Posts Tagged ‘spinach’

Southwest Spinach Strata
Southwest Spinach Strata

2-1/2 cups cubed day-old white bread
2-1/2 cups cubed day-old whole wheat bread
2/3 cup black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese, divided
1 cup Southwestern-style egg substitute
2 cups fat-free milk
1/4 cup minced fresh cilantro
1/4 teaspoon salt
6 tablespoons reduced-fat sour cream
6 tablespoons salsa

Place half of the bread cubes in an 8-in. square baking dish coated with cooking spray. Layer with beans, spinach and half of the cheese. Top with remaining bread cubes.

In a large bowl, whisk the egg substitute, milk, cilantro and salt. Pour over top. Let stand for 5 minutes.

Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield: 6 servings.

Recipe found here: Southwest Spinach Strata

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Creamy Restaurant-Style Tortellini

Creamy Restaurant-Style Tortellini

what you need
2 pkg. (9 oz. each) refrigerated cheese tortellini
1 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. black pepper
1 pkg. (6 oz.) baby spinach leaves
1 cup quartered cherry tomatoes

make it
COOK pasta as directed on package, omitting salt.

MEANWHILE, cook milk and cream cheese in large skillet on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.

DRAIN pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.

kraft kitchens tips

SERVING SUGGESTION Serve this delicious dish with a crisp, mixed green salad for a simple, yet sophisticated, meal.

SPECIAL EXTRA For a change of pace, add 1/4 tsp. crushed red pepper and the zest of 1 lemon to sauce with the Parmesan and black pepper.

SPECIAL EXTRA Prepare using PHILADELPHIA Chive & Onion Cream Cheese Spread.

Recipe found here: Creamy Restaurant-Style Tortellini

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Spinach Rice

Spinach Rice

1/2 cup chopped onion
2 tablespoons olive oil
2 cups torn baby spinach
3/4 cup water
1 tablespoon dried parsley flakes
1/2 cup uncooked instant rice
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper

In a large saucepan, saute onion in oil until tender. Add the spinach, water and parsley. Bring to a boil. Stir in the rice, salt and pepper. Cover and remove from the heat; let stand for 7-10 minutes or until rice is tender and liquid is absorbed. Yield: 2 servings.

Recipe found here: Spinach Rice

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Spinach and Mushroom Smothered Chicken

Spinach and Mushroom Smothered Chicken

3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.

Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.

Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.

Recipe found here: Spinach and Mushroom Smothered Chicken

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Creamy Spinach Casserole

2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup fat-free milk
1/2 cup grated Parmesan cheese
4 cups herb seasoned stuffing cubes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

In a large bowl, beat the soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.

Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.

Recipe found here: Creamy Spinach Casserole

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Bistro Breakfast Panini

6 bacon strips
1 teaspoon butter
4 eggs, beaten
4 slices sourdough bread (3/4 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
3 ounces Brie cheese, thinly sliced
8 thin slices apple
1/2 cup fresh baby spinach
2 tablespoons butter, softened

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.

Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set.

Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches.

Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.

Recipe found here: Bistro Breakfast Panini

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Snappy Herbed Spinach

1 teaspoon butter
2 tablespoons finely chopped onion
2 eggs
1/3 cup fat-free milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup cooked long grain rice
1/2 cup shredded cheddar cheese, divided

In a small microwave-safe bowl, melt butter. Add onion; cover and microwave at 50% power for 1 minute, stirring after 30 seconds. Set aside.

In a large bowl, whisk the eggs, milk, Worcestershire sauce, salt and rosemary. Stir in the spinach, rice, onion mixture and 1/4 cup cheese. Transfer to an 8-in. x 4-in. microwave-safe dish coated with cooking spray.

Microwave, uncovered, on high for 6-8 minutes. Sprinkle with remaining cheese; microwave 1-2 minutes longer or until firm and a thermometer reads 160°. Cover and let stand for 5 minutes before cutting. Yield: 4 servings.

Recipe found here: Snappy Herbed Spinach

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2 (10 ounce) packages frozen chopped spinach , thawed drained & squeezed dry in paper towels
1 (8 ounce) package cream cheese , softened
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope ranch dip mix
1 jar bacon bit (or to taste)
4 green onions , chopped
1 (8 count) package 10-inch flour tortillas


1 – In medium mixing bowl, combine cream cheese, sour cream and mayonnaise.
2 – Beat in dip mix.
3 – Add green onion, bacon bits and spinach (broken up into small clumps).
4 – Mix thoroughly.
5 – Spread mixture onto tortillas, leaving a 1/2″ space around edge.
6 – Roll up each tortilla tightly, and wrap each in plastic wrap.
7 – Chill for several hours or overnight.
8 – To serve, cut off ends and cut into 1/2″ slices.

Recipe found here: Spinach Pinwheel Appetizers

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Cheesy Spinach and Artichoke Dip

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. garlic powder


HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

Makeover Savings
Keep the creamy, cheesy flavor of this popular dip by preparing with both Parmesan and mozzarella cheeses instead of 2 cups mozzarella cheese, and using 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise. These simple tweaks will save 50 calories and 5.5 grams of fat per serving when compared to the traditional recipe!

Awesome Spinach and Mushroom Dip
Substitute 1 cup chopped mushrooms for the artichokes.

Recipe found here: Cheesy Spinach and Artichoke Dip

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Spinach Artichoke Asiago Dip

1 (14 ounce) can artichokes quartered
1 cup spinach blanched or frozen
4 ounces cream cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup asiago cheese, shredded
salt and pepper

shred or chop blanched or frozen spinach in a blender or food processor.
chop artichoke hearts into quarters if they are larger than a thumb.
mix everything together in a medium sized bowl.
add salt, pepper to your taste.
add more shredded cheese to your taste.
best made a day ahead of time to let flavors meld together.

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