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Breakfast Crescent Pizza

So I was searching in the fridge for something different for breakfast.  I came up with plenty of eggs and half a kielbasa sausage.  Then I noticed a rolls of crescent rolls, which are usually bought for a purpose and I was surprised to see it in the fridge.  This is how I came up with breakfast crescent pizza.

Keep in mind anything would really work for your toppings.  Scrambled eggs are the base and I would choose some great meat or sautéed vegetables on top.

Breakfast Crescent PizzaBreakfast Crescent Pizza:

  • crescent rolls
  • scrambled eggs
  • grated cheese
  • bacon, sausage, or ham, cooked and chopped
  • mushrooms, spinach,onions,zucchini,bell pepper, etc., chopped and sautéed until tender

Start by rolling out the crescent roll into rectangles.  Each can would make 4 large rectangles.  If you tried this with triangles you wouldn’t be able to fit very many toppings on.]

Bake the rectangles according to directions minus 1-2 minutes.

Meanwhile scramble eggs, cook or brown meat, and sauté your vegetables.

Remove the crescent rolls from the oven.  Top with eggs, vegetables, meat, and a bit of grated cheese to lock it all in.

Place back in oven for 1-2 more minutes until cheese is melted.

Breakfast Crescent Pizza

I ate mine with salsa on top or some might like ketchup!


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Easy Creamed Spinach

How do you get your family to eat their spinach? You add cheese of course and make it creamy. This recipe is so simple. My mom made something similar and I followed her footsteps in my way. Mr.Picky likes it which is huge so give it a try.

This may seem like a lot of spinach but if you have ever cooked fresh spinach before you know how it shrinks.  Just think they think they are eating a little spinach when it is actually a cup or two of fresh.  Sneaky little trick.  As far as how much garlic to use that all depends on how much you like garlic.  We are all garlic lovers so I added 3 cloves.

Next time I make it I might try adding a Tbs or so of minced shallot which I think would add a lot of depth.  A splash of cooking sherry would brighten the dish as well.  Stay tuned for updates to an already great recipe.

Easy Creamed Spinach:

  • 1 1/2 pounds, washed baby spinach (whole or coarsely chopped)
  • 1 Tbs olive oil
  • 1-3 cloves garlic, crushed
  • 2-3 Tbs cream cheese
  • 2 Tbs freshly grated parmesan cheese
  • salt and pepper

In a medium sauté pan heat oil over medium/high heat.  Add in the garlic and sauté about 30 seconds until fragrant.

Easy Creamed Spinach

Add in spinach and continue to stir until wilted.

Season with salt and pepper.

Stir in the cream cheese until melted and then sprinkle with parmesan until it all comes together.

Easy Creamed Spinach


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Baked Southwest Chicken Flautas

I enjoy making and eating Spinach Chicken Flautas but was feeling creative the other night when I started to prepare them.  This is how I came up with Southwest Chicken Flautas.  I combined the other recipe with what was on hand in the fridge and these turned out even better.

These flautas are not as dry so you can eat them without dip.  The sweet corn plays nicely with the spice of the pepper and spices.  Mr.Picky said these ones are way better and took many to work with him the next day.

Baked Southwest Chicken Flautas:

These have been cut in half to cool for the kids!

These have been cut in half to cool for the kids!

  • 6-8 8″ tortillas
  • olive oil spray or cooking spray
  • 4 cups cooked chicken (thighs or breast), shredded
  • 1/2 cup sour cream or greek yogurt
  • 1/2 cup salsa
  • 1/2 jalapeno or 1 serrano pepper, seeded and minced
  • 2 cloves garlic, pressed or minced
  • 1/2 cup corn
  • 3 cups baby spinach, chopped
  • 1-2 green onions, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1 cup mexican cheese blend (or half Colby jack and half cheddar)

Prepare a cookie sheet by lining with foil and lightly spraying with olive oil or cooking spray.

In a small saute pan combine jalapeno, corn, minced garlic, baby spinach, and 1 tbs olive oil.  Saute until corn starts to brown and the spinach wilts.  Set aside.

In a large bowl combine all of the remaining ingredients and the vegetables that have slightly cooled.  Mix until evenly combined.

Using the tortillas cut them in half.  Spoon about 2-3 Tablespoons of filling on the straight side of the tortilla.

Roll the tortilla tightly from the straight edge to the round edge.  Place on the prepared cookie sheet seem side down.  Lightly spray the tops of flautas with cooking spray or olive oil spray.

Bake at 400 degrees for about 10 minutes, flip and cook 5 minutes more until golden brown.  Allow to cool for about 5 minutes before serving.

We served our flautus with refried beans and guacamole.

They reheated great in the oven at 350 degrees for about 10 minutes for a quick lunch the next day.

Reheated Flautas for lunch

Reheated Flautas for lunch

Roasted Beet and Orange Salad

A while back Mr.Picky had a grand idea to do the Sambazon Purifying Cleanse.  This really surprised me and I actually had never did a cleanse before.  It was hard the first day because of the fact that I could not have caffeine.  But it was only for three days and was very energizing in the end.

The meal suggestions were actually not all that different from how I eat day-to-day.  This was one of the lunch meals and was actually very filling.  Mr.Picky even enjoyed it, although he is quite fond of beets.  I can’t believe one of his favorite vegetables are actually a nutritious one.

Roasted Beet and Orange Salad

Roasted Beet and Orange Salad:

This recipe makes two large lunch portions.

  • 1 medium beet, scrubbed
  • 2 1/2 Tbs olive oil, divided
  • 1 orange, segmented
  • 1 cup baby spinach, cut into slivers
  • 2 tsp balsamic vinegar
  • 1 tsp caraway seed
  • salt

Roasted Beet and Orange SaladPreheat oven to 400 degrees.  Place beet in a roasting pan and drizzle with 1 Tbs of oil.  Roast 45 minutes.

Cool beet to room temperature, peel and cut into bite size pieces.

Place beets, orange, and spinach in a large bowl.

Whisk together in a small bowl vinegar, seeds, oil, and salt.

Toss salad with dressing, and divide for two.

Baked Hummus and Spinach Dip

Picture is from Naturally Ella because it is a lot prettier than mine!

Chips and dip are my greatest weakness.  With Baked Hummus and Spinach Dip | Naturally Ella my guilt melted away as I ate this healthier version of a bean dip.   No it’s hummus, well guess what?  Hummus is made with beans and it tastes nearly as good as a cheesy fatty bean dip.

I made baked hummus and spinach dip served with tortilla chips for a luncheon with some ladies, we were all impressed.  I have made this multiple times.  This recipe will hold a place in my recipe box for a long time.

Mr. Picky dug right in and I found us reheating the leftovers for a late night snack.  You don’t taste the spinach and minus the cheese why it’s pretty healthy.  I really liked to dip sweet mini peppers into it.

Baked Hummus and Spinach Dip:

  • 2 cups hummus (store-bought or best hummus recipe)
  • 2 cups spinach
  • 1 cup shredded cheese, I use a mexican blend

 

Preheat oven to 375 degrees.

Pulse spinach in a food processor a few times to shred, don’t over process.

Combine hummus,spinach, and 1/2 cup cheese until combined.  Place in a baking dish a pie plate works well if you don’t have a small baking dish.

Sprinkle with remaining cheese evenly.  Bake 20-25 minutes until hummus is hot and cheese is melted.

Favorite Spinach and Fruit Smoothie

How do you get Mr.Picky to eat spinach?  There are two ways. . . make it into dip or add frozen fruit to make a smoothie.  For all of our health benefits I choose to make all fruit and vegetable smoothies.  You really can’t taste the spinach for all of you who are scared to add it in.  In fact if I even open the cupboard the blender is kept in the kids start to jump up and down.

The amount of fruit and vegetable each one of us consumes increases so much when we have an afternoon smoothie snack.  Mr.Picky and all of us enjoy a great smoothie in the afternoon.  It helps tied over between lunch and dinner.  Not to mention it fulfills our daily intake of greens.

I found a great guide from Super Skinny Me for any of you who are not familiar with smoothie making and are in need of some general guidance.  Super Skinny Me also has some great information on nutritional value and health.

The recipe below is the general smoothie recipe I throw together.  I will add and subtract ingredients depending on what we have.  I also will give you just average quantities added, we make about 3/4 of a pitcher to split between the family.  I have found that refrigerated coconut milk either plain or vanilla is the best liquid to add to a smoothie.

If you prefer a more frozen treat blend the smoothie and pour into popsicle molds.

Favorite Spinach and Fruit Smoothie:Favorite Spinach and Fruit Smoothie

  • 2 bananas (peeled and frozen or fresh)
  • 1 1/2 cup frozen strawberries
  • 2 large handfuls of fresh spinach
  • 1/2 cup oatmeal
  • 1/4 cup flaxseed meal
  • 1 1/2-2 cups vanilla coconut milk
  • 1/2 frozen peach or 1/2 cup frozen pineapple, optional
  • handful of frozen raspberries or blueberries, optional

We use some frozen fruit so we have no need for ice, but you can add ice if using all fresh fruit.  If you need a sweeter smoothie you can add a bit of honey or cinnamon.  Blend until smooth, pour and serve.

Favorite Spinach and Fruit Smoothie

 

 

 

 

 

We have tried all of the following added to our smoothies before:

  • cucumbers
  • apples
  • mango
  • yogurt (frozen or regular)
  • tomatoes
  • grapes
  • chard or pig weed
  • applesauce
  • mango or apricot nectar

World’s Best Lasagna

World's Best LasagnaA few years ago I found World’s Best Lasagna Recipe – Allrecipes.com, I knew it must be good enough to try.  After I made this recipe I knew I would forever make this recipe.  We are not huge fans of red sauce, especially Mr.Picky.  The funny part is that the sauce recipe was almost exactly how I make my spaghetti sauce.

When the special occasion arises to eat lasagna, this is the recipe I make.  I say special occasion for a few reasons lasagna is expensive to make, it makes so much for just our little family, it is incredible rich, and I over eat when I make it so I have to pace myself.

If you want a no fail recipe this is the one.  I have reduced the salt from the original recipe and I will sometimes add a layer of spinach if I have fresh baby spinach on hand.  I have even grated carrots and zucchini up and added it to my sauce with no complaints.  One day I might grate eggplant into it which I think would be wonderful.

I also discovered you cook the sauce in a slow cooker instead and throw together the lasagna a day or two ahead but it is a one dish meal.  I try to serve a good vegetable with it and garlic bread if we have company.  You can also freeze any leftovers and pull it out for a later time.

The recipe calls for a 9 x 13″ baking dish, just be warned it will be full if you are using a 2″ deep pan like most.  I borrow my mother in-laws deep casserole dish usually or I reserve some sauce for a different meal.  Somehow I always end up with way too much sauce, probably because sometimes I use a bigger can of tomato sauce instead of the two small ones.  If you use the exact measurements you should be fine, I know it came out right the first time.  I think I just add this and that and it all adds up to extra.  But two meals for the price of one sounds good to me.  This time I saved aside about 3 cups of extra sauce and threw some frozen meatballs in for meatball subs.

World’s Best lasagna:

  • 1 lb. sweet or spicy Italian sausage
  • 3/4 lb. ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 oz. can) crushed tomatoes
  • 2 (6 oz. can) tomato paste
  • 2 (6.5 oz. can) tomato sauce
  • 1/2 cup water
  • 2 Tbs sugar
  • 1 1/2 tsp dried basil leaves
  • 1/2 fennel seed
  • 1 tsp Italian seasoning
  • 1 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 4 Tbs fresh chopped parsley
  • 12 lasagna noodles
  • 16 oz. ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 3/4 lb. mozzarella, sliced
  • 3/4 cup parmesan cheese, grated

 

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 1/2 tsp salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.  Or place it all in a slow cooker and turn to low for about 4 hours.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.   Or use my favorite no boil noodles which to me taste better.  I believe they are 16 noodles to a box and are smaller, so use them all.  You can moisten them by allowing them to sit in water for about 5 minutes before using.  This will insure the noodles will not dry out.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees.  If you are putting the lasagna together ahead of time, skip this step.

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

First Layer of Lasagna

First Layer of Lasagna

 

Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Fresh out of the oven!

Fresh out of the oven!



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