Posts Tagged ‘spinach’

Things the husband will not touch: meatloaf

Things the husband cannot get enough of: meatballs

Naturally I had to point out meatballs are really nothing more than mini meatloaf. His response was a suspicious look followed by, “No.” (That was then followed by a winded explanation about what forms he likes his meat in. If you think that sentence sounds bad, you should have heard the whole conversation.)

I think it’s abundantly clear at this point that I’m dealing with a 31 year old toddler. But right now I kind of don’t care because I figured out a loophole to get meatloaf back in my life.

 

Nailed It/Failed It: Chicken, Spinach, and Feta Meatballs

Verdict

Nailed it. I’ve made this twice, and the husband has willingly eaten the leftovers both times (he’s not the only one). The first time, I served them in pitas with sweet potato fries on the side and ate the leftovers as a salad. The second time, I served them sans pita with smashed red potatoes and roasted broccoli on the side (yep – meatloaf style).

Alterations

I sauteed the spinach in olive oil until it wilted.

 

 

 

Original recipe from Healthy. Delicious.

Advertisements

As of yesterday, the husband and I have been married for 2 years. What does that have to do with anything? Absolutely nothing. I just felt compelled to share.

In other news, I’m the oldest of 3 girls (hold on – I promise this one’s going somewhere). There’s 4 1/2ish years between me and the youngest and 18ish months between me and the middle one. As you can imagine, the middle one is fiercely competitive – mostly with me and especially in the kitchen. She’s always doing crazy things like making her own bread and elaborate cakes for my nieces’ birthdays. So you can imagine my mom’s surprise over the weekend when I told her I now make my own taco seasoning. Her response was, “You’re as bad as your sister!”

And now you know why I kept my mouth shut on the homemade ravioli front.

Nailed It/Failed It: Spinach Ricotta and Mozzarella Ravioli

Verdict

Nailed it. They’re definitely more work than opening a bag, but I really like the fact that I can put whatever I want in there – I’m not stuck with beef or cheese.

Alterations

While my sister probably would have made her own pasta (she makes her own gnocchi after all), I was not above using wonton wrappers. We like our ravioli sauceless (weird I know but it also makes these easy to serve as an appetizer), so I skipped that. I also sauteed my spinach and baked the raviolis rather than boiling them. And I’m pretty sure I’ll throw feta in the mix next time. I may even get really crazy and saute the raviolis. Who knows what the future holds?!?!?

 

 

Original recipe from The Kittchen.

Turns out selling a house, moving, and starting a new job in a 3 week span results in pure chaos. Who knew. But we’re more or less settled now which means I have food for you! Consider it my birthday gift to you (30 today – yikes!).

Here’s the deal with beans – for the longest time, I wouldn’t touch them. It was partly because of my inner 5 year old and partly because of texture issues. I don’t really remember when that all changed, but I’m glad it did because a) I can now eat chili like an adult, b) a can of beans is so much cheaper than a pound of chicken, and c) I get to eat an obscene amount of these enchiladas.

 

Nailed It/Failed It: Black Bean Spinach EnchiladasVerdict

Nailed it. I didn’t really know what to expect out of these, but somehow they’re still better than I had hoped. The sauce is absolutely amazing – some might even say life changing.

Alterations

I used chicken broth and frozen spinach and skipped the cilantro. And since I can never get 8 enchiladas in my pan (whyyyyyyyyy????), I get as many as I can in there and top them with the leftover filling before adding the sauce. Oh, and obviously guac went on top.

 

 

 

 

Original recipe from The Garden Grazer.

 

Word on the street is today is one of – if not the – busiest day for pizza delivery. And I totally get it. As someone who’s cooking Thanksgiving dinner tomorrow, the thought of cooking dinner tonight isn’t overly appealing. But the idea of being a cliche isn’t overly appealing either. Which is why tonight, I’m making soup (for the record – the forecast said nothing about a high of 73 today when I had this stroke of genius).

Soup tonight seemed like a brilliant idea because a) it’s easy, b) it’s easy to keep warm while we wait on my family to arrive, and c) it’s really the only mass appeal vegetarian idea I could think of (my sister prides herself on wreaking havoc with the menu).

Budget Bytes: Spinach Tortellini Soup(pinned here)

Nailed It/Failed It: Spinach Tortellini Soup

Verdict

Nailed it. This is pretty much lasagna in a bowl so it’s really no surprise I immediately fell in love. There’s a reason the husband calls me the human Garfield.

Alterations

I used seasoned diced tomatoes and skipped adding in basil and oregano.

P.S. HAPPY THANKSGIVING!!!

 

 

 

Original recipe from Budget Bytes.

All last week, the weather gurus were predicting we going to have a rather rough Saturday. 40% chance for tornadoes rough. Obviously I dealt with this in my usual style – stocking up on wine. What does this have to do with anything? Nothing really. But it does explain the wine bottle in the background.

You know what else explains the wine bottle? The South Carolina LSU game. A little piece of us died that night. And then a bigger piece of us died when the new rankings were released and the Gamecocks fell from 3rd place.

chicken-and-spinach-flautas(pinned here)

chicken-and-spinach-flautas

Verdict

Nailed it. These are so good. So so so freaking good. They’re good by themselves, good with salsa, good with guacamole, and good with salsamole (guac mixed with salsa – it looks like baby poop but trust me,  it’s delectable). And they’re absolutely perfect for a night of college football.

Alterations

Chicken breasts instead of thighs went into the Crock Pot and were cooked with water rather than beer. The jalapeno pepper was skipped because I am unbelievably wimpy when it comes to spiciness. No but really – I am a child.

 

 

 

 

Original recipe from Healthy. Delicious.

It has been a crazy stupid hot summer here in southwest Missouri. Like “when did I move to the surface of the sun?” hot. Which means my air conditioner has been running essentially nonstop, and my oven and I aren’t exactly on speaking terms.

You know what else you shouldn’t be on speaking terms with when it’s crazy stupid hot? Your stove top. Turns out you’ll still be sweating by the time dinner’s ready.

Stove Top Spinach Ravioli(pinned here)

Stove Top Spinach Ravioli

Verdict

Nailed it (the second time – see Alterations). I’m becoming a fan of ravioli that has nothing to do with marinara. Growing up, we always had ravioli with the same sauce that was used for spaghetti – which was great except that it overpowers the ravioli. This recipe lets the ravioli stand on its own. So with that said, you don’t really want to cheap out on the ravioli. Which is why I opted for Louisa rather than Great Value. Fancy, I know.

Alterations

I didn’t measure my spinach and used turkey bacon instead of real bacon. I also used feta instead of goat cheese because a) it’s what I had and b) um, hello – it’s feta. Learn from my mistakes, kids – don’t use feta. Unless you like a good salt lick.

 

Original recipe from She Knows.

When the picky eater husband asks what’s for dinner, I normally avoid a direct answer until I’m too deep into cooking to turn back. But when he asked while I was prepping this, I straight up answered. He seemed a little surprised until I reminded him that I’d made this a couple times before and he liked it.

Spinach _Tomato_Tortellini(pinned here)

Spinach_Tomato_Tortellini

Verdict

Nailed it. This is one of my favorite meals – it’s quick, it’s easy, it’s delicious both when you make it and as leftovers, and the husband doesn’t make a face when I tell him what’s for dinner.

Alterations

I’ve never used heavy cream due to the fact that I’d rather not have a heart attack at 28. Instead, I’ve used 1% milk for both 3/4 cups, and I’ve substituted evaporated milk for one of the 3/4 cups. Honestly, I couldn’t tell a difference. And since I’d rather not have leftover evaporated milk sitting in the fridge begging to be used, I’m sticking with 1% milk all the way. I also add grilled chicken, more spinach than it calls for (I promise that’s not olives in the photo), and top it with Parmesan rather than mix it in. (My cheese mixing skills are lacking and it always winds up clumpy.)

Original recipe from AllRecipes.