Sunday, August 23, 2015
5 tbsp. olive oil
5 tbsp. olive oil
1 large onion, chopped
1 large carrot, chopped
2 ribs celery, chopped
2 cloves garlic, diced
pinch red pepper flakes
3 15.5oz. cans cannellini beans
1 can petite diced tomatoes
5-6 cups chicken broth (Start with five, then gradually add.)
2 cups fresh spinach, chopped
2 cups fresh spinach, chopped
1.5 cups ditalini pasta
salt and pepper (to taste)
- In a stock pot or Dutch oven, heat olive oil and add onions. Cook until translucent.
- Add carrots, celery, garlic, and red pepper flakes, and cook for 5 minutes. (I used mini food processor to mince carrots and garlic.)
- Add 2 cans of beans (with liquid) to pot and stir. With the last can of beans, puree with blender or manually mash, and add to pot and stir.
- Add diced tomatoes (I roughly pureed these too) and the chicken broth and stir.
- Bring all to a simmer, then add the chopped spinach and ditalini pasta (uncooked) and allow it to cook.
Tuesday, August 18, 2015
Preheat the oven to 500˚ F. In a bowl, combine the spinach, ricotta, mozzarella, Parmesan, olive oil, egg yolk, garlic, cooked chicken sausage, optional oregano, and red pepper flakes. Stir well until evenly combined.
Friday, August 7, 2015
another great bite to eat for kids. hidden veggies! super yummy!
1 pound ground turkey
2 teaspoons garlic powder
3/4 cup grated zucchini
1/4 cup grated carrots
3/4 breadcrumbs (seasoned or unseasoned)
1 large egg
1 teaspoon kosher salt
1/4 teaspoon pepper
Line a large baking sheet with wax paper.
Place all the ingredients in a large bowl and mix together with your hands. Do not overwork the meat!
Using a medium cookie scoop, (or about 2 tablespoons), form the meat into individual balls and place onto prepared baking sheet.
In a large skillet over medium heat, add about 2 tablespoons of olive oil.
Once the oil is hot, carefully place the meatballs into the skillet and let them brown on one side. Turn over carefully with tongs. Continue cooking until meatballs are cooked through, about 7-10 minutes. Remove from skillet and place on paper towel-lined plate. Cook in batches if all meatballs don't all fit at once. (*These can be frozen for later! Allow meatballs you plan to freeze to cool, then place in a Ziplock bag to store in freezer.)
While meatballs are cooking, heat your favorite spaghetti sauce in a saucepan. Transfer cooked meatballs (that you plan to eat that night) to spaghetti sauce to warm through.
Serve with pasta or zoodles (zucchini noodles).
*Adapted from www.tablefortwoblog.com
Sunday, July 26, 2015
Saturday, July 11, 2015
- ½ Tablespoons canola or vegetable oil (I used one tablespoon.)
- 1 whole onion, chopped
- (I also grated one carrot for an extra boost of veggies.)
- 1 pound ground beef (I used half ground beef, half ground turkey.)
- 1 dash salt
- 1 dash black pepper
- ½ pounds pasta (Small shells are best.)
- 15-ounce can tomato sauce
- 14½-ounce can diced tomatoes with green chilies (I just used a regular can of petite diced tomatoes.)
- 15-ounce can kidney or black beans, drained and rinsed
- 1-½ Tablespoon chili powder
- 2 teaspoons cumin
- 3 dashes cayenne powder, optional
- ¼ cups water
- 2 cups shredded cheddar cheese
- ½ cups sour cream, for topping
- 4 Tablespoons sliced green onions, for topping
Directions:1. Start by preheating the oven to 350 degrees.
2. Drizzle the oil into a large skillet on medium high heat. Add the onions (and carrots if you'd like!) and sauté for about 3 minutes.
3. Add the ground meat and season with salt and pepper. Cook until no longer pink.
4. While the meat is cooking, cook your pasta in a separate stock pot according to package instructions for firm al dente. Once cooked, drain off the water and set pasta aside.
5. After meat is cooked, add the tomato sauce, diced tomatoes with green chilies, beans, chili powder, cumin, cayenne (if desired) and water. Give it a stir and let it simmer for about 5 minutes.
6. Transfer the cooked pasta into the pot. Stir to combine.
7. Pour the chili pasta mixture into a 9×13 pan. Flatten it out with a spatula and sprinkle with cheese. Place in the oven for 30 minutes or until the edges are bubbling and the cheese has fully melted.
8. Spoon into serving dishes and top with sour cream and green onions.
(This is the perfect meal to make early in the day for an easy dinner. If you go that route, wait to add the shredded cheese until ready to bake.)
Wednesday, July 8, 2015
This is a two part post; I made the pulled chicken to make little pizzas but I made some adaptations to the recipe to significantly simplify your dinner! If you don't want to make the pizzas, the chicken is delicious as is, so feel free to stop there and make sandwiches instead!
FOR PULLED BBQ CHICKEN: