Fat2Fit in the Kitchen - Recipes, Tips, and More!
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@jugar there wasn't anything when I checked link also
@trooworld that recipe seems delicious! Definitely adding to my To Try List. Thank you!0 -
@lindamartin27 and @trooworld Bummer! When I click it on my computer, it goes there. Hmmph. I'll let MFP know and maybe some day someone might fix it.0
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My husband made this recipe last night. According to MFP, the recipe was 347 cals, 28 carbs, 19 fat, and 15 protein BUT high in sodium. It was super good and quick to make:
Chicken Wontons in Spicy Chili Sauce - https://pinchofyum.com/chicken-wontons-in-spicy-chili-sauce
Looks divine! Adding to my TO TRY LIST!1 -
We had this for dinner tonight poured over some cauliflower rice. my family tore it up! Tummy!1 -
ice cream bread
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This is a soup that I make when my guts are flaring up; I eat it for a week and it calms everything down.
1 box Trader Joe's Miso Ginger Broth (=4 cups, if you have miso and want to make your own broth)
4 medium zucchini, chopped
3 stalked celery, chopped
1 cup chopped green beans
1 bunch parsley, stems & leaves chopped
3 tomatoes, chopped
2 tsp herbs (your choice; rosemary, thyme, oregano etc)
Simmer 30 minutes. You can puree some of it or all of it or none of it - it's delicious as is.
FYI, I have a condition called microscopic colitis. 13 years ago I was told that the only treatment was steroids. I decided to go another route and never took medication. If I have a flare up, I eat pretty much nothing but greens for a week, and it straightens me right out - not just for a little while, but for months. This soup is a big part of my homestyle "treatment". My brother thinks it helps because of the miso; personally I think it's the parsley. But I've never had to go back to see that smug gastroenterologist who told me, when I turned down the meds, "You'll be back".5 -
Slow Cooker Chicken Enchilada Casserole
This isn't actually a soup or a chili, but it's made in a slow cooker and it's very good. When I make it again, I’m going to find a substitute for the canned Enchilada Sauce, way too much sodium for us, but it did mean I didn’t have to add any other seasoning.
This link is Slow Cooker Chicken Enchilada Casserole; serves 8.
https://themagicalslowcooker.com/chicken-enchilada-casserole/
Here’s a printed version but the website has tips, notes, photos, videos, and nutrition info.
A true one pot meal. The chicken and enchilada sauce is cooked all day in the slow cooker then the casserole fixings are stirred in.
Prep Time
5 minutes mins
Cook Time
8 hours hrs 40 minutes mins
Total Time
8 hours hrs 45 minutes mins
Course: Main CourseCuisine: American Servings: 8 Calories: 398kcal Author: Sarah Olson
Equipment
Slow Cooker- 6 quart or larger
Ingredients
1.5 lbs. boneless skinless raw chicken breasts (author: don't use any more than 1.5 pounds, the casserole will seem dry if you do).
28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas
Add these items at the end:
10 corn tortillas I use a 10-12 oz. package of soft corn tortillas.
2 cups grated cheddar cheese divided
3.8 oz. can black olives divided
Instructions
Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas in to strips, add to chicken and sauce. Stir.
Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
Flatten the mixture.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 - 60 minutes longer.
Top with sour cream (optional)
This is the Nutrition Information from the website. When I made it, I used a different Enchilada sauce, so the sodium was not as much.
Nutrition
Calories: 398kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1446mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 2mg1 -
Zuppa Toscana - Olive Garden Copycat
Prep Time: 10minutes mins
Cook Time: 35minutes mins
Total Time: 45minutes mins
Servings: 8 bowls
Ingredients:
· 6 oz bacon, chopped
· 1 lb Italian Sausage, The "Hot" variety
· 1 medium head garlic, 10 large cloves, peeled and minced or pressed
· 1 medium onion, finely diced
· 6 cups chicken broth/stock, (48 oz)
· 4 cups water, (32 oz)
· 5 medium russet potatoes, peeled and chopped into 1/4" thick pieces
· 1 kale bundle, leaves stripped and chopped (6 cups)
· 1 cup whipping cream
· Salt and black pepper to taste
· Parmesan cheese to serve, optional
Instructions
1. In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
2. Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
3. Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
4. Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
5. When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
6. Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.
Nutrition Per Serving
458kcal calories29g carbs19g protein31g fat0 -
Cumin & Thyme Pumpkin Chicken Soup
INGREDIENTS
1 pound boneless skinless chicken thighs, cut into 1 inch pieces
1 can pumpkin puree (not pumpkin pie filling!)
1 quart chicken broth
1 cup carrots, chopped
1 cup onions, chopped
1/2 cup celery, chopped
4 cloves garlic, minced
1 Tbsp olive oil
1 tsp ground thyme
1/2 tsp ground cumin
1/4 tsp ground cinnamon
In a large pot, heat the olive oil, brown the chicken. I usually remove the chicken from the pot, and saute the onions, celery and carrots until the onions are just starting to carmelize. Then return the chicken to the pot. Add the broth, pumpkin puree, the seasonings (add salt and pepper if desired) and bring to a boil. Simmer on low for 20 minutes until the vegetables are tender. Check and adjust the seasonings if necessary. Garnish with chopped parsley if you like a garnish.1 -
BLACK BEAN SOUP
6-8 servings
Ingredients
* 2 tablespoons extra-virgin olive oil (you can use less if you want to reduce the fat)
* 2 medium yellow onions, chopped
* 3 celery ribs, finely chopped
* 1 large carrot, finely chopped
* 1 red bell pepper, finely chopped
* 6 garlic cloves, minced
* 4 ½ teaspoons ground cumin
* ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
* 4 cans (15 ounces each) black beans, rinsed and drained. Choose low sodium beans.
* 4 cups (32 ounces) low-sodium vegetable broth or chicken broth.
* ¼ cup chopped fresh cilantro (optional)
* 2 tablespoons fresh lime juice
* Salt and freshly ground black pepper, to taste
Instructions
1. Heat the olive oil in a soup pot over medium heat until shimmering. Add the onions, celery, red bell pepper and carrot. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
3. Use an immersion blender to blend a portion of the soup (about 4 cups, depending on how chunky you like the soup).
4. Return the pureed soup to the pot, stir in the cilantro, lime juice and salt and pepper, to taste. Serve.
Sometimes I will add a potato or a sweet potato to the soup, but I use more red pepper flakes because the potato will diminish the heat. The carrot and the celery don't really add much flavor, so feel free to leave them out; I am just always looking for ways to add more veggies.
This is my favorite soup, I eat it pretty much every day during "soup season", which for me is September through March, or maybe even April. But Rich gets annoyed if "soup season" goes on too long!
I thought I had some nutrition information, but I can't find it! Calories are about 350 per cup, protein is abou 20g and the fiber is 12-14g.
-Mica1 -
Jamaican Soup
1 Tbsp olive oil
1/2 cup celery
3 cloves garlic
1 chopped onion
1 sweet potato (cut in 1/2" cubes, about 1-1/2 cups)
1 can diced tomatoes
1 diced red bell pepper
1 butternut squash (cut in 1/2" cubes)
6 Tbsp brown sugar
1 can black eyed peas, drained and rinsed
1-2 quarts chicken broth (low sodium)
1 package cooked sausage, casings removed, quartered lengthwise and then cut into pieces (I like Al Fresco, with the jalapeno peppers)
1 bay leaf
2 tsp cumin
1 Tbsp curry
1/4 tsp cinnamon
1 tsp minced fresh ginger
1/2 tsp allspice
2 tsp thyme
Cut everything up first.
Saute the red bell pepper, celery & onion in the olive oil until the onion is starting to brown. Add the sausage, and let that brown a bit. Add the garlic for a quick saute (like 1 min) and then add the brown sugar, cumin, curry, cinnamon, ginger, and allspice for a quick saute (like 30 seconds), add the squash, sweet potato, broth, tomatoes, thyme, and bayleaf. Cook for about 30 minutes until the veggies are soft. Add black eyed peas at the end, just long enough to heat through.
It's not really Jamaican, I just call it that. because of the curry. You should remove the bayleaf before serving, although I usually don't. I just say that whoever gets the bayleaf has to do the dishes.
I thought I had some nutrition information from the last time I made it, but I can't find it. All my soups are around 300 calories for a 1-1/2 cup serving.0 -
Authentic New Mexico Green Chile Stew
Ready In: 2hrs 45mins
Serves: 8
INGREDIENTS
12 -15 hatch green chilies (if not available anaheim will work too)
2 lbs pork shoulder
2 tablespoons vegetable oil
1 ⁄ 2 cup onion, finely chopped
2 minced garlic cloves
1 - 2 jalapeno, diced (only necessary if using anaheim chiles)
6 cups chicken broth
1 ⁄ 2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1 ⁄ 2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch
2 tablespoons butter
2 tablespoons flour
DIRECTIONS
Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
Add jalepeno, broth, spices. Bring to a simmer.
Let simmer for 1 hour.
Peel skin from chiles, chop and add to the pot (including the seeds).
Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
Simmer until potatoes are done.
Melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.1 -
Split Pea Soup with Ham
This slowly-simmered split pea soup uses a ham bone (or ham hocks) for a rich, subtly smoky flavor.
Prep Time - 15minutes
Cook Time - 1hour 15minutes
Ingredients
1/4 cup unsalted butter
2 cups chopped onion
1 cup diced carrot (1/4-inch dice)
1 cup diced celery (1/4-inch dice)
1/4 to 1 teaspoon kosher salt , to taste
1/2 teaspoon freshly-ground black pepper , plus additional to taste
2 cloves garlic , minced
1 pound dried split peas , rinsed and sorted
1 meaty ham bone
1 large bay leaf (or 2 small)
2 teaspoons fresh thyme leaves , chopped and quantity divided
6 cups chicken stock
2 cups water
1 cup diced ham (1/4-inch dice)
Instructions
In a large pot or Dutch oven, melt butter over medium heat until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your taste.)
Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon fresh thyme. Season to taste with salt, if needed.
Notes
*Ham Bone Substitution:
*If you don't have a leftover ham bone, two smoked ham hocks can be substituted (1-1/2 pounds). They are saltier than a ham bone, so reduce the added salt in your soup accordingly. When you remove the ham hocks from the pot, shred the meat off of the bones and return it to the pot before serving. Discard the bones.
I don't sauté my vegetables in butter. I add them once I start simmering the soup. At the end of cooking and before I add the ham, I blend everything in the pot to break up the split peas and veggies. I use an immersion hand blender.
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Harvest Bread
If there's soup, there really should be some bread. This one is pretty much no-knead. Bread can be easy! And comforting, supportive and delicious 😋. And this one I actually have a photo! Somewhere...if I can find it....
INGREDIENTS
Dry Ingredients
3 cups Bread flour (you can use all purpose flour, but using bread flour really makes a difference)
2/3 cup craisins
1/2 cup chopped pecans
1/2 cup whole wheat flour
1/2 cup old fashioned oats
1 tbsp hemp seeds
1 tbsp sunflower seed kernels
1 tbsp pumpkin seeds
1 packet instant yeast
1 tsp salt
1 tsp pumpkin pie spice
Wet Ingredients
1 cup warm water
1 cup pumpkin puree
1/3 cup honey
1 tbsp olive oil
Mix the dry ingredients in a big bowl
In a separate microwave safe bowl, heat the pumpkin puree and water to a nice warm temperature, not hot. Add the honey and olive oil to the pumpkin mixture. Mix this bowl of wet ingredients into the dry, making sure it all gets mixed in. The dough will be wet and sticky. Cover the bowl with plastic wrap, and then a towel. Put in a warm place to let it rise to double. Probably 2 hours.
Turn the dough out on a well, floured surface, flour your hands, and knead it lightly for maybe 2 minutes. Shape the dough into a ball.
Line a large bowl with parchment paper. You will use the parchment paper to transfer the dough from the bowl to the heated Dutch oven after the 2nd rise. Again, cover the bowl with plastic wrap, and then a towel, and let it rise to double, about 1 hour.
Put your covered Dutch oven in a cold oven, and preheat it to 425°F. Allow enough time to heat up the pan - which will depend on the thickness of your pan. When the dough and the pan are both ready, transfer the dough into the hot pan, cover with the lid, and bake 25 minutes. Remove the lid, and continue baking until golden brown. It should make a nice hollow sound when you thump it. Using the parchment paper, remove the bread from the Dutch oven and transfer to a cooling rack. Let it cool completely before cutting it. Probably 2 hours to cool.
-Mica
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BodyTalking wrote: »I kept some haggis from our nod to Burns Night yesterday and will make something like this for dinner today.
HAGGIS QUESADILLAS
INGREDIENTS (feeds 2)
200g haggis
2 mini tortilla wraps
350g potatoes (unpeeled weight)
Cooked beans
Chilli sauce
Salt + White Pepper
20g salted butter
40g extra mature cheddar cheese (grated)
Potato Rosti
Peel and grate potatoes, season with salt and pepper then add to a dishcloth + squeeze out excess water, leave for 10 minutes then squeeze out remaining water
Melt some butter in a pan then add the grated potato, in a flat disc shape and fry until golden brown. Once the underside is golden and crispy, flip over and do the same on the other side.
Heat up haggis so it’s soft and easy to spread.
Heat up beans and chilli sauce, then mash into a paste.
Assemble quesadillas
Lay one mini tortilla wrap on a flat surface
Add a layer of haggis on the bottom, a layer of mashed chilli beans, the potato rosti then finish with grated cheese
Add another mini tortilla wrap on the top
Fry on both sides until cheese is melted and outside is crispy
Cut into 40 -
p8m6bwghh9 wrote: »Creamy Tomato Soup
I have a very rudimentary level of skill in the food planning and prepping area. I have been making this soup over the past year and have a mug of it with lunch most days. The recipe I use was for a single serving but I make it in batches and freeze some.
4 - 29 oz cans Tomato Puree
1 quart low sodium chicken bone broth
1 8 oz package low fat cream cheese
Combine puree and broth in 5qt sauce pot. I heat it up to a simmer, add diced cream cheese, stir and simmer until most of the cheese has melted.
I have added to my mug before eating (individually and in different combinations) :
- Italian Seasoning
- Everything but the salt Seasoning
- Garbanzo Beans
- Black Beans
I think it would be easy to use a different type of broth and/or a non dairy substitute for the cream cheese.
Nutrition info for 200 gram serving:
Before cream cheese is added:
Original recipe:
https://www.eatingwell.com/recipe/270499/quick-creamy-tomato-cup-of-soup/
Rita1 -
BodyTalking wrote: »I also made soup yesterday.
Potato, Leek, Celery & Chickpea Soup
Vegan plant based
Ingredients
4 medium potatoes (with skin)
1 leek
1 whole bunch celery stalks (approx 10 stalks)
500 g cooked chickpeas
1 stock cube
Water (approx 3 litres - to desired consistency)
Salt, pepper
Chop the vegetables and boil for a couple of hours. Add the stock cube and seasoning, to taste. Blend or leave chunky, as you please.
I might add barley or another grain midweek.0 -
Ground Turkey & Black Bean Enchiladas
Ingredients:
1 LB Ground Turkey
1 small yellow onion, chopped
1 bell pepper, chopped
2 cans black beans, drained and rinsed. (I use "No Salt Added"), mash the beans of one can
2 jars of red enchilada sauce (total at least 2 cups). I use Frontega or Amalia's Cocina
9 whole wheat fajita-sized tortillas
2 cups shredded cheese (I use monterey jack and cheddar)
In a large frying pan, saute the onion in a bit of oil or butter until it just begins to brown. Add the ground turkey and the chopped pepper, and continue to cook until the meat is no longer pink. Add one jar of the enchilada sauce. When the mixture is simmering, add the mashed beans and stir until the beans are well incorporated into the sauce & meat. Add the remaining can of beans that are not mashed, stir to combine. Add 1/2 of the cheese (1 cup); turn of the heat. Stir to combine once the cheese melts.
Preheat the oven to 350. Grease a 9 x 13 baking dish. Fill one tortilla at a time with about 3/4 cup of the meat/bean/cheese mixture. Roll tight, and lay in the prepared pan on the short side. When all the tortillas are filled and in the pan, spread the remaining jar of enchilada sauce over the tortillas, and then top with the remaining cheese. Bake for 20 minutes. I usually don't serve this dish immediately; it's one that I like to make to put up as individual meals in the freezer for Rich to take for his lunches. It's high in sodium because of the enchilada sauce, but if you make your own enchilada sauce then you can improve the sodium numbers.
Makes 9 servings
When I entered this in MFP to calculate nutrition, I put 1 Tbsp Olive Oil for the saute, and the Turkey was 93% lean.
Calories: 440
Protein: 25g
Carbs: 49g
Fiber: 9g
Sugar: 3g
Fat: 16g
Sodium: 615g
Potassium: 528g0 -
BEEF AND CABBAGE STIR FRY
Shred the vegetables so they are ready to go when you need them.
PREP TIME - 15 mins
COOK TIME - 15 mins
TOTAL TIME - 30 mins
INGREDIENTS
STIR FRY SAUCE
2 Tbsp soy sauce
1 Tbsp toasted sesame oil
1 Tbsp sriracha
½ Tbsp brown sugar
STIR FRY
½ head green cabbage
2 carrots
3 green onions
½ Tbsp neutral cooking oil
½ lb. lean ground beef
2 cloves garlic
1 Tbsp fresh grated ginger 3
Pinch of salt and pepper 5
GARNISHES (optional)
1 Tbsp sesame seeds
1 Tbsp sriracha
INSTRUCTIONS
1. Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
2. Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
3. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.
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Roasted Sweet Potatoes and Carrots
These oven-roasted sweet potatoes and carrots are paired with sweet and savoury flavours, like maple syrup, cinnamon, rosemary, and thyme. Recipe requires only 15 minutes of active time – the rest is in the oven! It makes a nice side dish for dinner or eat it as a meal in itself for lunch.
PREP TIME: 15MINUTES MINUTES
COOK TIME: 40MINUTES MINUTES
TOTAL TIME: 55MINUTES MINUTES
SERVINGS: 4
Ingredients
• 1 large sweet potato (or 2 smaller ones)
• 1 pound carrots, peeled
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 Tbsp maple syrup
• 2 tsp thyme
• 1 tsp rosemary
• 1 tsp cinnamon
• Salt, to taste
Instructions
1. Preheat oven to 400F.
2. Cut sweet potatoes and carrots into roughly 1-inch pieces. Place in a large baking dish.
3. Add minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt to the baking dish. Toss everything together so that the veggies are well-coated in the oil, syrup, and spices.
4. Place the baking dish in the oven for 35-40 minutes, tossing them halfway through. The veggies should be lightly browned and caramelized and easily pierced with a fork.
5. Remove from oven + serve hot!
*INGREDIENT SWAPS:
•It tastes fantastic with butternut squash too… so feel free to make that swap if you so please!
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jessicakrall8 wrote: »Wednesday's This or That is Mediterranean Delight or Family Favorite? Which category will you choose to share for today's receipt submission??
Family Favorite...This one is an old recipe that my mother used to make and my family used to request quite often. We always preferred it with hamburger rather than sausage, but I've made it either way...for me the potatoes are the element that makes it...yummm. I also prefer using the Yukon gold potatoes, rather than red potatoes...they have a more velvety texture. I've also added green/red peppers diced to it...and my preference is to use extra sharp cheddar for the cheese.
Enjoy! Also, remember reheating any casserole with potatoes always tastes better the 2nd day...but I rarely had leftovers!
Sausage Potato Casserole
Boil 8 small red potatoes .... Brown sausage or hamburger meat add 1 diced onion and a pack of diced green onions and a clove of garlic cook with meet mixture. Grate 4 cups of Colby jack cheese. After potatoes boil take out end dice into small pieces . Place them at the bottom of casserole dish . Add 1 stick melted butter salt, pepper and a pack of dry ranch dressing ... Toss... Add meat mixture and too with shredded cheese bake at 350 for 40 mins.
This could easily be done in a crockpot, but only on low, otherwise, it might dry out. And you could easily add corn to it for an extra veggie. It's about 465 calories per cup serving.0 -
p8m6bwghh9 wrote: »One of my favorite vacations was to Crete. When I first saw the name of this recipe I kinda curled my lip and said eeeewwww, then I saw the next line and said ooooohh.
I make 1 1/2 of this recipe in an 11x13 dish, 2 packs of frozen spinach (thawed and moisture squeezed out), onion powder, dried dill and olive oil. The remarks on the website show substitutions people have used like GF flour, swiss chard, leeks, broccoli and different cheese combinations.
SPINACH AND FETA BROWNIES
The lazy person’s guide to spinach pie. This easy recipe will satisfy all your spanakopita cravings in a delicious and quick way!
2 tsp olive oil
4 scallions, diced
10 oz baby spinach, rough chop
2 tbs dill, chopped
1 cup all purpose flour
1 tsp baking powder
1 tsp salt
1 cup milk of choice
2 eggs, lightly beaten
1/4 cup butter, melted (or olive oil)
4 oz shredded mozzarella
4 oz feta cheese, crumbled
2 tbs grated parmesan cheese
instructions
Preheat your oven to 375°F. Lightly spray a medium size baking dish with olive oil. Mine was 10.5 x 7.5 inches.
In a large, deep pan, heat 1 tsp oil on medium. Cook your scallions until they soften: 1 or 2 minutes. Add half the spinach and sauté until mostly wilted, season with salt and pepper to taste. Remove to a colander to drain and pat dry with paper towels to remove excess liquids. Add the remaining oil to your pan and repeat the process with the remaining spinach.
In a large bowl, whisk together the flour, baking powder and salt. Add the milk, eggs, butter and mix. Lastly fold in the spinach mixture, dill, mozzarella and feta until just combined. Transfer to your baking dish and spread out evenly. Sprinkle top with grated Parmesan and bake for 40-45 minutes or until top turns golden brown. Remove from oven and allow to cool for 15 minutes prior to slicing.
notes
Store leftovers in an airtight container in your fridge. Reheat in a small countertop oven.
nutrition
Calories: 130kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 438mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2445IU | Vitamin C: 7mg | Calcium: 175mg | Iron: 1mg
author: Stella Drivas
https://hungryhappens.net/spinach-and-feta-brownies/
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ROASTED GREEN BEANS RECIPE (GARLIC & PARMESAN)
Servings: 4
INGREDIENTS
1 lb Green beans (trimmed)
2 1/2 tbsp Olive oil (divided into 2 tbsp and 1/2 tbsp)
1/2 tsp Garlic powder
1/2 tsp Sea salt
1/4 tsp Black pepper
1 head Garlic (~10-12 cloves)
1/4 cup Grated Parmesan cheese
INSTRUCTIONS
Preheat the oven to 400 degrees F (204 degrees C).
In a large bowl, toss together the green beans, 2 tablespoons olive oil, garlic powder, sea salt, and black pepper.
Arrange the green beans in a single layer on a baking sheet. Roast for 10 minutes.
Meanwhile, thinly slice the garlic, then toss it with the remaining 1/2 tablespoon olive oil.
Take the pan of green beans out of the oven, sprinkle on the sliced garlic and grated parmesan, toss and arrange in a thin layer again. Continue roasting for 5-10 more minutes (mine took 8 minutes), until the garlic starts to caramelize and the green beans are crisp-tender with some browned spots.
Serving size: 3/4 cup
Nutrition Facts
Calories145
Fat10g
Protein4g
Total Carbs11g
Fiber3g
Sugar4g0 -
Sweet and Savory Brussels Sprouts
6-8 pearl onions peeled and left whole (you can use frozen)
10-12 brussels sprouts, left whole (trim stem ends)
6-8 unsweetened dried cherries, soaked 15 min in warm water. If you can't get cherries, use any other dried unsweetened fruit (apricots are good). Drain the fruit, and reserve the soaking liquid
1/2 cup corn kernels, fresh or frozen
Soy sauce, to taste
1 tsp arrowroot powder (or cornstarch), dissolved in a small amount of cold water
In deep saucepan, layer the onions, brussels sprouts, and drained fruit. Top with the corn kernels. Add enough of the soaking waer to just cover the bottom of the pot. Sprinkle with soy sauce. Cover the pot and bring to a gentle boil over medium-low burner. Once it starts to boil, reduce the heat to low and simmer until the sprouts are tender (about 25 min). Season with a little more soy sauce, and continue to simmer another 5 minutes. Stir in the dissolved arrowroot powder. A thin glaze will form over the veggies. This makes about 3-4 servings.
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Avocado Corn Salad
This Avocado Corn Salad is a bright and feel good summer salad that’s loaded with grilled corn, creamy avocado, cherry tomatoes and the dressing gives it amazing fresh flavor.
Calories: 206 Servings: 6 as a side salad
Ingredients:
1 lb cherry tomatoes, halved or quartered
3 ears of corn, cooked, shucked and cut off the cob
2 avocados, peeled, pitted and sliced
1/2 red onion (medium), thinly sliced
1/4 cup cilantro, chopped (1/2 small bunch)
2 Tbsp extra virgin olive oil
2 to 3 Tbsp lime juice, from 1 to 2 limes
2 garlic cloves, pressed or finely minced
1 tsp sea salt , or 3/4 tsp table salt
1/8 tsp black pepper
Instructions:
In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.
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Broccoli Salad
For the salad:
5-6 cups fresh broccoli florets (from 1 head of broccoli), VERY finely chopped
1 ¼ cups fresh blueberries
1 cup shredded or matchstick cut carrots
½ cup chopped dried turkish apricots (look for no sulfur added) or sub dried cherries/cranberries
1/3 cup finely diced red onion
½ cup finely chopped fresh cilantro
¼ cup finely chopped flat leaf parsley
½ cup toasted sliced almonds
¼ cup roasted sunflower seeds
For the dressing:
3 tablespoons drippy tahini
½ lemon, juiced (about 2 tablespoons fresh lemon juice)
2-3 tablespoons warm water, to thin dressing
½ tablespoon pure maple syrup
1 garlic clove, minced
¼ teaspoon salt, plus more to taste
Freshly ground black pepper
Instructions
In a large bowl, add finely chopped broccoli, blueberries, carrots, diced apricots, red onion, cilantro, parsley, toasted almonds and sunflower seeds. Set aside.
Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, maple syrup, garlic and salt and pepper. Immediately drizzle over salad and toss to combine. Garnish with extra toasted almonds and cilantro. Serve immediately or place in the fridge for later. Salad will keep well up to 5 days and is great when made ahead of time.
I add chick peas or chicken if I want more protein.0 -
Family favorite: boiled potatoes. What can I say? Mom was of Irish descent, County Cork. Mom used regular Maine spuds, but I like the red skinned potatoes.
1. Choose potatoes about the same size.
2. Cover with cold water, about 1" over the potatoes.
3. Add 1 Tbsp salt to the water.
4. Heat on High until the water boils; reduce heat to medium low, so the water continues to boil.
5. Boil potatoes for 15-25 minutes, until potatoes are fork-tender. Time will depend on the size of the spuds.
6. While the potatoes boil, melt some butter. I usually use 1 Tbsp per serving
7. Drain cooked potatoes. Put them in a bowl and pour butter over them; toss to coat
8. Sprinkle with coarse salt and fresh ground pepper.
9. Serve.0 -
Recipe: Blueberry Salsa
2 cups fresh blueberries
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/4 red onion, finely chopped
1 jalapeño, finely chopped
1/4 c. freshly chopped cilantro
juice of 2 small limes
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Corn chips, for serving
In a large bowl, combine all salsa ingredients and toss to combine. Season with salt and pepper and serve with corn chips.0 -
Anyway, I've got at least one more to share: Dessert. Because you know your girl here always remembers dessert.
Rich calls this my Raw Apple Pie. It's not a pie. It's just an apple with a heavy dose of cinnamon on it. I cut the apple into 16 wedges, and then sprinkle cinnamon all over it. I like Fuji apples for this as they are sweet and really crunchy.
This is my recipe for snack balls. I make these for Rich so he can have a sweet treat with no artificial sweeteners and no highly processed ingredients. It's made in the food processor.
1 cup of dates (10-12 whole pitted dates). I usually soak them in warm water for about 10 minutes to plump them up, then I drain them and pat dry.
1 cup of unsalted unroasted cashews.
1 cup of some other kind of dried fruit. My favorite is dried tart cherries. I have also used craisins, raisins, apricots, and prunes. Not all at the same time. I usually just choose one flavor.
1/2 cup rolled oats (old fashioned).
1/2 cup coconut (I use unsweetened). Coconut is optional and can be omitted without having to substitute anything in it's place. The main goal is that it tastes good and it sticks together when you roll it into balls.
1 Tbsp of other add-ins: chia seeds, hemp hearts, sunflower seed kernels.
1/2 tsp kosher salt
1 tsp extract. Use vanilla, or both vanilla and almond (this is what I use when I'm adding cherries), or orange extract (great with the craisins).
Processes for about a minute. If the mixture sticks together nicely, you can finish it, scoop out, roll into balls, package in snack bags, and freeze. If the mixture is too dry, add Tbsp of a nut-butter like cashew butter, tahini, almond butter or peanut butter, or even virgin coconut oil. Or you can just add a Tbsp of water.
If they seem too sticky, roll them in toasted coconut to coat. But they are usually fine and don't need that.
Tip: I usually wet my hands a bit when I roll them up, so the dough doesn't stick to my hands. I use a cookie-scoop to measure. I usually package them up as 2 balls per snack bag. Rich takes them to work.
-Mica
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Brunch favorites: Every year, on the first day of spring, the company where I work throws a little party that we call Spring Breakfast. Everyone brings a brunch dish to share.
Breakfast Strata (8 servings)
Oven 350ºF, pan 9 x 13 (grease with butter)
In a large skillet over medium-high heat, brown 1 LB off ground italian sausage (I prefer hot). Cook until the meat is no longer pink and turning a golden brown. Turn of the heat and let the sausage cool.
In a large bowl, beat 10 eggs plus 2 cups of whole milk, seasoned with salt & pepper. Add about 4 cups of cubed bread, 1 cup of shredded cheese, 1 cup of defrosted, drained and chopped frozen spinach (I wring it out with paper towel), 1 cup sliced baby bella mushrooms, 1 cup grape tomatoes cut in half, and the cooled cooked sausage. Pour the mixure into the prepared 9 x 13 pan. Top with 1/2 cup more of shredded cheese and bake 50-55 minutes. The cheese should be golden and no liquid remains. Garnish with 1/4 cup torn basil leaves before serving.0
