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Posts Tagged ‘spinach’

Spicy Beef & Pepper Stir-Fry

Ingredients
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced, divided
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha Asian hot chili sauce
1/2 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons canola oil, divided
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

Directions
In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime peel, lime juice and remaining salt until blended.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan.

Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil 2-3 minutes or just until vegetables are crisp-tender. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro. Yield: 4 servings.

Recipe found here: Spicy Beef & Pepper Stir-Fry

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butternut-squash-and-spinach-lasagna

Butternut Squash and Spinach Lasagna

Ingredients
1 jar (15 oz.) CLASSICO Creamy Alfredo Pasta Sauce
1 cup POLLY-O Original Ricotta Cheese
2 cloves garlic, minced
9 lasagna noodles, cooked
1 butternut squash (2 lb.), peeled, cut into 1/2-inch cubes
1 pkg. (5 oz.) baby spinach leaves
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Directions
Heat oven to 350°F.

Mix pasta sauce, ricotta and garlic until blended.

Spread 2/3 cup pasta sauce mixture onto bottom of 13×9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half each of the squash and spinach, and 1/2 cup cheese. Repeat layers. Top with remaining noodles, pasta sauce mixture and cheese; cover.

Bake 50 min. to 1 hour or until squash is tender, uncovering for the last 10 min.

Recipe found here: Butternut Squash and Spinach Lasagna

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gnocchi-with-white-beans

Gnocchi with White Beans

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 package (16 ounces) potato gnocchi
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (6 ounces) fresh baby spinach
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese

Directions
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through.

Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted. Yield: 6 servings.
Editor’s Note: Look for potato gnocchi in the pasta or frozen foods section.

Recipe found here: Gnocchi with White Beans

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Florentine Spaghetti Bake

Florentine Spaghetti Bake

Ingredients
8 ounces uncooked spaghetti
1 pound bulk Italian sausage
1 large onion, chopped
1 garlic clove, minced
1 jar (24 ounces) pasta sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 large egg, lightly beaten
2 cups (16 ounces) 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese

Directions
Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes.

Drain pasta. Combine the egg with the next five ingredients. Spread 1 cup sausage mixture in a greased 13×9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese.

Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting. Yield: 9 servings.

Recipe found here: Florentine Spaghetti Bake

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Spinach-Stuffed Chicken Pockets

Spinach-Stuffed Chicken Pockets

Ingredients
4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Directions
In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.

Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture.

In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving. Yield: 4 servings.

Recipe found here: Spinach-Stuffed Chicken Pockets

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spinach quesadillas

Spinach Quesadillas

Ingredients
3 ounces fresh baby spinach (about 4 cups)
4 green onions, chopped
1 small tomato, chopped
2 tablespoons lemon juice
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1/4 cup reduced-fat ricotta cheese
6 flour tortillas (6 inches)
Reduced-fat sour cream, optional

Directions
In a large nonstick skillet, cook and stir first six ingredients until spinach is wilted. Remove from heat; stir in cheeses.

Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream. Yield: 4 servings.

Recipe found here: Spinach Quesadillas

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Tortellini with Tomato-Cream Sauce

Tortellini with Tomato-Cream Sauce

Ingredients
1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Directions
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender.

Add garlic; cook 1 minute longer.

Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.

Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.

Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired. Yield: 6 servings.

Recipe found here: Tortellini with Tomato-Cream Sauce

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