Kielbasa and White Bean Stew {Slow-cooker}

For lunch, I all too often end up eating some of the quick kid favorites I keep on hand for lunches at school and home.  I decided I needed some quick, healthier options for myself.  I was on the look out for some kind of soup that would freeze well.  I found this one on Pinterest.  It is easy to prepare.  You just toss it all in the slow-cooker with very little prep work.  Then I split it up into individual freezer containers.  It thaws well in the microwave and is quite filling.  This is a great lunch for a cold winter day.  This recipe is a keeper!

Notes:  I made this with turkey sausage, as suggested.  For dairy-free, omit Parmesan cheese.  For gluten-free, make sure your sausage and chicken broth are gluten-free.

Slow-cooker Kielbasa and White Bean Stew with Tomatoes and Spinach - Click to link to recipe.

Meal Replacement Smoothies

So, I got a NutriBullet this summer.  I am really not trying to promote any particular brand, as I know there are several completing ones on the market.  My aunt just recommended this particular one to me.  I LOVE it!!  

I have been playing around with various smoothie combinations.  I have been drinking them for breakfast, and sometimes even lunch.  I have been trying to pack them with protein to use for meal replacement.  It is allowing me to keep better tabs on my total caloric intake for the day, while staying full and I feel great!  Sometimes, I actually prefer a smoothie over some of my favorite breakfast or lunch meals.  

I also make some for the kids to have with their meals.  They are growing like weeds and can use all of the muscle building protein they can get.  I also put some leafy greens in their smoothies.  They drank them for several days before my oldest said, "Hey, are you putting salad in the smoothies?"  Haha!  

Here is a variation of my go to favorite right now.  I think this smoothie has about 320 calories, 7g of fat, 47g carbohydrates, 10 g fiber and 20 g protein (per my fitness pal ap).  It is also a good source of vitamin A, vitamin C and calcium.  I am not a nutritionist so don't hold me to those numbers.  ;)

Strawberry Banana Spinach Smoothie

1 c loosely packed fresh spinach

1/2 fresh banana (sliced)

4 medium strawberries (sliced)

1/3 c plain Greek yogurt

2/3 c skim milk (or milk of your choice)

6 raw almonds (unsalted)

1 T old fashioned oats*

1 T chia seeds

1 t honey

little bit of crushed ice

 Put all ingredients in the cup and blend!  Drink immediately.
*If you are on a gluten-free diet, be sure to use gluten-free oats or omit.

Notes:  Other variations I really liked: 

-Replace spinach with kale or a kale/spinach blend

-Replace the almonds with 4 pecan halves

-Replace skim milk with soy or almond milk

-Omit strawberries (don't always have some)
-Replace the strawberries with about 6 grapes
-Replace the strawberries with about 4 cubes of pineapple

-Replace fruit with half of a large sliced peach (remove pit and leave peel on)
-Replace fruit with cucumber and melon

-Sometimes I omit the oats, especially if I have been eat a lot of other carbs that day.

Spinach and Cheese Stuffed Chicken

I got this recipe from my sister-in-law.  When I asked her for the recipe, she said she didn't really have one.  It was something she just made.  I have tried to add an ingredient list with some measurements, but I can't take any credit for the creative genius behind this recipe.

This recipe is a pretty easy way to dress up chicken for dinner.  I served it with seasoned rice and green beans.  The kids ate it all surprisingly well!

If you like this recipe, you might also enjoy Baked Chicken Parmesan (EF).

Spinach and Cheese Stuffed Chicken 

6 boneless chicken breast halves

6 triangles of laughing cow cheese

Fresh spinach (about 3 oz)

8 oz can tomato sauce

1 T olive oil

½ t garlic powder

½ t onion powder

½ t seasoned salt

½ t freshly ground black pepper

½ t poultry seasoning

1 T dried parsley

½ t dried oregano

Preheat oven to 350^o.  In a small bowl, mix garlic powder, onion powder, seasoned salt, pepper and poultry seasoning.  Set aside.  In a separate bowl, mix tomato sauce, parsley and oregano.  Heat olive oil in a large skillet.  Split chicken lengthwise and stuff with one laughing cow triangle and spinach.  Rub each chicken breast with seasoning mixture.  Lightly sear chicken on both sides in heated skillet.  Put chicken in a large baking pan and top with tomato sauce mixture.  Bake in preheated oven for 30-45 minutes or until juices run clear.

Serves 6

Turkey Sausage and Spinach Pasta

I have been making this recipe for several years.  It is healthy and tastes great!  This recipe is very similar to Turkey Sausage and Arugula Pasta by EatingWell.com.  I have modified it slightly to better utilize ingredients and make it a little more kid friendly.  I use spinach rather than the arugula, as it has a slightly milder taste.  I also use a full pound box of pasta, an additional 4 ounces of sausage and reduce the greens.  Our kids eat this surprisingly well, they don't eat all of the tomatoes and spinach but they do gobble up the pasta and turkey sausage.  

Turkey Sausage and Spinach Pasta

This recipe was adapted from Turkey Sausage and Arugula Pasta from EatingWell:  December 2005/January 2006, EatingWell Serves Two.

1 pound fusilli pasta (twists)¹

12 oz hot Italian turkey sausage links, casings removed²

4 cloves garlic, minced

12 oz package baby spinach

1 pint grape tomatoes, halved

1/2 c finely shredded Parmesan cheese, plus more to taste

1 t freshly ground black pepper

1/4 t seasoned salt

1 T olive oil

Cook pasta according to package directions.  While pasta is cooking, cook sausage, garlic, pepper and salt over medium-high heat, breaking up the sausage until no longer pink.  Reduce heat to medium and stir in spinach and tomatoes.  Cook, stirring often, until spinach and tomatoes soften.  Toss meat mixture together with cooked pasta and cheese.  Server warm topped with additional cheese. Serves 6 

¹Gluten-free pasta can be used in this recipe.  

²If you are cooking for a strict gluten-free diet, carefully check the sausage label.  If your grocery store does not have a fresh gluten-free sausage option, a fully-cooked gluten-free sausage can be used.  If using fully-cooked sausage, just slice it with the casing intact and lightly brown it with the garlic.  Then follow the rest of the recipe as written.  Look for the al fresco brand.  They make good fresh and fully-cooked gluten-free sausage products.