Tortellini with Spinach and Lemon Cream Sauce

Quick and Easy Tortellini with Spinach and Creamy Lemon Sauce l

Summer unofficially starts this weekend. The days are getting longer and the temps are getting warmer. That is so hard to believe. I have no idea where time has gone. But since we finally have warm weather and more daylight to enjoy it in, we need to take advantage of it! I don’t want to be spending all of my time in the kitchen. Summer foods to me are all about quick, easy meals that are either grilled or require no oven. This tortellini with spinach and lemon cream sauce is just that kind of meal and will be finding its way to our table many times this summer I’m sure.

30 Minute Tortellini with Spinach and Lemon Cream Sauce from A Kitchen Addiction

It really is quite simple. Just start with some pre-made cheese tortellini and add in some fresh spinach and lemon juice and zest. Cheese tortellini has become a freezer staple for us. They are so easy to quick whip up. Plus, they are filling and usually produce leftovers for lunches the next day. Just pick up a pack on your next trip to the grocery store and they’ll be ready and waiting for this meal when you’re in a time crunch!

30 Minute Tortellini with Spinach and Lemon Cream Sauce Recipe from A Kitchen Addiction

This meal takes less than 30 minutes from start to finish and has bright, fresh flavors. A simple creamy sauce of whole milk, garlic, lemon juice, and lemon zest is sprinkled with salt and pepper and left to simmer until thick. All you have to do is stir in the spinach and cooked tortellini at the end until spinach is wilted and tortellini is heated through. Serve it up and go enjoy those lazy summer evenings!

5.0 from 2 reviews
Tortellini with Spinach and Lemon Cream Sauce
Serves: 8
  • 12 oz refrigerated or frozen cheese tortellini
  • 1 tbsp + 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1¼ C whole milk
  • ¼ C fresh lemon juice
  • 2 tbsp flour
  • 2 tsp lemon zest
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2½ C baby spinach
  1. Cook tortellini according to package instructions. Stir in a teaspoon of olive oil to prevent sticking. Set aside.
  2. Heat remaining olive oil in a large skillet over medium-high heat. Stir in minced garlic and cook until garlic just starts to brown.
  3. Stir in milk and lemon juice. Whisk in flour. Bring to a simmer.
  4. Reduce heat to medium-low heat and stir in lemon zest, salt and pepper. Stir until thickened, about 2-3 minutes.
  5. Stir in spinach and cooked tortellini and cook until spinach is wilted and tortellini is heated through.
  6. Serve with additional lemon zest.

 Tortellini with Spinach and Lemon Cream Sauce Recipe l

Raspberry Custard Pie + GIVEAWAY!

Raspberry Custard Pie l

See this beautiful raspberry custard pie? My husband and I have been thoroughly enjoying it this past week! Usually it takes us a long time to finish off a whole pie, but not this one. The fact that my husband likes it so much says a lot. Not many desserts get such a stamp of approval from him! However, I cannot take any credit for this gorgeous and delicious pie. All credit goes to my friend Erin and her new cookbook, The Sweet Side of Ancient Grains! Have you visited Erin’s site, Texanerin, yet? If you haven’t, you’re missing out! She has all kinds of delicious recipes that are lightened up using whole grains (or are grain-free!), yogurt, and unprocessed sugars.

Raspberry Custard Pie l

I’ve always loved how Erin incorporates different grains into her baking without compromising texture and flavor. She has inspired many of my own experiments in the kitchen and I know that when I try one of her recipes, it’s going to turn out. So, you know that I was excited when I was sent her new cookbook to review. A whole book of recipes that I know I can depend on! The cookbook is filled with decadent desserts that are made with whole grains. (Be sure to enter the giveaway below for your chance to win a copy of your very own!)

The Sweet Side of Ancient Grains Cookbook

It also includes a section that describes the different grains, how to use them, and their health benefits. Along with that, she included a helpful section on substitutions, measurements, and the types of ingredients she used for the cookbook. This is particularly helpful since many ingredients such as coconut oil and nut butters can come in different forms! After reading through the beginning of the cookbook, you are on your way to success in the kitchen!

As I was looking through it, I quickly realized that I was marking every recipe to try! I finally settled on this raspberry custard pie, because I was loving that thick layer of oat crumble on top and the vibrant raspberry custard layer looked incredible!

Raspberry Custard Pie Recipe from A Kitchen Addiction

The pie didn’t disappoint. The instructions were clear and easy to follow. I followed them to a “T” and the pie came out perfectly. Rich and fruity, this raspberry custard pie has found a permanent home in my dessert rotation. White whole wheat flour and Greek yogurt give the pie a boost of nutrition while the oat crumble and fresh raspberries make the flavor irresistible!

On a side note: You can let it sit in your fridge for a day and the appearance doesn’t change at all. I know this because the day I made the pie something came up, and I wasn’t able to take pictures. I had to wait until the next afternoon and the pie wasn’t at all soggy or different in appearance. So, if you need a make ahead recipe. This pie would be great!

Be sure to enter the giveaway below for your chance to win a copy of The Sweet Side of Ancient Grains!

4.9 from 7 reviews

Raspberry Custard Pie
Prep time
Cook time
Total time
Serves: 6-9
For the Crust
  • 1¼ C white whole wheat flour
  • 3 tbsp sugar
  • 2 tsp lemon zest
  • ½ tsp salt
  • ½ C unsalted butter, melted and cooled slightly
For the Oat Topping
  • 1 C rolled oats
  • ⅓ C white whole wheat flour
  • ¼ C light brown sugar or raw sugar
  • 1 tsp lemon zest
  • ⅛ tsp salt
  • 6 tbsp unsalted butter, melted and cooled slightly
For the Raspberry Greek Yogurt Filling
  • ¾ C granulated sugar or raw sugar
  • ¼ C white whole wheat flour
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ C full-fat plain Greek yogurt (low- or fat-free is okay if it’s as thick as full-fat)
  • 3 C fresh raspberries
  1. Prepare the crust. In a large bowl, stir together the flour, sugar, lemon zest, and salt until combined. Stir in the melted butter until thoroughly combined. Press onto the bottom and up the sides of a 9-inch pie plate. Refrigerate for 45 minutes.
  2. Preheat oven to 350 degrees F. Place a piece of parchment paper over the crust and place pie weights or 1½ pounds dried beans on the top of the parchment paper and bake for 18-24 minutes or until the edges have just started turning light brown. Remove the weights and parchment paper and bake for another 5 minutes or until the bottom has turned a light golden brown. Let cool for at least 10 minutes while preparing the oat topping and filling.
  3. Prepare the oat topping. Stir the oats, flour, lemon zest, and salt together until well combined. Stir in the butter until thoroughly combined. Set aside.
  4. Prepare the raspberry filling. In a large mixing bowl, stir together sugar, flour, eggs, and vanilla until well combined. Stir in Greek yogurt. Place the pie plate on a baking sheet to catch any spills. Rinse and gently pat the raspberries dry with a paper towel. Place the raspberries over the bottom of the prebaked crust and pour the filling on top. Cover the crust with a pie crust shield or aluminum foil.
  5. Bake for 10 minutes and then carefully remove from the oven. Remove the pie crust shield and sprinkle the oat topping evenly over the top. Bake for an additional 30 minutes, rotating the pan halfway after 15 minutes. The topping should have browned and be crisp.
  6. Let cool for 2 hours, and then serve or refrigerate for 3 hours or until chilled. Cover and refrigerate for up to 3 days.

This recipe is used with permission from The Sweet Side of Ancient Grains.

Raspberry Custard Pie Recipe from A Kitchen Addiction

Enter the widget below for you chance to win a copy of The Sweet Side of Ancient Grains!

(This giveaway is open to adults 18+ with a U.S. mailing address.)

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Disclosure: I received The Sweet Side of Ancient Grains for review purposes only. All opinions are still 100% my own.

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Blueberry Lemon Donut Muffins

Blueberry Lemon Donut Muffins l

After a weekend of sickness, I’m ready for a new week to begin. But it’s not your typical Monday morning. This Monday morning is made better thanks to a celebration. Taylor from Greens and Chocolate is having a baby boy and a group of bloggers have gotten together to celebrate! Since we can’t all get together in person to celebrate, we’re going virtual with the baby shower and sharing the food we would bring if we could all get together. (So be sure to check out the links below for some great baby shower treats.)

Blueberry Lemon Donut Muffins Recipe from A Kitchen Addiction

Since moving to Minnesota, I’ve actually had the opportunity to meet Taylor and she is just as sweet as you would think from interacting with her online. I can’t wait to meet her sweet baby boy when he arrives! I know Taylor is a fan of fresh fruits and whole grains so I thought these blueberry lemon donut muffins would be a good fit for celebrating! White whole wheat flour gives these muffins a nutritional boost without compromising texture or flavor, and each donut muffin is bursting with sweet, juicy blueberries.

Glazed Blueberry Lemon Donut Muffins Recipe l

Lemon is such a great pairing with blueberries that I couldn’t resist throwing in fresh lemon zest and juice at the last minute. These bite size donut muffins make a fun, flavorful alternative to normal donuts or muffins. Serve them for breakfast to celebrate the last day of school, make them for a delicious afternoon snack, or take them to a baby shower!

5.0 from 3 reviews

Blueberry Lemon Donut Muffins
Serves: 28
For the Muffins
  • 2 C white whole wheat or all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ⅔ C sugar
  • 1 tsp lemon zest
  • ⅓ C butter, melted and cooled
  • 1 C milk
  • 3 tbsp fresh lemon juice
  • 1 C fresh blueberries
For the Glaze
  • 1 C confectioner’s sugar
  • 2 tbsp milk
  • ½ tbsp fresh lemon juice
  1. Preheat oven to 375. Spray a mini muffin tin with non-stick cooking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
  3. Stir in butter, milk, and lemon juice until combined. Stir in blueberries.
  4. Spoon batter into prepared muffin tin. Fill about ¾ full. I used about 1 tablespoon of batter per cup.
  5. Bake for 5-7 minutes or until edges just start to turn golden brown. Move to a wire rack to cool.
  6. While donut muffins are cooling, prepare the glaze. Stir together confectioner’s sugar, milk, and lemon juice until smooth.
  7. Dip tops of donut muffins in glaze. Allow glaze to harden and serve.

 Glazed Blueberry Lemon Donut Muffins l

Keep the celebration going by checking out the baby shower recipes below!

Taylor's Baby Shower

Mrs. Olson’s Kitchen – Quick Jam

Girl Versus Girl – Cheesy Polenta Bites with Blueberry Corn Relish

Fit Foodie Finds – DIY Chocolate Chip Peanut Butter Crunch Clif Bars

Making Thyme for Health – Lemon Cupcakes with Fresh Blueberry Buttercream

The Cooking Actress – Caramelized Onions and Cheddar Gougeres

Cookie Monster Cooking – Strawberry, Cucumber, and Mozzarella Phyllo Cups

Garnish with Lemon – Mini Pavlovas with Blueberries and Kiwi

The Lemon Bowl – Blackberry Ginger Smash with Thyme

Salted Dark Chocolate Trail Mix Clusters

Salted Dark Chocolate Trail Mix Clusters l

I mentioned on Wednesday that despite the cool weather we’ve been having, I’ve been all about summertime desserts. Well, these salted dark chocolate trail mix clusters are some of those summertime desserts that I’ve been testing. I know that soon enough I won’t want to turn on my oven and heat up the house, so I’m getting prepared ahead of time. We can’t be without dessert!

Salted Dark Chocolate Trail Mix Clusters Recipe l

Sweet and salty. Crunchy and creamy. Dark chocolate. What’s not to like?! These chocolate trail mix clusters consist of three ingredients and take hardly any time to make. Just melt dark chocolate. Spread it in some small circles. Then just sprinkle on some trail mix and sea salt. I used an unsalted tropical mix because I like the flavors of the tropical fruit mixed with chocolate. You could easily switch it up with whatever your favorite trail mix blend is if tropical fruit isn’t your thing.

Easy Salted Dark Chocolate Trail Mix Recipe from A Kitchen Addiction

Plus, they are small. Just two to three bites. So, when you need something sweet to get through a long day, you don’t have to go all in to satisfy your sweet tooth! Set aside a few minutes this weekend to make a batch, and you’ll be ready to take on the next week!

Salted Dark Chocolate Trail Mix Clusters
Serves: 24
  • 1 C chopped dark chocolate
  • ½ C unsalted tropical trail mix
  • coarse sea salt
  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Melt chocolate according to package instructions.
  3. Spread a heaping teaspoon of melted dark chocolate on prepared baking sheet and spread out using the back of a spoon to about the size of a quarter. Sprinkle with trail mix. Top with sea salt.
  4. Allow to harden and serve.

 Sweet and Salty Dark Chocolate Trail Mix Clusters l

Strawberry Cheesecake Yogurt Pops

Healthy Strawberry Cheesecake Yogurt Popsicles l

They say that it’s spring and that summer is just a month and a half away. Well, yesterday it was in the 30′s when I got up and the day before that it barely got into the 50′s! That is not spring weather. Definitely not summer weather. But somehow, all this cold weather isn’t stopping me from pretending like there’s warm weather and making all kinds of warm weather recipes! Ice cream, no-bake deserts, yogurt pops. . .they’re all coming out of my kitchen. It didn’t take long for these strawberry cheesecake yogurt pops to disappear even if it did involve turning the heat back on and wrapping up in a fleece blanket!

Healthy Strawberry Cheesecake Yogurt Pops Recipe l

We just couldn’t resist the creamy, sweet yogurt pops that were sweetened with honey and packed with fresh strawberries. The yogurt pops are extra creamy thanks to Yulu yogurt. Ever since tasting Yulu yogurt, I’ve been hooked. If you haven’t tried it yet, Yulu is an Aussie-Style yogurt that is smoothed twice for extra creaminess and is made with only honest ingredients. They even pack it in a clear cup so you can see exactly what you’re getting.

A Healthy Summer Snack - Strawberry Cheesecake Yogurt Pops from A Kitchen Addiction

It’s luxurious texture made it a perfect choice for these yogurt pops. Even after the mixture was frozen, the texture was still smooth and creamy. And while all of those attributes make it great enough, Yulu yogurt also packs in 9 grams of protein per serving! You can enjoy a cool treat while also getting nourishing benefits!

Strawberry Cheesecake Yogurt Popsicles l

So while it may not be warm yet, I know exactly how I plan on staying cool this summer in the midst of our busy schedules. Strawberry cheesecake yogurt pops for snack, strawberry cheesecake yogurt pops for dessert, strawberry cheesecake yogurt pops for breakfast. . .you get the picture! Once you get a taste of these, you’ll be thinking the same thing. When the warm weather finally comes, we’ll be ready with a stash of these yogurt pops in our freezer!

Be sure to sign up for the Yulu newsletter for coupons, giveaways, and more!

5.0 from 1 reviews

Strawberry Cheesecake Yogurt Pops
Serves: 4-6 pops depending on size
  • 1 C Yulu Honey Yogurt
  • 8 oz ⅓ of the fat cream cheese, softened
  • 6 tbsp honey
  • 2 tsp vanilla extract
  • 2 C strawberries, chopped
  • 4 graham crackers, crushed
  • 2 tbsp butter, melted
  1. In a food processor, pulse the yogurt and cream cheese together until smooth. Add in the honey, vanilla extract, and strawberries. Pulse until strawberries are almost pureed.
  2. Evenly divide mixture into paper cups. (I used 8 oz cups, but you could use smaller cups if you are making these for children.)
  3. Stir together crushed graham crackers and butter. Top filling with graham cracker mixture. Stick a popsicle stick in the center of each cup.
  4. Freeze for 4 hours or until firm.

 Healthy Strawberry Cheesecake Yogurt Popsicles l

This is a sponsored conversation written by me on behalf of Yulu. The opinions and text are all mine.

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