Tag Archives: quick and easy

White Bean and Spinach Soup with Brown Rice.

For as much as I love food, I really struggle when it comes to lunch time.  Most days, I end up either dining out or ordering in and if not, I’m just eating slices of deli meat out of the fridge (who has time to make a sandwich?!).  So naturally, I was pretty stoked for the lunch themed swap.

I put the Baby Burrito (who turned ONE yesterday, holy cow that was a quick year!) down for a nap while the Fruitaholic watched a movie and spent a bit of quality time in the kitchen.  A big pot of soup is pretty darn genius when it comes to lunch food – Cook once, eat all week!

Bonus?  This soup is not only super healthy, it’s also super filling. With a slice of bread, it’s the perfect meal for a chilly fall day.

White Bean and Spinach Soup with Brown Rice.

Ingredients

  • 1 Tbsp. Olive Oil
  • 1/2 Yellow Onion, chopped
  • 1 15 oz. Can White Beans (such as Great Northern), drained and rinsed
  • 3-4 Leaves Fresh Basil, chopped
  • Pinch of Dried Thyme
  • 6 Cups Vegetable Broth
  • 1 15 oz. Can Tomato Sauce
  • 1 Rind Parmesan cheese, optional
  • 1/2 Cup Brown Rice, uncooked
  • Salt and Pepper, to taste
  • 1 16 oz. Bag Baby Spinach, chopped

Instructions

Place a large stock pot over medium-high heat and add the oil. When hot, add the onions and garlic and cook 2-3 minutes. Stir in the beans, basil and thyme.

Add the broth, tomato sauce and salt and pepper. If using, add the parmesan cheese rind. Simmer 10 minutes.

Add the rice to the pot, cover and reduce heat to medium. Simmer for 30 minutes.

Once the rice has cooked through, add the spinach and stir until wilted. If using, remove the parmesan rind.

http://www.thejeyofcooking.com/white-bean-and-spinach-soup-with-brown-rice/

Spinach and Chickpeas.

Two posts in a row, WHAAAA?

I had a few readers ask about the side that was pictured in the Greek Yogurt Chicken post so I figured I’d get it up on the blog ASAP rather than let it sit in my ‘to be blogged’ folder with the many, many recipes I’ll hopefully one day get around to putting up here.

So, this post will be just like the dish – quick and easy.  It takes less than 20 minutes to prepare (easily made while the chicken is in the oven), uses minimal ingredients and is pretty darn tasty to boot.  Oh, and it’s super healthy too.

Spinach and Chickpeas.

Adapted from Clean Eating

Ingredients

  • 2 tsp. Olive Oil
  • 18 oz. Spinach
  • 1 Clove Garlic, minced
  • 15 oz. Can Chickpeas, drained and rinsed
  • 2 tbsp. Dry Whole-Wheat Panko
  • 1/2 tsp. Sweet Paprika (I used Smoked Paprika)
  • 1/4 tsp. Ground Cumin
  • 1/4 tsp. Sea Salt
  • Fresh Ground Pepper, to taste
  • 1 tsp. Red Wine Vinegar

Instructions

Heat a large skillet over medium-high.

Combine the chickpeas, panko, paprika, cumin, salt and pepper in a medium bowl and stir until coated. Add the chickpea mixture to the skillet and cook, stirring occasionally, until the chickpeas are slightly toasted, about 4-5 minutes. Return the chickpeas to the bowl.

Set the skillet back over the burner and heat the oil. Add the spinach and garlic and cook until wilted, about 2-3 minutes.

Add the chickpea mixture back to the skillet and cook until the beans are heated, about 3-4 minutes. Remove from heat and stir in the vinegar.

http://www.thejeyofcooking.com/spinach-and-chickpeas/

No-Bake Energy Bites.

As a mom of two, life is often quite hectic.  The Fruitaholic is on Spring Break this week and the Husby is working so in order to keep from killing each other, I’ve made sure that we stayed super busy.  So busy, in fact, that I completely forgot about this week’s swap until Sarah posted a reminder.  With what felt like every minute of every day scheduled and no vacation in sight, I had little time nor motivation to cozy up in the kitchen so I picked something I knew would be super quick and easy to make in what little time I found myself with.

Fortunately, these energy bites fit perfectly into our busy lifestyle.  Most days we’re rushing out the door to get the Fruitaholic to school on time, which means I barely have time to put on clean clothes let alone eat anything for breakfast.  Lunch is pretty much the same:  The Fruitaholic eats at school and I run errands with the Baby Burrito while he’s there so I inevitably end up running through a drive-thru before our next activity.

But tossing a couple of these into my bag before we leave for the day is about as quick and easy as it gets.  And it definitely doesn’t hurt that they’re really good and infinitely adaptable.  I’m going to try chopped almonds and dates in the next batch.

Jen, I totally owe you a ‘real’ recipe since I took the easy way out but I’m glad that I found something new to help ease the craziness of my life right now!

No-Bake Energy Bites.

Ingredients

  • 1 Cup Coconut Flakes
  • 1 Cup Rolled Oats
  • 1/3 Cup Ground Flaxseed
  • 1/2 Cup Mini Chocolate Chips
  • 1/2 Cup Peanut Butter
  • 1/3 Cup Honey
  • 1 tsp. Vanilla

Instructions

Add the coconut flakes to a skillet and set over medium heat. Cook, stirring frequently, until toasted, 4-5 minutes.

Add the oats, toasted coconut, flaxseed and chocolate chips to the bowl of a stand mixer fitted with the paddle. Stir, then add the peanut butter, honey and vanilla and mix until well combined. Refrigerate for at least one hour.

Using a cookie scoop, form the mixture into balls. Store the bites in an airtight container in the refrigerator for up to two weeks.

Source -

Slightly adapted from Becoming Pigzilla

http://www.thejeyofcooking.com/no-bake-energy-bites/



Lighter Creamed Spinach.

Looking through my arsenal, it appears that I don’t have many recipes for side dishes.  As I’ve mentioned in the past, I either don’t make a side or just steam/roast some veggies or throw together a simple salad.  But those get pretty boring really quickly so it was nice to try something different for a change.

I spent a lot of time poring over the recipes from my assigned blog for the Blogger’s Choice swap but kept coming back to this one.  I always order creamed spinach pretty much whenever it is offered as a side at a restaurant.  It’s not the healthiest choice, hiding nutrient-packed spinach amongst all the cheese and heavy cream, but I was thrilled to have the chance to make it a wee bit better for you, hopefully without sacrificing the taste.

And it didn’t disappoint.  Although I have to admit I cheated just a little bit.  I served this alongside pan-fried bacon wrapped chicken (coming soon to the blog) and used the same skillet with some of the remaining bacon grease and pan juices to prepare it.  Other than that, I didn’t stray too far from the recipe.  I substituted 32 oz. of fresh baby spinach for the frozen chopped, doubling the amount of spinach to boost the nutrition factor and because 16 oz didn’t look like it was going to be enough once it was chopped.

Lighter Creamed Spinach.

Ingredients

  • 32 oz. Fresh Baby Spinach
  • 1 Tbsp. Butter
  • 2 Shallots, minced
  • 1 Clove Garlic, minced
  • 2 Tbsp. Flour
  • 1 1/2 Cups 2% or Skim Milk
  • 2 Tbsp. Parmesan Cheese, shredded
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Nutmeg
  • 4 oz. Garlic and Herb Boursin Cheese

Instructions

Add the spinach to the bowl of a food processor and pulse until chopped.

Melt the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 4-5 minutes.

Add the flour to the skillet and whisk until combined. Slowly pour in the milk, whisking constantly. Add the parmesan, pepper, nutmeg and Boursin and stir until smooth, then add the spinach and stir until combined. Cook an additional 1-2 minutes.

Serve hot.

Source -

Slightly adapted from The Cookaholic Wife via Skinnytaste

http://www.thejeyofcooking.com/lighter-creamed-spinach/