Spinach Lasagna

Last month we had a lot of things to cook for.  Our sweet friends, Scott and Katie, had their little boy Mason, a dear friend lost his mom, and I was going out of town and the hubby needed to be fed.  So I figured I would go ahead and pre-make three spinach lasagnas.  It was super easy to throw them together and pop them in the freezer until I was ready to cook them.  

Overall this is a great time saver.  If you are making a dish for a friend, go ahead and cook one for yourself too!

Little Mason is so sweet and precious.  I was grateful for all the time we got to spend with him and his wonderful family!

My hubby looks like a natural

Big yawn!

Mason says, "Oh dear, another admirer."

"I'm tired."

Proud dad, Scott!

This recipe is from my wonderful mother-in-law.  I tried one batch with gluten free noodles.  Not good!  Maybe I will try a different brand next time.  My picky husband was a trooper and ate maybe two servings of it, but decided he really didn't like the gluten free noodles either.  The regular noodles got great reviews by everyone who tried it!

Spinach Lasagna

Source:  My mother-in law 

Ingredients:

• 1 box of oven ready lasagna noodles
• 1 jar spaghetti sauce
• 1 15 oz. container of Ricotta cheese
• Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 boxes frozen cream spinach (cooked to package instructions-I did it in the microwave)

Directions:

In a 9x13 pan layer with sauce on the bottom, noodles, ricotta cheese, spinach, mozzarella cheese, and continue with the layers until you run out of ingredients or fill up your pan.  Top with Parmesan cheese.  Cover and bake at 375 degrees for 30 minutes.  Uncover and bake for 15 minutes.  Let sit 10-15 minutes.  

Spinach Parmesan Dip

Bad picture, but it sure was yummy!

Where did this week go?  We were so busy over Memorial day weekend, that we have spent all week recovering!  Here is a highlight of all the fun we had.

Friday night I picked some veggies to cook up for the weekend.  I forgot how great home grown veggies taste.  I am going to have to get creative with cooking zucchini and squash because I have more than I know what to do with right now!

Here is a little peak of what came off the vine.  

Saturday, I spent the day running errands.  Then we headed over to Brody's 2nd birthday party.  I can't believe he is 2!  Check our Lauren's blog for all the party details and pictures (I was bad about taking pics because there were so many "photographers" already capturing the big day).

It was great to spend time with Ms. Molly Kate (MK) and Nicole (her mom).  Nicole and I went to PT school together.  I don't get to see them nearly as much as I would like!  MK is still trying to figure out who I am and why I have this crazy camera in front of my face.  

Saturday night we celebrated Susan's birthday.  Again, no pics:(  Dinner consisted of grilled pork tenderloin with a simple dry rub of salt, pepper, and garlic powder, salad, and grilled veggies.


Sunday, I headed to the pool with my work friends while Alex helped a good friend build a fence.  It was nice to just relax in the sun.

This is Jake's, my boss, daughter Abby.  She might be the cutest thing ever!

I finally finished a book that I have been reading since our Mexico trip.  I highly recommend it for all women.  It is Beth Moore's So Long Insecurity.  I don't consider myself an insecure person, but after reading the cover it caught my attention.  I am so glad I read this book.  It really opened my eyes to areas I am insecure and ways to deviate away from those feelings.  I think most women have times, even if only for a day or two, that they feel insecurity in some way.

In an attempt to be frugal, I scanned the book shelf for something I haven't read yet.  I found this Donald Miller book that Alex read a few years ago.  I enjoyed his other book, Blue Like Jazz, so I thought I would give this a try.  I will post a review when I am finished.  

Monday, Memorial Day, finally rolled around and we were off to the lake.  Alex and I had a great time with his parents and close family friends.  

Just hanging out!

Check out this awesome boat that Matt made.  Yes, he made it!  I am super impressed.

Dakin got to ride too.

The ladies went out on an evening "cocktail cruise" on the pontoon boat.  

I made the dip for the "cocktail cruise", but we finished it long before when we got hungry for an afternoon snack.  I love garlic so I added two cloves vs. one when I made this.  Looking back, one would have been plenty.  It was a little too strong with two, even for my taste.

Spinach Parmesan Dip

Source: Real Simple

Ingredients

•          1 10-ounce package frozen chopped spinach, thawed
•          1 cup sour cream
•          1/4 cup grated Parmesan
•          1 garlic clove, minced
•          kosher salt and black pepper
•          dippers (such as carrot sticks, tortilla chips, pita chips)

Directions

1.     Squeeze any excess liquid out of the spinach.

2.     In a medium bowl, combine the spinach, sour cream, Parmesan, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the dippers.

Spinach Feta Dip

I had to sample it to make sure it was edible:)

We went to Alex's parent's house on Monday for dinner.  We were celebrating Dakin's birthday!  Susan made yummy potatoes, cesar salad, and steaks.  It was awesome.  Oh, and how could I forget the apple pie.  I didn't get to eat the crust, but the filling was delicious.

I love the time spent at family dinner gatherings.  It is relaxing and always full of good conversation.

I brought an appetizer to share.  It was super easy to throw together.  I served it with tortilla chips and cucumber slices.   I think pita chips would have been a better pick for those who do eat gluten.

My picky husband does not like feta or cucumbers so he opted out of eating this one!

Speaking of my picky husband, I just finished a great book that was recommended by my friend Lauren.  It is a good read for any wife, but especially ones that struggle with balancing attention from her husband and his attention with his job.  Here is a link to read a preview of Her Husband is Known in the Gates.

Spinach Feta Dip
Source:  Annie's Eats

Ingredients:

• 2 cloves of garlic
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 4 oz. crumbled feta
• 1/2 tsp. grated lemon zest
• 10 oz. frozen chopped spinach, thawed and drained
• Ground black pepper to taste

Directions:

In a food processor or blender, pulse the garlic until finely chopped.  Add in the mayonnaise, sour cream, feta and lemon zest.  Process until smooth, scraping down the bowl as needed.  Transfer the mixture to a bowl, stir in the spinach and season with black pepper to taste.  Cover and refrigerate until ready to serve.  

Tutterrow Breakfast Scramble

I love cooking our Sunday morning breakfast together!  I get to enjoy more than one cup of coffee, listen to music, and hang out with my favorite person first thing in the morning.  I like it because we can clean out the refrigerator and use the left over veggies from the week in an egg scramble.

The weather was awesome so we followed up this breakfast with a fun walk at the park, with all three dogs.  That is always an adventure!

Feel free to throw in whatever you have in your fridge.  We served this with some hash browns.

Egg scramble
Ingredients:

• 4 eggs
• 1/4 cup frozen spinach, chopped
• 1/2 onion, diced
• 4 pieces of cooked bacon, chopped
• 1/2 cup sharp cheddar cheese, grated
• 1 clove of garlic, minced
• salt and pepper to taste

You have to splurge with a little bacon every once in a while!

Chop the spinach first, if you put it in like this then it will take forever for it to break up.

Cook onion, garlic, and spinach over medium heat until spinach is defrosted and onion is transparent.  Add egg, bacon, and cheese and cook until done.  Serve with yummy fruit or side of your choice.

I sautee some onions first in olive oil, add a little more olive oil, add hash browns.  Serve with Trader Joe's organic ketchup.  Yum!

Sauteed Spinach

After a long day yesterday I just wanted a healthy home cooked meal, and that is exactly what I got.  My husband and I worked together in the kitchen to make this dinner come together.  I love cooking with him!  We had scallops, sauteed spinach, and garlic rice pilaf.  I will blog on the scallops and rice soon!

We always have fresh spinach in the refrigerator for salads.  I never make cooked spinach because Alex doesn't really enjoy the texture.  I was craving this yummy green stuff and not in the form of a salad so I sauteed it.  These are simple ingredients to keep on hand for a healthy side.

The flavor was awesome!  Alex tossed a little too much salt on it when it was finished, but it still made for a great side dish!  It sounds like a large amount of spinach to cook, but it cooks down to a small amount perfect for about 4 people.

Garlic Sauteed Spinach
Source:  Barefoot Contessa

Ingredients:

• 1 1/2 pounds baby spinach leaves
• 2 tablespoons olive oil
• 2 tablespoons chopped garlic (6 cloves)
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper (we used the normal stuff:))
• 1 tablespoon unsalted butter (could easily be left out to be dairy free)
• lemon

Directions:

Rinse the spinach well in cold water to make sure it is very clean.  Spin it dry in a salad spinner leaving just a little water clinging to the leaves.

In a very large pot or dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it is browned.  Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.  Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.  Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon and a sprinkling of sea or kosher salt.  Serve hot.

Hot Spinach and Artichoke Dip

Yes, this is another appetizer from the holiday party.  I promise some real food is coming soon!

Before I get to the dip I had to share this sweet shot.  My great friend, Lauren, brought her son Brody to the party.  Shortly after walking in he spotted our Elf from Elf on the Shelf.  (Although Brody calls him "Alf".)  He was so excited that the Elf had followed him all the way to Roswell from his home in Alpharetta.  Alex and Brody sat on the couch and read the Elf on the Shelf book.  It was precious!

Brody and Alex reading about the Elf!

I absolutely LOVE this dip!  I make it all the time and it is always a big hit!  I found it online back when I was in college.  This is a mock version of Olive Garden's, supposedly.  I have  never actually had spinach artichoke dip at Olive Garden so I couldn't tell you how much they are alike!

Before I was gluten free I served this with pita chips, now tortilla chips.  Warm bread would also be a great dipper.

The picture does not do it justice.  I was in a hurry to snap a shot since guests had already started eating!

Olive Garden Hot Spinach and Artichoke Dip
Source: http://www.cdkitchen.com/

1 8 oz. cream cheese (softened)
1 14 oz. can of artichoke hearts, drained and coarsely chopped
1/2 cup spinach frozen (defrosted)
1/4 cup mayonnaise (don't skimp and use miracle whip here!)
1/4 cup parmesan cheese
1/4 cup romano cheese (you can use all parmesan if that is all you have)
1 garlic clove, minced
Either 1/2 teaspoon of dried basil or 1 tablespoon of fresh basil
1/4 cup mozzarella cheese grated
1/4 teaspoon garlic salt

Allow cream cheese to come to room temperature.  Mix together cream cheese, mayonnaise, parmesan, romano cheese, garlic, basil, and garlic salt.  Mix well.

Add the artichoke hearts and spinach (I squeeze it really good with my hands to make sure it is well drained), and mix until blended.  Store in a container until you are ready to use.

Spray corningware with Pam, pour in dip, and top with mozzarella.  Bake at 350 degrees for 25 minutes or until top is lightly browned.

Creamy Spinach Artichoke Soup

I recently got this recipe from a friend's blog.  Tracy was actually the motivation I needed to get my own blog started.  She was right when she said this tastes just like the dip.

She called her version "low fat".  I did not use low fat cream cheese, but the real deal.  I think it would taste great either way.  I also used a 14 oz can of artichoke hearts because I can not get enough of them.  Lastly, Alex will not eat feta cheese.  I LOVE feta!  I put romano on his soup, but it definitely tasted better with feta on mine!

Alex ate this soup with french bread, while I ate it with tortilla chips.  Hope you enjoy this yummy soup during this cold weather!

All the ingredients ready to go.

Low Fat Creamy Spinach Artichoke Soup

From:  Souper Jenny Cooks

Serves 4-6

Ingredients:

Olive Oil

2 Cloves minced garlic (I did 3 because we were down to the center of the bulb with the smaller cloves)

1 medium yellow onion, chopped

25 oz. frozen chopped spinach

8 oz. can chopped artichokes

2 quarts vegetable broth

6 oz of low fat cream cheese (or the real kind:))

1/2 cup crumbled feta

Directions:

Heat oil over medium high and add chopped onion and garlic.  Saute for about 5 minutes.  

This is the most amazing smell, garlic and onion cooking!  

Side note:  I do not recommend using a non-stick pan over medium heat due to the potential risk factors for cancer.  You can research this more if you would like.  Unfortunately, I did not have a pot that was large enough for this soup that was not non-stick.  It is my goal to acquire some cast iron pots soon.

Add frozen spinach, artichoke hearts, and vegetable broth.  Bring to a boil and let simmer for about 30 minutes.  

Cut cream cheese and add to soup.  Puree in a food processor or blender until well blended.  

We own a VitaMix which if you are not careful will puree anything you put in it.  My first batch looked like baby food, so I was more careful with the second batch and left it a little chunkier.  

Serve with crumbled feta on top.