Categories
HEALTHY

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family!  This will become a new favorite!

Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week before the big move. As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees. Gah! It took 3 days for them to get it replaced and working properly. And today is the first day that it is working. You better believe I have that baby cranked down to 68. 😉

Since life is crazy busy I still realize that my kids need to eat. You can only order Little Caesars so much and eat out before you are sick of it. My kids LOVE when I take the time to cook a good meal.

Skillet meals are our favorite lately. They are ready in just 30 minutes and they taste like they are from a restaurant.

And you guys.

This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make!

My son said this is one of the best things he has ever eaten! I think my son is my biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN
CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Ingredients

  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped

Instructions

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

You can find complete recipes of this Creamy Parmesan Garlic Mushroom Chicken in therecipecritic.com

Categories
HEALTHY

Skillet Chicken with Creamy Spinach Artichoke Sauce

You can never have too many chicken recipes right? Especially when they are this good! I can’t get over how amazingly delicious this Skillet Chicken with Creamy Spinach Artichoke Chicken is! It is definitely one of my new favorite ways to make chicken! I made this over the weekend and my family enjoyed it so much so here I am again making it on again on Monday so we can have it again, and of course so I can share with you guys. You just can’t go wrong with skillet chicken and a good sauce!

You get this perfectly seared golden brown chicken covered in the most amazing, rich and creamy spinach artichoke sauce – which will likely remind you of a blend of your favorite spinach artichoke dip (my dip recipe is where I got the inspiration for this) and a lighter Alfredo sauce. It’s hearty, it’s filling, it’s comforting and it makes for the perfect dinner any day of the year! You’ll love that it is simple enough it passes for a quick weeknight dinner yet it’s fancy enough you could make it for guests on the weekend. I’ve already stocked up on ingredients (like canned artichoke hearts and Neufchatel cheese) for this so it can be a regular on my menu. I like that it’s a little bit lighter than the dip yet you still get all those delicious flavors – and I made it so there’s plenty of the sauce so you can have a some extra to serve over pasta. Winnah winnah chicken dinnah. This puts all those bland and boring chicken breasts recipes to shame! Make it soon! Then after you try this try my Spinach Artichoke Pizza – it’s one of my favorite and most popular pizza recipes!

Skillet Chicken with Creamy Spinach Artichoke Sauce
Skillet Chicken with Creamy Spinach Artichoke Sauce

Ingredients

  • 4 (6 oz) boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp olive oil, divided
  • 2 Tbsp butter
  • 3 cloves garlic, minced
  • 1 Tbsp flour
  • 5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
  • 1 (14 oz) can artichoke quarters, drained and chopped
  • 1 1/4 cups milk
  • 4 oz Neufchatel cheese, diced into small cubes
  • 1/3 cup packed freshly, finely shredded parmesan cheese
  • 1/4 cup sour cream
  • Red pepper flakes (optional)

Directions

  1. Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 – 5 minutes. Rotate chicken to opposite side, add remaining 1/2 Tbsp olive oil and continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 4 – 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.

You can find complete recipes of this Skillet Chicken with Creamy Spinach Artichoke Sauce in cookingclassy.com

Categories
HEALTHY

Butternut Squash and Spinach Lasagna

Layers of butternut squash puree sandwiched between tender baby spinach and creamy cashew cheese filling, and topped with crispy panko (Japanese bread crumbs)!

Non-dairy, no soy and can easily be made gluten free by using gluten free lasagna. This butternut squash and spinach lasagna will surely satisfy your winter comfort food cravings with all the goodness from nuts, legumes and vegetables! Make this butternut squash and spinach lasagna for your next potluck/party. I guarantee it will be enjoyed by your vegan and non-vegan friends and family!

This lasagna uses vegan cashew cheese that is quick and easy to make, and only takes 5 minutes. For the cashew cheese recipe click here. The cashew cheese recipe calls for cashews that are soaked for at least 2 hours, but to make this lasagna, you can use un-soaked cashews as these will be baked for 40 minutes.

Happy Holidays!

INGREDIENTS :

Butternut Squash Filling:

  • 1 tablespoon oil
  • 14 oz (400 g) or half butternut squash (diced ½ inch or 1.5 cm thick)
  • 4 oz (115 g) canned garbanzo beans (chickpeas), drained.
  • ½ teaspoon salt
  • ½ teaspoon mushroom seasoning or vegetable bouillon
  • Pinch of fresh or dry thyme
  • Pinch of pepper
  • ½ cup water
  • ½ cup cashew or almond milk

Spinach and Filling:

  • 2 cups of cashew cheese
  • 2 cups of fresh baby spinach or 1 cup or frozen spinach
  • ½ teaspoon salt
  • Pinch of pepper

OTHER :

  • 9 oz (255 g) oven ready lasagna sheets (pre-cooked for 7 minutes)
  • 2 cups of panko (Japanese bread crumbs) or gluten free panko
  • Pinch of fresh or dry thyme
  • Pinch of salt

INSTRUCTIONS :

  1. In a large skillet, add oil, butternut squash, garbanzo beans (chickpeas), and saute over medium heat for 6 minutes.
  2. Add salt, mushroom seasoning (or vegetable stock), thyme, pepper, water and simmer with lid for another 4 minutes, or until the butternut squash is soft.
  3. Transfer into food processor.
  4. Add cashew or almond milk and blend until smooth.
  5. Pre-heat oven to 400 °F (200 °C).
  6. In a bowl, add all spinach filling ingredients together, mix well and set aside.
  7. Grease bottom and sides of baking dish (9 ×13 inch) lightly with oil.
  8. Add ⅓ butternut squash filling and spread on the bottom of baking dish.
  9. Add lasagna sheets and spread half spinach filling on top.
  10. Spread another layer (1/3) of butternut squash filling.
  11. Add another layer of lasagna sheets and spread other half of spinach filling on top.
  12. Layer again with lasagna sheets.
  13. Spread the final layer (1/3) of butternut squash filling.

You can find complete recipes of this Butternut Squash and Spinach Lasagna in veggiecravings.com

Categories
HEALTHY

Skinny Spinach Lasagna

Skinny spinach lasagna? It’s got thick layers of sauce, noodles, ricotta, spinach, and Mozzarella.

This just in: we got a Costco membership.

More accurately, we got a Costco membership so we could get a TV.

HOLD THE PHONE I know I know I know. If you’ve been a reader, a) you just got 100 sweet friend points, and b) you already know our TV dilemma.

The dilemma goes something like this –> We wanted to watch the Olympics. And the Superbowl. And the Bachelor Finale. And any movie not on our laptops. But we didn’t have a TV and we didn’t want to buy one.

The backstory to all this is that Bjork grew up without a TV and, maybe as a result or maybe just because? he “turned out” to be so awesome. I really mean that. He is SO awesome. Please gag right now. But honestly, it seems like not having a TV by default must impart some kind of extra creative cool juice into people, and yes to that.

The dilemma continued to get complicated being that we didn’t want a TV, but we actually loved (and still love, presently, now) watching TV. We would watch TV even when we didn’t have one, except we’d just be forced to watch it on our laptops via Netflix since we were too stubborn to actually get a TV.

INGREDIENTS

  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh thyme
  • 6 ounces fresh spinach
  • 2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • a squeeze of lemon juice (optional, to taste)
  • 12 no-boil lasagna noodles
  • 1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe’s tomato basil)
  • 2 cups shredded mozzarella cheese

INSTRUCTIONS

  1. Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
  2. In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).

You can find complete recipes of this Skinny Spinach Lasagna in pinchofyum.com

Categories
HEALTHY

Caramelized Onion, Bacon and Spinach Pizza

Are you ready to try a new exciting spin on pizza? I know that I always game seeing as pizza is one of my favorite foods. I will never get tired of it and since the topping options are endless I never have to get bored of it.

This is a topping combinations you simply have to try! Even if you don’t love onions you will most likely still love this pizza. Since the onions are caramelized it really just tones down that harsh bite they can have, it mellows out their bold flavor and even brings out some sweetness in them. Then when you pair that with salty, crispy bacon, fresh spinach and melty mozzarella and parmesan cheese you have got a rave worthy pizza. You know, the kind your guests will be talking about for years.

Trust me, you don’t want to miss out on this fabulously gourmet and perfectly flavorful pizza! It’s one I will make time and time again!

Ingredients

  • 1 lb pizza dough homemade or store bought
  • 7 slices bacon (7 oz), cooked and chopped
  • 3 Tbsp olive oil, divided
  • 8 oz baby spinach
  • 1 large red onion, sliced 1/4-inch thick slices
  • Salt and freshly ground black pepper
  • 1 tsp granulated sugar
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp butter
  • 1 large clove garlic
  • 2 Tbsp flour
  • 3/4 cup milk
  • 6 oz low-moisture mozzarella cheese, shredded
  • 2 oz parmesan cheese, finely shredded

Directions

  1. Preheat oven to 475 degrees.
  2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add spinach and saute just until wilted. Transfer to several layers of paper towels and squeeze some of the excess liquid from spinach, set aside.
  3. Add another 1 Tbsp olive oil to skillet and set over medium heat. Add onions, season lightly with salt and saute 10 minutes. Add sugar and cook until they begin to caramelize, about 5 – 10 minutes longer, adding a few tbsp water as needed to prevent them from drying and burning. Stir in balsamic vinegar and cook 1 minute longer, set aside.
  4. Shape pizza dough into a 12-inch round over a lightly floured sheet of parchment paper, leaving a larger rim around edge of dough for crust. Brush top with remaining 1 Tbsp olive oil and let rest 10 minutes.

You can find complete recipes of this Caramelized Onion, Bacon and Spinach Pizza in cookingclassy.com

Categories
HEALTHY

Breakfast Egg Muffins with Bacon and Spinach

Breakfast Egg Muffins with Bacon and Spinach Recipe: These muffins make a great breakfast, lunch, or a snack to pack up for work, school, or a picnic!

I love that these muffins are very easy to make, and all the ingredients in them constitute, basically, a classic breakfast. These muffins have protein (eggs), meat (bacon), vegetables (spinach), and cheese. What not to like? These will keep you full for a long time!

If you have a company staying at your house – these muffins are a great way to treat your guests to a fast, easy, and very delicious breakfast! Also, you can pack these muffins as breakfast, lunch, or snack to bring to work or school.

Ingredients

  • 6 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 2 cups grated cheddar cheese
  • 3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)
  • 6 bacon slices, cooked, drained of fat, and chopped
  • 1/2 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
  2. In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Stir spinach, cooked bacon into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
  3. Top each muffin cup with grated Parmesan cheese.

You can find complete recipes of this Breakfast Egg Muffins with Bacon and Spinach in juliasalbum.com

Categories
HEALTHY

Spinach Stuffed Portobello Mushrooms

I love these stuffed portobello mushrooms – they are delicious and so pretty. They can work well as an appetizer when you host, or just serve them as a tasty side dish, as I did tonight.

Stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.

Ingredients

  • 4 Portobello mushroom caps, stems removed, wiped clean
  • Olive oil cooking spray
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • 10oz frozen chopped spinach
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped (6oz)
  • 1 tablespoon minced garlic
  • ¼ cup grated Parmesan

Instructions

  1. Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
  2. Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Broil 5 minutes on each side, or until just tender.
  3. Meanwhile, defrost spinach in the microwave according to the directions on the package (my package said to cut a small slit in the wrapper, place on a microwave-safe plate and microwave for 4-6 minutes). Place in a colander to drain. When cool enough to handle, press on the cooked spinach with your hands and extract as much water as possible out of it. Repeat this until you’re sure you can no longer extract more water.

You can find complete recipes of this Spinach Stuffed Portobello Mushrooms in healthyrecipesblogs.com

Categories
HEALTHY

Spinach + Banana Healthy Breakfast Muffins Recipe for Toddlers

This is THE Healthy Breakfast Muffins Recipe for Toddlers you’ve been searching for!

I think I speak for many toddler moms out there when I say that trying to get your toddler to eat vegetables is hard work! I remember when my daughter was just starting to eat solid foods and she loved spinach, broccoli and carrot purees – it was glorious! Right as I got overly confident in her vegetable eating abilities, she became a toddler with preferences, and a certain ‘tude against all veggies! I did NOT see that one coming. Now, I’ve made it my personal mission to hide as many vegetables as I can into other foods that she will eat – smoothies, muffins, sandwiches, etc.

A few months ago one of my fellow mommy friends, Ashley (Founder of The Sharing Exchange — a website where you can rent children’s goods and get paid to share yours), sent me this Spinach + Banana Healthy Breakfast Muffins Recipe for Toddlers. Ashley is great in the kitchen and I knew if this recipe came from her that it HAD to be good (and nutritious) so we gave it a go and it has become a breakfast staple in our household ever since.

These Spinach and Banana Breakfast Muffins are REALLY good – like TOO good…like, Mommy might eat 35 muffins this morning good. But they’re packed with spinach and contain low sugar so it serves as a guilt-free and perfect grab ‘n go breakfast for the whole family!

INGREDIENTS:

  • 1/2 cup unsweetened applesauce (one of the single serving cups)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups fresh organic spinach – uncooked (could also add shredded carrots, shredded zucchini, or shredded
  • yellow squash (all raw) to really pack it full of veggies!)
  • 1 ripe banana
  • 1/3 cup Maple Syrup, Organic, Grade A
  • 2 tablespoons Organic Coconut Oil
  • 1.5 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350° F.
  2. Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup and coconut oil) in a blender or food processor and blend.
  3. Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
  4. Add the wet spinach mixture from blender to the dry ingredients.

You can find complete recipes of this Spinach + Banana Healthy Breakfast Muffins Recipe for Toddlers in thetribemagazine.com

Categories
HEALTHY

Creamy Chicken Tortellini Soup

Light and cozy Creamy Chicken Tortellini Soup, a lighter version of a beloved classic comfort dish!

We are deep into our fall routine.

The kids have settled in school. We are outside as often as possible, enjoying the crisp fall weather and turning leaves. We hike. We wear hoodies. We pick apples. We start the occasional fire in the fire pit.

We make soup.

There is nothing, nothing, as comforting as walking into the house after a long day to the wafting aroma of chicken soup.

My family deserves that at least once a week, in my opinion. Pure cozy goodness to relax the mind and sooth the soul.

Today’s Creamy Chicken Tortellini Soup is a health-ified version of a heavier cream-based soup.

I haven’t removed the essential elements that make it special such as tender chicken, hearty cheese tortellini, and even a little cream. I’ve just reduced certain ingredients, so you can feel good about serving this Creamy Chicken Tortellini Soup to your family.

And maybe even having seconds.

I used plenty of fresh veggies and herbs, boneless skinless chicken breasts, and DeLallo Three Cheese Tortellini found in the dried pasta section of your grocery store.

I am partial to DeLallo products because they take such care in making sure they import and produce the very best Italian foods in the country.

Ingredients:

  • 1 tablespoon DeLallo Extra Virign Olive Oil
  • 1 large sweet onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups sliced carrots
  • 4 garlic cloves, minced
  • 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
  • 9 cups chicken broth
  • 8.8 ounce package DeLallo Three Cheese Tortellini
  • 1/4 – 1/3 cup heavy cream
  • 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
  • 2 tablespoons fresh chopped parsley
  • 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper

Directions:

  1. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
  2. Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.

You can find complete recipes of this Creamy Chicken Tortellini Soup in aspicyperspective.com

Categories
HEALTHY

ROASTED GARLIC SPINACH WHITE PIZZA

OK so a few days ago it was my first time roasting garlic, holy moly why on earth did I wait so long to do such a thing? This roasted garlic spinach white pizza was to die for.

Granted I used quite a bit of garlic for this roasted garlic spinach white pizza but when you roast garlic the flavor kind of becomes a lot milder. Don’t be afraid of all the garlic in this recipe, well unless you don’t like garlic!

I used Cascadian Farm organic spinach. I love their products.They not only have organic fruits and vegetables but they also have granola bars, fruit spreads and much more. You can browse their many products here. Besides having top of the line products they are also enrolled on their non-GMO project. Something that I actually love since it gives me peace of mind when eating their products.

I don’t buy everything organic but the products that I always do are the ones in the dirty dozen list such berries, apples, potatoes, spinach and such.

Fridays it is usually pizza night in my household. We sort of skip it sometimes but for the most part I always make pizza on Fridays. This roasted garlic spinach white pizza I think has become one of our top contender pizza recipes simply for the fact that we love garlic and spinach.

What is your favorite pizza recipe? I want to experiment with more variations so I welcome ideas if you have some!

On another note, I am thinking of developing an app for my blog. I have thought of adding categories for especial diets such as vegan, gluten free, diabetic etc as well as shopping lists, does anyone have any input as to what would they like to see in the app? I would want to come up with something practical so if you have any ideas I would like to know about them, after all the app is for you!

Anyways, I hope you like this roasted garlic spinach white pizza, my kids sure enjoyed it. I added some pepper flakes for the adults for some added heat, it was to die for.

Enjoy!

INGREDIENTS:

  • 4-5 heads of garlic
  • 4 tsp olive oil
  • 2 whole wheat pizza dough
  • 32 oz part skim mozzarella cheese
  • 16-22 oz ricotta cheese
  • 20 oz Cascadian Farm frozen spinach, thawed and liquid squeezed
  • Pepper flakes, optional

DIRECTIONS:

  1. Heat your oven to 400°F. Use your fingers to peel away all the loose layers around the head of garlic. With a knife, cut off about 1/4 inch from the top of the head to expose the cloves.
  2. Drizzle 1 teaspoon of olive oil over the exposed surface of each garlic head. Wrap the garlic in aluminum foil and roast for 30-40 minutes. The garlic is done when a center clove is completely soft.

You can find complete recipes of this ROASTED GARLIC SPINACH WHITE PIZZA in eatgood4life.com