Spinach, Mushroom, and Goat Cheese Pizza

Jeremy I love watching Sam Zien on Just Cook This on Discovery Health. His recipes are so accessible, and he's pretty entertaining. I've made a lot of his stuff, and I always love it. And they are easy!!

I made this pizza for lunch because I knew Jeremy wouldn't eat it (I think the goat cheese weirds him out). It was sooooo good! Meredith even ate it.

Here's the recipe:

Ingredients


1 10"-ready-made pizza crust

1/2 cup softened goat cheese

1/3 pound pound shitakes, sliced thin

1/3 pound crimini, sliced thin

6 ounces baby spinach (one of those already cleaned kinds)

2 cloves garlic, chopped fine

2 teaspoons olive oil

2 tablespoons shredded Parmesan



Pre-heat oven to 425 degrees F.



Heat large pan, add oil and cook mushrooms until softened. Add garlic and stir for a minute. Then add spinach and stir in until the spinach wilts all the way down—only a minute or so.



Spread goat cheese on crust and top with mushroom-spinach mixture. Sprinkle a bit of shredded Parmesan on top.



Bake until golden brown, about 12 minutes.

Sticky Chicken and Spinach Salad

I was watching Good Things Utah and they had this recipe on. It looked so yummy and so easy so I thought I would try it.

Sticky Chicken

3-4 chicken breasts
1 cup apricot jam
1 cup BBQ sauce
1 packet onion soup mix

Cut chicken breasts into strips. Pour a small amount of olive oil in a skillet and begin browning the chicken. Mix together the remaining ingredients and then pour over the chicken. Let simmer until chicken is fully cooked and sauce is thick and bubbly. Serve over rice.

The chicken was so yummy! A nice sweet and sour twist to the classic chicken and rice. I paired it with my favorite spinach salad. No real recipe just ingredients.

Spinach Salad

Fresh spinach
hard boiled eggs
bacon
cucumbers
Good Seasonings Italian Dressing mixed according to package directions.

Sorry no pictures because my camera is MIA. I'll make it again soon at the request of my family and post pictures then.

NieNie's Mexican Lasagna

This recipe was okay. I had some issues with it. First of all, I don't own a food processor, so I just used my blender. Obviously, dry spinach won't blend, so I added the salsa to the blender, but then that just made a puree. When all was said and done, it was more like Mexican lasagna soup. It wasn't disgusting - it's worth trying, and it's a healthy dish. Just make sure you have a food processor. Here's the recipe, straight from CuisineNie.

MEXICAN LASAGNA

1 cup fresh cilantro leaves

4 scallions, coarsely chopped

Coarse salt and ground pepper

10 ounces fresh baby spinach

Nonstick cooking spray

8 (6-inch) corn tortillas

1 (15.5 ounces) pinto beans, drained and rinsed

1 cup prepared salsa (mild or medium)

8 ounces pepper Jack cheese, grated (about 2 cups)

Directions

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.