Spinach and Black Bean Lasagna

I have made this a couple of times now and it is great every time. Even though there is no meat in the dish, the black beans act as the protein and do a very good job. I've made it with and without the cilantro and really I couldn't tell a difference. It takes a  little bit of time to prepare, but well worth it! I hope you enjoy! 

Ingredients

• 2  large eggs, lightly beaten
• 1  (15-ounce) container ricotta cheese
• 1  (10-ounce) package frozen chopped spinach, thawed and well drained
• 1/4  cup  chopped fresh cilantro
• 1/2  teaspoon  salt
• 4  cups  (16 ounces) shredded Monterey Jack cheese with peppers, divided
• 2  (16-ounce) cans black beans, rinsed and drained
• 1  (2-pound, 13-ounce) jar pasta sauce
• 1/2  teaspoon  ground cumin
• 9  precooked lasagna noodles
• Garnish: chopped fresh cilantro

Preparation

Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.

Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.

Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.

Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.

** Recipe and picture from Southern Living magazi

Sorry for the brief delay

I've sort of been busy lately and have not put any recipes up...sorry about that. I will be posting the Spinach and Black Bean lasagna today. The shrimp burgers that I said I would share...will not be shared. They were gross!! I need to re-do that recipe and once I've done that I will share. Also the corned beef hash was delicious!! I'm not sure I need to share that one now since St Pattys is over...if you'd like it let me know. It was great!

OK, I'll figure out the meals for the next few days and get back to it. Hope you had a great weekend!

Tuscan Turkey Torte

i made this on a whim the other night and it was a success. i would change a few things which i did note in the recipe...it definitely needed some seasoning. i love tastefully simple spinach and herb seasoning which i need to get some more of, while i'm thinking of it. italian seasoning, garlic powder, salt and pepper would work as well. if you like tomatoes you could add some of those before you sprinkle with cheese...just make sure they aren't very wet. i actually topped mine with brushcetta which was delicious!! use a springform pan if you have one...if not you could use a 9x9 glass baking dish...or a different one if you have something similar. one other thing i did was used chicken instead of turkey...you could use rotisserie chicken which would probably be very good. and one last thing you could do is use a frozen creamed spinach which would add some extra flavor too. let me know if you make this and what changes you made. total cost was about $8...makes a lot too!

Ingredients

• 2 1/4 cups Original Bisquick® mix
• 1/4 cup Italian dressing
• 1 can (15 oz) Progresso® cannellini (white kidney) beans, drained, rinsed and mashed
• 2 cups diced cooked turkey
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
• 1 cup shredded mozzarella cheese (4 ounces)
• Italian seasoning, spinach and herb seasoning, garlic, salt and pepper
• 3 eggs, slightly beaten
• 2 cups milk
• 1/4 cup slivered almonds

Directions

1. Heat oven to 375°F. Mix Bisquick mix, dressing and beans. Spread in bottom and 2 inches up side of springform pan, 9x3 inches. Cover outside with aluminum foil. Bake 10 to 12 minutes or until set.
    
2. Layer with turkey, spinach and cheese. Sprinkle top with herbs/seasoning of your choice. Mix eggs and milk; pour over cheese. Sprinkle evenly with almonds.
    
3. Bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

* Original recipe from Betty Crocker

Almond and Peach Pork Chops

One night I was sitting on my couch looking through the Betty Crocker app on my ipad and came across this recipe. I love almonds and peaches...and well pork chops too! They are sort of like chicken...you can do so many different things with them. I also love Bisquick...its a great breading ingredient that gives protein more flavor than just using flour. Anyways, I made it last night and it was quite tasty. I served it with grits and a spinach salad, but you can do what ever you want with it...rice, potatoes, veggies. It was inexpensive as well...right around the $8...really the only cost was the pork and the peach preserves. I hope you enjoy!!!!






Ingredients

• 1 Egg
• 2 Tbsp peach preserves
• 1/2 Cup Bisquick
• 1/2 Cup Coarsely chopped almonds
• 1 Tbsp cornmeal
• 1/2 tsp Salt
• 4 boneless pork loin chops
• 2 Tbsp vegetable oil

Directions

1. Beat egg and preserves in shallow dish with fork, breaking apart any large pieces. Mix Bisquick, almonds, cornmeal, and salt in another dish. Dip pork chops in preserve mixture, then coat with Bisquick mixture. Heat oil in large non stick skillet over medium heat. Cook pork chops about 7 min per side, or until crust is golden and pork is cooked through. Sprinkle with parsley. * Heat remaining preserves and drizzle on top.

** Recipe and picture from Betty Crocker

This weeks menu and shopping list

I'll go ahead and tell you guys what's up this week for dinner. I know I just posted the risotto from last week but I was a little busy this past weekend with family in town. I'm excited this week about our menu...its filled with healthy and yummy dinners that I hope yall like. I am also throwing in one for St Patty's Day. I did a pork with cabbage last week so I'm going to something  little different, yet still Irish. I'm going to do the menu/shopping list a little bit different from now on. I think it will be easier to list the meal and then the ingredients below...that way you can choose which one you'd like to make.

Almond and Peach Pork Chops
- 1 egg
- peach preserves
- Bisquick
- sliced almonds
- cornmeal
- pork boneless chops
- vegetable oil


Tuscan Turkey/Chicken Torte
- Bisquick
- Italian dressing
- 1 can white great northern beans
- cooked turkey or chicken
- 1 pkg frozen spinach
- mozzarella cheese
- 3 eggs
- 2 cups milk
- sliced almonds


Shrimp Burgers with Lemon Caper Sauce
- 1 pound raw shrimp
- 1 stalk celery
- small onion
- bell pepper
- garlic
- parsley
- old bay
- panko bread crumbs
- 1 egg
- butter (for the sauce)
- lemon
- capers
- buns
- spinach or lettuce


Corned Beef Hash 
- large carton chicken broth
- Yukon gold potatoes
- carrots
- parsnips and or turnips (I got both)
- small onion
- 8 oz corned beef
- grainy mustard
- 5 fried eggs


Spinach and Black Bean Lasagna
- 1 can black beans
- bunch of cilantro
- 1 pkg frozen spinach
- 1 pk of lasagna noodles (no bake)
- 1 LARGE tomato sauce
- ricotto cheese
- cumin
- mozzarella cheese
- eggs

Wild Mushroom Risotto

I sort of made this recipe based off a bunch of different ones and made it exactly how I like. I added a little Arugula/Spinach to the top as well as some roasted shrimp...both of those are optional. I will try to give exact measurements but you can play around a little bit and it still comes out delicious. I made this on Friday night and it made enough for 5 adults. The total cost is probably about $10...give or take if you want more mushrooms. I hope you make this and enjoy as much as I did!!

Ingredients 
1 cup Arborio Rice (you can find with regular rice)
1 large shallot, minced
1 T butter plus 1 T olive oil
2 pints of mushrooms (I used baby bellas and a gourmet blend of different types)
1/2 cup white wine
1 carton of "white wine and herb" chicken broth (made by Culinary....)
1/2 cup parmesan cheese
2 T butter
Arugula and Spinach
Shrimp (optional)

In a large stockpot melt butter with olive oil. Add shallot and mushrooms and cook over medium heat until shallots are translucent. Add rice and cook for about 3 minutes. Add wine...stir until almost absorbed. Add 1 cup of chicken broth and stir occasionally until almost absorbed. Do this with the remaining chicken broth one cup at a time. I added about 1 cup of water near the end just for fun. Make sure all liquid is absorbed...this will take about 25 minutes or so. Add the cheese and butter at the end and stir to combine. Serve risotto in a bowl and top with your greens and shrimp if you'd like. ENJOY!!!

*Picture from the PetitePig blog

Pork chops with Bacon and Cabbage

My family and I went to Ireland a few years ago and absolutely LOVED it!! The first day that we were there we went to Bunratty Castle and had lunch. My husband, Waylin, tried a traditional Irish dish that consisted of Ham, Cabbage, Potatoes with a Parsley sauce..ever since then I've tried recreating this for him and FINALLY I got very close.  I used pork chops instead of ham and I didn't have parsley in the sauce, but other than that it was perfect. With St Patricks Day next week I thought I would share this with you. It sounds strange but is very tasty. Super cheap too!!! I think the whole dish cost about $9. ENJOY!!!


Ingredients

• 2 Tbsp olive oil
• 4 bone in pork chops (1 inch thick)
• Coarse salt and ground pepper
• 4 strips bacon, coarsely chopped
• 1 Medium onion, cut into 1/2 inch slices
• 1 head green cabbage , cored and cut into 8 wedges (about 2 1/2 pounds)
• 3 Tbsp all purpose flour
• 3 Cups whole milk

Directions

1. Preheat oven to 400 degrees. Set a large heavy roasting pan across two burners over high heat; add oil and heat. Season pork with salt and pepper; brown on one side, 3 to 5 minutes. Flip and cook 1 minute more. Transfer to a plate.
2. Reduce heat to medium. Add bacon; cook until golden, about 5 minutes. Add onion; cook until softened, 5 minutes. Add cabbage, cut side down, and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 minutes. Add flour and stir until coated. Add milk and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper, then nestle pork chops in sauce. Transfer pan to oven. Bake until pork is cooked through, about 10 minutes.

*Recipe from Martha Stewart

Roasted Beef, Mushroom, and Barley

This recipe was to make a soup, but I ended up adding 1/2 cup extra of barley and ate it more like a pot roast. I have never cooked with barley before so I wasn't sure how it would taste or turn out, I really liked it!! It added a little different texture and nutty flavor than you wouldn't find in rice. Its very cheap too! Just make sure you do buy the quick cooking barley...I didn't and it took an extra 20 minutes or so. I also added about 1/2 cup red wine to add a little more flavor. The Hubs gave it a thumbs up!




Ingredients

• 1 lb sirloin steak, cut into 1/2 inch pieces
• 1 lb cremini or button mushrooms, stems trimmed and caps halved
• 2 shallots, coarsely chopped
• 2 Tbsp extra virgin olive oil
• Coarse salt and ground pepper
• 4 Cups low sodium chicken broth or water
• 1/2 Cup quick cooking barley
• Chopped fresh parsley (optional)

Directions

1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.

** Recipe and picture by Martha Stewart

Chicken Noodle Casserole

I made this dish last night and it was very easy and yummy! You could always make it ahead of time and freeze if you needed or cook it fresh. It fed 4 adults with 2-3 servings remaining. You could roast the chicken if you'd like with a little salt and pepper but I boiled it since it will be cooked with seasonings. I also added some parmesan cheese for a little extra flavor. Total cost was about $12!!!

Ingredients

• 4 boneless skinless chicken breasts
• 12 oz angel hair pasta or spaghetti
• 1 Whole onion, chopped
• 2 minced garlic (4 cloves)
• 1/2 Cup carrots, chopped
• 1/2 Cup Celery, chopped
• 1/4 Cup Butter
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 (10 3/4 oz.) can cream of chicken soup
• 1/2 Sour cream
• Salt and pepper to taste
• 1 Tbsp Dried parsley
• 1 Sleeve of Ritz Crackers, crushed

Directions

1. In a large pot of boiling water drizzle some olive oil and one T salt. Boil the chicken until done, about 20 min. Break noodles into smaller pieces and cook the noodles in the water once you remove the chicken. Don't cook until soft or it will be mushy. While the noodles are cooking, cut up chicken in small pieces. Drain noodles and set aside. Finely chop onions, carrots, and celery. In a pot sauté onion, garlic, carrots, celery in the butter. Cook until onions are translucent, add the soups and sour cream. Mix well. Salt and pepper if needed. Add the noodles, chicken, and parsley. Stir until coated. Pour into a 9x13 pan. Bake at 350 for 30 minutes or until bubbly. Remove from oven and sprinkle with crackers and bake another 5-10 minutes.

* Recipe from 4littlefergusons blog on Tasty Kitchen

Roasted Shrimp with Bacon served over Arugula

I love salads...especially with spinach and arugula. My husband loved this too! Serve with good Italian bread and it's a delicious and healthy meal. It takes no time to whip together since you can cook the bacon and mushroom while the shrimp are in the oven. The total cost is about $13 for the recipe listed below...if you need to serve only 2-3 you can cut in half. Other alternatives is adding red onion Blue cheese, or hard boiled egg. Enjoy!!


Ingredients
2 lb peeled, large raw shrimp (31/40 count)

1 Cup bottled Creamy Caesar dressing
1/4 Cup chopped fresh parsley
1/4 Cup fresh lime juice
2 garlic cloves, pressed
1 tsp freshly ground pepper
4 slices of bacon, cooked, crumbled
1 pint of mushrooms
Arugula and/or spinach

Directions
1. Preheat oven to 375 Place all ingredients in a 13 x 9 inch baking dish, tossing to coat. Bake 18 minutes or just until shrimp turn pink, stirring after 9 minutes. Meanwhile, cook bacon until crisp and sauté mushrooms with 1 T butter and 1/4 cup white wine. Cook mushrooms until all liquid is evaporated and mushrooms are browned. Put arugula and spinach in bowl...put warm shrimp, warm bacon, and warm mushrooms to slightly wilt greens. Serve with dressing and a sprinkle of Parmesan cheese.

This weeks menu and shopping list

I'm back!!! I've missed doing this each week but glad my husband is healthy again. I've actually had to find some more recipes that he can eat that don't include any acidic foods, spicy foods, or greasy foods. This weeks menu has come from Tasty Kitchen, Cooking Light, Martha Stewart and Southern Living. I'm very excited to get back to my normal 5-day a week cooking routine!! As you can see I've used bacon and mushrooms in 3 of the recipes since they were on sale..total for week is about $75!!

Roasted Shrimp over Arugula and Bacon
Chicken Noodle Casserole
Pork Chops with Bacon and Cabbage
Roasted Beef, Mushroom, and Barley stew
Wild Mushroom Risotto


Shopping List
Celery
Carrots
Mushrooms (3 containers)
Arugula and or Spinach
1 head of cabbage
lime juice
garlic
2 onions
2 large containers of chicken broth
1 can cream of mushroom
1 can cream of chicken
angel hair pasta
arborio rice (risotto)
barley (by the dried beans)
1/2 cup sour cream
white wine
bacon
1 lb sirloin steak
1 lb shrimp
pork chops (with or without bone)
1 pound chicken breasts