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Rotini & Spinach for Dinner

Hello! I hope that each and every one of you are finding some type of rhythm (structure) in the midst of our new normal. There are several important things that we can do during this time, and I am reminding myself of these as well: 1) give ourselves grace, 2) give others grace, 3) practice wellness and self-care, and 4) allow ourselves to feel the emotions that are stirring, and 5) grieve.

About two weeks ago, I was desperate for something to cook for dinner after realizing that I had eaten all the food that was supposed to last for an entire week. I came up with something quick, fast, and in a hurry as they say before going to bed. The nice thing about this rotini meal is that it turned out to have just enough of each ingredient without being overwhelming, and at the same time, being able to taste each one individually. Hope you enjoy it!

Total Prepping and Cooking Time

45 minutes

Ingredients

  • 1 can of diced tomatoes with green peppers and onions
  • 1/3 cup of sunflower seeds
  • 1 bag of cut leaf spinach
  • 1 box of rigatoni
  • 4 tablespoons of nutritional yeast
  • 1/3 cup of quinoa
  • 1 1/2 cans of Garlic and Herb pasta sauce
  • 3 tablespoons of each: turmeric, cumin, curry, onion powder, garlic powder, parsley, chili powder
  • 1/2 cup of olive oil

Directions

  • Place 1/3 cup of olive oil into 4 cups of water and boil for about 15 minutes.
  • Dump the rotini and quinoa into the pot, and let it cook for about 20 minutes.
  • While the rotini is cooking, dump all the rest of the ingredients into a large non-stick or cast-iron skillet along with the rest of the olive oil.
  • When the rotini and quinoa is done, drain it in a mesh colander and dump it into the skillet with the rest of the mixture.
  • Using a wooden spoon, mix all the ingredients together and enjoy!

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Nachos

On yesterday, I had a day of rest that was very much so needed. I had an extremely busy, drama-filled week, and on Friday I was feeling it. It is during times like this that I learn to lean more on God’s grace, mercy, blessings, and divine intervention to get me through. At the last minute, I decided to make a very simple nachos with cheese recipe. The meat turned out moist, and it probably took about 30 minutes to make. I hope that you enjoy it as well!

Nachos Recipe

Total Prepping and Cooking Time

30 minutes

Ingredients

  • 2 (1 lb packs of lean ground turkey)
  • 1 can of fire-roasted dice tomatoes (salsa style)
  • 2 packs of mild taco seasoning (vegan and low sodium)
  • Seasonings: 2 tablespoons of the following:

onion powder

garlic powder

chili powder

turmeric

cumin

curry

parsley

  • 1/3 cup of olive oil
  • 3 packs of 8 oz. Mexican cheese blend
  • 2 bags of tortilla chips

Directions

  • After heating the olive oil in a large skillet or pan, add the ground turkey meat and all of the seasonings.
  • Once the meat is browned, add the taco seasoning and water that package instructs.
  • Add the diced tomatoes and 1 pack of cheese.
  • Place the chips in a pattern on plates, adding the mixture on top and in the middle.
  • Sprinkle with more cheese on top.
  • Enjoy!
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Pasta with Spinach & Quinoa

Background Story for Pasta with Spinach & Quinoa

It is amazing how we are all are wired up differently, and with this wiring, we all have different things that take us back to childhood. For the last few nights, I have been taking a quick five minute walk in the neighborhood in order to get a whisp of the slightly cool, fresh air and to hear the sound of the crickets. These two things have been my favorite since I was a kid. They remind me of visiting my relatives in Memphis and hearing the calming effect of the crickets at night.

pasta with spinach and quinoa, healthy living, healthy recipes, diced tomatoes, food, eating, simple functional grace-filled living, valley of grace, blogging, lifestyle, choices, lunch, dinner, vegan, vegetarian, friends, fun, outside, adventure, katina horton
Photo by Katina Horton

About a week ago, I was trying to decide what to make for dinner. My mind landed on the box of pasta that was still in the cabinet. I decided to jazz it up with my two favorite ingredients for most meals: spinach and diced tomatoes.

Here is the recipe:

Total Prepping and Cooking Time:

45 minutes

Ingredients:

  • 1 box of penne pasta
  • 2 jars of tomato and basil pasta sauce
  • 1 tablespoon of thyme
  • 3 tablespoons of parsley
  • 1 can of diced tomatoes
  • 1 can of cut-leaf spinach
  • 1/3 cup of quinoa
  • 1/4 cup of oil

Directions:

  • Boil a pot of water, adding the oil to the water to prevent the pasta from sticking.
  • Add the pasta and the quinoa once the water has started boiling.
  • While the pasta and quinoa are cooking, saute the spinach and diced tomatoes.
  • Drain the pasta and quinoa in a colander and dump them back into the pot.
  • Dump all the rest of the ingredients into the pot and stir.
  • Eat and enjoy!

Food for thought:

What foods do you eat, or activities do you participate in that take you back to your childhood? Would love to hear your comments!