Lemon Tree Dwelling’s Minestrone Soup

Quarentined due to COVID-19? Now is the perfect time to make soup! This soup is from Lemon Tree Dwelling‘s Tortellini Minestrone Soup, but I made a few alterations.

Ingredients:

  • 3 Tbsp. Extra Virgin Olive Oil
  • 1 Medium Sweet Onion, Diced
  • 2 Medium Carrots, Sliced Thin
  • 2 Cloves of Garlic, Minced
  • 1/2 Tsp of Salt
  • 1/8 Tsp of Black Pepper
  • 1/8 Tsp of Red Pepper Flakes
  • 6 Cups of Chicken Broth
  • 1 Can of Kidney Beans
  • 1-15 oz Can of Diced Tomatoes
  • 1 Package of Pasta Noodles
  • 1/4 Cup of Parmesan Cheese
  • 1.5 Cups of Spinach

Directions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, garlic, 1/4 cup of salt, black pepper, and red pepper.
  3. Sauté, stirring frequently, until vegetables are softened (about 7 mins).
  4. Pour in chicken broth, tomatoes, and 1/4 tsp of salt.
  5. Bring to a boil. Add kidney beans and noodles.
  6. Reduce heat and cook until pasta is tender.
  7. Stir in cheese and spinach, allow the leaves to wilt.
  8. Ladle into bowls and serve.

Thoughts After Cooking:

It was extremely delicious, and I hope it makes you all stuck at home feel a little better.

For more soup recipes, go to Slow Cooker Easy Lentil Soup

For more Pinterst recipes, go to Irish Potato Pie

Slow Cooker Easy Lentil Soup

January is National Soup Month

eatingSoupfriends

January is national soup month, so it is time to share a soup recipe! This soup was originally Slow Cooker Easy Vegan Lentil Soup, but I didn’t make it vegan, and omitted a few ingredients, so I decided to change the title. This recipe is from Gina-Michele.com and I found it on pinterest. 

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Ingredients:

  • 1 15-oz Can of Diced Tomatoes
  • 1 16-oz Bag of Dry Lentils
  • 2 Large Sliced Carrots
  • 2 Cups of Baby Spinach
  • 1 Medium Onion, Diced
  • 8 Cups of Low Sodium Vegetable Stock or Chicken Stock (if you aren’t vegan)
  • Salt
  • Pepper

Directions:

  1. Put all ingredients, except spinach, in the slow cooker.
  2. Cook on low for 6-7 hours.
  3. Add spinach 10 mins before cooking time is complete.

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Slow Cooker Easy Lentil Soup

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Thoughts After Cooking:

This is so good and so easy to make. I LOVED it and know I will make it again and again.

Iloveit love

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For more soup recipes, go to Easy Tomato Soup

For more slow cooker recipes, go to The “Best” Green Bean Casserole

For more Pinterest recipes, go to Baked Tomatoes With Mozzarella & Parmesan

Egg and Spinach Hummus Toast

So I was on facebook one day and scrolling through my newsfeed and spotted this recipe from Sabra. It looked delicious so I had to try it.

Ingredients:

  • 4 Eggs
  • 4 Tablespoons of Hummus (I actually use Athenos, I think it is the best hummus)
  • 2 Slices of Sourdough or Your Bread of Choice
  • 1/2 Cup of Fresh Spinach
  • 1 Teaspoon of Chopped Garlic (optional)
  • 1/2 Teaspoon of Red Pepper Flakes (optional)
  • Salt & Pepper to taste

Directions:

  1. Hard boil the eggs however you like. (I prefer to do 12 mins, but it is up to you.)
  2. Toast bread to desired doneness and set aside.
  3. Place spinach in microwave safe bowl and cook in microwave for 30 seconds.
  4. Add optional chopped garlic to spinach and toss.
  5. Spread hummus over toasted bread.
  6. Place spinach on top of hummus.
  7. Peel hardboiled eggs and slice in half.
  8. Place egg halves on the spinach.
  9. Add red pepper flakes if you desire and top with salt & pepper.

Thoughts After Cooking:

It was delicious. A wonderful and healthy breakfast, lunch, snack, or dinner.

For more egg recipes, go to Hillshire Farm Crustless Quiche

For more hummus recipes, go to Cucumber Hummus Sandwich

For more breakfast dishes, go to Amish Baked Oatmeal

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 Tortellini Soup

So I’ve made a tortellini soup before, but after I did that Pinterest sent me some other recipes I’d be interested in. Such as this one.

This originally comes from Umami Girl.

Ingredients:

  • 2 Tablespoons of Olive Oil
  • 1 Medium Yellow Onion, Diced Small
  • 2 Large Carrots, Diced Small
  • 2 Large Celery Sticks, Diced Small
  • 1 Teaspoon of Salt
  • 8 Cups of Low-Sodium Vegetable Stock
  • 5 oz Baby Spinach
  • 9 oz Tortellini
  • 1/4 Cup of Chopped Fresh Parsley
  • Black Pepper
  • Grated Parmesan or Pecorino Cheese

Directions:

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add onion, carrots, celery, and salt. Stir to coat with oil.
  3. Cook for 5 mins, stirring occasionally, until they begin to soften.
  4. Stir in stock, bringing to a boil.
  5. Cover and reduce heat to simmer, until veggies are tender.
  6. Remove lid and add spinach and tortellini.
  7. Cook according to pasta package directions.
  8. Take off the heat stir in parsley and black pepper.
  9. Ladle into bowls and serve with cheese.

Thoughts After Reading:

I thought it was pretty good. The tortellini I used was dried so it had a different taste than the refrigerated, kinda dry actually. But still good. I really enjoyed it and found it to be healthy and tasty.

For more Pinterest recipes, go to Slow Cooker Enchilada Casserole

For more soup recipes, go to One-Pot Creamy Tomato Tortellini Soup

For more tortellini soup, go to Tortellini Soup with Italian Sausage & Spinach

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

Waffle Quesadilla

Thoughts Before Cooking:

So my sister bought me a waffle maker and of course I enjoy making waffles. But what can you use the waffle maker for? So this is the firsr of probably many posts about making more than waffles.

Ingredients:

  • Tortillas
  • Cheese
  • Any extras you like (spinach, ham, chicken, etc)

Directions:

  1. Lay a tortilla down on the waffle maker.
  2. Fill with cheese and any other extras.
  3. Top with tortilla.
  4. Close the lid on the waffle maker and check every now and then to see if cheese is melted.
  5. When done, serve and enjoy!

Thoughts After Cooking:

It was kinda weird cooking a quesadilla that way as I have only ever used a comal. But it came out good and cooked fast.

For more recipes, go to Eggs in Purgatory

Creamy Tomato Spinach Pasta

Thoughts Before Cooking:

This first attracted me as it looked delicious and then when I saw how cheap Budget Bytes said it was, I was sold.

Only one issue, I don’t know where she is shopping but everything cost way more than what she said. I mean 1 onion for 25¢? 2 lbs of penne pasta for 89¢? 2 oz cream cheese for 48¢? Really?

Ingredients:

  • 1-15 oz can of Diced Tomatoes
  • 9 oz of fresh Spinach
  • 1/2 Teaspoons of Dried Oregano
  • 1/2 Teaspoons of Dried Basil
  • 2 Cloves of Garlic
  • 1 Onion
  • 2 Tablespoons of Tomato Paste
  • 1 lb of Penne Pasta
  • 1/2 Teaspoons of Salt
  • 1/8 Teaspoon of Pepper
  • 1 Pinch of Red Pepper Flakes
  • 1 Tablespoon of Olive Oil
  • 2 oz Cream Cheese
  • 1/4 Cup of Parmesan Cheese

Directions:

  1. Cook the pasta according to the package directions.
  2. While waiting for the pasta, dice the onion and mince the garlic. Cook both in a large skillet with olive oil on medium heat until softened and transparent.
  3. Add diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some pepper to the skillet of onion and garlic.
  4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
  5. Use a whisk to stir the sauce until the cream cheese has melted in and the sauce is creamy.
  6. Add half the Parmesan to the skillet and whisk until melted in.
  7. Add remainder of the parmesan and whisk until melted in again.
  8. Add the spinach and gently stir it in, until it has wilted (about 3-5 mins).
  9. Add the pasta and stir until coated in the creamy sauce.
  10. Add salt and pepper to taste and serve warm.

Thoughts After Cooking:

It was okay. Not bad but not anything I look forward to making again.

For more pasta dishes, go to Creamy Parmesan Spaghetti

For more recipe reviews, go to Fajitas

Tortellini Soup with Italian Sausage & Spinach

Thoughts Before Cooking:

So I have been wanting to make this tortellini soup recipe for quite some time now. I actually have two pinned on pinterest, and chose one of them.

This recipe comes from The Yellow Bliss Road blog.

Ingredients:

  • 1 tablespoon Vegetable Oil
  • 1 pound ground Italian Sausage
  • 1/2 cup diced Onion (about 1/2 medium sized onion)
  • 1 tablespoon minced Garlic
  • 1-28 oz can Crushed Tomatoes
  • 1-32. oz. box of Vegetable Broth (chicken works too)
  • 2 tablespoons fresh chopped Basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 9-ounce package refrigerated tortellini
  • 2 cups packed fresh spinach
  • Parmesan Cheese

Directions:

  1. Heat a large, heavy bottomed pan over medium-high heat.
  2. Heat vegetable oil and add diced onion.
  3. Saute until onions are soft.
  4. Crumble Italian Sausage and garlic with the onion.
  5. Cook until sausage is no longer pink.
  6. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper.
  7. Bring to a boil, reduce heat to low, and cover.
  8. Let soup simmer for 20-30 minutes.
  9. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
  10. Serve with shredded Parmesan.

Thoughts After Cooking:

I thought this soup was amazing.

Even my boyfriend who can’t stand my “healthy food” loved it.

For more The Yellow Bliss Road Recipes, go to Crostini

For more soup recipes, go to Baked Potato Soup

For more tortellini recpies, go to Broccoli & Tortellini Salad with Pesto

For more pinterest recipes, go to Spinach Pasta Salad

Triple Green Protein Smoothie

I swear I have the never ending package of spinach.

Now I like spinach, but ever since I made the Spinach Pasta Salad I haven’t been able to use it fast enough. I don’t want it to go bad, but what else can I make that is different and post-worthy?

So I scoured the internet and found three spinach smoothie recipes. This is the last one.

Finally

This comes from Amy’s Healthy Baking

Ingredients:

  • 1/2 Cup of Cubed Honeydew
  • 1/2 Cup of Plain NonFat Greek Yogurt
  • 1-2 Tbsp of Water
  • 1 Cup of Spinach, Loosely Packed
  • 1 Cup of Kale, Loosely Packed (If you have no kale or don’t like it, you can substitute with an additional cup of spinach)
  • 8-10 Ice Cubes
  • Sweetener (to taste)

Directions:

  1. Add the honeydew, yogurt, water, spinach, and kale to blender, pulse until smooth.
  2. Add ice cubes and sweetener, pulse until smooth.
  3. Serve.

Thoughts After Cooking:

What did I think of this smoothie?

It was so gross! I don’t know if the honeydew wasn’t sweet enough or the combination of the greens with the plain greek yogurt, but it was horrible.

I would not recommend making it or drinking it.

For more smoothie recipes, go to Blueberry Spinach Smoothie

For more drink recipes, go to Power Smoothie

For more spinach recipes, go to Spinach Pasta Salad

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

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

Spanakopita Penne Bake

I found this recipe in an old Good Housekeeping magazine. I’ve never had spanakopita but have heard it is good and wanted to try out this variant.

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Ingredients:

  • 1 lb Penne
  • 2 10-oz Boxes of Frozen Chopped Spinach
  • 1 Cup of Crumbled Feta Cheese
  • 1/4 Cup of Loosely Packed Dill, Chopped
  • 15-oz Part-Skim Ricotta or Cottage Cheese
  • 1/2 Tsp. of Salt
  • 8-oz Part Skim Mozzarella Cheese, Shredded

Directions:

  1. Cook penne for half the time said on the box; adding the spinach.
  2. When draining, reserve 1/2 cup of the pasta/spinach water.
  3. Combine feta, dill, cottage cheese, & salt in a bowl.
  4. Add penne, spinach, and the 1/2 cup of water.
  5. Spread evenly in a 3 quart baking dish. Top with the Mozzarella Cheese.
  6. Cover with foil and bake at 400 degrees F for 25 mins.
  7. Uncover and bake for 10 mins.
  8. Serve.

Thoughts after cooking:

I thought it was absolutely delicious.

I couldn’t stop eating it.

For more casseroles, go to Too Easy Hotdish

For more recipes from Good Housekeeping, go to Two-Cheese Roasted-Veggie Pasta

For more recipes, go to Herbed Eggs with Sour Cream