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Category Archives: Vegetarian

Spinach, Pesto Wonton Lasagna

The chilly weather makes crave classic comfort food. When you think “comfort food” you certainly do not envision a figure friendly dish. to the rescue! I found this fantabulous recipe and knew this would be a tasty treat and perfect as the weather begins to change seasons. However we are now at the end of September and it will be 85 degrees tomorrow? Really?

Nonetheless this was a perfect Sunday dinner for hubs and me. It was tres easy and so tasty and just as yummy for lunch the next day.

The secret ingredient? Wontons wrappers for the lasagna “noodle.” Who knew? A great way to trim up calories and not sacrifice flavor!


Spinach-Pesto Lasagna


  • 1 cup ricotta cheese
  • 4 tablespoons pesto, divided
  • 1 egg white, lightly beaten
  • 1 (5 ounce) box baby spinach
  • 18 wonton wrappers (1 package)
  • 1 (8 ounce) jar roasted red peppers, rinsed and drained
  • 1/4 cup mozzarella cheese
  • 2 tablespoons parmesan cheese


1. Preheat oven to 350°.

2. In a medium bowl, combine ricotta, 2 tablespoons pesto, and egg white; stir well.

3. Heat 1 tablespoon water in a medium skillet over medium heat; cook spinach until wilted (about 2 minutes), stirring well.

4. Spread remaining 2 tablespoons pesto in an 8-inch square baking dish; top with 6 wontons, overlapping slightly. Layer half of ricotta mixture evenly over top of wontons; add half of peppers over ricotta mixture.

5. Top peppers with another 6 wontons, remaining ricotta mixture, half of spinach, and remaining peppers. Top peppers with remaining 6 wontons and spinach. Sprinkle with mozzarella and Parmesan; cover tightly with foil.

6. Bake lasagna, in middle of oven, until cheese is melted and bubbly (about 20 minutes). Let stand 10 minutes. Cut into 6 equal-size pieces.




Summer Tomatoes, Corn, Crab and Avocado Salad

Hooray. Another salad that has some of my favorite things in. Combine it together and you have a perfect and quick summer dish. And this is a good looking. So bright and colorful it makes me happy. And my tastebuds.

This could easily be served with chips for a dip, over some lettuce or spinach as a salad, or in a tostada which is what we did. Or you can just eat it plain. Which is what I started doing. But probably should not admit.

So this fun salad would be great for a quick leftover lunch. Yes lunch. I’m back to work which means planning my lunches ahead of time. And even worse, no more wine. Yeah, that is a lie. Now I sip water as I cook meals unless it is Friday or Saturday. Or if the kids are just a little cuckoo. Good thing I love my job.

Back to drinking my water pretending it is something else.

Summer Tomatoes, Corn, Crab and Avocado Salad

Adapted from: Skinnytaste

  • 12 oz lump crab meat (fresh is best, but we used can)
  • 1 pint red cherry tomatoes cut in half
  • 1 avocado diced
  • 2 hot peppers (I used jalapenos)
  • 1 1/2 cup roasted corn (they sell this at Trader Joes, or you can do it yourself)
  • 1/3 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 2 tbsp chopped cilantro
  • salt and pepper to taste
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn. Combine all the ingredients together, add cilantro and toss. Adjust lime juice, salt and pepper to taste.

Black bean, quinoa and citrus salad

“A party in my mouth.” This is how I described this salad. Literally. A party.

I’m obsessed with avocado and cilantro.  And quinoa has gotten a ton of press of being a good for you food. And the entire list of ingredients is some of my favorite good for you foods.

This is perfect to impress friends and family for a late summer bbq. Sad late summer. As much as I despise the sweltering 9 million degree weather, I’m not looking forward to the brisk temps that are around the corner. Considering it seems to go from 90 degrees to 40 degrees here in St. Louis.

Back to the point. This party in my mouth, is the perfect summer salad. I wish I would have discovered this salad years ago. But I didn’t.

This was easy to make, was easy, and healthy. All which leaves room for an extra glass of Pinot Grigio. Or chocolate. Or both.

I know. Please don’t judge my lack of photography skills and how it isn’t as pretty. Working on that.


for the salad:

2 15-oz cans black beans, drained and rinsed

1/2 red onion, minced

2 large grapefruits, divided into segments and chopped

1 large red bell pepper, diced. We omitted this.

3 ears fresh corn, kernels chopped off’. You could easily use frozen corn or roasted corn too.

1 cup uncooked quinoa

1 large ripe avocado, diced

1 small bunch cilantro, minced

for the dressing:

juice of 3 limes

2 tsp cumin

3 T extra virgin olive oil

1/4 tsp sea salt


1. Prepare quinoa according to package directions. Let cool.

2. Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine.

3,In a small bowl, whisk together all dressing ingredients. Add quinoa to salad. Pour dressing over salad. Toss well and serve. *

We refrigerated the salad prior to serving.

Recipe adapted from: Eat Live Run

Veggie Sandwich

Here is a picture of Lily love. Just because she is cute. And trouble. But cute. Lily loves to eat. Anything. Especially peanut butter.


But back to the veggie sandwich.

We like to eat. A lot. And when we are on vacation, well we eat and indulge, because we can.  Then sadly we woke up and found ourselves not in 70 degree weather, but 110. Sad.

Upon returning from a fun filled, wine filled, food filled vacation in Seattle and Portland, where we treated ourselves to some of the best the Pacific Northwest has to offer, we were craving/needing some fresh good for you food.  What to do? Head to Tower Grove Farmers Market and pick up a plethora of fresh fruit and veggies.

All those goodies and I whipped up this tasty good for you sandwich.

What you need:

1 loaf of bread (used Companion Bakery Kalamata olive loaf)

Fresh goat cheese

Sliced cucumber

Sliced tomato

Spinach or lettuce


What to do:

Slice the bread. Spread goat cheese  and pile remaining ingredients on. Cut and enjoy! Super simple and healthy.

Mini Egg Omelets

When I first saw these I thought to myself. Adorable. How much cuter can it get, a mini omelet? Total cuteness.

I enjoy cute things. Puppies, babies, Edward from Twilight. Now I can add this to my list. I am guessing most people also like cute things, maybe?

And they just look so cute and are equally as tasty.

What is not so cute? Me in the morning, granted I wake up looking fresh eyed and gorgeous each and every morning. Yeah, no. Hubs has learned to maybe not talk to me in the morning because how shall I put this, I’m a total bitch bit of a grump in the morning. If mornings are not your cup of tea you can whip these cuties up over the weekend and nuke them in the microwave for a protein packed breakfast.


  • 4 cups broccoli florets- I used peppers instead.
  • 4 whole eggs
  • 1 cup egg whites
  • 1/4 cup reduced fat cheddar
  • 1/4 cup good grated cheese like pecorino romano
  • 1 tbs olive oil
  • salt and fresh pepper
  • cooking spray

Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, mash into smaller pieces and add olive oil, salt and pepper.Mix well.

Spray cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.

In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

Source: Skinny Taste

Carmelized Onion, Mushroom, & Gruyere Tartlets

You know when you find a recipe and you have to try it immediately? Well, this happens almost on a daily basis for me. But this is exactly what happened when I stumbled upon this.
I loved how fancy it sounded and looked, (my pictures do not do it justice).  You know when you say something you made and everyone goes, “Wow!” I like that. I stand up a bit straighter and say, “Yes, I know.” Eh, it is who I am and I an admit it.
We had a going away party to attend for some good friends and I had been busy lurking through blogs and found this. I ran to the grocery store and gathered up the ingredients and got to work. And these were such a hit!
Do you want to know what is sad? Well, ever since moving to St. Louis, I have been blessed with having sinus infections each year. It is a great way to diet, considering I have no taste buds. The utmost depressing part? I was getting over a sinus infection when I made these and my taste was hit or miss. Sadly, it was miss this night. Luckily I made these again and they were as much of a hit as they were the first time I made them.
Impressive and not difficult at all. Go make these right now.
Caramelized Onion, Mushroom & Gruyere Tartlets
Yield: 16 3-inch tartlets
Prep Time: 1 hour | Bake Time: 20 minutes
1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 tablespoon unsalted butter
16 ounces white button mushrooms, thinly sliced
1 clove garlic, chopped
½ teaspoon dried thyme
Salt and pepper, to taste
¼ cup white wine (can substitute chicken or vegetable broth)
2 sheets puff pastry (thawed according to directions on package)
1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped
1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2. Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.
3. Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.
4. Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.
5. Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.
6. Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.
7. Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.
8. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

Banana Nutella Bread

Nutella. Love. I adore chocolate and baking. I first discovered Nutella when I was in France 12 years ago. Love blossomed, I was so thrilled that a tasty spread existed.

One day I woke up thinking about Nutella. I know most people wake up thinking about work, their children, or brushing their teeth, but here I was wondering if bananas and Nutella have met in bread form.

Sure enough and luckily for me, they have.

Momma and Pa were coming to visit me as I was baking this delectable treat. I was so pleased when they came in and were drooling over the banana bread smelled that had filled the house.

Please go and make this.



2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe banana
1/3 cup plain low fat yogurt
1 tsp. vanilla extract
3/4 cup Nutella (chocolate-hazelnut spread)
1. Preheat oven to 350 degrees F. Spray 8×4-inch loaf pan with nonstick spray.
2. In a medium bowl, whisk together flour, baking soda & salt.
3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add banana, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until flour is incorporated (don’t over mix).
4. Spoon Nutella into a medium dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
5. Bake 60 to 70 minutes, or until toothpick inserted into the center comes out clean. Check the oven at 45 minutes to check the top of the bread for browning. If it’s browning too quickly, cover lightly with foil for the remainder of the baking. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.


Source: Adapted from Recipe Girl

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