Archives for category: spinach

One-Pot Pork Chops with Matchstick Apples & Warm Greens Recipe

I love one-pot meals! Here’s a twist on pork chops and applesauce – instead of applesauce, julienne an apple into matchsticks and toss with chickpeas and warm arugula and spinach.

This recipe makes two pork chops, but you can adjust it of course to make more.

One Pot Meal - Pork Chops with fresh apples and warm greens - Not your Momma's Pork Chops and Applesauce Recipe!

WHAT YOU NEED:

  • 2 bone-in pork chops (approx. 9 oz each)
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1 Tbs extra virgin olive oil (EVOO)
  • 1/2 cup canned chickpeas, drained and rinsed
  • 5 oz. mixture of arugula and spinach, leaves torn
  • 1 Gala apple, cored and cut into matchsticks
  • 1/2 tsp lemon juice
  • 1/2 Tbs lemon zest (tip: use a rasp grater, or a vegetable peeler to make strips then chop into small pieces)

WHAT YOU DO:

Sprinkle pork chops on both sides with salt (a teaspoon or so), and season with pepper.

Heat EVOO in a large high-sided saute pan over med-high heat. Add pork chops.

Reduce heat to medium, and cook until browned around the edges, about 4 mins. Flip, and cook 3-4 more minutes. Transfer chops to a plate.

Add chickpeas to pan and cook for 2 min. Working in three batches, add arugula/spinach mixture and cook, stirring, adding additional batches as the leaves wilt. Sprinkle with approximately 1/4 to 1/2 teaspoon salt, then season with pepper to taste. Remove from heat, and stir in apple and lemon juice and zest. Serve with chops.

 

Number of Servings: 2

 

recipe adapted from “One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot” Martha Stewart Living
Advertisements

Spinach Stuffed Turkey Burgers Recipe - only 225 calories and 9 grams of fat

Here are some turkey burgers I made – stuffed with spinach, garlic, oats, and lemon juice. So easy! You just mash up all the ingredients and form it into patties. I used one pound of ground turkey and made 4 burgers but they were huge, so next time I will probably make 5 or 6.

WHAT YOU NEED:

  • 16 oz. ground turkey 93% lean
  • 3 cups fresh baby spinach, torn into small pieces
  • 1 clove minced garlic
  • 1/2 cup old fashioned rolled oats
  • 1 egg, beaten
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sea salt
  • pepper, to taste

WHAT YOU DO:

  • In a mixing bowl, combine all ingredients. Form into patties. (The nutrition info below is for servings of 4 patties)
  • Spray a skillet with cooking spray, or mist with olive oil, and heat over medium heat.
  • Cook until skillet until cooked through and browned, approximately 8 minutes on each side.

Estimated Nutrition Information: Per Serving (recipe makes 4 servings)

  • 225 calories
  • 9.9 grams fat
  • 131 mg cholesterol
  • 8.9 grams carbohydrates
  • 1 gram fiber

Here are some stuffed mushrooms I recently enjoyed. Super easy, fresh, and healthy!

Stuffed Baby Bellas - just 5 ingredients. Perfect as a side dish or even a meal. Meatless Monday option!WHAT YOU NEED:

  • 8 oz. baby bella mushrooms, cleaned and stems removed
  • 1 oz. crumbled feta cheese
  • small handful of fresh spinach
  • approx 1 Tbs. of banana pepper rings
  • dillweed to taste

WHAT YOU DO:

Line a baking sheet with foil, then spray with nonstick cooking spray.

Place mushrooms on foil then stuff with spinach leaves and feta. Top with dill and pepper rings.

Broil in the oven for 5-10 mins, until cheese is browned.

‘Shroom lover? Check out: portabellos stuffed with baby spinach, fresh salsa and feta cheese

Here’s a delicious recipe for a creamy, garlicky, lemony pasta. The hubs even enjoyed it and he is not even a pasta fanatic like I am. 🙂

Lemon Garlic Spinach Pasta - creamy and delicious. Tastes like it was straight out of a fancy restaurant. Must save to make again!

Here’s what I did…

WHAT YOU NEED:

  • 1 lemon: zested, and juiced
  • 1/2 c. chopped green onions
  • 1 clove garlic, minced
  • 1 c. shredded Parmigiano Reggiana cheese + more for garnish
  • 1 c. half and half
  • 1 lb. thin spaghetti
  • 10 oz. fresh spinach

WHAT YOU DO:

  • In a stock pot, bring salted water to a boil.
  • Add pasta then cook for 5 mins.
  • Meanwhile, in a saucepan, bring the lemon juice, zest, green onions, and garlic to a simmer. Add the half and half, whisk for 1 minute, and make sure you don’t scald the mixture.
  • Remove the saucepan from heat.
  • Add spinach to the boiling water while the pasta is still cooking, and cook for 3 more mins (or until the pasta is al dente).
  • Drain the pasta/spinach, then return to the pot and toss with lemon mixture.
  • Add the shredded cheese and toss to combine.
  • Garnish with more cheese then serve.

recipe adapted from cozycountryliving.com

Here’s another pasta recipe I recently tried and loved: Spicy Thai Noodles. Check it out! 🙂

Or, for a healthy option, substitute zucchini ribbons in place of pasta noodles – here’s my Zoodles recipe.

I love recipes that can be frozen into individual portions, so you can make only the amount you need.

Here’s a healthy-ish one: Spinach Lasagna Roll-Ups.

spinach lasagna roll-ups

WHAT YOU NEED:

9 lasagna noodles, cooked and excess water removed
10 oz frozen chopped spinach, partially thawed
15 oz low-fat ricotta cheese
1/2 c. grated Parmesan cheese
1 egg
salt and pepper, to taste
1 jar of pasta sauce
3 oz shredded mozzarella cheese

WHAT YOU DO:

In a bowl, mix together the spinach, ricotta, Parmesan, egg, salt & pepper. Lay out a piece of waxed paper and lay the lasagna noodles out flat on top of the waxed paper. Divide the spinach mixture evenly on each noodle (approximately 1/3 of a cup each). Roll the noodles then place seam-side down. After you have finished all of the rolls, flash freeze them on a baking sheet for 30 minutes, then transfer to a gallon freezer bag. Label with a Sharpie and freeze.

To prepare: Preheat oven to 350F. Place a small amount of pasta sauce on the bottom of a foil-lined baking dish. Put a roll-up on top, then top with more sauce. Add mozzarella cheese and cover the dish with foil. Bake for 30-60 minutes (depending on the amount of rolls, and until cheese melts).

recipe adapted from skinnytaste.com

lasagna roll-ups I love recipes that can be frozen into individual portions, so you can make only the amount you need. Spinach Lasagna Roll-Ups: I love recipes that can be frozen into individual portions, so you can make only the amount you need. Spinach Lasagna Roll-Ups: I love recipes that can be frozen into individual portions, so you can make only the amount you need. Spinach Lasagna Roll-Ups: I love recipes that can be frozen into individual portions, so you can make only the amount you need. I love recipes that can be frozen into individual portions, so you can make only the amount you need. spinach lasagna-roll ups spinach lasagna roll-ups

strawberry banana spinach smoothie

I’m pretty sure I’m the last person on earth to try Greek yogurt. I tried it only recently and now think it’s the bees knees 😉 Not to mention it’s thick and creamy since the liquid is strained out, and it has lots of protein, so it’s fairly healthy (and low in Weight Watchers+ Points, if you’re into that).

So I decided to try it in a smoothie and broke out the blender, which reminded me of my high school days working at an Orange Julius lol. I used one of my favorite fruit combos: strawberry banana, and threw in some spinach to add extra nutrients without it tasting like a vegetable.

This smoothie was so filling and delicious, and perfect for the awesome early-summer weather we’re having.

Here’s what I came up with…

COMBINE IN A BLENDER AND BLEND UNTIL SMOOTH:

  • 1 c. sliced strawberries
  • 1 sliced banana
  • 1 c. fresh spinach
  • 1/2 c. vanilla Fage FruYo Greek Yogurt (0% fat)
  • 1/2 c. water OR a few ice cubes

The entire serving has only 3 WW+ points, since the 1/2 c. yogurt is 3 points, and the fruits and veggies are free. Yippee!

smoothie ingredients: strawberries, banana, spinach, vanilla Greek nonfat yogurt

strawberry banana spinach smoothie

strawberry banana spinach smoothie

You may also like… BERRY BANANA BREAKFAST SMOOTHIE! Just 4 easy ingredients.

Berry Banana Breakfast smoothie - just 4 ingredients and only 3 WW+ points

Greek Salad

Greek Salad (Photo credit: Katherine Martinelli)

I recently created some new recipes inspired by the Mediterranean Diet, and included them while tracking my Weight Watchers points.

I incorporated lots of fresh ingredients, ditching the processed foods, and included heart-healthy fats and oils.

The best part is they are quick and easy, and share lots of the same ingredients, so I could shop once and make lots of different variations with the same foods. 

Here’s what I came up with (photos to come)…

Artichoke Shrimp & Pasta Toss – 8 Weight Watchers Plus Points

Shrimp and Artichoke Salad – 6 Weight Watchers Plus Points

Spinach Salad with Feta Crumbles – 7 Weight Watchers Plus Points

Shrimp & Pesto Pasta Toss – 9 Weight Watchers Plus Points

I recently created some new recipes inspired by the Mediterranean Diet, and included them while tracking my Weight Watchers points.

I incorporated lots of fresh ingredients, ditching the processed foods, and included heart-healthy fats and oils.

The best part is they are quick and easy, and share lots of the same ingredients, so I could shop once and make lots of different variations with the same foods.

Here’s one I came up with (still working on the photos):

Mediterranean Shrimp and Artichoke Salad

WHAT YOU NEED:

  • 11 medium/large frozen pre-cooked shrimp, thawed
  • artichoke hearts, canned in water (to taste)
  • baby spinach
  • 1 Tbs. extra virgin olive oil
  • 1 Tbs. lemon juice (more or less to taste)
  • fresh ground black pepper (to taste)

WHAT YOU DO:

While thawing shrimp in cold running water according to package directions, make a bed of baby spinach on your serving dish. Add the olive oil, lemon juice, and black pepper and toss. Top with thawed shrimp and enjoy.

Entire serving: 6 Weight Watchers Plus Points

Related Recipes:

I recently created some new recipes inspired by the Mediterranean Diet, and included them while tracking my Weight Watchers points.

I incorporated lots of fresh ingredients, ditched the processed foods, and included heart-healthy fats and oils.

The best part is they are quick and easy, and share lots of the same ingredients, so I could shop once and make lots of different variations with the same foods.

Here’s one I came up with (photos to come):

Spinach Salad with Feta Crumbles

Combine in a serving dish and toss until combined:

  • 2 c. baby spinach (more or less to taste)
  • 1/4 c. crumbled feta cheese
  • 1 Tbs. extra virgin olive oil
  • 1 Tbs. lemon juice
  • fresh ground black pepper (to taste)
  • fresh chopped dill (to taste)

Entire serving: 7 Weight Watchers Plus Points

Related Recipes:

stuffed portabellos

portabellos stuffed with baby spinach, fresh salsa and feta cheese

I have a theory about mushrooms: either you love ’em or hate ’em. I am Team Mushroom all the way (the hubby is Anti-‘Shroom). Portabello mushrooms are one of my faves, especially when they are stuffed.

A while ago I bought some stuffed portabellos prepared by our grocery store’s deli, which were stuffed with spinach, pico de gallo, and crumbled feta cheese. I baked them in the oven at home; they were very yummy but super expensive and I figured I could make my own for a lot less money.

Here’s what I came up with…

WHAT YOU NEED:

  • 2 portabello mushrooms
  • crumbled feta cheese
  • baby spinach
  • fresh pico de gallo OR fresh salsa
  • salt & pepper, to taste

WHAT YOU DO:

Clean the portabellos: Gently rub any dirt off the tops with a damp paper towel. Snap off the stems then gently scrape off the “gills” underneath the cap using a spoon. The gills usually smell sorta musty, and take up valuable stuffable space, so they gotta go. I don’t know why but I love scraping/peeling off the spongy gills, though writing about it seems like I should be on some TLC show about weird obsessions, and also that I’m oversharing here… Anyway once the mushrooms are clean, stuff the insides with baby spinach, salsa/pico de gallo, and feta, in whatever amounts look tasty to you. I use a lot of spinach on the bottom layer since it shrinks so much as it cooks. Season with salt and pepper if desired.

Place stuffed portabello caps on a foil-lined baking sheet, and broil for 15-20 mins or until the cheese starts to brown. You could also grill these instead of using the oven.

3-20-2013 stuffed portabellos (3)

 

 

3-20-2013 stuffed portabellos (4) 3-20-2013 stuffed portabellos (6)

 

 

 

 

 

 

 

 

 

 

 

 

Here’s a variation on these ‘shrooms: Stuffed Baby Bellas