Last night I cooked dinner.
Spinach & feta baked potatoes
by jamieivey | Oct 6, 2008 | My Story | 11 comments
11 Comments
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Jamie-
It is so funny that you posted this, because I have been in a cooking slump lately!!! I was just going to blog and ask if anyone had a good/simple/healthy meals to share. Here is what I am making tonight: Monday’s I teach photography at Huntington University, so I am gone from 5pm-10pm. So, I try to have something ready for when Ryan comes home, so dinner is easy.
This recipe I got from a friend. It is SO EASY, PRETTY HEALTHY, AND YUMMY! (If you like mexican… 🙂
–Tortilla Soup–
2 cans of chicken (or 2-4 cooked and diced chicken breasts)
2 cans of corn–one drained (I have used fresh sweet corn too)
2 cans of chicken broth
2 cans of refried beans
2 cans of black beans–drained and rinsed
2 cups of salsa–any kind–
Directions: Open, dump, stir, and heat… (easy, huh…)
Top with Sour cream, shredded cheese, or tortilla chips.
(we use low-fat sc, low-fat shredded cheese, and baked tortilla chips)
My kids LOVE this soup, and they are so excited when this is for dinner!
If you are vegetarian, just do not add chicken, or the chicken substitute. (I can’t think of what that stuff is called???)
Have a great day! Sorry I forgot to get that stuff for you to take down. I am going to see if Salem has room for it, I think she leaves sometime this week.
I have Spinach and Cheese Roll Florentina on my menu this month, and they are amazing. What you do is boil your lasagna noodles, mix ricotta cheese spinach and mozz. cheese all together and spreed over one lasagna noodle and roll up,and repeat to as many as you want. Put some marinara sauce in the bottom of your pan, put your roll ups in the pan top with more marinara and top with cheese, then bake at 350 for about 30 mins or until cheese is hot and bubbly. I can not tell you how much of the spinach and cheese because I make for the masses not one family, but I think it would be easy to figure out. I would think one small tub of ricotta, and about a cup or so of the spinach and a hand full of cheese would do it. They are very pretty and yummy. To bad I can’t just make them for you lol. Hope all is well.
Well, I’m only cooking for 2 but this always makes waaaay more than enough…It has become one of our standards.
1/3 pound ground beef (You can leave this out.)
These sound delicious!!! I haven’t made anything from Rachael Ray that I haven’t loved. She has the best recipes. I recently made a vegetable, pesto soup that is delicious!
I forgot to tell you to add in black pepper, onion powder, garlic powder, (add as much or as little as you like) and about 1 tlbs of melted butter. OK now that is the whole receipe, sorry about that.
http://www.101cookbooks.com/
another great site for you to check out.
im cooking this tonight!
Eggplant Parmesan
INGREDIENTS (Nutrition)
3 eggplant, peeled and thinly sliced *check out local farmers market
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
Hi Jamie,
I haven’t commented in a long while but I still enjoy following along your journey to your Haitian angels. I love http://www.allrecipes.com because I can search for recipes by my taste and then pick the ones that have the highest ratings/reviews. I see someone else gave you a soup recipe, but this one is a favorite of ours in case you want to see another: http://allrecipes.com/Recipe/Chicken-Tortilla-Soup-V/Detail.aspx.
I add three types of beans (black, pinto and kidney) and doube the rest. My Haitian kids love it. It takes all of 10 minutes to prepare and is better than it sounds and looks. Enjoy!
p.s. I don’t usually go for recipes that have most things from cans but this one is too quick and good for me to pass up.
I pray for your Haitian adoption whenever I visit your blog.
Many blessings!
K at Chapter Two
i love it when you go domestic … it makes you seem so normal and you are anything but normal … hee hee … i miss having you near … sorry i haven’t checked in for a while, but so much going on here … love ya … and still praying here for your A and S …
Hi Jamie,
I thought I posted this so I hope it’s not a duplicate. Anyway, I like to make a Chicken Tortilla Soup recipe (here: http://allrecipes.com/Recipe/Chicken-Tortilla-Soup-V/Detail.aspx) because it is super fast and way more yummy than you’d expect with such simple ingredients and lots from a can. By the way, I don’t often choose recipes from cans and prefer fresh ingredients but this is too fast and easy to pass up.
I double the recipe but add three cans of beans (pinto, black and kidney, drained). I also use canned rather than frozen corn. Finally, we top with Jack cheese and lots of crushed tortilla chips.
My Haitian angels love it — chicken, beans & corn are always favorites of theirs.
I don’t comment often but stop by often. When I’m here, I pray for your Haitian adoption. ‘Hope your cuties are home soon!
K at Chapter Two
Hello! Ginger sent me your way to find some great vegetarian recipes–and this one is great! We are eating a lot of couscous with sauteed veggies (boring but yummy). I am now addicted to your blog and hearing about your beautiful family. Thanks for sharing!
Vanessa
Have you tried our Pita Pizzas yet?