This is one of those recipes that I was hesitant to try, but it will now be a staple in our house. Its simple ingredients are usually in our fridge and they’re easy enough to put together quickly. I adapted this recipe that I came across from eatwell 101. Check out the original recipe here!
2 large boneless skinless chicken breasts, cut horizontally
8 oz cream cheese, softened
2 cup spinach, rinsed
4 oz shredded Mozzarella cheese (or more if you love cheese as much as we do!)
3 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Add olive oil, garlic, Italian seasoning, salt, and black pepper into a Ziplok bag. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken breasts are covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF.
Rinse the spinach and place in a microwave safe bowl. Wilt the spinach by microwaving the damp spinach until spinach is a dark color and wilted, set aside.
Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken breasts and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.
Bake the chicken for 20-30 minutes. The chicken spinach is done when cooked through to an internal temperature of 165˚F (75°C).
I serve this chicken with quinoa or rice. Make this on a busy weeknight-I hope you enjoy it!
St. Patrick’s Day is coming, so it’s time for a great corned beef recipe. This one is so easy it’s insane. Seriously. It is full of flavor, you have all of the sides in the same slow cooker (potatoes, carrots, onion, and cabbage), and it’s a must have for St. Patrick’s Day. I adapted my recipe from a recipe from foodiecrush.com. Check out the original here! There is even an Instant Pot option included at foodiecrush.com. I tend to fill my Crock Pot to the brim, so I’m not even attempting the Instant Pot option, but if you’re cooking a smaller amount, it might be worth a shot!
3carrotspeeled and cut into 3-inch pieces
1yellow onionpeeled and quartered
1corned beef brisketabout 3 pounds, plus pickling spice packet or 1 tablespoon pickling spice
16 oz beef broth
6sprigs fresh thyme
1/2head Savoy cabbagecut into 1 1/2-inch wedges
3-4tablespoonsprepared horseradish to taste
In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice. Pour the beef broth over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours, or 10-12 hours on low.
Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 1/2 to 2 hours on low). Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.
Corned beef is something I only tend to cook in March since that’s when it’s available in most stores, so I always forget what cut is the best to use in the slow cooker. The Point Cut tends to be fattier, more full of flavor, and juicier to cook while the Flat Cut is a leaner cut of beef. Head on over to foodiecrush.com For a better description of how to choose the best cut for your taste and how to prepare the corned beef before cooking in the slow cooker or Instant Pot.
Salmon is definitely my favorite fish. Partially because all recipes I have happen to be mix some ingredients, cover the salmon, bake, and voila! Delicious salmon dinner. Well, this one is pretty much the same, so it works for me! I typically make a mustard-maple salmon, so I was excited to try a more crusted salmon recipe. This one didn’t disappoint! I found this recipe from Cafe Delites. Check out their original recipe here!
2pounds wild salmon fillet
2/3cupgrated parmesan cheese
1/4cupfinely chopped parsley
Salt and pepper
Lemon wedges, to serve
Position a rack in the middle of the oven. Preheat oven to 400°F. Line a baking tray / sheet with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet; set aside.
Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with 3/4 teaspoon salt and 1/3 teaspoon pepper (or to taste). Using your hands (it’s easier than using a wooden spoon), mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered. Lightly spray salmon with cooking oil spray for a golden crumb.
Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork.
Serve with lemon wedges and a squeeze of lemon (optional).
This is a great salmon recipe if you’re looking for something with a little extra crunch. I hope you enjoy it!
Cheese. Sausage. Pasta. All in one pot. Ingredients I usually have on hand at all times. Easy weeknight meal with no prep whatsoever. Yeah… we eat this quite a bit. Good thing it’s delicious 😉 This is also a flexible recipe. I’ve used all shapes and kinds of pasta from farfalle to rotini to whole grain pasta-it all works. Out of shredded Cheddar-Jack cheese? No problem! Use whatever shredded cheese you happen to have on hand. I adapted my recipe from one I found from RiverBender.com. You can check out the original here!
1 Tbsp olive oil
1 lb Smoked Turkey Sausage, sliced
1 cup frozen diced onion (fresh is fine, too-I use frozen to save time)
1 Tbsp minced garlic (about two fresh cloves)
1 (14.5 oz) can Chicken Broth
1 (14.5 oz) can diced tomatoes
1/2 cup milk or heavy cream
8 oz dry pasta (any small pasta will do)
1/2 teaspoon salt and pepper, each
1 cup shredded Cheddar-Jack cheese
1/3 cup chopped scallions, for garnish
1. Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
2. Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.
3. Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.
I typically use a lot more cheese than a cup, because… cheese! This is a recipe everyone loves. You can customize it to your taste by using your pasta and cheese of choice, omitting chopped scallions or using green onion, and the list goes on. I hope you enjoy this one!
More soup for the cold winter months! This Olive Garden copycat soup is hearty and can stand on its own as a meal. It has it all-meat, potatoes, kale… shhhhh… hang with me, kale haters! I promise you’ll love it. I adapted my recipe from the Crock Pot Zuppa Toscana recipe at Homemade Hooplah. My version has cut quite a few corners.
1bunchkalestems removed and torn into bite-sized pieces
1cupheavy whipping cream
1/4cupshredded parmesan cheese(for topping)
In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn’t, add up to 2 cups water so potatoes are covered.
Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
Cover crock pot and cook on HIGH for another 30 minutes.
Serve zuppa toscana immediately with shredded parmesan cheese as garnish.
Simple enough! I usually brown the sausage, onion, and garlic the night before to make for a dump and go meal in the morning. It’s chilly outside-hibernate and enjoy!
Ignore my horrible photo… I promise this is a delicious recipe. And yes… that is half of an avocado. Don’t judge. I was just so hungry by the time I was able to eat the dinner I prepared at 8:30 pm that I snapped the quickest photo I could. Anyway, enough with the reasoning for my horribly unappetizing photo…
This black bean soup is both delicious and healthy. I will warn you that it might not make a great main course, since it is basically, well… beans. It’s enough for me, but most people might like something a little heavier to go with it. Don’t let the “Instant Pot” title fool you-it is definitely anything but instant. This recipe requires the pressure cooker to naturally release, which takes a little longer than a manual release would. It took well over an hour and a half for the Instant Pot to come to pressure, cook on high, then naturally release, so be aware before you make this for the evening! If you want to see the original recipe, check it out at A Pinch of Healthy.
1mediumonion, diced (save some time and use frozen chopped onion!)
1/2red bell pepper, diced
1/2green bell pepper, diced
1candiced tomatoes, undrained (14.5 ounce)
1pounddry black beans, rinsed
1teaspoonsalt (or to taste)
1/2teaspoonblack pepper (or to taste)
1teaspoonhot sauce (I used a little less… tiny people in the house)
2Tablespoonschili powder (again… a little less for us-tiny people)
6cups chicken broth
Toppings: avocado, sour cream, lime, green onion, tortilla chips
Add all ingredients (except toppings) to the Instant Pot, and place the lid on top, with the vent set to “sealing.”
Cook the soup on manual high pressure for 40 minutes, and let the pressure naturally release.
After the pot is depressurized, remove the lid, and carefully remove the bay leaves. Soup will thicken after sitting.
I love spinach artichoke dip, but somehow always have the mindset that it’s a recipe that would be far too complicated for me to even attempt. That is, until I found this simple (and healthy!) recipe from Prevention. The prep is easy, the ingredients are much healthier than most spinach artichoke dip recipes, and… it’s delicious! Check out the original here!
2 c shredded reduced-fat mozzarella
1 container (8 oz) reduced-fat onion and chive cream cheese
¼ c grated Parmesan cheese
¼ large onion, chopped (or frozen chopped onion, thawed)
1 bag (10 oz) frozen spinach, thawed
1 can (13.75 ounces) artichoke hearts, drained and chopped
¼ tsp garlic powder
¼ tsp ground red pepper
Salt and ground black pepper
Baked tortilla chips, pita chips, carrots, or celery for serving
Combine and stir together the mozzarella, cream cheese, Parmesan, onion, spinach, artichokes, garlic powder, and red pepper in a 3- to 5-quart slow cooker.
Season with salt and pepper to taste.
Cover and cook on high for 2 hours, stirring occasionally, until heated through.
Serve warm with tortilla chips or celery and carrot sticks.
So simple! Pour ingredients, stir, let heat through, and chow down!