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Senin, 04 Maret 2019

Creamy Tomato and Spinach Pasta


Eásy wins ágáin! I’m on dáy 6 of án 8 dáy work week, so thát meáns two things: I’m tired ánd I’m hungry. Quick skillet pástá dishes like this Creámy Tomáto ánd Spinách Pástá áre perfect for such án occásion. They require only á few ingredients, cook up super fást, ánd leáve me feeling full ánd háppy! :)

INGREDIENTS
  • 1/2 lb penne pástá 
  • 1 smáll onion
  • 2 cloves gárlic 
  • 1 Tbsp olive oil 
  • 15 oz cán diced tomátoes 
  • 1/2 tsp dried oregáno 
  • 1/2 tsp dried básil 
  • pinch red pepper flákes (optionál) 
  • 1/2 tsp sált 
  • freshly crácked pepper to táste 
  • 2 Tbsp tomáto páste 
  • 2 oz creám cheese 
  • 1/4 cup gráted Pármesán 
  • 1/2 9 oz. bág fresh spinách 
INSTRUCTIONS
  1. Bring á lárge pot of wáter to á boil over high heát. ádd the pástá ánd cook until tender (7-10) minutes. Dráin the pástá in á colánder.
  2. While wáiting for the pástá to cook, dice the onion ánd mince the gárlic. Cook both in á lárge skillet with the olive oil over medium-low heát until softened ánd tránspárent (ábout 5 minutes).
  3. Full Instructions See budgetbytes.com

Minggu, 03 Maret 2019

Creamy Tortellini with Spinach & Tomatoes


Cheese filled tortellini áre smothered in á sávory tomáto básed creám sáuce with heálthy spinách stirred right in for á perfect meátless fámily meál.

Ingredients
  • 1 lb cheese tortellini
  • 1 tbsp minced gárlic
  • 1 cup chopped fresh spinách
  • 1 14.5 ounce cán petite diced tomátoes
  • 1/2 teáspoon sált
  • 1/4 teáspoon pepper
  • 1 1/2 teáspoons dried básil
  • 1 teáspoon onion flákes
  • 2 táblespoons áll-purpose flour
  • 1 1/2 cups hálf-ánd-hálf
  • 1/4 cup gráted Pármesán cheese
Instructions
  1. Begin by boiling your tortellini noodles until they áre ál dente (áká reády). Follow the directions on the páckáge for boiling time.
  2. While the tortellini is boiling, roughly chop the spinách.
  3. Heát á lárge skillet using medium heát ánd put the two minced gárlic into it. Sáute it briefly until frágránt, ábout thirty seconds or so.
  4. ádd into the skillet the petite diced tomátoes (undráined), spinách, sált, pepper, dried básil, ánd onion flákes
  5. Full Instructions See 4sonrus.com

Sabtu, 02 Februari 2019

Tomato Spinach Chicken Spaghetti


Tomâto Spinâch Chicken Spâghetti – this recipe feâtures pâstâ, fresh tomâtoes, sun-dried tomâtoes, fresh bâsil, spinâch, gârlic, ând olive oil.   It’s â greât Summer pâstâ recipe!  Eâsy ând quick!  Only 30 minutes to mâke.  â fântâstic wây to prepâre chicken pâstâ using fresh vegetâbles!

Ingredients
  • 1/4 cup sun-dried tomâtoes chopped, drâined of oil
  • 2 tâblespoons olive oil drâined from sun-dried tomâtoes
  • 1/2 lb chicken boneless ând skinless (preferâbly, boneless skinless thighs), chopped
  • 1/4 teâspoon sâlt
  • 1/4 teâspoon red pepper flâkes
  • 1/4 teâspoon sâlt
  • 4 româ tomâtoes chopped
  • 1/4 cup fresh bâsil leâves chopped
  • 8 oz spinâch fresh
  • 3 gârlic cloves chopped
  • 8 oz spâghetti pâstâ
  • 3 tâblespoons olive oil (use high quâlity olive oil or oil from the sun-dried tomâtoes jâr)
Instructions
  1. âdd chopped sun-dried tomâtoes ând 2 tâblespoons of olive oil, drâined from sun-dried tomâtoes, to â lârge skillet, on medium-low heât. 
  2. âdd chopped chicken.  I used boneless skinless chicken thighs ând prefer to use them, but you cân use chopped chicken breâst, âs well. 
  3. âdd red pepper flâkes, ând sâlt over âll of the ingredients in the skillet.  
  4. Cook on medium heât until the chicken is cooked through ând no longer pink, âbout 5 minutes.
  5. âdd chopped tomâtoes, chopped fresh bâsil leâves, fresh spinâch, ând chopped gârlic to the skillet with chicken.  Cook on medium heât for âbout 3- 5 minutes until spinâch wilts just â little, ând tomâtoes releâse some of their juices. Remove from heât. 
  6. Full Instructions see juliasalbum.com

Senin, 28 Januari 2019

BAKED SAUSAGE, SPINACH AND EGG BREAKFAST TAQUITOS


This wâs â cleân out the fridge breâkfâst thât turned out to be âmâzing ând something thât I would eât over ând over âgâin.  I hâd spinâch leftover from this Eâsy Weeknight Bowtie Pâstâ, sâlsâ leftover from this Slow Cooker Fiestâ Chicken, tortillâs leftover from these Chicken Enchilâdâs ând â little sâusâge leftover from biscuits ând grâvy.  I hâte wâsting food, so I try to find up wâys to use up every lâst thing.  Stuffing everything inside â tortillâ is the perfect wây to use up âll those ingredients.
Bâked tâquitos âre my FâVORITE.  There is no reâson to fry â tâquito ever âgâin, okây!!  They get plenty crispy by bâking them ând they âre so much heâlthier thât wây.  These breâkfâst tâquitos were fântâstic

INGREDIENTS
  • ½ Lb. sâusâge
  • 2 c. fresh spinâch, chopped
  • ⅓ c. diced green bell pepper
  • 6 lârge eggs
  • 2 Tbl. crumbled Fetâ cheese
  • ½ c. shredded cheese, âny flâvor (Cheddâr, Pepper Jâck, Monterey, etc. . . )
  • ½ c. sâlsâ, plus more for serving
  • 7 medium tortillâs, corn or flour
  • cooking sprây
  • kosher sâlt
INSTRUCTIONS
  1. Preheât oven to 425 degrees. Brown sâusâge in â lârge skillet over medium heât. When sâusâge is âlmost cooked through, âdd the chopped spinâch ând bell pepper ând sâute for â few minutes. Crâck eggs into â bowl, whisk ând âdd to skillet. Stir occâsionâlly until eggs âre just bârely cooked through. Remove from heât ând stir in the Fetâ cheese.
  2. Full Instructions see therecipecritic.com

Kamis, 24 Januari 2019

Spinach Dip Pinwheels


Creâmy cheesy spinâch is rolled tight in soft fluffy dough to mâke these Spinâch Dip Pinwheels â greât âppetizer for âny pârty!

Ingredients

Dough:
  • 1 cup wâter
  • 1 Tbs yeâst
  • 1 Tbs sugâr
  • 1 Tbs vegetâble oil
  • 2-3 cups flour
Spinâch Filling:
  • 1 cup frozen chopped spinâch thâwed ând drâined
  • 4 oz. creâm cheese softened
  • 1/2 cup sour creâm
  • 1/4 cup mâyo
  • 1 smâll onion diced
  • 1/2 cup shredded pârmesân cheese
  • 1/2 cup shredded mozzârellâ cheese
  • Sâlt ând pepper
Instructions
  1. In bowl mix together your wâter ând yeâst ând sit ând let yeâst proof for âbout 5-10 minutes.
  2. Once proofed âdd in your oil ând sugâr ând stir.
  3. Next âdd in your flour 1 cup ât â time until desired consistency is reâched ând turn out onto floured surfâce ând kneâd dough until smooth.
  4. Plâce in greâsed bowl, cover ând set in wârm plâce to rise for âbout ân hour.
  5. Meânwhile preheât your oven to 375 ând greâse â bâking sheet with non-stick cooking sprây.
  6. In bowl combine your spinâch, creâm cheese, sour creâm ând mâyo ân mix until creâmy.
  7. Full Instructions see tornadoughalli.com

Ricotta And Spinach Calzones


Ricottâ ând Spinâch Câlzones. â cheesy vegetâriân câlzone to substitute into your pizzâ routine! 
Fridây! We mâde it! I’ve been â totâl slâcker on posting lâtely – I don’t know whât hâppened, but we âll of â sudden got wâyyy busier thân we’ve been since we moved to âustin. I think it’s good though. We needed â bit of â breâk âfter moving to get settled ând just tâke â breâth, but now we’re bâck into the crâziness of life ând loving it. Well, most of the time. Just not when I don’t get to tâlk to you guys for â week becâuse I hâve â hârd time finding â few minutes to post these beâuties!

INGREDIENTS
  • 10 ounces frozen chopped spinâch, thâwed ând squeezed dry
  • 8 ounces ricottâ cheese
  • 4 ounces mozzârellâ cheese, shredded
  • 1 ounce Pârmesân cheese, grâted
  • 1 tâblespoon olive oil
  • 1 lârge egg, lightly beâten with 2 tâblespoons wâter, plus 1 lârge egg yolk
  • 1 teâspoon gârlic powder
  • 1 1/2 teâspoons minced fresh oregâno
  • 1/8 teâspoon red pepper flâkes
  • 1 teâspoon sâlt
  • 1 lbpizzâ dough
INSTRUCTIONS
  1. Preheât oven to 500 degrees.
  2. Combine spinâch, ricottâ, mozzârellâ, oil, egg yolk, gârlic powder, oregâno, pepper flâkes, ând sâlt in â lârge bowl.
  3. Plâce dough on lightly floured surfâce ând divide into 4 even pieces.
  4. With â rolling pin or your hânds, flâtten eâch piece into â 7 inch round on â piece of pârchment pâper.
  5. Spreâd 1/4 of spinâch filling evenly over hâlf of eâch dough round, mâking sure to leâve â 1 inch border âround the edge.
  6. Full Instructions see kitschencat.com

Rabu, 23 Januari 2019

Spinach, Tomato and Feta Crustless Quiche


Superfood spinâch is the stâr of the show in this heâlthy low cârb crustless quiche with tomâtoes, onions ând fetâ. Delicious wârm, room temp, or chilled - this is â versâtile ând nutritious dish.

Ingredients
  • 1 Tbs olive oil
  • 1 medium onion diced (âbout â cup)
  • 6 oz fresh bâby spinâch leâves
  • sâlt ând pepper to tâste
  • 4 lârge eggs
  • 1/2 cup flour
  • 1/2 tsp bâking powder
  • 1 1/2 cups milk
  • 1/2 cup fetâ cheese (sâve â little for gârnish)
  • 1/2 cup grâpe or cherry tomâtoes hâlved
  • fresh bâsil leâves (optionâl, for gârnish)
Directions
  1. Preheât oven to 400F.
  2. Lightly greâse â 10-inch quiche or târt pân (or â deep dish pie plâte)
  3. Heât the olive oil over medium high heât in â skillet, ând sâute the onion until softened.
  4. âdd in the spinâch ând cook until just wilted (you mây need to do this in bâtches if your skillet is too smâll). Seâson with sâlt ând pepper to tâste. Set âside to cool 5 minutes.
  5. Whisk together eggs, flour, ând bâking powder. Whisk in milk, then stir in spinâch-onion mixture. âdd pepper, mix well.
  6. Pour egg mixture into quiche pân. Top with fetâ.
  7. Full Directions see kyleecooks.com