#spinachlover

[ladysyrensims]

This Cheesy Spinach Dip Chicken Pasta combines the flavors of a classic spinach dip with tender chicken and pasta for a comforting and flavorful meal. Creamy, cheesy, and packed with spinach, it's a crowd-pleaser that's perfect for any occasion.

Ingredients: 8 oz penne pasta. 2 cups cooked chicken, shredded. 1 cup frozen spinach, thawed and drained. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup cream cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 teaspoon Italian seasoning. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the penne pasta. Remove the water and set it aside. Cook the chicken and then add the spinach, mozzarella cheese, Parmesan cheese, cream cheese, sour cream, mayonnaise, minced garlic, and Italian seasoning to a large skillet. Over medium-low heat, stir the ingredients together well until the cheeses melt and everything is well mixed. When you add the cooked penne pasta to the pan, toss it around so that all of the cheese and spinach dip is covered. Add pepper and salt to taste. Serve hot, and if you want, top with more Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 20 minutes

Campus Comenius

[handpaintedhome]

This Vegan Sweet Potato Lasagna is a tasty and comforting take on a classic dish. A creamy cashew marinara sauce, hearty lentils, and healthy spinach are stacked on top of thinly sliced sweet potatoes to make a satisfying and healthy meal.

Ingredients: 3 large sweet potatoes, thinly sliced. 1 cup cashews, soaked. 1 cup marinara sauce. 1 cup spinach, chopped. 1 cup canned lentils, drained. 1/2 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Layer sliced sweet potatoes in a greased baking dish, overlapping slightly. In a blender, combine soaked cashews, marinara sauce, nutritional yeast, garlic, salt, and pepper. Blend until smooth and creamy. Spread a layer of the cashew marinara sauce over the sweet potatoes. Add a layer of chopped spinach and canned lentils on top of the sauce. Repeat layers until all ingredients are used, finishing with a layer of sweet potatoes on top. Cover the baking dish with foil and bake for 45 minutes. Remove foil and bake for an additional 10-15 minutes until sweet potatoes are tender and the top is golden brown. Let cool slightly before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 60 minutes

Emails

[twodarkbirds]

Paleo Bacon & Spinach Casserole Recipe.

Low Carb Bacon, Egg, and Spinach Breakfast Casserole

[lambodoodle]

These vegan and gluten-free chickpea spinach burgers are packed with flavor and nutrients. They are easy to make and perfect for a quick and healthy meal!

Ingredients: 2 cups cooked chickpeas, drained and rinsed. 2 cups fresh spinach, chopped. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon ground flaxseed. 3 tablespoons water. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup gluten-free breadcrumbs. 2 tablespoons olive oil.

Instructions: Put water and ground flaxseed in a small bowl and mix them together. It will thicken up in 5 minutes, making a flax "egg." Put the chickpeas, spinach, onion, garlic, cumin, paprika, salt, black pepper, and the ready flax "egg" in a food processor and blend them all together. To make the mixture stick together, pulse it until it does, but leave some chunks in it. Put the gluten-free breadcrumbs into a large bowl and stir them in. You can add more breadcrumbs if the mixture is too wet. Make 4 equal portions of the mixture and shape each one into a burger patty. Set a pan on medium heat and add the olive oil. For four to five minutes on each side, or until golden brown and fully cooked, remove from the heat. Put the chickpea and spinach burgers on gluten-free buns and top them with whatever you like.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ooh La Boutique Online

[urgentgenius]

A quick and healthy breakfast option, these scrambled eggs with spinach are packed with nutrients and flavor.

Ingredients: 4 large eggs. 1 cup fresh spinach, chopped. 2 tablespoons butter. Salt and pepper to taste.

Instructions: In a bowl, whisk the eggs until well beaten. Heat a skillet over medium-high heat and melt the butter. Add the chopped spinach to the skillet and saut until wilted. Pour the beaten eggs into the skillet with the spinach. Stir continuously until the eggs are cooked to your desired level of doneness. Season with salt and pepper to taste. Serve hot.

Prep Time: 10 minutes

Cook Time: 5 minutes

Sound Solar

[humantropy]

For a tasty and healthy low-carb meal or snack, try these cheesy sausage spinach zucchini cups. These cups are gluten-free and low in carbs. They are made with Italian sausage, spinach, zucchini, eggs, and a mix of cheddar and Parmesan cheese. You can make them ahead of time and eat them when you need a quick and filling snack.

Ingredients: 1 tablespoon olive oil. 1/2 cup diced onion. 2 cloves garlic, minced. 8 ounces Italian sausage, casings removed. 2 cups chopped spinach. 1 cup shredded zucchini. Salt and pepper to taste. 6 large eggs. 1/4 cup heavy cream. 1/2 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put non-stick spray in a muffin tin to grease it. Put olive oil in a pan and heat it over medium-low heat. Put in the minced garlic and diced onion and cook until the onions are soft. Break up the Italian sausage with a spoon as you add it to the pan and cook it until it turns brown. Add the chopped spinach and shredded zucchini and mix them in. Cook until the zucchini is soft and the spinach wilts. Add pepper and salt to taste. Whisk the eggs and heavy cream together in a different bowl. Cheese should be added. Spread the sausage and vegetable mix out evenly in the muffin tins. Place the egg mix on top of the sausage mix. Each cup should have grated Parmesan cheese on top of it. The eggs should be set and the tops should be golden brown after 20 to 25 minutes in a hot oven. Before taking the zucchini cups out of the muffin tin, let them cool a bit. Warm up and serve. Enjoy these cheesy sausage spinach zucchini cups as a low-carb meal or snack that tastes great and fills you up!

Prep Time: 15 minutes

Cook Time: 25 minutes

des pinceaux et des aiguilles

[purplecloudcenter]

This traditional brunch dish consists of perfectly poached eggs, Canadian bacon, and spinach atop toasted English muffins, all smothered in a rich and creamy hollandaise sauce.

Instructions: Set aside the toasted English muffins. Cook the Canadian bacon in a large skillet over medium heat until browned and heated through. Keep warm and set aside. Melt the butter in a medium saucepan over low heat. Combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend on high until completely smooth. Pour the melted butter into the egg yolk mixture in a steady stream while the blender is running on low. Blend the mixture until it is thick and creamy. Cook the spinach in the microwave or on the stovetop until it is wilted. Poach the eggs until they are done to your liking. Place a toasted muffin half on each plate to start. Add a slice of Canadian bacon, some wilted spinach, and a poached egg to each muffin half. Spread the hollandaise sauce on top of each egg. Serve right away.

Eggs Benedict with Hollandaise Sauce and Spinach

[thetinhouse]

Shoot the Red