Tortellini with Spinach, Mushrooms and Goat Cheese

Ingredients:
1 bag frozen tortellini (You could use fresh too if you are near a good market- either works. But this is a nice meal to make since you can have the frozen tortellini on hand anytime!)
5 cups of baby spinach spinach (sounds like a lot but trust me, it cooks down to nothing)
1 small, 8 oz. log of goat cheese
2 containers of baby bella mushrooms, sliced
3 cloves of garlic, minced
1 small onion, minced
2 Tablespoons butter
3 Tablespoons olive oil salt and pepper
balsamic vinegar

Directions:
1. Heat olive oil in a large sauté pan over medium high heat. Add garlic and onion and sauté until translucent. Add butter until melted. Add mushrooms until tender and slightly browned. Add the spinach in handfuls, adding more to the pan as it begins to wilt and shrink.
2. While the spinach is wilting in the sauté pan, bring a pot of water to a boil. Add tortellini and cook according to package directions (mine only took 3 minutes hence making the pasta at the end instead of the beginning like most recipes).
3. Drain tortellini and add to the sauté pan with the spinach and mushrooms. Crumble up the whole log of goat cheese on top and toss lightly. Season with salt and pepper and Balsamic vinegar

Spinach and Feta Pasta

Recipe by Our Best Bites
8 ounces Penne pasta (that’s 1/2 a 16 Ounces. box. Don’t use ziti–you want the ridges on the penne to “grip” the sauce)
1 28-ounces can diced tomatoes
3 cups fresh spinach (you don’t even have to chop it! Could life get any better??)
1 onion, finely chopped
5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped
4 ounces. feta cheese, crumbled
Salt and pepper to taste

Instructions:
Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge. Even my pickiest eater loves this meal, so you really can’t go wrong! Got a little extra time on your hands? Try serving it with Rosemary Focaccia or Garlic Breadsticks.
Serves 8
Nutritional Information
Calories: 186
Fat: 5.3
Fiber: 3.4
WW Points Plus: 4

Green Smoothies

Spinach
milk
strawberries
oranges
blueberries
ice

I usually add spinach to the milk and blend well before adding the other ingredients.

Make this with whatever fruit you like.  I never measure anything with this recipe.  Sometimes I do add a little bit of sugar or yogurt for taste.

Asian Noodle Salad

Salad Ingredients:

1 package Linguine Noodles, cooked, rinsed, and cooled

1/2 head sliced Napa Cabbage, or more to taste

1/2 head sliced Purple Cabbage, or more to taste

1/2 bag Baby Spinach, or more to taste

1 whole Red Bell Pepper, sliced thin

1 whole Yellow Bell Pepper, sliced thin

1 whole Orange Bell Pepper, sliced thin

1 bag Bean Sprouts (also called Mung Bean Sprouts)

Cilantro, up to 1 bunch, to taste

3 whole Scallions, sliced

3 whole Cucumber peeled and sliced

1 can (about 10 oz. ) whole Cashews, lightly toasted in skillet

Dressing Ingredients:

1 whole Lime, juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up to 3 Tablespoons) Sesame Oil

1/3 Cup Brown Sugar

3 Tablespoons Fresh Ginger, chopped

2 cloves Garlic, chopped

2 whole Hot Peppers or Jalapenos, chopped

chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro

Servings: 6

Zuppa Toscana

Serves 4-6

1 lb Italian sausage mild or hot

1 can evaporated milk (skim is fine)

6 red or russet potatoes cubed

2 cloves garlic or use garlic powder

1/2 onion diced

2 chicken bouillon cubes

2 cups chopped spinach

Salt and pepper

Brown sausage in bottom of soup pan. Drain grease. Add 6 cups of water. Add (potatoes leave skin on), garlic, onion, and bouillon. Bring to a boil and simmer until potatoes are done. Right before serving add spinach, when it is wilted, add evaporated milk. Add salt and pepper to taste.

Green & White Salad

1/2 cauliflower, brokin in tiny flowerettes (approximately 1 pound)

1 bunch spinach, leaves only (8 oz bagged)

1 avacado, cut into small pieces

1/2 cup pine nuts or almonds, roasted

Mix ingredients together. Dress immediately before serving.

Dressing

9 tablespoons salad oil

3 tablespoons white wine vinegar

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon basil

1/4 teaspoon pepper

dash nutmeg

1 clove minced garlic

Serves 6 - 8