Tag Archives: Spinach

Shrimp with Orzo

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Shrimp with OrzoHallelujah! I have found a seafood dish the whole family can enjoy! Is it covered with cheese and tomato sauce, making the seafood kind of an after thought. Okay, well the answer to that question is yes. This dish has everything else that we love, tomato sauce, pasta, even spinach. So a few bites of shrimp here and there was totally manageable. Our girls are one step closer to liking seafood!

Recipe from Allrecipes

  • 1 (14.5 ounce) can Diced Tomatoes Petite Cut
    1 (28 ounce) can Crushed Tomatoes
    2 cups orzo
    2 tablespoons olive oil, divided
    1 (10 ounce) box frozen spinach- thawed
  • 2 garlic cloves, finely chopped
  • 1 pound shrimp, peeled and deveined
  • 1 tsp oregano
  • 1 cup crumbled feta cheese

1. Cook orzo according to package directions. Drain and mix with 1 Tbsp olive oil. Stir in 1 can diced tomatoes and spinach. Pour into a greased 13×9 inch casserole dish.

2. Heat remaining oil in large skillet. Add garlic , cook 1 minute. Add shrimp, cook until just pink (about 3 minutes). Add crushed tomatoes and oregano, simmer until sauce has reduced slightly. Pour on top of orzo mixture, Top with feta cheese.

3. Bake at 350 for 15 minutes.

4. Eat and enjoy!

 

Hearty Bean & Barley Soup

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SoupI really do enjoy having a vegetarian night once a week. It is yummy! Although I do seem to be in a soup and muffin rut, mostly because I am longing for fall, and hoping to help it along with the yummy fall food. Fall food, so yummy, comfort food at it’s finest. Although summer is still here, it is definitely on its way out, I may just hold onto this little soup/muffin rut I’ve got going a little longer. It’s just to delicious to pass up.

What is your favorite soup/muffin combo?

Recipe from Campbell’s 3 Books in 1

  • 1 Tbsp olive oil
  • 2 large carrots, coarsely chopped
  • 2 stalks celery, chopped
  • 1 large onion chopped
  • 3 cloves garlic, minced
  • 3 1/2 cups vegetable broth
  • 1 can red kidney beans
  • 1 can diced tomatoes (14 1/2 ounces)
  • 1/4 cup pearl barley
  • 2 cups firmly packed spinach leaves
  • black pepper

1. Heat olive oil in large soup pot, cook carrots, celery, onion and garlic until tender.

2. Add broth, beans, tomatoes, and barley, bring to a boil, reduce heat to low. Cook , covered, for 30 minutes, or until barley is cooked.

3. Add spinach, cook until just wilted, add pepper.

4. Eat and enjoy!

Pistachio Chicken Spinach Salad

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Pistachio Chicken Spinach SaladLast night for dessert we had a make your own banana split extravaganza. I started out putting the bananas and vanilla ice cream in our special banana split dishes and then let the kids decorate them. There was chocolate sauce, caramel sauce, strawberries, coconut, chocolate chips, mini M&M’s, and peanut butter. The kids had a blast! I wanted to balance this with a healthy supper, plus I had a bunch of spinach still left over from last week, so this salad was on the menu. Best. Salad. Ever. Seriously, I would totally order it at a restaurant, and now I can make it at home. I foresee us actually reusing a recipe! Make it , Eat it, Enjoy!

Recipe from Allrecipes

  •                      1 cup shelled pistachio nuts
  •                     4 tablespoons olive oil
  •                     4 skinless, boneless chicken breast halves
  •                     garlic powder to taste
  •                     black pepper to taste
  •                     1 (10 ounce) package baby spinach leaves, rinsed and drained
  •                     1 pint cherry tomatoes
  •                     1 avocado – peeled, pitted and sliced
  •                     1 yellow bell pepper, julienned ( I used red pepper)
  •                     2 green onions, sliced
  •                     grated Parmesan cheese for topping
  •                     bottled balsamic salad dressing, to taste

1. Arrange spinach, tomatoes, avocado, pepper and green onions in bowls. Set aside while you cook chicken.

2. Sprinkle chicken with garlic powder and black pepper. Spread out half of pistachios on plate. Place one chicken breast at a time to pistachios pressing the on to chicken, repeat with remaining chicken, fill plate with pistachios as needed. Sprinkle salad with remaining pistachios. ( toss the ones that have touched the raw meat).

3. Heat olive oil in skillet over medium heat. Cook chicken for 5 minutes on each side or until cooked through. Slice.

4. Top salad with balsamic dressing, parmesan cheese and chicken.

5. Eat and enjoy!

Vegetarian Quiche

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QuicheLast night we had an amazing supper. This Quiche was so good, and with just using puff pastry for the crust it was even easier than making my normal pie crust and rolling it out. Served with a spinach salad that had the best strawberries we have had all summer, it was delectable. Unfortunately one of my darling kids woke up this morning with a sore throat. I think it’s just a case of too many late nights in a row, so hoping it gets better as the day goes by. For now she gets to have a nice relaxing bath, a hot cup of tea and lots of mommy cuddles.

Recipe from Allrecipes

  •                     1 (17.5 ounce) package frozen puff pastry, thawed
  •                     1 cup fresh spinach, cleaned and stemmed
  •                     4 tablespoons water
  •                     1/4 teaspoon ground nutmeg
  •                     1 onion, chopped
  •                     2 tablespoons butter
  •                     5 eggs
  •                     1 cup cottage cheese
  •                     1 cup shredded Cheddar cheese
  •                     salt and pepper to taste
  •                     2 tomatoes, thinly sliced

1. Grease a Quiche pan. I used a 2 quart casserole dish or a pie plate would be fine. Live your plate with puff pastry. Stab with fork repeatedly. Bake at 400 for 10 minutes.

2. While that is cooking cook your spinach and water until spinach has wilted, about two minutes. Add nutmeg and puree.

3. Heat butter in small skillet and cook onion until tender.

4. When pastry is done, place onions on bottom of crust. Top with sliced tomatoes.

5. Mix together the beaten eggs, cottage cheese, spinach puree mixture, salt and pepper, and 1/2 cup of cheese. Pour on top of tomatoes.

6. Top with remaining cheese. Bake at 350 degrees for 45 minutes.

7. Let set for 10 minutes before cutting.

8. Eat and enjoy!