Tagged: Spinach

Main Dish / Photo Gallery / Recipes / Side Dish

Spinach Broccoli and Presunto (Prosciutto) Quiche

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This Spinach Broccoli and Presunto (prociutto) Quiche is savory and mouthwatering. Easy to prepare for a simple lunch, snack or dinner!

You can leave out the presunto if you want a vegetarian quiche. Enjoy!

dsc06045Ingredients:

1 refrigerated pie crust

1 pound fresh broccoli spears (chopped)

1 and 1/2 pounds fresh spinach (approximate)

1 small onion (minced)

1 clove garlic (minced)

3 slices of presunto or ham (cut into small dice)

5 whole eggs

1 and 1/2 cups whole milk

2 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces of shredded cheese (any favorite)

Preparation:

Preheat oven to 375 degrees F.

Prepare pie crust by pressing into a large tart pan, or pie dish.

Saute the onion, garlic and presunto in the butter until onion is translucent. Add the broccoli and cook for a few minutes. Add the spinach and cook until slightly wilted. Season with the salt and pepper.

Drain any liquid and set aside to cool.

Meanwhile, beat the eggs in a medium bowl. Add the milk and cheese and mix well.

Pour the broccoli mix evenly over the pie shell then the egg mixture. Be sure the broccoli is submerged in the eggs.

Cook for about 35-45 minutes until golden. Test by poking with a fork which come out clean.

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Photo Gallery / Recipes / Side Dish / soup / Soups

Tortellini Spinach Soup

You can make a great healthy soup in just 15 minutes with this easy recipe. Enjoy! 

Ingredients:

2 packages of frozen tortellini soup mix (I use Angy’s)

2 scallions (finely sliced)

1/2 roasted red pepper (cut into small cubes)

4 cups of fresh spinach

Black pepper for garnish

Chopped scallions for garnish

Preparation:

Cook the tortellini to package directions. Add scallions, red pepper and spinach during the last 5 minutes of cooking time.

Season with black pepper and scallions before serving.

 

 

Appetizers / Photo Gallery / Recipes

Roasted Butternut Squash Spinach Apple Salad with Pecans and Maple Vinaigrette

I made my usual fall harvest trip in October to buy my 50 pound bag of potatoes. While there I picked up a bag of fresh spinach, fresh picked apples and squash which gave me the inspiration to make this fresh Butternut Squash Spinach and Apple Salad.

I made a light vinaigrette with maple syrup which gave the salad a tangy sweet maple flavor to compliment the squash and tone down the bitterness of the spinach. I can guarantee you that if you’re not a fan of spinach you’ll enjoy this salad.

Ingredients:

4 cups fresh spinach

1/2 small roasted butternut squash (recipe below)

1 large apple (chopped into small pieces)

Chopped pecans

Dressing:

Maple Syrup Vinaigrette

1/4 cup apple cider vinegar

2 tablespoons olive oil

2 teaspoons of maple syrup or more if you want more maple flavor

pinch of salt

1/4 teaspoon of mustard

Instructions for squash:

Peel and cut the squash into 1 inch pieces and sprinkle with salt, a little olive oil and paprika. Cook in a small cookie sheet that has been coated with cooking spray for about 15-20 minutes at 350 degrees F., or until it is tender. Shake pan once in a while.

Instructions for salad:

Mix all the dressing ingredients into a small jar with a lid and shake vigorously. Set aside until you arrange the salad as follows;

Layer the spinach in the serving bowl. Arrange the pieces of squash and apples on top. Add the dressing and top with pecans.

 

 

Main Dish / Photo Gallery / Side Dish

Spinach & Cheese Omelet Wrap with Salsa

 

Spinach & Cheese Omelet with Salsa – A perfect healthy lunch or dinner that’s under 350 calories in just 5 minutes.

It’s perfect for those days when you’re feeling a little bit lazy!

Ingredients:

1 fajita wrap

2 eggs

1 cup of baby spinach (washed and dried)

Shredded cheese

salt

pepper

Salsa

Instructions:

Coat a medium non stick skillet with cooking spray. Add eggs and cook for 45 seconds on low medium heat. Add spinach, salt and pepper.

Cook for about 1 minute. Flip the omelet over and add cheese. Cover the omelet with the wrap to heat it a little.

Flip the wrap onto a plate. Add your favorite salsa. Roll up the omelet inside the wrap. Eat and enjoy!

 

 

 

 

 

 

Main Dish / Photo Gallery / Recipes / Side Dish

Crustless Spinach and Broccoli Quiche

Spinach and brocolli quiche

Crust-less Spinach and Broccoli quiche is an amazing savory dish. This is my go to dish for meatless hearty lunch, but I also prepare it as a side dish.

Did you know that 2 cups of Spinach has only 20 calories and 2 cups of Broccoli has 60?

 

Ingredients:

1 pound package frozen broccoli spears or (1 bunch fresh)

4 cups fresh Baby Spinach (approximate)

1/2 small onion (finely minced)

6 eggs

1 cup whole milk

1 cup shredded cheese

1 tablespoon melted butter or margarine

1/2 teaspoon salt

crushed black pepper

Preparation:

Pre heat oven to 350 degrees F.

Steam or cook broccoli in a small amount of water until tender. Drain, chop into small pieces and place in a bowl. Cook spinach in a skillet with butter and cook until slightly wilted. Drain any moister and add to the broccoli. Let mixture cool.

Beat eggs with milk, salt and pepper. Add to the broccoli mix and mix well.

Grease a deep dish souffle pan or baking dish with margarine or cooking spray. Add broccoli mix evenly submerging the mix into eggs. Top with the cheese.

Bake at 350 for 25-30 minutes until a tooth pick comes out clean.

Let sit for 5-10 minutes before serving. Enjoy!