Vegetarian Thanksgiving Lasagna

Happy Thanksgiving everyone! I can't believe we are already at Thanksgiving and December and the holidays are just around the corner.  I hope that everyone is having a great time with friends and family today and that you all eat some seriously delicious food and enjoy!

I made a Vegetarian Lasagna to have around in honor of Thanksgiving.  My husband is a vegetarian and thanksgiving food is typically not his favorite.  Sure he likes the sides, but the main course is obviously not for him.  So, I tried out this recipe I saw from The Kitchn and it turned out fantastic! I subbed a few different things in so here is my variation:

Vegetarian Thanksgiving Lasagna

Ingredients:
12 no-boil lasagna noodles
1 large butternut squash
1 15 oz can of pumpkin puree
8 oz creme fraiche
1 egg, lightly beaten
1 tsp dried sage
1 tsp salt, plus more
1/2 tsp nutmeg
1/4 tsp cinnamon
2 oz baby arugula/spinach mix
1 lb fontina cheese, shredded
fresh sage leaves
1 cup shredded parmesan cheese

Directions:
1. Heat oven to 375 and lightly grease a few baking sheets.
2. Peel the butternut squash, cut off the ends, and then thinly slice the rest.  Place the slices of squash on the prepared sheets, sprinkle with some salt and bake for 20 minutes.
3. While the squash is baking, in a medium bowl, mix the pumpkin puree with the creme fraiche, dried sage, salt, nutmeg, and cinnamon.
4. In a 13 by 9 inch baking dish, spread a thin layer of sauce.  Place 4 lasagna sheets down then place some butternut squash pieces on top.  Spread more pumpkin sauce over the top, sprinkle 1/2 of the arugula/spinach mix, and 1/3 of the fontina cheese.  Place 4 more lasagna sheets on top and repeat the same process.  Top with the final 4 sheets, more sauce, and the rest of the fontina.  Place some sage leaves over the top and sprinkle with the parmesan.
5.  Bake for 45 minutes.

Enjoy :)

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!

Autumn Minestrone Soup

Today is the first official day of winter break! I stuck to my typical schedule of going to boot camp class at 5:45 am because I figured it was good for me.  I know I'm a little crazy.  However, it was a nice way to start my day and now I have the whole day ahead of me!  

What is really weirding me out is the fact that it is raining...on December 21st...in Chicago.  What???

So, I figured it would be lovely to share this soup recipe with you all because it is a soup kinda day.  

I made this soup as part of Bri's and my vegetarian Thanksgiving.  This was just a dinner for the two of us where I went all out and made a ton of delicious vegetarian things.  This Autumn Minestrone was super easy to make and it was amazing!  If anyone else out there is looking out the window and thinking today is going to be one dreary Monday, make this soup!  It will totally brighten your day!

Autumn Minestrone Soup

(adapted from Cooking Classy)

Ingredients:

15 baby carrots, chopped

1 medium sweet onion, chopped

1 tbsp extra virgin olive oil

4 cloves garlic, minced

6 cups vegetable broth

2 - 2 1/2 cups 1 inch cubed sweet potato, peeled first

2 - 2 1/2 cups 1 inch cubed butternut squash

1 zucchini, quartered

1 14.5 oz can diced tomatoes

1 tsp dried rosemary

1 tsp dried oregano

2 tsp dried thyme

1 tsp cinnamon

2 bay leaves

salt and pepper to taste

2 cups kale and spinach mix

1 14.5 oz can red kidney beans, drained and rinsed

parmesan for topping

Directions:

1. In a large pot, heat the olive oil over medium and add in the carrots and onion.  Cook for about 5 minutes and then add in the garlic and cook for another minute.  

2. Add in the vegetable broth, sweet potatoes, butternut squash, zucchini, rosemary, oregano, thyme, cinnamon, and bay leaves.  Season with salt and pepper.  Bring mixture to a boil and then reduce heat and let simmer, covered, for about 15 minutes or until sweet potatoes can be pierced with a fork.  

3. Add in the kale/spinach and the kidney beans.  Cover and let cook for an additional 5 minutes.  Remove the bay leaves and serve with parmesan if you want!

Enjoy :)

Baked Spinach Pesto Avocado with an Egg

So, I took a little vacation for the 4th because I was so busy! But, I'm back! And I have a great recipe for a baked avocado with an egg.  

Two of my best friends from the school of education at Wisconsin were in town for the 4th and we had a blast.  We visited the Bean in Millennium Park, went to the top of the John Hancock building, walked around Water Tower Place, brought in burgers to the Half Acre Tap Room, relaxed on North Avenue Beach, BBQ'd for the 4th and saw fireworks from North Avenue, and generally, had so much fun! 

After this crazy weekend, I am ready to settle down and relax.  I decided that since my first trip to a bridal salon for dress shopping is about 2 months away, I really want to kick my eating healthy trend into high gear.  This recipe today is totally going to help me with my plan.  It is crazy delicious, super quick to put together, and healthy!  I love avocados and they are full of good nutrients.  Then, the pesto is homemade where I controlled the amount of oil and used a ton of spinach!  Finally, the egg provides some good protein.  It's a great, well-rounded, meal idea.

Baked Spinach Pesto Avocado with an Egg

Ingredients:

1/2 avocado

1 egg

2 tbsp pesto (I used my Homemade Spinach Pesto)

Salt and Pepper, to taste

optional: dash of hot sauce

Directions:

1. Preheat oven to 425.

2. Cut an avocado in half and scoop out enough of the center so that there is room to hold the egg.  

3. Place the avocado in an oven-safe dish and crack the egg into the center.  Sprinkle some salt and pepper over the top and then bake in the oven for 15-20 minutes.   The time depends on how well done you like your eggs.

4. Spread some pesto over the top of the avocado and egg.  Sprinkle a dash of hot sauce over the creation if you are using it.

Enjoy :)

Spinach Pesto Eggplant Burger with Mozzarella

So camp has started, but there has been a ton of rain this week.  This means that camp doesn't really feel like camp yet.  We had a nice day yesterday at a water park, but today it is all rainy again!  I am running out of ideas for fun/interesting indoor games!  At least the kids are having fun since it is the first week and therefore exciting/new.  I just hope that this soggy summer gets a little more sunny! 

Camp means that I have a ton more time to cook!  I love this! I came up with this fun Veggie Burger recipe after making some Spinach Pesto.  Bri is a vegetarian and we just went out to dinner at Smoque so I felt like I had to make it up to him with this amazing veggie sandwich! 

Spinach Pesto Eggplant Burger with Mozzarella

Ingredients:

4-5 pretzel buns

1 medium eggplant

8-10 tbsp spinach pesto

fresh mozzarella, sliced

salt and pepper

olive oil

Directions:

1. Heat a pan over medium heat and add 1 tbsp of olive oil.  Place eggplant slice in the pan and cook for about 3-4 minutes on one side.  Flip, pour a little more olive oil in the pan and season with salt and pepper.  Continue to cook for another 3-4 minutes.  If you need to, continue to cook both sides until eggplant starts to soften.  

2. Toast the bun in the toaster and then place on a place.  Spread 1-2 tbsp of the pesto on one side and place mozzarella slices on the other.  Place eggplant slice on top of mozzarella and then put the side with the pesto on top.  

Enjoy :)

Spinach Pesto with a Twist

I love pesto.  Like I have a serious obsession.  If I am at a restaurant and they have anything on the menu that has some sort of pesto in it, I am all in!  So, I decided to make some to have in my fridge to incorporate into recipes.

This spinach pesto came to me after I ended up with a ton of extra spinach.  I didn't have all the typical pesto ingredients on hand, so I played around with some other options and the end result was amazing!  I have been making things like Spinach Pesto Stuffed Avocados and Spinach Pesto Eggplant Burgers.  I want to make some Spinach Pesto Broiled Salmon.  I mean, the options are endless and all delicious.

I just ran 3 miles at 5 in the morning, so now I am making my lunch and just drooling over this spinach pesto!  I might have to incorporate it into my breakfast!

Spinach Pesto

Ingredients:
2 cups baby spinach
1/4 cup basil
1/2 cup chopped walnuts
1/2 cup crumbled bleu cheese
4 garlic cloves, peeled and chopped
3/4 tsp salt
1/2 tsp pepper
1 tbsp lemon juice
extra virgin olive oil

Directions:
1. Place everything except for the olive oil in a food processor and pulse to combined.
2. While the food processor this pulsing, slowly add in olive oil, 1 tbsp at a time, until you have a desired consistency.

Enjoy :)

Southwest Salad

Camp training is off to a great start.  We got to move into the schools yesterday and start decorating.  I'm really excited to see what this summer has in store!  

In general, this week has been really great.  Bri and I were in the Wicker Park area a few days ago and we decided to check out Mindy's Hot Chocolate for a special dessert.  Now, I know I'm trying to avoid desserts, but we had a special occasion to celebrate so I figured it didn't really count...that works right?  This place is super cute.  The atmosphere is great and although we didn't eat dinner there, the food that came out of that kitchen looked fantastic.  And then the desserts, wow.  I mean, we split a Chocolate Chip Cookie Tart and a Chai Hot Chocolate and both were just fantastic.  They even have these amazing homemade marshmallows!  If you are ever in the area, you gotta stop by.  

Chai Hot Chocolate 

I'm pretty excited to eat this for lunch today.  I have this goal of eating healthier this summer by watching my portions and avoiding desserts.  This salad was the springboard for the whole plan.  This salad is super delicious, full of nutrients, and it fills me up.  I found some Chili Spiced Chicken Breast at the grocery store which really inspired me to make a southwest style salad.  So here you go! 

Southwest Salad with Skinny Buttermilk Avocado Dressing

Southwest Salad

Ingredients:

2 cups baby spinach

1/2 cup black beans, drained and rinsed

1/2 cup whole kernel corn

1/2 red pepper, chopped

1 Chili Chicken Breast, chopped

2 tbsp Skinny Buttermilk Avocado Dressing

Directions:

Toss all ingredients together and then toss with the dressing.  You can use any kind of chicken that you want and any kind of dressing, but this combination is really great! 

Deconstructed Spring Lasagna

I have been promising big things for this blog for a while now, and now it is time to start following through on that! I miss blogging as much as I did in college and I am going to work on balancing my time better between school, working out, and cooking.  These are my favorite things and I want to make sure I give every single one attention! Any bloggers out there with tips on how to balance all of this?

Anyways, in Chicago, it is always exciting when those 60 degree temps finally roll around.  Everyone starts walking around in shorts and flip flops!  I know 60 isn't "hot," but after what feels like an eternity of winter, it is pretty exciting.  Yesterday, I went for an 8 mile run along the lakeshore path and it was just amazing to be outside and not feel sharp pains in my face as the wind hits me.  Plus, this weather means that summer is really right around the corner!

In honor of this amazing spring weather we are enjoying, I am sharing a delicious recipe for a Spring Lasagna.  I was inspired by How Sweet It Is and I was excited to try a lasagna without all the layering work.  This "lasagna" is actually deconstructed.  Your just throw everything into a pan all "willy nilly" and cook it just like that!  Also, I didn't use lasagna noodles, but you definitely can!  You can use whatever fillings your want.  I went with some vegetarian options so that Bri could enjoy, but meat lovers could do this as well!

Deconstructed Spring "Lasagna"

Ingredients:
12 oz whole wheat pasta
1 onion, sliced
4 cloves garlic, minced
1/2 cup asparagus, chopped
1/2 cup mushrooms, sliced
1/2 cup packed baby spinach
12 oz light fontina
1 cup shredded light mozzarella
1 cup pasta sauce (Your favorite)
salt and pepper
olive oil

Directions:
1. Preheat oven to 425 degrees.
2. Cook pasta noodles according to directions until al dente.  Drain and set aside.
3. In a large cast iron pan, heat a few tablespoons of olive oil over medium heat.  Add in the garlic and onion.  Cook until onion starts to become translucent and add in the mushrooms and asparagus.  Cook for about 5 minutes.  Add in the spinach and cook until spinach wilts.
4.  Pour in the pasta sauce and about half of the fontina cheese.  Stir to combine with the veggies.  Then, stir in the noodles.
5. Top everything with scoops of the rest of the fontina cheese and sprinkle with mozzarella.   Bake in the oven for about 15 minutes so that the cheese becomes all melty.

Enjoy :)

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 :)

Green Smoothie

I figured I should kick off 2015 with a healthy recipe after all this celebrating over our engagement, the holidays, Cancun, and New Years. This smoothie is great because it has so many healthy ingredients and it can also be a meal supplement when you are looking for a healthy detox sort of smoothie.  I was inspired by the recipe over at Sally's Baking Addiction and made a few changes based on my preferences.  So, grab your blender, get some fresh ingredients, and get ready for a delicious way to be a little more healthy!

Green Smoothie

Ingredients:
1/2 cup pineapple coconut water
1 cup fresh pineapple, chopped
1 cup fresh mango, chopped
2 cups baby spinach, packed
1/2 avocado, cubed

Directions:
1. Throw everything into a blender and blend until smooth.

Enjoy :)

Winter Squash and Brussel Spout Salad with Honey Dijon Balsamic Vinaigrette

Our trip to Cancun was absolutely amazing.  We didn't do much and it was amazing.  Plus, I actually got some color on my uber-pale arms and I look like I actually traveled somewhere!

Now, it is time to come home from this beautiful place.  After days of laying by the pool, yoga on the beach, countless, delish margaritas, and a trip to Tulum to see some historic ruins, I feel like I am finally ready to return to reality...

Actually, that's a lie.  I love it here and we have had such an amazing time.  I know that you can't do "nothing" forever, but I could probably handle a few more days :).  The real reason I can't wait to come home is; Benny.  Yes, I miss my cat!  I am also pretty excited to see my family for some fun Christmas Eve celebrations.  However, I just notice that it is 81 and party cloudy here and 36 with thundersnow in the forecast there.  Yuck.

Today, I wanted to share one of my favorite salads to make with some typical winter ingredients.  I love roasting some squash and Brussel sprouts and then throwing them on top of a bed of greens for a yummy school, lunch salad.  I could also use a few days of this salad as a detox for all the crazy eating I've done in Cancun...

Winter Squash and Brussel Sprout Salad with Honey Dijon Balsamic Vinaigrette

Ingredients:
1 cup Brussel sprouts, peeled and cut in half
1 cup Butternut squash, cubed
olive oil
salt and pepper
chili powder
1 bag of baby spinach
1/4 cup dried cranberries
1/4 cup almonds (or other favorite nut)
1/4 cup feta cheese (or other favorite cheese)
Dressing:
2 tbsp lemon juice
1/4 cup balsamic vinegar
2 tbsp dijon mustard
1 tbsp honey
olive oil

Directions:
1. Preheat oven to 350 and spray a baking pan with oil.
2. In a large bowl, place prepared squash and sprouts.  Drizzle with a few tbsp of olive oil and sprinkle with salt, pepper, and chili powder, to taste.  Spread out on baking sheet and place in oven for about 30 minutes.  Toss after 15 and 30 and continue to cook longer if you would like softer veggies.  Remove from oven and let cool.
3. For the dressing, whisk together the lemon juice, vinegar, mustard and honey.  Season with salt as needed and drizzle in about a tbsp of olive oil while whisking.  Add more olive oil if you want.
4. Place spinach leaves in bowl.  Toss with the cranberries, almonds, feta and veggies.  Use as many ingredients as you want here, its your salad!  Flavor with dressing (again, as much as you want!)

Enjoy :)

Spinach Lasagna Roll Ups

I'm writing a blog post at school! Well, sort of...

Today is a testing day for the students, so I am sitting here, bored out of my mind, watching students take a practice ACT.  I decided that a great use of my time (after I did everything I needed to do for school) would be to write a blog post about some amazing Spinach Lasagna Roll Ups I made.  My only fear is that this post is going to make me drool or that the students will hear my stomach rumbling! I hope you all enjoy this random, mid-week post about one amazing dinner idea!

Spinach Lasagna Roll Ups

Ingredients:
1 box lasagna noodles (the kind you have to boil)
your favorite tomato sauce
16 oz frozen spinach, thawed and drained completely
16 oz light ricotta cheese
8 oz, plus a few tbsp light mozzarella cheese
1 egg
1/2 tsp red pepper flakes
1/2 tsp nutmeg
salt and pepper
parmesan cheese, shredded

Directions:
1. Preheat oven to 350.
2. Cook the lasagna noodles according to directions until al dente.  Drain and lay each noodle on a damp paper towel.  Cover the noodles with another damp paper towel.
3. In a bowl, mix the spinach into the ricotta cheese.  Mix in the egg using a fork and then mix in half the mozzarella, red pepper flakes, and nutmeg.  Season with salt and pepper to taste.
4. Spread a layer of tomato sauce in the bottom of a 9 by 13 inch pan.  Uncover the noodles and, using a spoon, spread a layer of the spinach-ricotta mixture over each noodle.  Then, tightly roll up each noodle and place seam down in the pan. When all noodles are done, spread more tomato sauce over the tops of the rolls and sprinkle with some mozzarella and parmesan.  Place in oven to bake for about 30 minutes.

Enjoy :)

5 Courses to Celebrate 5 Years

August, 3rd: Bri and I had a really great year.  One year ago, we moved into our apartment and celebrated our 4-year anniversary.  Now, we have been living together for a year and are on year 5 of our relationship!  It has been really great and I am so appreciative for all the amazing times we have experienced together.  To celebrate year 5, I thought it would be cute to cook dinner together and have 5 courses in honor of 5 years.  We shared this amazing meal and watched a movie and it was a quiet and lovely anniversary.

Zucchini Soup

Strawberry Poppyseed Salad

Whole Wheat Gnocchi with Feta and Peas in a Brown Butter Balsamic Sauce

Toasty Parmesan Tomatoes

Creme Brûlée Cupcakes

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad

Ingredients:
1 bag of Spinach Arugula Blend
10 strawberries, sliced
2 tbsp crumbled goat cheese
2 tbsp crumbled candied pecans
poppyseed dressing

Directions: 
1. Toss all ingredients together.  Add more of whatever you like and then toss in dressing to taste.

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 :)

Healthy Butternut Squash Enchiladas

For today's blog post, I was craving something healthy.  Yesterday, our Spring Break trip took a turn when we went to Tucson for the day.  My Auntie Mare and Uncle Eddy live out in Tucson in a beautiful ranch house with two horses.

Charlie-How cute is he?

Brandy

We spent the day going to lunch at Saguaro Corners where we had great tacos, then we played bocce ball out in their backyard, and finally, we went to dinner at Brushfire for amazing BBQ.  I basically felt like I would never eat again after all the amazing food.

So, this morning I went for a beautiful 6 mile run with Camelback Mountain for a view and now I want to share a "healthy" recipe to make up for all the crazy food I ate yesterday!

Healthy Butternut Squash Enchiladas
(adapted from SkinnyTaste)

Ingredients:
1 small can red enchilada sauce
1 tsp olive oil
2 cups cubed butternut squash
1/2 cup packed baby spinach
salt and pepper, to taste
1 onion, chopped
4 cloves garlic, minced
10 oz can diced tomatoes with green chilies
1 can low-sodium black beans, drained and rinsed
1/4 cup cilantro
1 tsp cumin
1/2 tsp chili powder
1/4 cup water
small whole wheat tortillas
1 cup low-fat shredded Mexican cheese blend
green onions, chopped (optional)

Directions:
1. Preheat oven to 400 and cover the bottom of a 13 by 9 inch baking pan with a quarter of the enchilada sauce.
2. In a large skillet, heat olive oil over medium heat.  Saute onion and garlic until onion becomes translucent.  Add in the squash, spinach, tomatoes, black beans, cilantro, cumin, chili powder, and water.  Cover and let simmer for 30 minutes or until squash can be easily pierced with fork.
3. Spoon a few tbsp of the squash mixture into a tortilla and roll tortilla up.  Place fold down in the baking pan on top of the enchilada sauce.  Continue until all your squash mixture is used up.  You can really squeeze those enchiladas into the pan. Pour the rest of the enchilada sauce over the tops of the tortillas and sprinkle the cheese on top.  Cover the pan with foil.
4. Bake for 10 minutes or until cheese is melted.  Serve with the chopped green onion if desired.

Enjoy :)

Baked Spinach Cheesy Pasta

I am just loving Scottsdale! Last night I got to catch up with two of my favorite ladies from school.  After graduation, these girls moved out here to become middle school teachers and it was so great to see them and catch up!  After a day lounging around at the pool, my family met up with Courtney and Glynis for dinner and dessert in Old Scottsdale.  I couldn't believe how long it had been since we were hanging out and watching Badger games.  I really hope I get to see more of them before the end of this vacation!

Today I have a recipe that is just one of those staples everyone should have in their back pocket.  This Baked Spinach Cheesy Pasta is so simple, quick, and delicious.  Plus, it's vegetarian so therefore perfect for Bri and I have to have during out busy weeks.  I adapted the recipe from Food & Wine.

Baked Spinach Cheesy Pasta

Ingredients:
1 lb whole wheat pasta
olive oil
10 oz frozen spinach, cooked and drained
2 cups low-fat ricotta
5 tbsp grated parmesan
nutmeg
salt and pepper, to taste
6 oz grated fontina cheese

Directions:
1. Preheat oven to 450 and grease a 9 inch round baking dish.
2. Cook pasta according to directions until al dente and drain.  Place in baking dish and toss with about 1 tbsp of olive oil.
3. Place drained spinach, ricotta, parmesan, nutmeg, salt and pepper in a food processor and pulse to combine.  Stir in half the fontina.
4. Stir the cheese mixture into the pasta.  Top with the additional fontina and additional parmesan if desired.
5. Bake in oven for 15-20 minutes or until cheese is melted.

Enjoy :)

Quinoa Enchilada Casserole

I love when I get to cook on Sundays.  Today has been a particularly productive day for me.  I had breakfast, did my lesson plans for the whole week, finished a project for one of my graduate school classes, did my favorite Jillian Michaels video (No More Trouble Zones), and made this casserole! All before noon!

This casserole is so simple and super yummy.  I was inspired by the recipe on Two Peas and Their Pod which is one of my favorite blogs.  I love that this all ends up in one big bowl and then you just bake it! I adapted the recipe a bit because I wanted to incorporate some other ingredients (I had to clean out my fridge a little!) and it turned out great! Plus, now I have enough leftovers for a few lunches this week!

Quinoa Enchilada Casserole

Ingredients:
1 cup quinoa, pre-rinsed
2 cups water
1 tbsp olive oil
4 cloves garlic, minced
1 onion, chopped
1 red pepper, diced
1 15 oz can low-sodium black beans, rinsed
1 15 oz can whole kernel corn, rinsed
1 15 oz can diced tomatoes with green chiles
1/2 cup packed baby spinach
1 tbsp lime juice
3 tbsp cilantro
1 tsp cumin
1/2 tsp chile powder
salt and pepper
2 cups red enchilada sauce
2 cups low-fat shredded mexican cheese
1 green onion, chopped (optional)

Directions:
1. Place quinoa and water in a medium saucepan, bring to a boil and then simmer, covered, for 20 minutes.

2. Meanwhile, place olive oil in a large sauté pan with the garlic and onion.  Let cook for 5 minutes and add in the pepper and tomatoes. Sauté another 5 minutes and add in lime juice, cilantro, cumin, chile powder, and salt and pepper.  Cook for another 5 minutes.  Place in large bowl.
3.  Add beans and corn to bowl along with the cooked quinoa.  Stir to combine.  Stir in the enchilada sauce and half the cheese.

4. Pour into a greased 13 by 9 inch pan and then sprinkle the rest of the cheese over the top.  Cover with foil and cook for 20 minutes.  Remove foil and cook for an additional 5-10 minutes or until cheese is melted.  Sprinkle with green onions and serve with sour cream if you want.

Enjoy :)

Slow-Cooker Minestrone Soup

I've been really into soup lately.  It is great to have when it is so freaking cold out and it is a super easy lunch for me to take to school.  Since Bri is a vegetarian and since I am always so busy, I have started looking for vegetarian soup recipes that I can make in my crock-pot.  This way, it is a low maintenance meal and we end up with tons of leftovers.

Minestrone soup is one of my favorites and this recipe is just like the Olive Garden minestrone.  It is vegetarian and the noodles and beans make it a filling meal.  Plus, you can make it in a crock pot!  It is perfect!

Slow-Cooker Minestrone Soup
(adapted from Cooking Classy)

Ingredients:
32 oz vegetable stock
1 1/2 cups water
2 14.5 oz cans low-sodium diced tomatoes
3 stalks celery, diced
2 medium carrots, diced
1 small yellow onion, diced
1 tsp dried parsley
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tbsp sugar
1 small zucchini, diced
1 1/2 cups small shell pasta, whole wheat
5 cloves garlic, minced
15 oz can red kidney beans, drained and rinsed
15 oz can cannellini beans, drained rinsed
14.5 oz can green beans, drained
2 cups packed baby spinach
salt and pepper
parmesan cheese

Directions:
1. Add vegetable stock, water, diced tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, and sugar to your slow cooker.  Season with salt and pepper to taste.  Cook on low for 6-8 hours.
2.  Add in zucchini, pasta, garlic, kidney beans, cannellini beans, green beans, and spinach.  Cook for another 40 minutes on high or until pasta is tender.  Season more with salt and pepper if needed.  Serve with shredded parmesan on top.

Enjoy :)

Eggplant Rollatini

I love Sundays.  This Sunday is a little bittersweet though.  On Friday, after school, I drove straight up to Wisconsin to visit one of my best friends, Tamara.  Tamara is also a teacher and we became besties while in college together.  I truly think we're soul-mates.  We met because when asked to draw a picture of something that represented who we are, we both drew cupcakes.  Seriously.  So it was just wonderful to be able to spend the weekend with her.

She is a basketball coach and so I got to see a bunch of games this weekend.  It was really neat to see her school and her teams playing and it was also relaxing since I got to just sit around and chill out!  I met some of the teachers she works with and it was just nice to see what she has been up to.  On Saturday, we had a great night catching up over some homemade butternut squash risotto, bruschetta, and wine.  We watched movies and had some quality girl time.  I couldn't believe how much I missed those nights from college and it made me nostalgic.  However, it also made me so grateful how close she still is and how easy it was to pop in for a visit.  Friends like this are one in a million and I am so thankful for her and this great weekend.

This is why I am feeling slightly bittersweet on this Sunday.  I had to say goodbye.  But, then I went home to my family, went for a run outside (since its incredibly above freezing today!) and got to spend some time hanging out and just catching up on schoolwork for the coming week.  Finals start Thursday, and so I am organizing my review materials, reviewing the finals, and getting ready for the new semester!  I can't believe second semester is basically here!  This year is flying by!

Anyways, besides that risotto recipe that I linked to (definitely try it!) I have a new recipe to share! THis is going to be consistent with my attempt to eat healthy and lose a little bit of weight.  It is a recipe for baked Eggplant Rollatini.  This looks like lasagna roll-ups, but instead of noodles, you use eggplant!  The extra veggies combined with the delicious cheese and spinach filling is just amazing!  If you are looking for a great meal that is healthy and can feed a crowd (or give you tons of leftovers) this is a great one to try!

Baked Eggplant Rollatini

(adapted from Skinnytaste)

Ingredients:

2 eggplant sliced lengthwise into 1/4 inch slices

salt and pepper

your favorite marinara sauce

1/2 cup light ricotta cheese

1/2 cup grated Parmesan Romano

shredded light mozzarella

10 oz frozen spinach, cooked and drained

1 egg, lightly beaten

2 garlic cloves, minced

Directions:

1. Place sliced eggplant on paper towels and sprinkle both sides with salt.  Let sit for 15 minutes and then pat dry.

2. Preheat oven to 400 and place eggplant slices on a lightly greased pan.  Season with salt and pepper and cook for 8-10 minutes or until eggplant slices are slightly softened.  Pat dry again with a paper towel.   

3. In a medium bowl, mix the ricotta cheese, parmesan cheese, cooked spinach, egg, and garlic.  Season with salt and pepper. 

4.  Pour some sauce into a 13 by 9 inch pan and spread it out to cover the bottom.  Take each eggplant slice and spread some of the cheese mixture down the middle.  Roll up the slice as tightly as you can.  Place into the pan.  Repeat with all of the eggplant slices.  Pour some sauce over the top of the eggplant rolls and then sprinkle mozzarella cheese over the top.  

5.  Bake for 60 minutes or until eggplant is very soft and cheese has completely melted.  

Enjoy :)