SPINACH RICOTTA STUFFED SHELLS

SPINACH RICOTTA STUFFED SHELLS

In search of a super filling, healthy, quick and easy to prepare dish perfect for any time of the year? How about Spinach Ricotta Stuffed Shells! A pasta recipe to print and save forever!

This is an absolutely delicious vegetarian pasta dish! The stuffing is prepared as fast as it takes to preheat the oven and bring water to the boil to cook the pasta shells. It’s a quick weekday dinner. Yesss! I know you are all about the super quick and easy recipes after a hard day at work. So many people have asked me to create a category for quick and easy recipes on the blog. I really, really have to do this soon. That way it’ll be easier to identify the recipes that are perfect for busy weekday evenings. I promise I will do this … eventually!

SPINACH RICOTTA STUFFED SHELLS
SPINACH RICOTTA STUFFED SHELLS

INGREDIENTS

  • 16 large shells
  • 3 small shallots
  • 4 cloves garlic
  • 2 cups ricotta
  • 1 cup freshly grated Parmesan
  • 1/2 cup heavy cream
  • 4 cups fresh baby spinach
  • 1 large zucchini
  • 1 large tomato
  • 1 1/4 tsp sea salt
  • Pepper

INSTRUCTIONS

  1. Preheat oven to 350 F.
  2. Bring about 3 liters of water to the boil in a big pot.
  3. Heat a large pan over medium heat.
  4. Peel and finely chop shallots and garlic. Set aside.
  5. Wash and deseed zucchini by using a spoon and spooning out the seeds, then dice into pinky finger nail small pieces.
  6. Add a dollop of olive oil to pan and then add chopped shallots and garlic. Sauté until translucent.
  7. The water should now be boiling, add shells to boiling water and stir every once in a while to avoid sticking together. Cook as long as instructed on package (usually 10 minutes).
  8. Add ricotta, parmesan, cream, salt and pepper to pan mix well and bring to the boil. Once boiling remove one cup of the sauce and pour onto the bottom of a ovenproof dish.

You can find complete recipes of this SPINACH RICOTTA STUFFED SHELLS in greenhealthycooking.com

APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

Apples and cheddar just go together. I’ve always loved the combination.

It’s Monday and time to think about staring the week off on a healthy note after some Superbowl party indulgences.

There are so many wonderful textures and flavors in every bite you can’t help but like it. It’s filling, satisfying, and healthy.

Hearty spinach, crisp juicy apples, salty cheese, chewy orange-flavored dried cranberries, and Fisher Natural Sliced Almonds for extra crunch. February is heart health month and Fisher has nine products certified by the American Heart Association as heart healthy.

I made a simple shake-it-together vinaigrette that’s tangy-yet-sweet from the apple cider vinegar, honey, and mustard. It coats each and every bite perfectly.

Dressings can make or break salads and this one is a keeper. If you have extra, it’ll keep airtight in the fridge for a week.

Salads may not be quite as fun to eat as Oreo Cream Cheese Brownies and warm Chocolate Chip Cookies, but they’re reality if you want to fit into your clothes.

Honestly though this is the food I crave day in, day out.

APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE
APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

INGREDIENTS:

Salad

  • about 6 cups fresh spinach
  • 1 large apple, cored and sliced very thin (try Envy, Gala, Fuji, or similar)
  • 1 cup grated aged white cheddar
  • 1/2 cup dried orange-flavored cranberries (I use Trader Joe’s; plain dried cranberries may be substituted)
  • 1/2 cup Fisher Natural Sliced Almonds

Honey-Apple Cider Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 2 teaspoons mustard (I like either dijon or honey mustard)
  • 3/4 teaspoon salt, or to taste
  • 3/4 teaspoon black pepper, or to taste

DIRECTIONS:

  1. Salad – To a large bowl or platter, add all ingredients in the order listed; set aside.
  2. HoneyApple Cider Vinaigrette – In a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. Drizzle over salad, toss to combine, and serve immediately. If you don’t use all the vinaigrette, extra will keep airtight in the fridge for up to 1 week.

You can find complete recipes of this APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE in averiecooks.com

Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing

Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing

MERRY CHRISTMAS everyone!!! I hope you’ve had such a wonderful holiday!

While I didn’t make this salad on Christmas I’m really wishing I had another serving of it now! Yes this may sound a little strange, I had my doubts as I was brainstorming the idea of this salad in my mind, but I’m telling you it is one of my new favorites! It has such exciting flavors that all blend so amazingly well together! We all know that cranberry and orange were made to go together but when you add in creamy avocados, salty feta cheese, crunchy toasted almonds and a slightly sweet poppy seed dressing incredible things just happen. Then of course I added grilled chicken because I wanted to make a meal out of this, plus I just love the flavor of any kind of orange chicken so I knew this salad needed it.

You can use another type of lettuce with this salad, pretty much any mellow type lettuce will do, I just love spinach for its’ color and nutrition. Another thing I may try adding to this sometime would be bacon. I actually love the way bacon and orange pair together, plus nearly any salad (or any food for that matter) is better with bacon, right?

Enjoy!

Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing
Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing

Ingredients

Dressing

  • 1/4 cup olive oil
  • 1/4 cup canola oil
  • 2 tsp orange zest
  • 1/4 cup fresh orange juice
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp honey
  • 2 tsp dijon mustard
  • 1/4 tsp salt
  • 1 Tbsp poppy seeds

Salad

  • 1 lb chicken, grilled
  • 9 oz baby spinach
  • 2 medium avocados, cored and diced
  • 1 cup crumbled feta
  • 3/4 cup sliced almonds, toasted
  • 3/4 cup dried cranberries

Directions

  1. Add olive oil, canola oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
  2. Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.

You can find complete recipes of this Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing in cookingclassy.com

Strawberry, quinoa, spinach & cashew salad

Strawberry, quinoa, spinach & cashew salad

Strawberry, quinoa, spinach and cashew salad with a homemade honey-mustard balsamic vinegar dressing. It’s a delicious Summer salad, made with healthy, clean, whole food ingredients!

This salad is vegetarian, gluten free, grain free, and dairy free! If you remove quinoa, it becomes paleo-friendly, too – a perfect lunch, dinner or snack for devoted cross-fitters. 🙂

The dressing is homemade, very basic and so delicious! Feel free to add more honey if you like your salad dressing on the sweeter side!

Add the dressing to the salad only when you’re ready to serve it, otherwise the salad will wilt really fast. Enjoy this lovely salad!

Strawberry, quinoa, spinach & cashew salad
Strawberry, quinoa, spinach & cashew salad

Ingredients

Dressing:

  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoon mustard powder
  • 1 teaspoon onion powder
  • salt and pepper

Salad:

  • one package (10 oz) fresh spinach, chopped (about 10 cups of torn leaves)
  • 4 cups sliced fresh strawberries (cleaned and hulled)
  • 1 and 1/2 cup cooked quinoa
  • 1 cup peaches, finely chopped
  • 4 green onions, chopped
  • 1 red bell pepper, chopped
  • 1/3 cup cashews

Instructions

  1. In a medium bowl, combine the dressing ingredients, and whisk together well. Add salt and pepper to taste. You can serve the dressing immediately or you can cover it and chill for an hour.

You can find complete recipes of this Strawberry, quinoa, spinach & cashew salad in juliasalbum.com

Black Bean Spinach Quesadilla

Black Bean Spinach Quesadilla

Family-friendly black bean spinach quesadillas make for a delicious and quick meatless Monday meal. This recipe, courtesy of the Calories In, Calories Out Cookbook, calls for black beans, fresh baby spinach and mushrooms–but feel free to switch them out for your family’s favorite veggies.

Black Bean Spinach Quesadilla
Black Bean Spinach Quesadilla

INGREDIENTS :

  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon minced garlic
  • 8 ounces (240 grams) cremini mushrooms, rinsed, stems trimmed, and sliced
  • 1/4 teaspoon chili powder, or to taste
  • 4 cups (6 ounces or 135 grams) loosely packed baby spinach
  • 1 cup (160 grams) canned black beans, rinsed and drained
  • 2 tablespoons minced fresh or jarred jalapeño chiles, optional
  • Salt and freshly ground pepper, to taste
  • 4 whole wheat tortillas (approx. 9-10″ in diameter) or smaller corn tortillas
  • 1 cup (120 grams) shredded reduced-fat Monterey Jack cheese
  • Fresh cilantro leaves, for garnish

INSTRUCTIONS :

  1. In a large nonstick skillet, heat the olive oil over medium-high heat.
  2. Add the garlic and cook for 20 seconds, then add the mushrooms and chili powder and saute, stirring occasionally, for 5 minutes, or until mushrooms are light golden and most of the juices have evaporated.
  3. Add spinach and stir until wilted, then add the black beans and jalapeños (if desired) and stir well until combined.
  4. Season with salt and pepper, transfer to bowl, and set aside. Wipe skillet with paper towel and set aside.
  5. Lay the tortillas on a flat surface. Sprinkle one half of each round with an equal amount of cheese, then divide the mushroom filling equally over the cheese. Fold each tortilla in half.
  6. Reheat the skillet over medium heat.
  7. Place one of the quesadillas in the skillet (add a second one if it fits) and cook for about 3 minutes on each side, or until the cheese melts and the inside is warm.
  8. Continue to cook the remaining quesadillas. Serve promptly.

You can find complete recipes of this Black Bean Spinach Quesadilla in blog.myfitnesspal.com

SAUSAGE, POTATO AND SPINACH SOUP

SAUSAGE, POTATO AND SPINACH SOUP

A bowl of true comfort food on your dinner table in 30 min or less. That’s something I can live with all week.
And even though it’s a piping hot bowl of soup, I can have this all. year. long.Although I definitely prefer having this during this time of year, especially in front of the fireplace. Not that I have one of those but a girl can dream.

Now this soup is packed with spicy Italian sausage, potatoes and hearty spinach – a complete meal in a single bowl.

SAUSAGE, POTATO AND SPINACH SOUP
SAUSAGE, POTATO AND SPINACH SOUP

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 pound red potatoes, diced
  • 3 cups baby spinach
  • 1/4 cup heavy cream

INSTRUCTIONS :

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  3. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  4. Stir in chicken broth and bay leaf, and bring to a boil.
  5. Add potatoes and cook until tender, about 10 minutes.
  6. Stir in spinach until it begins to wilt, about 1-2 minutes.
  7. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
  8. Serve immediately.

You can find complete recipes of this SAUSAGE, POTATO AND SPINACH SOUP in damndelicious.net

Chicken Burgers + My First Lettuce Harvest!

Chicken Burgers + My First Lettuce Harvest!

Don’t you love it when you make something that tastes so incredibly good and you don’t feel bad about it because its healthy?!  I love when that happens.  No doubt this would be “cleaner” if I had omitted the cheese, but….who the heck wants to omit cheese.

Chicken Burgers + My First Lettuce Harvest!
Chicken Burgers + My First Lettuce Harvest!

INGREDIENTS:

  • 4 oz. wilted spinach
  • 1/2 small onion
  • 1 clove of garlic
  • 2 green onions, roughly chopped
  • 2 T. balsamic vinegar
  • 2 t. soy sauce
  • 1 t. lemon juice
  • 1/2 t. chili powder
  • 1/4 c. shredded cheddar cheese

INSTRUCTIONS:

  1. Throw into a food processor
  2. Try not to drool into the food processor when your kitchen becomes overwhelmed with the smell of fresh garlic and onion.  Then, stir this mixture into 1 lb. ground chicken
  3. Then, I added about 1/2 c. of Panko (NO EGG!), mixed it all together, and formed them into patties

You can find complete recipes of this Chicken Burgers + My First Lettuce Harvest! in soleforthesoul.wordpress.com

QUICK & EASY CHICKPEA, TOFU AND SPINACH CURRY

QUICK & EASY CHICKPEA, TOFU AND SPINACH CURRY

Hey everyone! This is Rita here. We hope you’re as excited about this recipe as we are! Let me tell you, as much as we love spending some quality time cooking, sometimes we just haven’t got the time to spare and need to either fix something quick for lunch/dinner or rely on something we’ve got hanging in the freezer. This recipe is one of our favourites because it is super quick to prepare, yields 8 servings and freezes very well. It is safe to say we probably eat this at least once a week (and gladly!). And the best part is — this is no mediocre curry. It is a great-tasting, creamy and warming curry that will do a great job when it comes to impressing your friends and family at dinner parties.

There are a few pointers that help turn this one-pot recipe into one of the most practical we’ve got up our sleeves without compromising neither taste nor quality. First of all, it only requires cheap ingredients that we always keep as regular basic staples in our home — there is no need to run out the door at the last minute because some quirky ingredient got forgotten at the supermarket! Second, all of them were carefully picked because they require minimum to no preparation at all, they are all pretty much ready to go into the pot. And last but not least, how we chose to prepare the ingredients that actually need it also saved us a lot of time. We recommend using pre-cooked canned chickpeas instead of soaking and cooking them yourself and opting for washed, ready to use organic spinach leaves. For example, since our purpose was to make this as quick and easy as possible, we used the garlic crusher for the garlic and a grater for the fresh ginger instead of chopping them finely. We love putting our kitchen-samurai skills to the practice, but sometimes taking the shortcut pays off.

It is important to note that we try to cook exclusively with natural, organic ingredients as much as we can. No amount of time saved could be worth using highly processed ingredients which not only are super unhealthy but also do not taste like the real deal. It goes without saying that we recommend using organic unsalted canned chickpeas and organic coconut milk with absolutely no additives as some of the ingredients this recipe calls for. Using organic unsulfured dried apricots (and not the fake-looking bright orange ones!) will provide an unexpected, rich sweetness that works really well with the rest of the flavours. These are the small choices that make the simplest of recipes go a long way.

QUICK & EASY CHICKPEA, TOFU AND SPINACH CURRY
QUICK & EASY CHICKPEA, TOFU AND SPINACH CURRY

INGREDIENTS

  • 1 tbsp coconut oil
  • 1 large yellow onion, finely chopped
  • 2 fairly large garlic cloves, center germ removed and crushed with a garlic crusher
  • 2 tbsp ( or more! ) fresh ginger, grated
  • 8 dried unsulfured apricots, diced
  • 3 heaped tbsp curry powder
  • 2 400ml. cans coconut milk
  • 1 can 520ml. + 1 can 400ml. chickpeas, drained and rinsed
  • 500 gr. firm tofu, patted dry and cut into cubes
  • 3 cups packed baby spinach
  • 2 tsp coarse sea salt

TO SERVE

  • a few sprigs of coriander
  • a squeeze of lime juice
  • basmati rice

INSTRUCTIONS:

  1. Heat up the coconut oil in a wide pot on medium heat.
  2. Add onion, garlic, ginger and apricots and sautée for a few minutes, until the onion is translucent and soft.
  3. Add curry powder and mix it in well with the rest of the ingredients. Allow the spices to toast for a minute without letting them stick to the bottom of the pan.
  4. Add the coconut milk and season with sea salt, mixing well.

You can find complete recipes of this QUICK & EASY CHICKPEA, TOFU AND SPINACH CURRY in cocooncooks.com

Chicken and Spinach Skillet Pasta

Chicken and Spinach Skillet Pasta

When it’s a busy night and you have a family to feed, hearty, one-pot dishes can be your saving grace. This recipe, with juicy chicken, creamy sauce and fresh spinach, is sure to please everyone at the table.

My obsession with fast, one-pot meals is a direct result of being the mother of four boys. The “When’s dinner, Mom?” line of questioning would start like clockwork each evening as they arrived home after a very long day of school and sports. Oh, the horror if there was no dinner plan! It’s no fun to try to get a family of six to agree on what to get for dinner when it’s late, everyone is tired, and you have a pack of hungry boys on your hands.

Over the years I began to incorporate more of these simple, practical, weeknight dinners into the rotation. Even on an insanely busy day you can get a hearty, comforting dish on the table in about 30 minutes. If that meal included pasta, my boys were always satisfied … at least until after their homework was done. Wouldn’t it be lovely if we could all have the metabolism of a 16-year-old athlete?

If you’ve never cooked a one-pot pasta dish before, you’ll be amazed at the result. Dry pasta is added right to the skillet along with the other ingredients and as the liquid cooks off, you are left with perfectly al dente pasta and the base for a wonderful, creamy sauce. It’s pretty darn fabulous. If you’re lucky enough to have leftovers, it reheats beautifully and will be just as tasty the next day — or later that same night when the craving strikes.

Chicken and Spinach Skillet Pasta
Chicken and Spinach Skillet Pasta

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • Salt and fresh ground pepper, to taste
  • 1 cup diced onion
  • 1 teaspoon minced garlic
  • 2 1/2 cups chicken broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 2 1/2 cups (8 ounces) uncooked, dry penne pasta
  • 1/2 teaspoon crushed red pepper, or to taste
  • 1/2 cup half-and-half
  • 1 cup mozzarella cheese, shredded
  • 1 (5-ounce) bag fresh baby spinach
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Add 2 tablespoons olive oil to a 12-inch, deep skillet or saute pan and place over medium heat. Add the chopped chicken and cook, stirring frequently. Sprinkle the chicken with Italian seasoning, a touch of salt and fresh ground pepper, and continue cooking for 3 or 4 minutes or until chicken is completely cooked through. Transfer the chicken to a plate and cover to keep warm.

You can find complete recipes of this Chicken and Spinach Skillet Pasta in ehow.com

HOMEMADE MINESTRONE SOUP

HOMEMADE MINESTRONE SOUP

An easy to make, minestrone soup recipe that tastes 1000 times better than the Olive Garden’s version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It’s also protein packed with red kidney beans and great northern beans. You’ll be full for hours from this healthy, nutritious soup!

How about I throw a bunch of ingredients (say, veggies, beans, and pasta) into a crockpot and call it dinner? This minestrone soup is probably going to be the easiest thing you’re ever going to cook. And the best part? You didn’t even need to turn on the stove!

I wonder if it’s even legal for me to call this a minestrone soup recipe? It’s ingredients that get tossed into the slow cooker and a few hours later, they come out in the form of a soup. Don’t you just love lunches and dinners like that? This gal right here is a big fan of those kinda meals.

So guys, I have news. I ♥ vegetables. And you already knew that. And now you know it even more.

My hope for you with this soup → that you make this on a really chilly and busy October night. It’s absolutely perfect for those days/nights when you have only 3,018,857 things to get done, and the fact that the crockpot is awesome and takes on the dinner responsibilities for the evening means you have the 30 minutes you would’ve spent making dinner to do what. ever. you. like.

Real excitement right there. Ideally, that would happen in a big, comfy chair with a good book and a warm blanket. These oh so rare, picture perfect moments are brought to you by my slow cooker minestrone soup recipe.

Shall I dare say my minestrone soup recipe is better than the Olive Garden’s version? Yes, I think I will. Don’t get my wrong, I first fell in love with minestrone soup at the Olive Garden. It actually set the expectation of what a minestrone soup should be, for me. The canned stuff was absolutely no good at all. And after researching the interweb till there weren’t anymore recipes to research, I decided to come up with my own.

So what makes my minestrone soup recipe unique and better? Well i’ve got a secret ingredient. Any guesses? Okay, I’ll give you a hinnnnt. It’s in the picture above. And it’s a red blob. No, not the diced tomatoes, the other red blob.

*Shhh* i’m only sharing this with you because we’re friends. Ready for it?

HOMEMADE MINESTRONE SOUP
HOMEMADE MINESTRONE SOUP

INGREDIENTS:

  • 2 cans (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1/4 cup sun-dried tomato pesto (homemade or store-bought)
  • 1 parmesan rind
  • 4 cups vegetable stock
  • 2 cups water
  • 1 cup carrots, diced
  • 1 1/4 cup celery, diced
  • 1 1/2 cup white onion, diced
  • 4 – 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 sprig rosemary (or 1/2 teaspoon dried)
  • 2 bay leaves
  • salt and pepper to taste
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1 1/2 cups zucchini, diced
  • 1 1/2 cups tubular (ditalini) pasta
  • 1 cup frozen green beans, thawed
  • 2 1/2 cups baby spinach, chopped
  • Finely shredded Parmesan cheese, for serving (or Romano)

DIRECTIONS:

  1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.

You can find complete recipes of this HOMEMADE MINESTRONE SOUP in littlespicejar.com