5 Ingredient Pasta Skillet with sweet Italian Sausage is a simple skillet dinner with 5 main ingredients, ready in less than 30 minutes and only requiring one skillet! The poster child of quick n' easy dinners!
Garden Mozzarella Pita utilizes summer time vegetables, homemade pesto, and delicious salty bacon for a quick fresh meal!
Don’t get me wrong, I really love to cook! I love getting creative and combining different flavors to see what happens, and trying new types of food that I never have before. I love how my kitchen feels like my space. It is where my imagination comes alive and where I try to always challenge myself to do better. I love finding the balance between healthy and indulgent and creating meals that taste so good that they COULDN’T be healthy?!
Oh yes. There had to be a, but. Oh stop, you know which but I am talking about!
Sometimes I come home and even a bowl of cereal just seems too hard.
Alas, I must persevere because this girl is STARVIN’ and we gots ta’ eat.
This is when the kitchen magic must happen and I need that magic to work within 30 minutes.
Soups are a good go-to for these nights, where you need to be able to throw everything in a bowl and it taste good and leave you with a good ole “ahhh!”
Soups are definitely good for that, but for me…I am more like a soupy pasta girl. Yeah, I realize that isn’t a thing, but it is the best description of this not-soupy-enough-to-be-soup BUT too-soupy-to-be-pasta dish!
Still with me?
Healthy ingredients sneaked in together with seasoned goodness, some herby love and topped with parmesan for good measure all cozied up in a bowl to be eaten while curled up on the couch…er…at the dinner table like the adult you are.
Although not in the running for any beauty contest, this bowl of chewy satisfying flavors surprised Steven and I both. Like we literally almost spoke over each other when we said “Wow, this is actually good!”
My poor husband.
Every night is a science experiment in the kitchen and he sits down each time saying, ‘what is this?’ to which I normally say “I don’t know yet.” #reallife
I love how this combo of simple ingredients, that you probably already have in your cupboards, can create a quick dinner for when you are tempted to google Chipotle’s takeout number. No judgements here, guys…been there.
Let this be your answer! Use those kitchen appliances to kick the food prep’s butt and tip your hat to yourself 30 minutes later. You just made a healthy dinner that actually tasted good.
Money in yo' pocket.
Any delicious soups out there that I need to try? I would love to give them a second chance!
*Nutritional info is for 1 serving, about a cup.*
- 1 lb. ground meat (I used turkey)
- 3 cups chicken or vegetable broth
- 6 celery stalks
- 8 oz. baby carrots
- 2 small onions
- 15 oz. great northern white beans
- ½ cup chopped fresh cilantro
- 10 oz. can diced tomatoes and green chiles
- 2 cups short cut pasta (I used pipe rigate)
- 1 ½ tbsp. Chipotle Tabasco sauce
- 2 tbsp. Worcestershire
- 1 tbsp. olive oil
- Salt & Pepper (to taste)
- Optional Toppings:
- Green onion
- Heat a Dutch oven or large stock pot over medium-high heat. Add olive oil and begin to brown meat.
- Add carrots, celery and onion to a food processor or blender and pulse until finely chopped.
- Add to browned meat and allow vegetables to soften (about 5-7 minutes).
- Add remaining ingredients and lower heat. Allow to simmer for 10 minutes stirring occasionally, remove from heat and serve.
I can’t believe how time has flown by and I sound like a broken record because I have said that numerous times already the past couple of weeks but it truly has and I know you feel it too!
We have been eating all kinds of healthy (and some not healthy because BUSY) but mostly healthy and getting all those veggies in our diet to help with the sickness in our house. YES. Just before our 1yr anniversary trip to…wait I didn’t tell you guys did I? How lame of me…
WE ARE GOING TO MIAMI!!! Sooo pumped.
And you guys need to tell us ALL THE PLACES to go because neither of us have a clue and decided to go with no real reason of why Miami. Have you been? Are there a billion famous spots to go that I just don’t know about? Probably. I am a bit clueless in those aspects. Help us out! Share your favorite spots in the comments!
You may hear the crickets chirping on this little blog for a few but not to fear! I will have just short of 84759038457 pictures to show you upon our return and no lack of catastrophes adventures to share.
And now that you know where we are going, you can understand why stuffing veggies has been necessary in prep of a fun week in the big city! Because let’s be honest, veggies aren’t at the top of my priority list on vacation. I know you guys aren’t like that at all…
In this veggie quest, Roasted Veggie Panini’s were born and just may have made a couple reappearances because they were that good!
First of all…recipe level: EASY✔ We are putting most of our veggies right on the baking sheet to do their thing in the oven and do a quick garlic spinach saute, stuff it all between two pieces of bread with some melty cheese to get that sticky factor and BOOM. Done. Dinner/Lunch/Breakfast…well…add and egg to it for breakfast or people might stare. Ah, I love how an egg makes everything acceptable.
Roasting veggies is the way we eat our vegetables about 90% of the time. The roasting process allows you to go on about your business while your veggies become full of flavor and all kinds of levels of delicious!
I loved how this filling panini came together! I was honestly expecting to be hungry afterwards and that made me sad and then truly felt like I was eating something at a fancy shmancy café! Steven even said, “This is actually really good…like it doesn’t even taste healthy!” Umm…thaaanks…? In Steven language…that is really saying something.
So whether its post-candy-binge-eating guilt or refusing to cook meat because it feels like the HARDEST thing ever when you are hangry, whip this lunch/dinner up to have a healthy sort of cozy satisfaction. We both know we need more veggies in our lives!
- 2 cups sliced sweet peppers
- 1 large onion
- 2 cups spinach
- 3 cloves garlic
- ½ cup sliced mushrooms
- 2 ounces mozzarella
- 4 slices wheat bread
- Olive oil spray
- Preheat oven to 400 degrees and add rough chopped (or large slices) of sweet peppers, sliced onion and mushrooms to a baking sheet. Coat with olive oil spray and roast in the oven for 20 minutes.
- While vegetables are roasting, chop spinach and add to a skillet with minced garlic and olive spray. Toss constantly till wilted (about 1-2min) and set aside.
- Slice mozzarella or shred and set aside.
- Divide vegetables evenly between two sides of bread, divide spinach and add half cheese to each sandwich.
- Spray olive oil in skillet and add each sandwich to the pan. Cook over medium heat 2-3 minutes per side (or until cheese has melted), spraying more olive oil before flipping to other side.
- Serve immediately.
I actually LOVE when I get to the point that I crave healthy food.
Sometimes I forget that I love healthy so much when a too-big juicy hamburger is placed before me not once…but twice this weekend 0_0
It was birthday weekend
week around our household and that means repeated unhealthy offenses in the best…err…worst way [torn].
Mine and Steven’s birthdays are a mere 4 days a part so we get quite caught up in the birthday celebration Part….37… and one bad meal turns into two…which turns into my-birthday-is-two-days-away-so-i-don’t-want-to-cook…and my sweet husband humors me. And somehow (not a clue how) we get to the end of the celebratory days and we have eaten out practically every meal and all we want is to drown in greens and all.the.vegetables.
Today is certainly no exception.
Although not the most photogenic (hi, ugly green soup-like sauce that was actually delicious) this bowl of eggy sunshine and saucy grain goodness was perfectly filling and loaded with flavor!
In the spirt of healthy, let’s ignore bad soupy greenness and embrace lovely eggs and creamy avocado because they are our favorite.
The first of this bowl involved my favorite superfood: Quinoa.
On its own…I mean I hate judgin’ but it’s just plain ole bland.
Solution: chicken broth and green chiles! I always try to cook any grains in chicken or vegetable broth since it truly adds so many flavors, but I added a small can of green chiles on a whim this time and WOW. I kept opening the lid and just snacking on the delicious fragrance that is this chicken broth and chile action!
Besides drinking in fragrances and weird food blogger things, you are going to love how simple this recipe is. Sometimes I can’t even handle some of my long involved recipes. Knowing they are satisfying to all my taste buds just isn’t enough to make me put the effort in some days. But, 30 minutes? Yes, I can handle 30 minutes and let’s be honest; I was snacking on this bowl way before it hit 30 minutes.
Just like other bowls, this recipe is a great clean-out-your-fridge opportunity and that is just what I did!
A little chopping and sauteing and mixing= DINNER.
If you are one of those cool prepared people with cooked rice/quinoa ready and refrigerated you could throw it in the sauté pan and knock that time down to 15 minutes.
And that little bowl looks even better now, doesn’t it? 🙂
Well, here’s to a Tuesday that felt like Monday and a Friday that can’t get here fast enough!
Have a happy QUICK week!
- ½ cup uncooked quinoa (or 1 cup cooked)
- 1 cup + 2 tbsp. chicken broth (divided)
- 4oz can of green chiles
- 2 eggs
- 1 tbsp. butter
- 8oz spinach leaves
- 2 Roma tomatoes
- 2 green onions
- 4 very large mushrooms (sliced)
- 4 cloves garlic
- 2oz Havarti (I used jalapeno Havarti)
- ½ avocado
- Salt + Pepper
- Cook quinoa according to directions on bag, substituting water for 1 cup chicken broth and adding chiles.
- Add sliced mushrooms and minced garlic to skillet with melted butter and allow to cook until tender.
- Add spinach and stir until wilted and season heavily with salt and pepper.
- Stir in cubed Havarti with remaining chicken broth and stir until cheese has melted.
- Add cooked quinoa to two bowls and top with cheesy sautéed veggies.
- Return skillet to heat and fry two eggs over easy and place on veggie bowls.
- Add toppings (chopped green onion and avocado) and enjoy!
Its PANINI time again!!!
And it semi-features a particular ingredient that I have been fighting with myself about-for years.
Dose ‘shrooms, guys.
Me + mushrooms = not friends
I have been known to ‘sneak’ them into meals to fool myself. And mince them to oblivion and add to ground meats. And I would be lying if I said I didn’t kinda get the bad chills when their freaky little selves end up on my pizza at a restaurant.
Even with all this resistance, I still try to incorporate them as much as I can because…well…healthy. And maybe it’s that inner foodie in me that knows I should like a healthy, nutrient packed nat-uraaal ingredient.
In the past, I have always grabbed Portobello mushrooms, but the day I found a two pound package of white mushrooms, was the day I decided I needed to try again with mushrooms.