Spinach Muffins

Ingredients:

• 1/2 cup unsweetened applesauce (about one single serving cup)
• 1 large egg
• 2 teaspoons vanilla
• 1 cup fresh spinach, packed
• 1/3 cup sugar
• 2 tablespoons vegetable or canola oil
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350°F.
2. Processes wet ingredients in a blender: applesauce, egg, vanilla, spinach, sugar and oil.
3. Combine the dry ingredients in a bowl: flour baking powder, baking soda and salt.
4. Add the wet spinach mixture to the dry ingredients.
5. Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture will be very dense! On occasion, if it seems too dense, I'll add a splash of milk to loosen it up, but the mixture should resemble a thick cookie dough. It won't pour easily.
6. Scoop the batter into greased muffin tins. This recipe will make 8-9 large muffins or 24 mini-muffins.
7. Bake for 12 minutes for mini-muffins or 17 minutes for regular-sized muffins.
8. Let them cool on a rack and enjoy! 

~Recipe adapted from mamasaywhat.com

Sauteed Veggie Burritos

  

Ingredients:

• 1 Tablespoon Olive oil
• 2 cups long grain rice
• 4 cups low sodium chicken broth
• 2 whole limes, juiced and zested
• 1/4 cup chopped cilantro
• 2 whole zucchini, chopped
• 1 whole yellow squash, chopped
• 1 can corn
• 1 bell pepper, diced
• 1 small onion, chopped
• salt to sprinkle
• 1 can seasoned black beans (I used non seasoned and still had great flavor)
• 6 whole burrito-sized flour tortillas
• 2 Roma tomatoes, diced
• 1 cup grated cheese (ex. Monterey Jack or Cheddar)
• Optional toppings: salsa, sour cream, guacamole, extra cilantro, hot sauce

Directions:

1. Heat olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and juice and zest of 1 lime. Bring to boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.
2. Heat olive oil in a large skillet over medium heat. Saute onions and bell peppers for 3 minutes. Add in squash and saute for additional 3 minutes. Add corn and black beans and saute until heated through. Add salt and pepper to taste.
3. Warm the tortillas in the microwave for 30 seconds. *I find it helps to add a damp paper towel on the top of the tortillas while warming in microwave.
4. To assemble the burrito, lay out each tortilla on your work surface. Spoon on rice, then sprinkle on sauteed veggies. Top with chopped tomato, cheese, and any other topping you'd like. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

*If you substitute the chicken broth in the rice with vegetable broth it will be vegetarian!

~Recipe adapted from thepioneerwoman.com

Mushroom Florentine Pasta

Ingredients:

• 8 ounces linguine pasta, uncooked
• 3 Tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 Tablespoons olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 3 ounces Gruyere cheese (or Gouda), shredded
• 2 cups fresh baby spinach leaves

Directions:

1. Begin cooking pasta according to package instructions.
2. Whisk together flour, chicken broth, milk, salt, and pepper. Set aside.
3. While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, saute for 6 minutes. Add minced garlic, saute for 2 minutes until garlic just begins to brown.
4. Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
5. Add shredded cheese, stir until cheese has melted.
6. Mix in spinach, allow to wilt.
7. Add drained pasta to skillet, toss to coat.

~Recipe from shewearsmanyhats.com

One-Pan Chicken Burrito Bowls

Ingredients:

• 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
• 3 Tablespoons of olive oil
• 1/4 cup of uncooked extra-long grain rice
• 1 (14.5 ounce) can of diced tomatoes, drained
• 1 (15 ounce) can of black beans, drained and rinsed
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1 teaspoon of cumin
• 2 1/2 cups of low-sodium chicken broth
• 2 cups of colby jack, monterey jack or cheddar cheese
• kosher salt and pepper
• Optional:
• freshly diced tomatoes
• diced onions
• sour cream 
• guacamole

Directions:

1. Start by sauteing onions in 2 tablespoon of olive oil until start to soften.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and saute uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
6. Bring to a simmer, cover and reduce heat to low.
7. Cook about 20 minutes or until rice is tender.
8. Season with additional salt and pepper as needed.
9. Sprinkle with cheese, recover and let set 2-3 minutes off heat to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

~Recipe adapted from number-2-pencil.com

Minestrone Soup (Olive Garden Copycat)

Ingredients:

• 3 Tablespoons olive oil
• 1 cup minced white onion (about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian cut green beans
• 1/4 cup minced celery
• 4 teaspoons minced garlic
• 4 cups vegetable broth
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans small white beans or great northern beans, drained
• 1 (14 ounce) can diced tomatoes
• 1/2 cup carrots (julienned or shredded)
• 2 Tablespoons minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach
• 1/2 cup small shell pasta

Directions:

1. Heat three tablespoons of olive oil over medium heat in a large soup pot
2. saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrots, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

~Recipe from food.com & Stephanie M.