SPINACH!!!
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My mom steams it and then adds olive oil and garlic. yum!0
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I love steamed spinach with a lil bit of extra virgin olive oil, fresh pepper and a tiny bit of freshly squeezed lemon juice. Delicious!0
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Sautee fresh garlic and onion...once tender, add in your fresh spinach with some salt (I like a touch of balsamic vinegar sometimes). I also add mushrooms sometimes with it.
You can eat this as a side dish or stuff it into a chicken breast or salmon filet (my favorite!) to bake/broil/grill.
THIS!0 -
I like it in my spaghetti sauce and this week I threw it in my sloppy joe mix. It was GREAT!0
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I sautee it with onions, a little bacon and a little dijon mustard.0
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Green Eggs And Ham:
I take a whole grain tortilla, lightly brown it up in a skillet, and put it on a plate. Then fry 2 eggs and put those on top of the tortilla. Then I brown up a few slices of low fat ham and put those on top of the eggs. Then I put about 1/4 to 1/2 cup salsa verde in the skillet with a little water, and some spinach. A handful of fresh spinach is nice, but frozen works, also. Once that's all nice and bubbling hot, I pour that over the top of the ham/eggs/tortilla.
Voila. Green Eggs And Ham. My morning favorite.0 -
Raw, with red peppers, tomatoes, cooked quinoa, and low fat salas dressing of your choice. I could eat that 3x a day!0
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I don't care for spinach cooked I prefer it raw. However, to get more of it, I wilt it and add it to a lot of cooked meals. In the mornings I add it to my breakfast burrito....heated tortilla, sauteed onions, peppers, spinach a smear of guacamole and 1 scrambled egg/eggbeaters.0
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Spinach Gratin
* 3 tbsp light butter (I used Land O Lakes)
* 1 cup finely chopped onion
* 1/4 cup flour
* 1/4 tsp fresh grated nutmeg
* 3 cups 2% milk
* 3 lbs (3 16-oz packages) frozen chopped spinach, defrosted
* 3/4 cup freshly grated Parmesan cheese
* 1 tbsp kosher salt
* 1/2 tsp freshly ground black pepper
* 1/2 cup shredded Swiss Gruyere cheese (I used Sargento)
Directions:
Preheat the oven to 425°.
In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes.
Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 - 7 minutes.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper.
Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top.
Bake for 20 minutes until hot and bubbly. Serve hot. Makes a little over 6 1/2 cups. Serving size ½ cup.
129 calories 12 carbs 5 fat 238 sodium
I was so thinkign the same thingg but diff recipe!0 -
In a non stick pan with a spritz of cooking spray throw 3-4 cups of fresh baby spinach, let it cook with a lid on for 3 minutes. Stir once or so halfway through the cooking time. Hit is with a dose of pepper as you plate it and eat it with an egg white omelet. Yum!0
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Since we're stating the obvious, there's an even crazier feature called the shift key so that you're not e-yelling by typing in all caps in every post.
To the OP, spinach is great in
omelettes
dips
I dice it in stews like chili
I also cook spinach and tomatoes together in a pan with italian seasoning & add a little parmasean0 -
I absolutely LOVE spinach and eat it on a regular basis. One of my favorite recipes is a Spinach-Rice Souffle. Here you go:
About 2 cups cooked rice (I use a mix of Basmati, short and long grain brown rice, and wild rice)
3/4 to 1 cup cheese (I use low-fat mozzarella, but a mix of cheddar and mozzarella is also good)
2 eggs, beaten
2-3 Tablespoons chopped fresh parsley
About a pound of fresh spinach (I use two bags of the organic baby spinach. This is also good with kale)
2-3 Tablespoons wheat germ
1-2 Tablespoons butter
Salt, pepper and herbs of choice
Combine rice and cheese in a large bowl. In another bowl combine eggs, parsley, salt, pepper and herbs. Add the two mixtures to the spinach, in a large bowl, and mix well. Pore into a buttered souffle or casserole dish. Mix wheat germ and butter and spread it on top. Bake at 350-degrees for 35 minutes. Enjoy!!
I use all organic ingredients. This is excellent heated up. I usually make it and eat it over a 4-5 day period.0
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