Sausage Egg & Spinach Casserole

Sausage Egg & Spinach Casserole

2 lb breakfast sausage

18 eggs

1/2 c heavy whipping cream

1/2 t salt

1/2 t pepper

1/2 t red pepper flakes (opt)

1 t garlic powder

2 1/2 c cheddar cheese, divided

2 heaping handfuls (or 4 c) spinach, roughly chopped 

1. Preheat oven to 400* & grease a 9x13 pan.

2. In a big pan or pot over medium-high heat, brown sausage.

3. While sausage is cooking, mix together eggs, cream, spices, and 1 cup cheese.

4. When the sausage is just done, throw in spinach and let wilt. Temper the egg mixture by adding the sausage/spinach one spoonful at a time, stirring after each, until both mixtures are combined.

5. Pour into prepared pan & cook, uncovered, for about 30 minutes, until egg is set up and cheese has browned. Allow casserole to rest for about 10 minutes before serving. 

Italian Sausage Soup

Italian Sausage Soup

1 T butter

1 onion, diced

2 cloves garlic

1 lb Italian sausage

2 zucchinis, diced

4 c chicken broth, separated

1 t basil

1 t oregano

1 bay leaf

1/4 t cayenne pepper

14 oz can Italian diced tomatoes

8 oz cream cheese

2 c fresh spinach, roughly chopped

Parmesan cheese

 

1. In a large pot, melt butter; coat onion and garlic in butter, then add sausage and zucchini.

2. Cook for about 5 minutes, until vegetables are soft and sausage is browned.

3. Stir in 3 cups broth and herbs, followed by tomatoes; bring to a boil, reduce to a simmer.

4. Whisk remaining broth with cream cheese until smooth & add to soup.

5. Toss in spinach and allow to wilt before serving, topped with Parmesan cheese.

Tuscan Chicken Pasta - Pressure Cooker

Tuscan Chicken Pasta
2 boneless, skinless chicken breasts
2 t paprika
salt and pepper, to taste
1 T olive oil


2 T butter
1 c diced onion
1 t basil
1 t garlic powder
1 t Italian seasoning
4 1/4 c chicken broth
1 c milk
12 oz cavatappi pasta
6 oz cream cheese, softened
1 1/2 c Parmesan cheese
8 oz sun-dried tomatoes, drained and chopped
4 oz fresh spinach

1. Season chicken on both sides with paprika, salt, and pepper.
2. Turn pressure on "saute"; add olive oil once it's hot.
3. Cook chicken breasts for 2 minutes on each side, until browned outside; set aside.
4. Add butter and onion to the pot and saute for 2 minutes, until onion is soft; add seasonings, chicken broth, milk, pasta, and chicken. Cook on manual for 5 minutes.
5. Release steam; remove chicken and shred.
6. Stir cream cheese into pasta until melted and smooth; stir in Parmesan, tomatoes, spinach, and chicken.

Creamy Tomato Spinach Ravioli

Creamy Tomato Spinach Ravioli
1 (25 oz or more) bag frozen ravioli
2 t minced garlic
1 c fresh spinach, chopped
1- 14.5 oz can petite diced tomatoes
1/2 t salt
1/4 t pepper
1 1/2 t basil
1 t onion flakes
2 T flour
1 1/2 c half and half (or cream)
1/4 c Parmesan cheese

1. Boil ravioli until al dente.
2. Meanwhile, in a large pan over medium heat, heat garlic until fragrant, about 30 seconds; add spinach, tomatoes, salt, pepper, basil, and onion flakes. Stirring frequently, bring mixture to a simmer.
3. In a small bowl, whisk together flour and half and half; add to pan, along with Parmesan cheese.
4. Heat through and then turn heat down to medium low; stir until it starts to thicken, about 5 minutes.
5. Add ravioli to pan and toss gently.

Spinach and Cheese Stuffed Manicotti

Spinach and Cheese Stuffed Manicotti

1 lb fresh spinach
12-14 manicotti shells
3 c marinara sauce
15 oz ricotta cheese
1 c Mozzarella cheese
1 c Parmesan cheese, separated
2 eggs
1/2 t salt
pepper, to taste
pinch of nutmeg

1. Bring a large pot of salted water to a boil over high heat; boil spinach, uncovered, until tender, about 3-4 minutes.
2. Remove spinach with a slotted spoon and rinse with cold water until no longer hot. Drain and squeeze the excess water, and chop finely.
3. Bring water back up to boil and cook the manicotti shells until al dente.
4. Preheat oven to 350* and cover the bottom of a 9x13 pan with a thin layer of marinara sauce.
5. In a medium bowl, mix the ricotta, Mozzarella, 1/3 cup of Parmesan, and eggs with the spinach; season with salt, pepper, and nutmeg.
6. Make your own piping bag by placing the cheese mixture in a gallon-sized ziploc and cutting off one of the bottom corners. Pipe the mixture in to each of the manicotti shells and place in pan.
7. Pour remaining marinara sauce over pasta and sprinkle with remaining Parmesan cheese. Bake for 30 minutes.

Slow Cooker Sausage Tortellini Soup

Slow Cooker Sausage Tortellini Soup
1 lb ground sausage, cooked
1- 8 oz block cream cheese, cubed
1- 28 oz can Italian diced tomatoes, drained
4 c chicken broth
about 2-3 cups fresh spinach
1- 19 oz bag frozen cheese tortellini

1. Throw everything except the tortellini in the slow cooker and cook on low for 4-5 hours. Add tortellini for the last half hour. Stir it all once or twice while it cooks.

Basic (Green) Smoothie

Basic (Green) Smoothie
3/4 c yogurt (I use Yoplait Light)
1 c juice (I use Crystal Light) or water
1 banana, fresh or frozen, opt
1.25 c frozen fruit (berry medley, strawberries, peaches, etc.)
1-2 large handfuls of spinach or kale, opt
2 T flaxseed, opt

1. Place all ingredients in the blender; blend on high speed until blended well.
*Play around with ingredients and make it your own - these are just guidelines*

 

Green smoothie with spinach:

Spinach Artichoke Penne

Spinach Artichoke Penne
1 lb [whole wheat] penne pasta
2 T olive oil, separated
1- 14 oz can artichoke hearts, drained and quartered
2 c spinach, cleaned and dried
1/2 onion, coarsely chopped
1/2 c chicken broth
1 c walnuts
2 cloves of garlic, minced
1/2 pint half & half or heavy whipping cream
1 t salt
1 t pepper
1 c Parmesan cheese

1. Cook pasta to al dente; drain and set aside.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat; add artichokes to heat up and brown slightly.
3. Meanwhile, place spinach, onion, chicken stock, walnuts, garlic, whipping cream, salt, pepper, and remaining tablespoon olive oil in food processor and blend well (do yourself a favor and do not try the sauce before you blend with artichokes and pasta).
4. Stir spinach sauce into artichoke skillet and loosely cover with lid; simmer over medium-low heat for about 2 minutes.
5. Stir pasta and cheese into skillet and heat for 1 minute. Serve.