Spinach Tomato Tortellini

 I just remembered a recipe I used to make all the time. So easy and mostly ingredients you probably have on hand. 

8 servings

Per serving: 292 Calories/14gF/32gC/11gP

1 (16 oz) package cheese tortellini

1 (14.5 oz) can diced tomatoes with garlic and onion

1 c. chopped fresh spinach

1 1/2 t. dried basil

1 t. minced garlic

1/2 t. salt

1/4 t. pepper

3/4 c. milk

3/4 c. heavy cream

2 T. flour

1/4 c. grated Parmesan cheese

1. Cook tortellini according to package directions.

2. In another large saucepan combine: tomatoes, spinach, basil, garlic, salt and pepper. Cook until mixture begins to bubble.

3. Whisk milk, cream, and flour together in a medium bowl. Add to the saucepan along with parmesan; stir together. Cook until sauce is heated through, 3-5 minutes. Reduce heat and simmer until thick, about 2 minutes.

4. Drain tortellini (do not rinse) and add it to the sauce. Stir it up and serve.

Egg Roll in a Bowl

 I've been making this for a couple years and figured it was time for a permanent place here. All of the ingredients are very forgiving and you can add more or less. This was originally figured for macros. 

28 oz. Foster Farms ground turkey (from Costco), cooked

2 c. (340 g) shredded cabbage

1/2 sweet onion

1 T. avocado oil

3/4 c. shredded carrots

1.5 T. rice vinegar

.38 c. green onion, chopped

1/3 c. chicken broth

4.5 T. Bragg liquid aminos

3. T. pure maple syrup

Mix all ingredients in an instant pot. Set to cook for 2 minutes. When finished do an instant pressure release. Serve with rice, soy sauce, and sriracha if desired.

Macros per serving (recipe makes 6 servings)

Cal 283

F 11.7g

C 19.6g

P 24.5g

Greek Bowls

This is not a recipe as much of a list of ingredients, but this has become one of our family's favorite go-to quick week night meals. 

Base:

Chicken - rotisserie or we grill up chicken tenders seasoned with lemon pepper

Rice - add a little chicken bouillon and the juice of one lemon for flavor

Toppings:

Arugula

Purple onion

Tomatoes

Cucumbers

Purple cabbage

Pepperoncini  

Dill - lots of dill

Feta Cheese

Garlic sauce - find this at Trader Joes in the refrigerated dip section

Hummus and/or lemon vinaigrette or a red wine vinaigrette

We lay it all out and let everyone build their own!  

Easy Homemade Caramel Corn

 This recipe is from Two Sisters blog. It is our favorite caramel corn and so easy!

Ingredients

10 c. popped popcorn 

salt to taste

1 c. butter

1 c. packed brown sugar

2 t. vanilla extract

1/2 t. baking soda

Directions

1. Airpop or use microwave popcorn. After it is popped, salt popcorn and remove all of the un-popped kernels.

2. Melt 1 cup of butter in a medium sauce pan over low/medium heat. Do not let the butter brown. 

3. Add 1 cup of packed brown sugar and stir until the butter and brown sugar are mixed and completely combined. (If you see a thin layer of butter on the surface of the mixture continue to stir on low heat, they will eventually come together).

4. When the butter and sugar are completely combined, increase the heat to medium, just high enough to bring the caramel mixture to a low boil. When the surface starts to bubble, set the timer for 4 minutes and stop stirring. 

5. After the 4 minutes, add 2 teaspoons of vanilla and stir for 1 minute. 

6. Then stir in 1/2 teaspoon of baking soda and take the mixture off the heat. 

7. Drizzle caramel mixture over popcorn and stir to combine. 

Buttermilk Lemon Poppy Seed Pancakes

Ingredients 

1 3/4 c. flour (I used 1 c. Bob's Red Mill gluten free all-purpose flour and 3/4 c. almond flour)

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

2 large eggs

1 c. buttermilk

1/4 c. melted butter 

1 T. poppyseeds

1 t. vanilla

Zest of one lemon

Juice of one lemon

Directions

Sift the flour, baking powder, baking soda, and salt into a large mixing bowl. Whisk in the poppy seeds and lemon zest. 

In a separate bowl crack and whisk eggs, then add buttermilk, lemon juice, and vanilla. Beat until the eggs are fully mixed in. 

Mix wet and dry ingredients. Once fully combined stir in melted butter and whisk until fully incorporated. 

Cook on hot skillet that has been brushed with butter. 

*This recipe doubled fed our family perfectly. Our favorite topping for these was raspberry jam. 

The Best Minestrone Soup

 1 Tablespoon Olive oil

1 white or yellow onion, diced

2 stalks celery, diced

2 large carrots, diced

1 medium (or 2 small) Yukon gold potatoes, diced into 1/2 inch cubes

1 (28oz) can fire roasted crushed tomatoes

1 (15oz) can kidney beans, rinsed and drained 

6 cups vegetable broth (or chicken broth)

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes

3/4 teaspoon salt, plus more to taste

Freshly ground black pepper

8 oz. Green beans, trimmed and cut into 1 inch pieces

4 cups spinach 

4 oz. Elbow noodles, small shells, or fusilli 

For serving:

Fresh grated parmesan 

Instructions:

 1. Add olive oil to a large pot or Dutch oven and place over medium high heat. Add in onion, celery, carrots, and potatoes. Sauté for 3-5 minutes or until onions soften.

2. Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper, salt and pepper. Cover and cook on medium low for 10-15 minutes. (I like to let it simmer for like an hour or 2 here)

3. Next stir in the green beans, spinach, and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with Parmesan cheese on top. I also like to serve with garlic bread, crostinis, or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day. 

- I love this recipe and didn’t want to lose it, so I’m putting it on the blog! I can’t remember where. I found it. 

The Best Wedge Salad

We had the most amazing wedge salad at a restaurant and I had to recreate it the next day! It had all the regular stuff but a few of the things were extra delicious so I'll put those recipes together here.

Peppered Candy Bacon

1 package of thick cut bacon (the recipe doesn't give an exact amount, so just use the amount you'll need)

1/2 cup maple syrup

1/4 cup brown sugar

1 tsp black pepper

1/8 - 1/4 tsp cayenne pepper (add to taste and preferred spice level)

It's easiest to bake the bacon in the oven. Preheat oven to 325. Line a baking sheet with foil and use a cooling rack and lay the bacon out on so the grease drips below on the pan. Combine all ingredients in a bowl and use a brush to coat both sides of the bacon. Bake for 20-25 minutes, remove pan and flip bacon and coat with any remaining syrup mixture. Bake another 20-25 minutes until bacon is crispy. Try not to eat it all before you crumble it for your salad. If you don't want to bake it you could chop it up before cooking it in a pan, once crispy, cook in the sauce until the sugar is dissolved and the sauce is thick. 

Pickled Red Onions (this makes a lot so you can half the recipe if you love math)

2 red onions, sliced thinly

1 1/4 cup water

1 1/4 cup white vinegar

3 Tbsp sugar 

1 Tbsp sea salt

Slice onions in thin strips. Combine remaining ingredients in a jar or container that will allow for the onions to be submerge. Add in onions and let sit for several hours but it's better over night. 

For the salad - 

Use a wedge of iceberg lettuce (or chop it like a normal salad). Add blue cheese, peppered bacon, pickled onions and whatever other toppings you like! I don't do tomatoes but you could add those or croutons if you'd like. The restaurant used a yummy herb ranch. Enjoy!

Harissa Chicken Sheet Pan

This recipe is from https://lillieeatsandtells.com and was so yummy. It will definitely become a go-to. I will copy the recipe exactly from her website but I just cleaned out my fridge and used a bunch of random veggies and cooked veggies and chicken together. Also, it is spicy so if you are feeding anyone sensitive to spice you'll want to cut down on the Harissa paste. 

Sheet pan ingredients
1 c. cherry tomatoes
1 red, yellow, or orange bell pepper, chopped into bite-sized pieces
12 oz. cauliflower
1 zucchini, chopped
1/2 white or red onion chopped

2 T. harissa paste (from Trader Joes)
1 T. red wine vinegar
1 T. lemon juice
1 T. olive oil
4 frozen garlic cubes, or minced garlic
2 t. pure maple syrup
1 t. cumin
1 t. coriander
1 t. paprika
1 t. kosher salt

1 lb. chicken breasts or tenderloins, chopped into bite-sized pieces
1 t. additional paprika
1 1/2 t. additional kosher salt

1/4 c. parsley chopped

Whipped Feta Hummus Sauce

6 T. sour cream

2 T. hummus

1 T. lemon juice

1 T. light balsamic vinegar or red wine or rice vinegar

1 oz. feta cheese

Directions: 

Preheat oven to 425 degrees.

Whisk together ingredients from Harissa paste to kosher salt. Toss with all veggies. Spread veggies evenly on a sheet pan and roast for 25 minutes. 

Remove the veggies from the oven and give them a toss. Add the chopped chicken to the pan, spread out evenly. Season the top of the chicken with the additional listed paprika and kosher salt and roast for another 15 minutes. Remove from the oven and top with fresh parsley and a squeeeze of lemon. 

Pile your chicken and veggies over rice or arugula or onto pitas. Top with feta hummus sauce and enjoy! 

Fruit Dip

This makes a big batch, so half the recipe if desired! This is a neighborhood staple - from my friend Shelby Stephens.

2, 8 ounces blocks of cream cheese 

1, 16 ounce cool whip (I like to used homemade whipped cream so whip up a pint)

Powdered sugar to taste (start with 1/2 cup)

Fresh lemon juice

Strawberry jello (or another flavor, added for a little color and taste. Orange would also be yummy!)

Set cream cheese out to soften at room temp. Whip cream cheese in your mixer until smooth and fluffy. Remove cream cheese from mixer if you need to whip your cream. Combine cream cheese and whipped cream and gradually add in powdered sugar until desired sweetness. Add a squeeze of fresh lemon juice and a few teaspoons of jello powder. 

Best served with apples, pineapple, strawberries and grapes. 

Italian Roast Beef Sandwiches (crockpot)

3-5 lb round roast beef

salt and pepper

1 tablespoon olive oil

.7 ounce dry italian dressing mix (1 packet)

1 1/2 cups beef broth

10 pepperoncinis (you can do less depending on how spicy you want the meat)

1/2 cup pepperoncini juice/brine from jar

4-6 buns or hoagie rolls

12 slices provolone or mozzarella cheese

Heat oil in a large skillet, salt and pepper all sides of the roast and sear until brown on all sides. 

Mix dressing mix, broth, pepperoncini juice and place in crockpot. Add pepperoncinis and seared roast. 

Cook on low for 8 hours. Once cooked until tender, shred meat. 

Place cheese on rolls and toast under the broiler. Serves sandwiches with fresh sliced pepperoncinis. Enjoy!