HERBED SPINACH BAKE
This is a special side dish my mother liked to serve at church dinners. She was recognized by family and friends as an outstanding cook. It's a pleasure to share her recipe with you. -Nancy Frank, Ariel, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. , Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover and bake 5 minutes more or until set. Cut into squares to serve.
Nutrition Facts : Calories 131 calories, Fat 9g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 447mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
CHEESY HERBED PULL-APARTS WITH SPINACH-ARTICHOKE DIP
If ever there was a dish to make for a party, it's this all-in-one cheesy biscuit and dip skillet! Toasty herbed biscuits stuffed with gooey mozzarella made to be pulled apart and dunked in an indulgent spinach artichoke dip. Don't be surprised if a line forms as soon as you set this on the table!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray.
- In large bowl, mix Dip ingredients until blended. Set aside.
- Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Place 1 cube of cheese on center of each biscuit round. Fold edges up and over cheese, pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
- In small bowl, mix melted butter and 1 teaspoon Italian seasoning. Brush biscuits with butter mixture. Spoon dip mixture in center of skillet, spreading it to edge of biscuits.
- Bake 25 minutes. Remove from oven; sprinkle 2 tablespoons Parmesan cheese over biscuits. Bake 3 to 5 minutes longer or until biscuits are golden brown and dip is heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g
HERBED SPINACH
Make and share this Herbed Spinach recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 15m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Finely chop the spinach stems and coarsely chop the spinach leaves.
- Heat oil in a skillet, add garlic and saute 1 minute.
- Add spinach, basil, salt& pepper.
- Toss in skillet for 4 mintes or until the spinach is coated with oil and just wilted.
- Serve immediatedly.
HERBED-BAKED EGGS
Steps:
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
- Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, pastas, main course, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
- Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
- Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams
HERBED CHICKEN AND SPINACH MEATBALLS
These are meatballs to make when you want to eat on the light side, without sacrificing flavor. They are highly seasoned, with chopped spinach and cilantro and lots of aromatic spices. No need for a sauce, they can be served alongside a leafy salad or with steamed rice. Make the meatball mixture a day or two in advance, if desired.
Provided by David Tanis
Categories weeknight, meatballs, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, then drain in a colander and cool under running water. Remove and squeeze wilted leaves into a ball. Using a large knife, roughly chop spinach on a cutting board - you should have about 2 cups. Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.)
- In a large bowl, put chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile, egg, bread crumbs and cream. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight.
- Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture's seasoning if necessary.
- Using an ice cream scoop or spoon, form 24 rough balls and place on a baking sheet. (The mixture will be soft.) Lightly sprinkle the balls with a very small amount of flour.
- Set a large, wide skillet over medium-high heat. Add olive oil to a depth of 1/4 inch. When oil is wavy, use a spoon to help slip in balls into skillet. Gently fry the balls without crowding. Adjust heat as necessary (high heat will make them tough.) Cook for about 4 minutes per side; they should be golden brown, not too dark. Serve with lime or lemon wedges.
SNAPPY HERBED SPINACH
We have a small group that meets once a week for exercise and to share ideas on tasty lower-fat foods that are good for us but also quick. This is one of our favorite recipes. -Eva Brookman, Davis, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small microwave-safe bowl, melt butter. Add onion; cover and microwave at 50% power 1 minute, stirring after 30 seconds. Set aside. , In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and rosemary. Stir in spinach, rice, onion mixture and 1/4 cup cheese. Transfer to an 8x4-in. microwave-safe dish coated with cooking spray. , Microwave, uncovered, on high 6-8 minutes. Sprinkle with remaining cheese; microwave 1-2 minutes or until firm and a thermometer reads 160°. Cover and let stand 5 minutes before cutting.
Nutrition Facts : Calories 174 calories, Fat 8g fat (4g saturated fat), Cholesterol 124mg cholesterol, Sodium 492mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
BAKED HERBED CHICKEN WITH SPINACH, MUSHROOMS, PROSCUITTO RECIPE - (3.8/5)
Provided by jeknudson
Number Of Ingredients 9
Steps:
- Preheat oven to 375 spray a 13/9" pan with Pam put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper top with mushrooms whisk together olive oil, wine and savory herb envelope then pour over everything. Lay a piece of foil over (not tight) bake for 30 minutes top with cheese and bake for 5 minutes more.
DELICIOUS HERBED SPINACH AND KALE BALLS
An old Weight Watchers® recipe with many modifications through the years. Delicious and nutritious. Kids love them!
Provided by algc09
Categories Appetizers and Snacks
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray or line with parchment paper.
- Combine spinach, onion, 5 tablespoons plus 1 teaspoon olive oil, and eggs together in a large bowl. Add kale, bread crumbs, Parmesan cheese, sea salt, garlic powder, thyme, sage, rosemary, oregano, and black pepper; mix thoroughly using your hands.
- Form mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned, 10 to 20 more minutes.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 11.9 g, Cholesterol 32.6 mg, Fat 8.3 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 320.4 mg, Sugar 1.5 g
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