Posts Tagged ‘healthy’

Creamy Parmesan Tomato Soup

Creamy Parmesan Tomato Soup

 

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Ever since our colder, crisper weather hit, I have been craving a big bowl of creamy tomato soup.  I love tomato soups of all kinds: regular tomato soup, tomato basil soup, creamy tomato soup, and so on.  And tomato soup is so easily paired with a yummy grilled cheese or with some croutons or crackers.

This week, though, I just wanted the soup by itself, so I thought I’d throw in some Parmesan cheese for a little extra flavor.  I also opted out of using heavy cream (even though it makes tomato soup SOOOO heavenly and creamy) just to have a healthier version.

Recipe Ingredients:

  • 4 tablespoons butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 (28 oz.) cans whole tomatoes
  • 3 cups chicken stock
  • salt and pepper, to taste
  • basil (about a 1/2 cup chopped, if fresh; about 2 tbsp if dried flakes)
  • 1/2 cup half and half
  • 1.5 cups grated Parmesan cheese
  • shredded cheese, sour cream, or anything else you may prefer for a garnish

Recipe Instructions:

In a large saucepan or dutch oven, melt butter; cook onion until translucent over medium-high heat.  Add garlic and allow to cook for just a minute or two, stirring constantly so as not to burn.  Add tomatoes (juice and all), chicken stock, Parmesan, and salt and pepper.  Bring to a boil, then allow to simmer for 10-15 minutes on low heat.  If you have an immersion blender, use it to blend ingredients to your desired consistency.  I like mine as smooth as possible so I blended for a while.  If you don’t have an immersion blender, carefully transfer small portions or batches at a time to a regular blender then return to sauce pan.  When blended to your desired texture, add basil and half and half.  Stir until well-incorporated.  Serve immediately and top with cheese and sour cream, if desired.

Creamy Parmesan Tomato Soup

Mister Spice and I give this recipe 3 out of 5 herbs.  While it was flavorful, I think that using heavy cream would have made it “creamier” (duh!) which is what I was really craving.  However, it was unique and different from a lot of tomato soup recipes I have tried before.

Creamy Parmesan Tomato Soup

 

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Creamy Parmesan Tomato Soup
Author: Sister Spice
Ingredients
  • 4 tablespoons butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 (28 oz.) cans whole tomatoes
  • 3 cups chicken stock
  • salt and pepper, to taste
  • 1/2 cup fresh basil, chopped; if using dried flakes, about 2 tbsp
  • 1/2 cup half and half
  • 1.5 cups grated Parmesan cheese
  • shredded cheese and sour cream for garnish, if desired
Instructions
  1. Melt butter in large saucepan or dutch oven over medium-high heat and cook onion until translucent; add garlic and stir around pan for one minute.
  2. Add tomatoes, chicken stock, Parmesan, and salt and pepper and bring to a boil, then reduce to low and simmer for 10-15 minutes.
  3. Use an immersion blender to reach desired consistency, or transfer soup in batches to a regular blender before returning to pot.
  4. Stir in half and half and basil; serve immediately with garnish.

 

Turkey and Sweet Potato Chili

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I don’t know what the weather has been doing in your neck of the woods, but around Northeast Tennessee, it has been going back and forth between 70 degrees one week and 30 the next.  Confusing and frustrating, to say the least.  However, on those 30 degree days, it is awfully nice to hunker down with a hearty, comforting meal like this Turkey and Sweet Potato Chili!  Easy to whip up, super healthy, and makes for some fabulous leftovers!

Turkey and Sweet Potato Chili

Adapted from www.skinnytaste.com

Recipe Ingredients:

  • 1 to 1.5 lbs lean ground turkey (93/7 works best)
  • kosher salt, to taste
  • 3 tbsp minced garlic
  • 1/2 cup chopped onion
  • 8 oz can tomato sauce
  • 10 oz can Rotel tomatoes with green chilis
  • 15 oz can black beans
  • 3/4 cup water
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1 medium sweet potato, peeled and diced into 1/2 inch cubes
  • fresh cilantro and sour cream for garnish, if desired

Recipe Directions:

Brown turkey in a large skillet over medium-high heat, breaking it up into small chunks.  Add salt and cumin.  When meat is cooked through, add onion and garlic; cook for three minutes over medium heat.  Add remaining ingredients, then cover and simmer over low-medium heat for 25 minutes.  Make sure potatoes are soft and cooked through.  Serve with a dollop of sour cream and some fresh sprigs of cilantro.

Turkey and Sweet Potato Chili

This dish is sure to please and last a few days!  We give this recipe 4.5 herbs!

Turkey and Sweet Potato Chili
Author: Sister Spice
Ingredients
  • *1 to 1.5 lbs lean ground turkey
  • *Kosher salt, to taste
  • *3 tbsp minced garlic
  • *1/2 cup chopped onion
  • *8 oz can tomato sauce
  • *10 oz can Rotel tomatoes with green chilis
  • *15 oz can black beans
  • *3/4 cup water
  • *1/2 tsp cumin
  • *1/4 tsp chili powder
  • *1/4 tsp paprika
  • *1 medium sweet potato, peeled and diced into 1/2 inch cubes
  • *fresh cilantro and sour cream for garnish, if desired
Instructions
  1. Brown turkey in large skillet over medium-high heat; season with salt and cumin. Add onion and garlic and cook for three minutes. Reduce heat to medium and add remaining ingredients except for sour cream and cilantro. Cover and simmer for 25 minutes. Serve immediately with garnish.

 

Jamaican Jerk Chicken Bowls

Jamaican Jerk Chicken Bowls

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Sometimes, you just have to be creative with the ingredients you have on hand because you forgot to plan ahead for dinner.  This week, I was able to come up with a recipe similar to others I’ve seen before.  I happened to have some chicken and a bottle of Caribbean Jerk marinade, and, well, the rest just happened to be lying around.

Recipe Ingredients

  • 2-3 chicken breasts
  • 1 bottle of Caribbean Jerk marinade
  • 1 can black beans
  • 1 cup quinoa (you could also use rice)
  • 2 cups chicken stock
  • 1-2 cups fresh pineapple chunks
  • 1 small jalapeno
  • 1 lime
  • a handful of fresh cilantro

Jamaican Jerk Chicken Bowls

Marinade chicken for at least a few hours (24 hours would be best).  Bring chicken stock and quinoa to a boil.  Reduce heat, cover, and simmer for about 15 minutes or until all moisture is absorbed.  Meanwhile, grill the chicken until cooked through and chop it up.  Next, heat beans in a small skillet, and then mince the jalapeno and add to skillet.

When quinoa has cooked, fluff with a fork and squeeze the juice of the lime over it.  Chop up some cilantro and mix in as well.  Place quinoa in bowl, then add beans, chicken, and pineapple.

Jamaican Jerk Chicken Bowls

This dish was tasty and unique, but I think there are some things you could do to add to it (fried plantains, for instance).  It was kind of a lot of work, but it was healthy, nutritious, and interesting.  Mister Spice and I give the recipe 4/5 herbs.

Jamaican Jerk Chicken Bowls

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Jamaican Jerk Chicken Bowls
Author: Sister Spice
Ingredients
  • *2-3 chicken breasts
  • *1 bottle of Caribbean Jerk marinade
  • *1 can black beans
  • *1 cup quinoa (you could also use rice)
  • *2 cups chicken stock
  • *1-2 cups fresh pineapple chunks
  • *1 small jalapeno
  • *1 lime
  • *a handful of fresh cilantro
Instructions
  1. Marinade chicken for several hours or overnight.
  2. Bring quinoa and chicken stock to a boil; reduce heat, cover, and simmer for 15 minutes or until all moisture is absorbed.
  3. Grill chicken until cooked through, then chop into small pieces.
  4. Heat beans in a small skillet, then add minced jalapeno. Cook until heated through.
  5. Squeeze lime juice over quinoa and mix well; add chopped cilantro.
  6. Assemble quinoa, chicken, beans, and pineapple in bowl. Garnish with cilantro.

Spaghetti alla Ceci (Chickpeas)

Spaghetti all Ceci

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It’s meatless Monday!  It’s also another Rachael Ray recipe day.  I’ve never had this dish before, but Rachael caught my attention when she mentioned in her Express Lane Meals cookbook that it’s a traditional Italian dish.  It’s basically spaghetti noodles and a tomato sauce that includes chickpeas.  It was…different.  One thing it was for sure is healthy!  I used whole wheat noodles, and one serving of chickpeas has seven grams of fiber!  Those Italians know how to do it right.

Recipe Ingredients

  • 1 lb spaghetti noodles
  • 3 tbsp Olive Oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried thyme (I didn’t have any, so I used Italian seasoning)
  • 3-4 garlic cloves, chopped
  • salt and black pepper, to taste
  • 1/2 cup dry white wine or chicken stock
  • 14 oz can crushed tomatoes
  • fresh or dried parsley
  • grated Parmesan

Spaghetti alla Ceci

Prepare pasta according to package instructions.  While spaghetti cooks, heat a large skillet with olive oil over medium heat.  Add red pepper flakes and garlic.  Place the chickpeas in a food processor and pulse to a fine chop, then add to skillet.  Season mixture with thyme (Italian seasoning), salt, and pepper.  Saute for 3-4 minutes, then add crushed tomatoes.

 
Spaghetti alla Ceci

 

Spaghetti alla Ceci

Add the wine or stock and cook down for 30 seconds.  Drain pasta and toss with the sauce.  Garnish with parsley and Parmesan cheese.

Mister Spice and I thought this dish was…ok.  We definitely prefer a meat sauce, but hey, for meatless Monday, it was just fine!  We give it 3/5 herbs.

Spaghetti alla Ceci chickpeas recipe

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Spaghetti all Ceci (Chickpeas)
Author: Sister Spice
Ingredients
  • 1 lb spaghetti noodles
  • 3 tbsp Olive Oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried thyme (I didn’t have any, so I used Italian seasoning)
  • 3-4 garlic cloves, chopped
  • salt and black pepper, to taste
  • 1/2 cup dry white wine or chicken stock
  • 14 oz can crushed tomatoes
  • fresh or dried parsley
  • grated Parmesan
Instructions
  1. Prepare pasta according to package instructions.
  2. Heat oil in skillet over medium heat and add red pepper flakes and garlic.
  3. Pulse chickpeas in a food processor to a fine chop and add to skillet.
  4. Season mixture with thyme, salt, and pepper; add tomatoes and saute for 3-4 minutes.
  5. Add white wine or chicken stock and cook down for about 30 seconds.
  6. Drain pasta and toss with sauce. Garnish with parsley and Parmesan.

Pesto Chicken Penne

pesto chicken penne

Pinit

Are you a pesto fan?  I had never had pesto until I was in college, and I fell in love with it! I’ve had lots of different types of pesto (with pine nuts, without pine nuts, etc) and I typically like it all.  This recipe, adapted from Lisa’s Dinnertime Dish, whips up an easy pesto on top of some chicken and whole wheat pasta for a quick and nutritious meal.

Recipe Ingredients

  • 12-16 oz whole wheat penne
  • 2 boneless, skinless chicken breasts (it looks like I have 5 but they are sliced in half)
  • 2 big bunches of fresh basil
  • 1-1/2 cups grated Parmesan
  • 2 tbsp chopped or minced garlic
  • 1/2 cup olive oil
  • garlic powder to taste
  • salt and pepper

pesto chicken penne

Sprinkle chicken with garlic powder, salt, and pepper.  Pour about a tbsp or two in a large skillet and cook chicken for 3-4 minutes on each side, or until it is no longer pink. In the meantime, cook pasta according to package instructions.

pesto chicken penne pesto chicken penne

In the meantime, blend two bunches of garlic, 2 tbsp garlic, 1/2 cup olive oil, 1/2 cup Parmesan cheese, 1/2 tsp salt, and a dash of pepper in food processor.

pesto chicken penne

When pesto is done and pasta is almost done, chop chicken up into bite-sized pieces.

pesto chicken penne pesto chicken penne

Drain and rinse pasta.  I like to sprinkle Parmesan directly on the pasta, but you don’t have to do that!

pesto chicken penne

Pour pesto over pasta, then add chicken.

pesto chicken penne pesto chicken penne

Mix well and top with fresh basil if you desire.  I must say this dish was light and fresh, but the basil really needed some pine nuts.  About 1/4 cup would do it.  You could also top with some pine nuts as well.  This dish gets 3/5 herbs!

pesto chicken penne

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Blackened Chicken with Quinoa and Avocado Cream Sauce

blackened chicken

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I love chicken, but I grow tired of eating the same ol’ chicken dishes every week.  This week, I decided to spice things up a bit, using a recipe from Stefanie at Sarcastic Cooking Blog.  I must say that it looked like a lot of work, but it was relatively simple and so delicious, Mister Spice and I savored every bite!

Recipe Ingredients

  • 2 Boneless Skinless Chicken Breasts (I used about 8 chicken breast tenders instead)
  • ½ Teaspoon of Paprika
  • ¼ Teaspoon of Salt
  • ¼ Teaspoon of Pepper
  • ¼ Teaspoon of Cayenne Pepper
  • ¼ Teaspoon of Garlic Powder
  • ¼ Teaspoon of Cumin
  • 1 Teaspoon of Olive Oil
  • 2 Cups of Low Sodium Chicken Stock
  • 1 Cup of Quinoa
  • Juice and Zest from One Lime
  • A Dash of Salt and Pepper
  • 2 Tablespoons of Cilantro, chopped

blackened chicken

First of all, rinse and drain one cup of quinoa and place in small saucepan, adding chicken stock.  Bring to a boil then simmer, covered, for about 15 minutes or until all liquid is absorbed.

blackened chicken

In the meantime, mix all spices and dip chicken breasts/tenders in spice mixture.

blackened chicken blackened chicken

Place chicken in a large non-stick skillet coated with about 2 tbsp of olive oil.  Make sure skillet and oil are hot.  If you have a lid for the skillet, you may wish to use it to keep the hot oil from popping.  Cook for about 3-4 minutes, then turn over and cook for another 3-4 minutes or until there is no pink.

blackened chicken

While chicken cooks, prepare avocado cream sauce by scooping out the flesh of one avocado and 2 tbsp plain Greek yogurt in a foot processor.  If you don’t have a food processor, you could just mash the mixture together well.

blackened chicken blackened chicken blackened chicken

By this time, the quinoa should be nearly done.  Place quinoa in a large bowl, squeeze the juice of one lime, add a dash of salt and pepper, to taste, and about 1-2 tbsp of fresh cilantro.  Mix well.

blackened chicken

When chicken is done, it should look nice and brown.

blackened chicken

I chose to shred up my chicken into bite-sized pieces and placed it on a bed of quinoa, topped with cilantro and avocado cream sauce.

blackened chicken

This meal was VERY tasty; the spiciness of the chicken was balanced out with the coolness of the cream sauce, and the flavors were amazingly well-incorporated.  As I said earlier, Mister Spice and I pretty much licked our plates clean and didn’t even leave any leftovers.  This earns 5/5 herbs!

blackened chicken

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Spaghetti Squash Spaghetti with Turkey Meatballs

Spaghetti Squash Spaghetti with Turkey Meatballs

Pinit

I am nearly thirty-years-old, and I had never truly even heard of such thing as “spaghetti squash” until the last year or so. I’ve never really liked other kinds of squash (summer squash, butternut, etc)., but after several friends insisted that spaghetti squash “noodles” were just as good as regular spaghetti noodles, I decided to give it a try. I was a little overwhelmed by all the different ways to fix spaghetti squash, but I decided to whip up a marinara sauce, make some turkey meatballs, and see how it all turned out.

Spaghetti Squash “Noodles” Recipe Ingredients

  • one large spaghetti squash

Marinara Sauce

  • three large cans of Hunts crushed tomatoes (I chose the cans with basil for extra flavor)
  • three cloves minced garlic (or three large tablespoons)
  • 2 tbsp Olive Oil
  • 2 tbsp Basil
  • 2 tbsp Oregano
  • 2 tbsp sugar
  • 1 tsp black pepper
  • 3/4 cup grated Parmesan

Turkey Meatball Ingredients

  • 1 lb ground turkey (I used 99% lean and it was a little too lean; 85% would be much better)
  • 1 raw egg white
  • 1/2 cup Italian Panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 tbsp dried Parsley flakes
  • 1 tsp salt
  • 1 tsp ground thyme, optional

Spaghetti Squash

Cut squash in half, length-wise.

Spaghetti Squash

Reminds you of a pumpkin, huh?  In pumpkin fashion, remove seeds and pulp.  I used my hands, but next time I do believe I will use the scraper I use on my pumpkins at Halloween because I didn’t feel like I scraped it enough.

Spaghetti Squash

See?  Still a little too pulpy.  Anyway, lay cut side down on greased cookie sheet and bake in the oven at 375 for about 45 minutes.

Spaghetti Squash

In the meantime, prepare marinara by heating olive oil in a medium sauce pan.  Place garlic and herbs in hot oil and stir for about a minute.

marinara sauce

Add crushed tomatoes, pepper, and sugar, stirring well.

marinara sauce

Cover and simmer on low for around 2 hours, stirring occasionally.  After two hours, add grated Parmesan.  At this point, I gave the sauce a taste, and felt it needed something.  I added some of my trusty Tony Chachere’s cajun seasoning until I was satisfied, but you could add some salt and pepper to taste.  Stir well and let rest while you prepare meatballs.

marinara sauce marinara sauce

For meatballs, place all ingredients in a mixing bowl.

turkey meatballs

turkey meatballs

Mix well with your hands until all ingredients are evenly incorporated.  Roll into golf-sized balls and place on greased cookie sheet.  Bake at 350 for 45 minutes OR at 375 for 30 minutes as I did since I was kind of in a hurry at this point.

turkey meatballs

While meatballs are baking, turn spaghetti squash over and begin to scrape with a fork.  I was amazed at how easily the “noodles” came out!

Spaghetti Squash

Spaghetti Squash

Spaghetti Squash

It took a while to scrape both halves out into a large bowl, but I was able to get about 6-8 cups of noodles out.

Spaghetti Squash

Spaghetti Squash

When I first tasted the squash alone, I was a little leery of pretending it was actual spaghetti.  But with some sauce and a dusting of Parmesan, I really didn’t notice much difference!  I happily ate a large plateful.  The turkey meatballs were flavorful but a little dry due to the extreme leanness of the meat.  However, overall, Mister Spice and I give this 3.5 out of 5 herbs.  It was a lot of work, but it was nice knowing we were eating a very healthy, flavorful meal.

Spaghetti Squash

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Tasty Tuna Patties

Tuna Patties

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In my house growing up, we NEVER ate salmon patties like some of my friends did, mainly because it just didn’t appeal to us.  We never really ate fish, period.  Only in my adulthood did I begin to appreciate seafood, and while Mister Spice eats tuna nearly everyday for lunch, I’ve yet to prepare anything but a tuna steak (which we loved, by the way).  But tuna is one of the few fish I can tolerate, and it’s just so good for you, so I’ve been trying to find ways to fix it.  These tuna patties are simple, fast, and tasty, and could even be put on a bun and served as a tuna burger.

Recipe Ingredients

  • about 15 oz of tuna packed in water
  • 1 cup white bread, torn into small pieces
  • 1/4 cup grated parmesan
  • 2 tsp Dijon Mustard
  • 1 raw egg
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1/8 tsp chili powder
  • salt and pepper, to taste

Tuna Patties

Mix all ingredients except for butter, olive oil, and egg in a bowl.  Give the mixture a taste and add more seasonings if necessary before adding egg.  Mix thoroughly.

Tuna Patties

In a non-stick skillet, heat oil and butter on medium heat.

Tuna Patties

Form mixture into patties; I chose to make four pretty thick patties (actually, I made five but the fifth didn’t make it to the photo).  Place on skillet and cook, on medium to medium-high, for about 3-4 minutes per side.

Tuna Patties

These patties were really wanting to fall apart, so in the future I might add some more egg and/or bread.  I squirted some ketchup on mine and loved every bite!  Perfect balance of flavors, and I loved the crisp on the outside with the soft inside.  I will definitely be making these again!  I give these 5/5 herbs.

Tuna Patties

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Meaty Baked Spaghetti

Baked Spaghetti

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If you’re familiar with our blog, you can probably tell that we like our spaghetti around here.  In fact, I believe Mrs. Herb is working on a Spaghetti Recipe Comparison post, so I won’t point out all of our other spaghetti posts.  I will say, though, that I’ve only posted one baked spaghetti recipe, Creamy Baked Spaghetti, and this recipe is pretty similar.  However, this one leaves out the cream cheese and is much meatier and, in my opinion, more flavorful.

Mr. and Mrs. Herb and some more friends of mine were over for a game night, and I doubled the typical recipe to make sure I had enough to feed three hungry men!  That said, keep in mind the recipe ingredients are double the regular portion; you could probably cut everything in half and comfortably feed 4 people.

Recipe Ingredients

  • 2 lbs ground beef
  • 2 cans petite diced tomatoes
  • 2 cans Hunts tomato sauce
  • around 24 oz spaghetti noodles (I used whole wheat here)
  • about 4 cups of shredded mozzarella
  • 2 tbsp minced garlic
  • 2 tbsp Italian seasonings (or seasonings of your choice)
  • 2 tbsp olive oil
  • 1 tbsp Tony Chachere’s Cajun Seasoning
  • diced onion, optional (I didn’t use onion because Mrs. Herb doesn’t like it)

Baked Spaghetti Ingredients

In a large sauce pan, brown beef; drain, and add all seasonings, garlic, sauce, and tomatoes.

Baked Spaghetti Baked Spaghetti Baked Spaghetti

Let sauce simmer on low.  In the meantime, cook noodles and rinse well in cold water.

Baked Spaghetti

Spoon some of the sauce mixture into a large lasagna pan (a regular 9×13 will handle a regular portion, but not the double portion of this recipe)!

Baked Spaghetti

Next, either add the noodles to the saucepan, or transfer noodles and sauce into a large mixing bowl and mix well.

Baked Spaghetti

Spread evenly into pan.

Baked Spaghetti

Top with all of the mozzarella cheese, and ignore the pleading gaze of the cat sitting on the bar stool.

Baked Spaghetti

Bake, uncovered, at 350 for 30 minutes or until cheese is melted.  You’ll find it is very easy to cut into pieces, and extremely tasty!  That’s why I give this recipe 4/5 herbs.  Happy eating!

Baked Spaghetti

Pinit

 

Spinach, Feta, and Tomato Pizza

Spinach, Feta, and Tomato Pizza

Pinit

 

Yesterday, Mister Spice and I were out of school (work) due to snow. Snow days are lovely, but it kind of threw off my plans to have leftovers for dinner. Why, you ask? Well, it just seemed like with a whole snow day ahead of me, I could come up with something better than the leftovers we had been working on since Monday.

I decided to use up some stuff in the fridge and freezer that were about to go bad, and I only made a quick trip to the store to get one thing: a rotisserie chicken. I removed the skin and shredded it, saving some for recipes later this week. We had been talking about pizza, but we’ve also tried to eat light this week, so I came up with a healthy, tasty concoction I am deeming “Spinach, Feta, and Tomato Pizza”.  It is quite different than our Caribbean Jerk Chicken Pizza, and it goes a little something like this:

Recipe Ingredients

  • one pre-made pizza crust
  • 2 cups spinach, raw
  • 1 to 1 and 1/2 cups cooked, shredded chicken
  • 1 cup grape tomatoes
  • 1 cup Feta cheese
  • 1 cup bacon bits (this is totally optional, but I had some cooked bacon leftover from breakfast)
  • 1 tbsp minced garlic (or one garlic clove, minced)
  • 2 tbsp olive oil
  • Italian seasoning of your choice (sadly, I was out of oregano and basil, but I chopped up some fresh parsley from my mother-in-law’s garden)
  • Shredded mozzarella is pictured, but I didn’t use any

ingredients

I love Boboli pre-made pizza crusts.  Not too thick or thin.  I followed the package instructions and heated the oven to 450.  In the meantime, wilt your spinach in a non-stick skillet, tossing the garlic in towards the end.  Remember, the spinach will cook down quickly.  I wish I had more to add, but this was all I had left!

spinach and garlic

spinach and garlic

Then, slice or chop the grape tomatoes and begin topping your pizza!  Start by brushing crust with olive oil, then add toppings.  Be sure to admire how pretty it is along the way.

step 1

step 2

step 4

step 5

step 6

Place in oven directly on rack for about 10 minutes.  If you don’t want your chicken to crisp up, cover with foil for the first 5 minutes.  After 10 minutes, the crust was crisp, and the toppings were nice and melty.

step 7

Slice up that pie and enjoy!  Mister Spice and I give this recipe 4/5 herbs.  I missed the sauciness of the Caribbean Jerk Pizza, but this was light, fresh, and flavorful.

Spinach, Feta, and Tomato Pizza

IMG_0155 (640x480)

Pinit

 

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