I made this for brunch with the in-laws... very good! From Confident Choices cookbook... my favorite IC cookbook!
Ingredients:
2 (10 oz) pkg frozen chopped spinach (thawed)
3 eggs
1 C half & half (may substitute 1 C evaporated skim milk)
1 C crumbled feta cheese
2 T chopped green onions
1/2 t lemon zest, if tolerated
1/2 t salt
1/4 t pepper
1 unbaked 9 inch pie shell or handmade version here
Directions:
Pierce bottom of pie shell and bake for 5 minutes at 350. Cool slightly. Raise temperature of oven to 400. Drain spinach and press out all liquid (this can be done easily between layers of paper towels) Set aside. Whisk eggs and half and half (or milk) in bowl. Add cheese, green onions, lemon zest, salt, and pepper. Pour into partially baked pie shell. Bake on middle rack, 400 for 10 minutes, reducing oven temperature to 350 for the last 25 minutes.
Showing posts sorted by relevance for query spinach and feta. Sort by date Show all posts
Showing posts sorted by relevance for query spinach and feta. Sort by date Show all posts
Wednesday, March 28, 2012
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Tuesday, July 12, 2011
Spinach Stuffed Chicken Breasts
I had some extra spinach and chicken, so I did an ingredients search on Allrecipes and found this gem. I substituted Cottage Cheese for the Mayo to make it IC Friendly. I also left out wrapping it in bacon since I haven't tested bacon yet and wasn't feeling brave. Feel free to add if it's safe for you.
Ingredients:
1/2 cup Cottage Cheese (substitute for mayo)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
2 Tsp Minced Onion
4 skinless, boneless chicken breasts
Dash Rosemary
Dash Salt
1 Tbsp Olive Oil
Directions:
Preheat oven to 375 degrees. In a medium bowl, mix cottage cheese, spinach, feta cheese, garlic, and onion until well blended. Set aside. Carefully butterfly chicken breasts, making sure not to cut all the way through. Sprinkle the chicken with rosemary and salt. Brown Chicken in olive oil on stove-top first. Spoon spinach mixture into chicken breasts. Secure with a toothpick. Place in shallow baking dish. Cover. Bake in the preheated oven for 45 minutes, or until chicken is no longer pink in the center and the juices run clear.
Ingredients:
1/2 cup Cottage Cheese (substitute for mayo)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
2 Tsp Minced Onion
4 skinless, boneless chicken breasts
Dash Rosemary
Dash Salt
1 Tbsp Olive Oil
Directions:
Preheat oven to 375 degrees. In a medium bowl, mix cottage cheese, spinach, feta cheese, garlic, and onion until well blended. Set aside. Carefully butterfly chicken breasts, making sure not to cut all the way through. Sprinkle the chicken with rosemary and salt. Brown Chicken in olive oil on stove-top first. Spoon spinach mixture into chicken breasts. Secure with a toothpick. Place in shallow baking dish. Cover. Bake in the preheated oven for 45 minutes, or until chicken is no longer pink in the center and the juices run clear.
Saturday, May 19, 2012
Chicken Quesadillas
I wish every recipe I tried turned out fabulous. It seems alot of recipes I've been trying lately have turned out to be flops. Including one for Spinach and Feta Quesadillas I found on Pinterest. Yuck-a-rama! However, it was not a complete failure because I learned that making Quesadillas is actually really easy and not scary at all... I just needed to adjust the entire filling of the Quesadilla. Here is what I came up with. The hubs and I loved them soooo much it's going to be a new favorite and staple in our house. Love that!
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Ingredients:
4 small Flour Tortillas
1 10 oz can of Valley Fresh Organic Chicken Breast in water (or other IC friendly canned chicken)
3 oz of Cream Cheese (brick not tub)
1/2 small Yellow Onion, diced
1/3 Red Bell Pepper, diced
1/3 Green Bell Pepper, diced
1/3 Cup Green Onion, diced
1/3 Cup Black Beans (or whatever bean you can tolerate)
1/2 to 1 tsp Cumin (depending on your tolerance of Cumin... I can handle a full tsp)
1/2 Cup Mozzarella Cheese
1Tbsp Olive Oil
1tsp Butter
Directions:
1)Prepare filling: Drain can of chicken and put in a small pot along with the cream cheese. Heat on medium/low to melt the cream cheese. Meanwhile, saute the Yellow Onion, Red Bell Pepper and Green Bell Pepper in Olive Oil for about 5 minutes until onions are clear. When cheese is well melted and mixed into chicken add the Onion/Pepper mixture to it. Also add the Green Onion, Black Beans and cumin. Stir until mixed well and heated through. Just a couple minutes. The filling is ready.
2)Melt a touch of butter in a pan. Place a tortilla into the pan, swirl it around in the butter and repeat with all tortillas (only buttering one side of the tortilla). Add half the filling to one tortillas and sprinkle with half the Mozzarella cheese. Cook the Quesadilla butter side down until golden brown, about 2-3 minutes and then flip (Tip: To easily flip the Quesadilla place a plate onto the Quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.) Repeat for second Quesadilla
Makes 2 Quesadillas.
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4 small Flour Tortillas
1 10 oz can of Valley Fresh Organic Chicken Breast in water (or other IC friendly canned chicken)
3 oz of Cream Cheese (brick not tub)
1/2 small Yellow Onion, diced
1/3 Red Bell Pepper, diced
1/3 Green Bell Pepper, diced
1/3 Cup Green Onion, diced
1/3 Cup Black Beans (or whatever bean you can tolerate)
1/2 to 1 tsp Cumin (depending on your tolerance of Cumin... I can handle a full tsp)
1/2 Cup Mozzarella Cheese
1Tbsp Olive Oil
1tsp Butter
Directions:
1)Prepare filling: Drain can of chicken and put in a small pot along with the cream cheese. Heat on medium/low to melt the cream cheese. Meanwhile, saute the Yellow Onion, Red Bell Pepper and Green Bell Pepper in Olive Oil for about 5 minutes until onions are clear. When cheese is well melted and mixed into chicken add the Onion/Pepper mixture to it. Also add the Green Onion, Black Beans and cumin. Stir until mixed well and heated through. Just a couple minutes. The filling is ready.
2)Melt a touch of butter in a pan. Place a tortilla into the pan, swirl it around in the butter and repeat with all tortillas (only buttering one side of the tortilla). Add half the filling to one tortillas and sprinkle with half the Mozzarella cheese. Cook the Quesadilla butter side down until golden brown, about 2-3 minutes and then flip (Tip: To easily flip the Quesadilla place a plate onto the Quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.) Repeat for second Quesadilla
Makes 2 Quesadillas.
Tuesday, July 19, 2011
Creamy Spinach Pasta
I finally created a spinach pasta and sauce that I liked (been trying a while). I think the garnish of Feta Cheese really adds that needed extra zing so don't hold back!
Ingredients:
3 Servings Linguini (or other pasta of your choice)
2 Cups packed Fresh Spinach
2 Tbsp Olive Oil
4 Tbsp Butter
1 Tbsp Flour
1/2 tsp Minced Garlic (= to 2 fresh cloves garlic)
1/2 pint Whipping Cream (about 1 1/2 Cups)
1/4 Tsp Kosher Salt
Feta Cheese to Garnish... about 1/3 Cup depending on how much you want
Directions:
Cook pasta per instructions on package. Melt butter in a saucepan and add the flour, mixing until creamy. Slowly add the Whipping Cream, Minced Garlic, and Salt while whisking. Cook over medium heat continuing to whisk until creamy. In a separate pan, saute the Spinach in Olive Oil until wilted (just a few minutes). Add to Sauce before serving and mix well. Add any additional flour to thicken more if desired (will thicken upon standing too). Pour Sauce over Pasta and Garnish with Feta Cheese. I served with Cheesy Garlic Toast
Yields 2 large or 3 regular servings
3 Servings Linguini (or other pasta of your choice)
2 Cups packed Fresh Spinach
2 Tbsp Olive Oil
4 Tbsp Butter
1 Tbsp Flour
1/2 tsp Minced Garlic (= to 2 fresh cloves garlic)
1/2 pint Whipping Cream (about 1 1/2 Cups)
1/4 Tsp Kosher Salt
Feta Cheese to Garnish... about 1/3 Cup depending on how much you want
Directions:
Cook pasta per instructions on package. Melt butter in a saucepan and add the flour, mixing until creamy. Slowly add the Whipping Cream, Minced Garlic, and Salt while whisking. Cook over medium heat continuing to whisk until creamy. In a separate pan, saute the Spinach in Olive Oil until wilted (just a few minutes). Add to Sauce before serving and mix well. Add any additional flour to thicken more if desired (will thicken upon standing too). Pour Sauce over Pasta and Garnish with Feta Cheese. I served with Cheesy Garlic Toast
Yields 2 large or 3 regular servings
Tuesday, July 5, 2011
Sweet White Pizza
I've tried three different IC Friendly Pizza recipes and came up with this one that is a combination of my favorite parts of each. It can be easily changed to adapt to your taste by adding and subtracting vegetables. However, I would suggest trying this recipe as-is because it is so good!
Ingredients:
Boboli Original Pizza Crust (I can handle this one w/ Prelief, but you can also make a simple crust from scratch which I have done before)
1 Cup Heavy Cream
1/2 Tsp Minced Garlic
3Tbsp Butter
1 Tbsp Cornstarch (to thicken sauce)
1/2 Cup Mozzarella Cheese
1/4 Cup Feta Cheese
1/4 Cup Fresh Spinach
1/4 Cup Fresh Basil
1/4 Cup sliced Black Olives
1 Small Onion chopped
1-2 Tsp Brown Sugar
Sprinkle dried Oregano
Directions:
To make the sauce, combine Cream, Garlic, 1Tbsp Butter, and Cornstarch. Heat in pot until until thickened. Add sauce to pizza crust. Caramelize the onions by sauteing in 1 tbsp butter until golden. Once Golden add another tablespoon butter and Brown Sugar. Cook until all brown sugar has melted. Add the onions, Black Olives, most of the Mozzarella, Spinach, Basil, the rest of the Mozzarella, Feta, and finally sprinkle with Oregano. Bake at 450 for 8-10 minutes.
Boboli Original Pizza Crust (I can handle this one w/ Prelief, but you can also make a simple crust from scratch which I have done before)
1 Cup Heavy Cream
1/2 Tsp Minced Garlic
3Tbsp Butter
1 Tbsp Cornstarch (to thicken sauce)
1/2 Cup Mozzarella Cheese
1/4 Cup Feta Cheese
1/4 Cup Fresh Spinach
1/4 Cup Fresh Basil
1/4 Cup sliced Black Olives
1 Small Onion chopped
1-2 Tsp Brown Sugar
Sprinkle dried Oregano
Directions:
To make the sauce, combine Cream, Garlic, 1Tbsp Butter, and Cornstarch. Heat in pot until until thickened. Add sauce to pizza crust. Caramelize the onions by sauteing in 1 tbsp butter until golden. Once Golden add another tablespoon butter and Brown Sugar. Cook until all brown sugar has melted. Add the onions, Black Olives, most of the Mozzarella, Spinach, Basil, the rest of the Mozzarella, Feta, and finally sprinkle with Oregano. Bake at 450 for 8-10 minutes.
Tuesday, August 9, 2011
Cheesy Spinach Burgers
Flavorful burgers for hosting an IC-Friendly a cookout!
Ingredients:
1lb Ground Beef
1 Cup Fresh Spinach Leaves (minus the stems), chopped
1/2 Cup White (or green, if it's easier for your bladder) Onion, finely sliced
1/2 Cup Dried Bread Crumbs
3 Tbsp Plain Cream Cheese
1/3 Cup Feta Cheese
1 Tbsp Dried Basil
1/4 Tsp Kosher Salt
1/8 Tsp Black Pepper
White American Cheese Slices
Hamburger Buns
Directions:
Mix all ingredients in a large mixing bowl. Stir until a fairly uniformed mixture appears. Form into 4-5 patties (depending on how big of a burger you want). Cook burgers on grill or stove top about 10-15 minutes. Top with American Cheese and Hamburger Buns.
Ingredients:
1lb Ground Beef
1 Cup Fresh Spinach Leaves (minus the stems), chopped
1/2 Cup White (or green, if it's easier for your bladder) Onion, finely sliced
1/2 Cup Dried Bread Crumbs
3 Tbsp Plain Cream Cheese
1/3 Cup Feta Cheese
1 Tbsp Dried Basil
1/4 Tsp Kosher Salt
1/8 Tsp Black Pepper
White American Cheese Slices
Hamburger Buns
Directions:
Mix all ingredients in a large mixing bowl. Stir until a fairly uniformed mixture appears. Form into 4-5 patties (depending on how big of a burger you want). Cook burgers on grill or stove top about 10-15 minutes. Top with American Cheese and Hamburger Buns.
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