Thin Mint Smoothie

You know those subscriptions services that you can subscribe to where you pay a fee and then you get a box filled with goodies (like clothes or pet supplies or beauty items) delivered to your door? They are all over the place these days.  You can even order a "man box" to be delivered to a favorite man in your life.  There is something exciting about getting that box filled with who-knows-what that someone else put together for you.  That is exactly what getting my CSA is like for me!  I get a bag filled with the best fruits and veggies around, along with recipes to try.  This week was my first pick-up and I was thrilled!

One of the reasons I like the CSA is also one of the reasons I liked the clothing box service that I tried once - it pushed me out of my comfort zone.  I would not have bought that sweater, but I loved it once I had it on!  Likewise, I would not have bought mint or scapes this week, but goodness gracious am I glad they were in my CSA.  This shake that I made with the mint is incredible...just what I needed on a hot summer day.  My daughter had a friend over and when I shared with the three kids, she told me I should give her mom the recipe. (I didn't bother telling her how healthy it is.) Win!!

(P.S. Don't know what a CSA is? Here is a link to try: What is a CSA?)

INGREDIENTS:

• 1.5 oz spinach
• 1 banana
• 1 apple
• 3-5 sprigs fresh mint - stemmed
• 1 tbsp cacao powder
• 1 tsp cacao nibs (I couldn't find any at my grocery store, so I used dark chocolate chips)
• 1 cup water
• 1 cup ice

DIRECTIONS:

Blend all ingredients except for the cacao nibs for 1-3 minutes.  Add the cacao nibs and blend for 30 seconds more.

Difficulty: easy

Time: 4 minutes

Source: https://greenblender.com/smoothies/recipes/thin-mint

Black Bean Feta Quinoa Bowl

I don't often get the time to shop (other than for groceries), but due mostly to Easter shopping, I have been in a few stores recently.  What have I noticed?  Bathing suit buying season is upon us.  Who in their right mind wants to stand in front of a mirror under fluorescent lights in March after a comfort-food induced hibernation period?  Scary stuff, if you ask me.  But, my latest trip to the store did give me a bit of a reality check...it is time to start being a bit more mindful of what I am eating.  I am so looking forward to the fresh veggies of my CSA this summer, but in the meantime I am trying out some new flavor-packed recipes that have a bit of a healthy spin.  No sacrifices here...I love quinoa, black beans, corn, and anything topped with Feta.  This was a hit with my family (especially when I served it with multi-grain tortilla chips).

INGREDIENTS:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 1/2 cups chicken stock
• 3/4 cup golden quinoa, rinsed
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper
• 5 ounces baby spinach
• One 12-ounce bag frozen sweet corn kernels, thawed
• Two 15-ounce cans black beans, drained and rinsed
• 1 to 2 ounces feta cheese, crumbled
• 2 tablespoons fresh cilantro leaves, torn, for garnish

DIRECTIONS:

1. In a medium saucepan set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until browned, 5 to 7 minutes. Add the garlic and saute for 2 minutes more. 
2. Add the stock and quinoa and mix until fully combined. Add the cumin, cayenne, and some salt and pepper.
3. Increase the heat to high and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until all the liquid is absorbed. Add the spinach and gently toss with the quinoa until wilted.
4. Remove the pan from the heat. Stir in the corn and black beans. Crumble the feta over the top and garnish with cilantro.

Difficulty: easy
Time: ~35-40 min total
Source: www.foodnetwork.com

Roasted Beet Pesto Pizza

Beets and I have a long and sordid history.  I will not go into details, but let's just say that though I don't mind the taste of beets, that is about all on which we agree.  In fact, I have declared myself "beet sensitive" without going to the point of saying that I am allergic.  And yet, I keep trying.  I want to like beets, and I want them to like me.  I guess I am stubborn like that.

I have actually requested substitutions for beets with my CSA, but recently there was a mistake and I received beets in my produce bag.  I decided that it was an opportunity to forge ahead with my relationship and give it another go.  I came across this beet pesto recipe and the accompanying pizza recipe that used it and I decided that pizza may just be our common ground.  I was so right.

The pesto appealed to me because the beets are roasted first and then combined with many other yummy ingredients.  When you then put it on naan flatbread and top it with mozarella, spinach (or kale), and goat cheese?  Mmmmm...a match made in heaven.  And for the record, my kids couldn't get enough of this and my mom, an avid beet hater, loved it, too!


INGREDIENTS:

Pesto:

• 1 cup red beets, chopped and roasted (about 1 medium beet) 
• 3 cloves garlic, roughly chopped 
• ½ cup walnuts, roasted 
• ½ cup parmesan cheese, grated 
• ½ cup olive oil 
• 2 tablespoons lemon juice 
• Salt to taste 

Pizza:

• Naan bread
• Mozzarella cheese
• spinach or kale
• Goat cheese
• Pesto from above

DIRECTIONS:

For the pesto:

1. Preheat the oven to 375 degrees F. 
2. Wash and scrub the beet and pat it dry. Chop it into ½” cubes and place it on a sheet of foil. Wrap the chopped beet in foil, making a foil packet. Place the packet on a baking sheet. 
3. Roast in the oven for 50 minutes, or until beets are soft and juices are seeping out. Allow beets to cool completely. (I did this the day before I made the pesto, while I was making another meal.)
4. Add all ingredients except for the oil to a food processor or blender and pulse several times. 
5. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached 

For the pizza:

1. Preheat oven to 415 degrees.
2. Spread the pesto on the Naan bread or pizza crust.  Top with Mozzarella, spinach, and goat cheese.
3. Bake 10-15 minutes or until cheese is melted appropriately.

Difficulty: easy, though a touch time-consuming if you don't plan ahead
Time: Pesto - Prep Time: 5 minutes, Cook Time: 50 minutes (there is also cooling time involved); Pizza - Prep Time: 2 minutes, Cook Time: 10-15

Source: http://www.theroastedroot.net/roasted-beet-pesto/

Asian Salad

I first had this salad many moons ago at a Christmas brunch at a friend's house.  I asked for the recipe and she shared.  I have since made this salad for many a get-together and at almost every one of those get-togethers, I have been asked for the recipe as well.  Most recently, I made it for a cub scout function and was again asked for the recipe.  My husband was ready to tell the mom about this blog, but I had to interrupt to tell him it wasn't on here yet.  He looked genuinely shocked.  The fact is, I have made it a thousand times, but each time, I forget to take a picture of the final product before we zip out of the house or before people arrive at our house.  So, one day, I will add a finished product picture to this page, but in the meantime, it is about time it got posted!  Enjoy!  (And be ready to share the recipe!)

INGREDIENTS:

• 1 head of celery cabbage (I often substitute Romaine and have most recently been using spinach)
• 3-4 green onions, chopped
• 1 package Ramen noodles (broken)
• 1 bag of sweet glazed Almond Accents (there are often newspaper coupons for these)

dressing

• 1/2 c balsamic vinegar
• 1/2 c sugar
• 1/4 tsp pepper
• 2 Tbsp soy sauce
• 1 c vegetable oil

DIRECTIONS:

1. Mix all dressing ingredients and allow to sit for best results.
2. Mix greens.  Add Ramen noodles, almonds, and dressing right before serving.

Difficulty: very easy

Time: 15 minutes

Source: A friend from aerobics many years ago

Mini Turkey Burgers with Cucumber Dill Sauce

My husband researched 5K races for our family to do while on vacation.  John found the Mt. Trashmore YMCA race to be held on the Fourth of July; three of us registered. The arrival of Hurricane Arthur late the night before kept Emma and me at the beach house while John and about 300 other brave runners trudged on.  The force of the wind actually stopped his forward progress as he was finishing!

Emma and I enjoyed our race bags nonetheless; she-the American flags and Statue of Liberty crown; me-the Farm Fresh recipe magazine.  The recipes were somewhat intimidating because they looked fancy, but the lighter, summer fare would be great for cookouts and summer poolside snacks.  I gave it a try.

We enjoyed these burgers and cucumber sauce with a salad and serving of blueberries for lunch.  To save prep work next time, I may put my burger mixture between two pieces of wax paper, roll with rolling pin, and cut into patties using a pizza cutter. A great trick my husband learned while watching Alton Brown on Food Network a few years ago.


INGREDIENTS:

Camera problem-take 2 but no ground turkey

• 1/4 cup plain Greek yogurt, divided
• 1 1/2 T sour cream
• 1/8 cup finely diced, peeled, and seeded cucumber
• 1/4 feta cheese crumbles, divided
• 1 1/2 tsp fresh baby dill
• 1 tsp minced garlic, divided
• 1 lb ground turkey
• 1/4 cup finely minced mushrooms
• 1/4 cup finely chopped baby spinach
• 1 egg
• 1/4 tsp ground cayenne pepper
• slider buns

DIRECTIONS:

1. In a bowl, combine 3 T yogurt, sour cream, cucumber, 1 T feta, 1/2 tsp dill, and /2 tsp garlic. Set aside (this is the cucumber dill sauce)
2. In large bowl, combine remaining ingredients. Gently mix until combined.
3. Form into 6-8 patties.
4. Spray large skillet; place over medium-high heat. When hot, add burger patties. Cook turning once until done (8-10 minutes).
5. Spread buns with sauce.  Garnish as desired.

For the larger appetite, two patties on a regular bun

DIFFICULTY: Medium (the words finely chop/dice reappear, BUT a few mushrooms and 1/4 of a cucumber I can handle)
TIME: 30 minutes

SOURCE: Fresh Ideas from Farm Fresh Food & Pharmacy

Knock-off Spinach Power Salad

Despite the fact that I don't go there often, I am a huge fan of the soups and salads at Panera.  During the Christmas shopping season, we stopped in to get some gift cards and decided to grab a bite while we were there.  My husband commented that he had tried their Spinach Power Salad at lunch some time back and he got it again.  It looked delicious, so I investigated.  I don't know how well this matches the original, but what resulted from my experiments was an awesome, delicious salad that even my kids loved.  This salad can be as healthy as you want it to be by modifying the amounts of ingredients; just a touch of dressing, french fried onions, and bacon will do!  Load up on the spinach - did you know there are only 14 calories in 2 cups of spinach?

INGREDIENTS:

• Baby spinach
• Hard Boiled Egg
• Bacon (cooked)
• Mushrooms
• Butter
• French Fried Onions
• Sweet Vidalia Onion Vinaigrette

DIRECTIONS:

1. Saute the mushrooms in a small amount of butter to desired tenderness.
2. Top a bed of baby spinach with chopped egg, mushrooms, a sprinkle of bacon, and a small amount of french fried onions.  Drizzle the dressing on top.

Difficulty: easy
Time: if the hard boiled eggs are made ahead of time, prep is about 10 minutes
Source: inspired by Panera's Spinach Power Salad, made in my own kitchen

Creamy Crockpot Tortellini Soup

I always thought that my family wasn't big on soup.  Recently, I realized the truth:  We/they aren't big on canned soup.  But if I make a batch of homemade potato soup in the slow cooker, for instance, that is another story.

Enter this tortellini soup...this amazing tortellini soup. Full of good stuff (like carrots and spinach) that blends so well with favorite flavors, this hearty soup is easy to make and has become my new favorite, for sure.  I guess we are soup people, after all!

INGREDIENTS:

• 24 oz jar spaghetti sauce 
• 2 cups water
• 1/4 cup diced onion (or 1 small)
• 3-4 garlic cloves, minced (or 2 tsp)
• 1/2 cup diced carrots (or 2 medium)
• 1lb ground beef, browned
• 4 cups of loosely packed fresh spinach leaves
• 4 cups beef broth (or 1 carton)
• 8 oz cream cheese, cut into 1 inch cubes
• 8 oz sliced fresh mushrooms
• 16 oz refrigerated or frozen cheese tortellini 

DIRECTIONS:

1. If using frozen tortellini, put bag in refrigerator to begin to thaw.  Combine all other ingredients in the slow-cooker.
2. Cook on LOW for 7 hours or HIGH for 5 hours.  (I have only cooked this recipe on the LOW setting, personally.)
3. Before adding tortellini, break up chunks of cream cheese with a whisk.  Stir in tortellini.  Cover and cook for 20-30 minutes until tender and hot.

Difficulty: easy
Time: ~20 minutes prep, 5.5 - 7.5 hours cooking
Source: http://www.familyfreshmeals.com

Steak House Mac and Cheese

Anyone up for some comfort food (with a healthy twist)?  When I saw this recipe in March, I knew I had to try it immediately.  I have made it several times (once, when my mother-in-law came for dinner) and I cannot say enough good about it.  Spinach.  Bacon.  Mushrooms.  Blue Cheese.  I have found those to be ingredients people either love or hate, but I happen to love them all.  Put them together with some penne, greek yogurt, panko, and garlic?  Let me tell you...This dish is amazing.

INGREDIENTS:

• 4 tsp olive oil, divided
• 2 tsp salt
• 8 oz uncooked penne pasta or macaroni
• 3 bacon slices (I have reserved some from Sunday morning breakfast when I make it)
• 10 oz fresh mushrooms, quartered (I have used more, depending on the package size)
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced (I use 1 tsp jarred minced garlic)
• 10 oz fresh baby spinach (I used most of two 6 oz bags)
• 1/4 cup plain 2% Greek yogurt
• 4 oz blue cheese, crumbled
• 1/2 cup panko (Japanese breadcrumbs)
• 2 Tbsp chopped fresh parsley (I don't generally have this and therefore skip it)

DIRECTIONS:

1. Preheat oven to 400 degrees.  Coat 2-quart baking dish with 1 tsp oil and set aside.
2. Bring a large pot of water to a boil; add salt and pasta.  Cook for 6 minutes or until just barely tender.  Drain pasta but reserve one cup of the cooking liquid.
3. While the water is coming to a boil, cook bacon in a large skillet over medium heat until crisp.  Remove bacon from pan, and crumble.  Add mushrooms to drippings (appx 2 Tbs) in pan.  Cook for 8 minutes or until browned, stirring occasionally.  
4. Add pepper, garlic, and spinach (in batches) to the mushrooms; cook 3 minutes or until spinach wilts, tossing occasionally.
5. Combine yogurt and cheese in a large bowl, stirring until almost smooth.  Add pasta and mushroom mixture toss to combine.  Stir in 1/2 cup reserved cooking liquid (or more if mixture looks dry).  Spoon pasta mixture into prepared dish.
6. Combine crumbled bacon, panko, and parsley.  Drizzle with remaining 3 teaspoons of oil; toss to combine.  Sprinkle evenly over top of pasta.  Bake at 400 degrees for 20 minutes or until golden and bubbly.

Difficulty: medium

Time: about 50 minutes total (the last 20 of which are completely hands-off)

Source:  Cooking Light magazine, March 2012, page 81

Mini Salmon Loaves

This recipe started with a can of salmon my dad gave me AWHILE ago.  Every time I would go to donate the can to a food drive, I'd think, "This is salmon; it is healthy; surely, I can use this."  As I was flipping through an edition of Runner's World, I found a salmon loaf recipe.  It seemed easy, healthy, and good.  Then, I lost the recipe...of course.  I searched for "salmon" on Runner's World, and found this recipe.  I added both sesame seeds and ground flaxseed for the nutritional benefits.


INGREDIENTS:

• one can (14.5 oz) of wild salmon, drained
• 1 box frozen, chopped spinach, thawed
• 1 red bell pepper, diced
• 2 teaspoons of dried dill 
• juice for 1/2 lemon
• 1/2 cup quick cook rolled oats
• 2 large eggs
• salt and pepper
• 2 t sesame seeds
• 2 T ground flaxseed
• salsa (as a topping if desired)

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.
2. Lightly spray a 12-yield muffin tin with cooking spray.
3. Combine all ingredients in a large bowl and mix well.  Add salt and pepper to taste.
4. Divide among the muffin cups.  Bake for 20 minutes.  
5. Let cool before removing from pan.  Serve topped with salsa.

Difficulty: Easy

Time: 10 minute prep, 20 minute baking time

Source:  adapted from Runner's World using Rodale recipe finder

Spinach and Mozzarella Egg Bake

I love eggs, but hate cleaning the skillet after preparing them... so I do a lot with my covered 9 x 13 cake pan with carrying handles. As an aside, that pan is the best Christmas present I ever got; no more messing around with aluminum foil or plastic wrap to cover leftovers. A few weeks ago, we had a good 4 dozen eggs in the house nearing expiration; I put out a call to some friends for some egg bake recipes.  My family loved this one!  It gave me about 15 good size breakfast portions.  After a good morning run, my husband would get a hot (well, reheated) breakfast before work.



INGREDIENTS:

• 8 large eggs, beaten
• 1 cup part-skim mozzarella cheese
• 1 bag spinach (8 oz)
• 1 T olive oil
• green onions
• salt and pepper
• optional assorted vegetables (I add whatever is sitting around-mushrooms, peppers, zucchini) 

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.
2. Spray a 9 x 13 pan with cooking spray.  
3. Heat oil in large skillet.  Saute spinach for about 2 minutes.
4. Transfer spinach to pan. Top with green onions (I just cut mine with shears over the pan) and cheese.  Pour beaten eggs on top.  Use a fork to combine.  Add salt and pepper to taste.
5. Bake 35 minutes.

Difficulty: Easy

Time: 5 minute prep; 35 minute baking time

Source: a friend

Spinach and Artichoke Dip

Early in my career, I enjoyed a weekly Happy Hour with the girls from work at Applebees. Their happy hour used to include (may still, but I don't get out much) half off drinks and appetizers. The five of us would each get an appetizer and drink; we feasted. A perennial favorite was the Spinach and Artichoke Dip. When I served this at a holiday get-together, the Happy Hour crowd argued it may be better than Applebees...not sure about that, but it was delicious. Bonus-this recipe uses the leftover Alfredo sauce from the Spicy Chicken Rigatoni.


INGREDIENTS:

• 10 oz box frozen spinach
• 14 oz can artichoke hearts, drained and chopped
• 1 cup shredded Parmesan and Romano cheeses
• 1 cup shredded mozzarella cheese
• 10 oz of alfredo sauce (I used my leftover Ragu from the spicy chicken rigatoni)
• 1 t minced garlic
• 4 oz cream cheese, softened
• 1 t pepper

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix one half of mozzarella with all other cheeses and sauce.
3. Add spinach, artichokes, pepper, and garlic. Mix well.
4. Pour into an 8 x 8 pan greased.
5. Top with remaining mozzarella cheese.
6. Bake 30 minutes or until warm through.

Difficulty: Easy

Time: 10 minute prep, 30 minutes baking time

Source: Food.com

Chicken and Spinach Rigatoni

I am always trying to find a good way to jazz up pasta since it is so inexpensive and my kids love it. I like this recipe because I can get two veggies into the kids without a fight. When boneless, skinless chicken breasts are on sale, I stock up. When it comes time to defrost, I find two recipes that use cooked chicken. I make the chicken for both meals to save time and clean up.

INGREDIENTS:

• 1/2 - 3/4 pound of rigatoni or penne (prepared as directed)
• 1 T olive oil
• 1 medium onion, chopped
• 10 oz frozen spinach, thawed (I have thrown in fresh chopped spinach as well)
• 2 chicken breasts, cubed
• 14 oz of Italian style diced tomatoes
• 8 oz of chive and onion cream cheese
• salt to taste
• pepper to taste
• 1 cup shredded mozzarella cheese (you can use more if you like)

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.
2. Prepare rigatoni according to package directions.
3. While pasta is cooking, heat olive oil in a deep pan, pot, or wok and add chicken; After about 3-4 minutes, add onions to the same pan and cook until chicken is no longer pink (do not overcook chicken; onion should be translucent but not browned).  Remove from heat.
4. Drain spinach between paper towels or by pressing with the back of a spoon in a colander, add to pan with chicken and onion.
5. Add cream cheese, salt, pepper and tomatoes to the same pan.
6. Combine the chicken mixture and the cooked rigatoni.
7. Spread mixture into baking dish.
8. Top with shredded cheese.
9. Bake at 375 for 30 minutes, covered; 15 minutes, uncovered.

Difficulty: medium (it does require several dirty pots and pans) - update: I have changed the recipe to bring the prep down to two dirty pans and a colander. Not too bad!

Time: 15 minutes prep; 45 minutes baking

Source: an internet recipe that I finally modified to be quick, easy, and yummy

Baked Salmon with Veggies

I love salmon, and my family enjoys it, too.  We tend to eat more of it in the summer when we can grill it, but when it isn't prime grilling season (my dad would argue that grilling season is a twelve month one), this recipe is our favorite for salmon.  I must admit, I have been known to overcook seafood at times, but not with this recipe.  It always turns out moist and delicious.

INGREDIENTS:

• 4 4oz salmon fillets
• 2 cups chopped fresh spinach
• 1 cup sliced mushrooms (I love mushrooms so I usually use more)
• 1 medium tomato, chopped OR 1 can of diced tomatoes (guess which one I use more often)
• 1/3 c sun dried tomato vinaigrette dressing (I am sure that this can be substituted with other dressings in a pinch but it is definitely best with this)

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.  Spray square baking dish with cooking spray.  Place salmon skin down in dish.
2. Mix remaining ingredients until well blended; spoon over salmon.
3. Bake for 20-25 minutes or until salmon flakes easily with a fork.

Difficulty:  Very easy

Time: 10 minutes or less prep; 20-25 minutes cook time

Source:  Kraft Food and Family magazine

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Easy Turkey Stromboli

This recipe is amazing, and is a great use of leftover turkey if you have it. I wish I had a nice camera and was good at taking pictures of food (someday, maybe), but if it is any testament, my husband seriously thought I bought this stromboli pre-made.  It looked that good. Trust me, there was nothing to it! (As a side note - I am so happy my kids like spinach. You may want to use a little less if you are just introducing them to it, but the other ingredients make the stromboli so tasty that this might just be the recipe to get them to eat that green stuff!)

INGREDIENTS:

• 1 lb turkey breast tenderloins (I am sure it would be great with chicken, too. Incidentally, I cooked 2 lbs and used the rest in another recipe later in the week when I made this the first time.  Use leftovers from Thanksgiving, if available.)
• 1 pkg (11 oz) refrigerated thin crust pizza crust (like Pillsbury)
• 1 cup pasta sauce or pizza sauce
• 1 pkg (10 oz) frozen chopped spinach, thawed and well drained (I forgot to thaw so I heated in microwave for a couple of minutes and then pressed the water out in a colander)
• 1/2 cup shredded cheese (Colby & Monterey Jack is great in this, cheddar or mozzarella would be good, too, if that is what you have)
• 2 tsp grated Parmesan
• 2 tsp milk

DIRECTIONS:

1. Preheat oven to 400. Boil a cup of water on medium in a large skillet. Cut turkey into strips and add to boiling water. Return to boiling, cover and simmer for 8-10 minutes. Allow to cool slightly and then chop.  **If you are using leftover turkey, you just need to make sure it is chopped.
2. Unroll crust onto baking sheet lined with parchment paper or sprayed with cooking spray. Spoon half of the sauce down the center, lengthwise, leaving about 3 inches on either side. Layer spinach, turkey, and cheese over sauce.
3. Cut 12 strips on both sides of crust. Fold strips over filling, so they overlap. Brush with milk and sprinkle with Parmesan.
4. Bake for 12 minutes, serve with remaining sauce.

Difficulty: When you see the finished product, it will look like it was hard, but it isn't at all!
Time: 35 minutes (15 prep, 20 cook)
Source: Parents Magazine, April 2009

Sausage, Spinach, and Tomato Pasta

Every time I bring this meal to work as leftovers for my lunch, someone asks for the recipe.  It looks, smells, and tastes so good AND it is so quick and easy.  I love that there isn't a single ingredient that needs to be cut up and that it is such a healthy, delicious meal. My whole family devours it.  In fact, I am finding that I need to double the recipe these days if I want to have any leftovers!

INGREDIENTS:

• 1 pound of sweet Italian sausage (Sometimes, I can't find the packages of ground sausage, but often I can find sausage patties in 2 pound packages that work great.  I have even used links with the casings removed.)
• 1 can of diced tomatoes, with or without Italian seasonings (NOT drained)
• 1 bag of baby spinach (I have used regular spinach and it is good, too.)
• 2 c penne pasta, uncooked (a little more than that usually is okay)
• mozzarella cheese

DIRECTIONS:

1. Start by boiling the water for the pasta, and cook pasta according to package directions. 
2. While the pasta is cooking, brown the sausage and break it up so that it looks like ground meat. 
3. Once the sausage is cooked through, dump the can of tomatoes and juices in. 
4. Heat for a few minutes and then add the spinach a handful at a time, stirring and tossing until the spinach is all wilted. 
5. By the time the pasta is done, the sauce should be, too.  Mix the two together, sprinkle shredded mozzarella cheese on top, and voila!  An awesome meal in the time it takes to cook pasta.

Difficulty: Super easy
Time: less than 20 minutes from start to finish
Source: adapted from a recipe on kraftfoods.com