Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon minced fresh gingerroot
- 2 teaspoons minced garlic
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
- 1 cup vegetable broth
- 1 can (13-2/3 ounces) coconut milk
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (15 ounces) garbanzo beans, rinsed and drained, optional
- 4 cups fresh spinach
- 1/2 cup fresh cilantro leaves, chopped
- 1 tablespoon lime juice
- Hot cooked basmati rice
- Lime wedges, optional
Directions
- In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion; cook until tender, 4-5. Stir in ginger, garlic, curry powder, turmeric, cumin, salt, pepper and red pepper flakes; cook until fragrant, about a minute longer. Stir in sweet potatoes, broth, coconut milk, tomatoes with juice and if desired, garbanzo beans; bring to a simmer. Cook, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
- Add in spinach; cook, uncovered, until spinach is wilted, 2-3 minutes. Stir in cilantro and lime juice. Serve with rice and if desired, lime wedges and additional cilantro.
Nutrition Facts
1 serving: 296 calories, 15g fat (11g saturated fat), 0 cholesterol, 496mg sodium, 37g carbohydrate (16g sugars, 6g fiber), 5g protein.
Ingredients
- POACHED EGGS:
- 4 cups water
- 2 teaspoons white vinegar
- 4 large eggs
- HOLLANDAISE:
- 1/4 cup butter
- 2 large egg yolks
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- FLORENTINE:
- 1 tablespoon butter
- 2 tablespoons minced shallot
- 4 cups fresh baby spinach
- 1 garlic cloves, minced
- 1/4 teaspoon salt
- Splash lemon juice
- 2 English muffins, split and toasted
Directions
- To make poached eggs, fill a large saucepan with 4 cups water. Bring to a boil, then reduce to a low simmer (water temperature should be 160-180°). Stir in vinegar. Carefully crack eggs into individual small bowls, teacups or ramekins. Gently stir the simmering water in a clockwise motion. Hold egg dish over the water; gently slip the egg into the water. Cook, uncovered, 3-5 minutes or until egg whites are completely set and opaque and the yolk begins to thicken but are not hard. Use a slotted spoon to lift the poached egg out of the water. Place the spoon with the poached egg on top of a paper towel-lined plate to drain.
- To make hollandaise, warm butter in a small saucepan until melted. Skim off the milk solids on top; discard. Keep warm. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in clarified butter, whisking constantly until thickened and emulsified. Whisk in salt and pepper.
- To cook spinach, heat butter in a large skillet over medium heat. Add shallot; cook 2-3 minutes or until soft. Stir in spinach and garlic; cook 1-2 minutes or until spinach has wilted. Season with salt and a splash of lemon juice.
- To assemble, pile cooked spinach on halves of toasted English muffins. Top each with a poached egg. Drizzle with hollandaise.
Nutrition Facts
1 serving: 309 calories, 22g fat (12g saturated fat), 316mg cholesterol, 928mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 12g protein.
Ingredients
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup meatless pasta sauce
- 1 package (14 ounces) frozen potato and cheese pierogi, thawed
- 1-1/2 cups frozen chopped spinach, thawed and squeezed dry
- 1 large egg, lightly beaten
- 1 cup frozen cubed butternut squash (about 5 ounces)
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1/2 cup sour cream, optional
Directions
- Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil.
- In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat.
- Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes.
- Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream if desired.
Nutrition Facts
1 serving: 269 calories, 9g fat (4g saturated fat), 54mg cholesterol, 855mg sodium, 33g carbohydrate (10g sugars, 4g fiber), 14g protein.
Ingredients
- 1 package (12 ounces) jumbo pasta shells
- 1 jar (24 ounces) roasted red pepper and garlic pasta sauce, divided
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup roasted garlic Alfredo sauce
- Dash salt
- Dash pepper
- Dash crushed red pepper flakes, optional
- 2 cups shredded Italian cheese blend
- 1/2 cup grated Parmesan cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup finely chopped water-packed artichoke hearts
- 1/4 cup finely chopped roasted sweet red pepper
- Additional Parmesan cheese, optional
Directions
- Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain.
- Spread 1 cup sauce into a greased 13x9-in. baking dish. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Stir in cheeses and vegetables. Spoon into pasta shells. Arrange in prepared baking dish.
- Pour remaining sauce over top. Bake, covered, 20 minutes. If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.
Nutrition Facts
3 stuffed pasta shells: 389 calories, 22g fat (13g saturated fat), 70mg cholesterol, 707mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 14g protein.
Ingredients
- 16 frozen fully cooked Italian meatballs (about 1 pound)
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 2 cartons (32 ounces each) chicken stock
- 2 cups frozen cheese tortellini (about 8 ounces)
- 3 ounces fresh baby spinach (about 4 cups)
- Shredded Parmesan cheese, optional
Directions
- Place the first 5 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
- Return to a boil. Add tortellini; cook, uncovered, until meatballs are heated through and tortellini are tender, 3-5 minutes, stirring occasionally. Stir in spinach until wilted. Serve immediately. If desired, top with cheese.
Test Kitchen tips
Nutrition Facts
1-1/2 cups: 177 calories, 8g fat (4g saturated fat), 18mg cholesterol, 949mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 12g protein.
Ingredients
- 1-1/2 pounds red potatoes (about 5 medium), cut into 3/4-inch cubes
- 1 large onion, coarsely chopped
- 1 medium lemon, halved and sliced
- 3 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1-1/4 teaspoons salt, divided
- 1 teaspoon dried rosemary, crushed, divided
- 1 teaspoon pepper, divided
- 4 bone-in chicken thighs (about 1-1/2 pounds)
- 4 chicken drumsticks (about 1 pound)
- 1 teaspoon paprika
- 6 cups fresh baby spinach (about 5 ounces)
- Lemon wedges, optional
Directions
- Preheat oven to 425°. Place potatoes, onion and lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes.
- Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches.
- Place chicken over potato mixture. Roast until a thermometer inserted into chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.
Nutrition Facts
1 serving: 589 calories, 31g fat (7g saturated fat), 128mg cholesterol, 898mg sodium, 35g carbohydrate (4g sugars, 5g fiber), 42g protein.
Ingredients
- 1 cup bulgur
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 cups water
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 6 ounces fresh baby spinach (about 8 cups)
- 2 cups cherry tomatoes, halved
- 1 small red onion, halved and thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup hummus
- 2 tablespoons chopped fresh mint
- 2 tablespoons lemon juice
Directions
- In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through.
- Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
Nutrition Facts
2 cups: 311 calories, 7g fat (2g saturated fat), 8mg cholesterol, 521mg sodium, 52g carbohydrate (6g sugars, 12g fiber), 14g protein.
Ingredients
- 1 pound bulk Italian sausage
- 4 cups frozen shredded hash brown potatoes, thawed
- 1 cup shredded cheddar cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained
- 1 cup shredded part-skim mozzarella cheese
- 4 large eggs
- 3/4 cup 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons grated Parmesan cheese
Directions
- Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top.
- Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving.
- Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.
Nutrition Facts
1 piece: 342 calories, 24g fat (10g saturated fat), 150mg cholesterol, 800mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein.
Ingredients
- 12 slices pancetta
- 2 tablespoons butter
- 4 cups sliced assorted fresh mushrooms
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1/4 cup balsamic vinegar
- 16 cups fresh spinach
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 tablespoon white vinegar
- 12 large eggs
- HOLLANDAISE SAUCE:
- 3 large egg yolks
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 cup butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 English muffins, split and toasted
- Minced chives
Directions
- In a large skillet, cook pancetta over medium heat until crisp. Remove with a slotted spoon; drain on paper towels.
- In same skillet, melt butter. Add mushrooms and shallots. Cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in balsamic vinegar. Bring to a boil; cook until liquid is almost evaporated. Add spinach, pepper and salt; cook until spinach is wilted.
- Place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Working in batches, break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
- Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes.
- In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt and pepper.
- With a slotted spoon, lift eggs out of water. On each muffin half, layer pancetta, mushroom mixture and an egg; spoon sauce over top. Sprinkle with chives. Serve immediately.
Nutrition Facts
1 serving: 817 calories, 62g fat (31g saturated fat), 652mg cholesterol, 1675mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 31g protein.
Ingredients
- 3 cups water
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 2/3 cup uncooked wild rice
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 cups cubed cooked chicken breast
- 2 cups fresh baby spinach
Directions
- In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender.
- Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.
Nutrition Facts
1-1/4 cups: 212 calories, 3g fat (1g saturated fat), 56mg cholesterol, 523mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Ingredients
- 2 cups fresh baby spinach, torn
- 2 hard-boiled large eggs, sliced
- 4 cherry tomatoes, halved
- 3 medium fresh mushrooms, sliced
- 1/4 cup salad croutons
- 6 pitted ripe olives, halved
- 3 slices red onion, halved
- DRESSING:
- 4 bacon strips, diced
- 1 tablespoon chopped onion
- 2 tablespoons sugar
- 2 tablespoons ketchup
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
Directions
- Divide spinach between 2 plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over the top.
- In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender.
- Stir in the sugar, ketchup, vinegar and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-2 minutes. Sprinkle bacon over salads; drizzle with dressing.
Nutrition Facts
1-1/3 cups: 367 calories, 21g fat (6g saturated fat), 238mg cholesterol, 1178mg sodium, 29g carbohydrate (21g sugars, 2g fiber), 17g protein.
Ingredients
- 8 cups torn fresh spinach
- 3 bacon strips, diced
- 1/2 cup chopped red onion
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground mustard
- 1/8 teaspoon celery seed
- 1/8 teaspoon pepper
- 1 teaspoon cornstarch
- 1/3 cup cold water
Directions
- Place spinach in a large salad bowl. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
- In the drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes.
- Remove from the heat; pour over spinach and toss to coat. Sprinkle with bacon. Serve immediately.
Nutrition Facts
3/4 cup: 97 calories, 7g fat (2g saturated fat), 8mg cholesterol, 215mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic exchanges: 1-1/2 fat, 1 vegetable.
Ingredients
- 1 tablespoon canola oil
- 1 beef top sirloin steak (about 1 pound), cut into 1-inch pieces
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 1 package (16 ounces) frozen vegetables for stew, thawed
- 1 jar (16 ounces) picante sauce
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 cup fresh baby spinach
Directions
- In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more.
- Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.
Nutrition Facts
1-1/4 cups: 191 calories, 5g fat (1g saturated fat), 23mg cholesterol, 1144mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 17g protein.
Ingredients
- 12 hard-boiled large eggs
- 1/4 cup mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons butter, softened
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 4 bacon strips, cooked and crumbled
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
Directions
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, butter, sugar, pepper and salt; mix well. Stir in bacon and spinach. Stuff or pipe into egg whites. Refrigerate until serving.
Nutrition Facts
2 each: 146 calories, 12g fat (4g saturated fat), 221mg cholesterol, 194mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 7g protein.
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
- 5 tablespoons canola oil, divided
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1 small garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (6 ounces) fresh baby spinach
- 1 medium apple, chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted
- 1/2 cup crumbled blue cheese
Directions
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly.
- In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately.
Nutrition Facts
1 cup: 340 calories, 16g fat (3g saturated fat), 6mg cholesterol, 192mg sodium, 46g carbohydrate (26g sugars, 5g fiber), 5g protein.
Ingredients
- 1 package (12 ounces) jumbo pasta shells
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 large eggs, lightly beaten
- 1 carton (15 ounces) part-skim ricotta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 teaspoon pepper
- 1 can (4-1/4 ounces) chopped ripe olives
- 1-1/2 cups shredded Italian cheese blend, divided
- 1-1/2 cups shredded part-skim mozzarella cheese, divided
- 1 jar (24 ounces) marinara sauce
- Additional minced fresh basil, optional
Directions
- Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water.
- Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly.
- In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese.
- Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top.
- Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.
Nutrition Facts
3 stuffed shells: 313 calories, 13g fat (7g saturated fat), 65mg cholesterol, 642mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1/2 fat.
Ingredients
- 3 Italian turkey sausage links (4 ounces each), casings removed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 cup water
- 1/4 cup white wine or additional reduced-sodium chicken broth
- 1/4 teaspoon pepper
- 1 bunch escarole or spinach, chopped
- 4 teaspoons shredded Parmesan cheese
Directions
- Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer.
- Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.
Nutrition Facts
1-1/3 cups with 1 teaspoon cheese: 232 calories, 6g fat (2g saturated fat), 33mg cholesterol, 837mg sodium, 24g carbohydrate (3g sugars, 9g fiber), 17g protein.
Ingredients
- 1 jar (12 ounces) roasted sweet red peppers
- 1 jar (6-1/2 ounces) marinated quartered artichoke hearts
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 8 ounces fresh mozzarella cheese, cubed
- 1-1/2 cups shredded Asiago cheese
- 6 ounces cream cheese, softened and cubed
- 1 cup crumbled feta cheese
- 1/3 cup shredded provolone cheese
- 1/3 cup minced fresh basil
- 1/4 cup finely chopped red onion
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced
- Assorted crackers
Directions
- Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
- In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.
- Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.
Nutrition Facts
1/4 cup: 197 calories, 16g fat (8g saturated fat), 38mg cholesterol, 357mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 9g protein.
Ingredients
- 1 package (6 ounces) savory herb-flavored stuffing mix
- 1/2 pound bulk pork sausage
- 1/4 cup chopped green onions
- 1/2 teaspoon minced garlic
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1-1/2 cups shredded Monterey Jack cheese
- 1-1/2 cups half-and-half cream
- 3 large eggs
- 2 tablespoons grated Parmesan cheese
Directions
- Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet. Add onions; cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
- In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 11x7-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.
- Bake at 400° until a thermometer reads 160°, 35-40 minutes. Sprinkle with Parmesan cheese; bake until bubbly, about 5 minutes longer.
Nutrition Facts
1 serving: 387 calories, 26g fat (13g saturated fat), 143mg cholesterol, 740mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 16g protein.
Ingredients
- 2 packages (12 ounces each) frozen leaf spinach, thawed and squeezed dry
- 2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
- 1/2 cup whole milk
- 1 package (8 ounces) cream cheese, softened
- 4 tablespoons butter, melted
- 2 cups Gruyere cheese or Swiss cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- TOPPING:
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
Directions
- Preheat oven to 350°. In a large bowl, mix first 9 ingredients until well combined. Transfer to a greased 2-quart baking dish.
- In a small bowl, combine bread crumbs, Parmesan, butter and olive oil. Sprinkle spinach mixture with topping. Bake, uncovered, until topping is browned, 30-35 minutes.
Nutrition Facts
1 serving: 225 calories, 17g fat (9g saturated fat), 43mg cholesterol, 737mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 8g protein.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 6 cups reduced-sodium vegetable broth
- 1 cup uncooked orzo pasta
- 2 cups cubed cooked chicken breast
- 2 cups fresh baby spinach
- 1/4 cup half-and-half cream
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese
Directions
- In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Italian seasoning, salt, pepper and red pepper flakes.
- Add broth; bring to a boil. Stir in orzo and cooked chicken. Reduce heat; simmer, covered, until orzo is al dente, 8-10 minutes. Stir in spinach, half-and-half and lemon juice. Serve soup in bowls topped with Parmesan cheese.
Nutrition Facts
1-1/3 cups: 300 calories, 9g fat (2g saturated fat), 44mg cholesterol, 848mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 21g protein.
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped fresh spinach
- 1 garlic clove, minced
- 1 pound ground turkey
- 1/3 cup whole wheat panko bread crumbs
- 1 large egg, beaten
- 1 tablespoon minced fresh parsley
- 1-1/4 teaspoons salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 3/4 cup crumbled feta cheese
Directions
- Preheat oven to 350°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.
- Heat oil in a small skillet over medium-low heat. Add spinach and garlic; cook until spinach has wilted, 1-2 minutes.
- In a large bowl, combine spinach mixture, ground turkey, feta, bread crumbs, egg, parsley, salt, basil and pepper. Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake 25-30 minutes or until internal temperature reaches 165°.
Nutrition Facts
1 meatball: 92 calories, 5g fat (2g saturated fat), 44mg cholesterol, 347mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 9g protein.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 boneless skinless chicken breasts, cut into 1/2-in. cubes
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 3 cups reduced-sodium chicken broth
- 1 cup heavy whipping cream
- 8 ounces lasagna noodles, broken into bite size pieces
- 2 cups chopped fresh spinach
- 1/4 cup grated Parmesan cheese
Directions
- In a Dutch oven or stock pot, heat oil over medium heat. Add onion; cook until tender, 4-5 minutes. Stir in chicken; cook until edges are browned, 4-5 minutes. Stir in garlic, Italian seasoning, salt, pepper and red pepper flakes; cook one minute longer. Stir in flour; cook until browned, 2-3 minutes, stirring constantly. Slowly whisk in broth. Bring to a simmer; cook until thickened, 6-8 minutes. Stir in cream and lasagna noodles; cook, covered, until noodles are al dente, 10-12 minutes. Stir in spinach; cook 2-3 minutes or until wilted. Garnish with Parmesan cheese.
Nutrition Facts
1-1/4 cup: 607 calories, 32g fat (16g saturated fat), 109mg cholesterol, 1320mg sodium, 53g carbohydrate (6g sugars, 3g fiber), 28g protein.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 small onion, finely chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 cups chicken broth
- 1 cup heavy whipping cream
- 3 tablespoons cornstarch
- 1 package (16 ounces) potato gnocchi
- 2 cups fresh baby spinach
Directions
- Place first ten ingredients into a 6-qt. slow cooker; stir to combine. Cover; cook on high 4-5 hours or low 6-8 hours.
- Remove chicken to cutting board, use two forks to shred chicken. Return to slow cooker.
- In a small bowl, whisk together cream and cornstarch until dissolved. Add cornstarch mixture and gnocchi to slow cooker; cook an additional 30-60 minutes or until gnocchi is cooked and broth is thickened. Stir in spinach.
Nutrition Facts
1 cup: 250 calories, 11g fat (6g saturated fat), 59mg cholesterol, 931mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 14g protein.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 carton (32 ounces) reduced-sodium vegetable broth
- 4 cups fresh spinach
- 3 cans (15 ounces each) cannellini beans, rinsed and drained
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
Directions
- In a Dutch oven, heat oil over medium heat. Add onion, garlic, carrot and celery; cook and stir until tender, 3-4 minutes. Add tomato paste, Italian seasoning, salt, pepper and pepper flakes. Cook until fragrant, 1-2 minutes. Add broth; bring to a boil. Reduce heat. Simmer, uncovered, about 15 minutes.
- Stir in spinach, beans and basil; heat through, stirring occasionally. Sprinkle with Parmesan before serving.
Nutrition Facts
1-1/4 cups: 236 calories, 4g fat (1g saturated fat), 3mg cholesterol, 871mg sodium, 38g carbohydrate (3g sugars, 10g fiber), 11g protein.
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons canola oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 3/4 cup chicken stock
- 1/3 cup julienned oil-packed sun-dried tomatoes
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 3/4 cup heavy whipping cream, warmed
- 1-1/2 cups fresh baby spinach
- 1 cup grated Parmesan cheese, divided
- Fresh basil leaves, for garnish
- Optional: hot cooked pasta, rice, or mashed potatoes
Directions
- Slice chicken breasts in half lengthwise into two equal-sized cutlets. In a large shallow bowl, whisk together flour, salt and pepper. Dredge chicken breasts in flour mixture one at a time, coating both sides of each cutlet; shake to release any excess flour.
- Heat oil in a large non-stick skillet over medium-high heat. Working in batches to not overcrowd the pan, cook chicken breasts 3-4 minutes per side or until lightly browned and cooked through. Transfer chicken to a plate. Repeat with remaining chicken breasts.
- Reduce skillet heat to medium; add butter. Stir in garlic; cook 30-60 seconds or until fragrant. Add chicken stock, sun-dried tomatoes, red pepper flakes, oregano and thyme. Simmer 1-2 minutes. Add heavy cream; simmer 4-5 minutes, stirring occasionally. Stir in baby spinach and 3/4 cup Parmesan; stir until spinach gently wilts, 1-2 minutes. Return chicken back to the pan; simmer 3-4 minutes or until chicken is heated through, spooning sauce over top.
- Serve chicken on a platter; spoon sauce on top. Sprinkle with remaining 1/4 cup Parmesan and fresh basil. If desired, serve with pasta or side of your choice.
Nutrition Facts
1 serving: 313 calories, 19g fat (9g saturated fat), 100mg cholesterol, 465mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 28g protein.
Ingredients
- 2 teaspoons canola oil
- 1/2 cup finely chopped onion
- 2 large egg, room temperature, lightly beaten
- 1/2 cup ranch salad dressing
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 cup shredded cheddar cheese
Directions
- In a large skillet, heat oil over medium heat; add onion. Cook and stir until onion is tender.
- In a large bowl, combine eggs, salad dressing, butter and garlic powder until blended. Stir in spinach, corn muffin mix, cheese and onion until combined.
- Fill greased miniature muffin cups two-thirds full. Bake at 350° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with additional ranch dressing if desired.
Nutrition Facts
1 piece: 63 calories, 4g fat (2g saturated fat), 16mg cholesterol, 109mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/3 cup tomato paste
- 1 can (14-1/2 ounces) diced tomatoes
- 4 cups reduced-sodium chicken broth
- 1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (15-1/2 ounces) kidney beans, rinsed and drained
- 3/4 cup uncooked small pasta shells
- 1 small zucchini, chopped
- 1/2 cup fresh or frozen cut green beans
- 2 cups fresh spinach, chopped
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil
- 1/4 cup grated Parmesan cheese
Directions
- Heat oil in a stockpot to medium heat. Add onion, celery and carrot; cook until slightly soft, 4-5 minutes. Add garlic, Italian seasoning, salt and pepper; cook until fragrant, 1-2 minutes. Stir in tomato paste; cook until bubbly, 1-2 minutes.
- Add tomatoes and chicken broth; bring to a simmer. Stir in beans and pasta shells. Bring to a simmer; cook until pasta is almost cooked, 6-7 minutes. Stir in zucchini, green beans and spinach. Cook 2-3 minutes longer or until vegetables are crisp-tender and pasta is al dente. Stir in parsley and basil. Garnish with Parmesan and, if desired, additional minced fresh basil.
Nutrition Facts
1 serving: 212 calories, 5g fat (1g saturated fat), 2mg cholesterol, 1145mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 11g protein.
Ingredients
- 1/4 cup butter, cubed
- 1 cup finely chopped celery
- 1 cup shredded carrots
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup all-purpose flour
- 5 cups chicken broth
- 1 package (16 ounces) potato gnocchi
- 1-1/2 cups cubed cooked chicken breast
- 1 cup fresh baby spinach
- 1 cup heavy whipping cream
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Sliced chives
Directions
- In a Dutch oven, melt butter over medium heat. Add celery, carrots, onion and garlic; cook and stir until crisp-tender, 4-6 minutes. Stir in flour until blended. Gradually whisk in broth. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-5 minutes, stirring occasionally.
- Stir in gnocchi and chicken. Cook until gnocchi is heated through and tender, 4-6 minutes. Reduce heat to medium-low. Stir in spinach, cream, thyme, salt and pepper; heat through. Garnish with chives.
Nutrition Facts
1 cup: 362 calories, 19g fat (11g saturated fat), 78mg cholesterol, 1058mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 14g protein.
Ingredients
- 1 tablespoon oil from jar of julienned oil-packed sun-dried tomatoes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1/2 cup julienned oil-packed sun-dried tomatoes
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 cups uncooked elbow macaroni or small pasta shells
- 2 cups shredded rotisserie chicken
- 2 cups chopped fresh spinach
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
Directions
- In a Dutch oven, heat oil from sun-dried tomatoes and olive oil over medium heat. Add onion; cook and stir until softened, 4-6 minutes. Add sun-dried tomatoes, tomato paste and garlic. Cook 2 minutes longer.
- Stir in broth, Italian seasoning, salt, pepper and garlic powder. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until pasta is al dente, about 10 minutes. Stir in chicken and spinach. Cook and stir until heated through and spinach is wilted.
- In a small saucepan, warm milk over medium heat. Ladle a small amount of soup into milk, then slowly stir warm milk mixture into the Dutch oven. Stir in Parmesan cheese. If desired, serve with additional Parmesan cheese.
Nutrition Facts
1 cup: 205 calories, 9g fat (3g saturated fat), 33mg cholesterol, 774mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 14g protein.