, salsa, and spices (to taste). Sauté until everything is warm. Serve over brown rice, couscous, or quinoa. 

Easy, cheap, and delicious. It's about 2-3 servings…although, you could probably make it 4. I just eat a lot!

Apple & Sausage Pie

Here is another recipe inspired by the need to use up some apples! It took me a while to find something I liked. I finally settled on a recipe from Peaches Please because I figured it'd be easy enough to work with. If you follow the link and compare it to my recipe, you will notice several differences. One of the more obvious being that I made one pie in a normal sized springform pan vs. four mini ones. I did this (1) because the mini pans come in sets of three…at least at Target… and (2) I really don't like rolling out pie dough that much. However, if you've got the supplies and time, the four mini pies are so much cuter. 

This pie smells divine. And it tastes amazing. Definitely a winner. It's perfect for fall or winter. Mine is obviously not that pretty. I was kind of pressed for time so I didn't even actually weave the lattice top or make the edges pretty. Luckily, its looks have nothing to do with the taste. Have I mentioned? The taste is fantastic.  

Apple & Sausage Pie

For the crust:

1 1/2 cups AP flour

1 1/2 cups WW flour

1 tsp Salt

3/4 cup Butter, very cold & cut into small pieces

1/4 cup Plain Greek yogurt

10-ish TBSP Ice water

• Whisk together the flour & salt. Cut in the butter using a pastry blender or fork until you get an almost sandy texture. Stir in the yogurt and 3 TBSP water. Slowly add the rest of the water until the dough comes together. You may use more or less than 10 TBSP. Make sure it doesn't get too wet. Cover and put the dough in the fridge to rest for at least 30 minutes. 

For the filling:

1 1/4 lb Italian sausage (I like spicy chicken) 

3 Apples, peeled, cored & roughly chopped

1/2 cup Yellow onion, chopped

1/2 cup Celery, sliced

1 heaping tsp Sage

1 oz Apple cider vinegar 

1/4 cup Hard apple cider

Salt & pepper to taste

•  Remove the sausage from their casings and cook in a nonstick skillet on the stovetop until cooked through & browning. Remove the sausage from the pan and place in a large bowl. Make sure to leave some of the grease for sautéing the onions & celery.
• Saute the onions & celery in the sausage fat until they soften. Add the chopped apples, sage, ACV, and your salt & pepper. Cook, stirring occasionally, until the apples have softened. You may want to cover your pan for a couple minutes.
• Add the apple mixture in with the sausage & stir. Be sure to leave the juices in the pan. Deglaze the pan with your hard apple cider (I used "The Saint" variety from Crispin). Reduce the pan juices & cider until thickened & pour them in the bowl with the apples & sausage. 
• Preheat the oven to 350*F. Prepare your springform pan(s).
• Separate the dough appropriately & roll it out to fit your pan(s). Trim the excess off the edges…you will need it!
• Fill your pan(s) with the sausage & apple mixture.
• Roll out the remaining dough & cut into strips to cover the pie. You can do a real lattice top & weave or do a faux one like me. You can just squish the edges together or make them look pretty, whatever you like/have time for.
• Bake for about 40 minutes, ideally until the pastry has slightly browned. If it doesn't seem to be getting brown enough, you can crank up the oven to 400*F for a few minutes. If it's getting too brown too quick, cover the edges with foil.
• Remove from the oven & let cool in the pan for about 10 minutes. Then, you can release the springform. Continue to cool until your mouth & hands won't get burned. 

Enjoy!

Grilled Apple, Bacon & Cheddar Sandwich

Here is another attempt to use up some of the mass amount of apples I have. It only got rid of one, but these sandwiches are SO GOOD. Grown-up grilled cheese perfection. With a side of Sprouts Organic Baby Kale mix to make it healthy…kind of. 

There's really not a science to putting these together. And you just use as much bread, cheese, bacon, & apple slices as you want for however many sandwiches you're making. But here's what I used for two:

• 1 small gala apple, cored & thinly sliced
• 4 slices hickory smoked bacon (like real bacon)
• Sprouts white sandwich bread (I usually get their wheat, but they were out last time I needed bread. I really like Sprouts bread. It tastes way less processed. No artificial flavors, colors, or preservatives.)
• Velata cheddar cheese
• Butter (If you're one of those people that use mayo when making a grilled cheese, consider yourself judged. Butter is better.)

Now, there are plenty of ways you can go about putting everything together. This would be my recommendation:

• Cook your bacon in a fry pan as directed on the package. Use a paper towel to soak up the majority of the grease (or pour it in a jar). But make sure to leave a bit of grease in the pan--it will add a lot of flavor to you sandwich.
• I spread butter on the "outside" part of the bread slices.
• I slathered Velata on the "inside" part of the bread slices, so that there would be a layer of cheese, then bacon, then apple, then another layer of cheese. 
• Grill it up until it's warmed through & your cheese is melty. 

Things at work have been crazy lately. Respiratory season has definitely hit, and so my floor is having to take the overflow of sick kids in addition to our surgical kids. I'm totally good with like blood & gore, CSF, chest tubes, and JP drains…but I. hate. mucus. so. much. It was also challenging working Monday night, and then staying over on Tuesday until noon for education stuff. I was awake for almost 24 hours. Took a 3 hour nap & went to Zumba. And then crashed for another 10 1/2. I will (probably) go back tomorrow night & then I've got Friday & Saturday before a 4-day break. Happy Birthday to me. I'm so looking forward to Mexico in March… Hope everyone else's week is wonderful!

{Slow Cooker} Italian Chicken with Potatoes & Carrots

I made real food! I came across this recipe from Crock-a-doodle-do on Pinterest. I was pretty excited about it because I had everything on hand. I mean, it probably would've been better with red potatoes. But it was still pretty tasty. The chicken was perfectly juicy and tender. It's a great one-pot meal. The only bad thing is that it has already disappeared. So much for having leftovers. 

Italian Chicken with Potatoes & Carrots

4 chicken breasts (mine had been frozen)

1/2 cup shredded Parmesan

6 small potatoes, scrubbed & cut into wedges or cubes

1/2-1 pound baby carrots (I used almost a full bag)

16 oz Italian dressing 

Italian seasoning to taste

• Pour a little bit of the dressing into the bottom of your slow cooker. 
• Place 2 chicken breasts in the slow cooker. Top with a little dressing, 1/2 of the cheese & sprinkle with Italian seasoning.
• Place the other 2 chicken breasts on top of those, topping them off with the rest of the cheese.
• Pour in the carrots. Add a little more dressing & seasoning.
• Add the potatoes. Pour the remainder of the dressing over the top. Add seasoning to taste.
• Cook on low for 8 hours (adjust the time if your chicken is not frozen). 

Enjoy! 

Sweet Potato with Quinoa, Spinach & Cranberries

Here's a great, super easy, fast Meatless Monday dish! I came across it on Pinterest, but it didn't actually  link to a recipe...so I just kind of guessed as to how much of what went into it. I saved some time by having quinoa already cooked (at one point I made a bunch, divided it up, and froze it) and by using the frozen chopped spinach. It turned out pretty tasty!

Here's what you need:
1 sweet potato
EVOO
1 tsp minced garlic
1/4 cup diced white onion
1/2 cup chopped spinach 
2-4 TBSP dried cranberries
1/2 cup cooked quinoa
Salt & pepper to taste

This is how you do it:

• Heat up a small pan with a little EVOO in the bottom. Add the garlic & onion with some salt & pepper; cook until soft. Add in the dried cranberries, followed by the spinach and finally quinoa. Cook until everything's heated up.
• Meanwhile, cook your sweet potato in the microwave. Mine has a really great potato setting. And everything ended up being done at the same time. Perfect. 

I have to say, I'm enjoying this fall weather. And the rain. I switched out my sandals for boots. Pulled out my sweaters. Got out my big, fluffy blanket. There are various fall Scentsy smells warming throughout the house. It's kind of wonderful. Plus, I started watching "Parenthood." Why have I never seen this before?! Decent stuff. Tomorrow I will begin a work marathon of sorts...so I'll be accepting coffee deliveries through Sunday. But Seriously. 

I hope everyone's week is off to a great start!

Pumpkin, Sausage & Spinach Calzones

I came across a recipe for pumpkin, sausage and spinach calzones in some magazine. Since I couldn't pin it, I lost track of the actual recipe. But what I ended up making was pretty stinking good. Totally delicious. Decently healthy. Yummy goodness.  

I decided on using the spicy/hot Italian chicken sausage from Sprouts. I like a little kick, but if that's not your thing, sweet Italian sausage would work too. Of course, you can go with turkey, pork, or whatever meat you like. You can also use your cheese of choice. I went with a white extra sharp cheddar. Again, I like things that have a little extra bite or whatever. For time's sake, I rounded up a recipe for no-yeast WW pizza crust from Kristin in Her Kitchen. I also saved some time by using frozen chopped spinach. 

Pumpkin, Sausage & Spinach Calzones

Ingredients for the crust:

1 1/2 cups WW flour

1/2 cup AP flour

1 tsp garlic salt

2 tsp baking powder

3/4 cup water

1/4 cup EVOO

Ingredients for the filling:

EVOO

8 oz Italian sausage

2 cups frozen chopped spinach

Salt & pepper

4 heaping TBSP pureed pumpkin

3-4 oz cheese, shredded 

Directions:

• Preheat the oven to 450*F and grab a non-stick cookie sheet.
• In a large bowl, combine the dry ingredients for the crust; whisk together. Add the water and EVOO. Mix well. Set aside.
• In a saute pan, add some EVOO and heat it up on high. Add the sausage. Cook thoroughly. Remove the sausage from the pan. Turn the heat down to low.
• Add a tad bit more EVOO to the pan (may not be necessary if you're using a sausage with more fat). Add the spinach, salt & pepper. Saute for a couple minutes, or until the spinach is warmed up. Remove from heat.
• Divide your dough for the crust into 4 equal parts. Roll out into like 7-8" circles. Place 1 heaping TBSP of pumpkin and spread it around (leave about 1/4" around the edges). Divide up the spinach, sausage, and cheese between the circles. Fold each circle over. Use a fork and go around the edges to seal them. 
• Place the calzones on your cookie sheet. You can spread a little EVOO on top. Bake for about 15 minutes, or until slightly golden. 

Enjoy!

Mushroom & Quinoa Salad with Tilapia

I cooked!! And it was good!! But seriously. This meal was inspired by the need to use the mushrooms, tomato, and goat cheese that were in the house. Also it's Fish Friday...so tilapia was an obvious choice. And I like quinoa and balsamic. So ta-da! Dinner.

The rest of the day has been fairly uneventful. Errands. Refinishing furniture. Recovering from yesterday's X2 Chest+Back+Balance, ab ripper, and Zumba combo. Like things are sore that I didn't remember could be sore...Yoga-X was much needed this morning. Still, it's been a pretty chill day...and evening. I feel like Friday nights should be more exciting... Anyways, here is your recipe: 

Mushroom & Quinoa Salad with Tilapia

Ingredients:

2 tilapia filets (maybe like 6 oz each), thawed

1/2 cup quinoa

1 lb. sliced mushrooms

2-3 cloves of garlic, minced 

1 large tomato, cut into small pieces 

2-3 oz goat cheese, crumbled

Salt & pepper

EVOO

Balsamic vinaigrette 

Directions:

• Set the oven to broil on low. Line a pan with foil and place the tilapia on it. Season with a little salt and pepper. Drizzle with some EVOO. Place in the oven for about 20 minutes.
• Meanwhile, have your quinoa cooking (according to the directions on the package...I like to use chicken or vegetable stock for my liquid...more flavor).
• This is also a good time to drizzle your saute pan with EVOO, and cook the mushrooms and garlic. 
• Once the fish, quinoa, and mushrooms are done, you can combine everything in a large bowl. Drizzle on your balsamic. Top with goat cheese. Eat up!

Grilled Peach, Chicken & Goat Cheese Salad with Roasted Pecans

Here's a little break from my travel tales to share a new favorite salad. I honestly haven't been doing much cooking at all since being back. I've been out a lot more than usual. I was seriously spoiled not having to do any cooking or clean up any dishes in Zambia...so I'm having a little trouble getting back into the groove. 

Anyways, a couple nights ago, we enjoyed a salad that was just as tasty as it was pretty. The mother had gotten a ton of fresh, juicy peaches. Which, naturally, were ripening way faster than we could eat them. Someone had suggested using them on a salad. Brilliant. I had totally intended to marinate and grill some chicken up, but I ended up using a rotisserie chicken... We had gotten tied up running some errands. It was already 1900, and I hadn't eaten since lunch. There was no way I was waiting for chicken to marinate and cook. The rotisserie chicken worked out really well! I'm sure grilled chicken would be quite delish as well. 

Here's what you need:

• Mixed greens
• Chicken (rotisserie or grilled)
• Fresh peaches (I cut them in half and put them on the George Foreman for a few minutes, then sliced them)
• Chopped, roasted pecans
• Goat cheese, crumbled
• Balsamic dressing (recipe below)

Just pile it all together and enjoy!

If you want to make your own balsamic dressing, just mix together:

• 2 TBSP EVOO
• 1 TBSP Balsamic vinegar
• 1 tsp honey
• A pinch of sea salt 

Sweet Italian Sausage Pasta Toss

This was kind of one of those deals where I was trying to use up things we already had. It worked out really well! It's kind of a mishmash, but quite tasty. I adapted my recipe from Hostess with the Mostess. It's a great, simple recipe to play with. Pick your sausage. Pick your Pasta. Pick your veggies. I ended up using turkey and chicken sausage because we had about 8 oz of each. I used Ancient Harvest Quinoa pasta shells (8 oz box). I used zucchini and a mixture of sweet bell peppers. Delish. And also colorful. 

Sweet Italian Sausage Pasta Toss

Ingredients:
1 lb sweet Italian sausage links
1 medium onion, chopped
3 cloves garlic, minced
2/3 cup white wine (or chicken broth)
2 zucchini, sliced and quartered 
2 sweet bell peppers (I used 1 whole red, and half each of yellow and orange), chopped
1 TBSP parsley
1 TBSP basil
Salt & pepper to taste
8-12 oz pasta, cooked according to package instructions

Directions:

• Over medium heat (and in a large skillet...mine is a 6 qt), brown the sausage on all sides. Slice into 1/4" thick rounds and set aside. Saute the chopped onion in the remaining grease and juices from the sausage. After 5 minutes, add the minced garlic and saute another 1-2 minutes, until the garlic is fragrant.
• Deglaze the skillet with white wine or chicken broth (or combination). Add the sausage back into the skillet, along with the vegetables and seasonings. Cook until the veggies are tender. Stir in the pasta. That is all! 

I topped it off with a little freshly grated mozzarella! Parm would also be good. 

Enjoy!

Broiled Tilapia Parmesan

Last night for dinner, I made broiled tilapia parmesan. This has to be one of the easiest ways to do tilapia. Ever. Not to mention, also one of the tastiest ways. Even the brother enjoyed it and said we could have it again. He was really excited because he thought it was like some cream cheese chicken I had made....but I think we all know I used Greek yogurt. I adapted this from All Recipes. Enjoy!


Broiled Tilapia Parmesan

Ingredients:
1 lb tilapia filets 
1/4 cup finely shredded parmesan
2 TBSP butter, softened
1 heaping TBSP Fage 0% Plain Greek Yogurt
1 TBSP fresh lemon juice
1/4 tsp ground black pepper
1/4 tsp dried basil
1/8 tsp garlic powder
1/8 tsp onion powder

Directions:

• Preheat your oven's broiler to high. Line a pan with foil.
• In a small bowl, mix together everything except the fish. Set aside.
• Arrange filets on a single layer on the prepared pan. Broil for 2-3 minutes. Flip. Repeat. 
• Remove the filets from the oven and cover them with the parmesan cheese mixture. Broil for another 2-4 minutes or until the topping is slightly golden and the fish flakes easily with a fork.

Butternut Squash & Spinach Quesadillas

Another successful Meatless Monday! I adapted these delicious quesadillas from the Pioneer Woman, making them a little healthier and much simpler to make. I don't know about you, but I don't like waiting around for butternut squash to roast in the oven. I've become a huge fan of the frozen kind that I found at Sprouts. I also ended up using spinach that chopped and frozen, so it took no time at all to steam both the butternut squash and spinach together in my Pampered Chef steamer thing. I did take the time to make my own whole wheat tortillas, but that is totally optional. 

The mother and I thought they were quite delicious. The brother, surprisingly, didn't complain too much. He just said they tasted "insanely healthy." The recipe I have made 3 generously filled quesadillas, so adjust it to your needs. Enjoy!


Butternut Squash & Spinach Quesadillas

Ingredients:
2 cups cubed butternut squash
3 cups chopped spinach
4 oz Monterey Jack cheese, shredded/grated
Salt, pepper & chili powder to taste 
6 whole wheat tortillas (click here for recipe) 
Cilantro, for serving

Directions:

• Preheat a griddle to about 400 degrees. Prepare with cooking spray.
• Steam butternut squash, spinach, salt, pepper, and chili powder until the squash is soft.
• Assemble quesadillas, one at a time. Begin by spreading about 3/4 cup of the squash/spinach mixture on a tortilla, sprinkle with cheese, and top with another tortilla.
• Place the quesadillas on the hot griddle and cook for about a minute on each side.

Baked Lime Tilapia with Quick Cilantro Lime Rice

It's finally Friday! Does anyone else feel like this has been a really long week? Apparently, now that I've passed the NCLEX, I'm done house-sitting, and I'm back from traveling, I have more time than I know what to do with. I'm really trying to enjoy this time...my last real summer...before I start working. But, I am a apparently not very good at relaxing and chilling. I've managed to get through seasons 2 & 3 of Downton Abbey (well, I have one episode left), but only while I bake, clean, and craft. Otherwise, my only form of entertainment has been exercising. A little reading too, I guess... 

Dinner tonight was a wildly successful. I was kind of surprised when the brother found the tilapia thawing and said, "You're making tilapia? How did you know? It's like you read my mind!" I feel like he normally complains about fish...so this was weird. Anyways, the tilapia turned out wonderfully flavorful and delicious. Everyone enjoyed it. And it's so simple. On the side, we had your basic steamed veggies, and a quick cilantro lime rice...also tasty. 


Baked Lime Tilapia
Adapted from Bobby's Baked Tilapia

Ingredients:
EVOO
3-4 tilapia filets (6-8 oz each)
1 lime, grated zest and juice
Freshly ground sea salt and black pepper to taste

Directions:

• Preheat oven to 375 degrees. Drizzle/coat the bottom of an oven-safe baking dish with EVOO.
• Combine lime zest and juice along with the salt and pepper in a shallow dish/bowl (pie plate works well). Dip the filets in the mixture and place in the baking dish. Pour the rest of the mixture over the top of the filets in the baking dish.
• Bake for 12-15 minutes or until done.

Enjoy!

Quick Cilantro Lime Rice

Ingredients:

2 cups brown minute rice

2 cups chicken stock (more flavor) or water (less flavor)

Zest and juice of one lime

Salt and pepper to taste

2-3 TBSP fresh chopped cilantro 

Directions:

• In a microwave-safe bowl, combine everything except the cilantro.
• Follow the cooking instructions found on the rice box.
• Add in the cilantro. (You can cook it with the cilantro, but it won't have that pretty green color.)

Roasted Zucchini & Black Bean Enchiladas with Goat Cheese

Well, I am back from my adventures in Colorado and Kansas (I'm sure there will be a post coming soon). I think this week's Meatless Monday meal may be my favorite...although, they've all been really, seriously good. I slightly adapted the recipe from Sprouted Kitchen, using enchilada sauce from Tide and Thyme. These enchiladas and flavorful and filling. The goat cheese is perfect. I used some soft, white corn tortillas from Sprouts, which were particularly delicious. Probably my favorite corn tortillas ever. I am really glad that the brother is off at camp this week, because I don't have to share these with him...although I did have to mow the lawn...eh, still worth the extra enchiladas. 


Roasted Zucchini & Black Bean Enchiladas with Goat Cheese

Ingredients:
3 large zucchini, 1/4" diced 
EVOO
Lemon pepper
Garlic salt
Onion mixture left from making the enchilada sauce*
1 15 oz can black beans, drained and rinsed 
5 oz soft goat cheese
8-10 corn tortillas
Red enchilada sauce (click here for recipe)

*If you choose to buy your enchilada sauce, use 1 small onion, diced, instead.

For serving:
2 avocados 
1 bunch cilantro, chopped
Squeeze of lime

Directions:

• Preheat the oven to 425 degrees. Place the zucchini on a rimmed baking sheet; drizzle with EVOO and sprinkle with lemon pepper and garlic salt. Toss it around to coat the zucchini. Roast on the middle rack for about 30 minutes until the edges are brown. Reduce heat to 375 degrees.
• In a large bowl, combine the onion and black beans. Crumble 4 oz of the goat cheese into the bowl. Add the roasted zucchini and mix. 
• In a rectangular baking dish, pour 1/2 cup of the enchilada sauce in the bottom. Working with one tortilla at a time, fill it with a rounded 1/4 cup of the filling and roll it up; place it seam-side down in the baking dish. Continue with the remaining tortillas, squeezing them into the dish. 
• Brush the tops of the enchiladas with EVOO. Pour the remaining enchilada sauce over the tops. Crumble the reserved goat cheese over that. 
• Bake for about 20 minutes. Top with chopped cilantro, avocado and squeeze of lime. 

Enjoy!

In the meantime, I have just pulled out some yummy-smelling Apple Peanut Butter Snack Bars (flour and refined sugar free) from the oven. I've also been catching up on Downton Abbey and the old House of Cards...if someone has the new version of that, let me know.    

Apple, Goat Cheese & Spinach Stuffed Chicken

I made some yummy chicken this past Tuesday evening as kind of a "last supper" before two days of camp food. I looked at several recipes online and took out what I didn't like (like breading and frying) and put together the things I did like. I was pretty excited about it. I don't believe I've ever done stuffed chicken before. My favorite party was beating the chicken breasts with a mallet. It's really pretty fun. I kind of expected the brother to be weirded out by the apples and spinach, but he said it was "fantastic." Score. Of course, I thought it was pretty good too. I'll admit, though, I'm a little weirded out by having my chicken wrapped around something. Not as much as I am by having it cubed (I actually won't eat cubed pieces of chicken...), but still. I really prefer chicken that is a piece, sliced, or shredded. Judge me. The flavor of this chicken was so good that I could getting over weird part. Also, it smells amazing while it's baking. Enjoy!


Apple, Goat Cheese & Spinach Stuffed Chicken

Ingredients:
4 chicken breasts
4 oz goat cheese
1 apple, cored and finely diced
2 cups of spinach, chopped and steamed
Salt & pepper to taste

White Wine Sauce:
2/3 cup white wine
1/2 cup natural applesauce
2 tsp agave nectar
1 tsp corn starch
2 TBSP water 
Rosemary, sage, salt & pepper to taste

Directions:

• Preheat the oven to 375 degrees and prepare like an 8x8 baking dish.
• Place the chicken breasts between wax paper and pound (I used a mallet) until they're about 1/4" thick. Season with salt & pepper.
• In a bowl, mix the goat cheese, apple, and spinach. Evenly divide the mixture between each chicken breast. Fold over or roll up each piece. Place in baking dish.
• Bring the wine, applesauce, agave, and seasonings to a boil in a small saucepan. Reduce heat to medium-low and simmer for about 5 minutes.
• In a small bowl, whisk together the corn starch and water until smooth. Add to the sauce to thicken it a little. 
• Pour the sauce over the stuffed chicken. Bake for about 35 minutes or until done. 

*A good variation would be to simply place the apple/goat cheese/spinach mixture on top of the chicken breasts to bake. While that's happening, you could make your sauce to serve on top or on the side. Whatever you like!

Spinach Stuffed Sweet Potato

I am digging this Meatless Monday business. Don't get me wrong, I LOVE a good piece of meat. Especially something nice and juicy off the grill. But I like Meatless Monday because then it somewhat narrows down the options for what to cook...kind of...maybe I'll start Fish Friday too. This was a Pinterest find. I decided I should probably make it this week since the brother is still gone, and he doesn't like sweet potatoes or spinach. I think they turned out to be quite delicious. I did change up the original recipe a little bit by just omitting the water chestnuts (who really likes those anyways?), and I "baked" the potatoes the first time around in the microwave (instead of in the oven)...because we have a really great 1-touch sensor setting thing that works really well (and it's really easy). Enjoy!


Spinach Stuffed Sweet Potato

Ingredients:
2 large sweet potatoes
2 cups spinach (fresh or frozen)
1/4 cup plain Greek yogurt
1/2 cup light ricotta cheese
4 cloves garlic, minced
1/2 cup onion, finely chopped
Parmesan cheese for sprinkling
EVOO for drizzling your pan
Salt & pepper to taste

Directions:

• Bake your sweet potatoes in the microwave or oven, whichever you prefer. If you use the microwave, go ahead and preheat your oven to 250 degrees.
• Meanwhile, drizzle a saute pan with your EVOO and heat it up. Add onion and garlic and cook until the onion is becoming translucent. Add the spinach and cook until it just begins to wilt (fresh) or thaws (frozen). 
• In a large bowl, combine the yogurt and ricotta. 
• When the sweet potatoes are done baking, slice them down the middle and scoop out some to mix with the yogurt/ricotta mixture. Don't scoop out too much...you want it to hold it's shape. Place the skins in a baking dish.
• Add your onion/garlic/spinach mixture to the yogurt/ricotta/sweet potato one and mix it together. Add salt and pepper to taste.
• Spoon the mixture into the skins and bake until warmed through. (I think I just did about 15 minutes.)
• Sprinkle the parmesan on top and put back in the oven until the cheese is melted and bubbly.

Spicy Italian Chicken

I made some Spicy Italian Chicken for dinner last Sunday. It's incredibly easy and tasty. The chicken turns out tender, juicy and flavorful. It's also really easy to shred, so you can use the leftovers in street tacos, casseroles, sandwiches, or whatever. The original recipe (which I obviously found on Pinterest) calls for cream of chicken soup, cream cheese, and a package of Italian dressing mix. I cleaned it up a little bit by using my S.O.S mix, Greek yogurt, and a homemade dressing mix. De-lish. 


Spicy Italian Chicken

Ingredients:
4-6 frozen chicken breasts (depending on size)
8 oz plain Greek yogurt
1 S.O.S. mixture, prepared
1 homemade Italian dressing mixture

Directions:

• Place the chicken breasts in your slow cooker. 
• Mix together the other ingredients and pour over chicken.
• Cook on low while you sleep.
• Turn to warm when you wake up.
• Lunch is ready whenever you want it!

Portobello Flatbread Panini

I'm initiating "Meatless Monday" at our house. I know it's Memorial Day, and we should be eating lots of meat and other things. But, in all honesty, I don't know how being thankful for those who've died serving and protecting our country equates to having a grill fest. I'm pretty sure that is not what this holiday is about. So, I made some super delicious portobello flatbread panini. (Which, I guess, did technically involve a "grill"...but it's still not your typical Memorial Day cheeseburger or hotdog.) The mother and I thought they were great. The brother went out with a friend tonight...I asked him if he was going out because he found out about Meatless Monday. He said, "Are you kidding me right now? What is with all the obscenity in this house?" Lucky for me though, since I now have, what would've been his dinner, for my lunch tomorrow. 


Portobello Flatbread Panini

Ingredients (for two):
2 large portobello mushrooms
1 sweet bell pepper (red, orange or yellow)
1/4 medium-large white onion
1 oz goat cheese
2 Lavash whole grain flatbreads 
Seasoning to taste--sea salt, black pepper, paprika, garlic powder, and basic
EVOO and balsamic for drizzling    

Directions:

• Heat up your George Foreman grill.
• Slice onion and bell pepper and place on grill, drizzling with EVOO and sprinkling with seasons. Grill for about 10 minutes, making sure they don't get too soft and lose their crunch. Set aside.
• Place the whole mushrooms on the grill, drizzling with EVOO and sprinkling with seasons. About 5-7 minutes in, drizzle the balsamic over the mushrooms and continue to grill until done. 
• Meanwhile, get out your flatbread and crumble up the goat cheese onto one side. 
• Once the mushrooms are done, slice them and place them on the flatbread along with the pepper/onion mix. 
• Fold the flatbread in half and place on the grill for about 3-5 minutes.

Enjoy!

(Note: you could do the peppers, onions and mushrooms on the grill at the same time, if you have one that's big enough...)

{Ranch} Greek Yogurt Baked Chicken

What we had for dinner last night certainly isn't big news. In fact, I don't know that I would've made dinner if I hadn't already had the chicken out, thawing. Yesterday afternoon, I was glued to the news. I felt so helpless as I watched what is being called "the largest tornado in the history of the United States" destroy the town of Moore, OK, just 24 miles south of our house. It has been heartbreaking to watch the coverage and see the devastation and loss. It has been especially hard for me to not be in the middle of it helping. I am so thankful for the way Okies come together in times like these to take care of each other. It's truly something special. I am amazed by the outpouring of support and prayers from people across the nation, across the world.

Back to dinner... This has to be one of the easiest meals I have ever made. It was also delicious. The brother loved it, which says a lot...he seems to be really picky these days. I thought teenage boys just ate anything, but apparently not. Anyways, the chicken would be great for those times when you need to take a meal to someone else, have last-minute company, or just something quick and easy! Seriously, it's great. And healthy. 


{Ranch} Greek Yogurt Baked Chicken

Ingredients:
4 skinless, boneless natural chicken breasts (thawed)
1 cup plain Greek yogurt
1/2 cup freshly grated parmesan 
1 TBSP Ranch dressing mix (click the link for a homemade version)

Directions:
Preheat oven to 375 degrees. 
Spray your baking dish with non-stick cooking spray.
Place chicken breasts in dish.
Combine yogurt, parmesan, and ranch dressing mix.
Spread the yogurt mixture over the chicken breasts.
Bake for 45 minutes or until chicken in cooked through.
Enjoy!

Roasted Cherry Tomatoes

I have basically taken over dinner since coming back home from school. The last week has been fairly simple though. I did a venison roast in the slow cooker on Sunday, and it has reappeared as pot pie and soup. I did a really basic "brinner" one night. This particular night, all I had to do was roast some cherry tomatoes that we had leftover from my graduation party and heat up this couscous stuff and leftover porketta. As a general rule, I try to eat pretty fresh and pretty clean. Granted, I bake a lot...but from "scratch" so it's still pretty decent. Anyways, I don't like to eat a whole lot of preprepared/prepackaged stuff. However, I am pretty impressed with Birds Eye and their "Steam Fresh Lightly Sauced Couscous Pasta and Spinach." It's super easy, tasty, and preservative free! Now, "porketta" is a special kind of pork roast that we get when we go to Minnesota. It's delicious and not available in Oklahoma. Mom had cooked one in the slow cooker last week, so I shredded what was left (it's very juicy and tender) and used it in this meal. Now, roasting cherry tomatoes is really simple:

• Preheat the oven to about 375
• Mix up your tomatoes with some EVOO (enough to coat) and season to taste. I used garlic and parsley here, but you could easily use basil, Italian seasoning, really whatever you like.
• Place in a single layer in your baking dish
• Bake for 20-25 minutes or until done

It's a really easy way to make them a little fancier and super tasty! 

Grilled Mozzarella Sandwiches with Marinara

I am very behind on my posting... Here it goes: A little twist on a favorite indulgence. I will go ahead and admit that there's nothing quite like a warm, grilled cheese (Velveeta) sandwich with heated up, canned tomato soup on a cold day. It's just good...at least it tastes good. I got the main idea for this meal on Pinterest, of course. But, I decided to make it a little more complicated, obviously, and make the marinara sauce from scratch. I also sauteed up some mushrooms and spinach to go on the side. (Yum!) All in all, this is healthier than the average grilled cheese. Definitely less preservatives and that kind of junk. Also, quite tasty.The whole fam loved it!

For the sandwiches...

• Use whole grain bread. I really like the Sprouts variety, which only has 6 or so ingredients.

• Use a butter substitute on one side of each slice of bread. Again, Sprouts has one that I really like. 

• Sprinkle a mixture of Italian seasonings on the "buttered" side of the bread

• Use a block of fresh mozzarella cheese and cut slices to fill your sandwich.

• Grill 'em 'til they're perfect!

For the marinara sauce...
I recommend this recipe from Giada De Laurentiis. Make sure to get the crushed tomatoes that do NOT have salt added. Also, cut the preservatives by buying organic. 

For the (mu)shrooms and spinach...
All I did was saute the shrooms with some EVOO and garlic. Then, I added a bag of baby spinach leaves and an unknown amount of white (cooking) wine. Cooked it down. Pretty easy.