I just realized the last time I blogged was a YEAR ago! I don’t know where the time goes, but it feels good to be back! I have been meaning to share this Minestrone Soup recipe that I made not too long ago. Everyone that tried this recipe loved it, it is perfect for a rainy movie night. I definitely recommend giving it a try, its super easy & delicious. Enjoy..xX
What you will need:
1/2 cup onion || chopped
1 1/2 cup carrots || diced
1 zucchini || diced
2 garlic clove || minced
1 15.5 oz. can white beans
1 15.5 oz. can chick peas
1/2 cup fresh peas
1 can of plum tomatoes || drained (save 1/4 cup of juice)
2 handfuls of baby spinach
2 beef bouillon cubes
7 cups of water
salt, pepper, oregano || to taste
1/4 cup Parmesan cheese
In a pot with 2 Tbs of oil, saute onions | carrots |zucchini & garlic on middle heat. Add beans, peas, tomatoes, bouillon and water. Bring to a boil then reduce heat & simmer for an hour. With 10 minutes left of cooking time, add spinach | salt | pepper | oregano & cheese…stir & simmer for remaining time.
I’m back! Its been a while since I’ve posted, due to the fact that this past month I was diagnosed with Celiac Disease (meaning NO more gluten). 😦 It has been a hard transition learning how to eat gluten-free, but I am finally starting to get used to it. I felt like making Eggplant Parmesan tonight & since flour is now a NO-NO, I opted for a healthier version of one of my favorite dishes. I decided to roast the eggplant instead of flouring & frying them. Same delicious taste, just a lot healthier & gluten-free!
WHAT YOU WILL NEED:
- 3 or 4 eggplants
- Olive Oil Spray
- Homemade tomato sauce or 1 jar of your favorite (make sure you add basil)
- Shredded Mozzarella Cheese
- Salt & Pepper
Preheat oven on 400 degrees. Cut the ends off of the eggplant & discard. Slice eggplant into 1/2 inch slices, season with oil, salt & pepper. Arrange eggplant on a baking sheet and bake for 20 minutes (flip half-way).
When eggplant is soft, remove from oven and set aside.
Lots of Eggplant 🙂
In a baking dish; layer sauce, eggplant & cheese :repeat: repeat: repeat:
until you are out of eggplant.
Load up the cheese!
Bake for an additional 15 minutes until cheese is melted.
Time to Eat!
healthy & delish !! A perfect twist on eggplant parm. 🙂 Enjoy
This is not your average chicken & cheese quesadilla! Its time to get creative! Last night we had Spinach & Mushroom Quesadillas, and let me tell you they were just as good! This is a perfect vegetarian dish.
What you will need:
1. 1 Package of (4) Tortillas or Wraps (I used Spinach & Herb Wraps)
2. 1 Package of Portobello Mushrooms
3. 2 cups Mozzarella Shredded Cheese
4. 1 (10 ounce) bag of Spinach
5. 2 cloves of garlic
6. 2 Tablespoons of butter
Preheat oven to 350 degrees F. Slice the portobello mushrooms, and add the oil & garlic to a skillet and let cook for 2 mins then add the mushrooms (cook for 7 mins or until brown).
Mix in spinach & continue cooking for 5 minutes. In a separate skillet over medium heat, place tortillas in the skillet one at a time, and cook 1 minutes on each side, until golden brown.
Next, place an equal amount of the mushroom& spinach on each tortilla. Top with cheese, then place another tortilla on top.
Bake for 10 minutes.
When removed from oven, let cool then cut into 4 pieces. Top with your favorite dip! (I prefer salsa)