Doin' Some Cookin'... Spinach Lasagna Roll Ups

This was not a meal that I made for myself. I cannot stand ricotta cheese in lasagna. I don't know what it is about it that I don't like but I always give it a try hoping my taste buds have changed. Nope, still not a ricotta cheese fan.

I had worked a 13+ hour day and took a break to make these Spinach Lasagna Roll Ups for dinner. What an ambitious dinner for a work night and the number of dishes dirtied was a sinful. Ugh! Save this recipe for a special Sunday supper unless you don't mind staying up late doing dishes.

This made a lot of leftovers so I made to-go containers for three of best girlfriends and received rave reviews. One of them stated this meal made me "wifey material". If that's the case I hope my future husband loves lasagna.

The best part of these lasagna roll ups is that they are perfectly portioned lasagnas. I know that the serving size suggests two rolls, however, everyone of my friends said that one was more than plenty. Serve with a garden salad, garlic bread, and viola! Dinner is served.

Feel free to switch up the protein and go for spicy Italian sausage or instead of the spices listed below use basil pesto, add mushrooms, and sauteed onions... the possibilities are endless.

Spinach Lasagna Roll Ups

Adapted From: Thriving Home

Makes 8 Servings (2 Roll Ups Per Serving)

Stars of the Show:

• 1 (16 oz) box lasagna noodles, cooked
• 1 lb mozzarella cheese, divided (separate out one cup)
• 1 (15 oz) container ricotta cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• 2 tbsp dried parsley
• 1 tbsp dried basil
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 cups Parmesan cheese, divided
• 2 (28 oz) jars marinara sauce
• 2 chicken breasts, cooked and diced

And Action:

Preheat oven to 350 degrees.

In a large mixing bowl mix together mozzarella cheese (reserving one cup), ricotta, egg, garlic, parsley, basil, salt, pepper, spinach, chicken, and one cup Parmesan cheese.

Spread a thin layer of sauce on bottom of 9 x 13-inch pan. 

Lay out noodles on a baking sheet and spread two generous sized ice cream scoops per noodle then add one ice cream scoop worth of sauce. 

Roll the noodle up and place seam side down in the pan. Repeat for the remaining noodles. 

Top entire casserole with remaining sauce, mozzarella, and Parmesan cheese. 

Bake in oven for 30 minutes. Enjoy!

Doin' Some Cookin'... Green Cheer Juice

There's something about a green juice that makes me feel so great. I'm sure it's because we're hounded about eating fruits and veggies everyday of our lives and juicing is a delicious way to do so.

My wellness journey continues and I'm currently on day fifteen of my second round of Whole30.

I know, I know. Most people despise doing dishes and now I'm suggesting you not only dirty the juicer but also the blender. Trust me, it's so worth it for this refreshingly creamy green juice. I loved it and so will you.

Green Cheer Juice

Adapted From: JuicingRecipes on Instagram

Stars of the Show:

• 5 sweet red apples
• 1 1/2 cucumber
• 1 inch ginger
• 1 orange, peeled
• 2 handfuls spinach
• 1 avocado

And Action:

Run the apples, cucumber, ginger, orange, and spinach through the juicer. Pour the juice in a blender and pulse with the avocado until smooth. Enjoy! 

Doin' Some Cookin'... Mango Berry Green Smoothie

Mangoes are one of my favorite fruits. I love a taste of the tropics.

This smoothie is perfectly sweetened naturally by the mango with a little hint of tartness from the raspberries and gets its creaminess from the coconut milk.

Starting the morning with a green smoothie makes me feel like I'm doing something great for my body and even better when I don't have to taste the greens because mangoes are the predominate flavor. This smoothie will keep you filling full and energized until lunch time.

Knowing that I started my day with a healthy choice will lead to me making one healthy choice after another.

Mango Berry Green Smoothie

Adapted From: Organize Yourself Skinny

Makes 1 Serving

Stars of the Show:

• 1/2 cup mango chunks
• 1 cup raspberries
• 1 banana
• 1 tsp chia seeds
• 1 cup coconut milk
• 1 cup spinach
• water, if needed

And Action:

Pulse all ingredients in a blender until smooth. Enjoy!

Doin' Some Cookin'... Strawberry Spinach Green Smoothie

I've created the countdown calendar above to help keep me on track until my 29th birthday with diet and exercise. A balloon means that my diet was Whole30 compliant and I got at least 30 minutes of exercise in. Off to a good start already.

Smoothies are still my "flavor of the month" breakfast. They are ridiculously easy to make and I love that I can pack fruit and veggies in my diet first thing in the morning. Smoothies retain their fiber unlike juicing.

Strawberry Spinach Green Smoothie

Adapted From: Cooking Classy

Makes 1 Serving

Stars of the Show:

• 1 banana
• 1/2 cup frozen strawberries
• 1 orange
• 1 1/2 cup spinach
• 1 cup water
• ice, to taste

And Action:

Pulse all ingredients in a blender until smooth. Enjoy!

Doin' Some Cookin'... Roasted Stuffed Pork Tenderloin

Dinner date night worthy meal you can cook at home. This pork tenderloin is stuffed with bacon and spinach and roasted to perfection creating a juicy piece of meat before getting drizzled with a lemon parsley oil. A really classy meal that is worth lighting candles and dimming the lights. Hell, if you're not following Whole30 pop open a bottle of wine and serve with a side of Greek smashed potatoes. 

Roasted Stuffed Pork Tenderloin

Adapted From: Paleo Cupboard

Makes 4 Servings

Stars of the Show for the Pork Tenderloin:

• 1 lb pork tenderloin, butterflied and pounded thin
• 3 slices cooked bacon
• dried thyme, to taste
• sea salt and pepper, to taste
• onion powder, to taste
• 1 garlic clove, minced
• 4 cups spinach, wilted in bacon grease

Stars of the Show for the Lemon Parsley Oil:

• 2 tbsp olive oil
• 1/2 lemon juiced
• parsley, sea salt, and pepper, to taste

And Action:

Preheat oven to 375 degrees. 

Spread the spinach bacon mixture on the pork tenderloin and sprinkle the seasonings on top with the garlic. Roll the tenderloin and place on a baking sheet sprayed with nonstick cooking spray. 

Cook for 30-35 minutes or until the inside reaches 145 degrees.

While the tenderloin cooks mix the lemon parsley oil in a small bowl. 

When the pork is done cooking transfer to a cutting board and allow to rest for 10 minutes lightly covered in aluminum foil. Slice into rolls and serve with the lemon oil. Enjoy!

Doin' Some Cookin'... Lime and Coconut Green Smoothie

The weather here is Texas has done a 180. We went from Summer temps to a cold and windy day. The warmer temperature had me dreaming of a beach vacation laying out sipping mojitos in the sun and this dreary day was not going to stop my plans of making this Lime and Coconut Green Smoothie for breakfast to get a taste of the tropics.

A green smoothie is the perfect way to sneak veggies in your diet giving a boost of energy and nutritional goodness. The lime and banana are the perfect disguise for the spinach.

Lime and Coconut Green Smoothie

Adapted From: So... Let's Hang Out

Makes 1 Serving

Stars of the Show:

• 2 limes, juiced
• 1/2 cup coconut milk
• 1/2 cup coconut water
• 1 banana, fresh or frozen
• 2 cups spinach
• ice, to taste

And Action:

Pulse all ingredients in a blender until smooth. Enjoy!

Doin' Some Cookin'... Sautéed Spinach with Bacon and Garlic

I always joke that veggies with bacon cancel each other out and it's "just about zero calories". That sounds good in theory. Instead, I choose to calorie count the spinach and bacon because really, it's not calorie free but this is a healthier side dish alternative that I love because who doesn't love bacon?!!

Sauteed Spinach with Bacon and Garlic

Adapted From: PaleoHacks

Makes 4 Servings

Stars of the Show:

• 2 bunches fresh spinach, trimmed
• 4 slices bacon, cut into bite-sized pieces
• 4 garlic cloves, minced
• salt and pepper, to taste

And Action:

Cook bacon in a nonstick skillet until desired crispness. Add the spinach to the skillet with the garlic, salt and pepper and toss until wilted. Enjoy!

Doin' Some Cookin'... Greek Spinach-Stuffed Chicken

Stuffed chicken recipes always seem laborious but they always look and sound so delicious. 

So I sucked it up... but rolling up the chicken and flipping it in the pan proved to be the reasons why I felt a stuffed chicken recipe was laborious. I don't like touching raw chicken and keeping the chicken together was somewhat difficult. Next time I need toothpicks. But, it was so worth it and took less than 30 minutes to get dinner on the table. 

The chicken cooked evenly and came out moist. The flavor was incredible and the stuffed chicken was a nice detour from the boring go to of just a plain chicken breast. Oh! And that pan sauce! Sampled spoonfuls of it while it was simmering down and was my favorite component of the meal. 

Little Man also enjoyed this meal which is always a victory and a recipe worth keeping. Winner winner chicken dinner!

Greek Spinach-Stuffed Chicken

From: Food Network

Makes 4 Servings

Stars of the Show:

• 3 1/2 cups chopped baby spinach
• 1/4 cup crumbled feta cheese
• 3 chicken cutlets, boneless, skinless
• 2 tbsp olive oil
• sea salt and ground black pepper
• 1 cup low sodium chicken broth
• 2 tbsp white wine vinegar
• 2 tbsp finely chopped sun-dried tomatoes
• 8 oz ditalini
• 1 tbsp fresh mint, chopped

And Action:

Combine 2 cups spinach, feta, and 3 tbsp water in a bowl. Spoon the mixture evenly onto the chicken cutlets and roll the chicken up tightly. 

Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add the chicken to the skillet and cook until browned, 3 minutes each side. Add the chicken broth, vinegar, and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes. 

Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as directed on package. Put remaining spinach in a colander and drain the ditalini over the spinach to wilt it. 

Remove the chicken to a cutting board. Add the pan sauce to the ditalini along with the mint and season with salt, toss and serve with chicken. Enjoy! 

Doin' Some Cookin'... Rigatoni with Pumpkin, Sausage, and Spinach

It's the tail end of Fall and I'm just now jumping on the pumpkin bandwagon. Remember that Pumpkin Spice Latte I made recently? 

Monday night I needed a recipe that was quick, easy and perfect for Game Night and great for hungry tummies. I also had a can of pumpkin puree that was about to expire and no idea what to do with it. 

I follow the blog, The Larson Lingo, and was excited when an Internet search returned her blog with this recipe. I had everything on hand except the cheese and mushrooms. I also did not have the time to bake this dish another 25 minutes since it was already a late night and well past Little Man's bedtime, so I adapted it and just used it as inspiration.

This dish was delicious and the pumpkin cream sauce was lick-the-bowl worthy. I didn't mention to Little Man what was in this pasta dish so score one for this mom in tricking her kid into eating his veggies. 

The only thing that would have made this dish even better would have been a Blue Moon Pumpkin Ale, or two.

Using the entire box of pasta will yield plenty of leftovers. I froze about half of this dish for easy weeknight meals on those work nights when I can come up with a hundred excuses not to cook. 

Rigatoni with Pumpkin, Sausage, and Spinach

Adapted From: The Larson Lingo

Makes 8 Servings

Stars of the Show:

• 1 (1 lb) box rigatoni
• 1 lb ground mild Italian sausage
• 1 15 oz can pumpkin puree
• 4 handfuls of fresh spinach
• 1 tbsp onion powder
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp cayenne pepper
• 1 12  oz can evaporated milk

And Action:

Cook pasta according to package directions. 

Cook sausage and season with onion powder. 

After sausage is fully cooked, remove the sausage from the pan and set aside. In the same pan, over medium heat add the can of pumpkin, garlic powder, salt and cayenne pepper. 

Stir well to incorporate.

Then add the can of evaporated milk.

Stir until smooth, 2-3 minutes, or until mixture begins to thicken slightly. 

Add the sausage back to the pan. Stir and cook for another 2-3 minutes.

Mix in the pasta and spinach making sure to toss ingredients together to coat well.  Enjoy!

Doin' Some Cookin'... Nonalcoholic Spinach Mojito Smoothie

With 12,300+ cocktail recipes how does one learn that they enjoy a short trip to hell with Batman? I kinda sorta hate when the bartender asks what I want because deep down I want to try one of those fun drinks and have the salty balls to tell the bartender, "Sex at my house and it needs to be quiet but quick." Props to Slutty Shirley for not giving a flying fuck.

Instead, I'll stick to a Coors Light when hanging with the boys or a strawberry mojito when I'm out with the ladies because those are safe bets that don't leave me standing in front of the bartender looking like more of an idiot.

Come to think of it, Starbucks makes me feel the same way when I order the mocha-choco-latte-ya-ya, real lady Marmalade. You know, if they are going to abbreviate your order on the cup, shouldn't they of all people understand what I want when I ask for a trenta PSL? (For those that may not know, that's a 30 ounce pumpkin spice latte and a whole lotta not sleeping.)

But we're not talking coffee here, we were talking about cocktails.

Now that Summer is over and sipping a cocktail by the beach isn't happening anytime soon, partly because I don't have the bikini bod I dream of, then I have all Winter/Spring to work towards that goal. Alcohol and my busy social life don't help with that goal either.

However, if you've already got that bikini bod or binge drank last night then this Nonalcoholic Spinach Mojito Smoothie is your hair of the dog helping cure hangover pains and tastes spot on to the boozy tropical treat. It's high in potassium, manganese, and B vitamins that aid with alleviating headaches, get you on with your walk of shame much with more pep in your step, and ability to enjoy a mojito in the middle of the workday.

Nonalcoholic Spinach Mojito Smoothie

Adapted from: PopSugar Fitness

Makes 1 Serving

Stars of the Show:

• 1 cup vanilla soy milk
• 1 frozen banana
• handful of spinach
• 1 tsp vanilla extract
• 1/2 of a lime, juiced
• 1/2 cup fresh spearmint, stems removed
• ice cubes

And Action:

Combine all ingredients in a blender and pulse until smoothie. Enjoy!