Tag Archives: spinach

Baked Turkey Meatballs w/ Sun-Dried Tomatoes & Spinach

10 Apr

It’s time for another round of Seasonal Eats: Spring Edition!  One of my favorite things about spring and eating seasonally?  The greens.  All of the greens.  I can’t get enough!  Spinach, chard, collard greens, kale, broccoli rabe – I want it all.  I had a few cups of leftover spinach this week after stuffing my face with spinach salads.


 

Baked Turkey  Meatballs w/ Sun-Dried Tomatoes and Spinach (from I Thee Cook)

  • 1/3 c. shredded onion
  • 1/4 c. sun-dried tomatoes, chopped
  • 1 cup spinach, finely chopped
  • 1 clove garlic, pressed
  • 2. T. grated Parmesan cheese
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1 t. dried basil
  • 1/2 t. dried oregano
  • 1 lb. ground turkey (or chicken – either is fine)
  • marinara sauce
  • 2 slices provolone cheese

Preheat the oven to 350*F.  Place the first nine ingredients in a mixing bowl.  Stir together with a fork.

MeatballMix

Then, add the ground turkey and mix gently with your hands.  Ground turkey and chicken tend to turn to mush pretty easily, so be careful not to over-mix.  Roll into the size of your choosing and place on a greased cookie sheet.

rolledmeatballs

I cooked mine for 18 minutes.  When the meatballs are done. let them rest for a few minutes and turn the broiler on high.  I moved mine to another dish for some reason (not sure why), added a bit of sauce to the top of each one and then placed provolone .

Toppings

Broil until browned to perfection.  🙂

BakedChickenMeatballsSunDriedTomatoSpinach


Roasted Beet Salad

22 Jul

I’ve been a fan of the beets for as long as I can remember…

thebeets

COME ON, Killer Tofu was one of the greatest hits of my childhood.

But seriously, beets.

Beets

My favorite way to prepare beets is to roast them (here is my go-to recipe).  This time, though, when the beets came out of the oven I tossed them in balsamic vinegar instead of of apple cider vinegar and knew they belonged on a bed of arugula and spinach.

Roasted-Beet-Salad-Goat-Cheese-Pecans-Arugula-Spinach

I added in a bit of crumbled goat cheese, toasted pecans, and my favorite balsamic dressing.  Seriously easy, meatless, and delicious!

My Favorite Balsamic Dressing:

  • 3 T. balsamic
  • 1-2 cloves garlic, pressed
  • 1 T. Dijon mustard
  • scant 1/3 c. extra virgin olive oil
  • salt, pepper to taste

Whisk together the balsamic, garlic, and Dijon mustard together.  Slowly whisk in the olive oil, then salt and pepper to taste.

Chicken & Spinach Stuffed Zucchini Boats

17 Jul

chicken-spinach-stuffed-zucchini-boats

 


Chicken & Spinach Stuffed Zucchini Boats (inspired by Skinny Taste)

Ingredients:

  • 1 large zucchini
  • 1 lb. ground chicken
  • 1 handful baby spinach
  • 1/2 c. shredded sun-dried tomato fontina
  • 1/4 c. sun-dried tomatoes, chopped
  • 1/4 c. pesto
  • 1/4 c. fresh basil, chopped
  • 2 cloves garlic, pressed
  • 1 T. olive oil
  • 2 T. pasta/marinara sauce
  • salt-free Ms. Dash Italian seasoning

Prepare the chicken stuffing by browning the chicken in 1 T. olive oil over medium heat.  When the chicken is browned, season it with 1 t. of Italian seasoning and incorporate well.  Then, add in the sun-dried tomato, the basil, and the spinach.  When the spinach is almost wilted, add in the garlic.  When the garlic is fragrant, stir in 1/4 cup of the cheese and basil.  Combine and keep everything on a low heat while you prepare the zucchini.

Bring a large pot of water to a boil.  Slice the zucchini  in half longways, then scoop out the middle of each “boat” to create a cavity.  You will want to leave about 1/4″ around the outside to keep the “boat” sturdy.  Add the zucchini to the boiling water and cook for 1 minute, then remove from water.   Spread 2 T. of pasta sauce on bottom of baking dish, then place zucchini skin side down in the sauce.  This will keep it from burning on the bottom.  Spoon the chicken mixture over the zucchini boats, then top with 1/4 c. remaining shredded cheese.  Cover the baking dish with tin foil and bake for 35 minutes at 350*F.

Bruschetta, Avocado, & Mozzarella Chicken

24 Jun

Since I posted a fall-flavored Meatless Monday recipe yesterday, I knew I had to share a full-on-in-your-face-SUMMER recipe today!  This is another spectacular recipe I found over at Iowa Girl Eats – I will fan girl over her recipes every. damn. day.  Go check her out!

Bruschetta-Avocado-Mozzarella-Chicken-Balsalmic-Reduction



Bruschetta, Avocado, and Mozzarella Chicken

  • 1/2 c. balsamic vinegar
  • 2 boneless, skinless chicken breasts – pounded to about 1/4″ thickness
  • 1 avocado
  • 1/2 c. bruschetta (homemade or store bought)
  • sliced Mozzarella cheese
  • olive oil, salt, pepper
  • spinach

Preheat the broiler and pour 1/2 c. balsamic into a small skillet and bring to a boil.  As soon as the vinegar begins to boil, reduce the heat to low and simmer it off for about 10-15 minutes.  It will begin to get syrupy and reduce a ton.  You know it’s ready to go when it coats the spoon: Balsamic-Reduction

Meanwhile, heat 1 T. olive oil in a skillet over medium heat.  Season the chicken with a little salt and pepper, then cook it 7ish minutes per side or until your meat thermometer reaches 165*F.

Chicken

**I don’t mess around with “cook until pink” or “until juices run clear.”  After having a kitchen under construction so long, I’ve learned that lighting can be the difference between food poisoning and a great dinner.  Always go for the thermometer to check if meat is cooked!**

Delallo-Italian-Tomato-Bruschetta

When the chicken is ready to go, spoon enough bruschetta on top to make you happy!  I have never purchased pre-made bruschetta before and I was pleasantly surprised with this Delallo Italian Tomato mixture.   Doesn’t hurt that Delallo is based right here in Pittsburgh.  The pre-made bruschetta was the best idea I didn’t mean to have.  Honestly, it was so sweet that it complimented everything perfectly – I don’t even really like tomatoes!!  Add onto that your sliced avocado, and finally top it with a piece of mozzarella cheese. Chicken-Bruschetta-Avoacdo-Mozzarella

At this point, your balsamic reduction is probably done so just go ahead and set that aside until you are ready to eat!  Pop the chicken into the broiler and cook it until the cheese gets melted and toasted to perfection.

Serve on a bed of spinach with the balsamic reduction!

Bruschetta-Chicken-Avocado-Mozzarella

 

 

 

 

 

 

 

 

 

 

 

How’s that for a 20 minute meal?!

 

Stuff I’ve Put In My Mouth Lately

28 Apr

I have been trying to stay on point with eating.  (Hold on a sec while I put this Easter candy down…it’s so hard to type with just one hand!)  ANYWAY, to me clean eating isn’t steamed broccoli and grilled chicken with a seasoned rub.  I honestly think I would die.  I love flavor, food, and cooking too much and that feels like throwing in the towel.  Instead, I try to make smart choices and use whole, healthy ingredients.  Running also helps.  So does moderation.  😉

nene-tini

Here are some of my favorite eats from last week:

A few days after Easter, I realized that we weren’t going to eat the leftover ham unless I got creative.  (Big shout out to my mom for leaving a bunch of cloves in the ham, so I got a mouthful of potpourri not once, but TWICE.  ON TWO SEPARATE OCCASIONS).  So, into a frittata with the leftover asparagus that didn’t get cooked with Easter dinner, some spinach that’s been hanging around, and a bit of shredded pepper jack cheese:

Ham-Asparagus-Spinach-Frittata-Easter-Leftovers

of course this monstrosity is my own creation

Some semi-clean comfort food that got us through the chilly days:

It tastes like comfort food, but its just 363 calories per serving.  The 33.7 g of protein pack a huge punch and it’s healthy carb heavy.  I subbed in almond milk, so I know mine was lower in fat than the original recipe.  I love it when I feel like I’m having a cheat meal but it’s still pretty clean!  This stretched out over several days worth of lunch for myself at work.

 

This apple-cheddar stuffed chicken didn’t photograph so beautifully, but HOOBOY was it yummy.  This is another home run from Iowa Girl Eats – her recipes are amazing and if you don’t follow her on Pinterest, I’m sorry for your loss.

These gluten-free, dairy-free muffins were a great find on Pinterest!  Christina of course hates them, but I think they are mighty tasty.

Strawberry Chicken Spinach Salads (mine with balsamic, hers with Poppyseed)

photo 1

The End.

 

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