Scrambled Eggs with Spinach & Parmesan

So you know that I have iron deficiency, so I’m always looking for recipes to do with spinach as I love it and the iron is great for me.

I looked about online and found this recipe from bon appétit.

Ingredients:

  • 2 Large Eggs
  • Salt
  • 1 Teaspoon of Olive Oil
  • 3 Cups of Baby Spinach
  • 1-2 Tablespoons of Grated Parmesan
  • Crushed Red Pepper Flakes

Directions:

  1. Whisk eggs in a small bowl, season with salt and pepper and set aside.
  2. Heat oil in a medium nonstick cooking pan.
  3. Add spinach and cook until wilted, about 1 min.
  4. Add eggs and cook, stirring occasionally, until set about one minute.
  5. Stir in parmesan, and add red pepper flakes.

Thoughts After Cooking:

I loved it! Another spinach recipe I’ll be making again.

For more spinach recipes, go to Spinach Tortellini Soup

For more egg recipes, go to Scrambled Eggs in a Waffle Maker

Spinach Parmesan Pasta

Thoughts Before Cooking:

So I had a ton of spinach leftover and few ingredients to choose from and was trying to make something new. After a bit of searching on the internet, I found this recipe from Two Peas and Their Pod

Ingredients:

  • 8 oz Uncooked Pasta
  • 3 Tablespoons of Butter
  • 2 Cloves of Garlic, Minced
  • 5-6 Cups of Packed Spinach
  • 1/2 Cup of Grated Parmesan Cheese
  • Salt
  • Pepper

Directions:

  1. Boil water according to pasta instructions, cooking al dente.
  2. Drain the pasta, reserving 1/2 cup of water.
  3. Set pasta aside.
  4. Using the same pot, melt the butter over medium heat.
  5. Add garlic, and cook 2-3 mins.
  6. Toss in pasta and spinach.
  7. Gently toss and cook until the spinach is wilted.
  8. If pasta starts to dry out, add the pasta water.
  9. Stir in 1/4 cup of cheese, and toss until combined.
  10. Season with salt and pepper.
  11. Put in large bowl and garnish with cheese.
  12. Serve immediately.

Thoughts After Cooking:

It reminded me a lot of the Garlic Parmesan Kale Pasta recipe I made. You make them almost exactly the same, just with different leafy greens. However, I thought this spinach one was much better.

Yum

For more pasta recipes, go to Garlic Parmesan Kale Pasta

For more spinach recipes, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more recipes, go to Slow Cooker Enchilada Casserole

Blueberry Spinach Smoothie

So why am I posting a recipe on a Tuesday instead of Friday? Well, Friday marks an anniversary that relates to the mystery I am reviewing this week. I also still have spinach left over that I’m trying to use up. I decided to try another spinach smoothie, this one from Alaska from Scratch.

Ingredients:

  • 2/3 Cup of Plain Greek Yogurt
  • 1 Ripe Banana (optional)
  • 2/3 Cup of Frozen Blueberries
  • 1 Cup of Spinach Leaves
  • 1/2 Cup of Milk or choice of dairy (coconut milk, soy milk, almond milk, etc)
  • 2 Teaspoons of Protein Powder (optional)
  • 1 Teaspoon of Honey (optional)

Directions:

  1. Blend all together.

Thoughts After Making:

I loved it! It was delicious and you couldn’t taste a bit of the spinach with all the blueberry.

Although, in comparing the two-I think I like the Power Smoothie a little bit better.

For more drink recipes, go to Power Smoothie

For more smoothie recipes, go to B is for Blueberry Smoothie

For more recipes, go to Spinach Pasta Salad

Power Smoothie

Well after last week’s recipe of Spinach Pasta Salad I had a ton of spinach left over. From there I have decided to try anything I could to use it up, including testing out a spinach smoothie from Tastes Better From Scratch.

Will the taste of blueberries be able to overpower it, or will the spinach surpass everything?

Ingredients:

  • 1/2 Cup of Orange Juice (I don’t like orange so I substituted with Apple Juice)
  • 1/8 a Cup of Whole Grain Oats (I didn’t have any so I used Quick Oats)
  • 1/4 Cup of Greek Yogurt
  • A Bit of Vanilla Creamer
  • 1/2 Banana
  • 3/4 Cup of Frozen Blueberries
  • 1.5 Cups of Baby Spinach Leaves
  • 1/2 Cup of Ice

Directions:

  1. Add all the ingredients in your blender and blend. If too thick, add more juice or water.

Thoughts After Cooking:

I don’t really like using bananas in my smoothies because all the smoothie tastes like is banana.

So I added some more blueberries and a little more yogurt. After that I thought it tasted wonderful!

You didn’t taste the spinach at all or the oats. In fact, I think I’ll be making this tomorrow morning as well.

For more smoothie recipes, go to B is for Blueberry Smoothie

For more spinach recipes, go to Spinach Pasta Salad

For more drink recipes, go to Nature’s Own Cocktail

For more recipes, go to Baked Potato Soup

Spinach Pasta Salad

So I came across this recipe on Pinterest. It originally came from the site, Barefeet in the Kitchen. I like pasta salad, I like spinach, I like tomatoes: so I thought this would be a great recipe to try.

Ingredients:

  • 1 8-oz Package of Bowtie Pasta Noodles (Farfalle)
  • 1/2 of a Small Red Onion, thinly sliced and cut into 1-inch pieces (about 1/4 cup)
  • 3 Large Cloves of Garlic, minced
  • 6 Tablespoons of Olive Oil
  • 1/4 Cup of Red Wine Vinegar (I didn’t have any so I substituted with Balsamic Vinegar)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 4 Cups of Baby Spinach (About one 6-oz package)
  • 2 Cups of Grape Tomatoes, Halved
  • Grated Fresh Parmesan Cheese

Directions:

  1. Bring a large pot of water to boil.
  2. Cook according to the directions on the box.
  3. When finished cooking, drain but do not rinse the noodles.
  4. While the pasta is cooking place the onions and garlic in a large mixing bowl.
  5. Add the olive oil and vinegar to cover the onions and garlic.
  6. When the pasta has been drained add it to the mixing bowl and toss well.
  7. Add tomatoes and spinach.
  8. Toss well.
  9. Serve with a sprinkle of salt, pepper, and Parmesan Cheese.

Thoughts After Cooking:

I loved it! I didn’t want to stop!

It was that good.

Definitely, try this recipe out.

For more pasta salad recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

For more salad recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more Pinterest recipes, go to Irish Apple Cake with Custard Sauce

For more recipes, go to Baked Potato Soup

Grilled Zucchini Roll-Ups

So I know what today is…

fridaythe13th

That’s okay stay strong. I have a recipe to try out that will be the perfect pairing to whatever your Friday the 13th plans are.

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zucchini

So I got the recipe from Health.com and it sounded tasty and healthy (of course) so I thought I would try it out.

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Ingredients:

  • 3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt, plus more to taste
  • 1/16 teaspoon of freshly ground black pepper, plus more to taste
  • 1.5 ounces fresh goat cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon fresh lemon juice
  • 2 ounces bagged baby spinach (2 cups lightly packed)
  • 1/3 cup basil leaves

Directions:

  1. Preheat grill or grill pan to medium.
  2. Discard the outermost slices of zucchini; brush the rest with oil on both sides.
  3. Sprinkle the zucchini slices with salt and pepper.
  4. Grill until tender, about 4 minutes per side. (You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.)
  5. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork.
  6. Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice.
  7. Top with a few spinach leaves and a small (or half of a large) basil leaf.
  8. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices.

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Grilled Zucchini Roll-Ups

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Thoughts After Cooking:

I thought this were pretty good. They were tasty, healthy, and fun to make.

joker-yum

I will be making these again.

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For more pinterest recipes, go to Sour Cream Lemon Pie

For more low calorie meals, go to Mozzarella Tomato Toast

For more recipes, go to Wookie Cookies

 

Italian Wedding Soup

eatingSoupfriends

So if you haven’t guessed, Italian Wedding is a type of soup. They used to serve it at Olive Garden, but don’t anymore, of which saddens me as it is one of my favorite soups. But all is not lost, I can make it myself.

So I found this recipe on Pinterest, but it is originally from McCormick.com

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Ingredients:

  • 1 Tablespoon of Olive Oil
  • 8 oz of Sweet or Hot Italian Style Turkey Sausage, cut into 1/2 inch thick slices
  • 1/2 Cup of Chopped Onion
  • 1  32-oz Can of Reduced Sodium Chicken Broth
  • 1  15-oz Can of Red Kidney Beans
  • 1  14.5-oz Can of Diced, no salt, Tomatoes
  • 1 Teaspoon of Oregano
  • 1 Teaspoon of Savory
  • 1 Teaspoon of Thyme
  • 1  6-oz package of Baby Spinach Leaves
  • 1/2 Cup of Uncooked Small Pasta

Directions:

  1. Heat oil in pan on medium heat.
  2. Add sausage and cook for three minuets.
  3. Add onion and cook for three minutes, or until meat is browned and onion tender.
  4. Pour meat and onion mixture into a pot.
  5. Add chicken broth.
  6. Drain and rinse red kidney beans, and then add to the pot.
  7. Add tomatoes, oregano, savory, and thyme to the pot.
  8. Stir mixture and bring to a boil.
  9. Reduce heat to low and simmer for 10 minutes.
  10. Stir in spinach and pasta.
  11. Return to boil on medium heat. When boiling, return to simmering on low until pasta noodles are cooked.

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ItalianWedding

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Thoughts after cooking:

I loved it. It was soooooo good that we ate the whole entire pot.

fantastic

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For more soup recipes, go to Vegetable Soup

For more Italian food, go to Angel Hair Pasta with Chicken

For more Pinterest recipes, go to Cheesy Pesto Pull Apart Bread

For more recipes, go to Breakfast Puffin Muffins