Meatless Monday ~ Spinach Alfredo Linguine

The Mr. and I have decided to have one meatless meal a week, saving money and hopefully eating healthier.  Hence the name Meatless Monday!  I came across this recipe and of course tweaked it to our taste and what I had in my kitchen (for example, I didn't have "frozen creamed spinach" so I used "frozen chopped spinach" and added some Philly Cooking Cream).  Here's the delicious result.  You've gotta try it!!


Spinach Alfredo Linguine (Blessed Girl Style!)
Printable Recipe
1/4 cup chopped sweet onion
1 Tbsp. chopped garlic
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 Tbsp. Philadelphia Cooking Cream- Italian Cheese and Herb flavor (Had some, wanted to use it!)
1 tsp. dried basil
1 (15 oz.) jar of alfredo sauce (I used Bertolli "Four Cheese Rosa")
1/2 cup shredded Parmesan cheese, divided
8 oz. whole grain linguine
olive oil

Directions:
1. In a large pan, saute onion and garlic in olive oil (add garlic after onions have been in the pan a bit).
2. Add basil, pepper, spinach, and cooking cream.  Combine and let warm for a couple of minutes.
3. Add in alfredo sauce and 1/4 cup Parmesan cheese. Simmer on low heat while you cook the noodles.
4. Serve spinach alfredo over cooked noodles, top with the rest of the Parmesan and enjoy!

Gnocci Night

A few weeks ago, I was inspired by Jessica's "Creamy Mushroom Gnocci".  We loved it, so you gotta try it!

Her recipe...Creamy Mushroom Gnocchi  serves 2
Printable Recipe

1 pound whole wheat gnocchi

1 tablespoon olive oil

1/2 onion, chopped

1 garlic clove, minced

2 cups mushrooms, chopped

1/3 cup white wine

1/2 cup heavy (or light) cream

1/4 cup freshly shaved parmesan cheese + more for topping

fresh parsley for garnish

salt and pepper

Heat a skillet over medium heat and add olive oil. Add onions with a sprinkle of salt and pepper and saute until soft, about 5-6 minutes. While onions are cooking, prepare pasta and boil according to directions. Once onions are translucent, add garlic then add mushrooms. Cook until mushrooms are soft – about 5 more minutes.

Add wine and cook for 2-3 minutes. Stir in cream. Turn off heat and stir in parmesan. Add cooked gnocchi to cream sauce. Serve with chopped parsley and more parmesan.

**My modifications:

Saute and add 1/2 lb ground italian sausage after adding onions. 

Substitute beef or chicken stock for wine.

Spinach Artichoke Party Dip!

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Spinach Artichoke Party Dip!

**Printable Recipe

1 container of grated Parmesan cheese, 8 oz. or (2 cups)

1 box chopped spinach, 10 oz., thawed

1 can artichoke hearts, 14 oz., chopped

2/3 cup sour cream

1 Tbsp. minced garlic

1/3 cup mayonnaise

1 box cream cheese, 8 oz., softened

Add the first three ingredients together in a mixer or with a spoon. Add in remaining ingredients and mix until combined.

Place in a 9x13 pan and bake at 350 for 25-30 minutes.

Serve warm with chips.

Thanks for the wonderful recipe Meg @ Whatever...!

Lemon & Garlic New Potatoes

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I just came across a quick and easy recipe for a veggie side dish in my Taste of Home magazine, and I just had to share.  You’ll probably have most of the ingredients on hand, too!

Lemon & Garlic New Potatoes

Printable Recipe

Ingredients:

1 lb. cooked small red potatoes

2 Tbsp. olive oil

2 garlic cloves, minced

¼ cup Parmesan cheese, shredded

2 Tbsp. lemon juice

salt and pepper to taste

Saute potatoes in olive oil until browned.  Add garlic cloves.  Toss with Parmesan cheese and lemon juice.  Add salt and pepper.

Serves: 4

Yum, yum!!