Wilted Spinach, Mushroom and Cheese Sandwich

This recipe is from Stephanie Nielsen.


Do you have bread? Do you have Spinach? How about cheese, onions and mushrooms? These are staples in my home, which means if I have had a long day, I can throw together this sandwich in a hurry, and still really think I put dinner together. It's brilliant! 
Since I made this recipe up, I am not exactly sure on amounts. It is a easy and I am sure you can figure this one out. 

Sautee white onion and mushrooms in olive oil together until soft. 
Add course salt and pepper. 
Meanwhile, toast whole wheat or grain bread. 
Add Dijon deli mustard like and mayonnaise on toasted bread. 
Right before adding mushrooms to toast, add bunch of spinach to mixture and let them wilt slightly add balsamic vinegar and mix around for a few more minutes.
Place on toasted bread with cheese such as fresh mozzarella.

Quick Weeknight Asian Turkey Lettuce Wraps

A recipe from my sister Kate.  These are sooo tasty!

2 Tablespoons extra virgin olive oil

1 Cup finely chopped onion

1 lb ground turkey breast

t
¼ teaspoon salt


¼ teaspoon pepper


¼ teaspoon garlic salt (I used Lawry’s)

1 12 oz bag of Broccoli Slaw (found it at Super Target, saw it at Sprouts also)

1 small can drained water chestnuts

½ Cup Teriyaki Sauce


1 teaspoon sesame oil

Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.

2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!

BBQ Chicken Salad with Cilantro Ranch Dressing

This is a recipe from my sister Kate.  Low-carb, delicious and great for the summer!

3 Cups thinly sliced Green Leaf Lettuce 


¼ Cup corn 


¼ Cup black beans 


8 grape tomatoes, halved 


1 cooked grilled chicken breast 


¼ Cup favorite BBQ Sauce 


¼ Cup shredded mozzarella cheese

 ¼ Cup prepared ranch dressing 


1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

Black Bean and Veg Burritos

This is a recipe from my sister Kate.  She originally got it off the Rookie Cookie blog.  Healthy and yummy!


For the black beans:

Olive oil

3 cloves garlic, chopped

1 jalapeno, seeded and finely chopped

1 small white onion

1 large can black beans, drained and rinsed

1 teaspoon ground cumin

Salt and pepper

For the fillings:

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 yellow onion, halved and thinly sliced

1 package burrito-sized tortillas

Salsa

¼ cup chopped fresh cilantro

1 avocado, diced

1 cup shredded cheddar cheese

For the black beans, heat olive oil over medium heat. Add garlic, jalapeno and onion; sauté for 2 minutes. Add black beans and spices to the pan and cook for 15 minutes, stirring occasionally. Transfer beans to a serving dish.

In another pan, heat olive oil over medium-high heat. Add bell peppers and onion. Cook, stirring often, until bell peppers are softened.

To put together the burritos, place a scoop of beans on the tortilla. Add the peppers and onion. Top with cheese, salsa, cilantro and avocado. Wrap up and enjoy!

Rookie’s Notes: Of course you could be more carb-smart and make these with whole wheat tortillas. 

Marinara Sauce with Linguine

A recipe from my sister Kate.

1 tablespoon olive oil

4 cloves garlic, thinly sliced

1 28-ounce can whole or diced tomatoes, undrained

1/4 teaspoon red pepper flakes

1 1/2 teaspoons dried oregano

1 teaspoon kosher salt

1 teaspoon sugar

16 ounces linguine

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Remove from heat.  Cook the linguine according to the package directions. Drain and divide among individual plates. Spoon the sauce over the top.

Yield: Makes 4 servings

Nie Nie’s Mexican Lasagne

This is a favorite recipe of me and my sister Kate.  She introduced it to me a few years ago when she came out for a visit.  She got it off of Stephanie Nielsen's blog.  We love Nie Nie and wish her and her family the best!

1 cup fresh cilantro leaves

4 scallions, coarsely chopped

Coarse salt and ground pepper

10 ounces fresh baby spinach

Nonstick cooking spray

8 (6-inch) corn tortillas

1 (15.5 ounces) pinto beans, drained and rinsed

1 cup prepared salsa (mild or medium)

8 ounces pepper Jack cheese, grated (about 2 cups)

Directions:

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Greek Salad

My sister Kate's recipe:

2 TBS red wine vinegar

4 garlic cloves minced

1 t dijon mustard

1/2 t sea salt

1/2 t pepper

1/4 cup e.v.o.o.

2 tom, cut into 3/4 inch dice

1 cucumber peeled and halved lengthsie and cut into 1/4 inch slices

1/2 cup pitted kalamata olives

1/4 red onion thinly sliced

3 cups marinated tofu “feta”

Salad greens

In a small bowl, whisk together the red wine vinegar, garlic, mustard, salt, and pepper. Slowly whisk in the olive oil; set the dressing aside.

In a large bowl, combine the tomatoes, cucumber, olives, and onion. Gently toss in the marinated tofu “feta” and dressing to taste. Serves as is for a side, or on top of salad greens for an entree.

Enchilada Bake

This is my sister Katie's recipe.  This recipe is a PETA favorite. It is easy to make and extremely flavorful—a guaranteed crowd-pleaser!

12 oz. vegetarian burger crumbles (try Morningstar Farms brand—www.kelloggs.com)

1 packet taco seasoning

2 15.5-oz. cans enchilada sauce

18 corn tortillas

2 15.5-oz. cans pinto beans, drained

2 green onions, chopped

2 cups vegan cheddar cheese, shredded (try Follow Your Heart brand—www.followyourheart.com)

1 4.5-oz. can diced green chilies

2 cups Fritos corn chips, finely crushed

• Preheat the oven to 375°F. 
• In a small bowl, combine the burger crumbles and taco seasoning and set aside.
• Spray a 9-inch by 13-inch pan with oil.
• In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
• Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.

Makes 6 servings

Breaded and Baked Italian Eggplant

One of my sister Katie's recipes

1 eggplant

1/2 cup soy milk

Egg replacer equivalent to 1 egg

1 cup Italian-style bread crumbs

1 tsp. salt

1 tsp. pepper

1/2 cup flour

1/2-1 cup marinara sauce

Basil (optional)

• Cut the eggplant into 1/2-inch slices, then liberally coat with salt and set in a colander for 1 hour to drain. Rinse the excess salt from the eggplant and pat dry. 
• Preheat the oven to 400˚F. 
• In a medium bowl, combine the soy milk and egg replacer and mix well. 
• In another medium bowl, combine the bread crumbs with the salt and pepper. 
• Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumb mixture. Dredge the eggplant in flour and shake off the excess. Submerge the eggplant in the egg replacer mixture, shake off the excess, and then coat evenly with bread crumbs. 
• Place the eggplant in a single layer on a lightly greased baking sheet. Bake, uncovered, for 25 to 30 minutes, or until the eggplant is crisp on the outside and tender inside. 
• Serve topped with marinara and chopped basil, if desired.

Turkey Meatball and Pasta Primavera

So for some reason I get a lot of good recipes off the backs of the boxes, bags and cans of food I buy.  Here is another good one.  Quick and healthy, my husband and I like it a lot.

1 14-oz. bag frozen turkey meatballs (or regular if you prefer)
1 cup diced red bell pepper
1 cup diced onion
2 cloves garlic, diced
1 cup tomato, diced (or 1 cup canned diced tomatoes if you don't have fresh)
1/2 cup fresh cilantro (optional)
1/4 cup green onions, chopped
2 Tbsp. olive oil
1/2 cup grated cheese (asiago, romano, paremsan)

Cook meatballs and pasta according to individual package directions.  Saute bell pepper, onion, garlic and tomatoes in one tablespoon olive oil until soft.  Add the cooked pasta and additional tablespoon of oil.  Stir for two minutes.  Pour into serving bowls and sprinkle cilantro, scallions, and cheese on top.

Southwestern Beef Chili with Corn

My sister and I love Real Simple.  For Christmas she gave me their newest cookbook.  I haven't gone to the store in ages, but tonight I actually had all the ingredients for this soup.  It was really good, and the kids ate it up.  I loved it because it was healthy and had lots of vegetables.  I used turkey meat instead of ground beef.  The recipe says it's also good the next day over tortilla chips and cheese for nachoes.

Southwestern Beef Chili With Corn

Serves 4
Hands-On Time: 10m
Total Time: 30m

Ingredients

1 tablespoon olive oil

2 carrots, chopped

1 onion, chopped

1 poblano or bell pepper, chopped

1/2 pound ground beef

2 tablespoons tomato paste

2 15-ounce cans black beans, rinsed

1 tablespoon chili powder

kosher salt and black pepper

1/2 cup corn kernels (from 1 ear, or frozen and thawed)

1/2 cup grated Cheddar (2 ounces)

2 scallions, sliced

Directions

1.Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes.

2.Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.

3.Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.

4.Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.

5.Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.

6.Divide the chili among bowls and top with the Cheddar and scallions.

Vegetable Fried Rice

This is one of my husband's favorites. I love all the fresh vegetables!

1 1/2 cups long-grain white rice
3/4 cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon white wine or rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon peanut or olive oil
2 carrots, cut into matchstick-size strips
2 cups snow peas, cut into thirds
2 cups bean sprouts
4 scallions (white and light green parts), thinly sliced
4 eggs, lightly beaten
Directions

1
Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger; set aside.
2
Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the snow peas, bean sprouts, and 3 tablespoons of the soy sauce mixture and stir-fry until the vegetables are almost tender but still crisp, about 2 minutes. Transfer to a bowl.
3
Return skillet to medium heat and add the remaining sauce mixture, the rice, and scallions. Cook until warmed through, about 1 minute.
4
Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with a spatula until set. Stir the eggs into the rice. Transfer the rice mixture to individual plates and top with the vegetables.

Jen's Power Smoothie

My friend Jen introduced me to these smoothies. She calls them green smoothies, but my sister and I have tweaked the recipe a little bit, and our's are more purple (which to me look more appetizing to eat than the green.) These smoothies have so many vitamins and nutrients in them, if you eat one in the morning, your fruits and veggies are taken care of, along with so many other good things like omega-3 and fiber, etc. These measurements are appoximations, so you can play with it to your taste and liking.

1 cup vanilla or plain yogurt
1/2-1 cup orange juice
1-2 ripe bananas
about 1 cup frozen berries (blueberries, strawberries, blackberries, or a combination of all)
1-2 Tbsp. flax seed (whole or ground meal)
huge handful of baby spinach
2-3 large kale leaves, removed from the hard stalk
2-3 large collard greens, removed from the hard stalk
large cup of ice
agave nectar or honey to sweeten

My friend Jen doesn't use yogurt or orange juice, but I feel like it just makes it taste better. Plus the yogurt and o.j. adds protein and vitamin C. I also add a few more berries than she does, and agave nectar because if it doesn't look or taste good, my kids won't drink it! She also adds a scoop of protein powder, and you can do this if you want, but I found it makes it taste grittier or chalkier and it brings out the taste of the greens, which you're trying to mask.

The key is to blend this really really really well so the greens are blended and hidden. Also, another key is the bananas because it makes it smooth and sweet. But you can play with this recipe to your liking, I have a ton of friends who eat this smoothie now and it seems like we all have our own version. But it is really tasty and so good for you, and makes me feel like I'm giving my kids some great nutrition!

Red Lentil Curry

A recipe from my friend Stephanie. It was really good, and again, my kids ate it! Success!

2 T. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 T. grated ginger root (or 1 t. powdered)
1 1/2 c. red lentils, cleaned and rinsed
1 can garbanzo beans, drained and rinsed
3 c. chicken broth
1 can coconut milk
2 t. curry powder
1 t. turmeric
salt to taste
hot cooked rice (my favorite is Jasmine)
cilantro, for garnish (optional)
plain yogurt (optional)

Start rice cooking. Heat oil in skillet, add onion and garlic. Cook, stirring, for 2-3 minutes. Add ginger. Cook until onion is soft, then add broth, lentils, garbanzo beans, coconut milk, curry powder, and turmeric. Cook until lentils are soft, 20-30 minutes. Taste for salt, add more if necessary. Serve over hot cooked rice. Could also make into soup by adding more liquid and either eliminating rice or adding a little with the lentils. If you want to add cooked cubed chicken, it would probably be good too. This could also be a side dish if you didn't want to eat it as a main dish.

A warning: If you're kind of a clean freak like me, I wouldn't give this to babies or toddlers who spill or messy with their food. Curry can stain really bad, and is hard to get out, so eat with caution (if you care!)

Black Beans and Polenta

I found this recipe on the back of a Westbrae Natural Organic Black Bean can. The great thing about it is that it's so easy and you probably have everything in your pantry already!

3 Tbsp. olive oil
1 medium onion, chopped
4 large garlic cloves, minced
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1 tsp. cumin
3/4 tsp. ground coriander
1 tsp. dried basil
1/4 tsp. oregano
1 can black beans
1 14-oz. can diced tomatoes
Polenta (or cornbread, rice or couscous)

Heat oil in a large skillet. Add everything except the beans and tomatoes. Saute until the onions are soft, about 5 minutes. Add the tomatoes and beans and heat until bubbly. Serve over slices of pan-grilled polenta (or cornbread or rice.)

Note: I didn't have any dried coriander so I used fresh cilantro instead (which is what coriander is.) I also served it with couscous because my daughter loves it. You can also season it a bit more to taste. So yummy and healthy!

Seriously good Salsa :)

Does anyone even get on here anymore? If you do, leave a comment on this post so I know that this recipe blog is still alive! Anyway, this salsa is comparable to Chili's salsa, and in my opinion, just as good! And, it's super easy so that's a definite plus!

2 cans MEXICAN stewed tomatoes
1 or half bunch cilantro
1 small can Herdez green salsa
2 cloves garlic (or 1 tsp minced dried garlic)

Put one can tomatoes and cilantro in processor/blender and blend for like 20-30 seconds. Add the rest of the ingredients and pulse until garlic is no longer in big chunks.

This makes ALOT, but it will stay good in your fridge for about 5 days. Enjoy!

Where'd everybody go?

From Real Simple. This soup is absolutely delicious! I also like to add zucchini and a handful of macaroni. It's a very nutrient rich soup, can be frozen, and my 16 month old devours it!

Serves 4
Hands-On Time: 20m
Total Time: 40m

Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces (1 cup)
1 cup chopped broccoli
freshly grated Parmesan
1 baguette, sliced and toasted (optional)
1 cup water

Directions
Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes.
Add the broth, water, potatoes, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
Add the tomatoes, beans, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan. Serve with toasted baguette slices if desired.

Avocado-and-Tomato Wedge Salad With Balsamic Vinaigrette

This is a very fast, easy and surprisingly filling lunch. Enjoy!

Avocado-and-Tomato Wedge Salad With Balsamic Vinaigrette

Rich avocados layered with heirloom tomatoes are highlighted in this tasty salad with a simple vinaigrette.
1/2 cup extra-virgin olive oil
1/2 cup white balsamic vinegar
1 garlic clove, crushed
1 tsp. ground mustard
Salt, to taste
Black pepper, to taste
1 ripe avocado
2 medium, firm heirloom tomatoes, cut into wedges
1 Tbsp. minced fresh basil

• In a small bowl, whisk together the oil, vinegar, garlic, and mustard. Season with the salt and pepper and set aside. 
• Carefully remove the skin from the avocado. Cut in half and remove the seed. Slice the avocado into 1/4-inch wedges. 
• Place a tomato wedge on a plate and layer an avocado wedge on top. Continue layering to create a fan shape. Do this on 2 plates. 
• Drizzle the vinaigrette over the wedges. Sprinkle the basil on top and serve immediately. 

Makes 2 servings

(And it's vegan!)

Red Kidney Bean Curry (Rajmah)

I made this for Sunday dinner yesterday. It was SO delicious! It has an ethnic taste with not too much spice. My ten month old Claire, LOVED it! Every time I'd give her a bite, she'd go "mmmmmm!!!!" So I'm sure your children will like it. It's vegetarian with tons of good protein, low fat, and fast. If you skip out on the dollop of yogurt, it's vegan. Enjoy! I got it from www.smittenkitchen.com

Red Kidney Bean Curry [Rajmah]
Adapted from an Arora spice blend

This is an Indian cousin of your favorite spicy red bean chili.
Serves 6

1/3 cup extra virgin olive oil
1/4 cup chopped fresh ginger
1 medium onion, finely chopped

1 plum tomato, diced

3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cumin seeds

1/2 teaspoon ground tumeric
1/4 teaspoon cayenne
8 ounce can of tomato sauce or 8 ounces of one of your choice
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained

1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.
Serve over rice or with naan. A dollop of plain yougurt on top is heavenly.

Pasta Salad with Asparagus and White Beans

This post is mainly for my sister, who is a new-found vegetarian. This is a great pasta salad, wonderful for lunch and for the upcoming warm months. It is so flavorful and packed full of fiber, calcium and other great nutrients!

1/2 cup plain nonfat yogurt
1/2 cup low-fat mayo
1/4 cup 1% milk (I used skim)
1/2 cup (2 oz.) crumbled feta cheese
1 Tbsp. lemon juice
1/2 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
2 cups (2 in) diagonally cut asparagus spears
6 ounces (about 2 cups) uncooked radiatore or rotini pasta (can use whole grain or whole wheat too)
1 cup canned Great Northern, Cannellini, or other white beans, rinsed and drained
1/4 cup finely diced celery
3 Tbsp. finely diced red onion
3 Tbsp. finely chopped flat-leaf parsley

In medium bowl, whisk together yogurt, mayo, milk, feta, lemon juice, dill, salt and pepper until evenly blended. Steam asparagus on steamer rack over boiling water or in a covered microwave-safe bowl with a little water for 1 1/2 to 2 minutes, or until bright green and crisp tender (do not overcook or they will be mushy). Cool under cold running water, drain well and pat dry with paper towels.
Cook pasta according to package directions until just al dente. Drain pasta, then rinse under cold running water to stop the cooking process and drain again thoroughly. In a large bowl, combine the pasta, asparagus, beans, celery and onion. Add dressing and parsley and mix to combine. Keep in refrigerator. Makes 4 servings.