Spinach and Watermelon Salad
What better way to pretend it’s summertime than to eat watermelon? Being that we’ve had such warm weather this winter, it’s basically been spring since January. So now it’s time for summer and let’s bring on the sun and hot weather already! I love love love watermelon. I love love love spinach. I love love love cheese. So let’s put them together!
I wasn’t too sure about mozzarella on this salad, I knew feta would go really well with it, but I really didn’t want to buy a thing of feta and only use it for this one salad. I could get more use out of mozzarella over a few courses than I would with feta. So I got mozzarella. And good thing it actually worked out really well.
I used a very light homemade dressing. My go-to salad dressing actually. I’m not really sure of the measurements, but I will guess for blogging purposes… ^_^
Honey Lime Dressing
Mix the ingredients together. Taste it and see how you like it and adjust accordingly if you want it a little sweeter or a little more tart. This dressing complements the watermelon spinach combination really well. This amount was enough to dress two salads, so adjust accordingly if you need more dressing.
Put your spinach, watermelon, mozzarella (or feta..if you really want) together and mix the dressing over it. SO GOOD! You must try!
Healthy Spinach Lasagna Rolls
Another A+++ recipe from SkinnyTaste. I could literally spend all day on her site. So much good healthy yummy food. And her photos are yummy to look at too. Oh, I shouldn’t indulge myself in food photos anymore. Supposedly you’re more likely to be overweight and stay overweight if you enjoy food photography too much… oops. I guess that means there’s no hope for me when it comes to losing weight. >.< Should I quit blogging and photographing food now?? Oh whatever. Haha.
This recipe is so yummy! We had it two nights in a row..and a portion for lunch on the third day. So good and FILLING! One of these lasagna rolls will really make you full. It doesn’t look like it, but you’ll feel really satisfied from it. So when you go to make this, make sure you just grab one first. Trust me! You’ll be full. The only reason you may make yourself grab seconds is because it was really good and you can’t help yourself. lol.
1. Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
3. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
4. To serve, ladle a little sauce on the plate and top with lasagna roll.
Wasabi Salmon with Quinoa, Green Beans, Mushrooms, and Spinach
Salmon… mmm. I haven’t made any sort of fish dish it seems like for such a long time (maybe since my parchment paper fish entry..ignore my very very bad photography! Can’t believe I am taking you guys back to something like this ;) Hehe). So I decided to make salmon as one of my meals. Plus Dr. Oz keeps badgering me about eating fish a few times a week! You have to do what the Dr. tells you right?
I found this cool twist on salmon using a wasabi flavor base. I always love some wasabi with my sushi so I knew this had to be delish. This is a pretty easy recipe with a small number of ingredients. Easy to do on an already tiring day.
Recipe from MyRecipes for Wasabi Salmon:
I made some quinoa and used the leftover marinade as a sauce base to saute the vegetables in. I had spinach, green beans, and mushrooms. I sauteed the vegetables and used just a bit of the marinade to coat the veggies (can be very salty if you use too much since it was soy sauce based). I also put a bit of chicken stock to water it down so that the veggies were covered in sauce but also so that the flavors wouldn’t be toooooo intense on the veggies.
Okay, I hope you enjoy! :) To all my new followers, thank you for your follow! Yay! ^_^
Slow Cooker Asian Style Pork - First Way: Over Egg Noodles with Spinach, Mushrooms, and Onions
Okay, so I needed a sort of cost efficient meal that would last at least 3 days. So I decided on a slow cooker pork recipe because I can use the shredded pork over a course of like four days and do something different with it each day. I came across a recipe that I really liked that inspired this idea. My inspiration came from SkinnyTaste once again. Then because I couldn’t find a five spice blend at my normal grocery store (I didn’t want to go to the Asian grocery store), I ventured off onto Google to find a different Asian flavored slow cooker pork recipe hoping to come across something that didn’t include five spice. I wasn’t that successful but this second recipe did wow me and I love these flavors so I decided to use this recipe (minus the five spice blend) and incorporated how SkinnyTaste puts her meal together.
I wasn’t surprised that this dish was going to be pure gold! As soon as I came home from work, I didn’t even need to imagine how delicious this would be, the smell alone was awesome! It was freaking yummy! Try it out!
Recipe for the sauce I ended up using found on the MyRecipes website my changes or adaptations are italicized.
This next part I used SkinnyTaste’s recipe for inspiration and for what to do with the veggies.
I removed the pork from the slow cooker and let it rest in foil. I put an 8oz container of baby bella mushrooms into the slow cooker along with sliced red onions. I let this cook on high for 20 minutes while I shredded the pork.
I cooked two servings of whole wheat egg noodles and right before draining the egg noodles I put a few handfuls of spinach in and cooked it for a few seconds. I then took some of the egg noodles/spinach and tossed it in with a bit of sauce from the slow cooker to get a good coating.
I topped the egg noodles/spinach with the shredded pork, the mushrooms/onions, and garnished with scallions and sriracha!
Creamy Avocado Pasta
So I have been a little M.I.A. lately. I feel like I haven’t updated in FOREVER! I haven’t been cooking much since my birthday, there always seemed to be a reason that I went out to eat (wait, do I ever need reasons to go out to eat?), so I have been pretty slack when it came to cooking at night. I am loving Daylight Saving Time right now too! It’s still light out when I come home from work and it doesn’t feel like such a drag! I honestly don’t know why we don’t just keep DST all year long! Who likes the “normal” time anyways? Plus, we are on DST for about 9 months out of the year anyways, so what’s the point of this switching business?
Oh.. another perk of DST.. when I’m cooking dinner and taking pictures.. I actually have SUNLIGHT! My pictures come out so much nicer this way (as any picture would really). I feel like the sunlight makes my food actually look yummy. ;)
Okay, I got a little off track ..but I made a quick and simple dinner tonight. Creamy avocado pasta. Yes, this is pretty freaking amazing. This is my second attempt at this dish and gosh it’s seriously the best! The first time I made it, I only had whole grain egg noodles on hand but this time I made it with whole grain spaghetti. It is delicious either way!
This dish literally takes no more than 10 minutes to cook/put together..that is if you’re smooth in the kitchen….which I’m not really so I don’t know how I manage to keep it down to roughly 10ish minutes…maybe my clock is broken? The great thing about this dish is, it is healthy, it’s yummy, and by the time the pasta is done cooking, your “sauce” which is made from scratch is ready to go!
I used this recipe.. creamy avocado pasta from Bliss blog. I googled an avocado recipe and I found that this one seemed to be more than one note since she had an addition of spinach! She also included basil, but I didn’t have any on hand, and I always say… cook with what you have. :)
Recipe is below and my edits are italicized.
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still al dente 9 -11 minutes. I cooked mine for 7 minutes as instructed by my Barilla box.
2. Drain and reserve 1 cup of the cooking water.
Put the cup of spinach and the shredded chicken in the bottom of a serving bowl (I left my pasta/spinach/chicken in the pot that I drained my pasta from so that it could stay a bit more warm) and place the spaghetti on top and toss for a few minutes to wilt the spinach.
3. While the pasta is cooking make the avocado sauce. Using a spoon, scoop out the flesh from the avocado and place in a food processor. Zest the lime and add along with the basil, lime juice, garlic, jalapeno, basil, spinach, salt and pepper. Blend until smooth.
4. Pour the sauce over the pasta and toss everything together adding a little cooking water to loosen the sauce as needed. I did not need to add any of the pasta water as I like my sauce a little thick and it sticks onto the pasta really well this way too. I also find that the heat from the pasta helps to really coat the spaghetti well so I didn’t feel like I needed any extra water.
5. Top with the grated parmesan and basil and another squeeze of the lime and serve.
Creamy Avocado Pasta
So Y-U-M-M-Y! Recipe at link.
Curried Spinach with Peanuts
I swear this was by far one of the BEST spinach dishes I have ever ever ever had. And I got this recipe from of course..Weight Watchers. I was almost not even going to make this but decided I needed to use my container of spinach before it went bad. I’m glad I made this and I will definitely be making this AGAIN and AGAIN! The flavors reminded me of a bit of Thai, I guess because there’s coconut milk and curry in it.
Two point values and a whole lot of flavor.. what more can you ask for?
The recipe below is from the Weight Watchers site and my changes are italicized.
I’ve been making this extremely easy homemade pizza for years. It always comes in handy when you want to do very little for dinner and when you want to have food really quick to counter a very long long day (it’s tax season and I’m an accountant!). Whatever you like, you can have, just like any other pizza. But this way you’ll be eating in about 20 or less minutes (depending on how pro you are at prepping..and whether or not you’re taking pictures the entire time…..)!
So let’s start the pictorial with our ingredients.
Yes white bread would be sooo much better but I’m trying to be healthy here! 100% whole wheat bread works just as well. I got a whole loaf from my local grocery store and just had them slice it for me. I’ve tried slicing it myself at home before and I don’t slice bread really well so I’ll leave it to the machine at the store! I used to end up with slightly thicker or too thin slices so yeah. :) Also, try to find a loaf of bread that has a pretty good crust and a medium firm center. You don’t want anything too soft in the center because it will get mushy with the sauce and toppings (I’ve learned from experience). It doesn’t make for a good pizza.
Oh! You can also relive your childhood memories and get a french bread and make french bread pizza!
I have turkey pepperoni! It’s awesome, it’s about 70% less fat than normal pepperoni and it tastes just as good. It will be evidenced by the fact that if you make this, you’ll probably eat half the pack of pepperoni as you’re making your pizzas. :) I also have some mozzarella, spinach, and roughly chopped onions. I like the taste of onion so I am fine with there being big chunks. Flavor!
The pizza sauce, what did I use? I had a small jar of spaghetti sauce (Prego to be exact). I know, you foodies are going to give me a good lashing for using jarred spaghetti sauce, but trust me it works and it’s easy! Forgive me. :)
The next few steps are pretty self explanatory (just like this whole recipe really).
I cut the pepperoni into halves because it feels like you get more that way when you bite into it. haha. Otherwise two pieces of pepperoni would take up an entire “slice!”
And finally … cheese! Munching on cheese along the way is okay too! One thing to remember is to not overload your pizzas! I’ve done that before and you’ll get really mushy pizza. Not good!
Lined up and ready for the oven. I put them in at around 375 degrees for about 10 minutes. You can adjust this depending on how done you like them. But I would definitely say at least 10. I could have probably gone to maybe 12 or 13 minutes but I was ready to eat!
Ready to eat … with some red pepper flakes of course. Enjoy!
Whole Grain Penne Carbonara with Chicken and Spinach
Spinach for stuffed shells stuffing.
Ricotta stuffing ready to go into shells.