Spinach & Tomato Buttery Pasta

I swear The Pioneer Woman  and I must think alike! For lunch today, I wanted something warm and not the typical deli sandwich, so I decided to make an easy pasta dish for one. Literally 5 hours later, I was watching The Food Network and on The Pioneer Woman, she made a very similar dish, Chicken Florentine Pasta! I will definitely have to make her recipe for dinner one of these days because it looked just as tasty if not more! You can adjust the ingredient amounts depending on how many you are cooking for, again, I just made this for myself, so I'll go with what I used today. To print the recipe, click Spinach & Tomato Buttery Pasta

Ingredients:

2 oz. dried pasta (angel hair, thin spaghetti or penne will do fine)

1 cup baby spinach

4-5 roma tomatoes

1/4 cup shredded parmesan cheese

1 tsp. garlic powder

1 tbs. butter, melted

1 tbs. sea salt

Directions:

1) In a medium pot, boil water with 1 tbs. sea salt.

2) Add pasta and cook according to package, stirring frequently.

3) At about 1 minute before cooking time ends, add the spinach and tomatoes to the pot of cooking pasta (Yes, just throw it in the pot with the pasta and boiling water).

4) After cooking time is complete, drain pasta mixture and return to pot. Add the melted butter, garlic powder and shredded parmesan cheese. Toss.

5) Serve in a bowl and enjoy! Watch out for those tomatoes though! They'll burst with flavor!

Nutrition Facts
Servings 1.0
Amount Per Serving
Calories 601
% Daily Value *
Total Fat 20 g	30 %
Saturated Fat 12 g	58 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 53 g	18 %
Sodium 7257 mg	302 %
Potassium 233 mg	7 %
Total Carbohydrate 80 g	27 %
Dietary Fiber 8 g	32 %
Sugars 33 g
Protein 23 g	46 %
Vitamin A	3 %
Vitamin C	358 %
Calcium	4 %
Iron	146 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Garlicky Cheesy Creamy Corn & Spinach

I have never made any of Rachael Ray's recipes but tonight, I decided to try one out...her Garlicky Creamy Corn & Spinach with Schwan's Boneless Beef Short Ribs and Kelly's Famous Mashed Potatoes (which by the way, I used half and half this time in them...naughty)! I was pleasantly surprised that this recipe turned out the way it did, really tasty....and of course, with a few changes that I had to make...involves cheese ;) To print, click Here.

Ingredients:

2 tablespoons butter

2 cans sweet corn, drained

2 large cloves garlic, finely chopped (use more if you REALLY like garlic!)

Salt and freshly ground pepper

1 cup heavy cream or half and half

1 teaspoon grated nutmeg

2-3 bunches of spinach (about 2-3 handfuls from a pre-packaged bag)

1/4 cup shredded parmesan cheese

Directions:

1) Heat a large skillet over medium heat and add butter.

2) When the butter is melted, stir in the corn. Cook for 5 minutes.

3) Stir in the garlic and season with salt and pepper to taste. Cook for 2-3 minutes, stirring often.

4) Add the cream and nutmeg, stirring often, until very creamy, about 15 minutes.

5) Add the spinach and stir until wilted.

6) Add the parmesan cheese and stir well until smooth.

7) Season with salt and pepper if desired.

8) Serve and Enjoy!

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 310
% Daily Value *
Total Fat 21 g	32 %
Saturated Fat 12 g	60 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 62 g	21 %
Sodium 508 mg	21 %
Potassium 1190 mg	34 %
Total Carbohydrate 27 g	9 %
Dietary Fiber 6 g	24 %
Sugars 5 g
Protein 11 g	22 %
Vitamin A	7 %
Vitamin C	159 %
Calcium	3 %
Iron	173 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Incredible Spinach Artichoke Dip

Back in my College days, I used to work at a Michigan based steakhouse, Brann's Steakhouse. In addition to their fabulous steaks, they also have an incredible Spinach Artichoke Dip. But here's the thing, they came in frozen patties that we would microwave, then serve. How could I know the exact ingredients? I remember my girlfriends and I sneaking the frozen patties in our waitress aprons at the end of the night so we could make the dip at home! Yes, I was a bad girl....but hey, it was college, anything goes, right? :) Anyway, since then, I have been trying to find that one Spinach Artichoke Dip recipe that could live up to the one at Brann's Steakhouse. I found it today. I was browsing Pinterest and came across Natasha's Kitchen which has an amazing recipe for the dip. It's New Year's Eve...I MUST MAKE THIS! I only changed the ending of the recipe and well, I didn't use low fat ingredients, but otherwise, she hit the jackpot with this one! Here it is! To print this recipe without photos, click: PRINT RECIPE

Ingredients:

1 10oz frozen package of Spinach, thawed and drained well

8 oz Cream Cheese, room temperature

16 oz Sour Cream

1 stick Unsalted Butter, room temperature

2 cups shredded Parmesan Cheese

14 oz can quartered Artichoke Hearts, drained and coarsely chopped.

4 oz can diced Jalapenos, drained

3 Garlic cloves, pressed

1 tablespoon Freshly Ground Pepper

1/2 cup shredded Cheddar

Directions:

1) Preheat oven to 350°F.

2) In a medium pot over medium heat, add together the cream cheese, sour cream, butter and parmesan cheese. Make sure to stir well until full melted and an even consistency.

 3) Stir in chopped artichoke hearts, jalapenos, spinach , pressed garlic cloves and freshly ground pepper.

This is what it should look like...don't be discouraged if you think your initial ingredients look "curdled". Just keep stirring with a whisk or fork. The clumpiness is mostly because of the shredded cheese.

4) In a baking dish sprayed with non-stick cooking spray, transfer the mixture to the dish and bake for about 10-15 minutes at 350°F until bubbly and the top starts to brown.

5) Remove baking dish from oven and top with the shredded cheddar cheese. Crank up the oven to broil and broil for about 3-5 minutes, or until the cheddar cheese is bubbly and a bit browned.

6) Serve with chips, veggies or toasted baguettes!

Nutrition Facts
Servings 10.0
Amount Per Serving
Calories 321
% Daily Value *
Total Fat 25 g	38 %
Saturated Fat 16 g	78 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 74 g	25 %
Sodium 817 mg	34 %
Potassium 73 mg	2 %
Total Carbohydrate 7 g	2 %
Dietary Fiber 2 g	7 %
Sugars 2 g
Protein 17 g	35 %
Vitamin A	1 %
Vitamin C	29 %
Calcium	4 %
Iron	48 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes