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Tag Archives: Spinach

Creamy spinach chicken casserole

Spinach Chicken Casserole with Cream Cheese and Mozzarella

Ingredients:

2-5 lαrge boneless skinless chicken breαsts, cut horizontαlly

8 oz. creαm cheese, softened

2 C. spinαch, rinsed

1 Tbsp. olive oil

4 oz. Mozzαrellα cheese, shredded

The mαrinαde:

3 cloves gαrlic, minced

1 Tbsp. olive oil

1/2 tsp. red pepper flαkes, optionαl

1/2 tsp. Itαliαn seαsoning, optionαl

1 tsp. Salt

1/2 tsp. Pepper

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Position α rαck in the center of the oven αnd preheαt the oven to 400ºF (200°C).

2. In a small bowl combine the olive oil, gαrlic, Itαliαn seαsoning, αnd red pepper flαkes. Stir well. Next grab a basting brush and spread the marinade all over each chicken breast and place them in a plastic container. Seal the container with a lid and place in the refrigerator for ten – fifteen minutes while you prep the remαining ingredients.

2. Quickly wilt the spinαch in α skillet with one tαblespoon of olive oil, set αside.

3. Arrange the chicken breαsts drαined from the mαrinαde in α bαking dish. Spreαd the creαm cheese mixture over the chicken αnd lαy spinαch on top of the creαm cheese. Finαlly, sprinkle mozzαrellα over the top.

4. Bαke for twenty-thirty five minutes. Chicken is done when cooked through to αn internαl temperαture of 165˚F (75°C). Serve wαrm with α side of cαuliflower rice, or bαked veggies. Enjoy!

Source Dimar’s Kitchen

Court’s cooking notes

You can also leave the chicken in the fridge for eight hours to overnight.

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Chicken Spinach Roll-ups with Ricotta

If you’re searching for a recipe to make for your family that’s easy, delicious and quick then you are going to love Chicken Stuffed with Ricotta Cheese and Spinach. I honestly had a lot of fun preparing this dish. But l really had no clue what I was doing. I had to read the recipe at least ten times before I could finally figure out to certain degree what I had to do.

To tell you the truth even after reading it several times I still didn’t really had no idea what I was doing and how this recipe was going to turn out. But I didn’t let those thoughts bother me and was determined to follow through with this recipe!

I still enjoyed myself and found humor out of it this experience. I was laughing at myself the whole entire time. The next thing I knew after I had taken it out of the oven it turned out to be delicious!

Chicken Stuffed With Spinach and Ricotta Cheese

Ingredients

5 chicken cutlets pounded thin

1/2 C. Progresso Italian Seasoned breadcrumbs

1/4 C. Parmesan cheese divided

2 eggs

1 10 oz. package frozen spinach, squeezed dry

1/2 C. ricotta cheese

5 slices Mozzarella cheese

1 8 oz. Goya Tomato Sauce

1/4 tsp. salt

1/2 tsp. pepper

Directions

Lightly grease a 9×13 baking dish with cooking spray. Set aside. Preheat your oven to 425 degrees F.

1. In one shallow bowl combine the breadcrumbs together with half of the Parmesan cheese, set aside. In another bowl, mix together the ricotta cheese, spinach and remaining Parmesan cheese together. **Make sure your spinach is squeezed completely dry.** In a third bowl beat the eggs. Set aside

2. Lay the chicken cutlets out on a cutting board and spread about two tablespoons of the cheese and spinach mixture on top of each cutlet. Roll each chicken cutlet up and secure with toothpicks. Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.

3. Place the seam side down in the baking dish that has been sprayed and bake in your preheated oven for about thirty minutes or until the chicken is cooked through. Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese. Return to the oven and bake for another five minutes or until the cheese is bubbly.

Source Walking on Sunshine

The recipe with an incredibly long title

I know that is off topic, but do you want to know something cool? Well, two things lol. Next month will make it a year since I began blogging and I am twenty blog posts away from two hundred. I am in the process of creating a list of random recipes that I want to cook for that number of days. When I complete my list of recipes, and when March rolls around I am going to celebrate my accomplishment. I am excited! Do you have any recipe ideas I should try?

Now onto today’s recipe!

So to start things off with this 20 recipes for 20 days, my first dish that
I prepared was this Tortellini with Spinach and Sun-Dried Tomatoes in a Rich Garlicky Parmesan Cream Sauce. The preparation overall was relatively easy except for one thing, and that was slicing up the spinach. Why you might ask??? As my knife cutting skills are improving each day; I found the process of cutting up the spinach rather slow and time-consuming lol. However, I was determined to persevere through this hurdle. The result of my determination finally did pay off. After I had finished the job, I did a little happy dance.

My advice to speed up the process of slicing the spinach to somewhat of a degree is I grabbed small bunch of the spinach and piled them on top of each other and sliced them all at once. I repeated the process until I was finished with the job.

This pasta dish is so creamy and unbelievably delicious that you’ll practically forget that it’s entirely meatless. Cheese tortellini is tossed in a smooth Parmesan cream sauce with spinach and sun-dried tomatoes. An easy dinner ready in less than thirty minutes!

Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic Parmesan Cream Sauce

INGREDIENTS:

1 lb Buitoni three cheese tortellini
1 Tbsp unsalted butter
1 clove garlic, minced
3 Tbsp all-purpose flour
1 ¼ C heavy cream
½ tsp salt
⅓ C grated Parmesan cheese
5 oz baby spinach, thinly sliced
1 (7-oz) jar sun-dried tomatoes, thinly sliced

DIRECTIONS:

1. Cook the tortellini according to the package directions. While the tortellini is cooking, make the sauce. Melt the butter in a large pan over medium heat. Combine the garlic and cook, stirring, until fragrant, approximately one minute.

2. Combine the flour and stir until it has absorbed into the melted butter becomes a paste and begins to smell nutty. Gradually mix in the heavy cream (at first, the mixture will be thick and chunky, but it will smooth and thin out), next combine the salt and Parmesan cheese.

3. Allow simmering until thickened, approximately five minutes. Mix in the spinach and sun-dried tomatoes, then carry the cooked and drained tortellini to the pan, gently stirring to coat the tortellini with the sauce. Serve hot.

Source Brown Eyed Baker

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Insanely Good Lasagna Roll Ups

So in my latest veggie post about Asparagus, completely forgot to mention that spinach is another one of my most disliked vegetables.

I have noticed a number of ways to add spinach to a recipe, but none of them looked appealing to me until I spotted this spinach lasagna. I tried it…and I LOVED it! I enjoy this recipe because it is superb! In fact, it’s so good that when I took a bite I honestly almost forgot I was eating spinach lol.

This is a simple dinner that can be made for a weeknight meal and or a party. Also, the amazing thing about this recipe is that you have the choice of personalizing it. If you’re like me, for example, and don’t prefer spinach then add a pound of ground turkey or beef instead. But, please do not feel restricted to any set of ingredients, try a variety of healthy ingredients to make it your own. 🙂 

[Tweet “Hey @CharlieBrown you’ll love these easy to make spinach #lasagna roll ups! #recipe #recipes #dinner”]

Spinach Lasagna Rollups

Ingredients

One pound lasagna noodles
15 oz. Ricotta cheese
1 C. shredded mozzarella cheese
1/4 C. grated Parmesan cheese
One egg
10 Oz. Frozen spinach
2 1/2 C. marinara sauce
1/2 tsp. pepper
1 Tbsp. Salt (for cooking the noodles + 1/4 tsp. For the spinach mixture)
non-stick cooking spray

Directions

Preheat oven to 400 degrees. Line a 9×13 baking sheet with foil and lightly grease it with non-stick cooking spray.

Set aside.

1.Heat a big pot of water with a tablespoon of salt. When it gets to a full boil, Combine the lasagna noodles and cook until al dente (soft but not mushy… about twelve-fifteen minutes). When they are finished cooking, drain using a colander.

2. While the noodles are boiling, make the filling. Defrost the bag of frozen spinach in the microwave and then squeeze out as much excess water as possible. Mix the spinach in a medium-sized bowl with the ricotta, mozzarella, Parmesan, egg, freshly grated pepper and salt. Stir well until combined.

3. On a clean surface, lay out a sheet of wax paper and place a few noodles on it. Then, put a few tablespoons of the spinach mixture on each noodle. And using a spatula and or basting brush spread to coat from side to side. *Do not worry if the filling is not thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles*. 🙂

4. Roll the noodles up and place them in the previously prepared baking sheet. Keep redoing the same method until there is no more filling left. (there may be some noodles left over, these are “backups” in case any of the others rip during assembly).

5. Pour the marinara sauce over the folded noodles making sure to coat them entirely The sauce will prevent the noodles from drying out and soft while baking. Cover the dish with foil and bake for thirty minutes. Enjoy!!! 🙂

Tip on easing your stress with cooking: To help keep my fear levels down while I’m cooking, I dig listening to music and drink coffee lol. 😀

Recipe adapted from Kicking it with Kelly