Creamy Spinach Chicken

The inspo for this recipe comes from a recipe I saw on Pinterest. The recipe on Pinterest focuses more on a tray bake and sometimes I just do not want to do that whole mess. So instead I decided to scale it down, so I can enjoy this dinner nightly and don’t have to worry about leftovers. I hope you enjoy my switch up.

Ingredients

  • 2 Garlic Cloves, finely diced
  • Chicken Breast
  • 2 Cups Spinach
  • Cream Cheese, enough to cover the chicken breast
  • Chicken Seasoning [Onion Powder, Garlic Powder, Salt, Pepper, Paprika]
  • 1/4 Cup Mozzerella Cheese
  • 1 TBSP Olive Oil

Let’s Get Cooking

Preheat the oven to 375F.

Pour the oil into a large pan and saute the garlic. Once the garlic is aromatic, add in the spinach until it is all cooked down.

Place the chicken on the pan and season both sides. Then spread on the cream cheese until most of the chicken breast is covered. Top the chicken off with the cooked spinach and then cover with the mozzerella cheese.

Cook the chicken for about 15-18 minutes depending on how thick the chicken breast is.

And sooo yeah, that’s pretty much it. Super easy and super delicious and creamy! I hope you love it!

Always Hungry,

Hannah

Kitchen Sink Frittata

I have never made a frittata before, but I took it as one of those recipes that you can add pretty much whatever you have in your fridge and it will work out. That’s exactly what I did! Some left over country ham that my friend’s mom made (OMG IT’S AMAZING), green onions, 5 eggs, and some spinach that as wilting. I followed two peas & their pod’s cooking guide and the end product turned out delicious. It’s a great meal for breakfast, lunch, and dinner!

Ingredients

  • 4 TBSP Olive Oil
  • 2 Cloves of Garlic, minced
  • 4 Small russet potatoes/ or 2 Large potatoes, chopped into small pieces
  • 2 Green Onions, chopped
  • Spinach
  • 8 Large Eggs
  • 2 TBSP Milk
  • 1/3 Cup Chopped Ham/ or whatever meat you prefer
  • 1/2 Cup Cheddar Cheese + a handful for topping off
  • Salt + Pepper
  • Sour Cream to serve

Let’s Get Cooking

Preheat the oven to 400F

In a large skillet heat up the olive oil. Add in the diced potatoes + garlic + salt + pepper. Cook the potatoes until they are soft and the edges are brown. Add in 2 TBSP of the green onion and remove from heat into a separate bowl.

In a large mixing bowl whisk together the eggs + milk. Once combined add in the remaining green onion + chopped ham + potatoes + spinach + cheese + salt + pepper.

Pour the mixture into the same large skillet you cooked the potatoes in, nonstick pan works best. Cook the mixture over med-high heat until it is half set, do not touch it! It looks half set when the edges begin to come away from the pan.

Place the skillet into the oven for about 12 min. Remove and top with a little more cheese. Place back in the oven for the cheese to melt.

Cut & serve with sour cream and hot sauce!

Always Hungry,

Hannah

Spinach Risotto

I LOVE Risotto, so creamy and cheesy, but it can take a lot of patience. So be patient and get your greens in with this risotto recipe from Simply Recipes!

Ingredients

  • 5 TBSP Butter, divided into 4 TBSP and 1 TBSP
  • 1 Cup Chopped Yellow Onion
  • 2 Garlic Cloves, minced
  • 1/2 TSP Italian Seasoning, like basil and parsley
  • 2 Cups Risotto Rice, like arborio
  • 1/2 Cup White Wine
  • 5 Cups Chicken Stock
  • 3/4 Cup Shredded Parmesan Cheese
  • 8 oz Baby Spinach, finely chopped
  • 1 TSP Lemon Zest
  • 1 TSP Lemon Juice
  • 1/2 TSP Black Pepper
  • 1/2 TSP Salt

Let’s Get Cooking

Add your stock to a saucepan and get it warmed up. While the stock is warming, prep your ingredients

Melt the 4 TBSP of butter into a wide saucepan on med-med high heat. Add the onions and cook until translucent. Once translucent, add in garlic + italian seasoning and cook for about a minute.

Add the risotto to the pan and coat with butter and onions. Let cook until the rice begins to get clear, about 2-3 minutes. Add in the white wine and stir into the rice, simmer until the wine is absorbed into the rice.

Add in the broth one ladle at a time, or about 1/2 cup. Gently stir after each ladle and do not add more until the liquid is absorbed. Continue until the risotto begins to get creamy and has a slight chew.

Once done, add in the butter + parmesan + spinach + lemon juice + lemon zest.

Serve immediately with a little more parmesan + salt + lots of black pepper.

Always Hungry,

Hannah