Kick-Ass Spinach Pie

 

Kick-Ass Spinach Pie

Ingredients:

• 16oz frozen chopped Spinach ($1.50 at Stop&Shop)
• 3 small cans of chopped black olives (Maybe 3 or 50z? They only come in one size at Stop&Shop)
• 2 ready-made pie crusts
• 3 cups mozzarella cheese
• 2 cups skim-milk
• 2 tbsp vegetable oil
• 2 tbsp flour (doesn’t matter which kind)

Directions:

• Preheat oven to 350°
• Thaw spinach in a medium bowl in microwave for about 6 minutes.
• Meanwhile, open and drain olives in a colander and set aside. Mix together with spinach.
• Heat oil in a sauce pan until hot. Add flour and stir. Add milk and bring to a boil. Once boiling, add cheese and stir until a roux is formed. Remove from heat.
• Grease an 8×8 baking pan and line with the bottom pie crust. Add half of spinach and olive mixture. Cover with half of cheese. Repeat. Cover with other pie crust.
• Bake for about 30 minutes, or until top of pie is golden-brown… Enjoy!

Italian Sausage Minestrone

 

 

Italian Sausage Minestrone

(adapted from Taste Of Home Magazine October 2011)

Ingredients:

• 1/2 lb Italian mild sausage
• 1 large carrot, finely diced
• 1 celery rib, finely diced
• 1/2 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 3 cups low-sodium vegetable or chicken broth
• 1 cup water
• 1 can cannellini beans, rinsed and drained
• 1 can fire-roasted diced tomatoes (I love the Hunt’s brand!)
• 1 tsp salt
• 1/2 box small pasta (I used elbows)

Directions:

• In a large pot, cook sausage over medium-heat until no longer pink (about 8 minutes). Drain sausage in a colander and set aside.
• In the same pot, sauté onions, celery, carrot, and garlic in olive oil until tender (at least five minutes).
• Add sausage, broth, water, beans, and tomatoes and stir to combine. Bring soup to a boil, reduce heat, cover, and simmer for 30 minutes.
• Meanwhile, cook pasta and drain. When soup is done, add pasta and simmer for 1 more minute… Enjoy!

Creamy Garlic Pasta

Creamy Garlic Pasta

(Recipe from The Cheese Pusher)

Ingredients:

2 tsp olive oil

4 cloves garlic, minced

2 tbsp butter

¼  tsp salt

½ tsp pepper

3 cups chicken stock

½ lb spaghetti or angel hair pasta

1 cup grated parmesan cheese

¾ cup heavy cream

2 tbsp chopped fresh parsley

Directions:

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes.

Mix in the butter until melted. Add the salt, pepper and chicken stock.

Raise the heat to high and let it come to a boil.

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate.

Reduce the stove to medium heat and mix in the parmesan until completely melted.

Turn off the heat and stir in the cream and parsley. Serve immediately.

Creamy Chicken & Spinach Lasagna

 

Creamy Chicken and Spinach Lasagna

(Recipe by: Miranda Mowbray, Biting Life)

Ingredients (serves 8):

1 lb chicken breast, cooked and shredded

2.5 cups homemade cream of chicken soup

Italian seasoning mix (salt, ground pepper, onion powder, garlic powder, paprika, parsley)

1/2 cup shredded parmesan cheese

1 (16 oz) bag of frozen spinach; thawed and drained

15 oz. fat-free cottage cheese

1 large egg

salt

ground pepper

2 cups crushed tomatoes

16 “oven-ready” lasagna noodles

2 cups shredded Italian-blend cheese

Directions:

Preheat oven to 350˚.

In a medium-sized bowl, combine shredded chicken, cream of chicken soup, Italian seasoning, and parmesan cheese; set aside.

In another medium bowl, combine spinach, cottage cheese, egg, salt, and pepper; set aside.

Spread about 1/4 cup crushed tomatoes on the bottom of a greased, glass baking dish; top with 4 lasagna noodles.

Cover noodles with more crushed tomatoes, then add a layer of the chicken mixture; top with 4 lasagna noodles and then more crushed tomatoes.

Spread a layer of spinach on top of that; top with 1/2 cup shredded Italian cheese, 4 lasagna noodles, then crushed tomatoes.

Add a layer of the chicken mixture, then a layer of spinach. Top with 1/4 cup shredded Italian cheese and 4 lasagna noodles.

Heavily coat the top and any exposed sides of the lasagna with more crushed tomatoes.

Cover the baking dish with foil, and bake for 50 minutes.

Sprinkle the leftover 1-1/4 cup of shredded Italian cheese, and bake uncovered for 5 more minutes.

Enjoy!

Fresh Crab Risotto with Chives and Parmesan

 

Fresh Crab Risotto with Chives and Parmesan (adapted from Food Network’s Robert Irvine’s recipe)

Ingredients:

• 1 oz butter
• 1 oz vegetable oil
• 1 white onion, diced
• 1 lb Arborio rice
• 1 1/2 quarts vegetable stock or chicken stock
• 6 ounces jumbo lump crabmeat (Brent actually drove to the docks and bought live crab – eek!)
• 2 ounces chopped chives
• 4 ounces grated Parmesan

Directions:

• Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent.
• Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
• Just before serving, fold in the crabmeat, chopped chives, and Parmesan and let cook for 2 minutes.

Cheesy Pumpkin Risotto

 

Cheesy Pumpkin Risotto

(Recipe from The Craving Chronicles)

Ingredients (serves two as an entrée, or six as a side):

2 tablespoons unsalted butter

1/2 medium onion, diced

3/4 cup arborio rice

1/2 cup dry white wine

3 to 4 cups chicken broth

1/2 cup canned pumpkin puree

1/4 cup parmesan, grated

1/2 cup gruyere cheese, grated

1/4 teaspoon ground cayenne pepper (optional)

fresh herbs for garnish

Directions:

Melt butter in a saucepan over medium heat.

Add onion and saute until soft and translucent, about 5 minutes. Add arborio rice and stir.

Cook for 2 minutes, stirring occasionally. Add wine to rice. Cook, stirring frequently, until wine has been absorbed.

Meanwhile, pour 2 cups of chicken broth in a glass measuring cup and microwave on High for about 2 minutes, or until hot.

Raise heat to medium-high.

Add 1 cup of heated broth to rice and continue cooking, stirring frequently, until broth is absorbed.

Repeat, adding 1 cup of heated broth and cooking until absorbed, with the remaining 2-3 cups of broth or until rice is al dente and creamy.

Remove from heat. Stir in pumpkin, Parmesan and Gruyere.

Add cayenne and salt to taste.

Best served immediately.

Cheesy Baked Penne with Spinach and Italian Sausage

 

Cheesy Baked Penne with Spinach and Italian Sausage

(Recipe from Back To Her Roots)

 

Ingredients (makes 8 servings):

1 pound whole wheat penne

4 cups fresh baby spinach

1 tablespoon olive oil

Pinch of red pepper flakes

3 cloves garlic, minced

1 small onion, diced

1 small green pepper, diced

1 tablespoon butter

1 teaspoon dried oregano

Salt and pepper, to taste

2 tablespoons flour

3 cups skim milk

1/2 cup shredded parmesan cheese

1 cup shredded mozzarella cheese, divided

1 cup sundried tomatoes, diced

1-12 ounce package Italian chicken or turkey sausage, cut into thin coins

 

Directions:

Preheat oven to 350°.

Cook penne according to package directions in a large stock pot, drain and return to stock pot.

Mix in spinach and set aside. The steam from the pasta will begin to wilt the spinach.

In the mean time, in a dutch oven or large skillet, heat olive oil over medium-low heat.

Add in red pepper flakes and garlic and cook for 3-4 minutes until fragrant.

Add in onion and green pepper and cook for 7-8 minutes or until tender.

Add in butter, oregano, salt and pepper. Once butter is melted, whisk in flour and cook for 2-3 minutes.

Then whisk in milk until well-combined. Continue to cook, whisking frequently, until sauce has thickened.

Remove from heat and stir in parmesan and 1/2 cup mozzarella cheese.

Add in sundried tomatoes and sausage coins.

Mix together the sauce mixture with the pasta and spinach mixture.

Pour into a 9 x 13 casserole dish.

Sprinkle top with remaining mozzarella cheese.

Bake in preheated oven for 20-25 minutes or until cheese is brown and sauce is bubbly.

Butternut Squash Risotto with Spinach, Goat Cheese, and White Zinfandel Wine

 

Butternut Squash Risotto with Spinach, Goat Cheese, and White Zinfandel Wine (original)

Ingredients (serves three):

1 cup uncooked arborio rice

1/2 cup White Zinfandel wine (I used Tisdale)

3 cups Reduced-Sodium Chicken Stock

2 Garlic Cloves, minced

Canola Oil

Salt and pepper

8 oz. Frozen Butternut Squash

2 cups Fresh Spinach, chopped

2 oz. Soft Goat Cheese (I used Chavrie)

(Optional: Chopped Baby Bella Mushrooms, cooked)

Directions:

Sauté the garlic in canola oil over medium heat in a dutch oven (or large sauté pan).

Add the arborio rice to the pan and lightly toast for 1 minute.

Stir in the wine and let reduce.

Stir in the chicken stock, one 1/2 cup at a time, letting most of the liquid be absorbed before adding more.

(You may or may not need all 3 cups, test for doneness occasionally).

Meanwhile, cook butternut squash according to package directions; drain and set aside.

When rice is very close to being done, stir in butternut squash (remember that the squash has extra moisture).

Add more stock if necessary.

Add chopped spinach, goat cheese, salt, and pepper to the risotto.

Continue stirring until goat cheese is completely melted and spinach is fully cooked (about 2 minutes).

Enjoy!

(Calories in One Serving = 288)

Baked Stuffed Chicken Breast

 

Baked Stuffed Chicken Breast

Ingredients:

• 2 boneless, skinless chicken breasts (do not use thin sliced chicken breasts)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 3 cloves of garlic, minced
• 2 cups fresh spinach
• 2 ounces shredded parmesan cheese
• 2 ounces goat cheese

Directions:

• Preheat oven to 350˚F.
• If desired, quickly tenderize chicken, making sure to not pound it too thin. Using a sharp knife, make a deep cut in the center of one side of each chicken breast, being very careful not to cut through to the top or the bottom – this will cause the cheese to go everywhere, and if it happens, you may want to consider not stuffing it with cheese (you can always add some on top). Season the chicken on both sides with the salt and pepper, and rub with olive oil.
• Heat a large skillet over medium heat and add 1/2 tablespoon olive oil. Add spinach and garlic, cooking until spinach is wilted, about 5 minutes.
• Add 1/2 ounce of parmesan and goat cheese inside each piece of chicken, pressing it as far back as it will go (you can do this while spinach is cooking). Add equal amounts of spinach into each piece of chicken.
• Line a baking dish with foil and spray with cooking spray. Place chicken in dish and bake for 30 minutes.

Baked Ravioli

 

Baked Ravioli (How Sweet Eats’ recipe)

Ingredients:

1 pound frozen cheese ravioli (about 40 pieces)

3 egg whites, lightly beaten

1/4 cup whole wheat pastry flour

1 3/4 cups panko breadcrumbs

1/2 cup seasoned bread crumbs

3 tablespoons grated romano cheese + more for topping

pinch of salt

1/4 teaspoon pepper

marinara sauce for dipping

Directions:

Preheat oven to 450˚F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.

Add egg whites to one bowl, and in a larger bowl mix flour, bread crumbs, panko, romano, salt and pepper.

Bring water to a boil and cook ravioli for half of the recommended time. I let mine boil for a little over 2 minutes, then drained them and quickly spray through them with nonstick spray to help them not stick together.

Once cool to the touch, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere.

Place on the wire rack and repeat until finished. Spray each with a quick hit of nonstick spray.

Bake for 15-18 minutes, or until crispy and golden.

Serve hot with marinara for dipping.