Need Spinach Ideas!!

I add it to all my meals. Saute it up as a side dish with some garlic and broth it is yummy.

i like to steam it with fresh apricots! Its also great to add to a small bit of pasta to add some extra volume to a meal without adding a lot of calories

I throw it in everything. Soups, salads, pastas. Plus sauteeing it with olive oil, garlic, salt, pepper and crushed red pepperflakes--OMG so good!!!

Parmesan Spinach Cakes....
Ingredients
12 ounces fresh spinach
1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Nutrition
Per serving: 141 calories; 8 g fat ( 4 g sat , 3 g mono ); 123 mg cholesterol; 6 g carbohydrates; 13 g protein; 2 g fiber; 456 mg sodium; 560 mg potassium.
4 servings, 2 spinach cakes each
Active Time: 15 minutes
Total Time: 40 minutes

Preparation
1.Preheat oven to 400°F.
2.Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
3.Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4.Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Saute in some olive oil 2 cups of slice fresh mushrooms, when half way done add some minced garlic and cook a couple more minutes. dump fresh spinach in pan with mushrooms and saute until tender. salt according to taste. yum!

I made a good salad with spinach this week. Combine spinach, goat cheese, canned artichoke hearts, grape tomatoes, and newmans balsamic dressing.

My kids and I love spinach omellettes. Saute onion in a little olive oil, add spinach, add eggs, toss in just a little sharp cheese--we love feta, but chedder, swiss, and just about any other kind works too. It is delicious. We also make Greek spinach and rice (find a recipe that doesn't use too much oil-we make ours with broth instead) and it is good cold or hot. When we serve it cold we toss in grape tomatoes and cucumbers and just a sprinkle of feta cheese.

I love to make spinach into a sauce for pasta. I sautee some onion and garlic in olive oil and then puree them with a bag of spinach and some cheese. I have used feta and mozzarella before and both are delicious. Reserve a cup of pasta water in case the sauce is too thich but I have never had to use it because once it is tossed with the pasta it usually thins out. This is really good and pretty healthy!

This is the link for the actual recipe.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-spinach-sauce-recipe/index.html

Or you could make spinach pesto using parmesan, nuts (pine or walnuts) pureed.

I'm always looking for spinach recipe ideas too! These all sound great! Thanks.

Chicken Spinach Soup
6 oz. boneless, skinless chicken breasts
4 c. fat free chicken broth
A couple large handfuls of fresh spinach
1/4 c. chopped onion
1 garlic clove, minced
8 oz. fresh sliced mushrooms
Juice of 1 fresh lemon
Salt, to taste
Dash cayenne pepper

Saute onion, mushrooms and garlice in non-stick skillet that has been sprayed with Pam. In soup pot, bring broth to boil and add chicken breasts; poach just until done. Remove breasts from broth and cut into bite-size pieces. Bring broth to boil again and add spinach, sauteed onion and mushrooms. Cook just until spinach wilts. Add cooked chicken breast pieces, stir then add lemon juice and cayenne. Salt, to taste and heat another minute; serve. Serves 4-6. 1/4 recipe serving = 70 calories and 24 mg. cholesterol.

steamed with light buttter, steamed with white low fat cheese, and in omelettes
also just fressh add to salads.

I made this and it was AWESOME...

Chicken Rollatini with Spinach alla Parmigiana

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz frozen spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella (I used Polly-O)
olive oil non-stick spray (I use my Misto)
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.



Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.



Bake 25 minutes. Remove from oven, top with sauce then cheese.




Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Mix half spinach half other salad mix
Slice up some pears
Cucumbers
Haselnuts
A little bit of bleu chees
Annies raspberry light dressing

It's amazing!

BUMP!

I can think of:

Salads - Love spinach salads
Cook it ever so slightly with a little lime juice and serve with talapia
make some smoothies (i have yet to try this, but people say its tasty)
mix it with cream chesse to make a tasty dip


I look forward to reading other people's ideas!