Cheese Tortellini With Spinach, Peas, and Brown Butter

All you need is 5** ingredients and 25 minutes to get this vegetarian meal on the table!  Recipe serves 4.

What you’ll need:

  • 1 pound fresh or frozen cheese tortellini
  • 1 cup frozen peas
  • 2 tablespoons butter
  • 6 cups spinach
  • 1 tomato, chopped
  • 1 teaspoon lemon zest, plus 1 tablespoon of juice from lemon
  • salt
  • pepper

What you’ll do:

  • Cook the tortellini according to package directions.  Add the peas to the pot during the last minute of cooking.
  • Melt the butter in a large skillet over medium heat.  Cook and stir frequently, 2-3 minutes, or until golden.
  • Add the spinach and the tomato to the skillet, tossing occasionally, 4-5 minutes.
  • Add the cooked tortellini, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Toss to combine before serving.

**Butter, salt and pepper are considered staple pantry ingredients and are not included when counting ingredients.

Recipe and image from Real Simple. 

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Spaghetti with Spinach and Sausage

This is the easiest spaghetti recipe you’ll ever find!  You won’t have to slave over a hot stove browning the meat.  Recipe serves 4.  Serve with apple slices.

What you’ll need:

  • 8 ounces spaghetti noodles, broken in half
  • 1 cup marinara sauce
  • 4 fully cooked chicken sausage links, sliced
  • 8 cups spinach, torn (about 5 ounces)

What you’ll do:

  • Cook the spaghetti according to package directions.
  • Drain and return to pot.
  • Add the marinara sauce, sliced sausage and spinach.
  • Cook until the spinach is wilted.

Recipe and image from Real Simple.

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Spinach Dip

Watching football this weekend?  Whip up this 5-ingredient appetizer and serve with assorted veggies and baked chips.  This recipe costs about $0.38 a serving.

What you’ll need:

  • 1 package (10 ounces) frozen spinach, thawed and squeezed dry
  • 3/4 cup fat free Greek yogurt
  • 3/4 cup reduced-fat mayonnaise
  • 2 scallions, white part only, thinly sliced
  • salt
  • pepper

What you’ll do:

  • Blend together the thawed spinach, Greek yogurt, mayonnaise and scallions until smooth.
  • Season with salt and pepper.
  • Keep cold until serving.

Recipe and image from all you magazine.

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Spinach and Feta-Stuffed Focaccia

This calzone-like roll is filled with the flavors of the Mediterranean:  feta, raisin and pine nuts.  This recipe makes 6 servings.

What you’ll need:

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 2 (6-ounce) packages baby spinach
  • 3/4 cup crumbled feta cheese
  • 2/3 cup golden raisins
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 can refrigerated pizza crust dough
  • 1 tablespoon milk
  • 1 tablespoon water
  • 1/4 cup grated Parmesan cheese

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Heat oil in a nonstick skillet over medium-high heat.  Add onion and garlic and saute 1 minute.
  • Add half of the spinach and cook until wilted, about 1 minute.  Add the remaining spinach and cook, stirring constantly, until wilted, about 2 minutes.
  • Remove from heat and add in the feta, raisins, pine nuts, lemon juice, oregano, salt and ground red pepper.
  • Place the dough on a baking sheet covered with cooking spray.  Pat the dough out into a 15 x 12 rectangle.
  • Spread the spinach mixture lengthwise over half of the dough – leaving a 1-inch border.
  • Fold the other half of the dough over the filling, pressing the edges together with a fork.
  • Cut 5 1-inch diagonal slits on top.
  • Combine the milk and water; brush evenly over the dough.
  • Sprinkle with Parmesan and bake until golden, about 15 minutes.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Powerhouse Vegetable Medley

This hot side dish gets a punch of bright flavor from a light raspberry vinaigrette.  Makes 6 servings in 30 minutes.

What you’ll need:

  • 1/2 cup light raspberry vinaigrette
  • 3 carrots, thinly sliced
  • 2 cups broccoli florets
  • 4 cups fresh spinach leaves
  • 1/2 cup shredded colby and monterey jack cheese

What you’ll do:

  • Bring 1/4 cup of the dressing to a boil with the carrots in a saucepan; cover.
  • Simmer on low heat for 4 minutes.
  • Stir in the broccoli and simmer for 4 minutes, or until crisp-tender.
  • Add the spinach and cheese and mix lightly.
  • Toss with the remaining 1/4 cup dressing and serve.

Recipe and image from Kraft Recipes.

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Spinach Almond Chicken

A green, cheesy crust keeps the chicken moist.  Serve on top of spaghetti with a light marinara sauce.  Recipe serves 4.

What you’ll need:

  • 2 cups baby spinach, chopped
  • 2 tablespoon almonds, chopped
  • 4 teaspoons shredded mozzarella cheese
  • 2 teaspoon bread crumbs
  • salt and pepper
  • 4 tablespoon light mayonnaise
  • 4 boneless, skinless chicken breasts

What you’ll do:

  • Preheat the oven to 425 degrees.
  • Combine all of the ingredients, except the chicken.
  • Place the chicken on a baking sheet lined with foil.
  • Spoon the spinach mixture on top of each piece of chicken.
  • Bake 25 to 30 minutes or until the chicken is cooked through.

Recipe and image from chocolate & carrots.

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Red Bean and Spinach Burritos

Most burritos you find at chain-Mexican restaurants are full of high-calorie ingredients and their portion size is more than double what you need.  Make this nutrient rich burrito at home served with a side of guacamole and carrots for dipping.  Recipes makes 4 burritos in under 30 minutes.

What you’ll need:

  • 1 cup rice (use brown for added nutrients)
  • 8 whole-wheat flour tortillas
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh cilantro
  • 1 cup shredded Monterey Jack cheese
  • 6 ounces fresh baby spinach
  • salsa
  • sour cream or Greek yogurt

What you’ll do:

  • Heat the oven to 350 degrees.
  • Cook the rice according to package directions.
  • Wrap the tortillas in aluminum foil and heat in oven for 15 minutes.
  • Saute the onion in olive oil over medium heat until softened, about 3 minutes.
  • Add the rice, the beans and salt and cook for 2 minutes.
  • Stir in the cilantro.
  • Divide the rice-and-bean mixture among the warm tortillas.
  • Top with 1/4 cup cheese (on each burrito) and spinach and roll.
  • Serve with salsa and sour cream, if desired.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!