Search Results for "Spinach"
Recipe Results 18 of 61 pages
Baby Greens Salad With Strawberries and Blue Cheese
Ingredients 3 large or 5 medium strawberries, washed and hulled, from 1-pound container 2 tablespoons balsamic vinegar plus extra for berry puree 1/3 cup fruity, extra virgin olive oil 3/4 tablespoon sugar For the Salad: 5-6 ounces baby bitter greens mixture (spinach, arugula, mache, watercress) or all spinach Remaining strawberries, sliced 1/3 cup packaged oven-roasted
Crab Quiche
Crab Quiche Ingredients: 2 unbaked 9-inch pastry shells 6 large eggs 1-1/2 cups milk 1/4 tsp. salt 1/8 tsp. pepper 1/8 tsp. ground nutmeg 1-1/2 cups grated Parmesan cheese 1 cup shredded Swiss Cheese 3 Tbsp. all-purpose flour 6 to 8 oz. crabmeat 1 10 oz. frozen chopped spinach, thawed and well-drained Directions: In each
Crab and Rice Stuffed Mushrooms
Crab and Rice Stuffed Mushrooms Yield: 8 mushrooms Ingredients: 8 med. Portobello mushrooms 2½ cups cooked med. grain brown rice 1½ cups crab meat 1 cup chopped baby spinach ½ cup diced red pepper ½ cup muffuletta or hot olive pickle mix ½ cup light cream cheese ½ cup light goat or feta cheese 2
Beefy Vegetable Stuffed Peppers
Ingredients: 1 pound extra lean ground beef Black pepper to taste 1/2 teaspoon salt 1/2 teaspoon oregano 1 small onion, minced 1/2 cup quick cooking oatmeal 1 medium zucchini, coarsely grated 1 egg, lightly beaten One (10-ounce) package frozen chopped spinach, thawed and squeezed dry 3 medium bell peppers, cut in half lengthwise, cored Two
Breakfast Burrito Panini
Ingredients 2 hard-cooked eggs, sliced or chopped 2 whole wheat or white flour tortillas (8 inch) 1/2 cup baby spinach leaves 1/3 cup black bean and corn salsa 1/4 cup shredded Mexican cheese blend (1 oz) Directions Heat panini press according to manufacturer?s directions. Place 1/2 of the eggs in middle of each tortilla; top
Stuffed Breakfast Omelet
Stuffed Breakfast Omelet Ingredients: 2 tsp. Extra virgin olive oil ¼ cup finely chopped broccoli ¼ cup finely chopped spinach 1 large egg 1 Tbsp. milk 2 Tbsp. shredded Monterey Jack cheese ⅛ tsp. each salt and pepper 1 Tbsp. sour cream 1 Tbsp. finely chopped chives Directions: Heat oil in a small nonstick skillet
Oysters Rockefeller
Ingredients 3 dozen oysters 1 small onion 2 crushed bay leaves 1/2 teaspoon celery salt 1/8 teaspoon cayenne pepper 1/2 teaspoon salt 6 sprigs parsley 1/2 butter, melted 1 cup cooked spinach 1 teaspoon Worcestershire sauce 1/2 cracker crumbs 3 tablespoons sherry 1/2 grated Parmesan 3 to 5 slices bacon 1/2 bread crumbs Directions In
Berry Harvest Salad
Ingredients: 5 cups leaf lettuce, torn into bite-size pieces 2 one-half cups spinach leaves 1 one-half cup sliced strawberries 1 cup fresh boysenberries One-half cup thinly sliced green onions or – medium red onion, sliced One-quarter cup feta cheese crumbles One-half cup slivered almonds or chopped walnuts (toasted optional) Ingredients for Dressing: 4 teaspoons lemon
Greek Salad Sandwich with Cucumber & Basil
Ingredients 12 oz. small tomatoes, cored, halved, thinly sliced 6 cups spinach leaves, stems trimmed 1 1/2 cups thinly sliced cucumber 1 cup crumbled feta cheese (about 4 ounces) 1/3 cup coarsely chopped pitted black brine-cured olives 16 large fresh basil leaves, thinly sliced 1/4 cup olive oil 5 teaspoons fresh lemon juice 1 large
Garlic Pasta with Beans and Peppers
Ingredients: 1 1/2 medium heads garlic cloves separated and peeled 2 cups cold water 1 tsp salt 3 orange bell peppers 6-8 ounces baby spinach 10 ounce package penne pasta 1 (19 ounce) can white beans low sodium, rinsed, and drained 1 tbsp balsamic vinegar 1/4 cup finely shredded Parmesan cheese Directions: Reserve 6 large
