Monthly Archives: February 2015

Spinach, Artichoke and Turkey Lasagna



Hello all! It’s been a while, did you miss me? ūüôā One good thing about a long winter like we’ve had is making warm and cozy dishes like this one! It’s is a different take on classic lasagna, and boy is it great.¬†The spinach, artichoke, garlic and parmesan sauce is amazingly delicious. Make sure you dip a couple crackers in it before you assemble the lasagna ūüėČ

Spinach, Artichoke and Turkey Lasagna

  • 1 teaspoon olive oil
  • 1 lb. lean ground turkey
  • 1 small yellow onion, diced
  • 4 cups fresh baby spinach
  • 2 (10 oz.) cans artichoke hearts, well drained
  • 6 tablespoons butter
  • 6-7 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • salt and pepper, to taste
  • 1 cup Parmesan cheese, grated
  • Oven ready lasagna noodles
  • 12 oz. mozzarella cheese, shredded


  1. Heat olive oil in a medium skillet. Add ground turkey and onions and cook until no longer pink. Set aside.
  2. Combine spinach and artichoke hearts in a food processor and blend until until smooth. You may need to add a bit of the artichoke liquid to thin it out a bit. (If you don’t have a food processor you can use a powerful blender or chop them well by hand.)
  3. Melt butter and garlic in a large deep skillet over medium heat until just melted. Whisk in the flour and cook stirring constantly for 2 minutes. Whisk in milk, salt, and pepper. Increase heat to medium-high and bring to a boil. Slowly add Parmesan cheese and stir until melted. Remove sauce from the heat and stir in spinach and artichokes.
  4. Butter or grease a 9×13 casserole dish. Spread 1 cup of spinach artichoke sauce in the bottom of dish. Top with a layer of noodles. Then 1/3 of the turkey and onion mixture. Spread 1/3 of the sauce over turkey and noodles. Top with 1/3 of the¬†mozzarella cheese. Layer the same way two more times, finishing with mozzarella.
  5. Cover with aluminum foil and bake at 375 degrees for 40-45 minutes. Remove foil and bake for 10-15 more minutes until browned and bubbly. Let lasagna rest for 5-10 minutes before cutting.

Makes 8-10 servings.

Recipe adapted from  Kevin & Amanda



Filed under Main dishes

Slow Cooker Black Bean Soup


I can’t believe it’s almost mid-March! Where does the time go? I love the change of seasons, and it finally feels like spring is here, yippy!

I love bean soups, and this recipe ranks pretty high up there in my book. Don’t skip the toppings though, they really make the bowl of soup over the top delicious!

Slow Cooker Black Bean Soup

  • 6 cups black beans, cooked (I recommend using dried beans, just follow the directions on the package or use my method below. You could definitely use canned beans if time is of the essence)
  • 32 oz. vegetable broth
  • 1-2 cups tomatillo salsa verde
  • 1 can Rotel (diced tomatoes and green chilis)
  • 1 red onion, diced
  • 1 or 2 green peppers, diced
  • 4 cloves of garlic, minced
  • juice of one lime, freshly juiced
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¬ľ tsp smoked paprika
  • ‚Öõ tsp cayenne pepper
  • Top with: shredded monterey jack, cilantro, avocado and tortillas (or any topping of your choice!)
  1. If using dried beans rinse the beans well and pull out the bad ones. Put them in your slow cooker and fill with enough water to cover the beans, plus two more inches. Cook on high for 3-3.5 hours until the beans are tender. Get rid of any excess liquid and you’re good to go!
  2. To make the soup, add everything but the toppings to your slow cooker and cover. Cook on low for 6-8 hours.¬†Taste and add more seasonings until it’s seasoned to your preference.¬†If you like your soup soupier add more vegetable broth. Serve with toppings.

Makes about 6-7 servings.

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Filed under Main dishes, Soups & Stews

Slow Cooker Asian Pork and Mushrooms


I realized I haven’t posted a slow cooker recipe in a while. Cooking in the slow cooker is one of my favorite things, I use it all year round. This recipe has been in my regular rotation for the last few years, so it’s only fitting I share it! The pork, mushrooms and tasty Asian sauce are a delicious combination. Enjoy!

Slow Cooker Asian Pork and Mushrooms

  • 2-3 lb boneless pork roast
  • salt and pepper, to taste
  • 2 teaspoons olive oil
  • 1 yellow onion, diced
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup water
  • 1/2 cup Tamari (soy sauce)
  • 1/3 cup balsamic vinegar
  • 3 tablespoons of sugar
  • 2 teaspoons¬†sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon Chinese five spice
  • 4-5 cloves crushed garlic
  • 1 1/2 tablespoons fresh grated ginger root
  • 12 oz sliced mushrooms
  • 5-6 stalks of bok choy, sliced (optional)
  • brown rice noodles (or rice or any asian noodle of your choice)
  • chopped green onions and cilantro for topping


  1. Season the pork with salt and pepper. Heat olive oil over medium high heat. Brown the pork on all sides until nice and browned, about 3 minutes per side. Place the pork in a large slow cooker along with the diced yellow onion.
  2. Combine chicken broth, Tamari, balsamic, sugar, sesame oil, pepper flakes, Chinese five spice, garlic and ginger; whisk well. Pour on top of the pork and onions in the slow cooker. Cook on low for 7-8 hours (flip the pork half way through cooking if you’re home).
  3. Remove pork and set aside to rest for at least 15 minutes. Add the mushrooms and bok choy to the slow cooker to cook while to meat rests. Shred the pork with two forks and add back to the slow cooker.
  4. Serve over rice noodles and top with green onions and cilantro.

Makes approximately 8-10 servings.

Recipe adapted from Skinny Taste

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Filed under Main dishes

Spicy Sausage Pasta Skillet


This recipe is as easy as 1, 2, 3! Not only is it crazy easy, it takes no time to whip up and is all done in 1 skillet! When I first considering trying this recipe I wasn’t too excited about it, but I was pleasantly surprised. It’s so much tastier than it looks and the name implies.

I’ve made it twice in two weeks (and usually I don’t repeat recipes nearly as often). I actually used smoked venison (thanks Gramps for all the venison!), and it was perfect. But any type of sausage will do just fine.

Spicy Sausage Pasta Skillet

  • 1 teaspoon olive oil
  • 12oz smoked turkey sausage, sliced
  • 1 small yellow onion, diced
  • 2 cups mushrooms, chopped
  • 4 garlic cloves, minced
  • 2 1/3 cups chicken broth
  • 1 can Rotel (diced tomatoes and green chilies)
  • 1/2 cup half & half
  • pepper, to taste
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 8oz pasta (I used rotini)
  • 4 cups fresh baby spinach
  • plenty of freshly grated parmesan cheese, for topping


  1. Heat oil in a large, deep skillet over medium-high heat. Add sausage and onions and saute about 5 minutes. Add the mushrooms and saute another few minutes. Add garlic and cook for one more minute, stirring constantly.
  2. Turn the heat up to high and add chicken broth, tomatoes, half & half, and peppers. Bring to a boil then add pasta and stir to combine. Place a lid on top, reduce heat and simmer for 10 minutes, stirring every few minutes. Add spinach then stir to combine and cook until wilted, about 2 minutes. Serve topped with parmesan cheese.

Makes about 6 servings.

Recipe adapted from Iowa Girl Eats



Filed under Main dishes