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Posts tagged ‘Comfort Food’

Spinach, Feta and Olive Stuffed Bread

I sort of stumbled my way to this recipe. I found myself thinking of all the things I like to eat (carbs and cheese being at the top of the list) and then just got a little crazy with spinach and olives.

Spinach, feta and olive stuffed bread is awesome as an anytime snack or meal. You can have it in the morning on the side with some eggs, for lunch with some soup, or by itself for dinner…and it gets better! This is great to make ahead of time and freeze. You can eat it slice by slice, whenever you’re feeling a little lazy 🙂

Ingredients:

– 4 oz frozen or freshly chopped spinach

– 2 oz green olives

– 3 oz reduced fat feta cheese

– 1 tbsp olive oil

– 1 garlic clove

– 4 oz crushed tomatoes (use canned)

– 1 tsp dried oregano

– 1 tsp salt

– 1 tsp black pepper

– 1 tbsp unsalted butter

– 1 tbsp parmesan

– 2 tbsp panko bread crumbs

– 1 pizza dough – I don’t know about the rest of you, but I don’t have time to make this from scratch so I would get this either from the grocery store or your local pizzeria and save yourself some time!

Instructions:

Pre-heat oven to 375.

Heat the olive oil in a sauté pan over low heat. While the oil is heating up, finely dice the garlic clove. Add the garlic to the hot oil and allow it to begin to brown. Once the garlic is slightly brown add the crushed tomatoes and spinach. Mix together in the pan and then add the salt, black pepper and oregano. Continue cooking over low heat until the spinach is wilted (about 3-5 minutes). While the spinach cooks, dice the feta cheese and olives. If you buy crumbled feta this step is not necessary! When the spinach is cooked, add in the olives and feta cheese and turn off the stove. In a separate bowl, melt 1 tbsp of butter in the microwave and then mix in the panko bread crumbs and parmesan cheese. Set aside to use as a topping for the bread.

Spread some flour on the counter and on a rolling-pin. Place the pizza dough on the counter and begin to roll it out, flipping it over after ever few rolls of the pin to evenly roll it out and ensure each side is well floured. This will keep the dough from sticking to the rolling-pin and counter. Once the dough has been rolled out in the shape of a pizza pie, place on a greased cookie sheet. Spread the spinach filling evenly across the dough, leaving a 1 inch border all the way around. Fold over one side of the dough across the spinach. Then fold the other side over and twist the ends like a twist tie. Spray with cooking spray and place in the oven for 15 minutes. After 15 minutes remove from the oven and place the butter/parmesan/bread crumb mixture over the top. Spray with some cooking spray again and place back in the oven for another 10 minutes.

Remove from the oven and allow the bread to cool for about 5 minutes before slicing.

Hostess with the Mostess: You can make this the day before your party and then just reheat it before you’re ready to serve. If you want it to be freshly made, do everything ahead of time and leave the bread on the baking sheet. Place in the oven to cook about 30-40 minutes before you’re ready to serve. No need to call everyone to the table…the smell of freshly made bread will bring them on their own.

Portobello Mushroom and Zucchini Cheesy Quesadillas

MMMMMM quesadillas!!  The perfect thing to eat, any time of day. Don’t believe me? Keep reading to see all the different ways to eat them!

1. Late night snack – what else would you want to eat at 2 in the morning when you have the munchies??

2. Game day – a portable, easy snack to eat while watching a game

3. Lunch/dinner – make a meal out of it! The portobellos add some meatiness to it and make it pretty filling.

So, if that doesn’t convince you of how these are a great anytime dish I’m really not sure what will. In any case, try out the quesadillas!

Here’s what you’ll need –

Ingredients:

1 portobello mushroom

– 1 medium zucchini

– 1 medium onion

– 1 medium green pepper

– 1 tbsp olive oil

– 1 tsp black pepper

– 1 tbsp adobo seasoning

– 1/2 cup of reduced fat shredded cheddar cheese

– 1/2 cup of reduced fat shredded monterey jack cheese

– 4 tortillas – 8″ in diameter – use whole wheat for a healthier version

Shred the zucchini and put aside. Slice the portobello mushroom lengthwise into thin strips. Peel the onion and cut in half. Slice each half into thin strips. Do the same with the bell pepper, making sure to remove all seeds (they’re not spicy so you can leave them in if you want).

In a saute pan, heat the olive oil over medium heat and add the zucchini, mushroom, onion and bell pepper. Add the pepper and adobo. Mix together and allow the vegetables to continue cooking until the onions become translucent (about 3-5 minutes). Remove the vegetables from the saute pan and set aside in a bowl.

Now the traditional way to put these together is on a skillet but to be honest…it’s SO much easier to just throw these in the oven and let them cook on their own. So…all you need to do is take a tortilla, spread half of the vegetable mixture on it, add half of the cheddar and monterey jack cheese, put another tortilla on top and repeat to make another one. Spray the quesadillas with cooking spray and put in the oven for 5 minutes. That’s it!!! Once they’re done, remove and slice it like a pizza.

Serve with guacamole (yes, I have a recipe for that too!), fat-free or low-fat greek yogurt (use sour cream if you prefer) or salsa.

Hostess with the Mostess Tip: If you’re serving this at a party for a large number of people, saute all the vegetables ahead of time. About 20 minutes before you want to serve, pre-heat your oven to 375. Create the quesadillas on a baking sheet and spray with cooking spray. Heat up the quesadillas in the oven and you’re ready to go! Sprinkle a little bit of chili powder over the quesadillas if you have it – it will add a nice touch to your presentation. 🙂

Buffalo Chicken Nachos

It’s almost game day!!! As fun as it is to watch the game, you all have to admit that the snacks that go with the game are something to look foward to as well.

I’m a huge fan of ANYTHING with buffalo chicken in it (stay tuned for some more neat ideas with buffalo chicken) so I thought why not add them to nachos to make the ultimate game day nachos? They’re so good that your friends may ask to take some home with them (be nice and let them).

These are ridiculously easy to make (a theme with my blog incase you hadn’t noticed) so you can make them anytime you’re craving a yummy snack.

Ingredients:

– 8 oz boneless chicken breast

– 1 tbsp olive oil

– 1/4 cup hot sauce

– 4 oz reduced light ranch dressing*

– 3 oz reduced fat cheddar cheese*

– 3 oz reduced fat monterey jack cheese*

– 1 bag of tortilla chips

Instructions:

Pre heat oven to 375.

Dice the chicken breast into small cubes. In a saute pan, heat up the olive oil over medium heat and add the chicken and 2 tbsp of the hot sauce. Continue cooking until the chicken is cooked all the way through (about 7 minutes). There’s no need to season the chicken with salt since the hot sauce already has salt in it.

In an oven safe dish, or a baking sheet that has been greased, arrange 3/4 of the bag of tortilla chips. Once this is done, sprinkle half of the cooked chicken, montery jack and cheddar cheese. Create a second layer of chips by putting the remaining tortilla chips on top of the first layer and then add the remaining chicken and cheese. Drizzle the remaining hot sauce (adjust to your liking) and the 4 oz of ranch dressing over the top.

Place in the oven for 5-7 minutes, until the cheese has melted. Remove from the oven and SERVE!

Hostess with the Mostess Tip: If you’re doing this for a party, make it easier for yourself by cooking the chicken ahead of time and setting it aside in a bowl (I try to use paper in these situations so that I can toss the bowl vs. having dishes pile up in the sink). If you’re not buying pre-shredded cheese, then make sure you shred the cheese beforehand. That’s really it…this is a super party friendly dish for both the hostess and the guests!