Saturday, December 3, 2016

Caprese Orzo Salad

1 cup uncooked orzo
1 pint cherry tomatoes, cut in quarters
1/4 cup basil, chopped finely
2 cups baby spinach, chopped
10 oz mozzarella, cut into bite-size pieces
2 tablespoons extra virgin olive oil
3 table spoons balsamic vinegar
2 gloves of garlic, minced
salt and pepper to taste

1. Use a medium sized pot, and bring water to boil to cook orzo. I always add extra virgin olive oil to my water to help prevent pasta from sticking.
2. Add orzo and cook 9-11 minutes, until al dente. Note: orzo gets really sticky, so stir periodically.
3. While the orzo is cooking, prep the tomatoes, spinach, and mozzarella.
4. Once orzo is done cooking, strain, rinse, and let cool.
5. While the orzo is cooling, whisk together extra virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper in a separate bowl.
6. Once the orzo is cooled, combine with tomatoes, basil, spinach, and mozzarella. Note: if the orzo becomes sticky in the strainer, just rinse with more cold water.
7. Toss ingredients with dressing until evenly distributed.
8. Keep refrigerated until ready to serve.

Happy healthy eating!

Saturday, November 26, 2016

Vegetarian Chili Recipe

1 ½ cups chopped yellow onions
1 ½ cups baby bella mushrooms, cubed
1 bell pepper, chopped
1 medium yellow squash, diced
3 (15 oz.) cans diced tomatoes
2 (15 oz.) cans navy beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can tomato sauce
1 (15 oz.) can corn kernels, drained
2 (4.5 oz.) cans diced green chiles, drained
1 1/2 cups vegetable stock
2 Tablespoons chili powder
2 Tablespoons oregano leaves
1 Tablespoon ground cumin
1 ½ teaspoons onion powder
1 ¼ teaspoons salt
1 teaspoon ground black pepper
¼ cup chopped fresh cilantro leaves
½ cup water
¼ cup flour

1. Add onions, mushrooms, peppers, squash, diced tomatoes, tomato sauce, beans, corn, green chilies, vegetable stock, oregano, chili powder, onion powder, and cumin to a large crock pot.
2. Stir and season with salt and pepper.
3. Cover and cook on high for 3.5 hours or low for 5.5 hours.
4. Mix the flour with water to make a paste. Then stir the paste and chopped cilantro to combine and cook for an additional 30 minutes.
5. I like to eat mine with tortilla chips.
6. Half of the chili lasted for a week's worth of lunches. I froze the other half.

Happy and Healthy Eating!

Monday, October 10, 2016

Dried Cranberries, Sunflower Seeds, and Pepper Jack Cheese Salad

Ingredients (your desired portions):
Romaine, chopped
Carrots, peeled and shredded
Cranberries, dried
Sunflower Nuts, roasted and salted
Pepper Jack Cheese, cubed

Toss all ingredients together.
Great with balsamic dressing.

Happy and Healthy eating!

Monday, July 4, 2016

Strawberry Spinach Salad Jars

Balsamic Vinaigrette Dressing
Baby Spinach
Fresh Strawberries
Crumbled Feta Cheese

Wash fruit and vegetables.
Add desired amount of dressing to bottom of mason jar.
Fill half of jar with spinach. Try to keep spinach above dressing.
Add in layer of cut up strawberries.
Add layer of cut up cucumber.
Sprinkle layer of feta cheese.
Shake jar before eating.
Can either eat from the jar or dump into a bowl. 

Happy Eating!

Friday, June 24, 2016

Caprese English Muffin Pizza

It's Friday night. I just got done with a 66 hour work week. It took me 2 hours to get home. I want to order pizza, but I don't want to feel sluggish after. So, what's in the pantry?

The answer? Enough leftovers to make this:

English/British muffins (depends on where you buy them)
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 cups baby spinach, chopped
1 tomato, diced
3 tablespoons basil, finely chopped
1 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, shredded

Preheat oven to 350F.
Heat olive oil over medium heat in a frying pan.
Add garlic and let brown.
Add chopped spinach.
Cover with a lid until spinach starts to shrink down.
Add diced tomatoes until heated through. 
Remove from heat.
Cut muffins in half and place on cooking sheet.
Spoon sauteed vegetables onto muffins until covered.
Be careful not to add any of the liquid from the pan onto the muffin.
Don't want soggy muffins.
Mix two cheeses together in a bowl and sprinkle over muffins.
Cook in oven for about 10 minutes.
Enjoy with a glass of wine.

Yum! Not bad for totally winging it.

Monday, February 15, 2016

Southwest Salad Jars and Mango Pineapple Smoothies

My husband and I made the executive decision to jump on the meal prepping bandwagon. Since I am a vegetarian and my husband is not, we decided to try salad jars (to individually customize our jars - with/without meat). And since we've been having an unhealthy amount of Taco Bell lately we've decided to start with southwest salads. 

These are the ingredients we used, but you can customize them any way you like.

Romaine Lettuce, coarsely chopped
Tomatoes, diced
Avocados, diced
Yellow Corn, canned, drained
Black Beans, canned, drained
Mexican Blend Cheese, shredded
Taco seasoned meat, cubed (chicken, beef, pork, fish)
Dressing (I used zesty Italian, my husband used Buffalo Ranch)
Tortilla Strips

First, you want to add about 1/4 cup of dressing to the bottom.
Then, add a layer of Romaine to separate the dressing from everything else. 
Then, layer in the ingredients that you want (except the tortilla strips).
Add a final layer of lettuce.
Store the tortilla strips separate if you don't want them to get soggy.
Keep stored in upright position.

When you are ready to eat just shake the jar and dump out onto a plate/bowl. 
Sprinkle on tortilla strips. 

Now for the perfect drink to go with your salad!

Throw into a blender and mix until smooth:

1 cubed mango
1 cup cubed pineapple
1 cup ice cubes
½ cup mango orange juice
6 ounces vanilla yogurt

I don't like pulp, so I strained my smoothie.

Happy Lunch!

Tuesday, November 3, 2015

Spinach and Ricotta Stuffed Shells

Jumbo Shells
Extra Virgin Olive Oil
2-3 cloves minced Garlic
4 cups chopped Baby Spinach
12 ounces part skim Ricotta Cheese
1 cup shredded part skim Mozzarella Cheese (plus more for topping)
1/2 cup grated Parmesan Cheese
1 large Egg
4-6 leaves finely chopped Basil
Salt and Pepper for taste
1 jar Marinara Sauce
Crushed Red Pepper
Italian Seasoning
Aluminum Foil

Preheat oven to 375F.

Cook shells according to directions. Drain and set aside. Be careful not to break shells.
Sauce:Heat in sauce pan over medium heat. Add crushed red pepper and Italian seasoning to your liking. Pour just enough sauce to cover bottom of 9"x12" glass baking dish.

Heat olive oil in skillet over medium heat. Add garlic and let simmer until brown. Saute spinach for ~3-4 minutes. Remove from heat and let cool.

In a mixing bowl, stir together spinach, ricotta, mozzarella, Parmesan, egg, basil, salt and pepper. Stuff each shell with mixture and create a single layer of shells in baking dish. Cover with the remaining sauce.

Cover dish with aluminum foil and bake for 25 minutes. Remove foil, add a layer of shredded mozzarella, and back for another 10 minutes.

Enjoy with your favorite wine :)