Spinach Stuffed Shells

Spinach Stuffed Shells w/ Red Sauce, by Ellen


Ingredients

1 box jumbo pasta shells

1 10 oz package frozen spinach, thawed

1 24 oz container cottage cheese

1 15 oz container ricotta cheese

1 cup mozzarella cheese, shredded

2 teaspoons oregano

8 slices mozzarella cheese

any red pasta sauce

Weight Watchers Mexican Brown Rice Casserole

Weight Watchers Mexican Brown Rice Casserole (Kate)

PointsPlus™ Value: 8

Servings: 6

1 spray(s) cooking spray

4 cup(s) cooked brown rice

1 1/4 cup(s) salsa

1 tsp Durkee Ground Cumin Seed, or other brand

15 oz canned refried beans

10 oz frozen corn kernels, thawed

4 oz canned green chili peppers, mild, diced

1 Tbsp chili powder

10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl

3/4 cup(s) low-fat shredded cheddar cheese, divided

2 Tbsp cilantro, fresh, chopped (optional; for garnish)



Instructions

· Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray

· In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.

· In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

· Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.

· Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

EMPANADAS

EMPANADAS  - Carrie

-FILLING-SPINACH
1 c. cooked chopped spinach

1 c. Cheddar, shredded

8 strips bacon, fried and crumbled

1/4 tsp. nutmeg

Dough:

1 3 oz package Philadelphia Cream Cheese

1/2 cup butter

1 cup flour

Spinach Manicotti Freezer Recipe

submitted by Leigh


(I could add a little chicken or ground turkey for more filler. I will make the

sauce and have in separate bag.)

1 8-oz package manicotti shells

1 10-0z frozen chopped spinach

1 16-oz ricotta cheese (reduced fat if desired)

1 egg white, beaten

1/2 cup mozzarella cheese, grated

1 tsp olive oil

1 cup chopped tomatoes

1/2 tsp minced garlic (or one clove fresh garlic)

1 medium onion, chopped

1/4 tsp nutmeg

Cook the manicotti shells according to the package directions. Drain and set

aside.

Thaw & cook frozen spinach according to instructions. Drain well and squeeze out

excess liquid (using paper towels makes this easier!)

In a small bowl, combine mozza, ricotta, egg white, nutmeg (and salt and pepper

to taste, if desired). Stuff mixture into shells. Place in 9x12 baking dish.

Freeze.

Prepare after freezing: Defrost spinach manicotti. In a frypan, heat olive oil.

Saute onion, garlic, and tomatoes until heated through and onions are cooked,

about five minutes. Pour on top of manicotti. Bake in preheated 350F oven for 40

minutes or until done.

Spinach and Ricotta Stuffed Chicken

Submitted by Timara

6-4oz. boneless, skinless chicken breasts

1 tbsp extra virgin olive oil

6 slices turkey bacon

1/2 sweet onion chopped finely

3 garlic cloves, minced

10oz. package of frozen spinach, thawed

1 egg

1 cup part-skim ricotta cheese

freshly ground black pepper and nutmeg, to taste

1/2 cup low sodium chicken broth





Preheat oven to 400 degrees F.

Place chicken breasts between two sheets of waxed paper. Pound until they are approx. 1/4" thick, using a meat mallet, or other heavy broad sided object.

Set aside.

Heat oil in non-stick skillet over medium heat.

Add turkey bacon and let cook until just beginning to crisp around edges (about 3 min.).

Add onion and garlic and continue to gently sautee' until soft (about 3-5 min.).

Remove from heat.

Wring out defrosted spinach of any access water.

The spinach should be dry to the touch.

In a bowl, lightly beat egg.

Add turkey bacon mixture, spinach and ricotta.

Mix to combine. Season to taste with pepper and nutmeg

Lay a chicken breast on a flat surface.

Scoop a small amount of the spinach mixture toward one end of the breast.

Roll the chicken, tucking sides in to prevent any spinach mixture from escaping.

Place in oven-proof baking dish, and continue with remaining breasts.

Pour chicken broth around the chicken into the bottom of the dish.

This will help prevent the dish from drying out.

Season the top of the stuffed chicken with salt and pepper.

Cook, uncovered, for approximately 20 minutes, or until the top of the chicken is just staring to turn golden.

Serve immediately while still hot.

Creamy Spinach Sausage Pasta

submitted by Leigh

3 cups uncooked rigatoni or large tube pasta

1 lb bulk Italian sausage

1 cup finely chopped onion

1 can (14.5 oz) Italian diced tomatoes, undrained

1 pkg (10 oz) frozen creamed spinach, thawed

1 pkg (8 oz) cream cheese, softened

2 cups (8oz) shredded mozzarella cheese, divided

Cook pasta according to package directions. Meanwhile, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese, and 1 cup mozzarella cheese. Transfer to a greased 11 X 7 baking dish.

Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted

Spinach Chicken Enchiladas

Submitted by Carrie

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups cooked chopped chicken
• 1 (10 ounce) jar four cheese alfredo sauce
• 1 (.5 ounce) envelope taco seasoning mix
• 2 cups frozen cut leaf spinach, thawed and well drained
• 8 (8 inch) flour tortillas
• 1 cup green taco sauce
• 1/2 cup light cream or evaporated milk
• 1-1/2 cups shredded Pepper Jack cheese

Preparation:

In heavy skillet, cook onion and garlic in olive oil over medium heat until crisp tender. Remove from heat and combine in medium bowl with chicken, Alfredo sauce, taco seasoning mix, and spinach. Mix well.

Divide chicken mixture among tortillas and roll up. In medium bowl combine taco sauce and cream and mix well. Place 1/2 cup of the taco sauce mixture in bottom of 13x9" glass baking dish. Arrange filled tortillas on top. Drizzle with remaining taco sauce mixture. If desired, cover with foil and chill in refrigerator for 8-24 hours. Or bake it right away

When ready to eat, preheat oven to 350 degrees F. Bake the casserole, covered, for 35-40 minutes until hot. Uncover and sprinkle with cheese. Return to oven and bake 5-10 minutes longer until cheese is melted. If you're baking it from the fridge, add an extra 10-15 minutes to the covered baking time.

Bacon and Spinach Quiche

submitted by Whitney

Ingredients

1 unbaked pie crust
¾ cup cottage cheese
8 egg whites
3 eggs
1 tablespoon olive oil
1 small onion, diced
1 10oz package frozen spinach, thawed
12 slices of bacon, diced

Baking Directions

1. Line a 9-inch pie plate (preferably glass) with one of the unbaked pie crusts. Prebake pie crust according to package directions.
2. Combine cottage cheese, egg whites, and eggs in a medium mixing bowl and whisk until smooth.
3. In a medium skillet cook bacon until crisp. Add onion, cook until softened. Then add spinach.
4. Transfer bacon mixture into prebaked crust. Pour egg mixture on top.
5. With oven set to 400 degrees F bake quiche 35-40 minutes.

Freezing Directions

1. Once the quiche cools, cut into 8 slices.
2. Place pieces in freezer safe container or bag.
3. Good frozen for 1-2 months.

Defrosting Directions

1. Remove desired amount from freezer.
2. Place in refrigerator for 24 hours or until thawed.
3. For faster defrosting take food out of freezer container and place in microwave safe dish. Defrost in microwave for an appropriate amount of time.