Pesto Chicken Florentine
Rated: Submitted By: MINERFAMILY Photo By: NATALIESHD Prep Time: 20 Minutes Cook Time: 35 Minutes Ready In: 55 Minutes Servings: 4
"Spinach, chicken and pasta are smothered in a glorious creamy pesto sauce." INGREDIENTS: 2 tablespoons olive oil 1 (4.5 ounce) package dry Alfredo sauce mix 2 cloves garlic, finely chopped 2 tablespoons pesto 4 skinless, boneless chicken breast halves - cut into strips 1 (8 ounce) package dry penne pasta 2 cups fresh spinach leaves 1 tablespoon grated Romano cheese DIRECTIONS: 1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes. 2. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside. 3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain. 4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix
Herbed Greek Roasted Potatoes with Feta Cheese
Rated: Submitted By: Cat Lady Cyndi Photo By: tahoegirl Prep Time: 20 Minutes Cook Time: 1 Hour 20 Minutes Ready In: 1 Hour 40 Minutes Servings: 10
"These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese." INGREDIENTS: 5 pounds potatoes, cut into wedges 6 cloves garlic, minced 3/4 cup olive oil 1 cup water 1/4 cup fresh lemon juice sea salt to taste ground black pepper to taste 1 1/2 tablespoons dried oregano 1 teaspoon chopped fresh mint 1 (8 ounce) package crumbled feta cheese
DIRECTIONS: 1. Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish. 2. Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish. 3. Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve
Sausage &Potato casserole
Ingred 750g 200g 10g 500ml 250ml 250ml 75g 2 TT TT Potato wedges Diced spiced beef Butter Sour cream Cheddar cheese, grated Mozzarella cheese, grated sausage, diced Spring onions, sliced Salt Pepper
How to cook 1. 2. 3. 4. 5. 6. 7. 8. Preheat the oven to 180C. Toss the Wedges in olive oil, salt and pepper and bake at 180C for 20 minutes. Saut off the diced spiced beef in a little butter until golden and crisp. Spoon the baked Wedges into the base of a casserole dish. Top a layer of spiced beef, cream cheese, cheddar, mozzarella, sausage and spring onions. Repeat the layers until the top of the casserole dish is reached. Season with salt and pepper throughout. Bake 180C for 20 minutes, or until the cheese is melted and the top is beginning to crisp up.
Broccoli Gratin
100g 1 50g 5ml 5ml 5ml 200g 250g 50g 50g TT TT
Diced Onion Garlic clove, minced Butter Thyme Chilli flakes* Tomato paste Tomatoes, chopped Broccoli Mozzarella, grated Cheddar, grated Salt Pepper
Set the oven to 180C. Melt the butter in a pan over a low heat. 1. 2. 3. 4. Gently sweat off the onions and the garlic. Add the chilli flakes and the tomato paste and allow to cook. To the pot add the chopped tomatoes and cook down. Stir through the Broccoli and transfer into a casserole dish.
5. 6.
Season with salt and pepper to taste. Sprinkle over the grated cheese and place in the oven at 180C, allowing the cheese to melt and become golden and crisp.
Greek Spinach Bake
6 ServingsPrep: 10 min. Bake: 1 hour Ingredients
2 cups (16 ounces) 4% cottage cheese 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 8 ounces crumbled feta cheese 6 tablespoons all-purpose flour 1/2 teaspoon pepper 1/4 teaspoon salt 4 eggs, lightly beaten Directions In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. Spoon into a greased 9-in. square baking dish. Bake, uncovered, at 350 for 1 hour or until a thermometer reads 160. Yield: 6 servings.
Easy Baked Tomato Pasta with Spinach
ngredients 2 c whole-wheat penne 1 tablespoon plus 1 teaspoon olive oil, divided 1 4 c clove garlic, minced baby spinach
3 c 1 T
diced tomato, divided dried oregano (or any herb) Pinch of salt
34 c
shredded low- fat cheddar cheese, divided
instructions 1. Preheat oven to 350 F. 2. In a large pot of boiling water, cook pasta according to package directions until al dente, about 12 minutes. Rinse penne under cold water and drain; set aside. 3. Heat 1 tablespoon of the oil in a skillet over medium. Add garlic and stir until fragrant. Add spinach and 2 cups of tomato; cook for 4 minutes, until spinach wilts. 4. In a medium bowl, combine remaining 1 cup of tomato, herbs, and salt. Transfer the cooked tomato mixture to the bowl and stir well. Add pasta to tomato mixture and combine thoroughly. Stir in 12 cup of the cheese. 5. Grease bottom of baking dish with remaining 1 teaspoon oil. Pour tomato pasta mixture into dish. Bake uncovered for 15 minutes, then remove from oven and sprinkle with remaining 14 cup cheese. Bake until cheese melts, about 4 more minutes. Let stand fo r 5 minutes before serving. OR * 1/2 yellow onion, diced * 3 garlic cloves, minced * 1 Tbs. extra-virgin olive oil * 1 Tbs. butter * 1 pinch crushed red pepper * 1 Tbs smoked paprika * 1 (26.46 oz) carton Pomi chopped tomatoes * 1/2 pound penne pasta, cooked * 4 cups baby spinach * 2 cups shredded mozzarella * 1/4 cup whole-wheat breadcrumbs * pinch of salt and pepper Preheat oven to 400. In a medium skillet, heat the oil and butter over medium-high. Once the butter starts bubbling, add the onions. Saute until they start to soften, 5 minutes. Add the garlic, crushed red pepper and paprika. Saute another minute. Stir in the tomatoes, season with salt and pepper, and simmer 5 to 10 minutes. Add in the cooked pasta and spinach. Stir to combine. Taste and adjust seasonings if needed. Pour mixture into a baking dish, sprinkle with cheese and breadcrumbs. Bake for 20 minutes. If the cheese isnt melted and started to bubble and brown, flip it to the broiler for maybe a minute.
Spinach and Cheese Bake
900g spinach, rinsed and chopped 225g feta cheese, crumbled 1 (250g) tub cottage cheese 1 small onion, chopped 3/4 teaspoon chicken seasoning
2 teaspoons chopped fresh dill 1/4 teaspoon ground black pepper salt to taste 215g breadcrumbs 60g butter, melted Preparation method Prep: 15 mins |Cook: 30 mins 1. Preheat oven to 180 C / Gas 4. Lightly grease one 23x33cm or similar sized baking dish. 2. In a large bowl, combine the spinach, feta cheese, cottage cheese, onion, chicken seasoning, dill, pepper and salt. Mix well and pour into 3. Mix together the breadcrumbs and butter. Sprinkle over spinach mixture prepared dish. and bake at 180 C for 30 minutes.
Spinach and Feta Lasagne
Ingredients Serves: 6
For the Filling 250g crumbled feta cheese 350g cooked spinach (frozen spinach works fine as well) 350g reduced fat cottage cheese pinch nutmeg pinch salt pinch pepper for the tomato sauce 1 tablespoon olive oil 1 onion, finely chopped 2 cloves garlic, finely chopped 1 tin (400g) tomato puree or passata 30ml water pinch oregano pinch thyme pinch basil pinch pepper 1 teaspoon salt 1 teaspoon sugar 1 tablespoon white wine vinegar
1 cup grated cheese, Edam or mozzarella 1 packet (375g) fresh lasagna sheets
Preparation method Prep: 20 minutes |Cook: 30 minutes 1. To make the tomato sauce: saute onion, garlic and a small amount of oil over a low heat until the onions and garlic turn clear. Add all other tomato sauce ingredients, using the water to rinse the tomato puree from the tin. Simmer over a low heat, stirring occasionally and allow to reduce a little. 2. To make the filling and assemble: preheat oven to 180 degrees C. Grease a medium size baking tray or casserole dish. 3. Combine all filling ingredients together in a bowl and mix well. Layer spinach mix with the lasagna sheets twice - starting with the spinach and finishing with a lasagna layer. Pour over the tomato sauce mixture and top with grated cheese. 4. Bake in the oven for 30 mins. Leave to stand after cooking as there is no egg to hold this together. The lasagne will stay warm for an hour or so at room temperature.