Tag Archives: baby spinach

Chicken and Pesto Soup

By adding pesto to the broth, you end up with a soup that is so tasty and delicious ! It really makes an ordinary chicken broth something very special.

Chicken and Pesto Soup
Chicken and Pesto Soup

5 servings
235 calories per serving

2 teaspoons oil
1/2 cup carrot , julienned or shredded
8 oz. leftover cooked chicken
1 large clove garlic, minced
5 cups chicken broth
1 1/2 t oregano flakes
4 oz. baby spinach, coarsely chopped
15 oz. can chick peas, rinsed and drained
Salt and pepper to taste
2 T prepared pesto (available in the refrigerator section of your market)

Heat oil in soup pan and add carrot and chicken and heat for 2 minutes. Add garlic and cook 1 minute. Add broth, oregano, salt and pepper and heat 2 minutes. Add spinach and chick peas and cook 3 minutes. Add the pesto sauce and cook 5 minutes so all flavors blend.

Pasta with Sun Dried Tomatoes

The earthiness of the spinach and the WOW flavor of the sun dried tomatoes really combine to make this a memorable pasta dish. This is a special one, for sure !

Pasta with Sun Dried Tomatoes
Pasta with Sun Dried Tomatoes

4 servings
321 calories per serving

1 c chicken broth
12 dehydrated sun dried tomatoes
8 oz. FiberGourmet penne
2 T pine nuts, toasted
1 T oil
1/4t red pepper flakes
1 clove garlic, minced
4 c baby spinach, chopped
1/2 c grated Parmesan cheese
Salt and pepper to taste

To toast nuts, place in a hot skillet and sauté for a few minutes until toasty brown and aromatic then set them aside. Bring the broth to a boil then add the tomatoes and let soak for 15 minutes to rehydrate them. Keep the broth and remove the tomatoes and chop coarsely. Cook pasta according to package instructions. Heat oil in a skillet and add oil and red pepper and garlic and sauté for 1 minute. Add the spinach, salt and pepper and cook 3 minutes then add the broth and tomatoes and cook 2 minutes. Pour broth mix over pasta and sprinkle with ¼ c cheese. Mix well. Plate and top with pine nuts and sprinkle with the rest of the cheese.

Vegetarian Stuffed Peppers

So different from your typical stuffed pepper – this is a great vegetarian recipe. These make a great dinner with a side salad. Or serve half a portion (1/2 a pepper) as a side.

Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers

4 servings
324 calories per serving

4 yellow bell peppers
1/2 c orzo
15 oz. can chickpeas, rinsed and drained
1 large shallot, chopped
6 oz. baby spinach, chopped coarsely
1 t oregano flakes
1 t garlic powder
1/2 c crumbled feta cheese
½ c shredded low fat mozzarella cheese
1/4 c sun dried tomatoes, (dehydrated, not the ones in oil), chopped
1 T sherry vinegar
Salt and pepper to taste

Preheat oven to 350 degrees. Take the peppers and cut them in half lengthwise. Leave the stems on. Clean out the insides (seeds and membranes) and set aside. Cook orzo according to package instructions. Heat a skillet and spray with Pam. Saute shallot for 3 minutes adding a tablespoon or 2 of water if they start to dry out. Take ¾’s of the chickpeas and roughly mash them. Add spinach to shallots and cook another minute. Add orzo, chickpeas, oregano, garlic, tomatoes, salt and pepper and heat through. Add cheese and vinegar and stir well. Spoon mix into the pepper shells. Spray a baking dish with Pam and place peppers in pan. Sprinkle with mozzarella, cover and bake 30 minutes.

Avocado and Spinach Salad

Kraft has so many great dressing out there – as well as using them on their own, they make GREAT to use as ingredients in other dressings, sauces, marinades, etc. This salad is a Kraft recipe and it was so good !

Avocado and Spinach Salad
Avocado and Spinach Salad

2 servings
250 calories per serving

1/2 c sliced avocados
3 T mandarin orange juice
2 t lemon juice
3 c baby spinach leaves
11 oz. can mandarin oranges (reserve 3 T juice / rinse the oranges in cold water)
1/4 c Kraft Catalina dressing (sweet French dressing)
2 T pecans (or other nuts), toasted
To toast nuts, heat a skillet on medium high then add nuts. Cook, stirring frequently, until the heat brings out the flavors, about 2-3 minutes (when you smell the great aroma, they are just about done).

Mix dressing,. Lemon juice and orange juice. Pour over spinach, oranges and avocados. Garnish with nuts.

Tilapia Piccata with Spinach

Delicious ! Tilapia is one of my most favorite dinner dishes – it’s low cal and light but tasty and so versatile. In this piccata dish, the fillets sauté up perfectly and the sauce is great.

Tilapia Piccata with Spinach
Tilapia Piccata with Spinach

4 servings
322 calories per serving

2 c brown minute rice
Salt and pepper to taste
4 6 oz. tilapia fillets
2 T flour
2 t oil
1/3 c dry white wine
2 T lemon juice
2 T butter
4 c baby spinach

Cook rice according to package instructions, then sprinkle with salt and pepper and keep warm.

Sprinkle fish with salt and pepper then dredge in flour and cook in hot oil 2 minutes each side or until done. Add wine and lemon to pan and cook a minute longer then add butter and stir until it melts. Remove fish (and any sauce) from pan and then add spinach and saute until wilted, about 1 minute. Put rice on plates and top with spinach, fish and sauce.

Citrus Salad

Great served hot – and equally as good served chilled. This side salad has a great taste and is very easy to prepare!

Citrus Salad
Citrus Salad

4 servings
280 calories per serving

2 c Minute brown rice, uncooked
6 oz. baby spinach leaves
11 oz. can mandarin oranges
½ c light Catalina dressing

Cook rice according to package instructions. Place in a bowl and add spinach and oranges then toss with dressing t coat.

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