Peanut Butter Coconut Cups

Peanut butter cups are hands down my favorite treat! And all I see right now are those little darn peanut butter eggs everywhere. It takes all I have not to buy a bag and gobble them up! So I decided to make my own this Easter.

Peanut Butter Coconut Cups

By making my own peanut butter cups I am in charge of the ingredients, therefore, they are not loaded with sugar. They are pretty much just peanut butter and chocolate, clearly a match made in heaven :)

Peanut Butter Coconut Cups

Peanut Butter Coconut Cups

Adapted from Paleo OMG

Peanut Butter Coconut Cups
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2916 calories
186 g
39 g
222 g
78 g
89 g
510 g
1550 g
131 g
0 g
113 g
Nutrition Facts
Serving Size
510g
Amount Per Serving
Calories 2916
Calories from Fat 1895
% Daily Value *
Total Fat 222g
342%
Saturated Fat 89g
446%
Trans Fat 0g
Polyunsaturated Fat 39g
Monounsaturated Fat 74g
Cholesterol 39mg
13%
Sodium 1550mg
65%
Total Carbohydrates 186g
62%
Dietary Fiber 34g
136%
Sugars 131g
Protein 78g
Vitamin A
7%
Vitamin C
1%
Calcium
45%
Iron
58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients

1 cup peanut butter (or any nut butter you like)

1/2 cup unsweetened shredded coconut

1 tablespoon coconut oil

1 tablespoon honey

Pinch of salt

1 cup chocolate chips

Festive sprinkles (optional)

Instructions

In a food processor add peanut butter, shredded coconut, coconut oil, honey and salt and puree until smooth.

Add a spoonful of the mixture into mini muffin pan. It should make about 10.

Melt chocolate chips in a pan over low heat on the stove top or on low in the microwave.

Pour over peanut butter cups in muffin pan. Place in freezer for 30 plus minutes until set.

Pop out with a sharp knife. Store in freezer. Remove 5 minutes before serving.

Adapted from http://paleomg.com/
Kim's Healthy Eats http://www.kimshealthyeats.com/
 

Spinach Orzo

We have been house hunting like crazy here in the DFW area. The houses are selling like hot cakes! Just when we think we found “the one” it is under contract… It’s so frustrating! So house hunting has become a full time job for me.  I am a woman on a mission to find the perfect home! Wish me luck :)

Spinach Orzo

Now onto the spinach orzo… Since we have been house hunting day and night I needed quick and easy dinners. This spinach orzo it exactly that! It seriously takes 10 minutes to make.

Spinach Orzo

I only used spinach leaves, but you could easily add any veggies you like. This is a great cleaning out the fridge recipe!

Spinach Orzo

Recipe from Damn Delicious

Spinach Orzo
Serves 6
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Total Time
15 min
Total Time
15 min
115 calories
12 g
8 g
5 g
6 g
2 g
80 g
165 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
80g
Servings
6
Amount Per Serving
Calories 115
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 8mg
3%
Sodium 165mg
7%
Total Carbohydrates 12g
4%
Dietary Fiber 1g
3%
Sugars 3g
Protein 6g
Vitamin A
17%
Vitamin C
5%
Calcium
15%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients

1 cup orzo, cooked

1 tablespoon oil

1 small onion, diced

1 garlic clove, minced

Salt and pepper

Pinch of nutmeg

1 tablespoon flour

1 cup milk (I used almond)

1 1/2 cups fresh spinach leaves, coarsely chopped

1/2 cup parmesan cheese, shredded

Instructions

Cook orzo according to package directions and set aside.

Heat oil in a large skillet over medium heat. Add onions and sauté for 3 minutes. Add garlic, salt, pepper, nutmeg, and sauté for 1 more minute.

Add flour and cook until light brown about 1-2 minutes.

Slowly whisk in milk and bring to a low simmer until thickened.

Add chopped spinach to sauce and cook until wilted. Next add cooked orzo and parmesan cheese.

Adapted from Damn Delicious
Adapted from Damn Delicious
Kim's Healthy Eats http://www.kimshealthyeats.com/

Rosemary Sweet Potato Stackers

Looking for something different to serve as a side for Easter… How perfect are these Rosemary Sweet Potato Stackers? They look and taste amazing! Every little slice of potato is cooked to perfection in the muffin pan.

Rosemary Sweet Potato Stackers

My original intent was to create a potato recipe to help with my portion control. Well that didn’t work, I ended up eating three. I had to be certain the flavor was just right so I stepped up… Who am I kidding I knew at the first bite they were divine :) I have serious issues with potatoes…I just love them!

Rosemary Sweet Potato Stackers

Recipe adapted from What Gaby Eats

Rosemary Sweet Potato Stackers
Serves 10
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
111 calories
15 g
7 g
5 g
2 g
4 g
79 g
74 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
79g
Servings
10
Amount Per Serving
Calories 111
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 7mg
2%
Sodium 74mg
3%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
9%
Sugars 3g
Protein 2g
Vitamin A
205%
Vitamin C
3%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients

2 tablespoons organic butter, melted

2 tablespoons coconut oil, melted

2 tablespoons grated parmesan cheese, plus extra for garnish

1 teaspoon fresh rosemary, chopped, plus extra for garnish

Sea salt and pepper

5-6 large sweet potatoes or yams, thinly sliced

Instructions

Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking spray.

In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.

Add sweet potatoes and toss to coat evenly.

Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.

Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.

Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.

Adapted from What Gaby Eats
Adapted from What Gaby Eats
Kim's Healthy Eats http://www.kimshealthyeats.com/

Kale Strawberry and Avocado Salad with Lemon Poppyseed Dressing

I think I have found my new favorite salad! I tend to go through phases with salads…

Kale Strawberry and Avocado Salad with Lemon Poppyseed Dressing

Sometimes I can eat one everyday and then I am good for awhile. I do like to change my salads up a bit and sort of “think outside of the salad bowl.”  Haha!  I know that was lame! Moving on, kale is an awesome green to use for a salad. It is inexpensive and really good for you. Some might be hesitant as kale can sometimes be bitter, but I promise if you prep this correctly it will taste amazing!

Kale Strawberry and Avocado Salad with Lemon Poppyseed Dressing

Kale Strawberry and Avocado Salad with Lemon Poppyseed Dressing

Recipe from Two Peas and Their Pod 

Kale Strawberry and Avocado Salad with Lemon Poppyseed Dressing
Serves 4
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Total Time
10 min
Total Time
10 min
239 calories
11 g
4 g
21 g
5 g
3 g
122 g
166 g
4 g
0 g
17 g
Nutrition Facts
Serving Size
122g
Servings
4
Amount Per Serving
Calories 239
Calories from Fat 181
% Daily Value *
Total Fat 21g
33%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Cholesterol 4mg
1%
Sodium 166mg
7%
Total Carbohydrates 11g
4%
Dietary Fiber 5g
20%
Sugars 4g
Protein 5g
Vitamin A
3%
Vitamin C
52%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients

For the salad

1 bunch chopped kale, stems removed

Pinch of salt

1 cup strawberries, sliced

1 avocado, diced

1/3 cup chopped walnuts (or any nut you like)

1/4 cup shredded parmesan cheese (feta would taste great too)


For the Dressing

2 tablespoons olive oil, 2 tablespoons fresh lemon juice

1 teaspoon honey

1/2 teaspoon poppy seeds

Salt and pepper to taste

Instructions

Add chopped kale to a large bowl and sprinkle with sea salt. To avoid the bitter taste, massage the kale with your hands until the leaves are darker in color and tender.

Add slice strawberries, avocado, walnuts, parmesan cheese, and gently toss.

In a small jar that has a lid add ingredients for dressing and give it a good shake until combined.

Pour dressing over salad when ready to be served.

Adapted from Two Peas & Their Pod
Kim's Healthy Eats http://www.kimshealthyeats.com/

Oven “Fried” Pickles with Southwest Ranch Dip

As many of you know my family and I are new to the South. We are from the Northeast and have been on a culinary adventure since we moved to the Dallas/Fort Worth area. Holy moly there are so many fantastic restaurants to try.

Oven Fried Pickles with Southwest Ranch Dip

On Saturdays we always go out to lunch. One of our favorite places to eat is the Fish City Grill. They have amazing fish tacos and fried pickles. Originally from the North I have never heard of a fried pickle. The waitress sold me on it, I had to try it.  At first I wasn’t sure, so I had another one, and then another. Well let me tell you we cleaned the plate. Hey, it’s Saturday we can splurge, right… So my husband suggested I try to make a healthier version. This was the end result and I am pretty excited for how well they turned out!

Oven Fried Pickles with Southwest Ranch Dip

Oven Fried Pickles with Southwest Ranch Dip

I paired these little delights with Simply Organic Southwest Ranch greek yogurt dip mix. The dip was really easy to make and tasted awesome! Simply Organic carries a wonderful line of spices and herbs!

Simply Organic Dip

Recipe Adapted from Skinny Taste

Oven "Fried" Pickles with Southwest Ranch Dip
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723 calories
97 g
404 g
22 g
33 g
9 g
530 g
1306 g
17 g
0 g
11 g
Nutrition Facts
Serving Size
530g
Amount Per Serving
Calories 723
Calories from Fat 193
% Daily Value *
Total Fat 22g
33%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 404mg
135%
Sodium 1306mg
54%
Total Carbohydrates 97g
32%
Dietary Fiber 6g
23%
Sugars 17g
Protein 33g
Vitamin A
31%
Vitamin C
4%
Calcium
49%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients

For the Pickles

1 jar slice dill hamburger pickles

1/2 cup Panko

1/4 cup cornmeal

2 tablespoons flour

1/2 teaspoon chili powder

2 tablespoons fresh cilantro, chopped

2 large eggs

Cooking spray


For the Southwestern Dip

1 cup plain greek yogurt

1/2 packet Simply Organic Southwestern Seasoning (save the rest for another dip)

Instructions

Preheat oven to 450 degrees along with 2 baking sheets.

In a medium bowl combine the dip ingredients and refrigerate for about 30 minutes.

Meanwhile, place the pickles on paper towels to drain.

In a bowl add the panko, cornmeal, flour, chili powder, and fresh cilantro. In a small whisk the eggs together.

Remove baking sheets from oven and spray with cooking spray.

Form an assembly line and dip the pickles in the egg, then the bread crumb mixture and place on the hot baking sheet. Spray pickles with a little more oil. Bake for 8-10 minutes, turn and bake about another 5 minutes.

Remove from oven and serve with dip.

Adapted from Skinny Taste
Adapted from Skinny Taste
Kim's Healthy Eats http://www.kimshealthyeats.com/
 

Sriracha Chicken Quinoa Bowl

I have a confession to make… I am obsessed with Sriracha sauce. There, I said it! I love it! I can’t get enough of it! In fact I am eating it on my eggs right now. And I can’t wait to eat it again for lunch because I have this delicious dish leftover from last night :)

Sriracha Chicken Quinoa Bowl

Well this probably one of the best dinners I have made in awhile and it seriously took me about 15 minutes to make!

Sriracha Chicken Quinoa Bowl

If you don’t eat quinoa, simply serve this over rice or cauliflower rice. It will still taste amazing!

Sriracha Chicken Quinoa Bowl

Sriracha Chicken Quinoa Bowl

Recipe from Family Fresh Cooking

Sriracha Chicken Quinoa Bowl
Serves 6
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453 calories
32 g
129 g
12 g
52 g
6 g
239 g
613 g
12 g
0 g
6 g
Nutrition Facts
Serving Size
239g
Servings
6
Amount Per Serving
Calories 453
Calories from Fat 110
% Daily Value *
Total Fat 12g
19%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 129mg
43%
Sodium 613mg
26%
Total Carbohydrates 32g
11%
Dietary Fiber 3g
11%
Sugars 12g
Protein 52g
Vitamin A
3%
Vitamin C
28%
Calcium
6%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients

1 cup quinoa, cooked

2 tablespoons coconut oil

2 pounds boneless chicken breasts, cut into bit sized pieces

1/2 onion, diced

1/2 cup Sriracha, add more or less to your spicy liking

1/4 cup honey

1 tablespoon fresh lime juice

1/2 cup green onion, chopped

2 tablespoons fresh cilantro, chopped

1 tablespoon sesame seeds (optional)

Instructions

Fluff cooked quinoa with a fork and set aside.

In a large skillet heat coconut oil over medium heat. Add onions and sauté for 3-5 minutes. Add chicken and cook until browned.

While chicken is cooking in a small bowl whisk together Sriracha, honey, and lime juice.

Once chicken is cooked add sauce and stir. Cook for about 5 minutes. Sauce will thicken.

Top with green onion, cilantro, and sesame seeds. Serve over quinoa.

Adapted from Family Fresh Cooking
Kim's Healthy Eats http://www.kimshealthyeats.com/

Paleo Lemon Bars

I had bloggers block this week. That doesn’t happen too often, but I just couldn’t figure out what I wanted to make for all of you lovely people. So I asked my assistant, my 6 year old, for her input and she immediately said, “How about lemon bars?”. Well that sounded absolutely perfect to me!

Paleo Lemon Bars

I looove lemon bars and this recipe is amazing. In fact I am eating one as I write this :)  They are actually quite easy to make and perfect dessert for spring! YAY for spring!

Paleo Lemon Bars

Recipe from Texanerin Baking

Ingredients & Directions

Paleo Lemon Bars
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3180 calories
333 g
927 g
195 g
52 g
104 g
874 g
1091 g
171 g
0 g
80 g
Nutrition Facts
Serving Size
874g
Amount Per Serving
Calories 3180
Calories from Fat 1681
% Daily Value *
Total Fat 195g
299%
Saturated Fat 104g
519%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 65g
Cholesterol 927mg
309%
Sodium 1091mg
45%
Total Carbohydrates 333g
111%
Dietary Fiber 20g
80%
Sugars 171g
Protein 52g
Vitamin A
27%
Vitamin C
50%
Calcium
28%
Iron
75%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients

For the crust

2 1/2 tablespoons coconut oil

2 tablespoons honey

1 cup finely shredded unsweetened coconut

1/2 cup almond flour

Pinch of salt

1 egg white

For the Filling

3 eggs + 2 egg yolks

1/3 cup honey

1/3 cup lemon juice

1 tablespoon lemon zest (about 2 lemons)

1/3 cup almond flour

Optional topping

Coconut flour for Paleo or powdered sugar for non paleo

Instructions

Preheat oven to 350 degrees

Line a 9×5 loaf pan with parchment paper and set aside.

In a medium sauce pan melt the coconut oil over medium heat. Add the honey, shredded coconut, almond flour, and salt and mix until well combined.

Remove from heat and add egg whites (save yolk for something later) and stir.

Add mixture to loaf pan and firmly press down. Bake for 10 minutes.

Meanwhile, for the filling add eggs to a large bowl and beat until frothy. Add remaining ingredients and beat for an additional 2 minutes.

Pour filling over baked crust and bake for about 20-25 minutes or until center is set.

Let the bars cool completely before serving. Cut into squares and top with powdered sugar or coconut flour.

Store in an air tight container in the fridge for 4 days.

Adapted from Texanerin Baking
Adapted from Texanerin Baking
Kim's Healthy Eats http://www.kimshealthyeats.com/

Paleo Vanilla Cupcakes with Chocolate Frosting

As many of you know I am not a dessert maker, however I am a dessert eater! So when I stumbled across this Paleo Vanilla Cupcake recipe from Elana’s Pantry I knew I had to give it a try.

Paleo Vanilla Cupcakes with Chocolate Frosting

I love that recipe has only a few ingredients and I happened to have them all in my pantry. Score!

Paleo Vanilla Cupcakes with Chocolate Frosting

Another thing I love about this recipe is that it only makes a few cupcakes so I don’t end up eating too many. So if you are making these for a group of people I would recommend doubling the recipe.

Paleo Vanilla Cupcakes with Chocolate Frosting

From Elana’s Pantry
Makes 5-6 cupcakes

Ingredients & Directions

Paleo Vanilla Cupcakes with Chocolate Frosting
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3037 calories
180 g
572 g
241 g
36 g
168 g
614 g
693 g
125 g
0 g
56 g
Nutrition Facts
Serving Size
614g
Amount Per Serving
Calories 3037
Calories from Fat 2117
% Daily Value *
Total Fat 241g
371%
Saturated Fat 168g
839%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 46g
Cholesterol 572mg
191%
Sodium 693mg
29%
Total Carbohydrates 180g
60%
Dietary Fiber 19g
76%
Sugars 125g
Protein 36g
Vitamin A
19%
Vitamin C
0%
Calcium
25%
Iron
101%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients

For the Cupcakes

1/4 cup coconut flour

1/8 teaspoon sea salt

1/8 teaspoon baking soda

3 large eggs

1/4 cup coconut oil, melted

2 tablespoons honey

1 tablespoon vanilla extract

For the Frosting

1 cup dark chocolate chips

1/3 cup coconut oil

1 tablespoon vanilla extract

Instructions

For the Cupcakes

Preheat oven to 350 degrees and line cupcake pan with 6 paper liners. Set aside.

In a food processor add coconut flour, sea salt, and baking soda and pulse until combined.

Add eggs, melted coconut oil, honey, and vanilla and pulse until combined.

Scoop about 1/4 cup into each cupcake liners.

For the Frosting

In a small saucepan over low heat melt chocolate chips and coconut oil.

Stir in vanilla and remove from heat. Place in fridge for about 15-20 minutes to thicken.

Remove from fridge and with a hand blender whip frosting until thick and fluffy. This could take 3 to 5 minutes of whipping. It will get thick, I promise.

Frost cupcakes.

Bake for 20-24 minutes.

Let cool and top with chocolate frosting. Be sure to store in an air tight container as they do dry out fast if left out too long.

Adapted from Elana’s Pantry
Adapted from Elana’s Pantry
Kim's Healthy Eats http://www.kimshealthyeats.com/

Paleo Avocado Turkey Burgers

Burgers are one of my go to dinners during the week. I make them at least once a week. They are easy to make and take minutes to cook.

Paleo Avocado Turkey Burgers

Pair them up with a side of veggies and you have the perfect dinner with little clean up. I threw these on the grill, but you could use a grill pan if cooking inside.

Paleo Avocado Turkey Burgers

I made served these on a bed of arugula, but you could easily serve on a bun with your favorite toppings.

Paleo Avocado Turkey Burgers

Paleo Avocado Turkey Burgers
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1488 calories
24 g
476 g
103 g
124 g
23 g
832 g
401 g
6 g
1 g
68 g
Nutrition Facts
Serving Size
832g
Amount Per Serving
Calories 1488
Calories from Fat 913
% Daily Value *
Total Fat 103g
159%
Saturated Fat 23g
115%
Trans Fat 1g
Polyunsaturated Fat 23g
Monounsaturated Fat 45g
Cholesterol 476mg
159%
Sodium 401mg
17%
Total Carbohydrates 24g
8%
Dietary Fiber 16g
64%
Sugars 6g
Protein 124g
Vitamin A
59%
Vitamin C
76%
Calcium
33%
Iron
64%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients

1 pound ground turkey or chicken

1 avocado, diced

2 tablespoons green onions, chopped

2 tablespoons cilantro, chopped

1 tomato, sliced

2 cups baby arugula

Instructions

Preheat grill or grill pan over medium heat.

In a large bowl add ground turkey, diced avocado, green onions, and cilantro. Gently mixed until combined. Form into 4 patties and grill for about 4-6 minutes per side depending on thickness. (Be sure to flip burgers careful so the avocado does not fall out of the burger.)

Serve grilled burger over sliced tomatoes and baby arugula. I topped mine with some fresh salsa.

Kim's Healthy Eats http://www.kimshealthyeats.com/

Lasagna Soup

Spring is right around the corner! Thank goodness! This winter seems to be taking extra long to be rid of. Although we have had a few unseasonably warm days here in Dallas, I am ready to pack away my boots and get out my flip flops and start grilling!  But for the mean time I will make soup. Not just any soup, but lasagna soup!

Lasagna Soup

This soup is so darn good! It can easily be made vegetarian by skipping the sausage and adding mushrooms and more zucchini. Or Paleo by leaving out the noodles and adding more veggies.

Lasagna Soup

I topped mine with parmesan cheese. Next time I am definitely using ricotta :)

Lasagna Soup

Recipe from A Farmgirl’s Dabbles

Lasagna Soup
Serves 8
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Total Time
40 min
Total Time
40 min
481 calories
23 g
81 g
30 g
29 g
12 g
360 g
1372 g
4 g
0 g
15 g
Nutrition Facts
Serving Size
360g
Servings
8
Amount Per Serving
Calories 481
Calories from Fat 273
% Daily Value *
Total Fat 30g
47%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 81mg
27%
Sodium 1372mg
57%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
9%
Sugars 4g
Protein 29g
Vitamin A
24%
Vitamin C
25%
Calcium
40%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients

1 1/2 pounds sausage, casings removed

1/2 onion, diced

1 zucchini, diced

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

2 tablespoons tomato paste

28 ounces crushed tomatoes (diced is fine too)

4 cups chicken broth

2 cups fresh spinach leaves

6 ounces lasagna noodles, cooked according to package directions and cut into pieces

Parmesan or ricotta cheese for topping

Instructions

Heat 1 tablespoon of oil in a large over medium heat. Add sausage and break up while cooking. Cook until brown. Add onions and zucchini and cook for another 5 minutes. Add garlic, oregano, and red pepper flakes and cook for 1 minute.

Add tomato paste and cook for another 3 to 4 minutes. Next add crushed tomatoes and chicken broth. Simmer for about 20 minutes.

Add fresh spinach leaves and cooked lasagna noodles and stir until spinach leaves are wilted.

Ladle into bowls and top with cheese.

Adapted from A Farmgirl’s Dabbles
Kim's Healthy Eats http://www.kimshealthyeats.com/