Pumpkin Seed and Spinach Pesto

Pumpkin Seed and Spinach Pesto

I have made lots of pestos.  Here are links to Light Basil Pesto, Kale and Walnut Pesto, and Avocado Pesto.  While all similar, they're unique enough to make at different times. 

This recipe is great for a dip - as I did with carrots this afternoon while watching Harry Potter 2 with Brennan.  Also good with pasta, as a spread for a sandwich or baguette, on top of sauteed vegetables, and as a dip with crackers.

I wish I could give credit where it's due, but someone gave me a copy of this recipe.  I'm pretty sure it's been in my to-make folder for a long, long time.

Heat the oven to 350* and toast raw pumpkin seeds for 15 minutes until golden.

While the seeds are toasting, bring a pot of salted water to a boil and blanch the spinach, garlic cloves, and thyme sprigs for 1 minute.  Remove from the water with a slotted spoon and let the spinach cool.  Then squeeze out any excess moisture, and pull the leaves from the thyme sprigs.

 

Combine the spinach, thyme, garlic, slightly cooled pumpkin seeds, grated Parmesan and olive in a blender or food processor and season with lemon juice and sea salt.  Blend until smooth.

 

This recipe makes a "dry" pesto, so if you want a more "wet" one, add more olive oil.

 

 



Double click to print as a 5x7 recipe card.

 

 

Enjoy!

Orecchiette in No-Cook Spinach Sauce

Orecchiette in No-Cook Spinach Sauce

 

This sounded like a great way to serve pasta - and I was looking for something other than marina sauce or broccoli to try. 

 

Kroger unfortunately doesn't carry orecchiette.

 

 

So we went with shells.

 

In a large pot, cook the pasta according to the package in salted water. 

With 5 minutes to go, add green beans (I used frozen) and frozen lima beans.

Drain and set aside.

 

In a food processor, process spinach, garlic, oil, water, lemon juice, sea salt, and black pepper to taste.

Combine pasta, beans, and sauce together.

Serve warm or cold!

 

Double click to print as a 5x7 recipe card.

 

Buon Appetito!

 

Spinach Smoothie

Spinach Smoothie

I don't remember where I picked up this recipe, I think from a book club friend who is already very healthy, but is eating a lot more vegetables these days.

There are so many great smoothie recipes out there but I don't like the high-calorie ones because I'm always hungry again after drinking a smoothie.

If I'm going to have a smoothie in the morning, it's got to be nutrient packed and low-cal so I can happily eat again in a couple of hours.

This recipe is very simple and only has 3 ingredients, although you could add anything to it that you wanted.  That's the beauty of a smoothie.  If you want it to be thicker, then add ice cubes.

You simply blend 2 very large handfuls of fresh spinach, 1/2 a large cucumber (or a whole small cucumber), and 3/4 c no-sugar-added juice.

It's really delicious (even though I'm sure you don't believe me) and it's 3 huge servings of green vegetables!

If you want to make it even sweeter, add peeled apple slices to the blender.

Double click to print as a 5x7 recipe card.

"Enjoy!"



Chicken Stuffed Pasta Shells

Southern Living's

Chicken Stuffed Pasta Shells

I saw this recipe in Southern Living in the August 2007 edition and ripped it out.

This shows you how I really need to clean out my recipe files and either try them or pitch them.

I'm working on it!

I thought the boys would love this dish, but they weren't crazy about it.

David and I liked it.  I think the boys were in a picky mood that night.

This dish is really easy and can be made ahead of time and popped in the oven to cook.

Start by cooking shell pasta according to the package directions, then drain and let cool.

Saute a package of spinach in olive oil until it's wilted.

Combine the spinach, shredded chicken, cottage cheese, Parmesan cheese, and nutmeg.

Pour 1/2 of a jar of Alfredo sauce into the bottom of your 9x13 dish.

(I went with about a 1/3).

Then stuff the shells with the spinach/chicken mixture and line up in your baking dish.



Top with the remaining Alfredo sauce and cook, covered, at 350* for 45 minutes.

Uncover and let stand 10 minutes before serving.

Double click to print as a 5x7 recipe card.

Enjoy!



Chicken, Spinach, and Goat Cheese Quesadillas

Sugar Cooking's

Chicken, Spinach, and Goat Cheese Quesadillas

 

I saw this delicious recipe on Sarah's blog Sugar Cooking and tried it out this week. 

David and I loved it. 

The boys prefer other quesadillas that I make, but that didn't stop them from seconds, which I love!

A few years ago David and the boys gave me this quesadilla maker for Mother's Day.
It's gotten a lot of use.
I think it's from Target.

I will share other quesadilla recipes that I make, but this one was new and I will certainly make it again.

You start by sauteing spinach with garlic, salt, and pepper in a large skillet.

Once it starts to wilt you remove it from the stove.

Then place a tortilla (I used whole wheat but you can use regular flour) on the quesadilla maker and layer with Monterey Jack, spinach, rotisserie chicken, and goat cheese.

Top with another tortilla and lower the lid.  The light lets me know when it's done.

Cut it into 6ths and serve with salsa, sour cream, or other topping.
I served them last night with Sarah's Avocado Sour Cream which I'll include on the blog.

Really flavorful and delicious with a salad.

Double click to print as a 5x7 recipe card.

Buen Provecho!



Spinach Dip

Lora's Spinach Dip

My sweet friend Lora served the best spinach dip at her house one night.

She shared the recipe with me and now I'm sharing it with you!

Here's Lora (center) with her husband Rob and Ginger.

I took Lora's Spinach Dip to an appetizers get-together a couple of weeks ago and it was very, very popular.  I get a secret thrill when someone asks me for my recipe :)

Saute onion and garlic in olive oil.

Add a bag of fresh spinach and wilt.

Put the spinach, onions and garlic in a food processor and blend well.

Add sour cream and feta cheese and process again.

Season with salt and pepper to taste.

I served the dip this time with sea salt and olive oil Flatbread Crisps.

Would be great with vegetables as well.

And I'd like to try it heated with bread chunks.

Double click the recipe card to print this on as a 5x7 card.



Enjoy!