Lentil Salad with Capers and Balsamic-Dijon Dressing

I could eat this for lunch every day! Will and I split this and each had a good size bowl. Very filling and healthy!

1 c dry brown lentils (I used green... not sure if there's a difference besides color)
5 roma tomatoes
2-3 oz baby spinach
1/4 c chives (or shallot or green onion)
2 tbsp capers

Dressing:
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp dijon mustard
1 clove garlic, minced


Cook lentils according to package directions, leaving firm, not mushy. While lentils are cooking, make the dressing: in a small bowl combine all ingredients and whisk. Roughly chop the spinach and chives, and dice tomatoes. Place in a large bowl.

When lentils are done cooking, drain, and immediately add to large bowl with spinach and tomatoes. The heat from the lentils will slightly wilt the spinach. Add the dressing and capers and stir to combine.



Original recipe found here.

Mushroom Penne with Walnut Pesto

This is my first new post since JANUARY! Needless to say, being pregnant and having a new baby - I wasn't trying many new recipes. I still cooked quite a bit - but it was recipes already posted on my blog.

My mom is here (Will is out of town) and I thought this dish would be perfect. It was so delicious and the homemade pesto was amazing. I love making my own pesto because I don't have to use as much olive oil as the store bought pesto.

Don't miss these other recipes with homemade pesto!
Kale Pesto Stuffed Portobellos with Tomatoes
Spinach & Avocado Stuffed Portobellos
Asparagus-Spinach Pesto Pasta with Blackened Shrimp

For the Pasta
8 oz penne pasta
2 tbsp butter
16 oz fresh sliced mushrooms
¼ c grated or shaved Parmesan cheese
salt, pepper, and fresh parsley for topping

For the Walnut Pesto
1 c walnuts
1½ c packed greens (spinach, basil, parsley, anything you like - but keep some basil for a more traditional pesto flavor)
½ to ¾ c shredded Parmesan cheese
¼ c olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste



Cook the penne pasta according to package directions. Drain and set aside.

Toast the walnuts in a small sauté pan over low heat with no butter or oil - stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.

Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.

Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

Original recipe found here.

Spinach Stuffed Shells with Meat Sauce

Another delicious dish from SkinnyMom. This was perfect for a Sunday meal!

12 oz box jumbo shells pasta
10 oz bag frozen spinach
8 oz part-skim Ricotta cheese
¼ c Parmesan-Reggiano cheese, grated
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 Tbsp low moisture, part-skim, shredded mozzarella cheese
2½ cups Skinny Meat Pasta Sauce (below)

Skinny Meat Pasta Sauce
1 lb lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 Tbsp minced onion
2 — 6 oz cans tomato paste
8 oz can tomato sauce, no salt added
14.5 oz can basil and oregano diced tomatoes
1 tbsp Italian seasoning
2 fresh basil leaves, snipped small
2 tsp Stevia (or sweetener of your choice)
1 tsp salt
1 tsp garlic powder

Instructions for Meat Sauce:
In a large skillet, brown lean ground beef for 4-5 minutes. Add chopped onion, green pepper, and garlic and continue cooking meat until no longer pink and the onions and peppers start to soften. Next, add tomato paste, tomato sauce, and diced tomatoes to meat and onions. Add in 1/4 cup water and stir sauce. Add garlic powder, Italian seasoning, salt, and Stevia to sauce and stir until well mixed. Add in basil leaves and turn heat down to low. Cover and let simmer for 20-25 minutes, stirring occasionally. 

Instructions for Shells:
Heat oven to 350 degrees. Add pasta shells to boiling water and cook for 8-10 minutes until almost al dente. Drain pasta shells and spread pasta shells onto a sheet of wax paper to dry.

Place spinach in microwave and cook for 5-6 minutes as directed on package. Drain spinach and make sure to remove all of the moisture from spinach until it is dry. In a medium sized bowl, mix spinach, fat-free ricotta cheese, Parmigiano-Reggiano Cheese, salt, garlic powder, and pepper.

Using a 9x13 casserole dish, spoon a small amount of Skinny Spaghetti and Meat Sauce to cover the bottom of dish.

Next, fill pasta shells with spinach mixture by using a spoon to place mixture inside each pasta shell.
Place filled pasta shells face up into casserole dish. Top filled pasta shells with Skinny Spaghetti Meat Sauce and sprinkle reduced-fat Mozzarella cheese on top. Heat pasta shells in oven for 15-20 minutes and serve hot.

Original recipe found here.

Crispy Mediterranean Veggie Cakes

This recipe comes to you from SkinnyMs. I don't think it's a secret - I love fritters. When I saw these new and different veggie fritters, I knew I'd have to try them. I love the flavors... especially the kalamata olives!

2 tbsp olive oil, divided
1 small onion, chopped
2 cloves garlic, minced
3 c baby spinach
1 medium potato, grated
1 tsp dried oregano
1/4 c chopped sun dried tomatoes
1/4 c chopped Kalamata olives
1/4 c chopped artichoke hearts
1/4 c diced red bell pepper
1/4 c diced yellow bell pepper

1/3 fat-free feta cheese
2 eggs
1/4 c whole wheat flour
salt and pepper, to taste


Heat half the olive oil in a heavy skillet over medium heat. Add the onion and cook until soft. Add the garlic, and cook for one additional minute. Add the spinach and stir until wilted. Turn off heat and transfer to a large bowl.

Add the potato, oregano, tomatoes, olives, artichokes, and peppers to the medium mixing bowl and stir. Add the eggs and flour, and season with salt and pepper.

Form the mixture into patties. Heat the remaining olive oil in a skillet and cook the cakes until crispy and browned on both sides. I topped mine with light sour cream!

Original recipe found here.

Creamy Tomato & Spinach Pasta

Will smoked some chicken, and we added it to the pasta. It was awesome! We were both so full after this. I don't cook like this often, but it was Valentine's Day and we were going with a pasta & wine theme. ;)

1 tbsp olive oil
1 small onion
2 cloves garlic1 
(15 oz.) can diced tomatoes (I also used some cherry tomatoes)
½ tsp dried oregano
½ tsp dried basil
pinch red pepper flakes
pepper to taste
½ tsp salt
2 tbsp tomato paste
2 oz light cream cheese
¼ c grated Parmesan
½ lb penne pasta
½ (9 oz.) bag fresh spinach

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.

While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes). Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce. 

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Original recipe found here.

Spinach & Avocado Stuffed Portobellos

First of all, the spinach/avocado/Parm mix for this is so good. It could even be a fun and delicious twist on guacamole dip. But anyway, I used it to stuff some medium-sized portobello mushrooms. You could use the baby bellas and make these as an appetizer as well.

Before going back in to bake.

Portobello mushrooms, or baby bellas (depending on preference)
2 1/2 c fresh baby spinach (well packed)
2 cloves garlic
1 ripe avocado
1/4 c walnuts
1/4 c shredded Parmesan, more for topping
2 tbsp lemon juice
salt to taste
handful of sliced almonds (for garnish)

Preheat your oven to 450 degrees. Gently wash your mushrooms in cool water, then remove the stems by getting a firm hold of the base of the stem, and pulling straight out.

Line a rimmed baking sheet with foil.  Place your mushrooms, cap side down, on your baking sheets, 
Bake mushrooms at 425 degrees for about 15 minutes or until the edges are starting to get all wrinkly. Pour water out of caps and put back on your baking sheet.

For your filling, combine your spinach, garlic, walnuts, and seasonings in a strong blender or food processor. Blend until chunky, but smooth. Peel and remove your avocado pit, then mash the contents until it is also chunky, but smooth. Pour blender contents over mashed avocado and stir it together. Now, taste it, and add salt to your preference. Spoon filling into your mushrooms. Sprinkle with Parmesan cheese, and put back in the oven about 10 more minutes. Then top with sliced almonds. Enjoy!

Original recipe found here.

We had these with some amazing chicken Will smoked, Roasted Sriracha & Bacon Brussels Sprouts, and our favorite kale salad mix.