These are sooo good....everybody will want the recipe. It kind of reminds me of spinach dip, but they are only about 45 calories each. Enjoy!
Ingredients:
1 package (8 ounces) reduced fat cream cheese
1 egg white
1/2 cup frozen chopped spinach, thawed and squeezed dry
3 tbl chopped green onions (white part only)
1 tsp salt free seasoning
1/4 tsp ground nutmeg
2 packages (1/9 ounces each) frozen mini phyllo tart shells
3 turkey bacon strips, diced and cooked
Directions:
1. Preheat oven to 350 degrees.
2. In a small bowl, beat the first 6 ingredients until blended.
3. Spoon filling into tart shells and place on an ungreased baking sheet.
4. Bake for 10 minutes, then sprinkle with bacon pieces, and bake an additional 2 to 5
minutes, or until filling is set and shells are lightly browned. Serve warm
***makes 30
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Showing posts with label Spinach. Show all posts
Showing posts with label Spinach. Show all posts
Spinach Poppers
Really good as a side dish or for party finger food.
Ingredients:
1 can artichoke hearts-drained and chopped
1 (15 oz) pkg frozen chopped spinach-thawed and well drained
1o oz (about 1 cup) part skim ricotta cheese
2 eggs beaten
1 clove garlic-minced
1/4 cup red onion-minced
1/2 tsp fresh basil-minced
1/4 cup shredded part skim mozzarella cheese
ground black pepper to taste
Directions:
1. Preheat oven to 350 degrees. Spray mini muffin tines with non stick spray.
2. Mix all ingredients together and fill the mini muffin tins.
3. Bake 25 to 30 minutes...remove and serve.
**makes 6 servings (2-3 poppers per sesrving)
Ingredients:
1 can artichoke hearts-drained and chopped
1 (15 oz) pkg frozen chopped spinach-thawed and well drained
1o oz (about 1 cup) part skim ricotta cheese
2 eggs beaten
1 clove garlic-minced
1/4 cup red onion-minced
1/2 tsp fresh basil-minced
1/4 cup shredded part skim mozzarella cheese
ground black pepper to taste
Directions:
1. Preheat oven to 350 degrees. Spray mini muffin tines with non stick spray.
2. Mix all ingredients together and fill the mini muffin tins.
3. Bake 25 to 30 minutes...remove and serve.
**makes 6 servings (2-3 poppers per sesrving)
Spinach and Ricotta Ziti
This dish is very good, very easy, and a favorite of mine. All you need is a side salad and some garlic bread.
Ingredients:
2 pound fresh spinach, or 10 ounces of frozen spinach-chopped and drained
1 pound of ricotta cheese
3 eggs-well beaten
2/3 cup grated parmesan cheese
1/3 cup chopped parsley (can use basil instead)
salt and pepper
3 cups favorite tomato sauce
1 pound ziti-cooked and drained
Directions:
1. Preheat oven to 375 degrees. Lightly spray bottom of 13 x 9 baking pan.
2. Cook spinach until heated through...drain and press out excess moisture.
3. In large bowl, combine spinach with ricotta, eggs, salt, pepper, parsley, and 2 & 1/2 cups of the tomato sauce. With a fork whip the mixture until fluffy.
4. Add cooked ziti.
5. Spread remaining tomato sauce on the bottom of baking dish and cover with the pasta mix.
6. Bake for approximately 20 minutes or until heated through.
***You can double the recipe to make 2 pans...and freeze one for another dinner.
Ingredients:
2 pound fresh spinach, or 10 ounces of frozen spinach-chopped and drained
1 pound of ricotta cheese
3 eggs-well beaten
2/3 cup grated parmesan cheese
1/3 cup chopped parsley (can use basil instead)
salt and pepper
3 cups favorite tomato sauce
1 pound ziti-cooked and drained
Directions:
1. Preheat oven to 375 degrees. Lightly spray bottom of 13 x 9 baking pan.
2. Cook spinach until heated through...drain and press out excess moisture.
3. In large bowl, combine spinach with ricotta, eggs, salt, pepper, parsley, and 2 & 1/2 cups of the tomato sauce. With a fork whip the mixture until fluffy.
4. Add cooked ziti.
5. Spread remaining tomato sauce on the bottom of baking dish and cover with the pasta mix.
6. Bake for approximately 20 minutes or until heated through.
***You can double the recipe to make 2 pans...and freeze one for another dinner.
Creamy Parmesan Spinach
HAPPY NEW YEAR!!! Time to start digging through the recipe collection again. This makes a great side dish...very yummy!
Ingredients:
3 boxes of frozen spinach
2 (3 oz each) bricks cream cheese
1/2 small white onion...finely chopped
3 slices bacon (optional)
2/3 cup grated parmesan cheese
1 tsp black pepper
Directions:
1. Defrost spinach...then drain in colander, and press out as much liquid as possible.
2. In saute pan, cook bacon...retain bacon grease in pan....add onions to bacon grease and cook till tender.
3. Meanwhile melt cream cheese in medium saucepan, then add parmesan, and black pepper.
4. Crumble bacon...very fine...set aside.
5. Add spinach to onion/bacon grease...saute 2 minutes.
6. Stir cheese mixture into spinach/onion mixture, mix well...then add crumbled bacon.
let mixture simmer over lowest heat for 10 minutes, stirring frequently.
Ingredients:
3 boxes of frozen spinach
2 (3 oz each) bricks cream cheese
1/2 small white onion...finely chopped
3 slices bacon (optional)
2/3 cup grated parmesan cheese
1 tsp black pepper
Directions:
1. Defrost spinach...then drain in colander, and press out as much liquid as possible.
2. In saute pan, cook bacon...retain bacon grease in pan....add onions to bacon grease and cook till tender.
3. Meanwhile melt cream cheese in medium saucepan, then add parmesan, and black pepper.
4. Crumble bacon...very fine...set aside.
5. Add spinach to onion/bacon grease...saute 2 minutes.
6. Stir cheese mixture into spinach/onion mixture, mix well...then add crumbled bacon.
let mixture simmer over lowest heat for 10 minutes, stirring frequently.
Fettuccine With Shrimp in Garlic Lemon Sauce
This is a really good dish for company. It's easy and impressive.
Ingredients:
8 ounces fettuccine
2 tbl olive oil
1 pound peeled, deveined extra large shrimp with tails removed
2 cloves garlic, minced
3 cups baby spinach
1 cup heavy cream
1 tbl lemon zest
1/2 tsp salt
1/3 cup grated romano cheese
1/4 tsp ground pepper
Directions:
1. Cook pasta according to package directions...drain well.
2. While pasta is cooking, in nonstick skillet, heat 1 tbl olive oil over medium heat.
3. Add shrimp, cook, turning once, until pink and opaque...about 2 minutes per side. Remove from pan.
4. To the same pan, add remaining tbl of olive oil, then garlic...cook, stirring 1 minute.
5. Add spinach, cream, 2 & 1/2 tsp of the lemon zest and salt...cover. Bring to simmer, cook until spinach is wilted...about 1 minute.
6. Uncover, remove from heat...add pasta, shrimp, cheese, and pepper...toss together, then sprinkle with remaining zest.
***4 servings
***can substitute 1 pound chicken tenders for the shrimp, add 2 minutes to cooking time.
Ingredients:
8 ounces fettuccine
2 tbl olive oil
1 pound peeled, deveined extra large shrimp with tails removed
2 cloves garlic, minced
3 cups baby spinach
1 cup heavy cream
1 tbl lemon zest
1/2 tsp salt
1/3 cup grated romano cheese
1/4 tsp ground pepper
Directions:
1. Cook pasta according to package directions...drain well.
2. While pasta is cooking, in nonstick skillet, heat 1 tbl olive oil over medium heat.
3. Add shrimp, cook, turning once, until pink and opaque...about 2 minutes per side. Remove from pan.
4. To the same pan, add remaining tbl of olive oil, then garlic...cook, stirring 1 minute.
5. Add spinach, cream, 2 & 1/2 tsp of the lemon zest and salt...cover. Bring to simmer, cook until spinach is wilted...about 1 minute.
6. Uncover, remove from heat...add pasta, shrimp, cheese, and pepper...toss together, then sprinkle with remaining zest.
***4 servings
***can substitute 1 pound chicken tenders for the shrimp, add 2 minutes to cooking time.
Potato, Spinach, and Cheese Pie
Very tasty, different side dish.
Ingredients:
1 refrigerated pie crust
2 tbl butter
1 large onion-chopped
2 eggs
1 container (6.5-8 ounce) soft garlic and herb flavored cream cheese
3 potatoes (approx 1 pound/ about 4 cups) peeled and thin sliced
1 pkg (10 ounce) frozen chopped spinach-thawed and squeezed dry
2 cups (8 ounces) shedded cheddar cheese
Directions:
1. Preheat oven to 400 degrees, line ( 1/2 " deep dish pie plate with one piece of pie crust.
2. In large skillet, metl butter over med-hi heat. Add onion and cook 4 to 5 minutes, or until golden and stirring frequently.
3. In large bowl, lightly beat eggs, then whisk in cream cheese.
4. Stir in sauteed onion, potatoes, and spinach & 1 cup of the cheddar cheese.
5. Pour into pie shell and sprinkle with remaining 1 cup of cheddar.
6. Bake 15 minutes, then reduce to 350 degrees and bake about 40 minutes more or until knife inserted comes out clean and golden on top.
7. Let stand 10 minutes before serving.
Ingredients:
1 refrigerated pie crust
2 tbl butter
1 large onion-chopped
2 eggs
1 container (6.5-8 ounce) soft garlic and herb flavored cream cheese
3 potatoes (approx 1 pound/ about 4 cups) peeled and thin sliced
1 pkg (10 ounce) frozen chopped spinach-thawed and squeezed dry
2 cups (8 ounces) shedded cheddar cheese
Directions:
1. Preheat oven to 400 degrees, line ( 1/2 " deep dish pie plate with one piece of pie crust.
2. In large skillet, metl butter over med-hi heat. Add onion and cook 4 to 5 minutes, or until golden and stirring frequently.
3. In large bowl, lightly beat eggs, then whisk in cream cheese.
4. Stir in sauteed onion, potatoes, and spinach & 1 cup of the cheddar cheese.
5. Pour into pie shell and sprinkle with remaining 1 cup of cheddar.
6. Bake 15 minutes, then reduce to 350 degrees and bake about 40 minutes more or until knife inserted comes out clean and golden on top.
7. Let stand 10 minutes before serving.
Five Cheese Stuffed Shells
Pasta and lots of cheese....can life get any better. This is a very impressive dish and is great with a big salad. Enjoy!
Ingredients:
20 uncooked jumbo pasta shells
2 cups cooked, chopped spinach
1 cup fat free cottage cheese
1 cup part skim ricotta cheese
4 slices provolone cheese, finely chopped
1/2 cup shredded parmesan cheese
1/2 cup shredded romano cheese
1 egg, slightly beaten
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp salt
dash pepper
1 jar (26 ounce) favorite marinara sauce
Directions:
1. Cook pasta shells according to package directions, drain.
2. In large bowl, combine the next 11 ingredients and spoon into shells.
3. Arrange shells in 13 x 9 x 2 baking dish, coated with non stick spray.
4. Pour marinara sauce over all, cover and cook at 350 degrees for 40-45 minutes, or until heated through.
Ingredients:
20 uncooked jumbo pasta shells
2 cups cooked, chopped spinach
1 cup fat free cottage cheese
1 cup part skim ricotta cheese
4 slices provolone cheese, finely chopped
1/2 cup shredded parmesan cheese
1/2 cup shredded romano cheese
1 egg, slightly beaten
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp salt
dash pepper
1 jar (26 ounce) favorite marinara sauce
Directions:
1. Cook pasta shells according to package directions, drain.
2. In large bowl, combine the next 11 ingredients and spoon into shells.
3. Arrange shells in 13 x 9 x 2 baking dish, coated with non stick spray.
4. Pour marinara sauce over all, cover and cook at 350 degrees for 40-45 minutes, or until heated through.
Stuffed Mushrooms Appetizers
These appetizers are very popular, and you can rest assured, there will be none left. I got this recipe from my mother, made a couple changes, and she likes my version better.
Ingredients:
3 dozen large mushroom caps
1 pkg. frozen chopped spinach
2 scallion finely chopped
1 (8 oz) block of cream cheese, softened
1/4 tsp. basil
1 tbl. grated parmesan cheese
2 tbl butter
salt & pepper to taste
Directions:
1. Wipe off mushroom caps with damp cloth and place in a greased baking dish.
2. Steam the frozen spinach until it's soft. Place spinach in colander & press out all liquid.
3. Puree spinach in a blender, then add softened cream cheese and blend until smooth.
4. Melt the butter in small frying pan and add the scallions, saute until softened.
5. Add the spinach puree and the spices, stirring till mixed.
6. Stuff the mushroom caps with spinach mixure...sprinkle the tops with the parmesan cheese.
7. Bake at 350 degrees until mushroom caps are lightly browned and soft.
Ingredients:
3 dozen large mushroom caps
1 pkg. frozen chopped spinach
2 scallion finely chopped
1 (8 oz) block of cream cheese, softened
1/4 tsp. basil
1 tbl. grated parmesan cheese
2 tbl butter
salt & pepper to taste
Directions:
1. Wipe off mushroom caps with damp cloth and place in a greased baking dish.
2. Steam the frozen spinach until it's soft. Place spinach in colander & press out all liquid.
3. Puree spinach in a blender, then add softened cream cheese and blend until smooth.
4. Melt the butter in small frying pan and add the scallions, saute until softened.
5. Add the spinach puree and the spices, stirring till mixed.
6. Stuff the mushroom caps with spinach mixure...sprinkle the tops with the parmesan cheese.
7. Bake at 350 degrees until mushroom caps are lightly browned and soft.
Pasta Shells Florentine
Even if you have someone in your family that strongly dislikes spinach, they will eat and enjoy this pasta dish. I got this recipe from a good friend who makes it for just about every pot luck get together.
Ingredients:
1 (10 oz) pkg chopped spinach (thawed, drained, and the excess liquid pressed out)
1 cup mozzarella cheese grated
1 cup ricotta or cottage cheese
1 egg white
1 tbl parmesan cheese
16 jumbo shells
1 jar (13 ounce) pasta sauce
Directions:
1.Heat oven to 350 degrees. Cook shells according to directions and drain well.
2.Mix spinach, mozzarella, ricotta (or cottage), egg white, and parmesan cheese until blended.
3.Fill each shell with heaping tbl of spinach mixture.
4.Place in 12 x 8 baking dish, and spoon sauce over shells. Cover with foil. Bake 30 to 40 min.
Ingredients:
1 (10 oz) pkg chopped spinach (thawed, drained, and the excess liquid pressed out)
1 cup mozzarella cheese grated
1 cup ricotta or cottage cheese
1 egg white
1 tbl parmesan cheese
16 jumbo shells
1 jar (13 ounce) pasta sauce
Directions:
1.Heat oven to 350 degrees. Cook shells according to directions and drain well.
2.Mix spinach, mozzarella, ricotta (or cottage), egg white, and parmesan cheese until blended.
3.Fill each shell with heaping tbl of spinach mixture.
4.Place in 12 x 8 baking dish, and spoon sauce over shells. Cover with foil. Bake 30 to 40 min.
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