Spinach Artichoke Dip

This is my favorite go-to dip for parties and special occasions. It's so easy and fast and it never disappoints. I usually serve it with pita chips or buttery crackers.Spinach Artichoke Dip

1 (10 oz.) box frozen chopped spinach
1 (14 oz.) can artichoke hearts packed in water, drained and roughly chopped
1 c. mayonnaise (eyeball it)
1 c. sour cream (eyeball it)
2 c. grated mozzarella (eyeball it)
1/2 c. grated parmesan (eyeball it)
3 cloves garlic, minced

Unwrap spinach, place in microwave-safe bowl, and defrost in microwave. Squeeze out excess water.Mix all ingredients together.Spread into a 2 qt. casserole dish.Bake at 350 F for about 30 minutes or until hot and bubbly.This dip is delicious with any variety of crackers or veggies. Enjoy!

Tortellini Soup

This italian style soup is great for any weeknight meal. It's adapted from a recipe in one of my cookbooks and my family really enjoyed it.

Tortellini Soup
12-16 oz. fully cooked chicken sausages, sliced
2 T. olive oil
1 T. dried minced onion
3 t. garlic powder
2 (14 oz.) cans chicken broth
2 c. water
1 (14 oz.) can diced tomatoes
1 (18 oz.) package cheese tortellini (refrigerated or frozen)
1 (6 oz.) package spinach
1 t. dried basil
salt and pepper
parmesan cheese

In a large pot, heat oil, sausage, dried onion, and garlic powder. Saute for 2-3 minutes. Add broth, water, and tomatoes. Bring to a boil. Add tortellini and cook for 5-7 minutes or until pasta is cooked. Add spinach, basil, and season with salt and pepper to taste. Cook just until spinach wilts. Serve with parmesan cheese.

Creamy Chicken Spinach Pasta

This recipe is adapted from my Sandra Lee Semi-Homemade cookbook. It makes a large 9x13" pan, so next time I think I'll freeze half of it to save.

Creamy Chicken Spinach Pasta

1 lb. dry penne pasta, cooked

1 (14 oz.) can diced tomatoes

1 t. dried basil

3 cloves garlic, minced

1/2 large onion, chopped

1 (10 oz.) box frozen spinach, microwaved and drained

1 jar alfredo sauce (about 2 cups)

1 1/2 c. cottage or ricotta cheese

1/2 t. garlic salt

black pepper to taste

1 (12 oz.) can chicken breast, drained

1 c. parmesan cheese

Combine cooked pasta, tomatoes, basil, garlic and onions.

In a separate bowl combine spinach, alfredo sauce, cottage cheese, garlic salt, pepper and chicken.

Combine the two mixtures.

Spread into a greased 9x13" pan and sprinkle with parmesan cheese.

Bake at 400 F for 20-25 minutes.

Enjoy!

Super Salad

During the summer I often eat salad for lunch. Salads are a nice cool meal in the hot summer and they are packed full of veggies. Honestly, I don't always eat them because they sound good, I eat them so I don't feel guilty the rest of the day... :) I know, I'm weird but oh well. But if you're a salad person (or even if you're not) you can make a darn tasty salad with a variety of ingredients. Here are some typical salads that I eat:Garden Salad: spinach, tomatoes, mushrooms, avocados, and grated romano cheese (topped with dressing of choice.)

Mushroom Salad: spinach, tomatoes, portobello steak, shaved parmesan cheese, grapeseed oil, salt.

Herb Salad: spinach, tomatoes, mushrooms, avocados, mozzarella cheese, cilantro (topped with dressing of choice.)

Dilly Salmon Salad: spinach, tomatoes, celery, grapes, dried minced onion, canned salmon mixed with dried dill, tamari (or soy sauce) and a little oil.

I do love a good salad (when I'm in the mood for one.) And even if you don't think you like traditional salad, try mixing it up a little and use ingredients that YOU like. You might surprise yourself at what you come up with. Enjoy!

Pesto Salad

Lunch for today: pesto salad. I have tons of veggies in my fridge so I just threw this together for lunch. Here is a picture without cheese:

...and then with cheese:
To be honest, I don't even know why I took a picture without cheese because the cheese was delicious!

Pesto Salad

2 c. chopped tomatoes (I used grape tomatoes)

1-2 c. chopped mushrooms

1 c. torn spinach

2 T. minced onion

1/2 c. shaved parmesan cheese (grated would work, too)

generous 1/4 c. prepared pesto sauce (or more to taste)

salt

garlic powder

Combine veggies and cheese in a mixing bowl. Stir in pesto, salt to taste, and a good sprinkle of garlic powder. Makes several side-dish servings, or two giant main-dish servings! Enjoy!

Turkey Wraps

This is a fun summer dinner. It doesn't take much time, and it's very versitile. You can use any veggies that sound good and you could use any meat in place of turkey.

Turkey Wraps
3 whole wheat wraps/tortillas
deli mustard
horseradish (optional)
3/4 c. shredded cheese
12 slices deli turkey (or other meat)
1-2 roma tomatoes, chopped
1 avocado, sliced
1 bunch spinach

Place wraps on a cookie sheet and spread with mustard (and horseradish, if desired) then sprinkle with 1/4 c. cheese each. Place under a broiler until cheese is melted. Arrange four slices of meat on each wrap. Fill each wrap with sliced avocado, tomatoes, and two large handfuls of spinach. Roll up and enjoy. These are the tortillas that I used. They have lots of fiber and protien and only 80 calories. They were perfect. There are lots of different brands of tortillas that would work just fine. Buy one that your family likes and experiment with your fillings. Enjoy!

Juicing

Lately I've been trying to eat healthier and adopt a more whole-food type lifestyle. Let me tell you, it's not easy for me because I really love processed foods, but I know how bad they can be for my health. I will never be perfect at this way of eating because I cannot give up sweets and salty snacks entirely, and I will NEVER give up ice cream (it's my weakness!) That being said, I've tried to incorporate more whole grains, fruits and veggies in my diet and less foods like white bread, fruit snacks and sugary drinks.

My sweet husband, aware of the changes I've been trying to make, was so thoughtful and gave me a juicer for Mother's Day. I am very new at this juicing concept, but so far I love it. It's a

great way for me to feel like I've started the day right and also a great way to boost my veggie intake each day! So this week I've been juicing every morning. Today, I tried this juice recipe:

Green Lemonade

3 stalks celery

4-5 handfuls spinach

2 apples

1 cucumber

large chunk ginger

1/2 lemon

Now, I must say it was not the most delicious juice I've ever had, but it wasn't horrible either. Let's just say it tasted healthy. :) I am not accustomed to eating as many veggies as I probably should. By making veggie juice I can pack several into one meal. It's great!

Anyway, I love my juicer and I know that it will help me in my efforts to making healthier eating choices and habits.

Meatball Soup

I love all kinds of soups! I found this recipe in my Better Homes & Gardens cookbook and I just love it! It's the perfect hearty, healthy meal for a winter day and it makes really good leftovers!

Meatball Soup

.

1 lb. cooked meatballs (homemade or frozen)

3 1/2 c. beef broth

1 (14 oz.) can diced tomatoes, undrained

1 (15 oz.) can beans, drained and rinsed (any kind)

1/2 c. water

1/2 c. small dry pasta

3 c. fresh spinach (or 1/2 bag frozen)

1/2 t. italian seasoning

1 c. sliced mushrooms (optional)

.

In a large pot, combine broth, tomatoes, italian seasoning, and water. Bring to boiling, add pasta, and cook for 10-12 minutes or until tender. Add meatballs, beans, spinach and mushrooms and simmer on medium heat for 5-10 minutes. Serve hot. Enjoy!