Fresh veggies, tortellini pasta, pesto, cheese & sun dried tomatoes make up this creamy vegetarian pesto tortellini recipe. It’s made in one pot, in just 20 minutes, for an easy weeknight meal!
Let me tell you about my love of one pot meals. It’s a great love, a love that can only come from the fact that I absolutely hate doing dishes! One pot meals allow me to wash just one dish at the end of preparing the meal. Yes, please!
But let’s be honest, one pot pasta dishes are always a fan favorite! This One Pot Greek Pasta is a huge hit on the blog. It’s so flavorful, you’ll want to make it every week! And this One Pot Cajun Pasta is always a fun way to spice up a weeknight dinner!
Now when it comes to finding the perfect vegetarian one pot meal, this Vegetarian Tortellini recipe is where it’s at! Creamy cheeses, combined with sun dried tomato pesto make an amazing sauce to toss with the cheesy tortellini and fresh veggies.
This vegetarian tortellini is one of my favorite recipes of all time and I keep it in regular rotation on Meatless Mondays! It’s an easy dinner to make and clean up!
Creamy vegetarian Tomato Spinach Tortellini Soup is made with refrigerated cheese tortellini cooked in a creamy, cheesy tomato sauce. It’s made in just 15 minutes for a quick and easy Italian soup recipe!
One of the things you’ll always find in my freezer is a bag of refrigerated cheese tortellini. It can be cooked straight out of the freezer in just a few minutes and turned into an easy weeknight meal!
Today I’m incorporating the delicious tortellini into a new scrumptious soup recipe that’s made in just 15 minutes! That’s right creamy, cheesy tomato basil tortellini soup is made from start to finish in under 30 minutes.
That’s less time than watching an episode of Friends on Netflix! And it’s so easy, you can totally catch up with Ross, Rachel and the whole gang while preparing this soup!
My family loved this soup recipe so much. Kurt has already requested I make it again this week! I know you’re family is going to love this great recipe too!
You’re going to love this healthy, easy Spinach Mushroom Chicken recipe! It’s totally delicious, dairy free, low carb & whole30 approved!
Last year, I introduced dozens of Whole30 recipes on the blog and even dedicated the entire month of March to Whole30 recipes.
Of the 18 Most Popular New Recipes of 2018, 8 of them were part of Whole30 March. With the popularity of Whole30 recipes last year, I vowed to bring you more Whole30 recipes in 2019 and I’m here to deliver!
You don’t have to be on the Whole30 diet to enjoy these delicious recipes. These are great options for those looking to add a few new healthy recipes into the mix, or those that are looking for gluten free and dairy free recipes.
This Whole30 Spinach Mushroom Chicken is flavorful, easy to make and the perfect addition to your weekly healthy dinner menu! You could also prepare extra chicken to slice up and meal prep for lunches or dinners throughout the week.
Savory mini pies, also known as hand pies or picnic pies, are filled with a delicious vegetarian mixture of spinach and feta cheese and are perfect for serving as an appetizer, picnic snack or party hors d’oeuvre!
Raise your hand if you love picnics! Living in San Diego with almost perfect weather year-round, we love doing picnics at the beach and the parks in our neighborhood.
Sometimes, we wrap up Chicken Fajita Burritos and take those on our picnic (so very So Cal of us!), other times we just grab a baguette, cheese, crackers and fruit and make it a charcuterie plate picnic and sometimes we invite friends and make it a potluck picnic, which is perfect for bringing these mini pies, also known as picnic pies (fitting!) or hand pies. Basically they’re an individual, hand-held pie that’s easy to transport!
Crispy bacon, creamy avocado and juicy tomatoes are combined in this scrumptious gruyere and avocado grilled cheese sandwich recipe!
It’s National Grilled Cheese Day y’all and I couldn’t be more excited, because, bread + butter + cheese, yes, please! Add in crispy bacon and creamy avocado and you’ve just combined everything I love into one epic grilled cheese sandwich!
Baked spaghetti squash is tossed with a simple spinach artichoke sauce in this healthy, gluten free and vegetarian recipe, made in under an hour!
Well hello everyone and happy 2018! I’m so excited to welcome the first recipe of the new year to the blog today. It’s a healthy recipe that combines my favorite dip with my favorite squash!
I know what you’re thinking, healthy spinach artichoke dip, yeah right! Well, this version actually is! I subbed in greek yogurt for mayonnaise and added some serious flavor with lemon zest, goat cheese and red pepper flakes.
Have you ever looked at a fresh artichoke in the grocery store and thought, wow, that’s beautiful, but what in the world do I do with it?!
Well Ocean Mist Farms, the largest grower of fresh Artichokes, is challenging everyone to “Be an Artichoke Adventurer” and get cooking with the delicious fresh vegetable!
If you’ve never prepared a fresh artichoke at home, it’s quite simple and can be done many ways, by baking, grilling or steaming it. In this post, I’m going to show you how to steam fresh artichokes, then turn the “meat” from the leaves and the heart of the artichoke into three delicious artichoke toast recipes!
After leaving NYC, I headed down to Washington DC to eat my way through yet another city!
I’m now on a plane back to home sweet sunny San Diego. As soon as I arrive home I’ll be heading straight into the kitchen! I have so many awesome recipe ideas that I can’t wait to create and share with you all for Thanksgiving, Friendsgiving & Thanksgiving leftovers!
A bag of spinach, a carton of eggs and a package of bacon, what to do, what to do?? It’s sounding like my Italian ancestors version of an omelet is about to happen!
Yes, if you were wondering what exactly a frittata was or what the difference between a frittata and quiche were, you are not alone! So in the simplest terms: a quiche has a crust (usually) and more liquid than egg, where as a frittata has more egg than liquid and no crust, there it is!
So whether you just learned your fun fact of the day or not, you’re about to dive into a delicious recipe for this Italian crust-less egg dish!
Prep Time: 10 minutes Cook Time: 10 minutes
Ingredients (serves 4)
6 slices bacon
1/4 cup milk
1 tsp kosher salt
1 tsp pepper
1 tsp olive oil
1/2 red pepper
3 cups spinach
2 oz goat cheese
Start by frying up the bacon.
Don’t mind those extra couple slices of bacon. Those are for…. someone 😉 Fry until crispy then drain the grease, crumble and mix together with the eggs, milk, salt and pepper.
Next, heat the olive oil in a sauté pan and add the onion and red bell pepper.
Sauté for 2-3 minutes then add spinach and sauté for an additional 3 minutes.
I know that looks like a LOT of spinach, but I promise it will cook down!
See, I promised 🙂
Next, add in the egg and bacon mixture.
Let cook for 2 minutes then crumble the goat cheese on top.
These chunks of goat cheese add an amazing creamy surprise in the middle of the Frittata! Now cook on the stove for 5 minutes, then move into the oven to finish cooking at 400°F for 10 more minutes. Remove from the oven and voila!