Three Cheese Chicken Penne Florentine

This is one of my favorites.  It might seem a little complicated, but if you do some prep work ahead of time, it's not bad.  I usually just buy a rotisserie chicken instead of cooking my own.  I also usually add extra spinach, and sometimes I skip the red bell pepper.  You can assemble it and freeze it too.

Three Cheese Chicken Penne Florentine (from Cooking Light magazine)

• 1  teaspoon  olive oil
• Cooking spray
• 3  cups  thinly sliced mushrooms
• 1  cup  chopped onion
• 1  cup  chopped red bell pepper
• 3  cups  chopped fresh spinach
• 1  tablespoon  chopped fresh oregano
• 1/4  teaspoon  freshly ground black pepper
• 1  (16-ounce) carton 2% low-fat cottage cheese
• 4  cups  hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 2  cups  shredded roasted skinless, boneless chicken breast
• 1  cup  (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese, divided
• 1/2  cup  2% reduced-fat milk
• 1  (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

[from Jaime]

Spinach Bites

http://52weekbabyfood.com/2010/03/19/week-11-leftovers-spinach-bites/


[from Tracy]

Chicken with Sundried tomatoes and Spinach

We had Chicken w/ Sundried tomatoes and Spinach. I used chicken tenderloins. Served with baked sweet potatoes and salad.


Ingredients:

• 2 T butter or olive oil
• 1/2 c white wine
• 1 lemon, juiced (I used lime because I didn't have lemon)
• 1/2 c sundried tomatoes in oil, chopped
• 1 cup fresh spinach
• 1/2 c chicken broth

*I pound the chicken to 1/4 inch thick. Optional step.


1. Season chicken with S&P.
2. Over med/high, cook chicken in olive oil or butter evenly until both sides are done. Remove chicken and set aside.
3. In remaining oil, cook sundried tomatoes for 1 minute. Add white wine, broth, and juice of 1 lemon. Cook until reduced by 1/2.
4. Add spinach and cook until wilted.
5. When serving, pour SD tomato/spinach sauce over the chicken.


My whole family likes this. Charis just adds ketchup (*gag*).

Oh, and you could do this with any combo of veggies. Portobello mushrooms or eggplant was my first thought.

[from Raegan]

Using Your Spinach

Okay, I have been adding spinach to everything this week.




I added it to my fettuchini alfredo sauce recipe and it was really good.



I added it to my stir fry. Very good.



We added it to our breakfast burritos (put it right in with the sausage and eggs). This was AMAZING!



I plan to add it to my breafast casserole recipe next week...



Next week is going to be spinach every night for dinner. Spinach apparently is making everything better. Good thing since it is going crazy right now.

 
[from Valerie]

Grilled Spinach Alfredo Pizza

This was heaven.




Remember Amy saying she grills pizza? Last night, we gave it a try. And since our spinach is coming on, we used that in the pizza.



You can do whatever ingredients you like.



We like alfredo sauce.



I add minced garlic. If you use raw, be sure to cook it in a skillet first...unless you like raw garlic. The last time I made this, I cooked up some fresh garlic and it was very good. I also add basil or italian seasoning.



Topping ideas: grilled chicken and tomatoes a mozzerella cheese. Other ideas are mushrooms, red peppers, olives...



We also like traditional flavors with red pizza sauce (canadian bacon, pepperoni, plain cheese, etc.)



You really need to try grilling pizza. It was amazing.

[from Valerie]

Sauteed Spinach

Here is simple sautéed spinach, but super yummy!




INGREDIENTS

1 1/2 pounds baby spinach leaves

2 TBS oil

2 TBS chopped garlic (6 cloves)

2 tsp sea salt

3/4 tsp freshly ground black pepper

1 TBS unsalted butter

Lemon



DIRECTIONS

Rinse spinach well in cold water and dry. In a large pot or Dutch oven, heat the oil and saute the garlic over medium heat for about a minute. Add all the spinach, the salt, and pepper. Toss with the garlic and oil. Cover the pot and cook for 2 minutes. Uncover, turning the heat on high and cook for another minute, stirring until completely wilted. Using a slotted spoon, put spinach in a serving bowl and top with butter, a squeeze of lemon, and a dusting of sea salt.



I save this as the last thing to prepare before serving dinner and it's yummy! I just love the garlic.

 
[from Tracy]

Stir Fry

tonight is a stir fry recipe from my neighbor...i'll let you know how it turns out, but it smells great so far:




chicken or tofu (i used 3 chicken tenders)
1 small onion
8 oz mushrooms (i only had half a package, so just use what you have9
10 oz spinach or kale (we are using kale)
1T thyme
1T (to taste) soy sauce
olive oil



using stir fry pan (i use a wok) cook chicken or tofu in olive oil at med high heat and season with salt, pepper, thyme and soy sauce. set aside

add more oil to the pan. throw in diced onion and sliced mushrooms. saute.

add chopped spinach or kale, turning until wilted. this takes a bit of space, so if you pan isn't large, i would set aside the onions/mushrooms first. also drizzle with soy sauce. kale takes longer than spinach, so take that into account.

add in chicken and stir. test seasonings. serve over white or brown rice.



ps: caroline doesn't do well with kale, so she will have the chicken and rice with chopped baby carrots (raw). :)

[from Rochelle]

Spinach Dip

This makes a lot and only lasts for a few days, so you might want to half the recipe if it isn't a large group.


2 cups of mayo

2 16oz containers of sour cream

2 small boxes of frozen CHOPPED spinach (defrosted and drained. Squeeze the water out.)

6 green onions, chopped

1 can water chestnuts, chopped

2 pkg dry knor leak soup mix (I actually use one package of onion soup mix)



Mix ingredients together and refridgerate for three hours. Serve with French bread, crackers, and veggies.

[from Valerie]

Stuffed Mushrooms

20 medium Mushrooms
3 tbs Butter
2 tbs finely chopped Onions
2 tbs finely chopped Red Bell Pepper
14 Ritz crackers, finely crushed
¼ cup Parmesan Cheese
½ tsp Italian seasoning
1 tbs Pepper Sauce
Dash Garlic powder
2-3 cloves fresh minced Garlic
¼ Frozen Spinach, thawed and warmed
OPTIONAL: ¼ cup Mozzarella cheese



*Preheat oven to 400. Remove stems from mushrooms. Finely chop enough of the stems to measure ¼ cup; set aside. Cover and refrigerate remaining stems for later use.

*Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook until veggies are tender. Thaw and heat the spinach.

*Stir in cracker crumbs, cheeses and seasoning. Spoon mixture evenly into mushroom caps and place on ungreased baking sheet. Bake 15 minutes or until heated through.

*Can be stuffed several hours ahead. Cover and refrigerate until ready to bake. Baking time is 20 minutes.

[from doodiebug30]

Chicken with Spinach and Pasta

Tonight we are having chicken w/ spinach and pasta:


1/2 cup tomato sauce

1 teaspoon olive oil

1 clove garlic

1 cup frozen spinach

2 teaspoon parmesan chz

1/2 teaspoon italian seasoning

6 oz chicken breast

1 1/2 ounce dry pasta of your choice



prepare pasta. slice chicken in 1/2 inch strips. mince garlic. thaw spinach & drain. heat garlic in oil. add chicken for 7-10 minutes. Add spinach, tomato sauce, seasoning, lower heat and simmer for 5 minutes. add pasta & cheese. heat 1-2 minutes. and serve.
 
[from Molly]

Plowman Salad

We make salad a whole lot. We tend to put in it whatever is in season, but here is what we strive for:


Green leaf lettuce

Spinach

Cheese cut into small cubes

Tomatoes

Broccoli

Carrots, sliced

cucumber

mushrooms



Mix together and eat with your favorite dressing.



You could also add grilled chicken, onions, boiled eggs...whatever sounds good to you.

[from Valerie]

Laura's Salad

Lettuce and/or Spinach as desired

Bacon, cooked and crumbled

red onion

Cheese

Mandarine oranges

Mushrooms

Slivered Almonds



Mix salad ingredients. Add dressing


Poppyseed Dressing

3/4 cup vinegar

3/4 cup sugar

1 1/2 tsp salt

3/4 cup dry mustard



Blend in blender. Then add:

1 1/2 cups oil


Blend.


Pour into serving container. Then add:


1 1/2 T poppyseeds


My recipe says do not blend, but I shake it up before pouring/using.

This makes a lot.

[from Valerie]

Poppyseed Salad

1 bag fresh spinach

3/4 c fresh mushrooms

1 cup cottage cheese

1/2 lb bacon, cooked and crumbled

1 red onion

1 head lettuce

1 cup grated swiss cheese



Mix salad ingredients except cottage cheese. Pour dressing on top and add cottage cheese when ready to serve.
This doesn't keep well, so make what you will eat at the time.




Poppyseed Dressing
3/4 cup vinegar

3/4 cup sugar

1 1/2 tsp salt

3/4 cup dry mustard



Blend in blender. Then add:

1 1/2 cups oil


Blend.


Pour into serving container. Then add:
1 1/2 T poppyseeds


My recipe says do not blend, but I shake it up before pouring/using.

This makes a lot.

[from Valerie]

Strawberry Spinach Salad

1 bag fresh spinach (but I don't use bags--I buy bunches)

Fresh, sliced strawberries

1 red onion

1 small bag slivered almonds

Optional: Add romaine lettuce



Mix salad ingredients



Pour dressing on top:

Poppyseed Dressing
3/4 cup vinegar

3/4 cup sugar

1 1/2 tsp salt

3/4 cup dry mustard



Blend in blender. Then add:
1 1/2 cups oil

Blend.

Pour into serving container.

Then add:

1 1/2 T poppyseeds

My recipe says do not blend, but I shake it up before pouring/using.


This makes a lot.

[from Valerie]

Tortellini-Spinach Salad

1 pkg Cheese filled tortellini

1-2 Bags Spinach leaves

1/2 basket Cherry Tomatoes, halved

3/4 cup Ranch Dressing, approx.

Fresh grated Parmesan cheese



*Cook pasta according to package directions. Let cool.

*Mix together all ingredients and serve immediately. Spinach begins to break down immed.



[from doodiebug30]

Pasta Salad with Spinach

Mix up your favorite pasta salad recipe. Let chill. Toss with fresh spinach before serving.


Here is what I use:

Bow tie pasta-cooked & drained, diced red bell pepper, chopped red onion, chopped cucumber, a small can of mandarin oranges-drained, slivered almonds, Feta cheese, black pepper, and tossed with Kraft Mandarin Orange Dressing. Chill for several hours. Toss with fresh spinach and extra dressing when ready to serve.



*Serve with fresh bakery bread or crescent rolls.

[from Doodiebug30]

Anna's Salad

Dressing:


•1-2 large cloves of garlic

•pinch of salt

•pepper

•a squeeze of grey poupon mustard or dijon mustard

•4 tbsp olive oil

•11/2 tbsp sherry wine vinegar (substitue red wine vinegar)

•11/2tbsp balsamic vinegar

Salad:

•Mixed greens

•dried cranberries

•pecans

•feta cheese

•grape tomatoes cut in 1/2

Directions

Mash the salt and garlic to form a paste. Combine with pepper and mustard. Wisk in oil and vinegar to finish dressing. Store in closed container.

Add cranberries, pecans, feta and grape tomatoes to mixed greens. Toss with dressing when ready to serve. (be sure to shake derssing well before tossing in the salad)

[from Molly]

Spinach a la Charisa

My husband and I love this spinach recipe. I don't use measurements which makes it hard to share, but I can tell you ingredients.

• Sour Cream
• Onion Soup Mix (to taste)
• Spinach
• Shredded Mozzerella.

Just mix sour cream and some of the onion soup mix together. Then mix it in with the spinach. I use fresh spinach and microwave it for a bit so it's a bit wilted so it doesn't take up too much volume. Then put it into a dish and top with cheese. Bake until bubbly and cooked. I prefer it with cheddar cheese, but hubby likes it better with mozzerella.
Oh man, I'm going to make it tomorrow night.

[from Charisa]

Favorite From Raegan

Finally, I love this: Just made this last week, too and it was AWESOME. I added mozzerella on the top when I baked it.



Ingredients

•5 tablespoons EVOO – Extra Virgin Olive Oil, divided

•6 cloves garlic, finely chopped, divided

•1 large or 2 small to medium onions, finely chopped, divided

•1 small carrot, finely chopped or grated

•Salt and pepper

•1 1/2 teaspoons oregano or marjoram, half a palmful

•1 teaspoon crushed red pepper flakes, 1/3 palmful

•1 teaspoon fennel seeds, crushed by pressing under flat of your knife

•2 tablespoons chopped fresh thyme, 5 to 6 sprigs

•1/4 cup flat-leaf parsley, finely chopped

•1/2 cup dry white or red wine

•2 cups chicken stock

•2 28-ounce cans Italian crushed tomatoes

•1 pound medium or large shell pasta (not extra-large stuffing shells)

•2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel

•Freshly grated nutmeg, about 1/4 teaspoon

•2 cups fresh ricotta cheese

•1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table

•2 large egg yolks, lightly beaten



In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375ËšF.


Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.


While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.


Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.


Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.


Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.


[from Raegan]

Gemelli with Sweet Sausage and Spinach

Gemelli with Sweet Sausage and Spinach


Michelle (MMmom)

Serves: 4

• 3/4 pound gemelli, penne, or rotini
• Salt
• 2 tablespoons extra-virgin olive oil
• 1 large onion, cut in half and thinly sliced
• 1 pound sweet Italian sausages, casings removed
• 1/2 teaspoon crushed red pepper
• 2 cups coarsely chopped baby spinach (used 2 c frozen, thawed first)
• 1/2 pint cherry tomatoes, halved (I tossed in a few more)
• 1/2 cup freshly grated Parmesan cheese

In a large pot of boiling salted water, cook the gemelli until al dente. Drain, reserving 1 cup of the cooking water.

Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over med. high heat, stirring, until softened, about 5 minutes. Add the sausage and crushed red pepper. Cook, breaking up the meat with the back of a spoon, until no trace of pink remains. Add the spinach and tomatoes and cook just until softened.

Add the gemelli and Parmesan cheese to the pan. Add reserved cooking water as needed. Cook over moderate heat, lightly crushing the tomatoes, until heated through. Season with salt and serve. Add additional Parmesan cheese to each serving if desired.

**I added a diced red pepper before the spinach (would've added yellow and orange, but got distracted and had no time to chop the rest up!)

I also served it with penne because it's what I had. DH ate it with spaghetti because he refuses other kinds of paste :)

[from Improvingmama]