December 31-Marinara Vegetables

Happy New Year! 

Tonight I was feeling a little weighed down from a week of Christmas cookies, peanut butter bars, assorted cheeses, candied nuts, chocolates, cheesecakes, and more cookies. It's been a tasty month, but has left me feeling a little sluggish. 

In honor of fresh beginnings and the start of a new year, I came up with this light and healthy pasta alternative. Enjoy!

Marinara Vegetables

Assorted vegetables (I used snap peas, broccoli, baby carrots, spinach, and an onion)

Your favorite pasta sauce

Mozzarella cheese

Parmesan cheese crumbles and crushed red pepper 

1. Boil vegetables until cooked through. If using spinach, wait to add spinach to the pot until the vegetables are just about done. Drain water.

2. Add pasta sauce and stir to coat vegetables.

3. Add chopped mozzarella cheese. Stir to melt.

4. Serve topped with parmesan and crushed red pepper, if desired. 

September 14- A Clean (Eating) Start-Garden Frittata and Banana Pancakes

I am blessed to still be close with my high school girlfriends. Through the years we've attended different colleges, each met our husbands, started new careers, and have lived in different cities, yet somehow we've not only remained good friends but have grown even closer with age. (Our husbands hit it off and actually like to hang out with each other too...What more could you ask for?)

Despite the distance and crazy schedules, we try really hard to meet up a few times a year to catch up and do something fun. This weekend we had an old-fashioned sleepover at my friend Turell's house while her husband was away. (Complete with ice cream, chick-flick television, and giggles. You're never too old.)

This morning we started the day off right with a delicious, healthy clean-eating breakfast.  So good!

These recipes come from the kitchen of Miss Turell Lynn, blogged with permission. 

Garden Frittata
Tomatoes, diced
Onions, diced
Spinach
Eggs (Today we used 8 egg whites and 2 full eggs, which made about 4-6 servings)
Cheese (optional)

1. Saute tomatoes and onions in a nonstick skillet. Toward the end, add spinach to wilt.
2. Whisk eggs and egg whites in a bowl and pour half of the mixture into a nonstick baking dish.
3. Add the vegetables (and cheese if desired) to the pan and add the rest of the egg mixture.
4. Bake on 350 about 15-20 minutes.

Simply Banana Pancakes
Bananas
Eggs
(1 banana, per every two eggs.)

1. Blend bananas and eggs in a food processor or blender until smooth.
2. Pour mixture in small batches onto a griddle or skillet, coated with cooking spray. Cook as you would pancakes, flipping when the bottom side is almost done.


Bon appetite!

February 9-Paleasagna

This recipe is incredible! 

When I first joined Pinterest, this is one of the first recipes I collected (Original by What Runs Lori).

 It had sat on my "Cooking Inspiration" board for a few months before I rediscovered it this week. 

It looked both healthy and delicious so I thought I'd give it a try. 

I am so impressed with how great it turned out! The yogurt/egg mixture made the dish for me (Although the seasoning of the meat was definitely a close second). It bakes together so well and adds a dash of comfort. So good!

It is a spinoff of classic lasagna, but higher in protein, packed full of veggies, and without any noodles. 

(The true test will be when my carb-lovin' honey comes home from work and heats up the leftovers.)

Paleasagna

1 white onion, diced

1lb lean ground turkey

1 15oz can diced tomatoes (drain excess juice)

3 tbsp tomato paste

2 tbsp Italian spice blend (I made my own with oregano, thyme, rosemary, and basil)

1 tsp salt

1/2 tsp pepper

2 cloves garlic, crushed

1lb zucchini and/or yellow squash, cut into medallion rounds

1/2 cup raw goat cheese, shredded (I had a TON of leftover mozzarella that needed to be eaten, so I substituted)

2 cups Greek yogurt

1 head broccoli, roughly chopped

1 egg

1. In a large skillet, heat 1 tbsp olive oil and add the diced onions. Sauté on med-high heat until softened, about 3-5 minutes. Add turkey, canned tomatoes, tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done. 

2. In a medium bowl, combine cheese, yogurt, egg, and broccoli pieces. Mix well. 

3. Preheat oven to 375. Lightly grease the bottom of a 13 x 9 glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner. Add a layer of turkey-tomatoe sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture. Continue the layering process until you have used all of your ingredients. Top with more cheese if desired. Bake 45-60 minutes. Remove from oven and allow to sit for 10 minutes before serving. 

January 28-Oven Roasted Potatoes

A few years ago my mom had to go on an iodine-free diet for medical reasons. During that time we got creative making our own recipes. You can add non-iodonized salt to just about anything, as long as you make it from scratch, and we concocted this recipe for oven roasted potatoes. They were so delicious that we kept the recipe, even after she was declared in remission and given the "ok" to ditch the diet (We use real salt now). 

Enjoy!

Oven Roasted Potatoes

1/8tsp of each, salt, pepper, garlic powder

1 tbsp of each, dried onions, parsley flakes

1 tsp of each, thyme leaves, oregano leaves

2lbs all-purpose potatoes cut into chunks

1/3 cup olive oil

Preheat oven to 350-425 (Depending on what else you are preparing in the oven. Temp. will affect cooking time.) In a large ziplock bag, add all ingredients. Close bag and shake well until potatoes are evenly coated. Empty potatoes into a shallow baking pan. Bake 35min-1hr or until potatoes are tender and golden brown. Stir occasionally. 

The perfect accompaniment to meatloaf and baked chicken. 

December 3- DIY French Fries

When I asked my brother what he wanted for his birthday he said, "One of your turkey burgers...Oh and ice cream." (He's pretty easy to please.) As I was getting dinner ready I realized that I didn't really have any suitable sides for our main dish. Vegetables seemed out of place and chips seemed too plain. I scoured through my cupboards and found half a giant bag of potatoes that I had bought for Thanksgiving. What else could be a better match for burgers than French fries? 

I chopped up a few potatoes, tossed them in some olive oil and garlic salt, and baked them in the oven. They were a hit with everyone! 

Crispy on the outside, soft on the inside...my husband even compared them to In-n-out Burger. 

(Best. Compliment. Ever.)

DIY French Fries

5-6 potatoes, cut into thin strips

3 tbsp olive oil

garlic salt

Preheat oven to 425. Toss all ingredients and bake for 30-45 minutes, or until fries are crispy. 

Enjoy!

September 19-A Lesson in Spaghetti Squash

I've heard that spaghetti squash is a delicious, healthy, low-carb alternative to noodles and I've been wanting to try it for a while. My hubby wasn't too keen on the idea, and was out for the evening, so I thought tonight would be the perfect chance to try it out. I figured I had nothing to lose. If I experienced an epic fail I'd heat up a Hot Pocket. 

It proved to be a good lesson. I think that next time it will turn out much better. It was edible and the sauce made it tasty, but the "noodles" probably weren't cooked as long as they should have been. 

Spaghetti squash can be baked, boiled, or microwaved. I decided to bake mine. Recommended baking time is 30-45 minutes on 375. The rine was soft after 35 minutes so I scraped the "noodles" out then. It really felt done, but I think it could've used the extra 10 minutes. I'll get it next time! 

How to bake Spaghetti Squash

1. Cut spaghetti squash in half and remove seeds and pulp.

2. Lay in a baking dish and lay squash cut-side down in 1/2inch water.

3. Bake on 375 for 30-45 minutes.

4. Carefully remove squash and use a fork to scrape the flesh from the rind. The cooked flesh will fall apart like spaghetti noodles.

5. Serve however you like it! Use the squash in any recipe you would use noodles for. 

July 22- Southwestern Quinoa Salad

Tonight's supper was simply a miss-mash of leftovers, thrown together into something that turned out quite yummy! There was a tupperware container of leftover quinoa in the refrigerator, just begging to be eaten. I love quinoa but it needs a little something extra to dress it up. Determined to make a meal of a side, I dug through the refrigerator and collected a few ingredients to spice things up. The result was simple, yet satisfying.

Southwestern Quinoa Salad

1/2 cup cooked quinoa

1/2 cup black beans

1/4 avocado, chopped into small pieces

1/2 tomato

1 green onion

2 tsp chunky salsa

1 dash of onion power

Mix, microwave, enjoy. 

July 20- Vegetarian Swiss Muffin Melt

Tonight was one of those "me-time" chill out evenings. You know, those evenings where you sit on the couch in your pajamas and eat chocolate, while catching up on last week's episode of The Bachelorette. Nights like these and complicated recipes just don't mix. On these nights, you just want to open the fridge and throw something together out of the ingredients that you already have. 

And that was how the muffin melt was created. 

(Followed by chocolate yogurt and last week's episode of The Bachelorette). 

Vegetarian Swiss Muffin Melt

1 wheat English muffin

spinach

2 tomato slices

1-2 slices Swiss cheese

crushed red pepper

Preheat oven to 350. Split English muffin into halves and top with spinach, tomato, and cheese. Sprinkle crushed red pepper on cheese. 

Bake 10-15 minutes, until muffin is crispy and cheese is melted.

June 30- Peanut Butter Banana Oatmeal Bake

Where would my inspiration be without Pinterest? 

Granted, my photos weren't as beautiful, but the result was delicious despite the ho-hum appearance. 

Peanut Butter Banana Oatmeal Bake

Original Recipe by Gingerbread Bagels

1 1/2 cup oats

1/4 cup brown sugar

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp vanilla extract

1/2 cup milk

1 egg, lightly beaten

1/4 cup peanut butter

1 large banana, mashed

1. In a large bowl, mix oats, brown sugar, baking powder, salt, and cinnamon. 

2. Add vanilla, milk, and egg to mixture and stir through. 

3. Add peanut butter and banana. Mix.

4. Spread into an 8x8 cake pan and bake at 350 for 20 minutes. To my surprise, I don't own an 8x8 square pan. I used a round cake pan and a small glass dish for baking.

You can't go wrong when peanut butter is involved. 

May 19-Three Bean Soup

While visiting my grandma over Mother's Day weekend, I my mom noticed this recipe in the American Profile insert in the Saturday newspaper. Knowing how much I love soup and my vegetarian-ish preferences, she pointed out this reader-submitted recipe to me. The 90 degree heat wave outside may not have screamed "soup-weather", but I figured the soup would be light enough for a summer supper. Yum! Thanks grandma for letting me cut up your newspaper!

 (And Bobbie Miles of Tennessee for the submission-Whoever and wherever you are, we thank you!)

Three Bean Soup

2 tbsp olive oil

1 medium onion, chopped

1 medium green bell pepper chopped

1 medium yellow bell pepper chopped (The produce section was low on yellow today, so I swapped this for a red bell pepper)

3 14.5oz cans chicken broth

1 10oz can tomatoes with green chiles

2 15oz cans black beans, rinsed and drained

1 15oz can pinto beans, rinsed and drained

2 15 oz cans kidney beans, rinsed and drained

1. Heat olive oil in a large pot, add onion and peppers. Cook until softened.

2. Stir in remaining ingredients and cook until heated through. 

Rookie Confession: I didn't realize that the recipe called for three cans of broth until I was typing the recipe. I only used one...Still tasted great, just thicker consistency. Oops. Oh well...I like my soups more chili-like anyway. 

April 1-Creamy Mashed Potatoes

Creamy Mashed Potatoes, brought to you via mom's recipe and my hubby's special request.

These are the richest, creamiest (sinful?) mashed potatoes around. It just may change your life. These are actually for tomorrow night, but the recipe calls for the mashed mixture to set overnight.

Creamy Mashed Potatoes

8-10 potatoes

1 stick butter, softened

8oz cream cheese

8 oz sour cream

Boil potatoes and mash.

With a hand mixer, whip butter, cream cheese, and sour cream. Fold into potatoes. 

Cover and refrigerate overnight. 

Warm in 350-degree oven until heated through. 

The key is to boil the potatoes to perfection and to not think twice about the amount of cream cheese and butter. Just eat it.

March 3 Snack- Baked Apple Chips

Today was officially inspired by Pinterest. These Baked Apple Chips from Delighted Momma looked so good, I just had to try them. A tasty Saturday snack. 

Baked Apple Chips

2 apples

cinnamon

Preheat oven to 275. Remove core and slice apples into thin slices. Lay on a baking sheet and sprinkle with cinnamon. Bake 2 hours (flip about half way through baking). 

Snack away!

March 3- Spinach "Burgers"

I came across this recipe from "The Village Cook" on Pinterest and was immediately intrigued. I love spinach and eat it with just about anything...eggs, sandwiches, tacos, pizza...but as a burger? The idea seemed strange, but I really wanted to try it. I was cooking for myself tonight and already had all of the ingredients, minus the spinach, and I figured it was worth a shot. Worse case scenario, I'd be short $2 from the spinach and I'd heat up a can of soup instead.

I am SO glad that I took a risk! These were soooooo good. The seasoning, the texture, the health benefits...I'm speechless. I will be making these again.

Spinach "Burgers"

1 bag of thawed and well drained chopped spinach

2 egg whites

1 whole egg

1/4 cup diced onion (I used 3 tbsp dried onion)

1/2 c shredded cheese (I went with 1/3 cup skim mozzarella)

1/2 cup bread crumbs

1 tsp red pepper flakes

1 tsp salt

1/2 tsp garlic powder

Mix ingredients in a large bowl. Separate into patties. (I separated my mixture into about 8 patties...they were large and I probably could've gotten away with 10 smaller ones). Spray skillet with cooking spray. Cook each patty approx. 4-6 minutes each. 

As the original recipe promises, they are incredibly delicious without any fixings! 

(Although pita sounded like a great suggestion too).

February 25-Zesty Pita Pizzas

I know I've already made pita pizzas, so this may be somewhat of a repeat. It's a lazy Saturday night fix...delicious result without any thought or prep. 

Zesty Pita Pizzas

1 Whole Wheat Pita

Tomato Sauce

A sprinkle of mozzarella cheese

Spinach, red pepper, oregano, dried onion, and parsley to taste.

Preheat oven to 350. Spread tomato sauce over pita and top with remaining ingredients. Bake 10 minutes. 

February 9- Kristin's Roasted Vegetable Scramble

Kristin's Roasted Vegetable Scramble

1/2 Cup Egg Whites

Fire Roasted Tomatoes (about 5-7 pcs)

1/2 Cup Baby Spinach

1 Large Mushroom, Chopped

Chunky Salsa (as desired)

Dried Onion

Oregano

Lightly spray skillet with cooking spray. Sautee mushrooms and tomatoes, with spices. Add spinach and heat until wilted. Add egg whites. Top with salsa and serve with toast, english muffin, or preferred bread. 

Mmm...

January 29-Slow-Cooker Vegetarian Chili With Sweet Potatoes

Today I followed this recipe from Real Simple Magazine.  The warmth and texture is perfect for a crisp evening. The flavoring was interesting...still good, but different than what I expected. Overall a winner and an addition to the recipe box.

Source: Uploaded by user via Kristin on Pinterest

January 28-Zucchini Mushroom Pita Pizza

Pita Pizzas

 So tasty! These pizzas are fast, simple, and really easy to customize. I liked that I could create my own flavor and could control the amount of cheese (lactose-intolerant friendly!).

There really is no right or wrong way to make these. I didn't use a recipe-Just follow your craving to choose sauce, seasonings, toppings, and cheese.

 My Whole Wheat Zucchini and Mushroom Pizza
1 Whole-wheat Pita
Tomato and Mushroom Pasta Sauce
Skim Mozzarella Cheese
Crushed red pepper
Oregano
Parsley
Zucchini
Mushrooms

 Preheat oven to 350. Meanwhile, spread pasta sauce over 1 pita. Top with seasonings, cheese, and toppings. Bake for 10-12 minutes, until crispy.

Source: Uploaded by user via Kristin on Pinterest