Roasted Garlic Creamed Spinach

Roasted Garlic Creamed Spinach

* 1 large head of garlic, top trimmed to expose the cloves
* EVOO – Extra Virgin Olive Oil, for drizzling
* Salt
* 1 cup half-n-half
* White pepper, to taste
* Freshly grated nutmeg, to taste
* 2 tablespoons butter
* 1 round tablespoon flour
* 2 10oz boxes chopped spinach, defrosted and wrung dry in a clean kitchen towel

Yields: Serves 4

Preheat oven to 425°F. Drizzle garlic with oil and season with a little salt. Wrap tightly in foil and roast garlic to soft, 45 minutes. Let cool to handle.

Combine garlic, half-n-half, salt, white pepper and a little nutmeg in a blender and purée. Adjust seasoning to taste.
Step

In medium skillet over medium heat, melt butter and whisk in flour. Cook 1 minute, add half-n-half mixture and bring to a bubble. Separate spinach with your fingertips as you add to the sauce. Simmer at a low bubble to thicken, 20-25 minutes.

Sausage, Mushroom & Spinach Lasagna

Sausage, Mushroom & Spinach Lasagna

10 servings
Active Time: 30 minutes
Total Time: 2 hours


* 8 ounces whole-wheat lasagna noodles
* 1 pound vegetarian sausage, crumbled
* 4 cups sliced mushrooms, (10 ounces)
* 1/4 cup water
* 1 pound frozen spinach, thawed
* 1 28-ounce can crushed tomatoes, preferably chunky
* 1/4 cup chopped fresh basil
* 1/4 teaspoon salt
* Freshly ground pepper, to taste
* 1 pound part-skim ricotta cheese, (2 cups)
* 8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided

Preparation

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add noodles and cook until not quite tender, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage; cook, crumbling with a wooden spoon, until warmed through, about 2 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
4. Mix tomatoes with basil, salt and pepper in a medium bowl.
5. To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.
6. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil; sprinkle the remaining mozzarella on top. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving. Vegetarian Variation: Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.

Chicken Parmesan Subs

Ingredients

* 1/4 cup all-purpose flour
* 1/4 teaspoon kosher salt
* 1/2 teaspoon freshly ground pepper
* 2 MSF chicken strips
* 3 teaspoons extra-virgin olive oil, divided
* 1 6-ounce bag spinach
* 1/3 cup prepared marinara sauce, (see Tips for Two)
* 2 tablespoons grated Parmesan cheese
* 1/4 cup shredded part-skim mozzarella cheese
* 2 soft whole-wheat sandwich rolls, toasted

Preparation

1. Combine flour, salt and pepper in a shallow dish. Place chicken between two large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dredge the chicken in the flour mixture.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add spinach, and cook, stirring often, until wilted, 1 to 2 minutes. Transfer to a small bowl.
3. Add the remaining 2 teaspoons oil to the pan. Add the chicken, and cook until golden on first side, 1-2 minutes. Turn the chicken, reduce heat to medium, top with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella, cover and cook until the cheese is melted and the chicken is cooked through, 2 to 3 minutes. Serve on rolls.

Gnocchi with Tomatoes & Watercress

Ingredients

* 2 ounces veggie bacon, chopped
* 3 cloves garlic, minced
* 2 large tomatoes, chopped
* 1/2 teaspoon sugar
* 1/4 teaspoon crushed red pepper
* 2 teaspoons red-wine vinegar
* 1/4 teaspoon salt
* 1 pound gnocchi
* 4 ounces watercress,tough stems removed,coarsely chopped (6 cups packed)
* 1/3 cup freshly grated Parmesan cheese


Preparation

1. Put a large pan of water on to boil.
2. Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. Stir in vinegar and salt. Remove from the heat.
3. Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions. Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly. Add the gnocchi and watercress to the sauce in the pan; toss to combine. Serve immediately, with Parmesan.

Spinach Risotto

Spinach Risotto

Ingredients
1 small zucchini,chopped
10 oz baby spinach
1 carrot, diced
1 cup fresh sliced mushrooms
1 medium onion, chopped
2 celery stalks chopped
2 cloves of garlic minced
2 tsp extra-virgin olive oil
½ cup dry white wine -- or chicken stock or ginger ale or white grape juice
1 ½ cup GF chicken stock
1 cup Arborio rice
¼ cup fresh grated Parmesan cheese

Salt, pepper, and dried dill weed to taste

1. In a large pan, over medium heat, add olive oil, garlic, celery, onion, mushrooms, carrot. And rice. Cook for 5-7 minutes stirring occasionally until the vegetables are soft.Stir in the GF chicken stock and the dry white wine; bring to a boil over high heat.

2. Reduce the heat (medium-low), cover and allow to simmer for 20 minutes or until all liquid is absorbed. Add in spinach, zucchini and Parmesan. Add in salt, pepper, and dill weed to taste.Continue heating until the spinach is wilted (about 2 minutes) and the serve!

Mini Spinach Dip Bread Bowls

Found this over at the Picky Palate


Baked Spinach Dip Mini Bread Bowls

13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
2 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon McCormick Gourmet Ancho Chile Pepper
1/8 teaspoon McCormick Gourmet Garlic Salt
1/8 teaspoon McCormick Gourmet Sicilian Sea Salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.

2. Heat oil in medium skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.

3. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.

10 mini spinach dip bread bowls

Veggie Lasagna Rolls

Veggie Lasagna Rolls

10 lasagna noodles
1 egg
1 pound ricotta
1-1/2 cups fresh mozzarella
1/2 cup Parmesan
1 cup veggies, finely chopped (spinach, mushrooms, zucchini, tomatoes)
1/4 cup chopped fresh parsley
Garlic salt and pepper to taste
2 cups tomato sauce


1. Cook lasagna noodles according to package directions. Drain.
2. Preheat oven to 350 degrees F.
3. In a large bowl combine egg, ricotta, half of the mozzarella, Parmesan, veggies, parsley, garlic salt and pepper. Mix well.
4. Spread the noodles out on a cutting board. Spread a thin layer of the veggie mixture evenly over each noodle.
5. Starting at one end, roll up each noodle.
6. In a shallow baking dish spread 1 cup of the tomato sauce on the bottom.
7. Add the rolls, seam side down, so they don't unroll and fall apart.
8. Add remaining tomato sauce and remaining mozzarella cheese on top of rolls.
9. Bake for 30-40 minutes or until cooked through and cheese is melted.

Serves 2

Lazy Florentine Lasagna

Lazy Florentine Lasagna
Thanks, Rachael :)

Ingredients

* Salt
* 1 pound wavy edge lasagna noodles, broken into irregular pieces
* 1/4 cup EVOO – Extra Virgin Olive Oil
* 1 pound cremini mushrooms, thinly sliced or chopped
* 1 onion, finely chopped
* 4 cloves garlic, sliced or chopped
* 2 tablespoons fresh thyme, chopped
* Salt and pepper
* 1 bundle green or red Swiss chard, Tuscan kale or 1 pound spinach leaves, stemmed, leaves halved lengthwise then thinly sliced
* 1 cup dry white wine (I'm using white grape juice)
* 4 tablespoons butter
* 3 slightly rounded tablespoons flour
* 2 cups milk
* Freshly grated nutmeg, to taste
* 1 cup Parmigiano-Reggiano cheese
* 1 cup Fontina cheese, grated


Yields: Serves 4-6

Preheat oven to 400°F.

Boil water and salt it, cook pasta to 2 minutes just-shy of al dente. Reserve 1/2 cup starchy cooking liquid before draining.

Meanwhile, heat EVOO in a skillet over medium high heat. Add mushrooms, brown well then add onions, garlic and thyme, and season with salt and pepper. Cook to soften onions then wilt in greens, deglaze the pan with wine, reduce heat to low.

While mushrooms cook, in a saucepot over medium heat, melt butter. Whisk in flour, cook 1 minute then whisk in milk. Bring to bubble, season sauce with salt and pepper. Let thicken, season with nutmeg to taste.

Drain pasta and combine with mushrooms, greens and a little starchy cooking water. Transfer to a baking dish or casserole, pour the white sauce over top and cover with cheese. Bake until bubbly and brown, 20 minutes or so.

Company Mashed Potatoes

Company Mashed Potatoes

Makes 12 servings
Ideal slow-cooker size: 6-qt.



15 (5 lbs. total) medium-sized potatoes
1 cup reduced-fat sour cream
1 small onion, diced fine
1 tsp. salt
1/8-¼ tsp. pepper, according to your taste preference
1 cup buttermilk
1 cup fresh, chopped spinach, optional
1 cup grated Colby or cheddar cheese, optional


1. Peel and quarter potatoes. Place in slow cooker. Barely cover with water.
2. Cover. Cook on Low 8-10 hours. Drain water.
3 Mash potatoes. Add remaining ingredients except cheese.
4. Cover heat on Low 4-6 hours.
5. Sprinkle with cheese 5 minutes before serving.

Spinach Baked Ziti -- vegan

Spinach Baked Ziti:

* 1 lb whole wheat penne pasta
* 5 oz fresh spinach, roughly chopped (about half a bag)
* 1 lb firm tofu, drained
* 1 garlic clove, minced
* 2 tsps lemon juice
* 1 TBS dried basil
* 1/4 tsp salt
* ground pepper
* 2 tsp olive oil
* 1/4 cup nutritional yeast
* 1 jar of marinara sauce (or about 3 cups of your own sauce)
* 6 oz Follow Your Heart Mozzarella, grated

Pre-heat oven to 350 degrees. In a large pot of boiling water, cook pasta until al dente (about 9 minutes). Add spinach to the pot during the last 1 or 2 minutes of the cooking time. Meanwhile, crumble the tofu into a bowl. With a fork, mix in the garlic, lemon juice, basil, salt, pepper, olive oil, and nutrtional yeast. Set aside. When the pasta is done, drain the pasta and spinach in a colander, and return to the pot. Add the marinara sauce, the tofu mixture, and about 2 oz of the mozzarella. Mix gently, and place into a 9x13 baking dish. Cover the top with the remaining mozzarella. Cover with foil and bake for 20-30 minutes. Turn the oven to broil (move the oven rack up if you need to), remove the foil, and place pan under broiler for about 5 minutes, just until the mozzarella is melted. Remove from the oven and let stand 5 minutes before serving.

Skillet Gnocchi with Chard & White Beans

Skillet Gnocchi with Chard & White Beans

6 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

* 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
* 1 16-ounce package shelf-stable gnocchi, (see Tip)
* 1 medium yellow onion, thinly sliced
* 4 cloves garlic, minced
* 1/2 cup water
* 6 cups chopped chard leaves, (about 1 small bunch) or spinach
* 1 15-ounce can diced tomatoes with Italian seasonings
* 1 15-ounce can white beans, rinsed
* 1/4 teaspoon freshly ground pepper
* 1/2 cup shredded part-skim mozzarella cheese
* 1/4 cup finely shredded Parmesan cheese

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Florentine Muffins

Florentine Muffins
Serves: 6
Cooking Time: 25 min


* 3 cups flour
* 1 1/4 teaspoons salt
* 1 tablespoon baking powder
* 3 eggs
* 2/3 cup olive oil
* 1 cup milk
* 315 grams chopped spinach (frozen or fresh)
* 1/2 cup pesto
* 1 cup mozzarella, grated -- I used feta

Instructions

1. Preheat oven to 375ºF.
2. Grease a muffin tin (1 for large muffins, 2 for small).
3. Stir together flour, salt and baking powder.
4. In a separate bowl, lightly beat the eggs. Then whisk in the oil and milk.
5. Stir the spinach into the egg mixture until fully coated.
6. Gently stir the egg mixture into the flour mixture
7. Fold in the pesto and mozzarella.
8. Divide batter amongst muffin cups.
9. Bake 20-25 minutes until golden, dry and springy to touch (like gazelles).

Florentine casserole

Florentine Casserole

Prep: 30 min
Baking time: 15-20 min, 30-45 if refrigerated, 1.5-2 hr if frozen
Baking temp 350, 300 if frozen

1 lb burger substitute
1 med onion, chopped
1/4 lb fresh mushrooms, sliced
1 clove garlic, minced
1 tsp oregano
1 TBS EVOO
1 tsp salt
1/4 tsp pepper
2 TBS all-purpose flour
1 cup veggie beef broth (McKay's)
1 cup sour cream
1 pkg 10 oz frozen chopped spinach, cooked and drained
4 oz Mozz or Jack cheese

Brown the burger, onion, mushroom, garlic, and oregano in EVOO over med-high heat. Add salt and pepper. Stir in flour. Add broth and cook til thickened. Stir in sour cream. Add drained spinach. Pour mixture into 2 qt casserole. Sprinkle cheese on top. Bake 350 for 15 -20 minutes or until heated through. For 8 servings, double the ingredients but use only 1 2/3 c broth.

Oatmeal Meatballs With Spinach

Oatmeal Meatballs With Spinach

Serves 4
INGREDIENTS

* 1/2 cup instant oats
* 1/4 cup nonfat plain yogurt
* 1/2 cup packed baby spinach, thinly sliced
* 1/4 cup packed basil, chopped, plus 1 sprig
* 1/4 cup grated Parmesan
* 1 egg white
* 3 cloves garlic, finely chopped, divided
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 pound ground chicken
* olive oil cooking spray
* 1 can (26 oz) diced tomatoes, plus juice
* 1/2 cup chicken broth
* 4 oz whole-wheat pasta, cooked according to the package instructions

PREPARATION

Heat oven to 400˚. Mix oats and yogurt with 1/4 cup water in a bowl until oats begin to absorb liquid. Add spinach, basil, Parmesan, egg white, half the garlic, salt and pepper, and stir. Add chicken and mix until well combined. Form into 16 2-inch meatballs.

Coat a large, oven-safe stockpot with cooking spray. Add meatballs and bake until they begin to brown, 10 to 15 minutes. Turn and bake 10 minutes more. Add remaining garlic, basil sprig, tomatoes and broth. Cover and cook until meatballs are cooked through and sauce begins to thicken, 20 minutes. Serve immediately with pasta.


The skinny
314 calories per serving, 3.3 g fat (1.3 g saturated), 40.4 g carbs, 3.7 g fiber, 22.9 g protein

Chicken Remix

So tonight I made the Mushroom Manicotti. DH was sniffing around and when he started to see the finished product, his mouth started watering. I had a few of the ingredients leftover, so here's what I did for him. Measurements are pure guesswork here, Guys.

1/2 c chopped scallions
1 c fresh sliced mushrooms
1 clove garlic, minced
4 Tbs butter
1 c diced FriChik

Saute all of that together for about 5 minutes.

Meanwhile mix together:
1 c chix broth
1 Tbs lemon juice
1/4 tsp lemon pepper

Add the broth mixture to the saute and boil it down for about another 5 minutes until most of the liquid dissipates. Then add about ummm... maybe 1/2 c heavy whipping cream and let it get happy for another 2-3 minutes. Then add 1/2 c chopped spinach and get happy again. Pour the entire mixture over the leftover spaghetti noodles from Wednesday night and throw 1 c feta cheese over the top. Sprinkle with crushed red pepper flakes and enjoy.

DH says he feels like he's at a restaurant, also says he feels like a king. Will keep this recipe in mind for further bribing. ;)

Spinach Spread w Mushroom and Tomato

Cheese and Spinach Spread with Mushrooms and Tomatoes

1 1/4 cups sour cream
3 tablespoons olive oil
1 tablespoon minced garlic (4-5 cloves)
1/4 teaspoon ground nutmeg
Salt and white or black pepper to taste
2 cups (8 oz.) Shredded Mozzarella & Provolone Cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry*
1 can (14 1/2 oz.) diced tomatoes with garlic, drained
1 (8 oz.) package sliced fresh mushrooms
1/2 cup (2 oz.) Shredded Parmesan Cheese, divided

Preheat oven to 350°F. Combine sour cream, olive oil, garlic, nutmeg,
salt, pepper and Mozzarella cheese in blender or food processor. Blend
until smooth.

Fold in spinach, tomatoes, mushrooms and 1/4 cup Parmesan cheese.
Transfer to 10-inch baking dish and top with remaining cheese. Bake
30-40 minutes until cheese is melted. Serve warm with toasted pita bread
triangles, chips or breadsticks.

Do-Ahead Tip:
Conveniently, this tastes even better when made
one day ahead and reheated.

*Cooking Tip if using fresh spinach instead of frozen:
Use 10 oz. baby spinach leaves and cook spinach for
3 minutes in 2 tablespoons water in saucepan over low
to medium heat. Stir gently until wilted. Rinse in cold
water, drain well and squeeze dry.