Category: Spinach

Categories
Chicken Chicken Breasts Gnocchi Italian Mushrooms Onions Spinach

Chicken Gnocchi Soup

Chicken Gnocchi Soup

Chicken Gnocchi Soup

Chicken Gnocchi Soup

2 chicken breasts, diced
200g box of mushrooms, sliced
1 teaspoon minced garlic
1 teaspoon dried minced onion
3 cups chicken broth
1 cup milk
3 oz cream cheese
3 cubes frozen spinach
fresh basil, thinly sliced
grated Parmesan cheese

Saute mushrooms in 1 tablespoon coconut oil.
Remove to a bowl.
In same pan, saute chicken in 1 tablespoon coconut oil.
Add garlic and onion and saute one minute.
Add mushrooms back to pot.
Pour in broth and milk and bring to a boil.
Add Gnocci.
Simmer for 10 minutes.
Stir in basil.
Add cream cheese and stir until melted.
Serve with grated Parmesan cheese.

[amd-yrecipe-recipe:9]

Categories
Ham Italian Main Dish Pasta Spinach

Pasta Florentine

1 cup heavy cream
1/2 cup chicken broth
12 oz sliced mushrooms
1 1/2 cups frozen peas
3 cloves garlic
1/4 cup extra virgin olive oil
4 oz ham (Black Forest if possible), julienned
1/4 cup chopped parsley
8 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped
Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.  Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.  Remove pot from heat and stir in grated Parmesan. Toss gently to combine.  Transfer to large serving platter. Garnish with chopped parsley and serve. 
Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.
4  Servings
Categories
Breakfast Eggs Spinach

Spinach & Bacon Quiche-ettes

1 (6 oz.) package spinach, finely chopped 
1/2 cup onions, finely chopped 
1/2 cup bacon, cooked crisp and crumbled
4 eggs
1 cup skim milk, or half & half, fat free
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
dash nutmeg
2 pie crusts
1/2 cup Swiss cheese
Preheat oven to 350º.  Spray large nonstick skillet with cooking spray.  Add baby spinach and onion; cook and stir over medium heat until spinach is wilted.  Cool and drain well. Stir in bacon – set aside.  Combine eggs, half-and-half, salt, pepper, and nutmeg in medium bowl.
Roll each pie crust on lightly floured surface to 13 inch circle.  Cut each pie crust into 24 circles using a 2 inch biscuit cutter.  Coat 48 mini-muffin cups with cooking spray. Place pie crust into cups.  Add  approximately 1 heaping tsp. of the spinach mixture.  Top with 2 tsp of egg mixture.  
Bake 18-22 minutes or until puffed in center and lightly browned around edges.  Remove from oven and let cool for 3 to 5 minutes.  Remove from pans.  Cool on wire rack.
24  Servings
Categories
Appetizers Asian Chicken Dips Spinach

Sesame Chicken Dip

2 tablespoons soy sauce
4 teaspoons sesame oil
2 garlic cloves, minced
4 cups shredded cooked chicken breast
3 packages (8 ounces each) reduced-fat cream cheese
8 green onions, thinly sliced
1/2 cup chopped salted peanuts
2 cups chopped fresh baby spinach
1 jar (10 ounces) sweet-and-sour sauce
Sesame rice crackers

In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.

Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.

Yield: 36 servings (1/4 cup each).

Categories
Hash Brown Potatoes Quiche Spinach Vegetarian

Spinach, Caramelized Onion and Feta Quiche

2 tsp. olive oil
3 cups chopped onion
1 tsp. sugar
1/2 tsp. salt
2 cups frozen Southern-style hash brown potatoes, thawed
1 (11-oz.) can refrigerated soft breadstick dough
Cooking spray
1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup fat-free milk
3 large egg whites
2 large eggs
1-1/4 cups (5-oz.) crumbled feta cheese

To decrease fat, we’ve used 2 egg yolks and 5 egg whites. Some egg yolks are necessary to produce a creamy filling. You can refrigerate the leftover yolks for up to 3 days in an airtight container (add a tablespoon of water so the yolks don’t develop a film).
Preheat oven to 350 degrees.
Heat olive oil in a large nonstick skillet over medium heat. Add onion, sugar, and salt; cook for 30 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook for 5 minutes or until lightly browned. Remove from heat.
Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling the dough. Repeat procedure with the remaining dough strips. Cover and let dough rest for 10 minutes. Roll dough into a 12″ circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray.
Spread potato mixture in bottom of prepared crust, and top with spinach. Combine milk, egg whites, eggs, and cheese; pour the milk mixture over the spinach. Bake at 350 degrees for 1 hour or until set, shielding crust with foil after 50 minutes. Let stand 10 minutes before serving.

Makes 8 servings.

Categories
Main Dish Salmon Seafood Spinach

Poached Salmon with Spinach

1 pound salmon fillets
1 1/2 cups water
1/2 cup dry white wine or water
2 green onions, sliced
1 bay leaf
1/2 of a 10-ounce package frozen no-salt-added chopped spinach
1/8 teaspoon ground nutmeg
1/4 cup shredded part-skim mozzarella cheese
Freshly ground black pepper
Lemon slices (optional)

Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork.
Remove fish and pat it dry with paper towels. Cut each salmon steak in half, removing as much of the bone, cartilage and skin as possible.
Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.
Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.

Serves 4

Categories
Bacon Mushrooms Pasta Spinach

Pasta with Spinach, Mushrooms & Bacon

12 oz fettucine pasta

Sauce:

4 strips bacon, cut in 2-in. pieces
1 medium onion, cut in thin wedges
1 pkg (8 oz) presliced mushrooms
1 large clove garlic, cut in slivers
1 bag (10 oz) prewashed fresh baby spinach

Nice to add:

Diced tomato and grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Meanwhile cook bacon in a large nonstick skillet over medium-high heat until crisp. Place on a paper towel to drain. Remove all but 1 Tbsp fat from skillet.
Add onion and mushrooms to skillet. Sauté 4 minutes or until onion has browned. Reduce heat to medium, add garlic and cook 30 seconds until fragrant. Add spinach; cook until wilted.
Scoop 1/2 cup cooking water from pasta pot; stir into spinach mixture. Drain pasta; return to pot. Add Sauce and bacon; toss to mix. Sprinkle with tomato and cheese.

4 Servings

Categories
Ham Italian Mushrooms Pasta Spinach

Pasta Florentine Olive Garden Recipe

1 cup heavy cream
1/2 cup chicken broth
12 oz sliced mushrooms
1 1/2 cups frozen peas
3 cloves garlic
1/4 cup extra virgin olive oil
4 oz ham (Black Forest if possible), julienned
1/4 cup chopped parsley
8 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped

Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.
Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.
Remove pot from heat and stir in grated Parmesan. Toss gently to combine.
Transfer to large serving platter. Garnish with chopped parsley and serve.

Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.

Categories
Bacon Cajun Scallops Seafood Spinach

Pan-Seared Cajun Scallop

Sweet scallops are given a Cajun-flavored crust, then tossed with balsamic vinegar-dressed spinach and crisp-cooked bacon. Serve with corn bread and cold beer and you have a meal that’s both homey and elegant in no time flat. This recipe is featured in the book Better Homes and Gardens Fresh & Simple 20-Minute Super Suppers.

1 pound fresh sea scallops
2 tablespoons all-purpose flour
1 to 2 teaspoons blackened steak seasoning or Cajun seasoning
1 tablespoon cooking oil
1 10-ounce package prewashed spinach
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 cup cooked bacon pieces

Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.
Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon.

Categories
Casseroles Chicken Italian Main Dish Make Ahead Pasta Poultry Spinach Vegetables

Chicken Lasagna Florentine

From Southern Living

2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) package frozen chopped spinach, thawed and well drained
2 cups (8 ounces) shredded Cheddar cheese
1 (6-ounce) jar sliced mushrooms, drained
1/4 teaspoon pepper
1 cup sour cream
6 lasagna noodles, cooked and drained
1 cup grated Parmesan cheese
3/4 cup to 1 cup chopped pecans

Stir together chicken and next 6 ingredients.
Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.

Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.

To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

To lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.

Yield: Makes 6 servings