Artichoke Spinach Lasagna

It's been a while since I have posted anything.  I was trying so hard to walk daily and eat better.  I did lose sixty pounds.  I had some emotional and health issues that made me slide back into bad behaviors.  I have gained over half the weight back.  I am trying to get back on track.

I found this recipe at thescienceofeating.com.  I wasn't sure about it because I'm not a big spinach fan.  I gave it a try anyway.  It was pretty good.  Corey really liked it, I ate one piece and over the next day he ate the rest.

9 Whole wheat lasagna noodles
1 large onion, chopped
4 garlic cloves, minced
1 3/4 cups vegetable broth
1 Tbsp. fresh rosemary, chopped
14 oz. artichoke hearts, drained and chopped
10 oz. frozen spinach, thawed, drained and squeezed dry
28 oz. meatless spaghetti sauce
3 cups mozzarella cheese, shredded
4 oz. feta cheese in Mediterranean herbs or tomato basil crumbles
dash of extra virgin olive oil

Preheat oven to 350 degrees.  Grease 9x13 pan with olive oil.  Bring a large pot of lightly salted water to a boil.  Add noodles and cook for 8 to 10 minutes or until al dente, drain.

Spray a large skillet with cooking spray and heat on medium high.  Saute onion and garlic for 3 minutes or until onion is tender yet crisp.

Stir in broth and rosemary then bring to a boil  Stir in artichoke hearts and spinach then reduce heat, cover and simmer 5 minutes.  Stir in pasta sauce.  Spread 1/4 of the artichoke mixture in the bottom of the prepared pan and top with 3 noodles.

Sprinkle 3/4 cup mozzarella over the noodles.  Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.

Sprinkle feta over top.  Bake, uncovered, for 40 minutes.  Uncover and bake 15 minutes more, or until hot and bubbly.  Let stand 10 minutes before cutting.

**I used ready to use noodles, so skipped the noodle cooking step.

Beef Stuffed Crescents

This recipe was found at tasteofhome.com.  If I am remembering right it is supposed to be an appetizer.  Of course I cut the recipe in three to use just one can of rolls.  They were super easy to make.  They were good, Corey and I both liked them.  However I did make a couple adjustments to them.

When I added the cream cheese they only tasted like the cheese.  I added some of my taco seasoning and a blend of mild cheddar and mozzarella.

Beef Stuffed Crescents

1 pound ground beef
1 (4 oz) can green chilies
1 (8 oz) package cream cheese, cubed
1/4 tsp ground cumin
1/4 tsp chili powder
3 (8 oz) crescent rolls

Cook beef and chilies over medium heat, drain.  Add cream cheese, cumin and chili powder.  Cool slightly.  Heat oven to 375 degrees.  Separate dough.  Add 1 Tbsp mixture to the short side of the triangle.  Carefully roll up.  Bake 11 to 14 minutes on ungreased baking sheet.  Serve warm.

**Can replace chilies with jalapenos
**When I rolled them I pinched any open areas to help keep the mixture in.

Juicy Burgers

So Corey was complaining that our hamburgers are too dry.  So I searched for ways to keep them juicy.  Since I have been eating healthier I started using a 93/7 ground beef.  I know that without the fat it will become drier.  I found this recipe at thekitchn.com.  We both liked them.  They were juicier with extra flavor added.  Corey, who usually only eats one burger actually ate two.

Juicy Burgers

1 pound beef
1/4 small onion, chopped
1 tsp Worcestershire sauce
1 tsp soy sauce
1/2 tsp garlic powder
pepper
cheese (optional)

Form a log shape with your meat.  Make a well down the center of the log.  Sprinkle the onions down the center of the well.  Whisk the Worcestershire sauce, soy sauce and garlic powder.  Sprinkle over the onions.  Sprinkle pepper over sauce.  Close the well around the onions.  Divide into 4 portions.  Form into patties.  Rest about 20 minutes at room temperature.  Cook 5 to 6 minutes on each side.  In the last minute add cheese if desired.  Toast buns, top with favorite toppings and serve.

**Next time I think I will divide into portion sizes before making the well.  When I divided into portions, some of the onions fell out of the meat.  I think if I divide into portions first I can keep the onions more to the center and not lose them.

Chocolate Banana Chia Pudding

Chia seeds are supposed to be healthy.  I have sprinkled them into a couple smoothie, but didn't really know what to do with them.  I found several recipes for pudding using them.  The process does take a little time.  The final result didn't look very tasty, but it was pretty good.

If you have never used chia seeds, when soaked they form a gelatin feeling coating.  It reminded me of some sort of science experiment.  Your pudding will not be smooth because of the seeds.  If you don't mind a little crunch in your pudding, give it a try.

Chocolate Banana Chia Pudding

2 cups almond milk
2/3 cups chia seeds
2 ripe bananas, mashed
2 tsp vanilla
2 Tbsp honey OR agave OR syrup
2 to 3 Tbsp cacao powder OR cocoa powder

Mix the seeds and milk until seeds are wet.  Let rest 15 minutes.  Stir mixture, it will be thick at this point.  Let rest another 10 minutes.  Add the rest of the ingredients and mix well.  Into the fridge to set up.

**My bananas weren't quite ripe enough to mash really well.  I ate around them.  So in my opinion you could just leave them out if you wanted.

Slow Cooker Italian Meatball Stew

This recipe is from Skinnyms.com.  They have lots of healthier recipes and exercise routines.  I cheated and bought frozen meatballs.  It was good but a little spicy.  I used a yellow pepper instead of red, that is what I had on hand.  I didn't use whole wheat orzo, couldn't find at my store.  I used extra orzo to make it a little more filling for Corey.  Next time I will make the meatballs myself.

Italian Meatballs

2 pounds lean ground turkey or chicken
2 tsp dried oregano
2 Tbsp freshly chopped Italian parsley
1 tsp black pepper
kosher or sea salt to taste
1/2 tsp crushed red pepper flakes
4 cloves minced garlic
2 cups whole wheat Panko (or whole wheat bread crumbs)
1 cup reduced fat Parmesan cheese
2 eggs

Combine all.  Shape into 24 one inch balls.  Cook in 1 Tbsp olive oil until browned.

Slow Cooker Italian Meatball Stew

1 dozen Italian meatballs (above)
1 Tbsp olive oil
2 carrots, peeled and chopped
2 stalks celery, coarsely chopped
1 red bell pepper, diced
1 zucchini, coarsely chopped
1 (14.5 oz.) fire roasted tomatoes with liquid
1 (15 oz.) can cannelini beans, drained
2 cloves minced garlic
1 tsp dried oregano
2 Tbsp fresh chopped basil
1/4 tsp  crushed red pepper flakes
1/2 tsp black pepper
kosher or sea salt to taste
2 cups low sodium fat free chicken broth
1/2 cup whole wheat orzo (or couscous or quinoa)

Heat oil in skillet, brown meatballs.  Add everything except orzo to slow cooker, stir.  Add meatballs.  Cook on low 7 to 8 hours.  In last 15 minutes add orzo.  Sprinkle with Parmesan cheese if desired.

Chocolate Avocado Pudding

  I haven't posted in awhile.  In the past few months I have changed jobs.  I am now on a set schedule but the first couple months I felt like I was working all day.  Another change I have made is how I eat.  I have started using myfitnesspal.com to count my calorie intake.  In the past four months I have lost over 40 pounds.  Some of the recipes I will be sharing will now be healthier.

  I still love desserts and snacks.  This first healthier recipe is a dessert.  I know the name may make you want to click this post closed, but don't.  I made this a couple weeks ago.  It is very good.  It makes four servings at 140 calories per serving.  Your calorie counts may be a little different depending on what brands you use.  This recipe comes from cookingwithjax.com.

Chocolate Avocado Pudding

1 ripe avocado
1/4 cup cocoa powder
3 Tbsp maple syrup (or liquid honey)
1 tsp. vanilla extract
6 Tbsp milk of choice
shaved chocolate or raspberries for garnish

Put all into blender until smooth.

**I used almond milk to cut some calories.
**I didn't use any garnish on mine.

Grilled Chicken Pasta Salad

  I found this recipe on pinterest but forgot to write the site it came from.  I need to start pinning the recipes to my boards instead of just writing them on my recipe cards.
  Corey and I both liked this.  Next time I will have to do it for a family get together or cut the recipe in half.  It did make a little much for just two people.

Grilled Chicken Pasta Salad

1 Lb rotini noodles, cooked
2 Lbs thin sliced chicken cutlets
2 Tbsp lemon juice
1 large red pepper, cored, seeded, diced
1 large green pepper, cored, seeded, diced
1 medium red onion, halved, thinly sliced
2 scallions, trimmed, thinly sliced
2 Tbsp fresh dill, minced

Dressing

1 cup light mayonnaise
1/2 cup red wine vinegar
1/2 cup honey
1 tsp mustard
1 tsp sugar
1 tsp onion powder
1 tsp dried parsley flakes
1/4 tsp salt
1/4 tsp black pepper
1/2 cup canola oil

For salad, cook noodles as directed on box.  Sprinkle lemon juice over chicken, grill until done.  Cut into bite sized pieces.  Toss with rest of salad ingredients.  For dressing, whisk all but canola oil until combined.  Gradually whisk in oil.  Pour over salad and toss to coat.

**The only thing I would change, is it is a little sweet so less honey next time.