Ingredients
•2 bags Frozen Chopped Spinach, Thawed, Drained, And Thoroughly Patted Dry (16 Oz Each)
•1-½ cup Canned Sliced Mushrooms (about 2 Medium Cans Or 1 Large), Drained
•3 whole Wedges Of The Laughing Cow Cheese, Any Light Flavor, Room Temperature
•1 cup Diced Onions
•⅓ cups Shredded Fat-free Mozzarella Cheese
•¾ teaspoons Garlic Powder
Preparation Instructions
Preheat oven to 350 degrees.
In a pan sprayed with nonstick spray, cook onions over high heat until browned (about 3 minutes).
Make sure all excess water has been removed from spinach. In a mixing bowl, combine spinach, onions, cheese wedges, and garlic powder. Mix well.
In a medium casserole dish sprayed with nonstick spray, spread half of the spinach mixture along the bottom.
Layer half of the mushrooms evenly over the spinach mixture in the casserole dish. Then spread the remaining spinach mixture over the mushrooms. Layer the rest of the mushrooms over that.
Sprinkle the top of the casserole with the shredded cheese. Then place dish in the oven to cook for 25 – 30 minutes (until the shredded cheese layer begins to crisp slightly). If you like, season your serving to taste with salt and pepper.
Makes 6 servings
From HUngryGirl.com
A collection of recipes I've saved... this site is not intended to be any sort of public blog.
Where possible, I've included the original source. Thanks!
Saturday, October 9, 2010
Saturday, October 2, 2010
Potato, Chicken, and Fresh Pea Salad
Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.
Yield: 4 servings (serving size: about 1 1/2 cups)
1 pound fingerling potatoes, cut crosswise into 1-inch pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie chicken breast
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.
2. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.
CALORIES 316 ; FAT 9.3g (sat 1.7g,mono 5.8g,poly 1.3g); CHOLESTEROL 60mg; CALCIUM 50mg; CARBOHYDRATE 29.2g; SODIUM 680mg; PROTEIN 26.4g; FIBER 3.6g; IRON 2.4mg
Cooking Light, APRIL 2009
Yield: 4 servings (serving size: about 1 1/2 cups)
1 pound fingerling potatoes, cut crosswise into 1-inch pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie chicken breast
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.
2. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.
CALORIES 316 ; FAT 9.3g (sat 1.7g,mono 5.8g,poly 1.3g); CHOLESTEROL 60mg; CALCIUM 50mg; CARBOHYDRATE 29.2g; SODIUM 680mg; PROTEIN 26.4g; FIBER 3.6g; IRON 2.4mg
Cooking Light, APRIL 2009
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