Crock Pot Curry

This crock pot curry is a no-brainer; throw everything in, turn it on and walk away! Your house will smell amazing and dinner will be on the table in a few short hours. It’s the perfect Monday Night meal or whenever the weather calls for warm and cozy curry!

Ingredients: Feeds 4 – 6

  • cooking spray
  • 2 large sweet potatoes, chunked
  • 2/3 cup red lentils, rinsed
  • 8 oz baby spinach
  • 1 jalapeño, diced
  • 1 – 1 1/2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1, 15 oz can lite coconut milk
  • 2 cups low sodium chicken stock
  • 1/4 cup green curry paste
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • chopped cilantro for garnish
  • lime wedges


  1. Spray inside of your slow cooker or Crock Pot with cooking spray.
  2. Add the sweet potatoes and lentils to the pot. Cover with spinach, sprinkle jalapeño over the top.
  3. Place the chicken thighs on the bed of spinach. Season with salt and pepper.
  4. In a medium bowl, whisk together the remaining ingredients including the coconut milk, chicken stock, curry paste, garlic and ginger. Next, the pour mixture over the chicken.
  5. Cook on HIGH for 3 hours, stirring contents half way through cooking time. Reduce heat to LOW, stir once more and cook for another hour.
  6. Taste, adjust seasonings if needed. Serve as is or over white rice with fresh chopped cilantro and lime wedges!

*Adapted from Paula’s Pantry, “Chicken, Spinach and Lentil Coconut Curry”

Turkey Veggie Lasagna

This is what you get when you’re torn between making meat lasagna and veggie lasagna; an omnivores delight! There’s something for everyone in each layer of this delicious no-boil, oven-ready casserole.  The ground turkey and pepperoni satisfy the carnivores in your family while the veggies please the herbivores at your table. It’s cheesy, it’s flavorful, it’s easy to make and will feed a hungry crowd with leftovers to spare.


Ingredients: Feeds 4 – 6

  • 1 lb ground turkey
  • 1 clove garlic, minced
  • 1/4 tsp Italian seasoning
  • cooking spray
  • 1, 25 oz jar of your favorite marinara sauce (I use Lidia’s Organic)
  • 9 no-boil lasagna noodles (I use Barilla, oven-ready)
  • 30 oz ricotta cheese
  • 1 egg
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan
  • 1 tsp oregano
  • kosher salt
  • fresh black pepper
  • 3/4 cup shredded carrot
  • 2 cups fresh baby spinach (packed loosley)
  • 16 slices (thin) turkey pepperoni (I use Hormel, low sodium)
  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 350 degrees.
  2. In a frying pan, brown the ground turkey over medium heat.  Add the minced garlic and Italian seasoning half way through the cooking process.
  3. In a medium sized bowl, mix together the ricotta cheese, egg, parsley, Parmesan, oregano and a pinch of both kosher salt and fresh black pepper.
  4. Meanwhile, lightly spray a 9×13 casserole dish with cooking spray. Pour approximately 1/4 cup of the marinara into the dish and spread it out to cover the bottom.
  5. Line the dish with 3 of the lasagna noodles. They do not need to touch.
  6. Spread about 1/3 of the ricotta mixture over the three noodles.  Top with half of the browned ground turkey using a slotted spoon to drain off any fat. Layer turkey with   half of the shredded carrot, spinach and pepperoni slices. Sprinkle 1/3 cup of mozzarella on top of everything.
  7. Repeat steps 3 – 5, starting with the marinara and layering three more lasagna noodles, 1/3 of the ricotta, the remainder of the turkey, carrots, spinach and pepperoni and 1/3 cup of mozzarella.
  8. Pour 1/4 cup of marinara over the top, layer with the last three noodles, spread the remaining ricotta on the noodles and sprinkle with the mozzarella.
  9. Bake covered for 40 minutes.  Remove foil and bake an additional 5-10 minutes until top is bubbly and lightly browned.
  10. Let rest approximately 10 minutes before cutting and serving. Don’t worry, it’ll be plenty hot!!


When covering a dish topped with cheese with tinfoil, I usually lightly spray the underside of the foil before covering the dish.  This way even as the cheese melts, the foil can be removed without sticking to the top layer which is arguably the best part!

Salmon for Supper

This is a quick share based on the overwhelmingly positive feedback I received on Insta for this dish! Read on to learn how I pulled off a delish, healthy, no fuss meal in about 30 minutes!


I purchased a salmon filet weighing approximately 1 3/4 lbs and left the skin on.

I mixed 2 tbsp of prepared pesto with 1 tsp of harissa paste and spread it on top of the salmon and placed the fish in a lightly greased baking dish, skin side down.

I layered the salmon with thin slices of fresh Roma tomato and a sprinkle of seasoned whole wheat bread crumbs.

Bake for 25 minutes at 400 then broil for 3 minutes or until the breadcrumbs begin to toast.


I brought 3 cups of water and 1tsp of salt to a boil, then added 1 cup of polenta (yellow corn grits).

Stir frequently and reduce heat to very low. It takes approximately 20 minutes for the polenta to cook before you stir in 1/2 cup of Parmesan cheese and a pinch of black pepper right before serving.

Sautéed Spinach and Kale

This is the easiest side dish you’ll ever make!

Simply sauté a pound of mixed baby spinach and baby kale (I buy it prepackaged and washed) in 2 tbsp olive oil with some garlic (I use dried garlic flakes), salt and pepper.

Gnocchi Verde

I developed this recipe by combining one of my favorite Italian foods with one of my favorite Italian flavors; gnocchi and fontina cheese!  The sauce gets its vibrant green color from a generous portion of spinach and parsley; the fontina and smoked paprika elevate its earthiness making it both creamy and rich with flavor.  This is a beautiful and scrumptious dish that is sure to “wow” everyone you make it for!

Ingredients: Feeds 6-8 people

  • 4 cups baby spinach, packed
  • 1/2 cup fresh parsley
  • 2 1/2 cups of milk
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp pepper
  • 2 tsp salt
  • 8 oz Fontina cheese, cubed or shredded
  • 2 lbs potato gnocchi


  1. In a food processor combine the spinach, parsley and 1/2 cup of milk, process until well mixed.
  2. Bring a large pot of water and 1 tsp of salt to a boil over high heat.
  3. Meanwhile, in another large pot, melt the butter over medium-high heat and add the flour.  Whisk to combine, cook until golden.
  4. Slowly add the remaining milk to the pot. Add the spices including the garlic and onion powder, paprika, 1tsp of salt and the pepper, continuing to whisk until incorporated.
  5. Add the fontina cheese to the pot and stir until it is melted and incorporated.
  6. Add the spinach mixture to the cheese sauce and stir until green color is consistent throughout.  Reduce heat, stir frequently.
  7. Drop gnocchi into boiling water and cook according to package directions.
  8. Remove gnocchi from water with a slotted spoon and add to green sauce.  Gently fold gnocchi into the sauce to cover, serve immediately.


  • The rue created in steps 3 and 4 could serve as the base for any cheese sauce.  Sub cheddar for fontina and you have the makings of a traditional macaroni and cheese sauce, for example.
  • You could transfer the gnocchi in sauce to a casserole dish, sprinkle with additional fontina/mozzarella/parmesan and then broil for a few minutes as well!

*Sauce recipe adapted from Tasty