Penne with Spinach, Gorgonzola, and Walnuts Sunday, Aug 21 2016 

Kosher salt
8 oz. fresh baby spinach leaves (10 lightly packed cups)
1/4 cup coarsely chopped walnuts
12 oz. dried penne (3-1/2 cups)
3/4 cup heavy cream
2-1/2 oz. crumbled Gorgonzola (1/2 cup) Freshly ground black pepper
3 Tbs. thinly sliced fresh chives

Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink.

Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside.

Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach.

Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve.

Fine Cooking, Dec 2011/Jan 2012, page 12

Shrimp Linguine with Ricotta, Fennel and Spinach Tuesday, Mar 26 2013 

9 ounces fresh linguine
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
1 cup vertically sliced fennel bulb
1/2 cup thinly sliced shallots
2 garlic cloves, thinly sliced
1 (6-ounce) package fresh baby spinach
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 cup part-skim ricotta cheese

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.

Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.

Serves 4, Amount per 1 cup serving:
Calories 377, Fat 10.6g, Saturated fat 4.1g, Monounsaturated fat 4.6g. Polyunsaturated fat 0.9g, Protein 23.9g, Carbohydrate 43.6g, Fiber 4.8g, Cholesterol 122mg, Iron 2mg, dium 650mg, Calcium 296mg

Cooking Light, March 2013, page 26


Artichoke, Spinach, and White Bean Dip Wednesday, Feb 6 2013 

Hands-on time: 15 min. Total time: 35 min.

1/4 cup (1 ounce) grated fresh pecorino Romano cheese
1/4 cup canola mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 garlic cloves, minced
1 (15-ounce) can organic white beans, rinsed and drained
1 (14-ounce) can baby artichoke hearts, drained and quartered
1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350.

Place Romano cheese, 1/4 cup mayonnaise, 1 teaspoon lemon juice, salt, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth, Spoon into a medium bowl. Stir in the artichokes and spinach. Spoon the mixture into a 1-quart glass or ceramic baking dish coated with cooking spray.

Sprinkle with 1/2 cup mozzarella. Bake at 350 degrees for 20 minutes or until bubbly and brown.

Yield: 12 servings (serving size: 1/4 cup) CALORIES 87, FAT 5.4g (sat 1.4g. mono 2.3g, poly 1g), PROTEIN 3.7g, CARB 4.9g, FIBER 1g, CHOL 6mg, IRON 0.7mg, SODIUM 232mg, CALC 91mg

Cooking Light, April 2011, Page 178

Rosemary Chicken Panini with Spinach and Sun Dried Tomatoes Friday, Feb 10 2012 

Serves 4

2 Tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
4 four ounce chicken breast
1/8 teaspoon crushed red pepper
8 garlic cloves, thinly sliced
6 ounces baby spinach
Kosher salt and fresh ground pepper
8 slices of Italianb bread
1/2 cups of shredded fresh mozzarella cheese
3 Tablespoons butter

In a skillet over medium heat in a Tablespoon of oil, cook chicken breasts and rosemary.

In another skillet over medium high heat a Tablespoon of oil, cook sun-dried tomatoes, red pepper, 1/4 teaspoon of salt and garlic. Saute until garlic browns. Add spinach and cook until it wilts.

Top 4 slices of bread with butter. Turn over and cover with 1 Tablespoon cheese, 1 chicken breast, 1/4 spinach mixture, 1 Tablespoon cheese and the remaining slices of bread. Cook on a panini press until done. Serve.


Herb and Goat Cheese Stuffed Chicken Breasts with Red Pepper Couscous Wednesday, Jan 25 2012 

1/4 cup Panko (Japanese breadcrumbs)
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh flat-leaf parsley
1 (4 ounce) package goat cheese
4 (6 ounces) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1/4 teaspoon crushed red pepper
1 (10 ounce) package fresh spinach
Lemon wedges (optional)

Prheat broiler to high. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 Tablespoons cheese mixture into each pocket; close opening wiht a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.

Heat large nonstick skillet over medium-high heat; add 1 Tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir remaining 1/4 teaspoon salt.

Serves 4 (serving size: 1 chicken breast half and about 1/2 cup spinach).
Calories 348, Fat 12.9g (sat 5.4g, mono 5.2g, poly 1.3g), Protein 46.8g, Carb 10.7g, Fiber 3.7g, Chol 112mg, Iron 4.2mg, Sodium 579mg, Calc 114mg

Red Pepper Couscous

Cook 1 cup couscous according to package directions. Heat 2 teaspoons olive oil in a skillet ove medium-high heat. Add 1/2 cup chopped onion, 1/2 cup chopped red bell pepper, and 1/4 teaspoon salt; saute 7 minutes. Toss with couscous.

Serves 4
Calories 197, Fat 2.6g (sat 0.4g), Sodium 15.3mg

Cooking Light, April 2011, Page 80


Italian Bean Soup Thursday, Dec 15 2011 

Prep/Total Time 30 minutes, Yield 6 servings (about 2 qt.)

1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
3 garlic cloves, minced
2 Tbsp. olive oil
3 cans (14-1/2 oz. each) reduced-sodium chicken broth
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 oz.) Italian stewed tomatoes, undrained
1/4 cup minced fresh parsley
1 Tbsp. prepared pesto
1/4 cup uncooked orzo pasta
1 cup fresh baby spinach
1/4 cup grated Romano cheese

In a Dutch oven, saute the onion, potato, celery and garlic in oil until tender. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.

Add spinach and cook just until wilted. Sprinkle each serving with cheese.

Food Network Magazine, February/March 2011, Page 66


Tortellini Florentine Soup Thursday, Mar 10 2011 

9-oz. pkg. refrigerated tortellini 3-cheese tortellini
14-oz. cans reduced-sodium chicken broth
1 10-oz. container refrigerated light Alfredo sauce
2 cups shredded deli-roasted chicken
1/2 cup oil-packed dried tomato strips, drained
3 cups lightly packed packaged fresh baby spinach
1 oz. Parmesan cheese, shaved or shredded (optional)

1. In 4-quart Dutch oven cook  according to package directions. Drain and set aside.

2. In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. Add cooked tortellini and spinach to chicken roasted chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese.

Better Homes & Gardens, December 2008, by Julie Bagnull

Greek Fish Florentine Thursday, Mar 10 2011 

Serves 2  Hands-on time: 8 minutes Total time: 22 minutes

2 5-oz basa or tilapia fillets
5 grape tomatoes, sliced
1 clove garlic, thinly sliced
1 tbsp chopped fresh Italian-leaf parsley
Juice 1/2 lemon
2 large shallots, diced
1 tbsp olive oil
8 oz baby spinach
1/4 cup low-fat feta cheese

ONE: Preheat oven to 350°F. Place fillets and tomatoes in a glass baking dish. Sprinkle garlic and parsley over top and finish with lemon juice. Cover with foil and bake for 15 to 20 minutes, until fish is opaque and flakes easily with a fork.

TWO: In a medium skillet over medium-high heat, saute shallots in oil for 1 minute. Reduce heat to medium and add spinach, cooking until wilted, about 5 minutes. Stir in feta and heat until melted and evenly distributed.

THREE: To serve, place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes.

Nutrients per serving (5 oz fillet, 2 1/2 tomatoes, 1/4 cup spinach feta mixture): Calories: 311, Total Fat: 11 g, Sat. Fat: 3 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 3 g, Omega-3s: 270 mg, Omega-6s: 910 mg, Carbs: 20 g, Fiber: 6 g, Sugars: 2g, Protein: 36 g, Sodium: 491 mg, Cholesterol: 75 mg

Clean Eating, January 2011

Spinach with Garlic Vinaigrette Tuesday, Mar 8 2011 

1 1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 garlic cloves, minced
6 cups baby spinach leaves (about 6 ounces)
1/4 cup vertically sliced red onion

Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach and red onion; toss to coat.

Yield: 4 servings 
Cooking Light January/February 2011, page 34

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