3 Delicious and Nutritious Recipes Featuring Spinach

Published On June 18, 2014 | By Toni Spilsbury | Eating Healthy, Food, Health, Recipes

Since we’re starting off the new year, I know many of you are committed to eating healthier in 2014. So, I’m sharing a few of my favorite recipes featuring one of my favorite foods: spinach. Rich in vitamins and minerals (not to mention super tasty), spinach has so many nutritional and health benefits that make this “edible plant” a must in your diet. If you want to eat better this year, here are 3 spinach recipes that will jump start your way to a healthier diet.

Breakfast – Hearty Frittata

Hearty Frittata

Ingredients:

  • breakfast sausage- 1 lb
  • sliced mushrooms- 1 pint
  • baby spinach- 1 8oz. pre-cut ready to eat bag
  • eggs- 1 dozen, scrambled, or 1 large carton of Egg Beaters
  • shredded mozzarella cheese- 2 cups
  • Roma tomatoes- 2, sliced
  • dried parsley for garnish

Directions:

  1. In paella pan or any large skillet that can be transferred to the oven, cook sausage until slightly brown
  2. Add mushrooms and spinach to saute with sausage until mushrooms and spinach are tender and sausage is completely brown
  3. Add cheese
  4. Pour beaten eggs over the top
  5. Lay sliced tomatoes on top of egg
  6. Sprinkle with dried parsley
  7. Heat oven to Broil
  8. Let egg cook until it begins to set; the sides will begin to firm, approximately 6 minutes
  9. Transfer to oven and Broil until top begins to brown and egg is cooked thoroughly, approximately 14 minutes
  10. Slice like pizza to serve

Lunch – Sauteed Spinach with Cranberries and Pine Nuts

Sauteed Spinach

Ingredients:

  1. fresh baby spinach lettuce- 2 16oz. pre-cut ready-to-eat bags
  2. dried cranberries like Ocean Spray Craisins- 1 5oz. bag or 1 cup
  3. pine nuts- 1 2-4oz. bag
  4. olive oil
  5. salt & pepper

Directions:

  1. Heat a few tablespoons olive oil in large skillet over medium-high heat
  2. Add spinach, cranberries and pine nuts and saute until spinach is completely reduced, approximately 4 minutes
  3. season with salt & pepper to taste
  4. Make this recipe right before serving.

Dinner – Tortellini Soup and Spinach Gorgonzola Chicken Pizza

Spinach Pizza

Ingredients:

Soup

    • Chicken broth – 1 quart
    • Italian-seasoned ground turkey or Italian sausage- 1 lb (I use Jennie-O Italian Seasoned Ground Turkey)
    • Baby spinach lettuce – 16 oz.
    • Grape tomatoes – (1) pint, sliced lengthwise in half
    • Refrigerated cheese tortellini pasta – 1 lb

Pizza

    • Pizza crust – (1) ready-to-bake
    • Condensed tomato soup
    • Shredded mozzarella cheese – 8 oz.
    • Cooked chicken, chopped- if using Weekly Meal Plan, use leftover cooked balsamic chicken
    • Gorgonzola cheese
    • Minced garlic – 1 tablespoon

Directions:

Soup

  1. Brown turkey or sausage in heated olive oil in dutch oven or large soup pot over medium-high heat
  2. Add broth, half of spinach, tomatoes and garlic to bring to boil (you can also add a little white wine for added flavor)
  3. Add any water needed to accommodate tortellini
  4. Once boiling, add tortellini to cook until al dente

Pizza

  1. Heat oven to 400 (or according to pizza crust instructions)
  2. Place pizza crust on baking sheet and brush with tomato soup
  3. Top with cheese, spinach, chopped chicken, then Gorgonzola cheese
  4. Bake according to directions or until cheese is melted; approximately 12 minutes

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About The Author

Toni Spilsbury is a blogger, brand strategist and social media producer in addition to being a philanthropist and mother…. but not in that order. From busy corporate gal to even busier mom of four, one with special needs, Toni established an online connection with today’s on-the-go moms as someone who understands the unique demands of working moms. In 2005, Toni co-founded the Nevada Blind Children Foundation and began working to build the first school for the blind in Nevada. With a passion for cooking, creating her own recipes and a desire to merge her family life and career, Toni wrote a book The Organized Cook in 2009 before embarking on a journey through branding, blogging, social media and e-commerce that gained her an insight and passion for the unique niche of content-driven e-commerce. Toni’s second book, Because of Connor, is due out in late 2013 which gives readers an insight into the unique struggle of life’s ups and downs when set against the backdrop of caring for and coming to grips with a severely medically fragile son.

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