1/2 cup quick oats
1/3 cup finely diced onion
1/2 cup chopped fresh spinach
1 lb ground beef
1/2 cup tbsp shredded Cheddar cheese
Salt and pepper to taste
4 hamburger buns
2 large tomatoes, sliced
1 avocado, sliced
In a large bowl, beat the egg. Add the next six ingredients and blend well with your hands. Form four patties. Place them on a grill and cook for 6 minutes on each side or to your desired level of doneness.
Place the burgers on buns and top with tomato and avocado slices.
1 (12.5 oz) can white chicken, drained and shredded
8 oz. cooked spiral pasta
1/4 cup diced red onion
1 1/2 cup fresh mixed berries (strawberries, grapes, blueberries, etc.)
1 cup fresh pineapple chunks
1 cup creamy poppy seed dressing
Fresh spinach leaves
Toss first six ingredients together. Serve salad over spinach leaves and garnish with pecans.
10-oz. package frozen spinach, thawed
3 small yellow summer squash, thinly sliced
1 red bell pepper, cut into 1/2-inch pieces
1 yellow onion, thinly sliced
2 Tbs. peanut oil
3 cups cooked chicken, cubed or shredded
12 small corn tortillas, cut into pieces
10 3/4-oz. can cream of celery soup, undiluted
8-oz. container sour cream
8-oz. jar picante sauce
4.5-oz. can chopped green chiles (do not drain)
one packet of fajita seasoning
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees. Drain chopped spinach and pat dry with paper towels. Heat oil in a large skillet over medium-high heat. Sauté squash, bell pepper, and onion for 6 minutes or until tender, then remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Transfer to a lightly greased 9×13 baking dish. Bake for 30 minutes. Sprinkle with remaining cheese, then bake for 5 more minutes.
3 cups fresh spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves
1/2 teaspoon rotisserie chicken seasoning
2 slices provolone cheese, halved
In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
Sprinkle chicken with seasoning. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.
1/2 cup chopped onion
4 garlic cloves, minced
1 tablespoon butter
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded mozzarella cheese
1 cup (4 ounces) crumbled blue cheese, divided
2 plum tomatoes, diced
1 plum tomato, sliced, optional
Combine onion, garlic and butter in a small microwave-safe bowl. Cover and microwave about 1 minute (or saute in skillet on stovetop) until onion is tender.
In a bowl, lightly beat eggs with whisk. Stir in onion mixture, spinach, mozzarella, 3/4 cup blue cheese, and diced tomatoes.
Place in a greased shallow 1-qt. baking dish. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Garnish with remaining blue cheese and sliced tomato if desired.
2 bunches fresh Spinach
2 cans Water Chestnuts
4 hard cooked Eggs, chopped
1 can Bean Sprouts
1/2 lb. Bacon, fried and crumbled
Dressing (recipe below)
Tear spinach into small pieces and combine with remaining ingredients, except bacon. Crumble bacon on top. Add Dressing.
1/2 cup oil
1/4 cup vinegar
2 Tbsp. minced Onion
1/2 cup Sugar
1 Tbsp. Worcestershire Sauce
1 Tbsp. Salt
1/3 cup Ketchup
Combine and shake well, pour onto spinach mixture.
– From Nana’s Recipe Collection
1/2 cup butter , melted
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup milk
2 10-oz. packages frozen chopped spinach, thawed & drained
4 cups (16 ounces each) shredded Monterey Jack cheese
Pour butter into a 9×13 baking pan, spread to coat the bottom. In a bowl, combine flour, salt and baking powder. Whisk eggs and milk; stir into dry ingredients just until blended.
Squeeze out excess moisture from thawed spinach and fold into flour mixture along with the cheese. Pour into prepared dish.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool for 5 minutes; cut into small squares. Serve immediately or transfer to a freezer container.
Yield: about 6-1/2 dozen.
Notes: May be frozen for up to 3 months. To use frozen appetizers: Thaw in the refrigerator overnight. Place on baking sheet. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand 5 minutes before serving.
2 (10 oz.) pkgs. frozen chopped spinach, thawed
2 cups crushed herb seasoned stuffing mix
1 cup grated Parmesan cheese
6 eggs, beaten
3/4 cup butter, softened
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried thyme
Drain spinach well by squeezing out excess moisture. Crush enough herb stuffing cubes to make 2 cups of crumbs. Mix with spinach and remaining ingredients in large bowl. Roll into 1″ balls.
Preheat oven to 350 degrees F. Place balls on ungreased cookie sheets and bake for 10 minutes. Makes about 50 appetizers.
Notes: To freeze ahead – make appetizers and freeze unbaked. Bake, frozen, in preheated 350 degrees F oven for 14-18 minutes until hot and crisp.