spinach Archives - Ari's Menu

Caprese Pasta

February 25, 2013 · by Ari ·

I find that people have strong opinions on tomatoes. Either you’re ordering them on all your salads and sandwiches, or you absolutely hate them.

I used to be a total hater. I always loved salsa, and I liked tomato sauce as long as it wasn’t chunky, and I liked ketchup, although I’ve never been one of those people who goes crazy over ketchup. There are so many awesome condiments out there with so much more flavor! I’ve never understood the people that put ketchup on everything.

Like my husband. He puts ketchup on macaroni and cheese. WHAT IS THAT??? I will season the crap out of some meat, and we will sit down to dinner, and he grabs the ketchup bottle. What a jerk.

Anyway, I never used to be a tomato fan. My dad would order a caprese salad, and I would just eat the cheese. Not that this was abnormal behavior for me with any dish. All my friends still make fun of me about the way I used to eat. I would order food, eat until I started to get full, then proceed to pick all the cheese out. What can I say? I’ve always loved my cheese. 😉

Somewhere along my healthy living journey, I turned the page on tomatoes. Now, I eat the whole caprese salad (or pasta), but the best part is still the mozzarella cheese. 😉

In this pasta, the cheese gets just warm enough to get a little soft, melty, and gooey. I could have picked it out all night long, and lived on the cheese alone, but it was even better paired with the fresh basil, and juicy tomatoes.

This pasta takes everything I love about a caprese salad, and translates it to a full, protein packed, delicious dinner. It was so easy–ready in about 20 minutes, and my whole family loved it!

Caprese Pasta

yield 8 servings

13 oz box whole grain penne (brown rice, whole wheat, quinoa, whatever you like)
3 cloves garlic, finely chopped
2 tbsp olive oil, divided
1-2 tbsp balsamic vinegar
5 fresh basil leaves, chopped
salt and pepper
3 chicken breasts, grilled and sliced
8 oz part skim mozzarella, cubes
2 big handfuls baby spinach, stems removed
10 oz cherry tomatoes, halved

Directions:

Cook pasta according to package instructions.
In a large skillet over medium heat, cook garlic in 1 tbsp olive oil until fragrant. Add cooked and drained pasta, and toss with remaining oil, vinegar and basil. Season with salt and pepper.
Add chicken, cheese and spinach, and gently toss until spinach slightly wilts, and cheese softens. Remove from heat and stir in tomatoes. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Spinach Artichoke Deviled Eggs

December 5, 2012 · by Ari ·

The other day, Steve and I had a little conversation that went something like this…

Me: When are deviled eggs in season?
Steve: Umm, deviled eggs are always in season.

Point taken.

Plus, you can’t just eat peppermint bark and eggnog all day long for the entire month of December, right? Actually that doesn’t sound like a terrible idea…

But with all the holiday parties going on this time of year, it’s always nice to have an easy recipe on hand that isn’t a dessert since, you know, every single person you know will be bringing ginger cookies and truffles. Including me. I will be bringing dessert. Every.Single.Time. But sometimes I also bring non dessert with my desserts to, ya know, “balance” and “make good choices”.

Can we just talk for a moment about the brilliance that is the spinach+artichoke+cheese combination??? So.Freaking.Good. Pretty much every time I go out to eat and they list spinach artichoke dip as an appetizer, I sit there for a good 10 minutes trying to convince myself it’s “healthy” because it has the word spinach in the title.

But I have the BEST news. Yes, the BEST. In all caps because I get really excited about food. These are the best of, like, every world imaginable–deviled eggs, spinach artichoke dip, and still being able to fit into your pre-holiday-jeans all in one perfect little egg!

They have just a liiiittttle bit of miracle whip (or mayo if you’re one of those weirdos who hates miracle whip), Greek yogurt and light whipped cream cheese to get the perfect creamy consistency plus the delicious flavors of spinach and artichoke hearts perfectly spiced and topped with a little parmesan cheese to give you the full cheese dip effect, then sprinkled with paprika because, well, that’s what you do to deviled eggs. 😉

Spinach Artichoke Deviled Eggs

yield 2 dozen

12 hard boiled eggs
1/2 cup nonfat Greek yogurt
2 tbs light miracle whip or light mayo
2 tbs light whipped cream cheese
large handful spinach, chopped
3/4 cup artichoke hearts, chopped
1 tsp lemon pepper
1 tsp Spike seasoning
dash salt
1/4 cup grated parmesan cheese
paprika for dusting

Directions:

Split hard boiled eggs length wise and scoop the yolks out into a medium mixing bowl.
Add Greek yogurt, miracle whip/mayo and cream cheese to egg yolks and beat until well combined. Beat in spinach, artichoke hearts,lemon pepper, Spike and salt.
Use a piping bag, extra small cookie scoop or spoon to transfer egg yolk mixture evenly between the egg whites (you may have some extra left over).
Top each egg with a pinch of grated parmesan then sprinkle lightly with paprika.

Spaghetti & Spinach Avocado “Pesto”

May 7, 2012 · by Ari ·

I used to be a really picky eater. Okay, who am I kidding…I am a really picky eater, but now I’m picky differently. I actually do like almost everything, but there was a time where anything green was immediately vetoed.

These days, I see green things and I think GET IN MY BELLY!! Seriously. I freaking love vegetables. It’s kind of ridiculous. Sometimes Steve calls me a rabbit because I eat so many veggies. There are worse things to love, right?

I actually didn’t intend for this to be a pesto. The original recipe didn’t call it a pesto, but I was surprised that, at least in my weird-o taste buds, it tasted just like delicious, oily, cheesy pesto sauce!

You guys, I freaking love pesto sauce. I also used to think it was healthy. Because it was green and not alfredo sauce. But let’s be real friends, the main ingredient is olive oil. And yes, olive oil is good in moderation, but when you like your noodles like me–sauce with a side of pasta, it adds up real quick.

So I was happy and surprised when this dish tasted just like a creamy pesto sauce! I made it for Steve, my mom, Hank and Charlie, and everyone was a huge fun!

Spaghetti & Spinach Avocado “Pesto”

yield 5 servings

adapted from Perry’s Plate’s Creamy Spinach Avocado Pasta

10 oz box whole grain spaghetti (whole wheat, brown rice, quinoa, etc.)
1/2 tbs light whipped butter
3 cloves garlic, minced
6-8 oz baby spinach
salt and pepper to taste
1/3 cup nonfat plain Greek yogurt
1 avocado, peeled, pitted, and cubed
1 tbs dried rosemary
1 oz bleu cheese
2 tbs freshly grated parmesan cheese

Directions:

Cook pasta according to package instructions. When it’s finished, drain, setting aside 1 cup starchy cooking liquid. Set pasta and reserved liquid aside.
In a large, high rimmed saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes.
Add salt, pepper, and spinach to the saucepan. Cover and reduce heat to medium-low. Cook 4-5 minutes or until the spinach is completely wilted.
Transfer spinach and garlic to a medium mixing bowl. Add yogurt, avocado, dried rosemary, and 1/2 cup reserved pasta water. Stir lightly, then blend using an immersion blender (or transfer to full blender or food processor).
Transfer sauce back to pan, and stir in cheeses. If sauce is too thick, add extra pasta water until is reaches your desired consistency.
Add cooked pasta and toss thoroughly to combine. Serve and top with extra parmesan if desired.

Spinach Artichoke Mac & Cheese

May 1, 2012 · by Ari ·

Honestly, is it ever too early to start carb-o loading?

I think not. I really can’t believe I didn’t think of this sooner. There aren’t many things I love more than mac & cheese and spinach artichoke dip. Or just anything including cheese 😉

In fact, when I was younger and I started to get full, I would just pick any remaining cheese out of whatever dish I was eating. Hey, I never said there wasn’t a reason I was 80 lbs overweight. Clearly, I cannot give up cheese forever. I tried once, and I think I lasted 36 hours. Therefore, it is clearly necessary for me to create creamy, cheesey dishes like this baby.

This mac & cheese is creamy, filling and full of flavor, but doesn’t leave you feeling heavy and overly full at the end. Instead of tons of pasta, it’s packed with veggies!

Also, start to finish is about 15 minutes. Yes please.

Spinach Artichoke Mac & Cheese

yield 6-8 servings

8 oz dry whole grain pasta of choice
1/2 tbs light whipped butter
3 cloves garlic, minced
8 oz reduced fat cream cheese
1 cup unsweetened almond milk
1 oz herbed goat cheese
1/4 cup freshly grated parmesan cheese
2 tsp lemon pepper
salt to taste
10 oz package frozen spinach, thawed (you could easily use fresh as well)
2 cans artichoke hearts, chopped

Directions:

Place butter and garlic in a large, high rimmed pan over medium heat. Cook until fragrant (about 2-3 minutes).
Add cheeses, milk, salt and pepper and whisk together until everything melts together in a creamy sauce. When sauce has come together, stir in spinach and artichoke hearts.
Meanwhile, cook pasta according to package instructions. When fully cooked, drain and transfer into sauce.
Toss pasta and sauce until fully combined, and serve.

Caprese Pasta

Spinach Artichoke Deviled Eggs

Spaghetti & Spinach Avocado “Pesto”

Spinach Artichoke Mac & Cheese

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