So what’s a New Orleans girl to do?
Give it a try!
- Portobello & Spinach Quesadillas with Black Bean Soup
Vegan No-Boil Pesto Pasta Bake — that even non-vegans love!
Pitas with Falafel & Tzatziki Sauce
Beyond Beef Burger Patties over Sautéed Spinach and topped with Sal & Judy’s Heart Smart Marinara — you can find the patties locally at Sam’s, Rouse’s & Target
Creamy Baked Spinach & Mushroom Pasta
1 container sliced fresh white mushrooms
1 tablespoon minced garlic (but measure this with your heart)
1 small red onion, thinly sliced
1 bag fresh baby spinach
1 block cream cheese
1 wheel Boursin garlic & herb cheese
1 cup heavy cream, divided
1/2 cup shredded parmesan cheese
Your choice of pasta (whole wheat or low-carb would work well here)
Combine mushrooms, onion, and garlic in a 13×9 pan. Give them a light drizzle of olive oil and make room in middle for block of cream cheese and Boursin. Drizzle with half the cream. Cover with foil and bake at 375 for 30 minutes, then bake uncovered for 15 more minutes. While your mushrooms are in the oven, cook your pasta. When the mushrooms are done, mix in the baby spinach, parmesan, cooked pasta, and the rest of the heavy cream. Serve with a sprinkle of parmesan.