Chicken, Spinach, and Feta Pizzadillas

Ladies and gentlemen, I present…the pizzadilla. Where pizza meets the quesadilla in a delicious, cheesy, heavenly combination that’s perfect for dunking in marinara. The best part is that it can be ready in about 10 minutes! Go crazy with whatever pizza toppings you like…I picked my go-to combo of chicken, feta, and spinach and added some extra tomatoes and garlic. Holy yum. I used brown rice tortillas which I found at Trader Joe’s…I usually use whole wheat, but these had less ingredients so I figured I would try them. They are less soft than regular tortillas, which worked perfectly here; it made the pizzadillas more crunchy and crispy. I made them in my quesadilla maker, which is basically a Mexican George Foreman grill that puts the indentations into the quesadilla so you know where to cut it. So quick and easy to make! These would be great as appetizers too; you could make a bunch of different combinations and have them out for people to enjoy. Or you could eat them all yourself, like I did here. Whatever your heart (and stomach) desires!

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Chicken, Spinach, and Feta Pizzadilla

Ingredients:

  • 2 tortillas
  • 1/2 cup marinara sauce
  • 1/4 cup mozzarella cheese
  • Pizza “toppings” of choice!

Directions:

1.) Cook pizza toppings (I sauteed the veggies and added cooked chicken) or use them cold. Take 1 tortilla and lay it on a plate. Spread a thin layer of marinara on the tortilla and add a sprinkling of mozzarella. Add pizza toppings and sprinkle with more mozzarella. Put other tortilla on top and place in quesadilla maker, pressing top down, or cook in a skillet, flipping once cheese starts melting.

2.) While pizzadilla is cooking, heat a small bowl of marinara sauce in microwave. When cooked, let pizzadilla cool, then cut into 6 triangles. Serve hot and dip in marinara!

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Pesto Pasta with Spinach, Tomatoes, and Feta

I’ve almost been in my own apartment for a whole week – woah! I have to say that I have no complaints so far, other than missing having my roommates around. It can be lonely! But I do love having a whole fridge to myself, being able to do dishes/use the microwave late at night, and just generally being able to do my own thing. Since I was settling into the place this week and didn’t want to cook anything complicated, I made one of my favorite pasta dishes that comes together in minutes. I make this dish often when I need to whip something up that will be quick yet satisfying. This always fits the bill!

I first made this when I ventured out into the “real world,” when I was a rookie cook and new to living on my own (feels like light years ago!) I based it on a dish my college cafeteria used to serve, which was just bow-ties with spinach, tomato, and feta cheese. So simple yet so delicious. I have tweaked it a bit to make it healthier and jazz it up, but I still owe the Stonehill College cafeteria a big thank you for introducing me to this dish!

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Pesto Pasta with Spinach, Tomatoes, and Feta

  • Servings: 6 servings
  • Print

Ingredients:

  • 1 box whole-wheat pasta
  • 1 bag spinach leaves
  • 1 can diced tomatoes, undrained
  • 2 tbsp extra virgin olive oil
  • 1/c cup pesto (or more/less to suit your taste)
  • Feta cheese

1.) Cook pasta until desired firmness. Drain and set aside.

2.) While the pasta is cooking, heat 2 tbsp olive oil in a large sauce pan or Dutch oven on medium heat. Once oil is hot, start adding in spinach, a handful at a time, until the whole bag is wilted, stirring frequently.

3.) When spinach is wilted, add the can of diced tomatoes to the sauce pan and let simmer for a few minutes. Then add pasta and desired amount of pesto and stir everything together!

4.) Top each serving with Feta cheese and enjoy!

Nutrition Info (Per serving, topped with 1/4 cup Feta cheese, from My Fitness Pal):

Calories 448
Fat 21 g (5 g saturated)
Fiber 10 g
Carbs 54 g
Sodium 680 mg
Protein 18 g

Spaghetti Squash with Sausage, Spinach, and Creamy Butternut Sauce

Happy Friday! This has been quite a week here in New England with the “Blizzard of 2015″…we got about 2 feet of snow! However, we ended up having a lot of fun during the storm playing charades, making a big breakfast, watching some movies, and playing football in the snow. I also got to do a good amount of cooking and baking!

The night before the storm, I headed to the grocery store to make sure I had everything I needed to cook some stuff while I was snowed in. This ended up being the perfect dish for a cold and snowy night! I also appreciated not having to rush through cooking it, and having the time to experiment a bit, since I had a much-needed rest from my busy schedule this week. I also made some yummy no-bake bars – that recipe will be up soon (have to eat dinner before dessert, right?) Enjoy! 🙂

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Spaghetti Squash with Sausage, Spinach, and Creamy Butternut Sauce

Adapted From: Skinnytaste

Ingredients:

  • 4 links Italian chicken sausage
  • 1 1/2 lbs butternut squash, peeled and diced (or pre-cooked cubes, I found them at Walmart!)
  • 1 tbsp Earth Balance or other buttery spread
  • 1 tbsp extra virgin olive oil (plus 1/4 tbsp for brushing/spraying onto squash before baking)
  • 6 cups cooked spaghetti squash (about 4.5-5 lb raw squash)
  • 1/2 cup diced onion
  • 4 cloves minced garlic
  • 4 cups baby spinach
  • 1/2 cup milk (I used unsweetened almond)
  • 1/2 cup sharp cheddar cheese, shredded
  • Salt, black pepper, and chili powder, to taste

Directions:

1.) Cook spaghetti squash (instructions here). Scrape into a large bowl/strainer lined with paper towels and set aside.

2.) Bring a pot of salted water to a boil, then add raw butternut squash and cook until soft. Or heat pre-cooked cubes in microwave for about a minute to soften them. Then add squash to a food processor or blender and blend until smooth. Add milk and blend again until creamy, adding salt and pepper (if desired).

3.) In a large skillet, melt 1 tbsp butter and 1 tbsp olive oil over medium heat. Saute onions and garlic for a few minutes, then add in the chicken sausage and brown. Add in spinach, one handful at a time, until it fully wilts.

4.) Add creamy butternut sauce to the skillet and mix everything together. Add in cheddar cheese and stir, then season with salt, pepper, and chili powder, if desired.

5.) Divide spaghetti squash among 5 bowls/containers and then top each with sauce mixture until it’s evenly divided.

Nutrition Info (Per serving, from My Fitness Pal):

Calories 311
Fat 15 g (4 g saturated)
Fiber 5 g
Carbs 33 g
Sodium 548 mg
Protein 17 g

Lightened-up Spinach Parmesan Orzo!

Happy Monday! Hope everyone had a wonderful weekend. I tried Thai food for the first time (really good!), had some friends over for drinks, and soaked up a little sunshine. I also got the chance to try this Pinterest recipe that I had been meaning to make for awhile. I love anything involving cheesy pasta, and I had never cooked orzo before, so I was excited to try it! I tweaked the recipe a bit to suit my tastes and made some breaded chicken to go with it. It came out delicious!

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Ingredients (makes 6 servings)

  • 3 1/2 cups uncooked orzo ( use whole wheat if you can find it!)
  • 3 Tbsp. Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1/4 cup flour
  • 2 cups milk (I used unsweetened almond!)
  • 2-3 cups spinach, chopped
  • 1 cup parmesan cheese, shredded, plus extra for garnish
  1. Cook orzo according to package directions. Set aside.
  2. Heat olive oil in a medium-sized pot over medium heat. Add garlic and saute for 1 minute. Add half of the flour to form a roux and cook for an additional minute.
  3. Add about 1/2 cup of the milk to the pot and whisk to work out any lumps from the roux. When lumps are worked out, add the remaining milk and flour and whisk to combine. Bring to a simmer and cook until sauce has thickened, about 8 minutes.
  4. Add chopped spinach to sauce and cook an additional 2 minutes or until spinach has cooked down. Remove sauce from heat.
  5. Stir parmesan cheese into sauce. When cheese has melted, add cooked orzo to sauce and toss to coat. Garnish with extra parmesan cheese and serve immediately.

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All the ingredients, ready to go! [Pardon those cupcakes in the back…]

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Cooking up a LOT of orzo

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Stirring milk in with the roux

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Add in as much spinach as youd like!

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Stir in cheese! Yummm

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Finished product!

** To make the breaded chicken, I simply dipped chicken breast tenderloins in a mix of olive oil/garlic powder/Italian seasoning to coat both sides, then dredged them in Italian breadcrumbs and baked for 20 minutes at 350 degrees F.

Simple and delicious breaded chicken!

Simple and delicious breaded chicken!

Side Note: the original recipe called for 2 1/2 cups orzo, which I assumed meant uncooked…so I decided to double it since I had two boxes of orzo (each were 2 1/2 cups). So I doubled every other ingredient, but then realized I had a BOAT LOAD of orzo and not quite as much sauce. Hence why I mentioned to use 3 1/2 cups UNCOOKED orzo, because that cooks to about 6 cups of orzo haha. I ended up with about 9 cups total of pasta, so I saved what I didn’t add to the parmesan sauce to make another orzo recipe later in the week. Just goes to show how unpredictable cooking can be sometimes…

Stay tuned for another orzo recipe soon!

Yup...I made THISSSS much!

Yup…I made THISSSS much!