"What's for Dinner?" Wednesday

Tonight's dinner is a favorite in our house. It is super tasty and very simple to prepare!

1 lb hot Italian sausage removed from casings
2 C baby spinach
2 C light cream
1 lb pasta of your choice (I use penne for this recipe.)

Break sausage into bite size pieces and cook on medium heat for 10 - 15 minutes. While the sausage is cooking, boil water for your pasta. Next, add light cream to sausage and stir. Bring to a boil and then reduce heat to a simmer. Add spinach and cook for 2-3 minutes until spinach is wilted. Spoon over cooked pasta.

"What's for Dinner?" Wednesday

Tonight we had leftovers. Last night I made spinach, shrimp and cheese quiche, which is absolutely delish! You know how there are some leftovers that you just dread? I mean the dish is good, but once is enough? This is not one of those dishes! We love leftovers of this recipe:

Ingredients

1 frozen pie shell (let thaw on counter for 15 minutes)
2 cups chopped spinach
1 Tablespoon of olive oil
5 eggs
1 C heavy cream
1 Tablespoon of Tabasco Sauce
1 Tablespoon low sodium soy sauce
salt and pepper to taste
1 C grated Parmesan
1 C shredded mozzarella or cheddar 1/2 C of each!
10 medium cooked shrimp, peeled and deveined.

1. Preheat oven to 375.
2. Heat 1 Tablespoon of olive oil in pan.
3. Add spinach and cook on medium heat until wilted.
4. Mix together all ingredients except for shrimp.
5. Pour into pie shell.
6. Place shrimp into pie shell, distributing evenly.
7. Bake for 30 minutes.

Enjoy!

What did you have for dinner?

Strawberry Spinach Salad

Here's one of my favorite summer time recipes. A few years ago, my sister-in-law turned me on to this amazingly scrumptious strawberry spinach salad. It is healthy and refreshing and simple to make. Add grilled shrimp or grilled chicken to make a meal out of it!

Strawberry Spinach Salad

Approx. 8 oz. baby spinach leaves
1 pint fresh ripe strawberries, cleaned, hulled and halved
2-3 Tbsp. red onion, chopped into small slivers
1/2 cup sliced almonds
2 Tbsp. sugar

Toss spinach leaves, strawberry halves and red onion in a large salad bowl.

Place almonds and sugar in a sauté pan. Cook over medium-low heat. As sugar melts, stir almond and sugar syrup constantly. The almonds will brown a bit and the sugar will become amber colored, be very careful to not burn the almonds. Turn them out onto a dinner plate to cool. Next, prepare the dressing.

Honey-Lime Dressing

Juice and rind of one good size lime
1/4 cup canola oil
1/4 cup honey
Pinch of salt

Whisk all ingredients together. Just before serving, dress the salad and toss the cooled, candied almonds over the top.