I actually did really well with juicing last week. Now let's just see if I can keep it off! So my goal is to find good, healthy (or at least semi-healthy...) meals that my family will eat. Josh & Isaiah's favorite pizza at Cici's is the spinach alfredo pizza. And Isaiah, Josh & I all love spinach artichoke dips (Elijah use to love them, too, when he was younger. Sigh.) So I figured this had to be something most of us would like, right? I just pulled it out of the oven and had a bite - it's really good! I found this recipe on Pinterest, but I did modify it a bit. I thought it was really good! Elijah wouldn't touch it, but who's surprised about that? Isaiah enjoyed it, and Jonah enjoyed the tiny little bites I gave him, too. I think Josh will, too, but he's still at work. Anyway, here's the recipe! (I should have cooked mine a little longer, until it was golden, but with hungry boys, I didn't wait...)
Spinach Artichoke Pasta
14 oz. orecchietta pasta
1 Tbsp oil
1 small chopped onion
1 Tbsp minced garlic
1 c sour cream
8 oz. cream cheese, room temp
1 c grated Parmesan cheese
1/2 tsp celery seed
1/2 tsp savory
1 tsp lemon juice
10 oz. frozen spinach, thawed and drained
13.5 oz. can artichoke hearts, rinsed & finely chopped
1 c mozzarella cheese
1/2 tsp salt
1 tsp pepper
Preheat oven to 350. Cook pasta according to the directions on the package. Reserve 1/4 c of the pasta water before draining the pasta; set aside. Heat oil in a skillet & cook onions 8-10 min., until tender. Add garlic and cook another minute. In a large bowl, mix sour cream, cream cheese, Parmesan, lemon juice, onions, garlic, celery seed, and savory. Add the pasta and mix. Stir in spinach, artichokes, 1/4 c of reserved pasta water, salt, pepper, and 1/2 c mozzarella. Place in greased 3 qt. baking dish & top with remaining mozzarella. Place in oven and cook at 350 until golden brown on top, about 15 min. Enjoy!
I have made this again since posting this, and I added a jar of alfredo sauce. It was DELICIOUS! Even Elijah said he liked it! :) I know it makes the calorie count jump up, but it was pretty tasty! :)
1 Tbsp oil
1 small chopped onion
1 Tbsp minced garlic
1 c sour cream
8 oz. cream cheese, room temp
1 c grated Parmesan cheese
1/2 tsp celery seed
1/2 tsp savory
1 tsp lemon juice
10 oz. frozen spinach, thawed and drained
13.5 oz. can artichoke hearts, rinsed & finely chopped
1 c mozzarella cheese
1/2 tsp salt
1 tsp pepper
Preheat oven to 350. Cook pasta according to the directions on the package. Reserve 1/4 c of the pasta water before draining the pasta; set aside. Heat oil in a skillet & cook onions 8-10 min., until tender. Add garlic and cook another minute. In a large bowl, mix sour cream, cream cheese, Parmesan, lemon juice, onions, garlic, celery seed, and savory. Add the pasta and mix. Stir in spinach, artichokes, 1/4 c of reserved pasta water, salt, pepper, and 1/2 c mozzarella. Place in greased 3 qt. baking dish & top with remaining mozzarella. Place in oven and cook at 350 until golden brown on top, about 15 min. Enjoy!
I have made this again since posting this, and I added a jar of alfredo sauce. It was DELICIOUS! Even Elijah said he liked it! :) I know it makes the calorie count jump up, but it was pretty tasty! :)
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