SPINACH

( My lunch today!  Recipe found here)

Spinach is very low in calories and high in soluble dietary fiber.  It's also a good source of iron, vitamins A, B-6, K, folates, potassium and omega-3 fatty acids.  Regular consumption of spinach in the diet helps prevent osteoporosis (weakness of bones), iron deficiency anemia and is believed to protect from cardiovascular diseases and colon and prostate cancers. (source)

BUY:  Costco is the best deal - 2 1/2 lbs. for $3.99.  Occasionally I'll find it on a good sale or reduced for quick sale at the grocery store.

HOW I USE IT:  Salads!  Like the Berry Salad I had last night and today.  Here are links to a couple of great dressing recipes: Tangy Balsamic Vinaigrette and Berry Poppy Seed Vinaigrette. Growing up my favorite was eating cooked spinach with a little apple cider vinegar on top.  Now I like to saute it with a little olive oil, garlic, and balsamic vinegar and occasionally top it with a little toasted walnuts.   Spinach is great on burgers, sandwiches or pizza, in omelettes or in a hash.  With all the health benefits, you may want to add a handful or two to your smoothie.  Just add to the blender and blend well.  Here are a few other ways our family enjoys spinach:

SPINACH PESTO
2 c. spinach
1/2 c. parsley, flat leaf (I've omitted this and just used more spinach - your choice)
1/2 c. walnuts, toasted
1/4 c. parmesan cheese
3 garlic cloves
2 Tbsp. Extra Virgin Olive Oil
1/4 tsp. salt
1/8 tsp. pepper
Place all ingredients in your food processor or blender and process until the right consistency.  Use it as you would regular pesto.  It's great in the next recipe.

CROCKPOT PESTO LASAGNA recipe from Anna Jensen
1 (26 oz) jar prepared pasta sauce
1 (10 oz) box lasagna noodles
1 (11 oz) container of pesto (or use the pesto recipe above)
1 (15 oz) container of ricotta cheese (I use cottage cheese - you can process in the food processor for a smoother consistency)
12 oz. fresh spinach
1 c. grated parmesan cheese
16 oz. mozzarella cheese, sliced
1/4 c. water
Put 1/4 c. pasta sauce in bottom of your crock pot and swirl in around.  Add layer of uncooked noodles (you can break them) Smear ricotta cheese (or cottage cheese) and pesto onto the noodles.  Add a handful or two of spinach and top with a layer of parmesan and sliced mozzarella cheese.  Repeat until you run out of ingredients (squish it down)  Add 1/4 c. water on top.  Cover and cook on low for 6 hours or on high for 3-4 hours.  It will be done when top layers begin to brown and cheese in melted and bubbly.  Uncover and let it sit for 10 to 15 minutes before serving.  So yummy!

CHICKEN SPINACH FETTUCCINI
1 lb. boneless, skinless chicken breast
1 lb. fettuccini (or any long noodle)
8 oz. fresh spinach (I used frozen spinach for years, but I think it's easier with fresh)
3 Tbsp. olive oil
garlic powder
lemon herb seasoning
salt/pepper to taste
Season the chicken with the salt, pepper, garlic powder, and extra, extra lemon herb seasoning.  Put the olive oil in a baking dish and add the chicken.  Bake at 325 degrees for 45 minutes.  Prepare the fettuccini and roughly chop the fresh spinach (or prepare the frozen spinach), then mix together.  The heat from the noodles will wilt the fresh spinach. When chicken is cooked, cube it and add to the fettuccini and spinach.  Make sure to add all the chicken drippings and oil to the pasta dish.  A Family Favorite!!!

THE B.E.A.S.T.
Bacon (turkey bacon) - Egg-salad - Avocado - Spinach (cooked down) - Tomato
Toast your bun/bread.  Add the B.E.A.S.T. toppings and enjoy!!!!!!!  DELISH!!!!!!!

TASSAJARA WARM RED CABBAGE SALAD

Lunchtime!  Normally I scrounge in the fridge for some leftovers, but since I used those for dinner (it's summer!) I didn't have anything.  I still needed to grab something to eat and didn't have much on hand (payday's tomorrow....then I can restock the fridge)  I did notice an almost full head of red cabbage in the crisper drawer and starting searching for a recipe.  I decided to try the Tassajara Warm Red Cabbage Salad.

(my cabbage salad, little bit of cottage cheese and two slices of oat bran bread - YUM)

Not bad for an impromptu lunch!  I really did like the salad.  I think I would add a little more rosemary next time.  The orginal recipe is in this cookbook, The Complete Tassajara Cookbook. (Tassajara is a Zen Center in San Francisco, CA)   I found it adjusted at 101cookbooks(dot)com.  Here's what I did:

TASSAJARA WARM RED CABBAGE SALAD

1/2 c. sunflower seeds (you could sub out a nut instead)

2 tsp. brown sugar

(pinch or two of salt, if your seeds aren't salted)

2 Tbsp. veg. oil (or extra virgin olive oil)

1/2 of a yellow onion, diced

1 clove garlic, minced

1/2 head of red cabbage, thinly sliced

1 tsp. dried rosemary (I would use a little more, or fresh if you have it)

1/4 c. dried blueberries (you could use any dried fruit)

1 1/2 Tbsp. balsamic vinegar

1/4-1/2 c. feta cheese

Place the sunflower seeds in a hot dry pan, then sprinkle with the brown sugar (and salt if needed) and stir until the sugar melts and coats the seeds.  Then remove from pan and let dry on a plate.  Next, in a skillet, heat the pan, then add the oil and onion.  Cook a few minutes until soft.  Add your minced garlic, stir and then add the red cabbage.  Toss again and add the rosemary, blueberries and balsamic vinegar.  Toss and cook until the cabbage is as soft as you would like it.  I think I cooked mine for 7-9 minutes at this point.  Remove from heat and toss in the sunflower seeds and feta.  Give a quick stir and adjust seasonings if needed.

I'm so thankful that I found such a great recipe for my red cabbage and that it didn't take too long to make.  I love the saying: Use it up, Wear it out, Make it do, or Do without!  Today was definitely "Use It Up!"  I had a great lunch and my crisper drawer is almost empty - Win-Win!

SPAGHETTI BAKE

 

Yesterday I made one of my boys favorite dinners, Spaghetti Bake.  I was first introduced to a similar recipe years ago (before kids) and really liked it, but didn't like how many ingredients there were.  I decided to simplify it to four ingredients - spaghetti, spaghetti sauce, breakfast sausage and sour cream.  (you could add cheese as a fifth ingredient)  This dinner is not only delicious, but easy and affordable!  I buy the 3 lb. package of this sausage at Costco for $6.99 - making it $2.33 for one meal.  This 9x13 meal comes in at under $5 total....NOT per serving....the whole dish!

SPAGHETTI BAKE

1 lb. spaghetti

1 lb. breakfast sausage

dollop or two of sour cream

1 can/jar spaghetti sauce

Cook the pasta according to directions, drain and place in a greased 9x13 baking dish.  Spoon a dollop or two (your preference) of sour cream into the pasta and mix.  (I generally use two forks)  Smooth out your pasta evenly in the dish.  Next, brown the sausage in a skillet.  When fully cooked, pour your spaghetti sauce into the skillet.  I also put an inch or so of water in the can from the sauce and add that to the skillet.  Stir the sauce and meat around to pick up the bits from the bottom of the pan.  Then carefully pour the sausage/sauce mixture on top of the pasta.  Spread evenly over the top and place in a 350 degree oven for 20-30 minutes.  (everything's cooked, just warming it through)  You can choose to sprinkle cheese over it while it bakes.  We generally sprinkle with parmesan cheese at the table.

ENJOY!