Spinach & Artichoke Stuffed Shells

When we were in our first days of being home with our newborn son, we had some amazing friends stop by with a prepared meal of Stuffed Shells for us to eat (aside: that friend was Lindsay of Hoosier Baker; she knows her way around a kitchen, yum).  It was so delicious and a deviation from the typical lasagnas and casseroles (although ANYTHING is appreciated when you just have a baby), that I wanted to make this dish for some other friends of ours who just had a baby.  I looked at a number of recipes before coming up with my own version below.  This meal is great served with some Italian Parmesan Cheese Bread (like my Crusty Cheese Bread, but use Mozzarella for this meal) and/or a fresh mixed green salad with oil and vinegar. 

• 
  • 
    
  • Ingredients:
  • • 1 tsp. Dried Oregano 
    • 1 tsp. Dried Parsley (or 1 Tbsp. Chopped Fresh)
  • 1 (28-ounce) Can Crushed Tomatoes (Organic)
  • 1 (10-ounce) Can Tomato Sauce (No-Salt, Organic)
  • 1/2 Cup Shredded Mozzarella Cheese, Divided in two
  • 1 Cup Crumbled  Feta Cheese (reduced-fat), Divided in two
  • 1/2 Cup Ricotta Cheese (reduced, or non-fat)
  • 1/2 Cup Shredded Parmesan or Romano (or blend)
  • 1 Egg (or substitute)
  • 1/2 tsp. Black Pepper
  • 1 (14-ounce) Can Artichoke Hearts, Chopped
  • 1 (12-16 ounce) Package Frozen Chopped Spinach (thawed, drained, and squeezed dry)
  • 2 Garlic Cloves, Minced
  • 35-40 Cooked Jumbo Pasta Shells (12 ounce package)
  • 
    
  • Directions:

  1.  Preheat oven to 375°.

  2.  Cook Pasta Shells according to package directions. 
  

  3.  Combine oregano, parsley, tomatoes, and tomato sauce in a medium saucepan. Cook over medium heat; 10-13 minutes, or until slightly thickened, stirring occasionally.  Remove from heat; set aside.
  4.  Combine 1/4 Cup Mozzarella, 1/2 Cup Feta, and the next 7 ingredients (all minus pasta shells) in a medium bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 9"x13" baking dish coated with cooking spray.
  5. Spoon tomato mixture over shells. Sprinkle with remaining 1/4 Cup Mozzarella and 1/2 Cup Feta cheese.
  6.  Bake at 375° for 25 minutes or until cheese is melted and dish is heated through. 
  
  
  Enjoy!
  
  
  

  

  
  

Mini Chocolate Peanut Butter Brownies

I wanted to make a sweet dessert using the classically delicious combination of peanut butter and chocolate.  I have a couple other recipes featuring this classic combination, including my: Chocolate Chip Peanut Butter Cookies, Dark Chocolate Peanut Butter Cups, and Chocolate Peanut Butter Cereal Bars.  So, naturally it's time to make a brownie version.  I adapted a recipe I found on For the Love of Cooking, and the results are absolutely perfect.

Ingredients:
3/4 Cup (1 1/2 Sticks) Butter
1 Cup White Sugar
1/3 Cup Brown Sugar
3/4 Cup Cocoa Powder
1/2 tsp. Salt
3 Eggs
1 Tsp Vanilla Extract
1/2 Cup Whole-Wheat Flour
1/4 Cup All-Purpose Flour
1/2 tsp. Baking Powder
1 1/2 Cups Peanut Butter Chips

Directions:
1.  Preheat oven to 350 degrees. Spray an 8x8 inch baking dish with cooking spray.
2.  In a mixing bowl (or Kitchenaid), combine the butter, sugar, cocoa and salt.  Mix in vanilla.  Mix in eggs, one at a time.
3.  When the batter looks smooth and shiny, slowly mix in the flour until it's combined thoroughly.
4.  Stir in the peanut butter chips. Pour batter into the baking dish.
5.  Bake for 25-30 minutes, or until an inserted toothpick comes out clean.

Cool and cut into small bite-size brownies.

Enjoy!

Mediterranean Mahi Mahi

Fresh white fish paired with a light tomato, olive, and artichoke sauce.  The Italian herbs oregano and basil pair well with the orange and lemon to really bring a lot of fresh flavor to the fish.  I was inspired by a recipe in Bon Appetit, and modified it to my own liking.  I added Artichokes, used Black Olives instead of Green, and added in lemon juice to give it more flavor and moisture.  Not only is this Mediterranean dish heart-healthy, using olive oil, tomatoes, olives, and artichokes over white fish, but it is absolutely delicious also.  When we ate it, we both agreed it tasted so decadent (yet it was so so healthy).

Ingredients:
2 Tbsp. Olive Oil
1/3 Cup Minced Onion
1 Cup Dry White (or Rose) Wine
1 (14 ounce) Can of Stewed or Diced Tomatoes
2 tsp. Garlic Powder
2 tsp. Dried Oregano (or 2 Tbsp. Fresh)
1 tsp. Dried Parsley (or 1 Tbsp. Fresh)
2 tsp. Dried Basil (or 2 Tbsp. Fresh)
4 4-5 oz. Mahi Mahi Fillets
1 Small Can Sliced Black Olives
1 Can Quartered Artichoke Hearts
2 tsp. Dried Oregano (or 2 Tbsp. Fresh)
2 tsp. Fresh Orange Zest
2 tsp. Lemon Juice

Directions.
1. Heat oil in large skillet over medium high heat.  Add in minced onion and cook about 3-4 minutes.  

2. Pour in wine and boil about 3 minutes, or until it's reduced to 3/4 Cup. 
3.  Stir in the tomatoes with juice and bring to a boil.  
4.  Sprinkle salt and pepper on the fish.  Place fillets on top of tomato mixture.  Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until fish is opaque and cooked through.
5.  Transfer fish to plate and cover with foil to keep warm.
6.  Add black olives, artichokes, orange peel, lemon juice, oregano, and basil to tomato sauce.  Bring to a boil over medium-high heat and cook about 7-8 minutes, or until thick and reduced.  
7.  Place a Mahi Mahi fillet on a plate and cover with 1/4 of the sauce.  Serve with Italian bread and a side of (or on a bed of, as I did) steamed spinach.  Or, for more substance, serve over cooked brown rice or wheat pasta.


Enjoy!

Chocolate Banana Oatmeal Bars

I seem to have ended up with more brown, ripe bananas and needed a recipe to utilize them (couldn't stand to throw them all out).  I could have made Banana Bread or Banana Walnut Muffins, but wanted to try something else.  I decided on yummy chocolate banana oatmeal bars.  This recipe incorporates a number of healthy ingredients (reminder: be sure to use organic if you can!), including heart-healthy oatmeal, potassium-rich bananas, and whole-wheat flour.  The chocolate chips (ok, and sugar and butter) add a little decadence, for a sweet treat you can enjoy knowing it's also sort of good for you.  :)  I hope you enjoy them as much as we did!


Ingredients:
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
2 Cups Quick Oats
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Cinnamon
3/4 Cup Butter, Softened (1 1/2 Sticks)
1/2 Cup White Sugar
3/4 Cup Brown Sugar
2 tsp. Vanilla Extract

2 Eggs

1 1/4 Cup Ripe Bananas, Mashed (about 3 Large Bananas)
1 1/4 Cup Semi-Sweet or Milk Chocolate Chips

Directions:
1.  Preheat oven to 375 degrees F.  Spray a 9x13 (or 9" square for thicker bars) baking dish with cooking spray (I use butter flavored).
2.  Stir together the first six ingredients (whole wheat flour, all-purpose flour, oats, baking powder, salt, and cinnamon) in a large bowl.  Set aside.

3.  Using a blender, or in your Kitchenaid, mix together the butter, white sugar, and brown sugar.  Add in the vanilla and eggs, and continue mixing.  Mix in the bananas until well combined.
4.  Slowly mix in (about a cup at a time) the dry ingredients, just until combined.  Don't overmix.
5.  Stir in by hand the chocolate chips.  Spread mixture into baking dish.
6.  Bake for 25-30 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.
7.  Cool and cut into bars.

Enjoy!

Citrus-Balsamic Salmon & Spinach

I love fish.  This recipe uses tasty salmon and is gluten-free, dairy-free, heart-healthy, omega-3 loaded, and delicious.  Be sure to use Wild Alaskan Salmon if you can, as it is the most sustainable (vs. farmed or from other regions which don't use sustainable fishing methods).  In addition to wild salmon from Alaska being better for the environment/fish population, wild is also nutritionally healthier than farmed.  This recipe is simple, light and perfect for summer, especially with the citrus flavors.  I adapted this recipe from one I found at Whole Foods. 

Ingredients:

4 Salmon Fillets
1/4 Cup Balsamic Vinegar
1-2 Tbsp. Orange Zest (zest from one small orange)
1/4 Cup Lemon Juice
1 tTbsp. Honey Mustard
3 Tbsp. Olive Oil

Directions:

1.  Preheat oven to 400 degrees F.  Line a baking sheet with foil and spray with cooking spray.
2.   Whisk together balsamic vinegar, orange zest, lemon juice, honey mustard, and olive oil in a medium bowl.  Place salmon fillets in a dish and pour marinade over them.  Refrigerate for 30 min to 1 hour.
3.  Remove salmon from marinade. Pour marinade into a small pot and boil over medium heat to reduce by half.
4. Meanwhile, place salmon fillets on baking sheet.  Bake for 10-12 minutes, or until fish is cooked through. 
5.  Serve salmon over a bed of fresh steamed spinach, seasoned lightly with sea salt and black pepper.   Drizzle salmon with citrus-balsamic-reduction sauce.

Enjoy!

Nutrition

Per Serving (254g-wt.): 320 calories (130 from fat), 15g total fat, 2g saturated fat, 34g protein, 10g total carbohydrate (0g dietary fiber, 7g sugar), 95mg cholesterol, 180mg sodium

Chili-Roasted Salmon with Cilantro Cream Sauce

Happy Cinco de Mayo!  Considering that May 5th is the day before my birthday, I always especially enjoyed the festivities of Cinco de Mayo because (as a child) it felt like a big huge birthday celebration for me.  :)  This Mexican-inspired recipe is absolutely delicious and provides a ton of healthy heart-brain-eye-healthy omega-3s (among a number of other nutrients).  I adapted this recipe slightly from one I found in Fitness Magazine.  Enjoy!  

Ingredients:

4 Tablespoons Lime Juice
2 Teaspoons Minced Garlic
2 Teaspoons Chili Powder
2 Teaspoons Ground Cumin
3 Teaspoons Olive Oil
4 4-Ounce Salmon Fillets (Wild-Caught, Skinless)
3 cups Frozen Corn Kernels, Thawed
1 Bell Pepper, Sliced (I used Green, could use Red)

3 Tablespoons Minced Onion (or Sliced Red Onion)
Sea Salt
Black Pepper
1/3 Cup Sour Cream (light, organic)
2 Tablespoons Chopped Fresh Cilantro (or 2 Teaspoons Dried Cilantro)

Directions:
1. Preheat the oven to 400 degrees. Line 2 large baking sheets with aluminum foil and spray with cooking spray. In a small dish, mix together half the lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and coat in sauce.  Set aside.
2. In a medium bowl, toss together corn, bell pepper, onion, and remaining olive oil. Spread corn mixture on one of the baking sheets.  

3. Remove salmon from marinade and place on second baking sheet. 

4.  Drizzle remaining chili-salmon marinade over corn mixture. Season salmon and corn with sea salt and black pepper.  

5.  Place both baking sheets in the oven and roast for 10-12 minutes, until fish is just cooked through and vegetables are tender (stir corn mixture once if desired).
6. Combine sour cream, cilantro, and remaining lime juice. Place one salmon fillet and 1/4 of the corn mixture on a plate. Drizzle cilantro cream sauce over fish.

Enjoy!

Nutrition facts per serving: 444 calories, 33g protein, 22g carbohydrate, 25g fat (5.9g saturated), 3g fiber

Chocolate Peanut Butter Cereal Bars

I wanted to make some version of rice krispy treats today, just because.  This recipe includes graham cereal, chocolate chips, and peanut butter for some extra flavor and a twist on the traditional rice krispy bars.  This recipe is VERY quick and easy...and of course, tasty.  Enjoy!

Ingredients:
3/4 Cup Chunky Peanut Butter
1 (10.5 oz) Bag of Mini Marshmallows
2 Tbsp. Milk

3 Cups Rice Krispies Cereal

3 Cups Graham Cereal (Golden Grahams)  

3/4 Cup Mini Chocolate Chips (divided into 1/2 Cup and 1/4 Cup)

Directions:
1.  Coat a 13x9 dish with cooking spray.
2.  In large saucepan or stockpot, heat together the peanut butter, marshmallows, and milk over medium-low heat.  Stir occasionally until smooth.  Remove from heat.
3. Pour in cereal and 1/2 cup of the mini chocolate chips.  Stir well to coat.  Press mixture into the greased dish (use a lightly buttered spatula to make it easier if you want--less sticky).
4.  Sprinkle remaining 1/4 cup chocolate chips over the top.  Cool about 30 minutes.  Cut into bars and enjoy!

Healthy Tomato Pasta Sauce

I'll admit it, I usually just buy pre-made pasta sauce.  However, I wanted to try to make my own, to make it healthier with a variety of organic veggies and reduced sodium (store-bought always have so much sodium).  I adapted a recipe from Jamie Oliver below.  This recipe makes quite a bit of sauce (13-14 cups worth), so have some freezer bags on hand to freeze some (or store in the refrigerator if eating within the month).  This sauce makes for a quick and easy (and healthy) meal topped over whole-wheat pasta with fresh Parmesan cheese on top.  Or, you can use this sauce as a pizza sauce or as a base for Lasagna, Chicken Cacciatore, soup, or a number of other meals.  Feel free to change up the recipe a bit, by adding in some fresh mushrooms, zucchini, or whatever else you think sounds good!  Hope you like it!

Ingredients:

1 Tbsp. Olive Oil

2 Celery Stalks, Chopped

2 Red Bell Peppers, Chopped
2 Carrots, Grated
3 Tbsp. Minced Onion
3 Tbsp. Minced Garlic
1 Small Butternut Squash, peeled, seeds scooped, and grated or cubed
2 - 28 oz Cans Plum Tomatoes (or use 1 1/2 lbs Fresh Tomatoes + 1 Cup Water)
2 Cups Water
1/4 Cup Dry Red Wine
2 Tbsp. Dried Oregano (or 1/4 Cup Fresh)

2 Tbsp. Dried Basil (or 1/4 Cup Fresh)

Sea Salt
Black Pepper

Directions:
1.  In large stockpot, heat olive oil over medium-high heat.  Stir in celery, red pepper, and carrots.  Add onion and garlic and heat for 15 minutes, stirring occasionally.
2.  Add butternut squash to pan.  Stir in tomatoes, water, and wine.  Bring to a boil.

3.  Reduce heat to low and stir in the oregano and basil. Simmer for 40-45 minutes.
4.  Cool then use immersion blender (or regular blender, working in batches) to blend the sauce until smooth.
5.  Season to taste with sea salt and pepper.



Enjoy over whole-wheat pasta for a healthy meal!

White Chocolate Cranberry Oatmeal Cookies

I am definitely enjoying having some snacks around the house now that I'm living with a little baby and like quick snacks to grab.  Some of my favorite cookies are my Oatmeal Chocolate-Chip Raisin Cookies and I've made them a couple of times since my son was born (7 weeks ago already!).  I decided to try a different twist on oatmeal cookies.  This time, I've made them with white chocolate chips, dried cranberries, and oatmeal.   These cookies are even healthy, made with organic ingredients including fiber-rich cholesterol-lowering oatmeal, vitamin C and antioxidant-packed cranberries, and heart-healthy whole wheat flour.  Yum.


Ingredients:
1 Cup Butter, Softened
3/4 Cup Brown Sugar, Packed
1/2 Cup White Sugar
2 Large Eggs
2 tsp. Vanilla Extract
1 1/4 Cup All-Purpose Flour
3/4 Cup Whole-Wheat Flour

1 tsp. Cinnamon 

1 tsp. Salt

1 tsp. Baking Soda

2 3/4 Cups Quick-Cooking Oats

1 Cup Dried Cranberries
1 Cup White Chocolate Chips

Directions:

1.  Preheat oven to 350 degrees.
2.  In a large bowl (or your Kitchenaid mixer if you have one), cream together the butter and brown and white sugars until smooth and creamy.  Beat the eggs in, one at a time, then add in the vanilla. 
3.  In a separate bowl, combine the whole-wheat and all-purpose flours with the baking soda, salt, and cinnamon.  A half-cup at a time, slowly beat in to the mixture. 
4. Stir in by hand the oats, white chocolate chips, and cranberries. 
5.  Drop by the heaping spoonful onto baking sheets about 2 inches apart.

6.  Bake for 10-12 minutes, or until lightly browned.  Transfer to wire cooling rack.

Enjoy!

Nutella Cupcakes

I came across this great recipe from Tartelette in honor or Nutella Day (February 5th).  I thought these sounded heavenly, sweet hazlenut, chocolate, and coffee mixed together and topped with a cream-cheese nutty frosting.  Yum.  I had to try them out.  These cupcakes are not only tasty, but make a great gift.  I modified this recipe just a tad, adding hints of vanilla into my recipe.

This recipe yields about 12 cupcakes--feel free to double (or triple) it if you'd like to make a big enough batch to give some away and keep some at home!


Ingredients


Cupcakes:

• 2/3 Cup Butter, unsalted
• 1/3 Cup Light Brown Sugar
• 1 Tbsp. Ground Coffee
• 2 Tbsp. Milk
• 1 tsp. Vanilla
• 1/4 Cup Nutella
• 2 Eggs
• 1 Cup All-Purpose Flour
• 1 tsp. Baking Soda
• 1/2 tsp. Salt

Frosting:

• 8 oz. Neufchatel or Light Cream-Cheese 
• 2 Tbsp. Butter
• 1 tsp. Vanilla
• 1/2 Cup Confectioner's (Powdered) Sugar
• 1/4 Cup Nutella

Directions:


Cupcakes:

1.  Preheat oven to 350 degrees F.  Place 12 muffin liners in a muffin pan.
2. In a medium bowl, stir together the flour, baking soda, and salt until well-combined.
3. With a mixer, combine the butter and brown sugar at medium speed until light and fluffy, about 2-3 minutes.  Reduce to low and add in coffee, milk, vanilla, and Nutella.  Once combined, add in the eggs, one at a time.
4.  Slowly add in the flour mixture until mixture is smooth. Note: The batter will be really fluffy and not the same consistency as most cake/cupcake batter (you didn't do anything wrong!). 
5.  Pour batter into muffin liners about 3/4 of the way full and bake for 20-25 minutes.  Cool completely before frosting.

Frosting:
1.  With an electric mixer, combine the cream cheese and butter until smooth.  Add in the vanilla, powdered sugar, and Nutella and mix on low until well-combined.

Decorating:
1.  Using a pastry bag with tips, frost the cupcakes and sprinkle with chocolate sprinkles, chocolate shavings, or mini chocolate chips!

Enjoy!