Spinach Pizzas

I love Trader Joe's. I don't get over there very often but when I do go I stock up on the good stuff. My friend Carly recently posted some items that can't be beat, as far as price goes, and we all know Trader Joe's has some amazing things! Here's my newest find...



These are way good. (Found in the refrigerated section.) I am about the wimpiest person in the world when it comes to spice (I think the tacos from Jack in the box are too spicy) and these are not spicy. They have a good flavor but are by no means spicy. What I love about these is that they are totally versatile. You can heat them and eat them as they are, you can break out some hummus and have a really yummy snack. The other day I even scrambled some eggs and made myself a quick breakfast burrito type thing before my morning workout!


Anywhoo, I just spread some spaghetti sauce on top to hide the spinach a little and then topped it with cheese and through it in the oven!


Served with milk and fruit this was literally dinner in a flash!

For all you Trader Joe's lovers... let me know your favorites or easy prep dinners with Trader Joe's ingredients! Enjoy!

Chicken Pasta with Tomato Cream Sauce

This is a huge favorite of mine! Fresh herbs and a tomato cream sauce just make this dish scream YUM! Oh, and a side note, in case I haven't already mentioned it, I am not a huge tomato fan. I can do spaghetti sauce and things like that but if the idea of this tomato sauce turns you off, just try it and then judge. It's SO good!

3/4 lb of pasta ***
2 Tbsp butter
2 Tbsp olive oil
1/2 onion, chopped
3 cloves garlic I crush it in the garlic press
2-3 chicken breasts, diced (or more if you like a lot of meat)
1/2 cup dry white wine (can substitute chicken broth)
1 small can tomato sauce
1 cup heavy cream
1 cup shredded Italian Cheese
FRESH Basil
FRESH Italian Parsley
FRESH Chives
(Or any combination of the three)

Start your pasta water. When the water is boiling, salt the water. Then chop your onion and get your garlic ready. Put butter and oil in a large pan and heat. Add onion and garlic and cook until soft. Salt and pepper diced chicken and add to pan, let the chicken sit for a few minutes to get a nice brown color on them. When chicken is cooked through add white wine and cook for a few minutes. Then stir in tomato sauce and then the cream. Let simmer for about 5 minutes and whisk in the cheese. Just before serving, add the herbs. Garnish with fresh herbs and Italian cheese and enjoy!

***I like plenty of sauce with my pasta. I always cook the whole box and then use the rest for something else but trust me, only use 3/4 of the lb. :)

Meat Muffins

This is a favorite of my husbands, his mom has been making them for years. They have a wonderful gravy from the soup and are definitely a comfort food.

1lb ground beef
1 small onion, minced
1 clove garlic, minced
A few shakes worcestershire sauce
Half a package of Saltine or Ritz crackers, crushed
1 egg
2 cans Campbell's Golden Mushroom Soup

Mix all ingredients except soup and make into 4 individual meatloaves. Pour undiluted soup over each meatloaf. Bake for 50-60 min at 350*

Serve with rice or potatoes and a green salad or broccoli.

Pork and Potato Crockpot

This recipe is from my friend Tara. It's easy and kid friendly! Best of all, at the end of a long day, dinner is already done! :)

2 Thick pork chops
One package of frozen hash browns (shredded)
1 can cream of chicken soup
1 cup sour cream
salt
pepper
A handful or so of shredded cheddar cheese

Spray your crockpot and turn it to low. Combine soup, sour cream and hash browns and put in crockpot. Season both sides of the pork chops with s/p and put them on top of the potato stuff. Cook on low for 6-8 hours or until the chops are done/tender.
What I did then was kind of fold the pork chops into the middle of the potatoes and put a little more cheddar on top and let it go for about 15 more minutes until it was melted. Yummy!

Caramel French Toast

I think this is made at every MOPS meeting I go to. It is soooo good and is always GONE!

8 slices of French Bread or Challah Bread (thick)

Melt together in small sauce pan
1 c. Brown Sugar
1 Stick Butter
1T. Corn Syrup

Beat together…
Six eggs
1 ½ cups milk
1 t. vanilla

Arrange bread in a 9x13 pan. Trust me it has to be thick! Using regular sandwich bread just will not work with this recipe. Pour milk mixture over the bread. Pour caramel over everything. Bake @ 350 degrees for 30-40 min. Oh my goodness this is amazing!!!! Serve with fresh fruit compote or whipped cream even!

Maple Mustard Glazed Chicken

Adapted from noblepig

2 boneless, skinless chicken breasts, pounded flat
6 Tablespoons Dijon mustard
4 Tablespoons maple syrup
2 Tablespoons whole-grain mustard
2 Tablespoons brown sugar
1/2 teaspoon dried thyme
1/2 cup all-purpose flour
1 cup seasoned bread crumbs
1 Tablespoon olive oil
1 Tablespoon water
1/2 teaspoon salt
1/4 teaspoon pepper

In a small bowl, make the glaze by combining, Dijon mustard, maple syrup, whole-grain mustard, brown sugar dried thyme. Set aside.

Mix flour with salt, pepper, and seasoned bread crumbs on a plate. Dip the chicken into the flour, making sure to coat completely.

Heat olive oil in a large, nonstick skillet over medium heat. Cook the chicken breasts for 2 minutes on each side, just until browned.

Place the chicken on a baking sheet covered in parchment paper. Thickly brush the glaze on the chicken.

Place in a 400 degree oven for 10 minutes. Serve immediately. YUM!!!

Chicken Tortilla Casserole

6 whole boneless chicken breasts
1 can cream of mushroom
1 can cream of chicken soup
1 cup milk
1 1/2 cans green chili salsa
1 pound shredded cheddar cheese
1 onion grated (or finely chopped)
1 dozen corn tortillas cut into 1 inch squares (using a pizza cutter makes cutting the tortillas easier and quicker)
Cook chicken and cut into 1 inch pieces (or vice versa, I'm not there to see!) Combine soups, milk, and salsa. Butter a 9X13 baking dish and layer as followed: soup mixture, tortillas, chicken, cheese, continue layers until gone.
Top with remaining cheese. Bake in 350 degree oven for one hour or until hot and bubbly. Serve immediately.
Can serve with sour cream and/or jalapenos on the side.
Note: Regular salsa can replace green chili. Salsa can be added to taste and "color preference." I add more to get a pinky color, but a friend of mine adds less to get a more pale color. To save time, you can mix all the ingredients together and then pour into the pan instead of layering, but the tortillas have a tendency to clump together.

Corn, Sausage and Potato Chowder

Adapted from Food Blogga

1 tablespoon butter
1 cup yellow onion, chopped
2 cups Yukon Gold potatoes, chopped
2 cups vegetable broth (I used chicken because that's what I had and that's how I cook!)
2 cups fresh corn kernels (can use frozen or canned as well)
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
freshly ground black pepper
2 cups low-fat milk
1/4 cup sharp cheddar cheese, shredded
3 tablespoons finely chopped fresh parsley
1 package fully cooked sausage (I prefer Aidell's Chicken and Apple)

In a deep pot over medium-high heat, melt butter. Saute onions for 5 minutes, or until lightly browned. Add potatoes and broth, and bring to a boil. Reduce heat to medium-low; add corn kernels, cayenne, salt, and black pepper, and stir well. Cook until potatoes are tender, about 15 minutes. Add the milk, cheddar cheese, and parsley. Turn off heat and allow chowder to cool for 5-10 minutes.

Can be pureed in 2 batches or puree one batch and leave some chunks in there. This is how my hubby prefers things so I leave some big chunks for him!

Chicken Artichoke Bake

This is another good potluck dish and an amazing way to depart from normal ways of preparing chicken. It is SO good!

Artichoke Chicken Bake
1/4 c butter
6 chicken halves
1c. chopped onion
1 clove garlic
3 Tbsp flour
1/4 tsp salt
1 1/4c dry white wine
1c chicken broth
3 ounces cream cheese
1 can (14oz) artichoke hearts, drained and halved

Melt butter in large skillet. Add chicken and cook for 5 min on each side. Remove chicken from skillet, reserving pan drippings and place chicken in casserole dish. Saute onion and garlic in reserved pan drippings until tender. Add flour and salt and cook one minute, stirring constantly. Gradually whisk in wine and broth stirring until mixture is thickened. Add cream cheese stirring until melted. Remove from heat and set aside. Arrange artichoke hearts over chicken and spoon cream cheese mixture over chicken and artichokes. You may cover and refrigerate up to 24 hours. Serve over noodles or rice.

*Note, the original recipe calls for slivered almonds on top but I don't do that.*