Cheesy Stuffed Shells

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Ingredients:

• 16 ounces low fat cottage cheese
• 1 10 ounce package frozen chopped spinach thawed well drained
• 1 cup shredded 2% mozzarella cheese divided
• 1/4 cup grated parmesan cheese
• 1 teaspoon italian seasoning
• 20 large pasta shells cooked drained
• 1 26 ounce jar spaghetti sauce
• 1 large tomatoes chopped

Steps:

• Preheat oven to 400F
• Mix cottage cheese spinach 1/2 cup of the mozzarella cheese Parmesan cheese and Italian seasoning until well blended
• Spoon 1 heaping tablespoons of the cheese mixture evenly into each pasta shell
• Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish
• Place shells filled sides up in baking dish
• Spoon remaining sauce mixture over shells
• Cover with foil
• Bake 25 minute or until heated through
• Uncover; top with remaining 1/2 cup mozzarella cheese
• Bake uncovered an additional 2 minute or until cheese is melted

Creamed Spinach

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Ingredients:

• 1 10 ounce package frozen chopped spinach
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup half-and-half
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon freshly grated nutmeg

Steps:

• Cook spinach according to package directions Drain and set aside
• Melt butter in a medium saucepan over medium heat until it bubbles
• Add the flour and cook stirring constantly until the flour starts to brown
• Add the half amp; half and blend well using a wire whisk if necessary
• Cook stirring constantly until the mixture thickens enough to coat the back of a wooden spoon Reduce heat to simmer
• Add nutmeg and grated parmesan cheese Stir until cheese melts
• Stir in spinach
• Serve immediately

Double Spinach Fettuccine

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Ingredients:

• 8 ounces spinach fettuccine uncooked
• 1 teaspoon vegetable oil
• 1 clove garlic crushed
• 3 cups spinach shredded
• 1 1/4 cups zucchini thinly sliced
• 1/4 cup sunflower seeds toastedunsalted
• 2 tablespoons grated lemons rind of
• 1/2 teaspoon salt
• 15 ounces garbanzo beans cannedrinsed and drained

Steps:

• Cook fettuccine as directed on package; drain
• Heat oil in 10-inch skillet over medium high heat
• Cook garlic in oil stirring occasionally until golden
• Stir in remaining ingredients
• Cook about 2 minutes stirring occasionally until zucchini is tender
• Stir in fettuccine

Fresh Spinach and Mushroom Manicotti

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Ingredients:

• 1 8 ounce package manicotti
• 6 ounces fresh mushrooms chopped
• 1 garlic clove minced
• 2 tablespoons extra virgin olive oil
• 1 6 ounce package fresh spinach chopped or 1 10 ounce package frozen spinach chopped thawed and patted very dry
• 2 large eggs
• 1 15 ounce container ricotta cheese shredded
• 1/3 cup fresh basil chopped
• 1 teaspoon salt
• 1 26 ounce jar marinara sauce
• 1/2 cup parmesan cheese fresh and grated

Steps:

• Cook manicotti according to package directions and drain
• Rinse with cold water drain and set aside
• Saut mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes
• Add spinach and saute 5 more minutes
• Remove skillet from heat
• Drain any fat off the spinach and garlic
• Stir together eggs ricotta cheese basil and salt in a large bowl add mushroom mixture stirring until blended
• Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish
• Squeeze or spoon spinach mixture into shells
• Arrange stuffed shells in dish
• Pour remaining marinara sauce over the top evenly over shells
• Sprinkle with parmesan cheese
• Bake covered at 350F for 30 minutes
• Uncover and bake for 10 more minutes

Garlic, Chickpea and Spinach Soup

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Ingredients:

• 2 tablespoons olive oil
• 6 garlic cloves crushed
• 1 onion chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 5 cups vegetable stock
• 1/2 lb potato peeled and finely chopped
• 1 15 ounce can chickpeas drained
• 1 tablespoon cornstarch
• 2/3 cup heavy cream
• 2 tablespoons tahini
• 8 ounces spinach shredded
• 1/4 teaspoon cayenne pepper
• salt
• fresh cracked pepper

Steps:

• Heat oil and sautee garlic and onion until soft and translucent
• Stir in the coriander and cumin powders and cook till aromatic
• Pour in stock and add chopped potatoes
• Bring to a boil and simmer 10 minutes add chickpeas and simmer 5 more minutes
• Blend cornstarch with cream tahini cayenne pepper salt and pepper as desired
• Stir into the soup along with the spinach
• Bring to a boil while stirring frequently and let simmer another 2 minutes
• Serve immediately

Green Lentil and Spinach Salad

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Ingredients:

• 1 cup green lentil
• 1/2 lb spinach
• 5 tablespoons extra virgin olive oil
• 1 onion chopped
• 1 lemon
• 2 garlic cloves crushed
• 1 teaspoon ginger
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• salt
• pepper

Steps:

• soak lentils for 1 hour and drain Place in a pan and cover with water and bring to a boil cover and simmer 1 hour or until tender Drain well
• Meanwhile wash the spinach and cut into 1 inch strips Cook in a covered saucepan over moderate heat for 5 minutes or until just tender Heat 2 tablespoons olive oil in a large frying pan and cook onion until softened
• Stir in spinach and simmer 2 minutes Transfer to a serving dish and add drained lentils Make dressing with remaining olive oil juice of 1 lemon garlic ginger and spices Season with salt and pepper Pour over lentils and spinach and toss well Serve warm

Green Salad With Spinach, Artichokes and Avocado

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Ingredients:

• 1 head boston lettuce
• 1/4 lb baby spinach leaves
• 1 large avocado halved pitted peeled thinly sliced
• 1 14 ounce can artichokes drained
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1 small garlic clove finely chopped
• salt
• fresh ground black pepper
• 1/4 teaspoon dried oregano
• 2 tablespoons parsley finely chopped

Steps:

• Wash and dry all the greens and place in a bowl
• Combine all dressing ingredients in a bowl that will fit the avocado slices and artichokes and mix with a whisk to emulsify
• Toss the avocado and artichoke hearts in the dressing to coat adjust seasoning if needed and leave to marinate for about 30 minutes
• To serve add the avocado artichokes and dressing to the lettuce and spinach leaves and lightly toss
• Serve at once

Leaf Salad

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Ingredients:

• 3 cups iceberg lettuce
• 2 cups green cabbage
• 2 cups red cabbage
• 2 cups spinach
• 1 cup mayonnaise or 1 cup Miracle Whip
• 1/2 cup honey
• 1/4 teaspoon fresh pepper
• 1/4 teaspoon salt I use sea salt
• i use a small can of drained mandarin oranges to the dressing also great are using nuts such as almonds real or walnuts we also like bacon bits real

Steps:

• Wash and tear up lettuce into bite size and put in large bowl
• Wash and chop into bite size both red and green cabbage and add to lettuce
• Wash and tear spinach into bite size chunks and add to lettuce cabbage mixture
• Toss and refrigerate until ready to serve
• Dressing
• Mix in a bowl mayo and honey
• Add salt and pepper
• When ready add dressing to salad and serve

Lentils and Spinach

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Ingredients:

• 1 1/4 lbs chopped fresh spinach or 1 1/4 lbs frozen chopped spinach
• 1 medium onion sliced in half rings
• 5 tablespoons oil
• 2 minced garlic cloves
• 1 cup red lentil
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon black pepper

Steps:

• heat onion and garlic for 2 min
• add lentils and 3 cups water and bring to a boil
• cover and simmer on low for 25 min
• add spinach salt cumin and bring to simmer for another 5 minutes

Pan-Fried Spinach Ravioli

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Ingredients:

• 16 ounces spinach
• 5 tablespoons extra virgin olive oil
• 1 onion finely chopped
• 4 ounces chive onion cream cheese or 4 ounces cream cheese softened
• 1/2 cup finely grated parmesan cheese plus more for serving
• salt and pepper
• 1 -2 pinch crushed red pepper flakes
• 48 wonton wrappers from a 12-ounce package
• 1 1/2 cups store-bought tomato sauce mushrooms warmed for serving
• chopped parsley for sprinkling

Steps:

• In a large skillet bring 1 cup water to a simmer over medium heat
• Add the spinach and cook until wilted about 3 minutes; drain rinse until cool then squeeze dry
• Chop and transfer to a medium bowl
• Using the same skillet add 1 tablespoon olive oil the onion amp; crushed red pepper flakes if using and cook stirring over medium high heat until softened about 5 minutes
• Stir into the spinach along with the cream cheese parmesan and 1/2 teaspoon pepper
• Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each
• Working with 1 at a time moisten the edges with water and lay another wrapper on top; seal the edges pressing out any air
• Repeat with the remaining wrappers and spinach filling
• Using the same skillet bring 3/4 cup water 2 tablespoons olive oil and a pinch of salt to a boil
• Add 12 ravioli cover and cook until tender about 3 minutes; transfer to a platter
• Repeat with the remaining ravioli 2 tablespoons olive oil more water and another pinch of salt
• Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan

Red Pear Salad

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Ingredients:

• 2 firm ripe red pears unpeeled thinly sliced
• 1 cup carbonated lemon-lime beverage I used Hansen's Key Lime Natural Soda or 1/2 cup fresh lime juice
• 4 cups fresh baby spinach leaves washed and dried
• 2 green onions thinly sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup pine nuts or 1/2 cup walnuts toasted
• raspberry vinaigrette dressing

Steps:

• Place the sliced pears in a non-reactive bowl along with the soda or lime juice Toss to coat well to keep the pears from oxidizing turning brown
• Place the washed baby spinach leaves in a salad bowl Add the green onions feta and nuts NOTE Do not add the nuts to the salad until just before serving
• Drain the pears and discard the liquid
• Add the drained pears to the salad bowl and toss to blend
• Serve salad with raspberry vinaigrette on side

Spinach and Pear Summer Salad

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Ingredients:

• 1 punch fresh spinach leaves
• 2 ripe Anjou pears
• 5 table spoons pine nuts
• 4 ounces feta cheese crumbled
• 1 red onion thinly sliced
• 2 lemons juice of fresh
• balsamic vinaigrette to serve

Steps:

• Gently wash spinach leaved under cold water
• Drain spinach leaves
• Cut pear in half and remove core and seeds
• Thinly slice pears and sprinkle with lemon juice to avoid turning brown
• Peel and very thinly slice onions
• Crumble feta cheese
• In a large bowl place torn spinach leaves
• Arrange thin pear slices and onion ontop of the spinach
• Gently crumble feta cheese over spinach pears and onion rings
• Finally toss pine nuts over the entire salad
• Serve with a good quality balsamic vinaigrette
• Delicious with fresh fish or simply as an entree

Spinach Stuffed Tomatoes Meat Optional

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Ingredients:

• 4 medium-large tomatoes
• 2 cups frozen spinach
• 1/2 medium onion chopped
• 3 garlic cloves
• 1 cup cooked chicken chopped
• 1/2 cup seasoned dry bread crumb
• 1/4 cup parmesan cheese
• 1/2 cup plain fat-free yogurt I use Fage 0% greek yogurt or 1/2 cup sour cream I use Fage 0% greek yogurt
• 1 5 g packet Sazon Goya seasoning
• salt and pepper

Steps:

• Preheat oven to 350 degrees
• Cut tops off tomatoes hollow out with a spoon
• Sprinkle the interior of the tomato shells with kosher salt turn over onto paper towels Let sit 15 minutes This is to draw out the water in the tomatoes so theyre not soggy
• In the meantime cook spinach until heated through I microwave mine and drain excess liquid Saute onion and garlic until soft
• In a large bowl mix together the spinach onion garlic chicken breadcrumbs parmesan yogurt Sazon salt and pepper
• I like my tomatoes salty so I just fill them with the mixture at this point If you prefer less salt rinse the salt out of the tomato shells and lightly pat dry before filling Sprinkle tops with a little more breadcrumbs and parmesan cheese if desired
• Arrange in a non-stick baking pan and bake for 15 minutes Broil for 2 more minutes to crisp up the breadcrumbs