Spinach and Feta Mashed Potatoes

Spinach and Feta Mashed Potatoes

Spinach and Feta Mashed Potatoes

Ingredients
  • 2 to 2.5 lbs. russet potatoes $1.85
  • 3 Tbsp butter $0.27
  • ¼ tsp garlic powder $0.02
  • ½ tsp salt $0.03
  • Freshly cracked pepper $0.05
  • ¼ cup milk $0.11
  • 2 cups (packed) fresh spinach $1.34
  • 2 oz. crumbled feta $1.12
 Instructions
  • Wash the potatoes well, then prick the skin several times with a fork. Place the potatoes on a microwave safe plate and microwave on high for 5 minutes. Pierce the potatoes in the center with a fork to test for doneness. If they still feel crunchy in the center, microwave longer, one minute at a time, until they are tender in the middle (mine took about 8 minutes).
  • Let the potatoes cool for just a few minutes. Slice the potatoes into several pieces to make them easier to mash, then transfer to a large bowl. Add the butter, garlic powder, salt, some freshly cracked pepper, and milk. Mash the potatoes until the butter is melted and the seasonings are evenly distributed.
  • Add the fresh spinach and stir it into the potatoes. Allow the residual heat of the potatoes to partially wilt the spinach. Leaving the spinach only partially wilted gives the potatoes more texture and volume.
  • Finally, crumble the feta cheese over top and fold it into the potatoes. Taste the potatoes and adjust the salt, pepper, or butter if needed.

Spinach, mushroom & feta crustless quiche

spinach, mushroom & feta crustless quiche

Spinach, mushroom & feta crustless quiche

Ingredients
  • 8 oz. fresh mushrooms $1.99
  • ½ tsp minced garlic $0.06
  • as needed non-stick spray $0.02
  • 1 (10 oz.) box frozen spinach $1.09
  • 4 large eggs $0.83
  • 1 cup milk $0.39
  • 2 oz. feta cheese $0.87
  • ¼ cup grated parmesan $0.39
  • ½ cup shredded mozzarella $0.50
  • to taste salt & pepper $0.05
 Instructions
  • Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
  • Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
  • Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
  • In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
  • Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes

Ingredients
  • ½ lb. frozen spinach, thawed $0.78
  • ⅛ tsp garlic powder $0.02
  • ⅛ tsp red pepper flakes (optional) $0.02
  • Salt and pepper $0.05
  • 2 medium Roma tomatoes $0.80
  • 4 large eggs $0.86
  • 2 Tbsp cream or half and half $0.24
  • ½ cup shredded cheese $0.63
 Instructions
  • Preheat the oven to 400 degrees. Coat a 2 quart casserole dish with non-stick spray or coat with butter. Thaw the spinach and squeeze out most of the moisture (no need to go overboard here, just make sure it’s not dripping).
  • Cut the tomatoes into chunks and place them in the bottom of the casserole dish. Sprinkle the spinach over the tomatoes. Season the tomatoes and spinach with the garlic powder, red pepper flakes, a pinch of salt, and some freshly cracked pepper (about 5 cranks of a pepper mill).
  • Crack the eggs on top of the spinach and tomatoes. Drizzle the cream over everything in the dish, then top with the shredded cheese. Bake the dish in the oven for 15-20 minutes, or until the whites are opaque, but still soft and moist (they should jiggle slightly when you shake the dish). The exact cooking time will depend on the size and shape of your dish, so begin checking for doneness at around 15 minutes.

Creamy Tomato & Spinach Pasta

Creamy Tomato & Spinach Pasta

Creamy Tomato & Spinach Pasta

Ingredients
  • 1 Tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 (15 oz.) can diced tomatoes
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • pinch red pepper flakes (optional)
  • freshly cracked pepper to taste
  • ½ tsp salt
  • 2 Tbsp tomato paste
  • 2 oz. cream cheese
  • ¼ cup grated Parmesan
  • ½ lb. penne pasta
  • ½ (9 oz.) bag fresh spinach
 Instructions
  • Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
  • While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
  • Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
  • Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
  • Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Mushroom Spinach and Swiss French Bread Pizzas

Mushroom Spinach and Swiss French Bread Pizzas

Mushroom Spinach and Swiss French Bread Pizzas

Ingredients
  • 3 Tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 8 oz. button mushrooms
  • 8 oz. frozen spinach
  • salt & pepper to taste
  • 16″ loaf soft French bread
  • 4 slices Swiss cheese
 Instructions
  • Wipe the mushrooms clean, then slice thinly. Add 1 tablespoon of olive oil to a large skillet along with the minced garlic. Sauté the garlic over medium heat for one minute or just until fragrant. Add the sliced mushrooms and sauté for 3-5 minutes more, or until they are limp and dark brown (add a pinch of salt to help them release their moisture if needed).
  • Add the frozen spinach to the skillet and continue to sauté until it is heated through. Season the mushrooms and spinach with salt and freshly cracked pepper to taste (I used about ¼ tsp salt and 10 cranks of a pepper mill.
  • Adjust your oven rack so that the top of the French bread will be 5-6 inches from the broiler unit. Preheat the broiler on high for a few minutes. While it’s heating, cut the loaf of French bread into two 8 inch sections, then slice each piece in half lengthwise to open like a sandwich.
  • Line a baking sheet with foil. Place the pieces of French bread on the baking sheet open side up. Brush the remaining 2 tablespoons of olive oil over the open surface of the bread. Place the bread under the broiler for about 3 minutes, or just until it is golden brown.
  • Top each piece of bread with ¼ of the spinach and mushroom mixture, and one piece of swiss. Return the topped bread to the oven and broil for 1-2 minutes, or just until the cheese is hot and bubbly. Watch them closely to prevent burning. Serve hot.

Farro with Cherry Tomatoes, Spinach and Shaved Parmesan

FARRO WITH CHERRY TOMATOES, SPINACH AND SHAVED PARMESAN

 

Farro with Cherry Tomatoes, Spinach and Shaved Parmesan

Ingredients:
  • 1½ cups of uncooked farro – I used Trader Joe’s 10 minute farro
  • 1 veggie bouillon cube.
  • 1½ cups of cherry tomatoes – sliced in half
  • 4 cups of baby spinach – roughly chopped
  • ½ cup of walnut pieces
  • ⅓ to ½ cup of shaved parmesan
  • 2 tbs minced red onion
  • 3 tbs olive oil
  • 1 tbs red wine vinegar
  • 1 garlic clove – minced or put through a garlic press
  • 8 twists of black pepper from a pepper mill
  • pinch of salt

See full instructions on: greenvalleykitchen.com

Spinach and Artichoke Bubble Bake

Spinach & Artichoke Bubble Bake

Spinach and Artichoke Bubble Bake

Ingredients:

1 container of Pillsbury Grands Flaky Layers Biscuits (8 count)

3 cups of Frozen and defrosted Spinach

2 Cups Shredded Mozzarella (divided in half)

1 can of Artichoke Hearts

1-8oz container of Cream Cheese

1/2 cup Grated Parmesan

1 cup Sour Cream

1 tsp. Cayenne Pepper..optiona but SO good, it really makes this amazing!

S&P to taste

a 9×9 square oven safe dish (Pyrex)
See full instructions on : www.ohbiteit.com