Spinach Enchiladas


Spinach Enchiladas
(yields 12 enchiladas)

1 package frozen chopped spinach (make sure to squeeze all of the liquid out!)
2 cups shredded cheese(whatever kind you like)
1 small onion, chopped
1 Tbsp cilantro
1 large can enchilada sauce (you can make it if you like, it’s pretty much just tomato sauce and spices)
1/2 cup shredded cheese (set aside to sprinkle on top at the end)
* I added some extra veggies to mine- diced zucchini and yellow squash, which I sauteed with the onions.

Sautee onions. Add spinach, cilantro, and cheese.

Pour a small amount of enchilada sauce in a 9×13 pan. Pour the rest in an 8×8 pan. Coat the tortillas in enchilada sauce by dipping them in the 8×8 pan.

Scoop spinach and cheese mixture into the dipped tortilla.

Place rolled enchiladas side by side in the 9×13 pan. Pour the rest of the enchilada sauce over the enchiladas

Sprinkle the 1/2 cup of cheese over the top of the enchiladas and bake in a 350 oven for 30-35 mins.

Delicious- enjoy!!!

Crockpot lasagna

In college I was famous for my crockpot lasagna (right, Katy?).  I always got requests to make it and sometimes I still get emails from friends asking for the recipe.  Well, here it is!  It’s SOOOO easy and OMG so good!  Just thinking about this as I type about it makes me want some so bad! lol 

Like I said a few days ago, when I come up with something on my own I don’t really “measure” my ingredients.  I just eyeball it.  Just so you know.

Box of lasagna noodles (I like whole wheat)
1/2 lb lean ground turkey
1 jar of your favorite pasta sauce (I like the classico florentine spinach and cheese)
1 can diced tomatoes, mostly drained (leave a little of the liquid)
1 1/2 – 2 ish cups mozzarella cheese

Brown the ground turkey in kindof a bigger pan.  When the meat is browned, add the pasta sauce and the tomatoes.

Spray your crockpot or put in a liner (those things are a Godsend!).  Put a couple big spoonfuls of the meat/sauce in the bottom. 

Then layer in the noodles(yes, dry!  you DON’T need to cook the noodles, they will cook from the liquid in the sauce I promise!!).  You will have to break up the noodles a bit because crockpots are round or oval and the noodles are rectangular.

Then top those noodles with some more sauce and a sprinkle of cheese.  Keep layering until you run out of sauce (you probably won’t need the whole box of noodles).  The top layer should have lots of sauce and lots of cheese.

I usually put my crockpot on low and just let it go for a while.  Mine runs a bit hot so it only takes 3-4 hrs on low.

I hope you enjoy this.  If you become famous for this lasagna make sure to give me my props!  (lol, j/k!!)


Monte Cristo Sandwiches

OMG- this is just SOO good!  You have to make this.  Like right now!  This makes four sandwiches, but it’s really easy to cut this recipe in half.  This recipe is from my clean eating magazine. 

1 lb turkey breast cutlets (or you could use chicken, or even lunch meat if you want to make it easier)
2 tsp olive oil, divided
1 1/2 tsp dried oregano
salt and pepper
3 egg whites
2 T skim milk
dash of cayenne pepper
3 T dijon mustard
8 slices whole grain bread
1 cup spinach leaves
1 pear, thinly sliced
1 slices swiss cheese

In a small bowl, season turkey with 1 tsp oil, oregano, salt and pepper

Heat a nonstick pan over med-high heat.  Add turkey and sear until fully cooked throughout.  Set aside.

In shallow dish, whisk together egg whites and milk.  Season with salt, pepper, and cayenne.  Set aside.

Spread a little dijon on each slice of bread and place onto a flat workspace.(dijon side up).  Layer equal parts spinach, pear and turkey onto four slices of bread.  Top each stack with 1 slice cheese and another slice bread(dijon side down).

Heat remaining tsp oil in skillet.  Using spatula, carefully dip one side of a sandwich into egg mixture.  With your hand on the top of the sandwich and spatula underneath, carefully flip to immerse the other side in the egg, then gently transfer to hot pan.  Let cook, turning once, until golden brown and crisp.  Repeat with remaining sandwiches.  Serve immediately.  (I like to serve these with some oven fires- yum!)



Goat cheese and zucchini frittata

This recipe is supposed to serve two, but the portions are pretty big, so it could serve more than two if you’re not super hungry.

4 eggs
Salt and pepper to taste
1 tablespoons extra virgin olive oil
Few thin slices of red onion
1 medium zucchini, thinly sliced 
2 ounce fresh goat cheese
2 roasted red pepper from a jar, chopped
Couple handfuls spinach

Beat eggs and season well. Heat oil in a non-stick pan and cook onion and zucchini until soft.


Add spinach and cook until spinach is wilted.


Add eggs and cook until almost set. Dot with goat cheese and roasted red pepper, then sprinkle with herbs(I used a little italian seasoning)


Place under broiler until golden.






Per serving: 390 calories, 30g total fat, 9g saturated fat, 435mg cholesterol, 690mg sodium, 11g total carbohydrate (3g dietary fiber, 6g sugar), 20g protein

The best fajitas you’ve EVER had!

This is no joke folks!  These are the best fajitas in the world!  And it’s all in the marinade.  I’m drooling over here just thinking about them as I type.  So let’s get to it!!

Now, just so you know when I’m coming up with this kind of stuff I don’t really measure.  I do it to taste usually, so these measurements are estimates.  If you want to add a little more of something or a little less of something go for it- they’re your fajitas!!

Marinade ingredients:
1 jalapeno, chopped
1-ish tsp of ground cumin
handful chopped parsley
the juice of 1 orange
the juice of 2 limes
big glug of canola oil (a couple of TBS)

1 lb boneless skinless chicken breasts
marinade (recipe below)
1 onion
2 bell peppers (whatever color you like)

To make the marinade, combine all of the ingredients.  Set aside.

Slice chicken into strips.  Put into a ziplock bag and pour in marinade.  Let sit for a couple of hrs (if you don’t have a couple of hrs, 20-30 mins should due).

Slice up onion and peppers for your fajitas.

Take out chicken and drain off extra marinade.  Throw chicken in hot pan (with a teensy bit of canola oil).  Sautee up chicken until it’s brown.  Take chicken out and set aside.


Add peppers and onions to pan and sautee them until they are nice and soft and a bit charred. 


Add chicken back to the pan and take off of the heat.


Now you’ve made the best fajitas in the world.  Serve them up however you want.  I suggest salsa, guac, maybe a little sour cream.  Yumm- enjoy!!