Its Getting Hot in Here

Its cold outside, really cold. And, being as frugal as I am, (and considering how outofcontrol the summer power bills got) we have yet to actually turn on the heat longer for more than 15 minutes. The thermostat hasn't gotten below 68, so no need to really worry for now. But, today it was really really cold and I just couldn't get warm. Solution, turn on the oven! I made brownies and chicken parmesan. Typically I don't really cook using the oven, so baking was a rare treat and the suggestion of brownies was very popular! Win win win.

Brownies
1 Pillsbury sugar-free brownie mix (or probably any other brownie mix)
1 large egg
1/4 cup sugar-free raspberry jam
1/4 cup vegetable oil

Pre-heat the oven (something I rarely adhear to, but I planned to leave the oven on as long as I was able to) to 350. Mix together the wet ingredients with a fork until blended. Add the brownie mix and stir until completely mixed together (the recipe on the box says 50 stirs but I can't count that high). Dump the brownie batter into a pam-sprayed 8x8 or 9x9 or I used an 8 inch cake round pan. Bake for 28 minutes or until the fork comes out clean.

Chicken Parm
3 small chicken breasts
1/2 cup bread crumbs
1/4 cup parmesan cheese
1 cup tomato sauce
Salt, pepper, red pepper flake

Dry the chicken and place on a plate. On a separate plate, mix together the bread crumbs, parmesan cheese and salt, pepper, red pepper flake. Dredge the chicken in the breading mixture and place on a non-stick-sprayed glass baking dish. Bake for 15 minutes or until done. Remove from oven and cover with the tomato sauce making sure the top is coated and there is sauce under the chicken as well. Add some more parmesan cheese to the top of each piece of chicken and place back in the oven for another 10 minutes or until the cheese melts and the sauce is hot.

Now you're done and your kitchen is probably at least 5 degrees warmer. Just make sure you turn the oven off.

I Love Spinach

I love spinach, yes I do. The health benefits are terrific, plus the baby spinach used in salad lasts a lot longer than any other lettuce. Usually if I buy the 1lb package of organic baby spinach it lasts about a week and a half until it starts to look a little limp. So, instead of letting it rot or throwing it away, I usually try to cook the spinach somehow. Here's two recipes with left over baby spinach.

Florentine Sauce

As much spinach as you have left over

1 can diced tomatoes, drained

1/4 cup of parmesan cheese

Oregano, Basil, Salt, Pepper and red pepper flake

Add spices and tomatoes to a sauce pan and cook over medium heat until the tomatoes start to break down, stir frequently. This is probably about 10 minutes. Reduce the heat, add the spinach leaves and stir, cooking until the spinach wilts nicely. Remove the pan from heat (and turn burner off), and stir in the parmesan cheese.

Sauteed spinach and quinoa

As much spinach as you have left over

2 tbs lemon juice

1/2 cup cooked leftover quinoa (or another grain/pasta thats left over)

Salt, Pepper, Parsley and a smidge of red pepper flake

Toppings: blue cheese or gorgonzola cheese, toasted breadcrumbs, toasted pine nuts, golden raisins, etc (whatever is left over)

In a non-stick skillet sprayed with Pam on medium heat, add the spinach and spices and stir until a bit wilted. Add the lemon juice and cook for a couple of minutes. Remove the pan from the heat and stir in the quinoa. Let this mixture sit until the quinoa heats through. Serve and add toppings. If your guy is picky about veggies, add more cheese and microwave for 1 minute, stir and melt the cheese.