Spinach and Tomato Spaghetti

Today for lunch, we didn't really have anything that sounded good. So I scoured the cupboards and created this pasta dish that turned out really delicious and it was FAST and EASY!
Had I had a couple of other ingredients, I probably would have added them, but I will post the recipe just as I made it and then below specify the other ingredients that would be good added to it.

Ingredients:
16 oz. spaghetti noodles
4 Tblsp Olive Oil
5 or 6 cloves of garlic chopped
1 onion chopped
1 pkg frozen spinach
1 can stewed tomatoes (fresh tomatoes would be better!)
1 cup shredded Parmesan cheese

Boil Spaghetti while you heat the olive oil in a pan. Once the oil is hot, add the garlic and onions and saute. Once the garlic is browned and onions are tender, turn the pan down to low and add the spinach and let cook until the pasta is done. Once the pasta is done, add it to the veggies and stir. Then add the tomatoes and cook through for a few minutes. Stir in the cheese and a ladle of the pasta water. Stir together until cheese is melted and serve.
It was actually really delicious!

*Had I had fresh mushrooms, I would have sauteed those with the garlic and onions and it would have been delicious! Also, chicken or shrimp would be great in it if you want meat in it. And instead of stewed tomatoes, grape or cherry tomatoes halved would have probably been better. You could also substitute broccoli for the spinach if you want.

Roasted Cabbage w/ Lemon

Can you say yummy?!

Ingredients:
1 medium head of green cabbage
2T Olive Oil
3-4T Lemon Juice
Salt and pepper

Preheat oven to 450F. Spray a roasting pan (I use a cookie sheet) with non-stick spray or olive oil. Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)
Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Tomato Salad w/ Balsamic Vinegar

Super easy, super delicious and super pretty!

Ingredients:
1 small package grape tomatoes (whole)
green onions (approx. 3 stems)
red onion (just a little, a small wedge finely chopped)
fresh basil chopped (3-4 leaves)
1/3 cup crumbled feta
drizzle of olive oil
healthy drizzle of balsamic vinegar (probably twice as much as the olive oil)
salt and cracked pepper

Stir it all together and enjoy!

Chicken Biscuit and Potato Minis

I had to make up the name because I made up the recipe.
I know it's not a very creative name.
But these were really good!Ingredients:
2 chicken breasts (boiled)
2 pckgs Biscuits
1/2 can cream of chicken
2 medium russet potatoes
1/2 cup French Onion Dip
3 Tblsp butter
Shredded Cheddar Cheese
1/8 cup milk
salt and pepper
Onion Powder
Garlic Powder
Dried Parsley
(Instead of the 3 seasonings above, I use a seasoning called Badia Complete Seasoning)

Boil the potatoes to make mashed potatoes and once mashed, add the butter and french onion dip and mix together. Boil the chicken and chop it or shred it. Mix it with the cream of chicken and milk, salt and pepper, onion powder, garlic powder, dried parsley or any sort of seasoning you like. Press the biscuit dough into muffin tins. This will make a dozen minis, so I just do the extra 4 biscuits normally and save for the next morning or something. :)
Scoop the chicken mixture into the biscuit cups until full and then put the potatoes on top. Sprinkle the cheese on top of that and bake according to the temp and time on the biscuits. I did have to add about 5 minutes to the baking time on the biscuit package to make sure they weren't too doughy.

They were delicious!

Ritzy Chicken

Sean named this casserole I made up tonight.

He's so creative. :)

This meal is far from "ritzy"!

Ingredients:
3 large chicken breasts
1 can Cream of Mushroom
1 can Cream of Chicken
8 oz Sour Cream
1 stick butter
1 cup cheddar cheese (I used sharp cheddar)
1 sleeve Ritz Crackers
1 Tblsp Minced Onion
Garlic Salt to taste
Pepper to taste
Rice

Boil the chicken breasts and then cut them up. Mix them with the cream of mushroom, cream of chicken, sour cream, 1/2 stick of butter, garlic salt, pepper, minced onion and cheese. Pour into a greased 9x13 casserole dish. Crush the Ritz Crackers all over the top of the dish and then drizzle the other 1/2 a stick of melted butter. Bake for 3o minutes at 350.

Serve over Rice.

Chicken Salad

This is a SUPER DELICIOUS chicken salad recipe I made yesterday!
I can't stop eating it!

Ingredients:
2 1/2 cups diced, cooked chicken
4 bacon strips, cooked and crumbled
1 (8 oz) can sliced water chestnuts, drained
1/2 cup thinly sliced celery
1 cup halved green grapes
3/4 cup mayonnaise
1 Tblsp dried parsley flakes
2 teaspoons finely minced onions (I used dried minced onion)
1 tsp lemon juice (I used lime juice)
1/4 tsp ground ginger
1 dash Worcestershire sauce
salt and pepper to taste

Combine chicken, bacon, water chestnuts, celery and grapes in a bowl, set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Peanut Butter Pie

Seriously EASY and YUMMY!!!!
Stole it off another blog that I read. :)Ingredients:
1 pie crust (I just bought a frozen one)
3/4 c powdered sugar
1/2 cup creamy peanut butter
1 pkg. Instant Vanilla Pudding (I used French Vanilla)
2 cups milk
8 oz. container whipped topping (or you could make your own)

Bake the pie crust and cool to room temp. Mix the peanut butter with the powdered sugar using a fork until you have a peanut butter crumble. Whisk the milk with the Instant Pudding mix and put into fridge for about 5 minutes while it sets. While that is setting, put about 3/4 of the peanut butter crumbles into the pie shell. Then, put the pudding on top of that and place in the fridge for a couple of minutes again. Spread the entire whipped topping container on top of it and then sprinkle the remaining peanut butter crumbles on the top. Keep refrigerated until you serve.