Spinach is one of the healthiest vegetables out there. Cooked or raw, spinach has a mild flavor. Extremely easy to grow in your garden. Watch that is doesn’t bolt during the hot summer months.
Toss spinach in salads, smoothies, and soups or add to egg dishes, pasta dishes and the list goes on.
Six reasons to add this super veggie to your diet.
High levels of vitamin K and magnesium. Promotes good bone health and helps regulate blood sugar levels.
High levels of potassium. Helps reduce blood pressure and cut the risk of stroke and death from heart disease.
Tons of Vitamin A. Hair and skin stay hydrated.
Add spinach to your diet helps lower the risk of asthma.
Zeaxanthin and lutein help prevent age related vision problems such as cataracts and macular degeneration.
Spinach greens helps slow age related decline in brain function. You can than nutrients like folate found in spinach.Keep Spinach fresh: Store spinach loosely packed in a sealed plastic bag in the refrigerator. Should keep for around 4 days. Wash spinach just before using, other wise it will spoil if you wash it first and then store
Spinach and Mushroom Saute
2 teaspoons olive oil
2 cups fresh sliced mushrooms
2 cloves garlic minced
4 hand full of spinach or 6 ounce bag of spinach
salt and pepper to taste. (optional)
In a large skillet heat oil. Add the mushrooms and saute for 3 minutes. Add garlic and cook for another minute.
Add spinach by the hand full. Cook and stir until wilted.
Looking for a new snack mix to try out. Here is the perfect solution Monster Cookie Snack Mix. This was a huge hit around my house and the best thing it only takes 10 minutes to throw together and 30 minutes in the oven.
Needing something that will go a long way for those football and Halloween parties. I wasn’t going to mention Christmas don’t forget to add this to your list of delicious snacks to make. Make a batch and give as a gift. Seriously this is a make and take snack for anytime.
3 Cups Rice Chex cereal
5 Cups Cookie Crisp cereal
1 box peanut butter granola crushed
1 cup peanuts salted or unsalted (I used unsalted)
1 1/2 cups raisins
2 sticks of butter or 1 cup
1 cup packed brown sugar
1/3 cup corn syrup
2 cups M&M or 1 regular bag
1 cup chocolate chips
Preheat oven to 300F degrees. Line a large rimmed baking sheet with parchment paper or use a silicone baking mat.
In a large bowl combine cookie crisp, rice chex, peanut butter granola, peanuts and raisins. Mix to combine.
Min a medium saucepan combine the butter, brown sugar and corn syrup. Bring to a boil and boil for 4 minutes.
Immediately put hot mixture over the cereal mixture and stir to combine until evenly coated.
Pour mixture onto baking sheet and spread out.
Bake for 30 minutes, stirring every 10 minutes.
Allow the mixture to cool and break into pieces. Add the M&M’s and chocolate chips. Toss to combine.
Store in an airtight container at room temperature. ENJOY!
Searching for something new and different to make those family dinners extra special. Ever tried making Irish Stew? This is one of my favorite dishes and my wonderful daughter can make this with her eyes closed. I always ask her to make this dish when we visit. Yes I can make it myself, for some reason it always taste better when I don’t have to do any of the work.
5 pounds boneless beef chuck roast cut into 1 1/2 inch cubes
1/4 cup flour
1/2 teaspoon salt and pepper
1/4 cup vegetable oil
1 large onion diced
2 cloves garlic crushed
1/4 cup tomato paste
1 teaspoon water
1 bottle of Irish Stout or 2 cups beef broth
1 teaspoon thyme
1 cups carrots sliced
1 cup peas
Mix flour, salt and pepper in a bowl. Dredge meat through flour mixture until coated.
In a large skillet heat 1/4 cup oil and brown meat. Remove browned meat.
Cook sliced onion and crushed garlic in skillet until lightly brown.
Stir in water with tomato paste. Pour over onions and garlic. Simmer for 5 minutes.
Transfer everything to a dutch oven. Add meat, thyme, Irish stout, carrots and peas. Stir to combine.
Crock pot or slow cookers are a life saver in my opinion. A person can never have to many great recipes to be used with a crock pot. Please add this one to your list, it will become a favorite.
Nothing fancy about this recipe, just plain old great home cooking. I always make extra and freeze for those days I need something really fast. To freeze, place the steak and vegetables in freezer containers. Top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered dish. Add a little water if necessary for the sauce. Remember cook once eat twice.
1 Beef round steak cut into six pieces
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large carrots sliced
2 celery ribs sliced
1 16 ounce can tomato sauce
2 garlic cloves minced
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon Worcestershire sauce
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef and shake to coat.
Place in crock pot.
In a small bowl, combine carrots, celery tomato sauce, garlic, bay leaf, Italian seasoning and Worcestershire sauce. Pour over beef.
Cover and cook on low for 7 to 9 hours. Discard Bay leaf.
Serve over rice, noodles or mashed potatoes. ENJOY!
1 pound ground beef or turkey
1 diced onion
1 diced bell pepper
2 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon red pepper flakes
1 teaspoon cinnamon
1 Tablespoon salt
1 small can drained kidney beans or 2 cups cooked kidney beans
1 small can pumpkin 100% puree or 2 cups homemade pumpkin puree
2 cans diced tomatoes or 1 quart jar of canned tomatoes
Brown meat, drain. Add all the spices and salt to the meat.
Add the chopped onion and pepper, beans, pumpkin and tomatoes.
Stir together and simmer for 20 minutes.
Use your slow cooker/crock pot and throw everything in the night before or that morning. Turn on your crock pot and enjoy when you walk in from work. ENJOY!
For our women night this month I was asked to make some pumpkin meals. Not goodies but real meals using pumpkin.
Deciding to make pumpkin lasagna was one of the best decision I made. Informing the ladies that this was my first time making this great recipe and not having time to taste test the result, they basically were all going to be my taste testers.
The result, drum roll please. SUCCESS!
1/2 pound fresh mushrooms sliced
1 onion diced
1/4 teaspoon salt
2 teaspoons olive oil
1 can 15 ounce 100% pumpkin ( I used fresh roasted pumpkin, puree in my kitchen.)
1/2 cup half and half
1 teaspoon dried sage
1/2 teaspoon black pepper
1 box lasagna noodles cooked and drained
1 small container ricotta cheese
1 package mozzarella cheese (or more if you like cheese)
1 cup shredded parmesan cheese
In a small skillet sauce the mushrooms, onion and 1/4 teaspoon salt in oil until tender. Set aside and cool.
In bowl combine the pumpkin, cream, sage, back pepper and another 1/4 teaspoon salt.
Spread 1/2 cup pumpkin sauce in 11 x 13 baking dish that has been sprayed with cooking spray. Top with cooked noodles. Add more pumpkin sauce. Add some of the cooked mushrooms and onions, add some parmesan cheese, add some mozzarella cheese.
Continue layering until on the finally layer top with mozzarella cheese.
Cover and bake at 375 degrees for 45 minutes.
Freezing options: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake at 375 degrees until heated through.
This stuff is soooo good! In 15 minutes you can have fresh, homemade pumpkin hummus to serve to your family and friends.
1 can garbanzo beans drained, save the juice. (I cooked my own garbanzo beans, 1 3/4 cups beans. Cover with water, let stand an hour or over night. Bring beans to a boil, reduce to medium heat and cook for 2 hours.)
1 (15 ounce) can 100% pumpkin puree
5 fluid ounces lemon juice
1/3 cup extra virgin olive oil
1/2 cup tahini paste
3 cloves garlic minced
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
salt to taste if desired.
Place beans and 1/2 cup the reserved liquid into a blender and puree until smooth. Add the pumpkin puree, lemon juice, tahini, garlic, cinnamon, nutmeg and allspice.
Cover and puree until smooth. Slowly if using a food processor pour in the olive oil to achieve a smooth Consistency. Season to taste with salt if desired. ENJOY!
Love eating bakes Brie? Thinking it is too difficult to make? On a scale from easy to hard, this one is so easy anyone can make this. Plus it takes about 15 minutes to put all together.
Great for an appetizer, luncheon, football game or holiday table. Want to make an impression? Show up with baked brie and watch who argues over who get to make the first cut. Everyone wants to watch all that gooey goodness come out.
Dress up your Baked Brie with many variations. Top the brie with 2 or 3 Tablespoons of jam. Some of my favorites are raspberry, apricot and jalapeño. For Thanksgiving top with cranberry sauce. Try toasting pecans, mix with honey and place on top of the brie before wrapping. What about toping it with caramelized onions and mushrooms.
1 round brie cheese 8 to 12 ounces
1 Sheet puff pastry thawed
All purpose flour for dusting
1 egg beaten
Pre-heat oven to 400F degrees. Using a pie plate or baking dish lay piece parchment paper in the bottom of the pan.
Dust counter with flour. Unwrap pastry. Place in center of flour.
Roll out pastry to 11×11 inches.
Place brie in middle of pastry. Add topping at this time if using. Fold corners over the brie forming a neat package.
Place in pie plate. Cool in refrigerator for 10 minutes or until ready to bake.
Brush pastry with beaten egg. Don’t let egg puddle around the pastry.
Bake 35 to 40 minutes or until golden brown. Let rest 5 to 10 minutes. Transfer to serving platter.