Spinach Artichoke Stuffed Portobello

If you love spinach artichoke dip, you’ll love these stuffed portobello mushrooms! They worked great for meatless Monday dinners served with a green salad or you could cut them into slices for an appetizer.

They’re creamy, cheesy and have the perfect mixture of spinach and artichokes. They’re also were quick and easy to make …plus low carb! You could also make them ahead of time and bake them when you’re ready.

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Caramelized Onion, Bacon and Spinach Pizza

I’ve taken a few days off from blogging to spend some much-needed time with my family. Both my husband and I have been going non-stop lately and this break was needed! I haven’t done much cooking either, so I’ll be making up with it over the next couple of weeks with lots of new recipes.

I made this pizza a couple of weeks ago and it was a hit….despite it being a little more cooked than I would have preferred. I had to leave it in the oven for my husband to watch while I ran to an appointment and he left it in a little too long. It was still delicious! I love the flavors of the caramelized onion, bacon and spinach…all on a crispy crust.

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Turkey, Mushroom & Spinach Lasagna

I think fall has finally arrived and it’s time to break out all the recipes for hearty and soul-warming foods. Lasagna is definitely one of those recipes and this one definitely doesn’t disappoint! I’ve made this recipe several times before but realized I hadn’t blogged about it yet. So here it is! It’s super easy to make and I love having it for leftovers. I also love the combination of the mushroom and spinach, it helps stretch out the ground turkey plus I can add some greens into my kids. I usually serve it with a green salad and fresh bread.

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Garlic Shrimp and Spinach Pizza – The Secret Recipe Club

It’s the third Monday of the month and you know what that means…Secret Recipe Club reveals!!! I’m excited to share this month’s recipe with you! It comes from Sara who blogs at Cook with Sara. I feel like our styles of cooking are very similar, both perfect for sharing with our families and we both found our love of cooking from our relatives. I had a hard time picking out a recipe this month, since I was looking for sometime to make for dinner and tried to avoid desserts. So after spending hours looking through recipes, I decided on Sara’s recipe for Garlicky Shrimp and Spinach Pizza.

The pizza was really good and different. I made it for Ross and I on Friday night for dinner since I knew the kids would turn their noses up at it. Neither one like shrimp, so it wasn’t even worth the fight in getting them to try it. We’re still having dinner issues with Cooper – he now doesn’t like any of his favorites, mac & cheese, chicken nuggets – so I’m at a loss where to go from here. I used a different recipe for the crust – I made a whole wheat crust with a little Italian seasoning mixed in. I’ll just be sharing the sauce and toppings part of the recipe, so you can use whatever type of dough you prefer. Sara used a bread machine to make hers and incorporated mozzarella cheese and other seasonings.

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Sauce:
1 Tbsp butter
4 1/2 tsp flour
1 /4 tsp ground mustard
1/8 tsp smoked paprika
1/8 tsp salt
1 cup milk
1/4 cup shredded Parmesan cheese
1 Tbsp minced garlic

Topping:
1 Tbsp olive oil
1 cup sliced mushrooms
4 cups fresh baby spinach
1 Tbsp minced garlic
8 oz cooked shrimp (I used frozen Canadian cold water shrimp – just thawed and drained)
1 1/2 cups mozzarella cheese, shredded

Preheat your oven to 425 degrees. Once ready, roll out your dough to the desired size of your pizza. Bake on a pizza stone for 10 to 12 minutes. Remove from oven until ready to top.

While the crust is baking, prepare the sauce. Melt the tablespoon of butter in a small saucepan. Add in the flour, mustard, pepper and salt. Stir well and cook until it starts to bubble. Add in the milk and minced garlic. Continuously stir until the sauce becomes thick. Remove from the heat and add in the Parmesan cheese. Stir until the cheese has melted and pour over the pre-baked crust.

In a medium pan, warm the olive oil over medium heat and then saute the sliced mushrooms and garlic for 2 minutes. Add the baby spinach and cook until the spinach has wilted. Place the toppings over the sauce and then add the shrimp and top with the shredded mozzarella. Bake for an additional 10 to 12 minutes until the cheese has melted.

Check out all the other great recipes in this month’s reveal in the link below!

Sausage Spinach Calzones

While looking through my stack of magazines I’ve been saving, I saw this recipe for calzones. I knew it was something I wanted to make and I’m so glad I did! It was a HUGE hit with everyone and they were gone in no time…Madeline ate two of them!

They’re super easy to make on a weeknight especially when you’re using premade pizza dough. I think the next time I make them, I’ll make a double batch and freeze the leftovers so they can be reheated in the oven when we need a quick dinner.

2 Tbsp extra-virgin olive oil
6 ozs sweet Italian sausage, casing removed
4 cups baby spinach
1 cup shredded mozzarella cheese
2/3 cup part-skim ricotta cheese
2 tsp Italian seasoning
1 tsp garlic powder
1/4 tsp fresh ground pepper
1 lb prepared whole wheat pizza dough
Preheat oven to 475 degrees. Spray a large baking sheet with non-stick spray and set aside. 
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add in the sausage, breaking it into small pieces as it cooks until it is no longer pink. Once the sausage is cooked, add in the baby spinach, stir until it’s wilted and cooked. Remove from the pan and place into a bowl.Stir in both cheeses and seasonings until well combined. 
On a lightly floured surface, roll the dough into 6 inch long and divide into five equal sized pieces. Roll out each piece into a small circle. Place 1/2 cup of the filling on a half of the dough circle and then fold over the other side. Crimp the edges with a fork and place on the prepared baking sheet. Continue this process until all five calzones have been made. Cut two or three slits into the top of the dough to allow steam to escape and brush the top of each one with the remaining tablespoon of olive oil. 
Bake the calzones for 15 minutes until the dough turns golden brown. Remove from oven and allow to cool slightly before eating. 
Source: Eating Well Magazine