Yields about 12 half cup servings of filling
Ingredients:
1 1/2 cups seasoned, cooked and diced chicken breast meat
1 tbs olive oil
1 cup onion, diced
1 cup red bell pepper, diced
1 banana pepper, diced (we used some pickled ones we had on hand)
A pinch of red pepper flakes
Salt and pepper
1 clove of garlic
1 (heaping) tbs all purpose flour
3/4 cup chicken broth (we used water and a boullion cube)
4 cups fresh baby spinach, stems removed, coarsely chopped (we used a 10 oz. package of frozen chopped spinach, defrosted and moisture squeezed out)
1 15.5 oz can of white beans (navy, great northern, cannellini)
Cooking spray
Flour tortillas (burrito size)
Shredded cheese
Diced avocado
Sour cream
Instructions:
In a large skillet, heat olive oil over medium-high heat.
Add onion, red bell pepper and banana pepper.
Season with crushed red pepper flake and salt and pepper.
Sauté until veggies have softened, about 6-8 minutes.
Add garlic and sauté for another minute.
Sprinkle the flour over the veggies and story to combine.
Cook while stirring for several minutes to cook the raw flavor out of the flour. Whisk in chicken broth and stir until thickened.(when it bubbles that's as thick as it's gonna get)
Add spinach and continue cooking til it's wilted (if using fresh).
Stir in cooked chicken and beans. Remove from heat.
Spray a large skillet or griddle with cooking spray.
Heat over medium-high heat.
Place one tortilla on griddle or pan and spread cheese over tortilla.
Spread chicken bean and spinach mixture over one half of tortilla.
Flip the empty half over the spinach mixture.
Cook until golden and crispy on both sides.
Remove from heat and cut into slices. Top with avocado and sour cream. (Though they don't need toppings!) Enjoy!
Thanks to othersideoffifty.com for this delicious recipe!
Wednesday, October 24, 2012
Wednesday, September 19, 2012
Pumpkin Pie Smoothie
Super simple breakfast!
Ingredients:
1/2 banana
1/3 cup pumpkin puree
1/3 cup plain Greek yogurt
3/4 cup vanilla almond milk (or vanilla soy milk)
A few shakes of pumpkin pie spice (or a dash each of cinnamon, nutmeg and ginger)
4-5 ice cubes
Instructions:
Put all ingredients in a blender. Run on "Crush Ice" mode first (or pulse) until the ice is broken up. Then blend until smooth. Enjoy!
*I found that the smoothie needed more spice and needed to be sweetened a little more with honey or sugar or agave, but that was my personal taste. The kids liked it as it was so taste and see! :)
Ingredients:
1/2 banana
1/3 cup pumpkin puree
1/3 cup plain Greek yogurt
3/4 cup vanilla almond milk (or vanilla soy milk)
A few shakes of pumpkin pie spice (or a dash each of cinnamon, nutmeg and ginger)
4-5 ice cubes
Instructions:
Put all ingredients in a blender. Run on "Crush Ice" mode first (or pulse) until the ice is broken up. Then blend until smooth. Enjoy!
*I found that the smoothie needed more spice and needed to be sweetened a little more with honey or sugar or agave, but that was my personal taste. The kids liked it as it was so taste and see! :)
Tuesday, May 29, 2012
Leek and Veggie Soup
Ingredients:
8 medium leeks (Trimmed to just the light green and white parts), chopped
1 medium onion, chopped
1 head of cauliflower, chopped
1-2 small crowns broccoli, chopped
2 ribs of celery, chopped
2 small boiling potatoes washed and diced
1 stick (1/2 cup) unsalted butter
1/2 cup dry white wine
6 cups chicken stock (half cup more if you choose to omit the wine)
1/4 cup all purpose flour
Instructions:
Slice the leeks, then wash them in a large bowl of water, agitating them well. Lots of dirt gets in all those layers! Drain them well in a colander.
Melt butter in your soup pot. Add leeks, onion, cauliflower, broccoli, celery and potatoes. Cook over medium heat, stirring occasionally until slightly softened, about 8 minutes. Add flour and sauté 2 to 3 minutes more. Add wine and stock. Bring to a boil, then reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Use a stick blender to blend directly in pot or transfer to blender in small batches to break up the veggies. BE CAREFUL WHEN BLENDING HOT FOODS! Serve with rice. The longer it sits, the more the flavors marry and the better it is!
8 medium leeks (Trimmed to just the light green and white parts), chopped
1 medium onion, chopped
1 head of cauliflower, chopped
1-2 small crowns broccoli, chopped
2 ribs of celery, chopped
2 small boiling potatoes washed and diced
1 stick (1/2 cup) unsalted butter
1/2 cup dry white wine
6 cups chicken stock (half cup more if you choose to omit the wine)
1/4 cup all purpose flour
Instructions:
Slice the leeks, then wash them in a large bowl of water, agitating them well. Lots of dirt gets in all those layers! Drain them well in a colander.
Melt butter in your soup pot. Add leeks, onion, cauliflower, broccoli, celery and potatoes. Cook over medium heat, stirring occasionally until slightly softened, about 8 minutes. Add flour and sauté 2 to 3 minutes more. Add wine and stock. Bring to a boil, then reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Use a stick blender to blend directly in pot or transfer to blender in small batches to break up the veggies. BE CAREFUL WHEN BLENDING HOT FOODS! Serve with rice. The longer it sits, the more the flavors marry and the better it is!
Tuesday, May 22, 2012
Veggie Lo Mein
Ingredients
1 lb. lo mein noodles (usually found in the 'ethnic' food section of the store)
2 tsp. vegetable oil
1 tsp. sesame oil
2 or 3 garlic cloves, minced (depends on how much you like garlic!)
1 inch chunk fresh ginger root, peeled and minced (buy fresh! You'll be glad you did!)
1 medium onion, roughly chopped
1 cup coarsely shredded carrots
1 1/2 cups coarsely shredded zucchini
Green onion tops, chopped
Soy sauce to taste
White pepper to taste
Cook lo mein noodles according to package directions until slightly tender but still quite chewy, about 2 minutes. Drain and rinse, then spray or drizzle noodles with oil. Run your fingers through them to separate the strands and distribute the oil. This will help keep them from sticking together. Set aside.
Heat the vegetable oil and sesame oil in a wok over high heat until it just smokes. Add the garlic and ginger and stir fry just until fragrant, about 1 minute. Add the noodles and stir fry until golden. Remove noodles from wok and set aside. Add the vegetables and stir fry until crisp-tender. Add the noodles back to the wok and cook until they are just tender and have absorbed the liquid from the vegetables. (If the veggies don't seem to release any liquid add a little water before putting the noodles in.) Stir in soy sauce and white pepper to taste and serve.
Tip: Be sure to prep all the veggies before hand. You don't want to be caught needing them and they're not ready!
1 lb. lo mein noodles (usually found in the 'ethnic' food section of the store)
2 tsp. vegetable oil
1 tsp. sesame oil
2 or 3 garlic cloves, minced (depends on how much you like garlic!)
1 inch chunk fresh ginger root, peeled and minced (buy fresh! You'll be glad you did!)
1 medium onion, roughly chopped
1 cup coarsely shredded carrots
1 1/2 cups coarsely shredded zucchini
Green onion tops, chopped
Soy sauce to taste
White pepper to taste
Cook lo mein noodles according to package directions until slightly tender but still quite chewy, about 2 minutes. Drain and rinse, then spray or drizzle noodles with oil. Run your fingers through them to separate the strands and distribute the oil. This will help keep them from sticking together. Set aside.
Heat the vegetable oil and sesame oil in a wok over high heat until it just smokes. Add the garlic and ginger and stir fry just until fragrant, about 1 minute. Add the noodles and stir fry until golden. Remove noodles from wok and set aside. Add the vegetables and stir fry until crisp-tender. Add the noodles back to the wok and cook until they are just tender and have absorbed the liquid from the vegetables. (If the veggies don't seem to release any liquid add a little water before putting the noodles in.) Stir in soy sauce and white pepper to taste and serve.
Tip: Be sure to prep all the veggies before hand. You don't want to be caught needing them and they're not ready!
Wednesday, March 7, 2012
Spinach Artichoke Pasta Bake
Here's a recipe I adapted from one I found on Pinterest.
Ingredients:
16 oz. whole wheat garden elbow macaroni (any short noodle will work)
1 tbs. olive oil
1 cup chopped onion
3 cloves garlic
1 cup sour cream
4 oz cream cheese (at room temperature)
3/4 cup parmesan cheese
1 tsp. lemon juice + zest (didn't find this made much difference in flavor, but maybe I didn't put enough zest)
10 oz frozen spinach (thawed and excess moisture squeezed out)
13.5 oz can of artichoke hearts, rinsed and chopped
1 cup mozzarella
salt and pepper to taste
Instructions:
Preheat oven to 425.
Cook pasta according to package directions. Reserve 1/4 cup of the pasta water before you drain the cooked pasta. Heat oil in pan and cook onions 8-10 minutes. Add garlic and for one minute. In a large bowl, mix sour cream, cream cheese, parmesan, lemon, onions and garlic. Add pasta and mix. Stir in Spinach, artichokes and cooking liquid from the pasta, salt and pepper. Stir in 1/2 cup mozzarella. Place mixture into greased 2.5 - 3 quart casserole dish and place the rest of the mozzarella on top. Bake in preheated oven until golden brown on top. (About 10-15 minutes)
Wednesday, February 22, 2012
Spinach Walnut Penne
Ingredients:
2 cups vegetable broth (or bullion and water)
1 can (14.5 oz.) petite diced tomatoes
2 cups dry multigrain penne pasta, uncooked
2 tbs. margarine (or salted butter)
1 package (6 oz.) baby spinach
1/3 cup chopped walnuts
1/2 cup parmesan cheese
Basil and oregano to taste
3 cloves garlic
Instructions:
Combine broth, undrained tomatoes, garlic, basil, oregano, pasta and margarine in a large skillet. Bring to a boil over high heat, stirring occasionally. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally. Stir in spinach and cook 2 to 4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.
2 cups vegetable broth (or bullion and water)
1 can (14.5 oz.) petite diced tomatoes
2 cups dry multigrain penne pasta, uncooked
2 tbs. margarine (or salted butter)
1 package (6 oz.) baby spinach
1/3 cup chopped walnuts
1/2 cup parmesan cheese
Basil and oregano to taste
3 cloves garlic
Instructions:
Combine broth, undrained tomatoes, garlic, basil, oregano, pasta and margarine in a large skillet. Bring to a boil over high heat, stirring occasionally. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally. Stir in spinach and cook 2 to 4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.
Wednesday, February 8, 2012
Spinach Mac and Cheese
Ingredients
1/2 cup panko bread crumbs
1/2 cup + 2 tbs. unsalted butter
1/2 cup + 3 tbs. shredded parmesan cheese
1/2 cup all purpose flour
4 cups low fat milk
6 oz. sharp cheddar cheese
6 oz. mild cheddar cheese
16 oz. pasta (penne, rotini or other textured noodle)
1 package frozen spinach, defrosted
Salt and pepper to taste
Instructions
Preheat oven to 350°. Melt 2tbs. butter and mix with bread crumbs and 3 tbs parmesan cheese. Set to the side. Cook noodles until very al dente. (Hint: If your spinach is still frozen, throw it into the boiling noodles at the last minute to defrost quickly.) Drain and put noodles and spinach into a casserole dish or 13x9 baking dish. Melt remaining butter in medium saucepan over medium heat. Add flour and cook for 2-3 minutes. Whisk in milk a little at a time. (Completing this step with patience will keep your sauce from having lumps!) Once all the milk is whisked into the saucepan, increase heat to medium high and heat to boiling, stirring frequently. Once sauce is think enough to coat the back of a spoon, remove from heat and stir in cheeses. Add salt and pepper. Pour sauce over noodles and spinach in baking dish. Mix well. Top with bread crumb mixture. Bake 25 - 30 minutes, until bread crumbs are golden and cheese sauce bubbles.
1/2 cup panko bread crumbs
1/2 cup + 2 tbs. unsalted butter
1/2 cup + 3 tbs. shredded parmesan cheese
1/2 cup all purpose flour
4 cups low fat milk
6 oz. sharp cheddar cheese
6 oz. mild cheddar cheese
16 oz. pasta (penne, rotini or other textured noodle)
1 package frozen spinach, defrosted
Salt and pepper to taste
Instructions
Preheat oven to 350°. Melt 2tbs. butter and mix with bread crumbs and 3 tbs parmesan cheese. Set to the side. Cook noodles until very al dente. (Hint: If your spinach is still frozen, throw it into the boiling noodles at the last minute to defrost quickly.) Drain and put noodles and spinach into a casserole dish or 13x9 baking dish. Melt remaining butter in medium saucepan over medium heat. Add flour and cook for 2-3 minutes. Whisk in milk a little at a time. (Completing this step with patience will keep your sauce from having lumps!) Once all the milk is whisked into the saucepan, increase heat to medium high and heat to boiling, stirring frequently. Once sauce is think enough to coat the back of a spoon, remove from heat and stir in cheeses. Add salt and pepper. Pour sauce over noodles and spinach in baking dish. Mix well. Top with bread crumb mixture. Bake 25 - 30 minutes, until bread crumbs are golden and cheese sauce bubbles.
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