Lower Temperatures Mean Hearty Meals

 The past week has been quite the weather roller coaster here in northern Indiana. Last Monday we had temps in the 30's with the wind chill making it feel in the 20's. Oh, and we had snow. Not just flurries. Stick to the ground, have to scrape the car, measurable snow. So depressing. Fast forward to this weekend and we are looking at sunny skies and almost 80 degrees. (I'm not complaining since it is Trunk or Treat at our church/school and not having to wear 3 layers is a welcome change!)

When those temps took a nosedive though, I saw so many friends on Facebook talk about how they were craving something hearty and comforting for supper. Those two requirements always bring to mind pasta bakes to me, so I knew it was time to share this new one, so the next time mother nature decides to skip ahead on the seasons, we are ready!

This simple casserole is pretty effortless and can be on the table in under an hour after you get home and in out of the cold. Froze tortellini combined with fresh mushrooms and spinach in a creamy cheese sauce and baked to perfection. 

If your kids don't groove on spinach and mushrooms, switch out the veggies! It would be just as delicious with broccoli, asparagus or peas! 

If you're worried about no meat meaning not filling, don't be! I have some major eaters in this house and not one of them even noticed it was meat-free. They gobbled it down, asked for some more crusty bread and were full in no time. 

We are going into winter much quicker than I am ready for, but at least it gives me an excuse to cook more meals like this and enjoy every bite!

 

Spinach & Mushroom Tortellini Bake

1 (19 oz.) package frozen cheese tortellini

1 lb. button mushrooms, sliced

1 (6-8 oz.) bag fresh spinach, coarsely chopped

2 garlic cloves, minced

1/4 tsp. onion powder

1 stick butter, divided use

1 (12 oz.) can evaporated milk 

8 oz. Italian blend shredded cheese

8 oz. shredded mozzarella cheese

Salt and Pepper

Preheat oven to 350. Cook tortellini according to package directions and drain well. In a large skillet over medium high heat, heat 4 TBS butter and sauté mushrooms until brown. Season with garlic, salt and pepper. Add spinach and continue to sauté until spinach is wilted. Remove from skillet and set aside. In same skillet over medium heat combine remaining butter and milk. Bring to a gentle boil. Stir in Italian cheese until melted and smooth. Transfer cooked pasta to a large bowl. Add mushroom mixture and cheese sauce. Stir very well. Transfer to a greased 9x13 baking dish. Sprinkle with mozzarella cheese. Cover with foil and bake for 15 minutes. Uncover and bake for 10-15 minutes until cheese has melted and slightly browned. 

Welcome Soup Season With A New Copycat Recipe

 How has your September been going? It's been so busy around here, the month kind of flashed before my eyes. We celebrated an 18th birthday, our first school-related illness resulting in the little guy missing two days, attended our homecoming football game, took Max's very first field trip to an apple orchard (which Bubbie took the day off school to join us), I went to my first PTL (think PTA) meeting, and more I can't even remember right now. You can understand why I blinked and now it's almost October. 

When does soup season begin in your house? For us, the minute Labor Day was over, I started putting more soups on our weekly menu. Even though we had some summer-like hot days, it was time! Now that the temps have indeed fallen to more autumn like highs, and October knocking on the door, I'm sure more families are ready to celebrate all things soup, chowder and stew. 

I'm sure this will be the first of many new soup recipes over the next several months, as we enter into even colder weather, but I wanted this to be the debut because it has quickly become one of our favorites.

A copycat of an Olive Garden classic, this Chicken Gnocchi Soup can be on your table in about 30 minutes! Perfect during the crazy busy week when you're exhausted and just need to eat before heading out the door again. 

Let's stop here for a minute and talk about the chicken in this soup. I can't believe the price of fresh chicken these days at the store, so I decided to use canned instead. Leftover rotisserie or roasted would be great too, but I didn't have any on hand, and didn't want to spend the $$$ on a package of boneless breasts. Sure, canned chicken won't work in certain recipes that call for cooked chicken, but I have found that in many soups, it's perfect and much easier on the budget. 

This creamy, hearty soup will fill you up and thaw you out at the same time. It is filled with so much flavor, it tastes like it cooked all day, and not quickly on the stove top. Add a big bowl of copycat Olive Garden Salad and you have a complete meal; and don't forget some crusty bread too! 

However you decide to welcome fall, and with it, soup season, I hope you're finding ways to put some fun into your busy days and yummy things to come home to after!

 

Copycat Olive Garden Chicken Gnocchi Soup

2 (12 oz.) cans chicken, drained and broken up

1 (16 oz.) package gnocchi

1 TBS olive oil

1/4 cup butter

1 quart half-and-half

3 1/2 cups chicken broth

1/4 cup flour

1 cup matchstick carrots, rough chopped

2 stalks celery, diced

1 medium yellow onion, finely chopped

1 heaping cup spinach, rough chopped

2 garlic cloves, minced

1/2 tsp dried parsley

1/2 tsp dried thyme

Salt and pepper  

In a large pot, melt butter with olive oil over medium high heat. Sauté onion, celery and garlic for 5 minutes until soft. Sprinkle with flour and cook 1-2 minutes more. Whisk in half-and-half and bring to a simmer. Cook for 5 minutes until slightly thickened. Whisk in chicken broth and simmer 5 minutes. Reduce heat to medium. Add carrots, chicken, thyme, parsley, and gnocchi. Simmer until gnocchi float to the top. Season with salt and pepper. Add spinach and cook 5-10 minutes to heat through. Serve immediately. 

 

Holiday Casseroles

 I realize we haven't even reached the end of October yet, and everyone has pumpkins, ghosts, vampires and candy on the brain, but my brain has moved on. Sure I'm still celebrating all things Halloween this week, but the inner planner in me is thinking ahead to the holiday rush that is about to descend down up on us. 

I have always said that once we get down trick or treating, and the calendar flips to November 1st, it's a downhill coast, a very fast one, to Happy New Year. The weeks of leading up to Thanksgiving and then Christmas seem to go at supersonic speed. With so much to do, so many fun things to plan, so much good food to eat, so many loved ones to hug...it can be a blur. 

I know most people's brains don't work this way, so planning so far ahead isn't always an option, so let me do it for you! 

When I first made this casserole for a weeknight meal, it was perfect because it came together pretty quickly. But it got me thinking of two things. First, those house guests who will be at your table needing fed beyond the big holiday meal (this image always makes me think of Cousin Eddie's family in Christmas Vacation who come to stay for a month!). Second, as much as we love all those dishes we look forward to this time of year, how we can get burnt out too, since there are so many turkey and ham leftovers to enjoy before you are ready for something completely different. 

This baked gnocchi has the familiar flavors of spinach and artichoke dip, but in a simple, hearty casserole perfect for a crowd! 

Let's talk gnocchi for a minute. My 5 year old always says "Oh these are those little potato dumplings that taste like pasta!" I think that's a great way to describe it. No, they don't really taste like pasta, but they have a similar texture, are boiled in water and work in many of the same dishes, so I can totally see why he thinks that way. 

Whether you're looking for a simple weeknight meal for your family, or something you can serve to that family that might be hanging out from the turkey to the yule log, this gnocchi bake is sure to be a hit. Planning ahead, even if just a little, can really cut down on the stress the holidays seem to bring...take it from me!

 Spinach and Artichoke Gnocchi Bake

2 (1lb.) packages gnocchi

6 oz. baby spinach

1 (14 oz.) can artichoke hearts, rinsed, drained and chopped

1 yellow onion, finely chopped 

1 cup shredded mozzarella cheese

1 cup heavy cream

2 TBS olive oil

1 lemon, juiced

1/2-1 tsp. dried red pepper

4 garlic cloves, minced

2 tsp. dried oregano

Salt and pepper

Preheat oven to 400. Cook gnocchi in boiling water according to package directions. In a large skillet over medium saute onion in oil until soft. Add spinach and garlic and saute until spinach is wilted, about 5 minutes. Add oregano and red pepper. Stir well. Pour in cream and lemon juice. Stir. Add artichokes. Allow to simmer for 5 minutes until the mixture coats the back of a spoon. Season with salt and pepper. When gnocchi is cooked, drain well. Add to sauce. Stir well to combine. Transfer to a greased 9x13 baking dish. Top with mozzarella and cook for 10-15 minutes or browned and bubbly.

 

Inspired by Simply Delicious

Summer Time Dining

From packing up the picnic basket to dinner time on the deck, summer gives us so many reasons to eat outside. Cookouts, backyard barbecues and let's not forget all the holidays we enjoy this time of year too. We've already had Memorial Day, but Father's Day and July 4th are knocking on the door. Any one of these is reason enough to add another fantastic pasta salad to your recipe box, so keep reading for one that's gonna knock your socks off!

Spinach and artichokes go together like peanut butter and jelly. They were just meant to be mixed. I have no idea who the first person to think "hey if we take some of this green spinach a lot of people think is gross, mix it with this funny looking vegetable and add some cheese, bake it and we've got a great dip" was but he/she deserves a medal. 

The hot appetizer is of course the most well known way to enjoy spinach and artichoke but they are delicious in pasta bakes, salads and now this summer inspired pasta salad. 

I love making a big bowl of cold pasta salad for supper on a hot night. It's still hearty enough to fill us up, but when it's still sweltering at dinner time, a hot meal just doesn't sit well. I add some fresh fruit and crusty bread on the side and dinner is done! 

Spinach and artichoke pasta salad is perfect for your next picnic in the part, bring a dish cookout or July 4th bash! We only have a few months to get outside and dine al fresco, so let's savor it while we can! 

 Spinach Artichoke Pasta Salad

1 lb. penne pasta

2 (15 oz.) cans whole artichoke hearts, rinsed, drained and coarsely chopped

3 cups fresh spinach, stems removed and coarsely chopped

1/2 c. shredded Parmesan cheese

3/4 c. sour cream

1/3 c. mayonnaise

1 1/2 tsp. Italian seasoning

1 tsp. dried parsley

2 TBS fresh lemon juice

1 garlic clove, minced

Salt and Pepper 

Cook pasta until al dente. Rinse with cold water and drain well. In a medium bowl combine sour cream, mayo, Italian seasoning, dried parsley, garlic, salt and pepper. Stir well. When pasta is drained, transfer to a large bowl. Pour dressing over and toss to coat. Add spinach, artichokes and cheese. Stir well to combine. Chill until serving, at least two hours. 

Shared at Weekend Potluck

Soup Season

When I shared this picture on my personal Facebook page, I got so many comments of "Do your boys actually eat the spinach?" Um...while I know this answer is going to make many of you hate me, yes, yes they do. And not only do they eat it, they love it! Yep, even the toddler.

What can I say? I was blessed with little foodies, just like their parents. I truly believe God knows our limits...and He knew having picky eaters in the house wasn't something this mama could handle, so he took one less thing off my plate, so to speak. And to those who do struggle with whining and complaining at every meal, my heart goes out to you.

With soup season being upon us, I have so many recipes I'm pretty sure we could eat soup every single night of the week and I wouldn't run out. But here I am, always thinking of new ways to get a warm bowl of comfort and deliciousness on our table.

If you are looking for more meat free options when it comes to your menu planning, this one is for you. (If you want it truly meatless, be sure to swap out the chicken broth for veggie!) However, if you live in a meat loving house like me, don't fret. There is so much flavor, and hearty ingredients nobody will ever miss the meat.

I love the way this looks too, because it's just one of those dishes that you know is going to be as good for you as it is to look at.

Don't worry if the soup section of your recipe box is jammed full. There is always room for one more. And if your kids turn their noses up at the green stuff? Tell them it's Christmas themed and Santa will be sad if they don't eat it. Ha! Just kidding.....sort of...

Crock Pot Italian Bean Soup

2 (32 oz.) boxes chicken broth

2 large carrots, finely chopped

1 small white onion, chopped

2 (15 oz.) cans cannellini beans, drained

1 (8 oz.) bag spinach

2 c. water

1 tsp. dried sage

1 tsp. garlic powder

6 TBS basil pesto

1/2 tsp. dried red pepper

Juice of 2 lemons

Zest of 1 lemon

Salt and Pepper

Dried Parsley

Parmesan Cheese

Combine broth, carrots, onions, water, pesto and seasonings in Crock Pot. Cook on LOW 5-6 hours. 30 minutes before serving, add spinach, beans, lemon juice and zest. Stir well. Garnish with parsley and serve with Parmesan. 

He Eats THAT?? {A Post for Earth Fare}

So, we've talked before about how lucky we are that our 11 year old boy loves food. All food. Seriously, he is probably one of the least picky eaters on the face of the planet. He has always been that way. This is the kid who was eating sushi and fried calamari at the age of 5.

How did we do this? Did we put some spell on him? Brain wash him? Nope. We just never allowed him to be a picky eater. Now, I'm not here to judge or tell others how to parent their children. But I do think that many times when children turn their noses up at foods, it is a learned behavior, or one that is condoned so much, it's normal. So, in a way, I think sometimes parents inadvertently create their own picky eaters, without realizing it.

However, I also believe that every person, including kids, are allowed to have certain foods they simply don't care for. We all do, and as long as the boy tries it once, if he determines it is truly something that doesn't agree with his palate, I'm okay with that. But those things are few and far between in our house. But when he does discover one, I will respect that.

When I made this pasta dish and was telling it to a friend her first response was "And Alex will eat that? With mushrooms and spinach in it?" You can imagine her shock when I explained it was actually he who requested me to make a new pasta with spinach in it. He loves the stuff! She of course was bewildered because she happens to have a picky eater on her hands, and it is getting to be quite frustrating for her.

I feel for her. It must be a daily struggle when it comes to meal time, and kids like hers are missing out on so many yummy food experiences. I encouraged her to keep trying. Maybe give her child new things in a different way. Doesn't like cooked broccoli? Try it raw. Maybe find ways to sneak more veggies into the dishes she will eat. And of course, try to stay strong. Don't become a short order cook. As my mama always said "You don't like it? It's a long time until breakfast."

This pasta supper is hearty and filled with so many fresh ingredients you can actually feel good about it! Plus, it's super hearty and filling, perfect after a long, cold day! And if you can trick your picky eaters into liking it, think what a victory it will be!

Sausage & Spinach Rigatoni Bake

1 lb. mild Italian sausage

1 lg. rigatoni pasta

2 TBS olive oil

2 garlic cloves, minced

 3 c. fresh spinach

8 oz. baby bella mushrooms, sliced

2 c. shredded mozzarella cheese, divided

1/4 c. grated Parmesan cheese

2 (14 oz.) cans diced tomatoes, drained with a little juice left behind

1 tsp. Italian seasoning

Salt and Pepper to taste

Preheat oven to 375. Grease a 9 x 13 baking dish. Cook rigatoni to package directions for al dente. In a large skillet heat oil over medium heat. Add garlic and stir for two minutes. Add sausage. Cook until no longer pink. Add mushrooms and cook until browned. Add tomatoes, seasonings and spinach. Stir to combine. Cover and reduce heat to low. Cook until spinach is wilted, about 10 minutes. Check for salt and pepper, and season again if necessary. When pasta is cooked, drain well. Add to sauce mixture and mix well. Add half sausage mixture to baking dish. Sprinkle with 1 cup mozzarella. Add other half of sauce mixture. Top with 1 cup mozzarella and Parmesan. Bake uncovered 20-25 minutes until slightly browned.

Recipe from Wine & Glue

"Mommy Why Don't People Like Spinach?"

That was the question my 11 year old asked me one day a few weeks ago. I can't even tell you what we were eating at the time, but of course it contained spinach, one of our favorite veggies. Yes, that's right. Our entire family, including the boy, love the stuff!

I realize many of you are now racking your brains trying to figure out how the heck I can get my kid to eat spinach and not bat an eye; and the answer is I am just lucky. He loves food. He loves trying new things. He has a varied palate and has from a young age. Maybe it's because pickiness has never been tolerated, or maybe because it's the fact we have always made him try new things, or maybe it really is just luck and I was blessed with one of the few children on the face of the earth that simply enjoy all kinds of food. But whatever the reason is, I'll take it!

With the way he eats food, including things other people, even adults, turn their noses up at, you can understand why he posed this question to me while he gobbled down whatever it was we were eating. To which he followed said question with a request. "Mommy, could you make a new pasta dish with spinach in it?" I told you, I'm lucky.

As always, his wish is my command, so this is what I came up with, and oh how happy he was. This amazingly flavored, super cheesy and creamy pasta supper might just be the sure fire way to get your kids to eat things like spinach, zucchini and mushrooms! They might not even care they are buried under all the pasta and cheese!

Kids ask so many questions about the world, and when my son does, I try really hard to answer them the best I can. Or I distract him with yummy food until he forgets.

Creamy Veggie Rigatoni Bake

1 lb. rigatoni
2 tsp. olive oil
1 TBS butter
 1 (8 oz.) bag fresh spinach
1 lb. baby bella mushrooms, sliced
2 medium zucchini, sliced
3 garlic cloves, minced
2 TBS flour
2 c. chicken broth
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried parsley, plus extra for top
8 oz. cream cheese
1/2 c. grated Parmesan cheese
2 c. shredded mozzarella cheese
Salt and Pepper, to taste

Preheat oven to 375. Cook pasta according to package directions. In a large skillet heat oil and butter over medium high heat. Add zucchini, mushrooms and garlic. Saute for about 5 minutes until mushrooms browned and zucchini crisp tender. Add flour. Cook and stir 1 minute. Add broth and bring to a boil. Reduce heat and cook about 10 minutes until slightly thickened. Add seasonings and spinach, in batches, until wilted. Stir in Parmesan cheese and 1 cup mozzarella. Drain pasta well. Add to sauce mixture and combine well. Transfer to a greased 9 x 13 baking dish. Top with remaining mozzarella and sprinkle with parsley. Bake for 10 minutes until browned and cheese melted. Let stand 5 minutes before serving.

Shared at Weekend Potluck

Gnocchi... "Gnot" So Hard

Ha! Did you like that play on words there? I couldn't help myself. I guess a good place to start with this post is to ask "Have you had gnocchi before?" And for those of you shaking your heads "no" right now, I will explain.

Gnocchi (pronounced NO-KEY), are soft dough dumplings, usually made from potato, from Italy. Now, you know I am a sucker for all Italian food, so it shouldn't come as a shock that the first time I tried gnocchi I was instantly hooked.

Yes, you can make gnocchi from scratch, at home, but like so many other things in today's world there are time saving options in your regular grocery store. Something you used to have to go to a specialty store for, is on the shelf, next to the other dry pastas. (A side note though--if you have leftover mashed potatoes, especially at the holiday times, this is a great use for them!)

I even found my packages at Aldi, so if they have them, I would think most other stores would too! The ones I used were pre-cooked, so all I had to do was cook them until they were tender. But don't expect them to by hard like a dry pasta. Even though they are already cooked, they are still soft and dumpling like.

I love the flavor combo of white beans and spinach; and they make this an extra hearty dish. This is rustic food perfect to come home too after a long, maybe chilly, fall day when all you want is a meal that will satisfy you without a lot of prep work.

If you've never tried gnocchi at home, I encourage you to. After all, this was my first time making them in my kitchen, and look how fantastic they turned out!

Gnocchi with Spinach & Beans

 2 (16 oz.) packages potato gnocchi, cooked according to package directions

2 (14 oz.) cans Italian diced tomatoes, with juice

2 (14 oz.) cans cannellini beans, rinsed and drained

1 (6oz.) bag fresh spinach

3 TBS butter

1 small white onion, chopped

2 cloves garlic, minced

1/2 c. shredded mozzarella cheese

3 TBS grated Parmesan cheese

Salt and Pepper to taste

In a large skillet heat 2 TBS butter over medium high heat. Add butter, onion and garlic. Stir and cook until tender, about 5-7 minutes. Add 1 TBS butter and gnocchi. Saute until browned on all sides, another 5 minutes, stirring constantly. Add tomatoes, beans and spinach. Stir to combine. (You might have to add the spinach in batches) Cook until spinach is tender and cooked down. Season with salt and pepper. Add cheeses, cover and remove from heat, sitting for about 5 minutes until cheese has melted. 

Recipe Inspired by Taste of Home

Shared at Weekend Potluck

Disclaimer: As a Field Editor for Taste of Home, I share this recipe as a volunteer, not a paid employee. 

Fresh Family Meals {A Gooseberry Patch Review & Giveaway]

It's that time again! Oh, so many things could be applied to that statement, but in EMM land right now, it refers to another awesome Gooseberry Patch cookbook; and the chance for one of you to walk away with a copy for yourself!

Fresh and Easy Family Meals is filled with over 200 yummy recipes your family is sure to love. Plus, like so many of their cookbooks, a ton of helpful kitchen tips!

Page after page has something else you will want to try. Take it from me, don't dog ear the pages with ones you want to make. Why? Because every single page will be marked!!

From main dishes, to sides to desserts, you could feed your family for months just from this cookbook! I had to really narrow it down to one I wanted to feature, and boy did I pick a winner!

This is a simple side dish for any meal that you can feel really good about serving! The bright, fresh lemon flavor takes it from simple to scrumptious. Plus, any chance I have to use fresh spinach, I'm happy. We love the stuff, and it's filled with so many vitamins and minerals! The person who submitted the recipe to Gooseberry suggested serving it with baked chicken, so that's exactly what I did; and it was fan-freakin-tastic!

I adapted this just a little bit to fit our tastes, but I've included the page number so you can see the original recipe. I can't wait to make this again during those looonngggg winter months when we crave something fresh and bright to remind us of summer time flavors. There are so many ways I can think to serve it, and maybe even add some sauteed shrimp for full meal deal!

If you're looking for something new, that's also pretty healthy you've come to the right place. Oh, and don't forget to enter to win a copy of Fresh and Easy Family Meals for yourself. Just scroll down under the recipe to see how!

Lemony Spinach Orzo

Original Recipe found on page 72

1 lb. orzo pasta

8 oz. fresh spinach, chopped

1 tsp. garlic powder

1 tsp. lemon zest

Juice of 1/2 lemon

4 TBS butter 

Salt and Pepper to taste

Cook orzo according to package directions. Meanwhile, in a large skillet melt butter over medium heat. Add spinach, in batches, until starting to wilt. Add garlic powder and stir. When pasta is cooked, drain very well. Add to skillet. Toss to combine. Add lemon zest, juice, salt and pepper. Stir well. 

 

******GIVEAWAY******

To Enter: Leave a comment telling me you want to win. That's it. Easy!! Just be sure to leave an email address so I can notify the winner.

Bonus Entry: Become a Fan of Gooseberry Patch on Facebook. Leave a comment telling me you have.

(1) Winner will win a copy of Fresh and Easy Family Meals.

Open to US Residents 18 and over only.

Contest Ends: Sept. 16, 2015

Disclaimer: I received a cookbook in exchange for this review. And one to give away. All thoughts and opinions are my own. 

Shared at Weekend Potluck

Whole Grain Challenge with Nature's Harvest® {A Feature and Giveaway}

"Whole Grains." Everybody is talking about them, and you can't go down the aisles of your grocery store without seeing them around every turn. That's because they are an important part of a nutritious diet! The U.S. Dietary Guidelines recommends that adults eat 48 grams or more of whole grains daily and children ages 4-13 years old eat a minimum of 40-48 grams per day. However, studies have shown that the majority of children and adults are not consuming the recommended amount of whole grains.

This is why Nature's Harvest® Bread is so excited to launch the Whole Grain Challenge to encourage families to include 48 grams of whole grains into their diets every single day.  From July 13 to August 10, participants can take the whole grain pledge on the Nature’s Harvest® Facebook page and they will automatically be entered into a weekly sweepstakes.

If you've never tried Nature's Harvest®, let me tell you why you should! 

Each variety of Nature’s Harvest® bread is baked with:

At least 8 grams of whole grains per serving
No artificial flavors or colors
No high fructose corn syrup 
Since ALL Nature’s Harvest® breads are baked with at least 8 grams of whole grains per serving, it’s an easy way for moms to provide her family the whole grains they need… no matter the variety.
Nature’s Harvest® bread is now available to consumers nationwide and come in delicious varieties including:
100% Stone Ground Whole Wheat Bread
Honey Wheat Made with Whole Grain Bread
Butter Top Made With Whole Grain White Bread
Butter Top Made with Whole Grain Wheat Bread

Now you can have bread that is soft, flavorful and perfect for every day use that your family will love that you can feel absolutely great about giving them. With back to school time just around the corner, and all those pb&j sandwiches going with the little ones, it's the perfect time to make the switch!

I was super excited when my friends at Nature's Harvest® asked me to try their bread and come up with a fun recipe to share with all of you.

One of our favorite supper time combos inspired me. Soup and Grilled Cheese. It's an American classic, and while 99% of the time, it's the standard tomato soup and American cheese, this time I decided to switch it up. I took that grilled cheese sandwich to the next level! I basically took one of my favorite appetizer dips and stuffed it between two slices of bread. Genius, I know. 

With busy school days almost here, simple, tasty, fast meals we can get on the table and still feel good about are a must, and using Nature's Harvest® for a soup and sammy meal gives us just that. Oh, and the great folks at Nature's Harvest have also provided me with a fun giveaway for you too. Just scroll down under the recipe to see how to enter! 

Spinach and Artichoke Grilled Cheese

1 loaf Nature's Harvest® Butter Top Made with Whole Grain White Bread

Margarine or Butter, softened

1 (14 oz.) can artichokes, chopped

6 oz. fresh spinach

3 TBS olive oil

5 cloves garlic, minced

6 TBS sour cream

1/2 c. shredded Parmesan cheese

3 c. finely shredded mozzarella cheese

Salt and Pepper to taste

In a large skillet over medium heat, cook garlic in oil for 30 seconds just until fragrant. Add spinach and cook until wilted, about 5 minutes, stirring often. Add artichokes and cook for 2 minutes. Remove from heat and stir in sour cream and Parmesan, stirring to combine. Season with salt and pepper to taste. Spread margarine on one side of slices of bread. Lay margarine side down in large skillet. Add about 2-3 TBS mozzarella cheese, and 2-3 TBS of spinach mixture to bread. Top with another slice of bread, margarine side up. Cook until browned on all sides. Serve with a cup of your favorite soup.

 

***GIVEAWAY***

Leave a comment telling me your favorite sandwich! Include an email address so I can find you easy. 

(1) Winner Will Receive:

(1) $5 off coupon for Nature's Harvest® Bread

(1) $25 Visa Gift Card

Contest Ends: August 7, 2015

Disclaimer:  The information and coupons have been provided by Nature’s Harvest® so that I could try the product and share my thoughts and information about Nature’s Harvest® bread. The opinions expressed in this post are my own and do not reflect the opinions of Nature’s Harvest®. They also provided me with the prize package for the giveaway, but I am in charge of running it and choosing a winner.

Lettuce Eat Spinach

Do you like spinach? We love the stuff. Can't get enough. It's delicious. Aren't convinced yet? I'm here to change that.

First off, let me explain, while we enjoy spinach cooked into dishes, our absolute favorite way to eat it is raw. In salads and as a substitute for lettuce on sandwiches, both are equally yummy. We are the people at Subway that don't want the shredded iceberg, but instead spinach...and extra please! Oh, and let me add, when I say "we" that includes the 10 years old. He loves his dark leafy greens, and as a mom, that makes me so happy.

So when I decided I wanted to develop a pasta salad recipe based on our favorite sandwich in the whole world, but didn't want to use regular lettuce, I immediately knew exactly what I could use instead. Our trusty friend, spinach. It's a crisp, green and has leaves...sounds like lettuce qualities to me!

Guys, I'm not kidding when I say I LOVE this stuff! Seriously, it's going to be this summer's must make dish. I can easily see myself making this over and over the next few months. For picnics, cookouts, barbecues, or just a side dish for supper. And if you think it's going to make too big of a batch for you, make it anyway! The leftovers make fantastic lunches all week long!

If you think spinach is "yucky" or that you don't enjoy it, I encourage you to try it again. Keep trying until you find that one thing you love it in. It's so good for you after all. Maybe this can be your "a-ha" spinach moment!

BLT Pasta Salad

1 lb. elbow macaroni, cooked

6 strips bacon, cooked crisp and chopped

3/4 c. cherry tomatoes, quartered

3 cups spinach, chopped

3 green onions, chopped

1/2 c. mayo

3 TBS chili sauce

1 tsp. sugar

2 TBS lemon juice

Salt and Pepper to taste

Bring a large pot of water to a boil. Cook macaroni according to package directions. In a small bowl whisk together mayo, chili sauce, lemon juice, sugar, salt and pepper. When pasta is cooked, rinse with cold water and drain well. In a large bowl combine pasta, tomatoes, bacon, onions and spinach. Toss to combine. Pour dressing over. Gently stir to combine. Chill at least one hour before serving.

Shared at Weekend Potluck

More One Pot Meals

Less than a week people! That's right! There are only 6 days until Christmas. Are you feeling stressed yet? I know so many who are still trying to get their shopping done, the cards mailed, everything wrapped, and still keep up with day to day responsibilities as well. If this describes you, how about a simple meal that can be on the table in about 30 minutes and feed that hungry crowd? Will that help take just a little of that stress away?

One pot meals are never more welcomed than during the busiest times of the years, and no matter how hard we try to avoid it, Christmas time is one of those. Rather it be working extra hours to assure the time off for the holiday, running here and there finishing that last minute shopping, Christmas pageants and school programs...whatever it is consuming your evenings, a simple, delicious meal can be one thing you look forward to.

Plus, let's not forget many of us have those holiday house guests we need to feed more than just the big holiday meal. Extra mouths to feed for multiple days can put a strain on the budget, but with this dish you can stretch a buck and satisfy many hungry souls at the same time.

If you can't imagine with this is like, thing goulash on steroids. Goulash with extra "stuff" that takes it to a whole new level. And don't turn your nose up at the spinach because it makes this dish! We love spinach and I really enjoy it's flavor when pared with both sausage and beans.

Give yourself a break tonight with this scrumptious, simple meal that is full of flavor, but easy on effort. Plus, it's pretty on the plate too!

Sausage and White Bean Ragu

Inspired by Basilmomma

2 small yellow onions

4 garlic cloves

2 TBS olive oil

1/2 lb. ground beef

1 lb. bulk pork sausage

2 ( 14 oz.) cans chicken broth

1 (15 oz.) can cannellini beans, rinsed and drained

2 (15 oz.) cans petite diced tomatoes, undrained

2 heaping cups fresh spinach

2 TBS dried basil

2 tsp. dried oregano

1/4 tsp. red pepper flake

1/3 c. shredded Parmesan cheese

1 lb. elbow macaroni

Salt and Pepper to taste

Place onion and garlic in food processor and pulse until extra fine. Heat oil in dutch oven over medium-high heat. Add onion mixture to oil and cook about 2 minutes until tender. Add beef and pork. Continue to cook until meats are browned, about 10 minutes. Drain if necessary. Add beans, broth, tomatoes, basil, oregano, red pepper flakes, salt and pepper. Stir well. Reduce heat to medium. Simmer for 15 minutes until flavors develop. Add macaroni. Stir well to combine. Cook another 10-15 minutes until macaroni is tender. Add spinach, in batches and allow to wilt. Add cheese. Stir and serve. Sprinkle with extra cheese if desired.

Shared on The Country Cook Dec. 19, 2014

Back To School

One week down. 5 days done. Only 175 more to go. That's right, we are heading into our second week of the school year. Is it wrong that I'm glad at the end of it we have a three-day weekend? I think it's time. We deserve a little break. 

With the new school year, comes the need for new lunch box ideas, and ways to keep things fresh and fun for my little man. He loves his new Angry Bird lunch kit his Maa Ma bought him, and it's my job to make sure it's filled with yummy things he loves all year long. 

I actually had these at a party years ago, and immediately asked for the recipe. I love pinwheel sandwiches, for many reasons, one being because they are so versatile. They make a terrific packed lunch idea for school or the office. See, I also happen to have a husband who takes his lunch to work every day, so I'm on the hook for double the ideas, every. single. day. 

But they are also a hit at parties, barbecues or potlucks. You can whip up a huge batch of them in almost no time at all, and your guests can just keep going back for more, and believe me they will. I also love them for a simple supper. Add a tossed salad, or maybe some marinated cucumbers and fresh fruit on the side, and you've got a meal that is fresh, light and tasty after a long day.

Back to school time is so stressful in so many ways. Lunch box ideas shouldn't have to be one of them. Make sure they go to school with a great tasting, fun to eat meal for them...and super easy for you!

Salami & Spinach Pinwheels

Hard salami, sliced thin

1 (9 oz.) bag fresh spinach

1 (2.25 oz.) can chopped black olives

1 container garden vegetable cream cheese

Flour tortillas

Spread cream cheese on each tortilla, all the way to the edges. Lay 5 pieces of salami on each, overlapping a little. Sprinkle with olives. Layer spinach on time. Roll tortilla up, as tightly as possible. Slice into 1 inch pieces. Cover and chill until ready to serve.

Shared on The Country Cook Aug. 29, 2014

America's Better Sandwich with Brownberry ® Bread {A Review and Giveaway}

I love a good sandwich. Like really love. Like kind of obsessed! Especially in the summer months. There are so many evenings when it's supper time, and still scorching outside, too hot too cook, that a sandwich piled high with our favorite meats, cheeses and veggies really hits the spot; and makes for a filling, yet still light supper. Great sandwiches are made better with Brownberry® Bread, and now they have a contest to prove it! 

Brownberry® Bread is some of the best you can find in your grocery store. It's soft, delicious and everything you want in a good quality bread, while being something you can feel good about giving your family. Just look at some of these facts:

All of Brownberry® Whole Grain Sliced Breads and Brownberry® Sandwich Thins® Rolls contain/are:

3 to 4 grams of fiber per slice or thin

Zero grams of Trans Fat

No High Fructose Corn Syrup

Cholesterol free

Health authorities recommend munching on 25-38 grams of fiber and 48 grams of whole grains per day, much of which may come from whole grain products like Brownberry® Whole Grain Sliced Breads or Brownberry® Sandwich Thins® Rolls varieties.

If you’re not sure of how  many grams of whole grains you are getting, look for the Whole Grain Stamp found on all of Brownberry® Whole Grain Sliced Breads and Brownberry® Sandwich Thins® Rolls.

And now, the folks at Brownberry® want to see your best sandwich! In their  “America’s Better Sandwich” Contest, the sandwich artist whose filling best matches the goodness of Brownberry® bread  will win the grand prize of $25,000!!

Here are more details about the contest:

Before entering a better sandwich in the Contest, the entrant should make sure it includes any of the Brownberry®Whole Grain Sliced Breads or Brownberry® Sandwich Thins® Rolls varieties.

There are four (4) sandwich categories in the Brownberry^®  “America’s Better Sandwich” Contest including: “Creative Classic” (a healthful twist on a sandwich that has been around for more than two generations, such as a Reuben, BLT or club sandwich), “Stealthily Simple” (maximum of five (5) ingredients), “Fueling Good” (ingredients that help boost your energy such as healthful fats, protein, fiber and iron), and “Meatless Marvel” (no animal products including land and sea animals may be included in the recipe).

The recipe in each sandwich category with the highest score will receive a $5,000 category prize.

Entries will be accepted July 23^rd - August 22^nd, online consumer voting will take place September 22^nd - October 17^th, and the winners will be announced on National Sandwich Day- November 3^rd.

To submit a recipe, receive tips on creating a better sandwich or learn more about the Official Rules visit:www.americasbettersandwich.com.

For more info and fun, be sure to check them out on Facebook too!

Now, it's time to see what I did with my Brownberry® Bread. That's easy. I let the summer time garden inspire me. Some tasty bread filled with loads of fresh veggies and a flavored mayo that takes it to the next level! This sandwich is one of my favorites and I'm so excited to share it with you! 

Plus, the great folks at Brownberry® want you to try their fantastic bread in your kitchen. They are giving (1) lucky EMM reader coupons for free bread  and a $25 Visa gift card! Just scroll down past the recipe to enter! 

Garden Delight Sandwich with Herb Mayo

Brownberry® Oat Nut Bread

Spinach, washed and dried

Tomatoes, sliced thin

Cucumbers, peeled and sliced thin

Provolone Cheese

Banana Peppers, well drained

1 c. mayo

1 tsp. dried parsley

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. freeze dried chives

Salt and pepper to taste

In a small bowl whisk together mayo, herbs and salt and pepper. Chill until ready to serve. To build sandwich, spread both slices of bread with mayo. Start with cheese on bottom, then spinach, tomatoes, cucumbers and finish with banana peppers. 

Shared on The Country Cook Aug. 15, 2014

To Enter: Leave a comment telling me what sandwich you would love to try with Brownberry® Bread. 

(1) Winner will receive coupons for free product and a $25 Visa Gift Card

Contest Ends Aug. 15, 2014

Sandwiches at Very Good Recipes

Disclaimer: The coupons for product redemption, information, and gift card have been provided by Brownberry® Bread so that I could try the product and share my thoughts and information about Brownberry®. The opinions expressed in this post are my own and do not reflect the opinions of Brownberry® Bread.