Recipes

Pot Roast

Items needed:
1 roast
2 cans cream of mushroom soup
1 can water
2 cloves garlic, minced
1.5 tsp salt
1/2 tsp pepper
1 tsp basil
1 tsp oregano
1/2 onion diced
6 small red potatoes, cut in quarters
3 cups choped carrots
3 cups mushrooms, chopped

Set slow cooker to low.  Chop onions. add roast, water, soup, herbs, spices, and onions to slow cooker.  Let simmer 4-6 hours.  Add veggies after 3-5 hours.  Let simmer 1-2 hours and serve

Looks good, doesn’t it:

Green Smoothie

• 1 Frozen Banana (I learned the hard way that it’s better to peal them BEFORE freezing them…)
• 1/4c Peanut Butter
• 1/2c Cooked Spinach (or a couple hand fulls of fresh baby spinach)
• 1 Scoop Whey Protein Powder
• 1 TBSP Honey
• 1/4c Baby Oatmeal (my secret ingredient!)
• Enough Vanilla Almond Milk (or any Milk you prefer) to almost cover the mixture)

Place all ingredients in a blender and blend until smooth.

The thing I like about using baby oatmeal as opposed to regular oatmeal is how it affects the consistency. Every time I used regular oatmeal, it ended up all grainy. I had all this extra baby oatmeal lying around so I gave that a go and it was sooo much better! It thickens the smoothie while maintaining a perfectly smooth consistency. You still get the benefits of adding oatmeal without the graininess! Win!

Spinach Ricotta Pizza

Preheat the oven to 425. I rolled out the pizza dough, attempted to form a circle, and placed on a greased pizza pan. I spread sauce over it, leaving about 1/2 an inch bare for the crust. On my half, I put a few dollops of ricotta cheese on top of the sauce.

I then spread shredded cheddar cheese over the entire pizza, being sure to coat the crust too, and sprinkled my side with spinach.

Bake for about 15 minutes or until the cheese and crust start to brown. The final product was amazing and left me wanting more!

Preheat the oven to 425. I rolled out the pizza dough, attempted to form a circle, and placed on a greased pizza pan. I spread sauce over it, leaving about 1/2 an inch bare for the crust. On my half, I put a few dollops of ricotta cheese on top of the sauce.

I then spread shredded cheddar cheese over the entire pizza, being sure to coat the crust too, and sprinkled my side with spinach.

Bake for about 15 minutes or until the cheese and crust start to brown. The final product was amazing and left me wanting more!

Spinach Lasagna Rolls

• 1 Box Lasagna Noodles
• 15oz (1 container) Ricotta Cheese
• 2 eggs, slightly beaten
• 8oz (2c) Shredded Mozzarella Cheese
• 1/4c Parsley
• Spaghetti or Alfredo sauce.

Cook the frozen spinach in boiling water just long enough for it to defrost and separate, about 5 minutes. Drain and set aside in the fridge to cool. Cook the lasagna noodles in boiling water until they are aldante, drain, and set aside to cool enough so as not to burn your fingers when you handle them. Mix the ricotta, eggs, half of the mozzarella cheese, and the parsley in a bowl. Once the spinach has cooled enough so as not to melt the cheese, add in about 1c.

Take a noodle, lay it flat, and spread a thin layer of the ricotta mix the length of it. I was able to make 13 rolls with the amount of ricotta mix I had.

Gently roll the lasagna up on itself, leaving it loose enough so all the cheese doesn’t come squeezing out the sides. Because I was freezing most of them, I placed the rolls seam side down on a cookie sheet and then transferred to freezer bags once they were all finished (though I did leave 3 out for tomorrow’s dinner).

When ready to be cooked, place in an oven-safe dish and smother in either spaghetti sauce or alfredo sauce (or whatever sauce you prefer), sprinkle with the remaining mozzarella cheese, and back in the oven at 350 for about 20-30 minutes, until the cheese is melted and bubbling nicely.

 

 

Summertime “Spaghetti”

• 1 spaghetti squash
• 1 med. zucchini
• 2 small yellow squashes
• 1/2 vidalia onion
• 2-3 tbsp olive oil
• 1lb hamburg
• 2-3 c spaghetti sauce
• italian seasoning, onion powder, garlic powder, salt.

Start by cooking the spaghetti squash. I’ve never cooked one before so I’m trying it the way my mother cooks butternut squash: cut it in half lengthwise, place it face down on a cookie sheet with just enough water to cover the bottom, pierce the skin a few times, and bake it in the oven at 350 for about 45 minutes, until it is tender enough to separate from the skin.

While the spaghetti squash is baking, slice the onion, zucchini, and yellow squash and saute in olive oil until tender. Set aside.

Brown the hamburg, drain, then add spaghetti sauce and sauteed squash.

Discard the seeds in the middle of the spaghetti squash, then pull it apart using two forks and place it in a pan. Drizzle with olive oil, season with italian seasonings, onion powder, garlic powder, and salt to taste, and saute until it’s just barely starting to brown.

Serve the spaghetti sauce mix over the spaghetti squash and ENJOY!