Spinach, wild mushroom and cheese rouladeIngredients. low calorie, fresh produce and spinach. Mix the remaining soft cheese with the mushrooms and spread the mix over the baked omelette
Add dry ingredients to spinach/cheese mixture. Finely chopped Spinach - 1 to 1. 25 cup (I have used fresh baby spinach). Feta cheese - 1/2 cup (crumbled). Grated Cheese - 2 tablespoon (I have used parmesan). Take Chopped spinach, crumbled Feta cheese and grated parmesan (reserve 1. Equally divide dough into muffin tray (I had 6 pieces) sprinkle some cheese on top
Salt & pepper to taste. Once I had it tossed all together, it morphed into this perfect summer salad – sweet strawberries, crisp spinach, creamy goat cheese, crunchy pecans and herbaceous pesto
How to prepare spinach. Cheese, Vegetables. Cellophane packaged (very curly type), or frozen spinach is more tender and makes better foods than the flat, broad-leafed spinach, which is tough
Next, add drained spinach to the pan, along with the steamed broccoli. It shouldn't be news to anybody that reads my blog regularly that I love baked anything with cheese
Quinoa, Spinach, Cheese, and Egg Casserole. Drain spinach if using frozen. You can toy with different cheeses, but I stuck with cheddar because I always have that on hand
)Spinach, Artichoke, and Goat Cheese Stuffed Mushrooms (adapted from Circle B Kitchen). Once dry, stuff the mushrooms with the spinach mixture and place on the prepared pan
DSO and I both love spinach artichoke dip. we are also big fans of mac n' cheese. The creaminess of the sauce, broken up by chunks of artichoke and spinach, was as big a hit in the middle of summer as I know it will be when the leaves are falling
Why have leftovers when we can have Three Cheese White Pizza with Spinach. I almost always have fresh baby spinach, in the house, but today, I didn’t so I used frozen
package fresh spinach, tough stems removed and washed. Divide the mushrooms and spinach into four equal parts and sprinkle ¼ of the mushrooms and spinach over the sauce
Spinach & Cheese Lasagna Roll-UpsIngredients9 oz. package of fresh spinach, coarsely chopped1 ½ tbl. olive oil1/3 cup onions, chopped1 large clove of garlic, smashed & minced6 medium button mushrooms, stems removed, coarsely chopped1 tbl. can of crushed tomatoes (or 3 cups fresh tomatoes, seeded & diced)2 tbl. sugardash of saltdash of ground black pepper1 Bay leaf1 sprig of fresh Rosemary8 lasagna noodles1 cup part-skim Ricotta cheese¾ cup shredded Mozzarella cheese 5 tbl. finely shredded fresh Parmesan cheese2 tbl. fresh basil, chopped1 lightly beaten egg white8 lasagna noodles8 slices Mozzarella cheese, cut in halfDirections· Steam the spinach about 5-6 minutes until wilted and tender, drain and let cool (rinse with cold water to stop cooking), and squeeze out excess moisture by twisting in a towel, then set aside· In a medium saucepan, heat the olive oil over medium heat until just hot· Add the onion and garlic to the hot oil and cook for 2 minutes, stirring occasionally · Add the mushrooms, and continue cooking until mushrooms give off their liquid, stirring often· When mushrooms have given off their liquid, add the sherry and continue cooking about 1 minute· Add the crushed tomatoes and tomato paste, 1 tsp. Parmesan cheese and the remaining 2 tbl. add the steamed spinach and egg white, and stir well to combine· Boil the lasagna noodles as directed on the package, then drain and rinse with cold water· Evenly spread ¼ cup of the filling on each lasagna noodle (all the way down the noodle from one end to the other), spread 1 tablespoon of the tomato sauce on top of the filling. Parmesan cheese· Bake covered at 350° for about 25 minutes· Uncover, top with the slices of Mozzarella and broil for about 2-3 minutes until lightly browned and cheese starts to melt
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