What is some healthy dinner recipes that has spinach as one of the recipes?

Give me about 3 recipes that have spinach in them please no fish.What is some healthy dinner recipes that has spinach as one of the recipes?
How about a chopped spinach and basil salad with a warm mustard and garlic dressing.What is some healthy dinner recipes that has spinach as one of the recipes?
Mediterranean Pie is the best!!





Not sure it's super healthy cause it has pastry crust and cheese....you could use low fat cheese. This recipe is super delicious!!





http://www.recipezaar.com/135251
I know that you can make a great salad with spinach:


Spinach, pecans, walnuts (I candy the nuts with a bit of brown sugar) and then a touch of radish and a few apples. With a raspberry vinegarette its a good summer dish.





You can also make a spinach omlette with garlic and veggies.
In order to get my kids to eat spinach and other veggies they don't necessarily like, I chop them up really small and put them in spaghetti sauce. Spinach is great for this because it looks like fresh herbs. So do carrots.





So put spinach in your spaghetti sauce! You can't really taste it, though that might be the point.
add spinach to the cheese mixture in lasagna
I'm sorry but I don't cook with spinich but I have a great site that I use.


www.kraftfoods.com


They have healthy and good tasting recipies. There is also a feature where you can input the ingredents that you have or want to use and they will pull up recipies that have those ingredents.
i absolutly LOVE manicotti and spinach manicotti is delicous.http://southernfood.about.com/od/pastaba鈥?/a>


this looks tastey i would eat it!


http://www.kraftfoods.com/main.aspx?s=re鈥?/a>


this looks great too!


http://www.kraftfoods.com/main.aspx?s=re鈥?/a>


i hope these are helpful!
I love italian wedding soup. I take fresh spinich, olive oil, and fresh chopped/minced garlic and cook them in a frying pan together until the spinich turns a deep green and kinda looks like seaweed (lol). Then I mix the spinich, some kind of stock (beef, chicken, or veggie) and either fresh or frozen meatballs in a big pan and cook for about 15-20 min until the soup is hot. Its really simple and seems to be pretty healty. I like to serve some really fresh crusty bread with mine!








And fresh shredded parm. cheese on top too!
go to this site http://allrecipes.com/Search/Ingredients鈥?/a>


you will be able to search for recipes by the ingredients you want and don't want. and you can seach it in the catergory healthy living





here is something i found that i thought was good


Penne Pasta with Spinach and Bacon from all recipes





1 (12 ounce) package penne pasta


2 tablespoons olive oil, divided


6 slices bacon, chopped


2 tablespoons minced garlic


1 (14.5 ounce) can diced tomatoes


1 bunch fresh spinach, rinsed and torn into bite-size pieces


DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.


Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.


Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.





here are some others that have spinach and no fish that is healthy


http://allrecipes.com/Search/Ingredients鈥?/a>
http://www.chubbyhubby.net/2006/05/greek鈥?/a>
#1 Chicken Florentine





4 boneless skinless chicken breasts


Salt and freshly ground black pepper


All-purpose flour, for dredging


6 tablespoons (3/4 stick) unsalted butter


2 tablespoons shallots, sliced


1 tablespoon chopped garlic


1 1/2 cups dry white wine


1 cup whipping cream


1 tablespoon chopped fresh Italian parsley


2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained





Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.





Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.


Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.








#2 Ham and Spinach Hash with Fried Eggs





2 tablespoons extra-virgin olive oil, 2 turns of the pan


4 tablespoons butter, divided


8 small red potatoes


Salt and pepper


1 teaspoon fresh thyme leaves, chopped


1/4 teaspoon crushed red pepper flakes


1 medium red onion, chopped


1 large ham steak, finely chopped


4 extra-large eggs


2 cups baby spinach leaves, chopped or, 1 box, 10 ounces, defrosted frozen chopped spinach, wrung dry in a kitchen towel


10 leaves fresh basil, chopped or torn, a few rounded spoonfuls of prepared store bought pesto may be substituted


2 plum tomatoes, seeded and chopped


1/2 cup grated Parmigiano-Reggiano, a couple of generous handfuls





Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes


Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.





While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.








#3 Creamed Spinach





4 large bunches spinach, leaves only, well washed


2 tablespoons unsalted butter


3 tablespoons all-purpose flour


2 cups hot milk


1/2 cup heavy cream


1 teaspoon salt


1/2 teaspoon freshly ground white pepper


2 tablespoons olive oil


2 medium onions, finely diced


1/2 cup grated anejo cheese





Heat a very large, deep skillet over medium heat. Add all the spinach with the water still clinging to its leaves, even if you have to firmly pack it in. Cover the pan tightly (weight the lid down, if necessary). Leave the spinach to cook for about 2 minutes, then turn it over so that the wilted leaves are on the top. Cover and repeat the process 2 or 3 times more, until all the spinach is nicely wilted. Remove from the heat and cool to room temperature.


Squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves. Chop the spinach leaves coarsely and set aside.


In a medium saucepan, melt the butter over medium heat. Stir in the flour with a wooden spoon, to make a loose paste. Cook for about 2 minutes, until foamy, but do not let it brown. Remove from the heat. As soon as the paste has stopped foaming, whisk in the hot milk all at once and continue whisking until thoroughly blended. Return to the heat and stir slowly, reaching into all the corners of the pan, until the sauce comes to a simmer. Simmer for about 2 minutes, still stirring, until the sauce has thickened, then add the cream, salt, and pepper, and stir for 1 minute more. Remove the pan from the heat and stir it every minute or two while you finish the dish to prevent a skin from forming.


In the same skillet where the spinach was cooked, well dried, heat the olive oil over mediumlow heat. Add the onion and saute, stirring occasionally, for 7 to 8 minutes or until translucent. Add the cooked spinach and the white sauce to the pan and stir together over medium heat until well mixed and heated through. Finally, stir in the cheese, taste for seasoning, and transfer to a heated and covered serving dish.
well saute with oil, garlic and red pepper flakes





buy frozen and thaw out add ricotta, Parmesan, egg, parsley and stuff jumbo shells. cover with tomato sauce and mozzarella and bake





Buy frozen add deli ham and provolone cheese and stuff in chicken breasts.





Hope you like these I have a bunch more, email me and i will give you some more recipes.
Spinach and Black Bean Pasta


Spinach and Black Bean Pasta A delicious tomato, spinach, and black bean sauce is served over whole wheat rotini pasta. Serves 8 servings Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes Calories: 293.61 Calories from Fat: N/A Total Fat: 3.36 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 50.56 g Dietary Fiber: N/A Sugars: N/A Protein: 15.28 g Vitamin A: N/A Vitamin C: N/A Ingredients 1 (16 ounce) package whole wheat rotini pasta 1.5 cups vegetable broth 2.5 cups chopped fresh spinach 0.5 cup chopped red onion 1 clove garlic, chopped 0.5 teaspoon cayenne pepper 1 pinch salt and pepper to taste 1 (15 ounce) can black beans, drained and rinsed 1 cup frozen chopped broccoli 1 cup diced tomatoes 2 ounces freshly grated Parmesan cheese Directions 1. Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain. 2. In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes. 3. Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.








Stuffed Mozzarella Spirals Salad Recipe


Prosciutto, spinach, and roasted red peppers are rolled into a mozzarella cheese log and sliced into spiral rounds for an eye-appealing and delicious salad topper. You can also use the mozzarella spirals as an appetizer.


INGREDIENTS:


1/4 pound fresh spinach


8 ounces fresh lowfat mozzarella cheese ball


1/4 teaspoon dried oregano, crushed between palms


1/4 teaspoon garlic powder


4 slices (about) prosciutto, sliced paper thin


2 ounces roasted, peeled, red bell peppers (jarred or homemade), sliced lengthwise into strips


2 cups mixed salad greens


2 fresh tomatoes, sliced


2 tablespoons balsamic vinegar


PREPARATION:


Steam spinach for two minutes, until limp. Carefully remove leaves so they remain intact and place on paper towels.





Place fresh mozzarella between two sheets of plastic wrap and roll out into a rectangle about 8- by 6-inches and 1/2-inch thick.








Turkey %26amp; Mandarin Orange Cheese Wraps Recipe


This fast and easy wrap is made with whole-wheat tortillas and filled with mandarin orange cream cheese, smoked turkey, and fresh spinach. You can lighten it up by using fat-free cream cheese.


INGREDIENTS:


4 (10-inch) whole wheat flour tortillas


4 ounces (half of a large block) cream cheese, softened


1/3 cup mandarin oranges, chopped and drained


1/4 teaspoon ground chipotle chile pepper, optional


1/4 cup sliced green onions


6 ounces deli smoked turkey breast, sliced very thin


20 medium spinach leaves, washed, dried, and stems removed


PREPARATION:


Combine cream cheese, chopped mandarin oranges, and chipotle pepper until mixed. Spread 1/4 of the mixture on each of the tortillas. Sprinkle each tortilla evenly with the green onions.





Divide the turkey into 4 portions and mound down the center of the tortilla leaving 1 inch open around the edges. Top with spinach leaves. Fold wrap envelope-style by folding up the bottom and top edges 2 inches, then folding each side inward. Slice each wrap in half at an angle to serve.





Yield: 4 servings
Fusilli with Spinach and Asiago Cheese





1 pound fusilli pasta


1/4 cup olive oil


1 garlic clove, minced


1 (9-ounce) bag fresh spinach, roughly chopped


8 ounces (1/2 pint) cherry tomatoes, halved


1 cup (about 3 1/2-ounces) grated Asiago


1/2 cup grated Parmesan


1 teaspoon salt


3/4 teaspoon freshly ground black pepper








Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.


Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.





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Easy Chicken Florentine





10 oz. frozen spinach, chopped


4 T butter, divided


3 T flour


1 1/2 C milk


1/4 C grated Parmesan cheese


1/2 C cream


2 C cooked chicken, cubed


1 tsp. salt


1/2 tsp. pepper


1/4 C dried bread crumbs





Preheat oven to 350掳F. Cook spinach according to package directions. Drain well, then arrange in the bottom of a 1 1/2 quart casserole dish.





In a medium saucepan, melt 2 tablespoons butter, stir in flour, salt and pepper. Gradually add milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Reduce heat and add cheese and cream, stirring over low heat until cheese melts. Mix in cooked chicken or turkey and pour over spinach. Sprinkle top of casserole with bread crumbs. Can be refrigerated at this point. Dot casserole with remaining butter. Bake for 15 minutes then use the broiler to lightly brown the top.





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Spanakopizza





1 pizza dough, refrigerated or from your favorite pizzeria


1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling


1 teaspoon dried oregano, lightly crushed in the palm


1 tablespoon butter


1 pound ground chicken or turkey breast


1/2 red onion, chopped


2 cloves garlic, chopped


1 tablespoon grill seasoning, a palm full (recommended: Montreal Steak Seasoning by McCormick)


2 (10-ounce) boxes, frozen spinach, defrosted


1 cup feta crumbles


Salt and freshly ground black pepper


2 cups shredded mozzarella cheese or shredded provolone


2 jars roasted red peppers, drained


1/4 cup (10 to 12) pitted kalamata olives


1 cup arugula, coarsely chopped or shredded or 1/4 cup chopped flat-leaf parsley


1/3 seedless cucumber, thinly sliced lengthwise


Hot pepper rings or pepperoncini, optional





Heat oven to 425 degrees F.


Stretch out your dough on to a pizza stone or into a pizza pan. Pierce the dough with a fork, drizzle the dough with a touch of extra-virgin olive oil and sprinkle it with oregano. Bake dough 10 minutes.





While the pizza dough bakes, heat a tablespoon of extra-virgin olive oil (1 turn of the pan) in a large nonstick skillet over medium to medium-high heat. Add butter to the warm oil, then the chicken or turkey. Lightly brown the meat 3 to 4 minutes, then add the chopped red onion, garlic and grill seasoning and cook 5 minutes more. Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Add it to the meat, separating it with your fingers. Add in feta crumbles.





Once the pizza has cooked 10 minutes, remove dough and top evenly with meat and spinach mixture. Cover the pizza with shredded mozzarella or provolone, roasted peppers and olives. Bake pizza another 13 to 15 minutes until cheese is bubbly and crust is crisp.





Remove pizza from oven, top with chopped parsley or arugula, cucumbers and hot peppers and serve.