Baked Hummus & Spinach Dip

We are changing our eating habits up a little. We are reducing the amount of meat in our diet and upping the vegetarian options. I hope to have some good vegetarian recipes to post as I find more to try.

This is easy and delicious. You can make this as an appetizer or make it for an easy lunch (as I'm doing as I type this).

8 oz container of plain hummus
2 cups fresh spinach
1 cup shredded cheese

Preheat oven to 375.

In a food processor, pulse the spinach until it is shredded. Combine the shredded spinach, hummus, and 1/2 of the cheese. Spread into a small baking dish. Top with remaining cheese.

Bake for 20-25 or until hummus is hot all the way through.

Use as a dip for tortilla chips, pita, bread, & veggies.

Hell or High Water 5k

Today Hallie and I participated in our 2nd 5k. I was so excited and my goal was to be faster than my last race. I thought that was doable considering my normal practice runs were now faster than that.

Friday I started feeling sick. I am pretty sure it was just allergies and it made me feel exhausted, foggy, and even nauseous. Andrew gave me some "alone" time that night and I went to the GAP. Something is obviously wrong when I'm ready to leave the GAP and go to bed or maybe even throw up.

I went home and went to bed and got up bright and early this morning to have some coffee and light breakfast. Still didn't feel great. But figured I was nervous. We picked up Hallie and made our way to Nashville. We walked and warmed up, and I still didn't feel well. I used Andrew's nice heart rate monitor (I'm getting my own for my birthday!!!) because I had been using it in practice runs. I learned my average heart rate during my runs is usually 160 and I top out at 171.

Well, we began the race, me still telling Hallie was going to hurl. I spent the run watching my heart rate monitor knowing I didn't feel well b/c I couldn't get my heart rate down. When we got home I plugged it up and and found out that my average heart rate during this run was 173. And I topped out at 181. Andrew said I was obviously not feeling well..and then laughed that I even continued the run and never passed out.

Anyway, I finished...with a worse time that my previous race. But I finished. Hallie did AMAZING!! I'm not even going to tell her official time because I am sure she will want to share it herself on her blog when she makes her post. I am so so proud of her. She has a tough time to be at our future races!

She was a good friend and didn't want to leave me for fear of my barfing on the side of the road and being alone. I am so glad she listened to me and didn't stick with me. But I am glad I have a friend that would be willing to get a sucky time to stay by me when I'm sick.

So, here are some pictures from today. Our boys even came and watched. =)

For the record, my time was 36:39. I would love to erase that race from my history completely. But I will keep track of it and will never be slower than that again. Can't wait to make up for that time.

Grilled Greek Chicken

1/4 cup fresh lemon juice

2 cloves garlic, crushed or finely chopped

1 Tbsp chopped fresh flat-leaf parsley

2 tsp each chopped fresh oregano, rosemary, thyme, & basil

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 cup extra virgin olive oil

1 1/2 lbs boneless skinless chicken breast

In a medium sized bowl, combine the first 6 ingredients. Whisk in the olive oil until well combined with the other ingredients.

Place the chicken breasts in a large resealable bag and pour marinade over chicken. Close the bag and remove as much air as possible. Smoosh the chicken breast around until they are completely covered in the marinade. Lay the bag flat in the fridge for 24 hours.

When you are ready to grill, allow the chicken to sit at room temperature for 10-15 minutes. Set the grill to medium-high heat and place the chicken over the heat source. Grill to an internal temperature of 165°, about 4-6 minutes each side. Allow to rest 5 minutes before serving.

Crock Pot Chicken Parmesan

1 Tbsp olive oil
1 lb chicken (completely thawed if frozen)
1/2 cup Italian bread crumbs
1/4 cup shredded Parmesan
1/4 tsp black pepper
1/4 tsp salt
1 egg, beaten
1 jar pasta sauce
sliced or shredded mozzarella cheese

Spread the olive oil into the bottom of the crock pot.

Beat the egg with a fork in a separate bowl.

Mix the bread crumbs with the salt, pepper, and Parmesan cheese in another bowl. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides.

Place the chicken breast pieces in the bottom of the crock pot. Layer 2-3 sliced or 1-2 cups of the mozzarella cheese on top of the chicken. Cover with entire jar of pasta sauce.

Cover and cook on low for 6-7 hours or high for 3-4 hours.

If serving with pasta, serve with extra sauce.

Frito Chili Pie

This is a Pioneer Woman recipe and a huge hit in our house. She makes it with ground beef, but as usual, we use turkey instead.

2 lbs ground turkey
3 cloves garlic, minced
1 can (12-14 oz) tomato sauce
1 can Ro-tel (diced with tomatoes and chilies)
1/2 tsp salt
1 tsp ground oregano
1 Tbsp ground cumin
2 Tbsp chili powder
1 can kidney beans, drained & rinsed
1 can black beans, drained & rinsed
1/4 cup masa (corn flour) or regular corn meal
1/2 cup warm water
Friots chips
Grated sharp cheddar cheese
Diced red onion

Brown ground turkey with garlic in a pot over medium-high heat. Add tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.

Mix masa with water, then add to the chili. Stir to combine and simmer for final 10 to 15 minutes. Set aside. (We always skip this b/c it is plenty thick for our liking.)

Serve by placing Fritos in the bottom of a bowl. Pile in the chili, cheese, and diced onions. Serve immediately.