Tag: spinach

Easy Salmon and Pasta for One

One night last week, I found myself home alone – needing only to cook for one. Of course, for me, this means pasta 90% of the time. What can I say? I love pasta – so easy (and super easy to cook for 1)!

I had some salmon fillets in the freezer that I thought would work well (single serve and easy to cook in the oven). You could certainly use any salmon fillet – but, I used these by Gorton’s, since I had them on hand.

While the salmon was cooking in the oven, I was deciding what I would do with the pasta. I had some cherry tomatoes and spinach. And, lemon was an obvious addition, given that I was eating salmon.

I halved the tomatoes and chopped the spinach (I didn’t have baby spinach) and removed any stems.

Both were put in a hot skillet, with a little bit of avocado oil, salt and pepper. Once the spinach was wilted and the tomatoes were warmed through, I added the juice of 1/2 a lemon.

I dished up a serving of cooked spaghetti, added the cooked salmon and topped with the veggies.

A quick and easy (and delicious) meal for one!

Easy Salmon and Pasta for One

Cooked salmon fillet (use fillet of choice, I used a bake in the oven Gorton’s fillet)
Single serving of cooked spaghetti
Handful of fresh spinach, chopped
Handful of cherry tomatoes, halved
Juice of 1/2 lemon
Salt and pepper to taste
Avocado oil spray

  • Cook salmon, per package and set aside
  • Cook a single serving of pasta, set aside
  • Chop spinach and halve tomatoes
  • In hot skillet, with avocado oil, wilt spinach and warm tomatoes through
  • Add juice of 1/2 a lemon
  • Plate spaghetti, top with salmon filet and add the vegetables on top

by Michelle

Meatless Monday: Hearty Lentil Stew {vegetarian}

Yesterday, we decided to (mostly – not counting lunch, which was leftovers and had meat) do a Meatless Monday! A hearty lentil stew seemed appropriate. Loaded with lots of vegetables and bright flavors, this stew hits the spot.

I knew I was going to use celery, carrots and potatoes. When I found myself at Trader Joe’s today and saw that they had Delicata squash, I decided to add that in. Then when I got home, I remembered that I had a few baby bella mushrooms, so decided to use those too.

Once all of the veggies were chopped, I put them (all but the potatoes) in a medium-high heat dutch oven, with a bit of olive oil to saute. I cooked them for about 5-7 minutes, until the vegetables started to soften.

Then I added in the can of diced tomatoes, with the juice, vegetable stock, potatoes and seasonings and brought it up to a boil. I then, reduced the heat – covered the pot and simmered for 15 minutes.

I then added in the lentils and the quinoa and cooked for another 20 minutes.

Finally, I added in the spinach and the lemon juice and let it simmer, uncovered, for 5-10 minutes more.


Serve with finely grated Asiago or Parmesan cheese.

Hearty Lentil Stew

Total Prep and Cook time: 1 hour 20 min

2 cups lentils
1/3 cup quinoa
2 stalks celery, chopped
3 carrots, chopped
6 oz fresh spinach
4 red potatoes, diced
1 onion, diced
1 winter squash (I used delicata), chopped
5-6 baby bella mushrooms, sliced
6 cups vegetable broth
1 large can (28 oz) diced tomatoes, with juice
juice of 2 lemons
2 tbsp garlic, minced
2 tsp salt
1 tsp pepper
1 tsp cumin
1/2 tbsp Italian seasoning

  • Chop all vegetables to similar size
  • In large dutch oven, or pot, put small amount of olive oil – heat over medium – high heat
  • Add chopped veggies (all except the potatoes) and saute until veggies start to get soft
  • Pour in canned tomatoes, vegetable stock and potatoes and bring to a boil, then reduce heat
  • Add in seasonings, cover and simmer for 15 minutes
  • Add in lentils and quinoa and allow to cook for another 20 minutes
  • Add in the spinach and lemon juice and simmer for 5-10 more minutes
  • Serve with finely grated parmesan or asiago cheese
by Michelle

Spinach, Strawberry and Prosciutto Salad

Another busy night, which means not much time for cooking. Boiled eggs are the only thing I ‘cooked’. Even still, I did have a meal that I really enjoyed! Spinach, strawberry and prosciutto salad.

It couldn’t be easier – just baby spinach, strawberries, boiled egg, prosciutto, walnuts and Paul Newman’s white balsamic vinaigrette.

Then I added a bit of crumbled goat cheese. Delicious!!

If you have boiled eggs already (I made mine before volleyball tonight – peeled and had them ready to go, in the refrigerator), it’s a very easy salad to throw together!

by Michelle

Sausage and Spinach Baked Frittata

On Saturdays or Sundays, we like to do a brunch type meal – rather than a breakfast AND lunch. Frittatas are one of our ‘go to’ meals, for sure. We love eggs and a frittata, often, gives us the opportunity to ‘use up’ smallish leftovers in the refrigerator. Today’s frittata started with some Hillshire Farms sausage that was opened yesterday!

Not a pretty picture, but one that’s real. Also, didn’t use the pre-grated cheese in the picture, I had enough once I grated the block cheese.

For this dish, the first thing you want to do is to slice your sausage – I decided to be ‘fancy’ and slice a few pieces (6 – because my frittatas are usually sized for about 6 slices/servings) diagonally, to put on top of the frittata prior to putting it in the oven.

I, personally, could probably stand more than 1/2 of an onion – but, that might be overwhelming to some, so I stuck to 1/2 of an onion for this dish.

Combine the sausage and onion in a skillet, over medium – high heat.

Cook until the sausage has a sear and the onions are translucent. If you do the ‘fancy’ slices of sausage – cook them separate from the rough chopped sausage and onion, and set this all aside to cool a bit.

Grate your cheese (I ended up with about a cup, shredded, given the amount of block cheese I had left – but, you can just add as much cheese as you like – I am a big cheese lover, so rare is the occasion that I think it is ‘too much’ cheese) and chop your spinach.

In a bowl, whisk your eggs, milk, salt and pepper. Then add the other ingredients and mix well (I usually hold back a little bit of cheese, to top the mixture, as I love how it browns in the oven). Pour the mixture into a lightly greased pie plate (this is what I use) or frittata pan. Top with any reserved cheese and the diagonally sliced sausage.

Bake for 40-45 minutes (or until eggs are cooked through and top is nicely browned).

Sausage and Spinach Fritatta

6 eggs
7 oz Hillshire Farms smoked sausage (1/2 of a 14 oz rope)
1/2 onion
1 cup chopped baby spinach
3/4-1 cup grated sharp cheddar cheese
1 tbsp milk (or half and half or cream)
1 tsp salt
1/2 tsp pepper

  • Preheat oven oven to 400 degrees
  • Slice sausage (if you want, slice 6 slices cross ways to ‘top’ the fritatta)
  • Finely chop onion
  • Combine onion and sausage in skillet over medium – high heat. Cook until sausage is seared and onion is translucent – remove from pan and set aside to cool a bit
  • Shred cheese and chop spinach
  • In bowl, whist together the eggs, milk, salt and pepper
  • Add sausage/onion mixure, vegetables and cheese to eggs – mix well
  • Pour mixture into a lightly greased pie plate or fritatta pan
  • Bake for 40-45 minutes (or until eggs are fully cooked and nicely browned on top)
by Michelle