Spicy Spinach and Crunchy Applesauce

These two recipes are so easy, I'm just going to combine them (plus I have the "end result" of both in one photo). Now, I know spinach isn't the most popular but give it a try this way...it changed mine and A's mind!! The applesauce smells so delicious!!! It definitely gives off every smell you think of when you think of Autumn...so warm and the cinnamon with the apples...YUM!!! I'm just going to get started before I abandon ship and make more for myself. :)

Spicy Spinach

Ingredients

• 10 oz. baby spinach (I find per person is best)
• red pepper flakes
• sea salt
• extra virgin olive oil

Directions: In a medium-high skillet, add about a Tablespoon of oil to pan. Add spinach followed by a dash of sea salt and red pepper flakes to taste (1/4- 1/2 tsp roughly). Cook until just past the point of wilting. Place on plate and pat dry with a couple napkins. 

Besides the oil, these are all the ingredients you need.
Here you can see the brand spinach I use. I usually buy 2...one for each of us.
I got the salt at a Fresh Market and peeled off the sticker.

Chunky Applesauce

Ingredients

• 4 golden apples, chopped
• 2 tsp. lemon juice
• handful golden raisins (about 2 oz.)
• 1in. piece fresh ginger root
• 3 T. light brown sugar
• 2 c. apple juice or cider
• 1/2 tsp ground cinnamon
• 1/4 tsp groung nutmeg

Directions: Combine all ingredients in a medium size pot over medium-high heat. Cook until a chunky sauce forms, about 12 minutes, stirring occasionally. Keep at a low boil; if the sauce begins to boil, turn back heat just a little. Once apples are soft and sauce forms, remove from heat. Be sure to remove the ginger.

**I left the peel on for a crunchier taste but it can definitely be removed, if desired**

Here is the sauce, cooking. 

Here is the applesauce and spinach...with a side of pork chop!!
(Please don't judge my pork chops from this! They usually look better...I was
having thawing issues!)

[[Original post for applesauce can be found here. The spinach was found in Cooking Light and site will be linked in another post]]

Crock Pot Tenderloin with a side of oven baked Spicy Potatoes

Here is a crock pot recipe for y'all for a super busy day!! :) A and I *loved* how this came out!! I will definitely be using this recipe again! Just a hint, this is a good time to use some of that leftover onion and peppers from the fajita recipe. ;)

*This is my revised version of the Spicy potatoes. Original recipe can be found in link at the end of post.*

**Picture added at the end of the post**

Here you'll need:

For the tenderloin:

• 1 tenderloin pre-packaged and pre-seasoned
• 1 1/2 c water

For Spicy potatoes: 

• roughly 16 small red potatoes, rinsed and quartered
• 1 small package pre-chopped onions
• 1 small package pre-chopped mixed peppers, red and green
• red chili flakes
• ginger, minced
• olive oil
• salt and pepper

Place tenderloin in crock pot and add water. Let cook on HIGH for 6 to 7 hours. 

When ready for the Spicy Potatoes, preheat oven to 500˚F. Line a 13x9 inch pan with foil and place quartered potatoes skin-side down and generously add olive oil over all potatoes. Add onions, pepper, chili flakes, ginger, salt and pepper to taste and place in the oven for 22 minutes. 

This was so delicious!! :D A couldn't figure out if which part of the dinner he liked more. Btw...no joke...this tenderloin was *so tender* we could pull it apart with our forks...and we did!!!! It will melt in your mouth!!! And our potatoes were *spicy*- how A likes them. 

[[Original recipe for the spicy potatoes can be found at Rachael Ray's Potatoes with Peppers & Onions]]

Chicken Parmesan & Broccoli

This has got to be one of A's favorite meals!! It's quick, easy, and (in my opinion) pretty budget friendly! It usually takes about 45 minutes roughly if you do the prep work beforehand. The recipe here is for two people. :)

*Recommendations can be found at the end of the recipe* 

**Pictures are added at the end of the post, after recipe and recommendations**

Here you'll need:

• 2 boneless chicken breasts, pounded 1 1/4" thick (or 1 lb. if the chicken breast is large like mine pictured below)
• 1 jar of your favorite spaghetti sauce ( I use Bertolli Tomato & Basil) 
• 1 box of spaghetti noodles
• 3 heads of broccoli, chopped into bite-sized florets 
• 1 package of parmesan/mozzarella mixed cheese (or one bag of each)
• 3 T olive oil
• salt and pepper
• 1/2 c milk
• 1 egg
• plain bread crumbs
• 2 T butter

Whisk egg and milk together. Dip breasts in mixture, then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken 4 minutes on each side. As it browns *do not touch it*. Set chicken in a baking dish. Sprinkle desired amount of mozzarella cheese on both chicken breasts. Pour spaghetti sauce over breasts. Sprinkle desired amount of parmesan cheese and more mozzarella if desired. Bake at 350°F for about 25 minutes or until bubbly. Once that is in the oven, begin to boil water for spaghetti noodles. Once boiling add 1 tablespoon butter and allow to boil on medium high until the chicken reach 15 minutes left. At this point, add the spaghetti noodles. When chicken has 10 minutes left,  in a medium saucepan (with cover), add water and bring to light boil. Add broccoli, cover, and boil for 6 minutes. Strain noodles first, pour back into pot and add the rest of the butter stirring thoroughly. Rinse colander and strain broccoli either placing it on display dish or back in pan. Add salt and pepper and remove chicken from oven. Plate and serve. 

I know this sounds hectic, but trust me I do this exact thing every single time and if you prepped beforehand there is no rush. This is where my recommendations can help. 

Recommendations

1. When buying the chicken, go for the local deli/meat shop instead of the pre-packaged chicken. The butchers will be able to pound it to the appropriate size for you *for free* which means you save time and energy. (Trust me, those bad boys put up a fight!) 

2. Before you even start making the meal, prepare the broccoli. Cut it into the appropriate size in the morning or day before, place in tupperware, and save until you're ready. Again, this will save you time and energy and will play a major role in keeping the hectic level down. 

3. Instead of placing chicken in a frying pan then a baking dish, use a pan that is also oven friendly so you just slide that baby into the oven and bake. No transferring. *Do not do this with any stove top pan that has plastic handles.* {view example below for clarification}

 Here is the chicken, pounded out by our local butcher and sliced in half by me. After this, A and I thought we would be fancy and quarter it for smaller pieces (like they do in France I'm told).

Chicken breasts cooked in the oil. Don't let the one "extra cooked" one worry you. My stupid electric stove is crooked so that one had extra oil lovin'. *It will not affect the taste*

Chicken loaded with cheese (just like A likes it!) in the oven and ready to go! 

{example}

 





 

THE FINISHED PRODUCT!!! 

[[I found this recipe on the internet so long ago I don't remember where. I did make quite a few revision on my own though that I don't think I have the actual recipe anymore]]