MEATLESS MONDAY - Homemade Manicotti

Jen made these a while back and blogged them but I've actually been to chicken to try and make my own shells, but this looks so delicious and would be perfect for Meatless Monday today. I can't wait to make them!

Here's the recipe! Click here!

MEATLESS MONDAY - Whole Wheat Pesto Pizza

I'm revisitng this blog post because I love this pizza so much and it's super easy. And the funny thing is, when I posted it originally I wasn't even doing Meatless Monday. I'm glad I kept this recipe around. Pair this with a green salad and you have a great filling meal on this meatless day. Enjoy!

CLICK HERE FOR RECIPE

MEATLESS MONDAY - Spinach Artichoke Mushroom Quiche

I can't remember where I got this recipe but I'm so glad I found it! It was so yummy and dense. I hate puffy foods and quiche is up there right along with meringue and mousse. BLECH! But this quiche is dense and tasty. I can't wait to make it again.

Spinach Mushroom Quiche

1 frozen pie crust, thawed or fresh pie crust

1 1/2 cup crimini mushrooms, chopped or sliced

1 cup half and half

4 eggs

1 cup Italian Blend shredded cheese (I used the Quattro Formagio from Trader Joe's which has Parmesan, Asiago, Fontina and Provolone)

1/2 cup chopped canned artichoke hearts (not marinated)

1 cup spinach, thawed and drained (1/4 packed, after drained)

1/8 tsp ground nutmeg

1/4 tsp salt

Preheat oven to 375

Saute the mushrooms in olive oil until brown about 3 minutes

Whisk together the eggs and half and half.

Stir in the cheese, artichoke hearts, spinach, mushrooms, nutmeg and salt.

Pour mixture into the pie crust and bake for 40 minutes (check to see if done by inserting a knife through the middle, if it comes out clean, it's done)

Let it cool for 5 minutes

Slice and serve

MEATLESS MONDAY - Vegetarian Taco Salad

This was super easy and super yummy and VERY filling! I somewhat followed a recipe but you can really add what you like. This is how I made them:

Vegetarian Taco Salad

Chips

Beans

Rice

Salsa

Tomatoes

Lime

Onion

Avocado

Cilantro

Romaine Lettuce

Olive Oil

Chili Powder

Oregano

Salt

Pepper Jack Cheese

Prepare your rice. I used spanish rice, I make it homemade.

In another pan, heat up the oil and soften the minced onions. Add chopped tomaotes and cook for a minute. Drain the beans and rinse them and add them to the tomato/onion mixture, cook for about 5 minutes. Add your spices to the mix. I used oregano, chipotle chili powder and salt. Add in your rice and heat through.

Assemble your salad.

Chips, lettuce, bean/rice mixture, shredded cheese, salsa and guacamole or cut up avocado. Mmmmmm, so good!

MEATLESS MONDAY - Spinach Artichoke Pesto Pita Pizza

We have started doing Meatless Monday a few months ago. I can't lie...it's been a little rough. We are meat eaters in this family but our docs have told us to cut back on our red meat consumption and meat in general to give our bodies a break. I'm thinking, NO PROBLEM, how hard can it be, right? WRONG! If you're not used to a vegetarian diet, it's a little scary and frustrating coming up with main meals that make you feel full and satisfied. Well this pita pizza hit the spot. Not only was it delicious but it was probably the fastest meal I have ever made for dinner, no joke! I was in such a hurry to get my daughter to dance I bought the ingredients, ran in the door and had this on the table in 10 minutes. It was tasty, filling and easy...best COMBO ever when cooking dinner.

SPINACH ARTICHOKE PESTO PITA PIZZA

Whole Wheat Pita Bread

Pesto

Can of artichokes hearts, roughly chopped

Fresh spinach

Mozzarella Cheese, shredded

Parmesan Cheese, shredded

Freshly ground black pepper

I didn't include measurements because it's really all up to how much you like and how many family members you have to feed.

Spread pesto over the pita bread

Add the spinach, artichokes, and mozzarella and Parmesan.

Season with black pepper.

Place pitas on a baking sheet and stick under a preheated broiler for about 5 minutes or until your cheese is melted and the top starts to brown.

Your body and your heart will thank you for this meatless dish :)

I got this recipe off the Meatless Monday website. They have some great ideas...check it out: www.meatlessmonday.com

Roasted Garlic Bulb

I love garlic, period. I decided to roast a few garlic cloves for Chicken Shawarma (recipe to come soon). It adds so much flavor to any dish, especially on sandwiches or pita bread. Mash up the cloves, add a little olive oil for a garlic spread for garlic bread. Easy and delish. Kissing optional after eating.

2-3 bulbs of garlic
olive oil
foil

Set temp at 400 degrees. While oven is warming up, cut off the top of each bulb and drizzle with olive oil. Place on a baking sheet, cover with foil and cook for 40-45 minutes. The garlic clove will pull away from the sides and you can remove it using your finger or a small fork.

Enjoy!

Spinach Tortellini Soup

I'm still dieting and I was tired of eating the same thing OVER and OVER again until I found this bad boy! Spinach Tortellin Soup, light, refreshing, low fat, low cal and HUGE on the flavor level. This soup is easy to make and perfect for anyone who is looking to eat well without losing great taste and flavor in their meals.

2 cans of chicken broth
garlic, minced
onions, chopped small
1 bunch of spinach
1 package of tortellini (I use 3 cheese tortellini)
1 teaspoon of dry basil
salt & pepper

Optional: Franks Red Hot Sauce

First things first, dice your onion. I use 1/2 of a yellow onion.


Add your onion and garlic (1 tablespoon of garlic) to your pot and let the heat sweat out the liquids in the onion.

Add your chicken broth.

Add your basil, salt & pepper.

To add some color, I use one big dollop of tomato paste, freeze the rest.

In another pot, bring water to a boil and add your tortellini cooking them for only 5 minutes, do not cook them longer than 5 minutes as you are going to add them to hot soup which will do the rest of the cooking for you.

Your soup base should be at a boil now, add your clean spinach to it.

As you can see, the spinach adds lots of color and taste to the broth.

Now add your tortellini to the broth.

For additional flavor, I highly recommend adding a splash or two or three or four to the soup. I did and it added lots of extra taste!

As with any soup, add more, add less just make sure you taste taste taste as you go. This soup is AWESOME the next day.

Homemade Manicotti Shells

This is the easiest recipe ever for homemade manicotti shells, sooooo delicious. I've been to restaurants before where their manicotti shells are so delicate and I've always wondered how in the world they got their shells to be sooo good when the shells I use at home seem so, gross. You can even use this recipe to make the pasta sheets for lasagna as well. You'll love it as much as my family does! Enjoy!

Four eggs

1 and a half cups of flour

1 and a half cups of water

3/4 teaspoon of salt

Take your eggs, flour, water and salt and mix until blended. As you can see in the above picture, the blend is very watery, don't be alarmed, you want it this way!

Lightly oil a frying pan and then heat the pan for about a minute over medium high heat. Spoon in the batter or use a dry measuring cup to pour the batter into the middle of the pan.


Quickly and carefully tild the pan in a circular motion until the batter forms a round, thin layer in the pan. (Similar to a crepe).



Cook about 1 to 2 minutes until the shell surface appears dry.

Carefully turn the manicotti shell over using a spatuland cook for an additional 20-30 seconds.


Stack cooked shells on a plate between waxed paper for later use.

Now it's time to assembly the Manicotti. Take one of your shells and add cheese in the center.

Spoon a generous helping of the ricotta cheese. (Add 3 eggs, salt and cheese to the ricotta cheese at least 30 minutes prior to assembling the Manicotti).

Now fold like a burrito and place in baking pan. Repeat steps until your pan is full of manicotti shells filled with cheese mix.

Pour sauce over the shells.

Top with cheese. Cover with foil. Put into pre-heated oven for 35 minutes at 350 degrees.

Finished dish!

Spinach, Artichoke with Feta (Served Hot or Cold)

Jaime and I were recently invited to Amber's baby shower for Rocco. Her sister, Chantel was the host and made this awesome spinach spread for crackers....I just had to have the recipe because it really is sooo tasty! I made this dish but forgot to purchase crackers so I decided instead of eating it cold (which was how it was served at Amber's baby shower for Rocco), I decided to bake it until bubbly and I am SO glad I did. Serve cold with crackers or bake as the best spinach/artichoke dip you will ever have! Thanks Chantel!

This is Amber, isn't she cute!?

This is Chantel sitting next to Jaime, she made this wonderful recipe that I just had to make!

1 package of frozen spinach (drain ALL water from spinach after it thaws)

3/4 cup of feta

1 package of Hidden Valley Ranch Salad Mix

2 teaspoons of galic

1 small jar of artichoke hearts (drain all liquids)

1 room temp block of cream cheese

I thawed the spinach in the microwave and then squeezed out all liquids with a cheese cloth.

Add your garlic to the spinach.

Add the Ranch mix powder.

Now add the artichoke (I diced my artichoke hearts up).

Add cream cheese, remember to make sure it's room temperature so it mixes easily.

Now add the crumbled Feta cheese to the mix.

Mix well, really well! If you want to serve it cold with crackers, mold it into a ball and place crackers around it. If you want it hot, bake for 25 minutes at 350 degrees. Enjoy!

Whole Wheat Pesto Pizza

So Scott and I are trying to cut out everything white in our diet. I've been cooking with alot of whole wheat lately. We are HUGE pizza fanatics, but my waist is getting the best of me with all that white flour and well, most pizza is extremely fattening. I decided to compromise so I could get my fix. I was going to make homemade pizza dough but we were in a huge hurry so I bought some ready made whole wheat pizza dough from Fresh and Easy. I had some store bought pesto in my fridge as well so we decided on this recipe. It was AMAZING! I honestly have to say this was one of my absolute favorite pizzas I have eaten EVER...and it was in my own kitchen. You have to try this. I guarantee you will love it as much as we did. And no lie...I made this start to finish in less than 20 minutes and that included bake time. So it's easy and it's semi-homemade and it's healthy. It doesn't get better than this.

Whole Wheat Pesto Pizza

Whole Wheat Pizza Dough (Fresh and Easy, Trader Joe's)

Package of store bought Pesto or homemade

Mozzarella cheese

Tomatoes

Fresh Basil

Olive Oil

Corn Meal (to dust on the pizza stone)

I started out by heating my pizza stone in the oven at 450 degrees. I have a stone from Pampered Chef and for pizzas, this thing is great. I heated the stone up for about 7 - 8 minutes, basically however long it took to preheat the oven is how long I kept it in there.

While my pizza stone was getting hot, I rolled out the dough keeping it in a circle shape and trying to get it close enough to the size of my stone as possible.

Once the stone was heated up, I pulled it out of the oven and sprinkled corn meal all over the stone...just enough dusting so the pizza wouldn't stick. I then rubbed some olive oil all over my dough and placed into the oven for 5 minutes.

Once the dough was browned up a little, I pulled it out of the oven and spread my pesto all over the dough.

Next the cheese,

Then the sliced tomatoes and finally the fresh basil.

I then placed the pizza into the 450 degree oven for about 8 minutes.

Let cool for about 3 - 5 minutes, slice and enjoy!