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!!!!!!!