Tag Archives: spinach


This past weekend as I was looking for new recipes to try out I came across lolfoodie.com, a food blog with a lot of good looking food. After looking through a number of recipes, the Chick Peas & Greens Salad really stood out to me. As I jotted down the recipe & headed to the grocery store I made a pit-stop at good ole Target :). As the cooking isles obviously distracted me I noticed Food Network’s Giada  De Laurentiis’s line for Target. There was so much, I wanted to buy everything! After 20 minutes of staring & wishing I had every cooking piece, I decided to move along UNTIL I saw Giada’s starter kit for Tuscan-style white bean & garlic soup! It was almost exactly the same recipe I was going to the grocery to get!!! WHAT A COINCIDENCE…. thank you Giada for allowing me skip a couple steps &  being able to have my dinner ready in 2o minutes 🙂

Do you see the similarity?? (Both have bacon, greens & white beans)

The Starter Kit comes with a packet of garlic seasoning & white beans

::what you will need:: 3 slices of bacon, 4 oz. of spinach & 4 cups of chicken stock
Start by chopping the bacon into little pieces & cook for 4 minutes.

Next add the chicken stock, white beans & packet of seasoning to the pot…

LET liquid come to a BOIL, then cover & simmer for 20 minutes until beans are soft.

Time for the greens 🙂

Let spinach wilt & cook on low for 2 minutes…
AFTER a TOTAL of 20 MINUTES…. its time to EAT 🙂

Thank you Giada for making my night alot easier! 🙂 Manja!



Filed under gluten free, Recipes, Uncategorized

Blackened Scallops.

Time to change it up, tonight Maddie requested scallops! The last time I made scallops they turned out perfect, I could of just went with the same recipe from before but I had an urge to try something new. You know what they say, you never know until you try. When the word got around to my sister Mia what we were having for dinner, she then requested…BLACKENED scallops. Perfect, that was easy I didn’t have to put any thought into dinner thanks to my sisters. EXCEPT the fact that I was a little nervous to blacken the scallops because I wasn’t sure how spicy they would turn out. I crossed my fingers & this is how it turned out…

What you will need…

  • 16 oz (about 12-14) sea scallops
  • salt and fresh pepper
  • 2 tsp butter
  • 1 tsp olive oil
  • 1 shallot, minced
  • 10 oz baby spinach, washed
  • 2 cups of brown rice
  • 2 tsp butter
  • 1 shallot, minced
  • 1 cup white wine
  • 4 cups fat free chicken stock
  • salt and pepper
  • 1/2 cup grated parmesan cheese
  • 2 tbsp chopped parsley
  • 2 tsp each of onion powder, garlic salt & cayenne pepper (blackening spice)

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute.

Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add Parmesan cheese and parsley.

Wash scallops and pat dry with a paper towel. Season with salt and pepper. In a small bowl, mix 2 tsp of onion powder,garlic salt & cayenne pepper together and drench scallops in blackening spice until fully coated. **NOTE** This was extremely spicy, if you don’t like spice I would cut the cayenne pepper to 1/2 tsp***

Heat a medium size pan, when pan is hot melt 1 tsp butter and place half of the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent  and the bottom is seared. Be careful not to overcook. Remove from the pan and set aside on a warm plate.

Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts.

Serves 3…hot, hot, hot 😉

adapted from: http://www.skinnytaste.com

Sweet tooth kicks in again tonight! This time I went with Jell-O’s Instant Cook & Serve Pudding!

mmmMmm much better! 🙂


Filed under health, Recipes

Dinner Party.

Tonight we had a couple of guests over to join us for dinner. Thank you to my sisters who actually helped out with today’s meal! 🙂

*Menu: Stuffed Chicken, Chive Mashed Potatoes, Asparagus, Wedge Salad & of course DESSERT!

This meal takes some time to prepare so I split it up: I made the Stuffed Chicken & Asparagus, I put Taia in charge of the Mashed Potatoes & Dessert, Mia in charge of the wedge salad & Madelana in charge of cleaning (hey it got messy, thanks cindy) 😉


  • 3 packs of 4 chicken cutlets
  • 12 slices Provolone cheese
  • 12 slices of Prosciutto
  • 1 bag of spinach
  • salt/pepper
  • 1 bag of potatoes
  • butter
  • sour cream
  • chives
  • milk
  • 2 bunches of asparagus
  • garlic
  • 2 heads of wedge lettuce
  • blue cheese
  • 3 tomatoes
  • bacon bits
  • something for dessert-> we chose a cake 🙂

Start by stuffing the chicken. Pound cutlets until thin, sprinkle with salt & pepper. Add one slice of cheese, one slice of prosciutto, and a handful of spinach. Roll and secure with a toothpick. Add oil to a large skillet and coat the chicken with some flour cook for 5 minutes on each side. After chicken is cooked place in a baking dish, heat oven to 350 degrees and cook for 10 minutes.

I chose to make a sauce for the chicken, what you will need is 3 shallots sliced, 2 cups of white wine, 2 1/4 cup of chicken broth, 2 teaspoons of tomato paste. Cook shallots until soft then add the rest, cook until reduced by half and pour over chicken before baking. In a huge pot boil water for the potatoes. While you are waiting for the water to boil, peel and cut the potatoes. When the water is boiling add potatoes & cook until soft. When soft, drain & place potatoes in a mixing bowl. Add butter, milk, salt/pepper, sour cream, chive and mix with a mixture. Top with some more chives 🙂

To prepare the asparagus, cut the stems off. Add water to a skillet, like the asparagus boil until green. Drain water, add oil & garlic saute for 3 minutes. Now, add two tablespoons of breadcrumbs and add to oven on 350 degrees & bake for 3 minutes.

To prep the wedge salad, Mia cut the salad into wedges & drizzled with blue cheese dressing. She topped them with tomatoes & bacon bits.

TIME FOR DESSERT: Taia made two cakes, she loves to out due herself 🙂

Watching Tay

Mrs. Betty Crocker

Delish! Marble Cake

Thanks for coming, Come Again!


Filed under Chicken, Recipes, vegetable

Going Greek!

Tonight’s dinner: Greek Chicken with Spinach & Salad. I love oven roasted chicken drumsticks, especially with lemon & garlic (it reminds me of my grandmother, no one made oven-roasted chicken better then her). 🙂 I sided the chicken with my favorite…spinach & salad.

Lets go…

What you will need:

1 pack of 8 chicken drumsticks

3 lemons

1/2 cup oil

1/2 cup water

5 garlic cloves

1 tablespoon of oregano


2 packs of spinach

****I am so mad! I took pictures of this meal to post & none of my pictures saved on my sim card 😦 ****

Start by washing chicken & preheating oven on 355 degrees. Next season chicken with salt/pepper, oregano, garlic & the juice of 3 lemons. Then drizzle oil & water over the chicken, let cook for 1 hour and 40 mins. (rotate chicken after an hour). As the chicken is cooking, in a medium skillet heat oil and garlic. Cook spinach until it is soft and then add salt & pepper. Prepare your side salad & enjoy the wonderful smell coming from your kitchen :). ENJOY!

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Filed under Chicken, Recipes, vegetable

I’m Back!

Finally, I’m back in the kitchen! After a longggggggg week of studying I was finally able to get back in the kitchen & cook some dinner! I even got some help from Taia (very rare) haha 🙂 jk! Thanks Tay! So tonight, we decided to choose a low-carb meal adapted from the food blog Tammysrecipes.com. I love looking at other food blogs & testing their recipes out. I choose the Chicken & Squash Bake & it was delish!

What you will need:

4 pack of Chicken Breasts

2 packs of Spinach

4 Summer Squash

A couple Slice of your fav. white cheese

Garlic Salt


3 Tablespoons of Butter

Servings: 5

Preheat the oven on 375 degrees. Season both sides of chicken with garlic salt & pepper.

Place chicken in a baking dish, cover & bake for an hour.

While chicken is baking, prepare the squash. Taia helped me cut the squash & saute the spinach. Thanks taytay!

When the chicken has only 30 minutes left to cook; start sauteing squash & spinach. Start with 2 Tablespoons of butter, add squash and cook until soft.

When squash is soft , add one more tablespoon of butter and spinach. Cook for 3 minutes.

When chicken is done cooking, add vegetable mixture to the baking dish.

Top the dish with cheese ( American, Prov, Mozz. Swiss) whichever you prefer.

Place back in the oven on broil for3-5 minutes.

Time to Eat!

Healthy & Delish. It feels good to be back!

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Filed under Chicken, health, Recipes, vegetable

Grilled Pork Tenderloin with Spinach.

If you want to make a super fast & easy dinner…then this is the dinner for you! Just two steps to a fabulous dinner! Tonight I decided to try using the grill again, so I made a lemon garlic marinated pork tenderloin with spinach on the side.

What you will need:

  1. lemon garlic pork tenderloin (stop & shop sells them marinated)
  2. 2 bags of spinach
  3. oil
  4. garlic


Turn the grill on medium (while it is heating up, heat oil & garlic on a skillet for 2 minutes)

Next, put the pork on the grill and let cook for 40 minutes. (20 minutes on each side)

Meanwhile, add the first bag of spinach to the oil & garlic skillet.

Cook until spinach wilts

(This is why I use two bags of spinach, one is not enough for four people) Time to add the 2nd bag of spinach

After both bags of spinach have wilted, remove from heat and set aside. Its time to flip the pork…

Cook Pork for the remaining 20 minutes for a total of 40 minutes on the grill.

Dinner is ready!

Crispy, Juicy & Delicious! enjoy.

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Filed under Grill, Pork, Recipes, vegetable

Gourmet for Two! shhh…

While Taia & Mia are gone tonight at work… Maddie & I decided to have a gourmet meal! Seared Scallops with Warm Tuscan Beans! I found this recipe on Myrecipes.com, it is so easy to make & it tastes like something you would get at a restaurant. Definitely an impressive dish!

What you will need: (serves about 4 people)

  • 2  tablespoons  olive oil, divided
  • 1 1/2 pounds of sea scallops
  • salt
  • 1 cup onion chopped
  • 1/8 teaspoon of crushed red pepper
  • 2 garlic cloves chopped
  • 1/4 cup dry white wine
  • 2 cans of white beans, rinsed & drained
  • 1 (6 ounce) package of spinach
  • 2 teaspoons of basil

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done.

When scallops are light brown remove from pan; keep warm.

2. Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts; stir in basil.

Turn burner to low & add scallops back into skillet. Let reheat for 1 minute.

Pair this meal with a piece of garlic bread & you are good to go!



Filed under Recipes, seafood, vegetable