This is a great filling for raviolis, cannelloni, etc. It’s nice and moist and very tasty.
1 lb. ground beef
1/2 onion, finely chopped
2 cloves garlic, minced
1 bag baby spinach
1/3 c. beshamel sauce
Grated parmesan cheese
Salt & Pepper to taste
Chop the spinach in a food processor and set aside.
Saute the onion and garlic in some olive oil until tender. Add the meat, spinach, egg, parmesan cheese, salt and pepper.
Cook until the meat is done. Add in the beschamel sauce and combine well.
This was absolutely delicious and perfect for the pizza oven.
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 onion, sliced
3 cloves garlic, minced
1 pork tenderloin, butterflied and pounded flat
1 1/2 c. spinach leaves
1/3 c. shredded mozzarella
Preheat oven to 350.
Saute the peppers and onions in some olive oil. Add the garlic and cook until the peppers are tender. Season with salt and pepper.
Season the pork tenderloin with salt and pepper on both sides.
Lay the spinach leaves evenly over the pork.
Top with the pepper mixture.
Add the mozzarella cheese.
Roll up the pork tightly. Skewer the roll with toothpicks about 1 1/2 inches apart so the roll will hold its shape.
Slice between the toothpicks to create individual pork rolls.
Heat a pan and place some olive oil. Sear the pork rolls until browned, about 2 minutes per side.
Transfer the skillet to the oven and bake for 10-15 minutes, or until done.
Let the steak rest before removing the toothpicks.
These were really easy to make and healthy, too!
4 whole wheat pitas, cut in half and split
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 bag baby spinach
1/2 c. marinara sauce
Shredded mozzarella cheese
2 Roma tomatoes, thinly sliced
Preheat the broiler. Place the pita halves on a baking sheet. Brush them with some olive oil. Broil them for a couple minutes until they start to crisp.
In the meantime, sauté the shallots and shallot in some olive oil. Add the spinach and cook until wilted. Season with salt and pepper.
Remove the pitas from the oven. Top with the marinara sauce. Add the spinach mixture. Top with some cheese and finish with the tomatoes. Add salt & pepper to taste.
Return them to the oven and broil until the cheese melts, being careful not to burn them.
Being that we had almost half a leg of lamb left over from Easter, and being sick of eating lamb sandwiches, I decided to turn it into something completely different. This lamb curry was absolutely delicious and such a nice way to use left overs. I’m sure it would be good with a left over roast, too!
2 c. cooked lamb, cut into tiny chunks
2 T. butter
2 cloves garlic
1 T. minced ginger
2 T. curry powder
1/4 t. dried thyme
1 c. chicken broth
2 Roma tomatoes, chopped
1/4 c. tomato sauce
1/2 bag chopped spinach
In a food processor, puree the onion, garlic and ginger.
Heat the butter in a frying pan. Add the pureed onion mixture and cook, not letting it brown.
Add the curry powder and thyme a cook for about 1 minutes.
Stir in the chicken broth and tomatoes and simmer for a couple of minutes.
Season this with salt and pepper to taste.
Add in the lamb and the spinach. Cover and cook until the spinach has wilted and the lamb is warmed up. Add some more water or broth if the sauce gets too dry.
Serve over rice.
This was really good and easy to make!
2 chicken boneless chicken breasts
1 bunch fresh spinach, washed and dried
1 cup cream cheese
1 cup shredded mozzarella cheese
2 eggs, beaten
Flour for dredging
Breadcrumbs to coat breasts
Saute the spinach in some olive oil until wilted. Season with salt and pepper. Chop and put it in a bowl.
Add the cream cheese, mozzarella cheese and seasonings. Mix well.
Cut each chicken breast in half. Make a pocket as deep as possible.
Fill the pockets with the spinach mixture.
Dredge each chicken piece in flour, then run it through the egg mixture, finishing off with the breadcrumbs.
Heat some olive oil in a frying pan. Place the coated and filled chicken breasts in the pan and cook until well-browned on both sides and the chicken is cooked. If needed, cover the pan to fully cook the chicken without drying it out.
I love making frittatas – they are a great way to get protein and veggies all in one place!
10 oz. cooked spinach, roughly chopped
1 1/2 c. grated mozzarella cheese
3 eggs, beaten
1/2 c. milk
3/4 t. minced garlic
Salt & pepper
Preheat the oven to 350.
In a bowl, mix all the ingredients, except the spinach.
Add the spinach and stir to combine.
In an ovenproof skillet, heat some olive oil.
Pour in the frittata mixture making sure to spread the spinach evenly throughout the pan. Cook until the sides begin to pull back from the sides and the egg begins to cook slightly.
Place the entire skillet in the oven and cook for about 15 minutes or until the eggs are set and the top is starting to brown.
Turn it over in a dish and serve.
This is like Hamburger Helper from many years ago – but so much healthier! Mixing everything together and creating “crunchy pasta”, as my kids always called it, is one of my favorite ways to eat pasta.
1 1/2 cups cooked pasta (I use TruRoots Organic Ancient Grains Penne from Costco)
2 large boneless chicken breasts, cut into bite size pieces
2 oz. lowfat cream cheese
9 oz bag of baby spinach, chopped
14 oz can diced tomatoes
2 cups marinara sauce (I make my own!)
2 cloves of minced garlic
Shredded mozzarella cheese
Freshly grated parmesan cheese
Preheat the oven to 375.
In a pan, brown the chicken breasts in some olive oil with the minced garlic. Remove from pan and set aside.
Add the tomatoes and the marinara sauce and bring to a slow boil. Add the cream cheese and mix until melted.
Add the spinach and cook until the spinach has wilted into the sauce.
Return the chicken to the sauce. Add the cooked pasta and mix well.
Place everything into a large casserole dish. Sprinkle the top with mozzarella cheese and top with parmesan cheese.
Bake for about 20 minutes.
Turn on the broiler and broil until the top becomes brown and crunchy.