Happy New Year!

Happy New Year everyone!

Last night we had friends over to ring in the new year and it was a blast!

My little brother bartended (he even made his own menu!) and we had a potluck sort of dinner!  I made my Build Your Own Nachos with Crock Pot Salsa Chicken and my Lightened up Spinach Artichoke Dip.  Everything was a huge hit.  We also had Crock Pot Barbacoa, Baked Mac n Cheese, and, of course, tons of desserts.

We watched the ball drop, played funny charade games, and had an amazing time.

This morning, I made some french toast for my brother and his friend who stayed at our place and now, after some advil :), I am getting ready to hit the treadmill for a bit.

I'm not a huge fan of new year's resolutions, but I do think it is nice to reflect and refocus at the beginning of a new year.  2015 was great.  I ran my second marathon, got a new job that I love, and did a TON of wedding planning.  That being said, 2016 is going to be crazy epic.  First and foremost, I AM GETTING MARRIED!  I can't wait to say "I do" to my best friend and see all my hard work from wedding planning finally play out.  I am also planning on running marathons 3 and 4 and just generally staying fit and eating healthy.  Finally, tomorrow Bri and I have plans to talk with a mortgage broker about moving forward in the process of buying our own place!! I can't believe all this very grown up things are just around the corner and I could not be more excited.  So, here's to an amazing 2016!  Happy New Year!

Spinach and Artichoke Quinoa Casserole

A while back, I made an Enchilada Quinoa Casserole and it was so yummy that I went and found other variations on Quinoa casseroles.  I have always been a huge fan of spinach and artichoke so, when I found this recipe over at Two Peas and Their Pod, I was super excited.  Like, more excited than normal people when they see spinach and artichoke.  It was actually a little embarrassing.  But anyways, I ran right out to the grocery store for the supplies and I whipped up a batch of this amazing casserole.  I love that this can be a side dish or your main entree.  Plus, the leftovers taste awesome so I ended up taking this for lunch at school as well!

Now that it is 2015, people are going to go crazy of their new year resolutions.  This recipe can help you out with that as well!  The only ingredient that isn't so healthy is the cheese.  So, use a light cheese and use less if you are looking to lighten this up a bit.  However, cheese is awesome so for all you people out there who have already given up on your resolutions, add all the cheese you want!  I am planning to do a "quick" 9 mile run today, so I am going to put in as much cheese as my little heart desires!  Also, if you are gluten free, sub out the flour for gluten free flour and you have a totally gluten free, vegetarian, healthy meal!

Spinach and Artichoke Quinoa Casserole

Ingredients:
1 1/2 cups quinoa
4 1/2 cups water
1 tbsp olive oil
1/2 sweet onion, diced
4-5 cloves garlic, minced
9 oz baby spinach
2 cups artichoke hearts, chopped (canned are fine)
3 tbsp butter
3 tbsp flour (whole wheat or gluten free is fine)
1 1/2 cups skim milk
3 oz light cream cheese
1 1/2 cups shredded, light mozzarella cheese
red pepper flakes
1/2 cup light feta cheese, crumbled
salt and pepper to taste
optional: parmesan cheese for topping


Directions:
1. Combine the water and quinoa is a medium pot.  Heat over high until the water boils, lower heat to low-medium and let simmer, covered for 20 minutes.  Water should be absorbed.  Fluff with a fork and remove from heat.
2. In a medium sauté pan, heat olive oil over medium and add in garlic and onion.  Cook until onion starts to become translucent.  Add in the spinach and artichokes and cook until the spinach has wilted.  Season with salt and pepper.  Turn off heat and set aside.
3.  In a medium saucepan, over medium heat, whisk the butter with the flour until you have a paste.  Turn heat up and whisk in the milk until it starts to boil.  Whisk in the cream cheese and 1/2 cup of mozzarella cheese.  Stir until smooth.
4. Heat oven to 350 and spray a 9 by 13 inch pan with cooking spray.
5. In a large bowl, combine the quinoa, spinach and artichoke mixture, and cheese mixture.  Stir in the rest of the mozzarella and the feta cheese.  Season with salt, pepper, and a pinch of red pepper flakes.
6. Spread quinoa mixture into your baking dish.  If you are using parmesan, sprinkle it over the top.  Place in oven and cook for about 30 minutes or until mixture is bubbly and parmesan starts to brown.

Enjoy :)

Spinach and Feta Stuffed Shells

I have been on quite the Spinach and Artichoke kick.  This has always been one of my favorite combinations and it goes so well with so many different kinds of dishes!  For example, I am writing this while I wait for my Spinach and Artichoke Quinoa Casserole to come out of the oven.   Today's recipe is for a pasta dish that incorporates spinach and artichoke.

I have to admit, I'm a little bummed out today.  Wisconsin basketball is finally over for the season.  I was so proud of the team for making it to the final four and putting up such a great fight against Kentucky.  I was sad when they lost, but it was an amazing game and now I guess I can focus my energy on those Blackhawks!

In other news, I just started a Zumba class! I used to go to Zumba all the time in college and I have been missing it since graduation.  I just joined a local LA Fitness and they offer Zumba classes almost every day! It is such a fun way to work out and I am super excited to keep this up.
Finally, in school news, I officially have a job again next year!  I will be returning to the same school as a second-year teacher and I cannot wait! I can't believe this year is almost over (8 more weeks!).  Time has flown by and it has been such an amazing learning experience.  I spend so much time thinking about how I can better myself as a teacher for my students and I know this means that I am truly passionate and have found the right place.  For the summer, I will be working as a camp director for the local park district again and I am excited to break up my high school time with some cute camp experiences.  I feel like I've really found my niche and its great!

Spinach and Feta Stuffed Shells
(adapted from Tracy's Culinary Adventures)

Ingredients: 
your favorite pasta sauce (store bought or homemade)
20 jumbo shells
1 cup shredded light mozzarella cheese
1 cup crumbled light feta cheese
1/2 cup part-skim ritcotta cheese
dash of salt and pepper
9 oz frozen spinach, thawed and squeezed dry
1 can artichoke hearts, drained and chopped
2 garlic cloves, minced

Directions:
1. Preheat oven to 375 and spread sauce in the bottom of a 9 by 13 inch pan.
2. Cook shells for 1 minute less than the directions on the box. Drain and set aside.
3. In a large bowl, mix 1/2 of the mozzarella, feta, ricotta, salt, pepper, spinach, artichoke hearts, and garlic.
4.  Stuff each shell with the filling and place in the sauce covered pan.  Pour sauce over the tops of your stuffed shells and then sprinkle the rest of the mozzarella over the top.  Bake for 25 minutes.

Enjoy :)

Spinach, Artichoke, Pine Nut Pesto Pizza

Oh hey there! I haven't been here for a little while so I figured it was about time to say hi! I have been pretty busy with school stuff lately.  I can't believe that I am about to begin my last week of student teaching.  I have learned so much from the cooperating teacher, the teachers around me, and, of course, my students.  I truly feel prepared to take on this next year where I will be flying solo in my very own classroom!

I had to come home this weekend because I needed to take the teacher certification tests for Illinois.  So, yesterday, I spent the entire morning and afternoon taking tests.  It was super fun.  Aside from an hour Starbucks break, I was literally testing from 8 until 4:15.  It was awful! However, I am glad it was over and now I am just praying that the tests went well so I don't have to do them again!

After all those awesome tests, I came home in time to see the second and third periods of the Hawks Game! They won!!!! I ran six miles on the treadmill while watching and then showered and spent a lovely evening with my parents, some family friends, and Bri.  We had a yummy dinner and then I crashed for the night since I was exhausted!

Today I have big plans.  I am making INCEPTION COOKIES! I need to make enough cookies for every single one of my students.  That is about 150 cookies...  I have been promising them cookies for an end of the year celebration and now it is finally the end of the year! There are two more days and then FINALS! So, I feel that cookies are a great way to celebrate!

I also have a great recipe to share today that Bri and I threw together for dinner one night.  We decided to make our own pizza and we went with a Spinach, Artichoke, Pine Nut Pesto Pizza! We bought some whole wheat pizza crust from the store since we didn't have much time, but you could totally make your own.  Then we topped it with our pizza toppings, baked it, and had one heck of a dinner!

Spinach, Artichoke, Pine Nut Pesto Pizza

Ingredients:
cornmeal
16 oz store bought whole wheat pizza dough
1 can artichokes, rinsed and chopped
1 cup packed baby spinach
4 tbsp pine nuts
1/4 cup pesto (your favorite)
1/2 cup shredded light mozzarella cheese
1/4 cup grated parmesan cheese

Directions:
1. Preheat oven to 375 and roll our your pizza dough.  Sprinkle some cornmeal on a cookie sheet or pizza pan and then place the pizza dough on top.
2. Spread the pesto over the pizza dough, top with spinach, artichokes, and pine nuts, and then sprinkle on both types of cheese.
3. Bake for about 20 minutes or until dough starts to brown and cheese is melted.

Enjoy :)

Spinach and Artichoke Pasta

I keep getting so behind on all my fun recipes! I have been cooking a lot now that it is the summer and the chef who typically brings food during the year is on break! However, I am still here and I gotta eat! So I have been having a good time inventing yummy lunches and dinners to have during and after school.  This was one of my fun ideas.  I had a ton of leftover Lightened Up Baked Spinach and Artichoke Dip.  So, I sautéed some peppers, made some pasta, and had a lovely meal!

Spinach and Artichoke Pasta

Ingredients:
8 oz whole wheat angel hair pasta
1/2 cup Lightened Up Baked Spinach and Artichoke Dip
1 red bell pepper, sliced
1 tbsp olive oil

Directions:
1. Make pasta and Spinach and Artichoke Dip according to directions.
2. In a small pan, heat oil over medium heat.  Saute pepper slices until lightened in color and translucent.
3. Drain pasta and place back in bowl.  Stir in dip and peppers.

Enjoy :)

Grilled Spinach Artichoke and Chicken Sandwiches

This weekend I saw my little brother in his first half marathon and he did great! I can't believe that mine is less than a month away! This past week I got up to 11 miles and it was pretty rough.  I didn't drink enough water before hand and I ended up struggling.  Plus, my shoes are pretty worn at this point and I've been getting blisters! Uh oh! I need new shoes ASAP! I want to be able to break them in before I go off on this Half Marathon in one month! This week I am going to keep up with my shorter runs, but I've been getting so busy with school and interviews that it has been getting pretty difficult to keep up on other things like running and cooking! I'm doing my best!

Today I have a great lunch idea! Grilled Spinach Artichoke and Chicken Sandwiches.  I used yummy whole wheat wraps, make my Lightened Up Baked Spinach and Artichoke Dip (this time I used all Greek Yogurt instead of half yogurt half sour cream), and then spread some of that along with chicken strips on my flatbread and turned it into a little panini.  It was a delicious lunch and I love how I had enough to make leftovers to take with me to school!

Grilled Spinach Artichoke and Chicken Sandwiches

Ingredients:
1 batch of Lightened Up Baked Spinach and Artichoke Dip
1 packaged Grilled Chicken Strips
8 pieces Whole Wheat Flatbread

Directions:
1. Lightly grease a pan and place over medium heat.
2. Spread dip on a piece of flatbread and place chicken strips on top.  Top with other piece of flatbread and toast over medium heat for 3 minutes.  Flip and toast the other side for 3 minutes.

Enjoy :)

Baked Crispy Chicken Fingers

Another Snow Day!

This is getting ridiculous.  And today was especially strange.

I woke up at 5:30 since I had to be at school early for a department meeting.  Following breakfast, I got a text from my cooperating teacher.  The text was about how there was going to be a late start to school because of the icy road conditions and that we should get there around 9.  Since it was not yet 6:30, I decided to get in my 3 mile run for the day.  I slipped and slid my way to the work out center and, after successfully not falling, I got in a nice run.  I returned home, showered, and then got dressed in an adorable dress with tights.  Then, I saw my phone.  I proceeded to freak out because my phone had a text about the department meeting being at 8:15...it was 8:20!!! I grabbed my coat and called my cooperating teacher. I apologized and told her I was on my way. She then said: Wait, don't leave, they just cancelled school.

I was out of my tights and dress within seconds and into my leggings and oversized sweater.  Then, I got my baking supplies and headed to the kitchen to make some cookies! I was so excited!

Now, it is finally the afternoon and I have already baked not one, but TWO treats, gone over lesson plans for tomorrow and next week, cleaned my room, worked out, and finished laundry! I love that I have had so much time to get everything done and now I get to tell you about a yummy meal I made for the superbowl this past weekend!

For the superbowl, I watched with the only two people who get me remotely excited about sports: Tamara and Courtney.  We all got together and had my Light Baked Spinach and Artichoke Dip, Veggies, other snacks, Cookie Dough Dip, and for our main course, Baked Crispy Chicken Fingers.  We wanted to have "sporty food" but also "healthy food."  Baked Chicken Fingers were a great idea and super yummy.  And, those dips use non-fat greek yogurt in place of sour cream or butter!  It only took a few ingredients and very little time.  This was a really yummy dinner that I will definitely be making again.

Skillet Baked Spinach and Artichoke Dip

Strawberry Dipped in Chocolate Chip Cookie Dough Dip

Baked Crispy Chicken Fingers (adapted from Fitness Magazine)

Ingredients:
24 oz chicken strips
4 cups corn flakes, crushed
2 eggs
2 tbsp honey
2 tsp mustard

Directions:
1. Preheat oven to 450 degrees.
2. In small bowl, mix the eggs, honey and mustard.
3. Place corn flakes in a separate bowl.
4. Dip chicken strips in the egg mixture and then roll in teh corn flakes until coated.  Place on an ungreased cookie sheet and bake for 12-18 minutes depending on how thick your chicken strips are.
5. Serve with various dipping sauces! We had BBQ sauce...mmm!

Enjoy :)

Lightened-Up Baked Spinach and Artichoke Dip

Today is a big cooking day for me.  I am going back to school where I typically get lunch and dinner at my house.  However, since school is not in session for the University for another two weeks.  I have two weeks without lunch or dinner.  So, I am cooking up a storm so that I can take back some delicious items to eat!  I'm working on some of my Mommy's favorite recipes: Maple Glazed Salmon and Cranberry Chicken.  This way, I will have two lovely entrees that I can eat on their own, or in a sandwich or salad!  These dishes are versatile and delicious.  Next, I am making a no-mayo chicken salad so that I have a nice protein-rich snack or sandwich item.  Then, I am making a brown butter balsamic and sage sauce to use as something to top off pastas.  This way, I will have a ton of options for the next few weeks.  Between these things and eating out with friends, I am sure I will survive.

But first, I want to share a recipe with you that I made over winter break in Charleston.  We had a lovely little football party for the Rosebowl and I made a ton of snack-foods for it.  This was my personal favorite.  Bri was also a huge fan as it was one of the vegetarian options.  This is a Lightened-Up Baked Spinach and Artichoke Dip.  I was inspired by the Alton Brown recipe on the Food Network.  I hope you like it! It was so good!  Also, spinach is a crazy good-for-you super food! Well-Being Secrets even posted an article with a million reasons why you should eat all the spinach you can get! Check it out: 34 Science-Backed Health Benefits of Spinach.

Lightened-Up Baked Spinach and Artichoke Dip

Ingredients:
1 cup thawed frozen spinach
1 can artichoke hearts, drained and chopped
6 oz low-fat cream cheese
1/4 cup light sour cream
1/4 cup non-fat plain Greek Yogurt (I used Chobani)
1/3 cup fresh parmesan cheese, plus more for topping
1/2-3/4 tsp red pepper flakes
1/4 tsp salt
1/4 tsp garlic powder
Optional: Round Rye Loaf

Directions:
1. Preheat oven to 350.  If you are using the bread, cut a circle in the top and scoop out the insides so that you have a bread bowl.  If you are not using the bread, take out an oven-proof dish.
2. Sautee the spinach in a small pan over medium heat until cooked.  Drain and set aside.
3.  In a large bowl, beat the cream cheese, sour cream, and yogurt.  Stir in the spinach, chopped artichokes, parmesan, red pepper, salt, and garlic powder.  Place the mixture in the bread bowl or other dish, sprinkle with parmesan cheese, and bake for 30-45 minutes or until the cheese has lightly browned on top.
4. Serve with crackers, bread, veggies, or other dipping items!

Enjoy :)

Spinach, Artichoke, and Goat Cheese Stuffed Mushrooms

TGIF! I made it! I survived the first week of camp! This week was a lot of fun and I am having a great time with all the staff members and all the campers.  We had a blast kicking off camp with fun getting to know you games and we even got to go to a bowling alley as a special field trip.  It was a great week, but it also taught me a lot about myself as a site director and leader.

I discovered how much I appreciate when people are doing a good job because they want to and they get satisfaction out of it.  It really annoys me when I have to remind people to work harder and do a good job because that is so not my style.  I tend to try really hard to constantly improve because I want to and I love it when others do this as well.

I also discovered more about myself as a teacher.  It is so rewarding when campers, on the second day, bring me random art projects that they made for me or want me to have.  I love being around kids and I love how it motivates me to be my best so that I can be a positive role model in their life.  Today, a camper came up to me and said, "You should be a teacher." And I responded, "That is what I want to be when I grow up." And she paused, thought, and then said, "Well, good because you would be a really good one, I would want to have you as a teacher." And then, she walked away and continued playing the game in the gym.  I smiled to myself and recognized that my day had just been made by a random camper who was simply thinking out loud.  I have a hard time identifying what it is that makes a good teacher, but I am glad that people recognize that whatever "it" is, I have it.

My day continued to get even better as my mom and I threw together a really great dinner.  We made an amazing salmon dish-broil your salmon instead of baking it-it's awesome.  Then, I made a stuffed mushroom recipe that I had had my eye on for ages.  And finally, we threw together a random vegetable dish to complete our light, fresh, healthy, and delish dinner! The mushrooms were absolutely phenomenal and you must try these.  Even if you don't like mushrooms, the filling for these is so good that I think it would be worth making.

Now, I am going to go enjoy my weekend and think about how I can make the next week of camp even better :)

Spinach, Artichoke, and Goat Cheese Stuffed Mushrooms (adapted from Circle B Kitchen)

Ingredients:
12 Stuffing Mushrooms (baby portabellas-or Trader Joe's Stuffing Mushrooms)
6 oz frozen spinach, thawed and drained
6 oz artichoke hearts, drained and chopped
1 medium shallot, minced
2 garlic cloves, minced
1 tbsp olive oil
lemon juice (1-2 tbsp)
3 oz goat cheese, crumbled
handful of shredded parmesan cheese
salt and pepper

Directions:
1. Preheat the oven to 375 and line a baking sheet with foil.
2. In a small saucepan, heat 1 tbsp of olive oil over medium heat and saute the shallot and garlic until shallot is translucent and softened. Place into a large bowl and let cool.
3. In the same large bowl, place the spinach, artichoke hearts, goat cheese, and about 1/4 cup parmesan cheese.  Toss to combine.
4. Remove the stems from the mushrooms and wash them.  Let them dry on a paper towel.  Once dry, stuff the mushrooms with the spinach mixture and place on the prepared pan.  Season each mushroom with salt and pepper.  Drizzle a little lemon juice over the mushrooms.  Next, sprinkle a little parmesan cheese and olive oil over each mushroom and bake for 10 minutes.

Enjoy :)

Portobello Burgers and Artichoke Pasta Salad

June is all about grilling and so I have a great vegetarian grilling recipe to share!  For Memorial Day, my family had Bri and his family over for a little grill-out.  There were  bunch of vegetarians present and so I decided to try out a recipe inspired by The Curvy Carrot for dinner.  We had burgers, veggie burgers, and these, Portobello Burgers.  I was super pleased with how they turned out and I even went "veggie" for the night.

Portobello Burgers

Photo from The Curvy Carrot

Ingredients:
4 large portobello mushrooms, cleaned and with the stems cut off
2 tbsp olive oil
1 tbsp balsamic vinegar
1/4 tsp salt
1/8 tsp pepper
sliced swiss or other cheese, tomatoes, onions, or other toppings for serving

Directions:
1. Mix the olive oil, balsamic vinegar, salt, and pepper together.  Brush the tops and bottoms of the mushrooms with the olive oil mixture and set on a plate, gills up, so that they can marinate for 10 minutes.
2. Place mushrooms on the grill, gills up, and cook for about 4 minutes before flipping.  Cook for another 4 minutes and place cheese on tops during that last few minutes so that cheese melts. Serve with other toppings and...
Enjoy :)

On the side, my mom made an Artichoke Pasta Salad recipe from The South Park Elementary School Cookbook.  This is a cookbook from when I was in elementary school where a bunch of families submitted favorite recipes.  It's a great idea for schools to do to celebrate where everyone comes from.  This pasta salad is fantastic and quickly becoming one of my favorite summer meals.  It's quick, simple, and cold!

Artichoke Pasta Salad

Ingredients:
1 box whole wheat Rotini
3/4 cup olive oil
1 can artichoke hearts
1 egg yolk
2 tbsp white wine vinegar
1 tbsp dijon mustard
2 tbsp dried basil
1/2 cup shredded parmesan cheese
2 tbsp lemon juice
1/4 cup fresh parsley, chopped
4 scallions, chopped

Directions:
1. Cook pasta according to directions, drain and set aside.
2. Make dressing: mix olive oil, egg yolk, mustard, basil and lemon juice.
3. Combine pasta, parsley, scallions, artichoke hearts, and Parmesan cheese.  Toss with the dressing.  Add more parmesan if you want.
Enjoy :)