SPINACH – Chasing MY Life WHEREVER it Leads ME

COOKING THURSDAY ~ TUSCAN CHICKEN PASTA SALAD ~ BLOG 365.22C

TUSCAN CHICKEN PASTA SALAD
PERFECT for potlucks, BBQ’s and church socials.

SALAD 

16 ounces bowtie pasta (or favorite style), cooked al dente and COLD rinsed
1 (7-ounce) jar sun-dried tomatoes in oil, drained well
1/2 cup chopped red onion
1 1/2 cups chopped rotisserie chicken
1 SMALL red bell pepper, diced small
1 SMALL can sliced olives, OPTIONAL
1 SMALL jar artichoke hearts, chopped
1 cup BABY spinach, torn
1 cup romaine lettuce, torn
¼ cup FRESH chopped basil
½ cup grated Parmesan cheese

In a large bowl toss together prepared pasta, drained sun-dried tomatoes, artichoke hearts, chopped red onion, chicken pieces, diced red bell pepper, sliced olives, torn spinach, basil, and grated Parmesan cheese until well combined.

DRESSING
¾ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons white wine
1 teaspoon sugar
1 tablespoon FRESH, FINELY chopped oregano
1 tablespoon FRESH, FINELY chopped basil
1-2 cloves FINELY minced garlic
FRESH ground sea salt and black pepper, to taste 

In a small bowl whisk together olive oil, red wine vinegar, white wine, sugar, oregano, basil, minced garlic, sea salt and black pepper to taste.

ASSEMBLY

Drizzle the dressing over the pasta salad and toss until coated in the dressing.
Serve immediately.

NOTE: If I’m not serving it all at once, I don’t add the spinach. Instead I spoon the the pasta salad over torn spinach when I do serve it and let each person do their own tossing.

COOKING THURSDAY ~ CREAMY TUSCAN TORTELLINI SOUP ~ 2026 BLOG 365.15B

Creamy Tuscan garlic tortellini soup is so easy to make and one of the best soups that you will make! This soup is loaded with cheesy tortellini, diced tomatoes, healthy spinach, and hearty white beans. It is the most creamy and delicious soup that I know your family will love!

CREAMY TUSCAN TORTELLINI SOUP serves 8

2 cups cooked shredded rotisserie chicken
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup FRESH chopped Italian Parsley
1 cup FRESH chopped spinach
2 cups homemade chicken broth
1 (14-ounce) can fire roasted diced tomatoes
1 (15-ounce) can navy beans, drained and rinsed
1 cup heavy cream
½ cup FRESH grated parmesan cheese
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper, to taste
10 ounces refrigerated cheese tortellini

Melt 2 tablespoons unsalted butter in a large pot over medium heat.
Add 1 small diced onion, cooking 1-2 minutes until tender.
Add garlic and cook for 30 seconds more until fragrant.
 Stir in chicken broth, diced tomatoes, navy beans, heavy cream, Parmesan cheese, Italian seasoning, salt, pepper and bring to a simmer. 
Stir in rotisserie chicken pieces, cheese tortellini, parsley and spinach.
Simmer for 10 minutes to thicken, and allow the tortellini to cook.
Taste and adjust seasoning if needed. Enjoy!

BRAISED WHITE BEAN & SAUSAGE ONE POT MEAL ~ BLOG 365.296

BRAISED WHITE BEANS & SAUSAGE ONE POT MEAL

1 tablespoon avocado oil
1 pound smoked Andouille sausage, LARGE diced
1/12 cups diced onion
1 tablespoon whole-grain mustard
2 teaspoons + 1 teaspoon FRESH chopped rosemary
2 cans Cannellini beans, rinsed and drained well
1 1/2 cups homemade chicken broth
FRESH ground black pepper, to taste
3 cups trimmed baby spinach
1/4 cup + 2 tablespoons FRESH grated Parmesan cheese

Heat oil in large skillet over medium high heat.
Add sausage, stirring and cooking until browned.
Remove sausage to drain on paper toweling. Keep warm.
Add onions to skillet, stirring and cooking 3 minutes until softened.
Stir in mustard and 2 teaspoons chopped rosemary, cooking minute until fragrant.
Stir in beans, tomatoes if using and chicken broth.
Bring to a SLOW but steady simmer over medium high heat.
Lightly mash about half the beans. These will help thicken the mixture.
Fold in the spinach, cooking a minute or two until wilted.
Stir in sausage and 1/4 cup cheese, stirring until cheese is melted.
Garnish with remaining cheese and rosemary.

OPTIONAL:

Add one can well drained fire roasted tomatoes for a bit more kick!
For even more kick I use Better than Bouillon Chili Base to make my broth with.

AUTUMNAL SALAD ~ BLOG 365.294

AUTUMNAL SALAD

DRESSING
1 cup apple cider
1/2 cup apple cider vinegar
2 tablespoons QUALITY honey
1/4 cup avocado oil
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced
1 tablespoon FRESH chopped rosemary

Add all ingredients to food processor.
Pulse 2-3 minutes.
Set aside.

SALAD
1 cup chopped butternut squash
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon garlic powder
1 1/2 teaspoons FRESH chopped rosemary
4 cups chopped romaine lettuce
2 cups baby spinach, trimmed
1/2 cup Broccolini pieces
1/2 cup chopped red pepper
1/2 cup craisins
1/2 cup chopped candied walnuts
3/4 cup chopped heirloom tomatoes
1/4-1/2 cup chopped radishes
1/4 cup chopped red onion
2 LARGE green onions, sliced
1 cup chopped rotisserie chicken pieces
1/2-3/4 cup smashed croutons

Heat oil in large skillet over medium high heat.
Add squash.
Season with FRESH ground sea salt and black pepper.
Sprinkle with garlic powder and rosemary.
Cook 5-7 minutes until squash is tender.
Remove from heat and cool completely.

Add the remaining ingredients, except croutons, to a large salad bowl.
Add cooled squash and croutons, tossing well, but gently.
Serve and Enjoy!

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE ~ BLOG 365.86

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE

Super simple and quick makes this an easy, yet tasty weeknight meal ready in under 30 minutes!

Servings: 4

8 ounces uncooked Orecchiette (ear) pasta, prepared al dente
16 ounces QUALITY ground Italian sausage (see notes)
1/2 medium onion chopped
1 LARGE carrot, small diced
4 cloves garlic minced
1/2 teaspoon Dijon mustard, optional
1/2 cup dry white wine
3 cups (packed) fresh baby spinach
2 tablespoons FRESH chopped basil
FRESH ground salt & pepper, to taste
FRESH grated Parmesan cheese, for garnish

 In a large skillet saute’ sausage over medium-high heat for 8-10 minutes or until it’s cooked through and nicely browned. Add onions and carrots about half way through.
Drain all 1-2 tablespoons of fat from the skillet.  Reduce the heat to medium and stir in the garlic and Dijon mustard if using, cooking for 30 seconds.
 Pour in the wine and cook 2-5 minutes until reduced by half.
Add in the spinach and basil tossing with tongs until the spinach has wilted.
Add in the drained pasta and toss again.
Season to taste with FRESH ground salt and pepper.
Serve immediately with freshly grated Parmesan cheese.

NOTE:

If need be, remove meat from prepackaged casings.
I often add grape tomatoes and blister them for added flavor.
Truly any size pasta will work, but a small pasta is best so it is well coated in the sauce.

BRAISED BALSAMIC CHICKEN & MASHED CARROTS ~ BLOG 365.79

BRAISED BALSAMIC CHICKEN
4-6 8 ounce skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
1 carrot, FINELY diced
1 LARGE onion, thinly sliced
2-3 cloves garlic, FINELY minced
14.5 ounces can fire roasted tomatoes with juices
1/2 cup QUALITY balsamic vinegar
2 teaspoons QUALITY Italian seasoning
1-2 cups FRESH baby spinach
Parmesan cheese, for garnish

Generously season chicken breasts with FRESH ground sea salt and black pepper.
Heat oil in large skillet over medium heat.
Add carrots, onions and garlic, sauteing 2-3 minutes until soft. Transfer to a bowl.
Add chicken to skillet, sauteing 4 minutes per side until browned.
Sprinkle with Italian seasoning.
Return onion mixture to the skillet.
Top with the tomatoes, their juices and the balsamic vinegar. Simmer 5 minutes.
Stir in spinach leaves, sauteing until wilted.
Top with Parmesan cheese and serve immediately.

MASHED CARROTS

2 pounds carrots, peeled and rustic cut
4 tablespoons butter, cubed
2 tablespoons QUALITY honey or HOT honey for more spice
FRESH ground sea salt and black pepper

Place carrots in a steamer basket over 2 inches of water.
Cover and steam 20 minutes over medium high heat until tender.
Drain the carrots and transfer to a food processor. Process until chunks are smooth, but not totally pureed.
Add the butter, honey, salt and pepper. Pulse until well mixed and keep warm.

PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE ~ BLOG 365.51

PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE

4 boneless pork chops
FRESH ground sea salt and black pepper, to taste
1 teaspoon paprika
2 teaspoons avocado oil
2 tablespoons butter
6 cloves garlic, FINELY minced
1 LARGE shallot, FINELY chopped
1/3 cup homemade chicken broth
1 3/4 cups heavy cream
3 cups baby spinach
1 teaspoon Italian seasoning
1 teaspoon crushed red chili pepper flakes, optional
1/4 cup fresh grated Parmesan cheese, optional, but recommended
FRESH chopped Italian flat parsley

Heat the oil in a large skillet over medium-high heat.
Season the pork chops with paprika, salt and pepper on both sides.
Sear chops 3-5 minutes per side.
Remove from pan, cover and keep warm.
In the same pan melt butter in the cooking juices.
Add garlic, onion, Italian seasoning, and red crushed chili pepper and stir-fry 1-2 minutes until fragrant.
Add chicken broth, simmering until slightly reduced.
Reduce heat to low heat, add heavy cream and bring to a gentle simmer.
Adjust seasoning to taste.
Add the spinach leaves and allow to wilt in the sauce.
Stir in the Parmesan cheese.
Let sauce simmer until cheese melts through the sauce.
Return pork chops to the pan, turning to coat in the sauce.
Sprinkle with the parsley, and spoon the sauce over each pork chops.