Spinach Chicken Parmesan Meatballs

If you’re looking for a quick and easy delicious family meal you can’t go past this Spinach Chicken Parmesan Meatballs in Creamy Tomato Sauce. It’s cooked in one pot and ready in 30 minutes. 

Ingredients:

For the sauce:
 
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 tablespoon tomato paste
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup heavy cream
•  
For the meatballs:
 
• 1 1/2 pounds ground chicken
• 3 ounces organicgirl baby spinach, chopped into small pieces
• 1/3 cup dried panko bread crumbs
• 1/4 cup diced onion
• 1/3 cup + 2 tablespoons freshly grated Parmesan cheese, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 egg, lightly beaten
• 2 tablespoons olive oil
• 4 ounces shredded mozzarella
• minced fresh basil, for garnish 

Directions:

1. To make the sauce, heat olive oil in a large skillet pan over medium heat. Add onion and cook 1 minute. Stir in the tomato paste, garlic, parsley, basil, oregano and red pepper flakes and mix until fragrant, about 30 seconds. Add the crushed tomatoes, stir, lower heat to simmer and cook about 6 to 8 minutes, or until the sauce is thickened. Remove from heat and stir in the cream.
2. To make the meatballs, preheat the oven to 400 degrees F. In a large bowl, combine the ground chicken, spinach, bread crumbs, onion, 1/3 cup Parmesan cheese, salt, pepper, garlic and egg. Stir together with a fork then knead gently with your hands until evenly combined. Form the mixture into meatballs about 1 1/2 inches in diameter.
3. Heat olive oil in another medium or large skillet pan over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. (They will not be cooked all the way through because they will finish cooking when baked.) Place the meatballs in the pan with the tomato sauce. Sprinkle mozzarella and remaining 2 tablespoons Parmesan cheese over the top. Bake until the cheese is melted and the meatballs are cooked through, about 15 minutes. Remove from oven, garnish with fresh basil and serve.

Source: spoonfulofflavor.com/category/travel/

Chicken And Spinach Tortilla Bake

Ingredients:

• 1 tablespoon extra-virgin olive oil

• 4 chicken cutlets (about 1 pound)

• Salt and pepper

• 1 1/2 cups store-bought salsa verde

• 3/4 cup ricotta cheese

• 4 large flour tortillas, cut into wedges

• 1/2 red onion, thinly sliced

• 3 cups baby spinach (about 1/4 pound)

• 2 cups shredded pepper jack cheese

Directions:

1. Preheat the oven to 450 degrees . In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
2. Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Tip:

• Swap in 3 cups crushed tortilla chips for the flour tortillas for added crunch. Try monterey jack instead of pepper jack cheese for a mild, less spicy dish. Use a 15-ounce can of your favorite beans in place of the chicken for vegetarians.

Tip: PAIR WITH:

• Snake River OB-1 Organic Ale

Source: rachaelraymag.com

Spinach Stuffed Pork Chops Recipe

Ingredients:

4-5 boneless, pork chops (thick cut)
4-5 tablespoons of cup dark brown sugar
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
8 tablespoons butter
1/2 cup blue cheese crumbles
1 cup of chopped spinach

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Slice  a pocket in each pork chop and place in baking pan
3. Prepare the Pork chop stuffing by combining 4 tablespoons of butter, blue cheese and spinach in a bowl and mix. Fill the pork chops with this mixture.
4. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar.
5. Cover pan with foil and bake in preheated oven for 20 minutes. Flip the pork chops and back for another 20 minutes. Remove foil and bake for an additional 15 – 20 minutes, until browned.

Source: couponclipinista.com

Creamy Spinach

This is lighter than traditional creamed spinach. You can turn it into a spinach gratin by pouring on a little additional cream, topping with a mixture of grated Parmesan and Gruyere, and baking until browned and the pan is bubbling. When squeezing the spinach, save the last tablespoons of green juice to flavor soup.

Ingredients:

• 3 bunches spinach (10 to 12 ounces each), trimmed and washed
• 2 tablespoons unsalted butter
• 1/4 cup minced scallions or spring onions (white and light green parts)
• 3/4 cup heavy cream
• Scant 1/2 teaspoon salt, or to taste
• Freshly ground black pepper

Directions: 

1.Bring a large pot of water to a boil, salting it well (about 1 tablespoon) Add the spinach to the boiling water and cover the pot to return it to a boil. Uncover and boil the spinach until it wilts completely, about 1 min. Drain in a colander and hold the colander under cold running water to cool the spinach. Squeeze the spinach with your hands to remove excess water. (Don't worry about losing vitamins; you're mostly squeezing out water.) Chop the spinach coarsely (you should have about 1 cup); set aside.

2.In a large skillet over medium heat, melt the butter. Add the scallions and cook for 2 minutes, stirring occasionally. Add the chopped spinach, the cream, and the salt. Raise the heat to medium high. Cook, breaking up the spinach with a wooden spoon, until the spinach is tender and has absorbed most but not all of the cream and the pan is still a bit saucy, 3 to 5 minutes. Remove from the heat, season with black pepper, adjust the seasonings as needed, and serve.

One Bowl Quick Quiche

This easy recipe for a rich, spinach and feta quiche is simple to prepare with less mess.

Ingredients: (serves 6 people)

1. 1 1/2 cups fat free half and half
2. 6 eggs
3. 3/4 cup biscuit mix
4. 1/4 cup butter, melted
5. 1 teaspoon kosher salt
6. Ground pepper, to taste
7. 1/2 teaspoon garlic powder
8. 4 teaspoons onion, finely minced
9. 1 package (10-12 ounces) frozen spinach, cooked and drained
10. 2 cups Italian cheese blend, shredded
11. 1/2 cup feta cheese, crumbled
12. 3-4 strips of bacon, cooked and crumbled (optional)

Directions:

1. Preheat your oven to 350ºF. Lightly grease a 9” deep-dish pie pan or 10” quiche dish.
2. Beat eggs and whisk in the half and half in a large bowl. Add butter, cheese, herbs and spices and fold together.
3. Fold in the spinach and then the biscuit mix to incorporate.
4. Pour the mixture into your greased pie or quiche dish carefully, just to the top of the dish. Place the dish onto a cookie sheet inside the oven in case of spill over.
5. Bake in the oven for about 50 minutes, until the top is golden brown and a knife can be inserted in the center and come out clean. Cut into slices and serve.
6. Tip: Always preheat your oven 25º lower if you’re using a non-stick pan. This may require a slightly longer cook time.
7. Tip: If thawing spinach in your refrigerator, be sure to place it in a small bowl to capture draining liquids. For straining, place two thick paper towels in your colander or strainer. Empty the thawed spinach into the center of towels. Gather towels around spinach and squeeze to remove excess liquids.

Spinach Feta Turkey Burgers

Ingredients:

3 lbs ground turkey meat

30-35 oz frozen spinach

2 1/2 cups Old Fashioned Oats

4 whole eggs

1 1/2 cups crumbled feta cheese

4 teaspoons Greek or Turkish Seasoning

salt and pepper, to taste

Directions:

Tzatziki, to serve with

Thaw frozen spinach. You can place it in hot water to defrost quickly, then drain well in a colander. Try to squeeze as much water out as possible.

Add spinach to a LARGE bowl with the remaining ingredients (Except tzatziki). Note: you may need to split this into 2 bowls to fit it all. Work ingredients together with your hands, and form into patties.

Heat as many pans as possible over the stovetop- about medium to high heat. Cook burgers for about 10 minutes on each side. Depending on your stove, it may take longer for them to cook through. Make sure you can no longer see any pink meat around the center. The more pans you use, the more burgers you can cook at one time.