Friday Foodday

TGIF!!!! Can I get an amen please?!  It is Friday Foodday and I couldn't be happier about it.

Have a great weekend everyone!

Banana Oatmeal Bars
c/o Sara

Ingredients
1 1/2 cup flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup soft butter/margarine
1 cup brown sugar
1 egg
3 medium mashed bananas
1 tsp vanilla
1 1/2 cup quick cooking oats

Directions
Temperature: 425

In a medium bowl, mix together the flour, salt, baking soda and spices. In a larger bowl, cream the brown sugar and margarine together with the egg until soft and creamy. Add the mashed bananas (if bananas are ripe, make use of a food processor) and the vanilla. Slowly begin to add the flour mixture and, once flour mixture is added, add the oats and mix together. Pour into a greased pan and bake at 425 until golden (usually 25-30 minutes).

This recipe makes two dozen, so it's easy to half, but I find they're pretty popular office treats as well so I usually just make the whole batch.


Spinach and Artichoke Tortellini
c/o Stephanie Cooks Blog

Ingredients:1 package of tortellini
2 cups of fresh spinach, chopped
4 ounces frozen artichoke hearts, defrosted and chopped
2 cups tomato sauce (more or less according to taste)
1 cup pecorino romano cheese
Directions
1- Preheat the oven to 350.
2- Cook the tortellini according to package instructions. Drain and return to the pot.
3- Add the spinach, artichoke hearts, 1/2 cup cheese, and sauce to the pot. Stir well.
4- Transfer to an oven safe dish. Top with the remaining 1/2 cup cheese.
5- Bake for 25 minutes or until the sauce is bubbling.

Grilled Chicken with Spinach and Mozerlla
c/o Skinny Taste

Ingredients

• 24 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
• salt and pepper to taste
• 1 tsp olive oil
• 3 cloves garlic, crushed
• 10 oz frozen spinach, drained
• 3 oz shredded part skim mozzarella
• 1 roasted red pepper, sliced in strips
• olive oil spray

Directions
Preheat

oven to 400°. Season chicken with salt and pepper. Lightly

spray

a grill with oil

Cook

chicken on the grill until no longer pink, careful not to overcook or you'll have dry chicken.

Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.

When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.