Spinach Salad

I have been on a big spinach salad kick lately.  I have never been a big salad eater, but I adore this salad.  It might just be because there are other tasty things in it rather than raw vegetables, which aren't my favorite.  But I'm trying to eat better and this is one of the salads I take to work with me (sometimes I'll take a chicken Caesar salad).  And this salad, with dressing, is about 350 calories, which is great!  I have a food scale that I love, so I will list the gram/oz measurement as well as a normal measurement of each ingredient.

2 c. (38g) spinach
5-6 (1.45 oz.) cherry tomatoes, halved
1/4 (30 g) dried cranberries/craisins
2 1/2 Tbl. (21 g) walnut pieces
2 Tbl. (21 g) crumbled feta cheese
1 tsp. sunflower seed kernels
2 Tbl. (28g) Annie's Lite Raspberry Vinaigrette

everything you need

all ready for work tomorrow!

Crockpot Ravioli Casserole

I've been trying to find new and different recipes for the crockpot.  I found this one and thought it looked pretty good.  Zak actually did this whole recipe himself, since I had a busy day and couldn't make it home.  But it turned out really well, and smelled great when I got home.  I think next time we'll use less meat, 1 1/2 lbs. seemed like way too much.  And add a little bit more salt & pepper, but overall it was pretty good!

1 1/2 lbs. lean ground beef (I'm planning on using 1 lb. next time)
1 onion, chopped
1 garlic clove, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt & pepper
10 oz. frozen spinach, thawed
16 oz. bowtie pasta, cooked
1/2 c. shredded Parmesan cheese
1 1/2 c. mozzarella cheese

1.  Brown ground beef with onion, garlic and salt & pepper.
2.  Put in crockpot and add sauce, tomatoes & seasonings.  Cook for 6 - 7 hours on low OR 4 - 5 hours on high.
3.  Add spinach, pasta and cheese during the last 30 minutes of cooking and turn temperature to high.  Make 6 - 8 servings, depending on your serving size.

I forgot to get a picture that night, so here it is in our tupperware...but still good!

Ravioli Soup

I love this recipe.  I used to ask my mom for it all the time for my birthday.  It's perfect with grated parmesan cheese and a few slices of french bread, yum!  I made the entire recipe when we had friends over, and everyone loved it.

2 (10 oz.) cans Campbell's beef broth bouillon
2 c. canned tomato juice
6 c. water
1 1/2 c. chopped carrots (in half circles)
1/2 c. chopped green onion
1 1/2 c. peeled, diced potato (can use a little extra, I love the potato in this)
2 tsp. salt
2 tsp. sugar
1/2 tsp. pepper
1/2 c. chopped fresh parsley
1 (10 oz.) box frozen chopped spinach
about 48 - 60 frozen meat ravioli, cooked (for those in the Bay Area, my mom uses the local Genova brand)
2 (8 oz. each) containers of ravioli sauce (tomato, garlic, herbs)

1.  Combine bouillon, tomato juice and water in a large pot.
2.  Bring to a boil and add: carrot, potato, onion, parsley, salt, sugar and pepper. Cover and simmer until veggies are tender.
3.  Add the spinach and gently stir in the ravioli (which has already  been cooked) and the sauce.  Heat about 10 minutes.
4.  Serve with parmesan cheese sprinkled over top, if desired.

not a great picture, but it is delicious!

Spinach & Four-Cheese Stuffed Shells with Marinara Sauce

I got this craving for a stuffed pasta dish, so I hunted all over the internet for a recipe I liked. I found one that looked easy (enough) and delicious, so I thought I'd try it on my next day off. The gal who submitted the recipe also had a recipe for the sauce, so I tried that as well. And although I bought manicotti, I was not confident enough that I could stuff them properly, so I chose to cook the giant shell pasta. Our friends came over and we devoured 95% of it! Anyways, it was yummy, and I'll make it again, with a few minor tweaks, I'm sure.

First up, the marinara sauce.
3 - 4 Tbl. olive oil
1 large onion, chopped
4 - 6 garlic cloves, minced
1 Tbl. dried basil
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1 (6 oz.) can tomato paste (can use two for thicker, richer sauce)
1 (28 oz.) can whole tomatoes, undrained and broken up with a fork before cooking
2 tsp. sugar
1 tsp. salt (I used more)
fresh ground black pepper to taste

1. Heat oil over medium-high heat.
2. Add in onions, garlic, dried red pepper flakes, basil and oregano; saute for 3 - 4 minutes.
3. Add in tomato paste and stir for 2 - 3 minutes.
4. Add in the tomatoes with their juice; simmer uncovered over low heat for 1 - 2 hours, stirring occasionally.
5. Season with salt, pepper and sugar.
(for a thinner sauce, add in some water)

stuffed pasta

3 Tbl. oil
1/4 c. onion, finely chopped
2 tsp. fresh garlic (about 2 cloves)
1 1/2 c. ricotta cheese
1 1/2 c. shredded mozzarella cheese (can use a bit more)
4 oz. cream cheese, softened
1/3 c. grated parmesan cheese (can use a bit more)
1 tsp. italian seasoning
salt to taste
1/2 - 1 tsp. fresh ground black pepper (or to taste)
1 (10 oz.) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
10 manicotti (or 3/4 box large shells), cooked and drained
4 - 6 c. marinara sauce (see above)
1/4 c. parmesan cheese
mozzarella cheese, for topping

1. Preheat oven to 350 degrees.
2. Butter a 9" x 13" baking dish.
3. In a skillet, saute onion in oil for about 4 minutes or until softened (add in garlic the last 2 minutes).
4. In a mixing bowl combine ricotta cheese, 1 1/2 c. mozzarella cheese, cream cheese, 6 Tbl. parmesan cheese, italian seasoning; beat until smooth and well combined.
5. Stir in onion mixture and spinach, season and mix well to combine.
6. Spoon into cooked and cooled shells.
7. Pour half of the pasta sauce into the baking dish.
8. Arrange shells over sauce, top with remaining sauce.
9. Sprinkle about 1/4 c. parmesan cheese (or less) over the sauce.
10. Cover and bake for 25 minutes.
11. Uncover and top with mozzarella cheese, bake 5 minutes longer, or until cheese is melted.
12. Let stand 10 minutes before serving.