Help me like spinach!

[bakin'fool]

Ok, so its the new year, and my resolution was to try new foods (basically as an excuse to try even more recipes!). I even started ordering weekly organic produce baskets - which I'm really enjoying - except for the spinach. I have no clue what to do with it, and I'm not even sure if I like it - so I'm turning to all of you for help! I know there must be some fab spinach recipes out there that will change my mind, so please share!

TIA!

Nikki

[tbb113]

Here you go

Three-Cheese Linguine with Chicken and Spinach
Food and Wine October 03

Total: 35 minutes
4 servings

12 oz linguine
1/4 cup extra-virgin olive oil (I used just the 3 tbsp)
1 large garlic clove, minced
1 tsp finely chopped thyme (I used dried)
1/2 tsp finely chopped marjoram (I used dried)
1 pound skinless, boneless cicken breast, cut into 3-by-1/2 inch strips
Kosher salt and freshly ground pepper
Two 5-oz bags prewashed baby spinach (I only used one bag)
3 oz Asiago cheese, coarsely shredded (1 cup)
3 oz Fontina cheese, coarsely shredded (3/4 cup)
3 oz finely grated Parmesan cheese, (3/4 cup)

1. In a large pot of boiling salted water, cook the linguine until al dente. drain, reserving 1 cup of the cooking water.
2. Meanwhile, in a bowl, combine 3 tbsp of olive oil with the garlic, thyme and marjoram. Add the chicken; season with salt and pepper and toss.
3. Heat a large skillet. Add the spinach and cook over moderate heat until wilted. Transfer to a colander and drain well. Wipe out the skillet.
4. Heat the remaining tbsp of oil unitl shimmering (I omitted this step). Add the chicken and the marinade. Cook over moderatley high heat until just cooked through, about 3 minutes. Toss in the spinach.
5. Return the pasta to the pot. Add the chicken, spinach, Asiago, Fontina, and half of the Parmesan. Add 3/4 cup of the reserved water. Cook over low heat, tossing until creamy, 1 minute; add more water if needed. Season with salt and pepper. Transfer to a bowl, sprinkle with the remaining Parmesan. Serve

The following recipe is from the April/May Cooking Pleasures. I made it as written (except I didn't measure the basil, I just used a bunch and I didn't chop the baby spinach) This was very good. I ended up with a lot of filling so I used the extra on the bottom of the pan when I baked it. I also didn't make pockets, I just used the space between the tenderloin and the chicken breast. If you didn't have that I think just baking it on the filling would be just as good.

Chicken Breasts Stuffed with Spinach, Basil and Parmesan
6 tsps olive oil, divided
1 medium white onion, chopped
6 garlic cloves, chopped
1 (5 oz) bag baby spinach, chopped (about 5 1/2 cups)
2/3 cup chopped fresh basil
1 tsp salt
1 tsp freshly ground pepper
1 (14 1/2 oz) can diced tomatoes - undrained
3/4 cup (3 oz) shredded Parmesan Cheese - divided
6 boneless skinless chicken breast halves
6 tbsp Italian-seasoned dry bread crumbs

1. In large nonstick skillet, heat 2 tsps of the oil until hot. Add onion, cook 2 minutes or until onion just begins to wilt. Add garlic, cook 30 to 60 seconds, or until fragrant. Add spinach , basil, salt and pepper, cook 1 minute or until spinach and basil are limp. Add tomatoes, increase heat to high. Cook 8 minutes or until almost all liquid has evaporated, stirring frequently. Remove from heat; stir in 1/2 cup of the cheese. Place in large bowl; refrigerate unitl completely cooled. Wipe skillet clean.
2. Heat oven to 350 degrees. With small sharp knife, cut pocket in each chicken breast, cutting almost to other side but not all the way through. Spoon about 1/3 cup filling into each pocket; secure with toothpicks.
3. Place bread crumbs in shallow bowl. Dip chicken in bread crumbs to coat both sides. In same skillet, heat 2 tsp of oil over medium-high heat until hot. Add half the chicken breasts; cook 3 minutes or until browned on all sides. Place in medium shallow baking dish. Repeat with remaining 2 tsps of oil and chicken breasts.
4. Bake 30 minutes or until golden brown and chicken is no longer pink in center. During last 5 minutes of baking, sprinkle with remaining 1/4 cup cheese

6 servings


Wilted Spinach with Garlic and Chiles

Serves 4 as a side dish

2 tbsp extra-virgin olive oil
3 medium garlic cloves, minced
1/2 tsp hot red pepper flakes or 1 small dried red chile, minced
2 1/2 pounds spinach, preferably flat-leaf, stems removed, washed and shaken dry to remove any excess water (about 15 cups tightly packed)
Salt

1. Heat the oil in a deep stockpot. Add the garlic and hot red pepper flakes and saute over medium heat until the garlic is golden, about 1 minute. Add the spinach leaves and stir to coat evenly with oil. Sprinkle with salt to taste.

2. Cover and cook, stirring occasionally, until the spinach is partially wilted, about 5 minutes. Remove the cover and cook for another minute or two until any liquid in the pot has evaporated. Adjust the seasonings and serve immediately.

Variations: Wilted Spinach with Yellow raisins and pine nuts

Omit the hot red pepper flakes. Add 2 tbsp yellow raisins and 2 tbsp pine nuts when removing the cover in step 2

As part of a fund-raiser for my son's school, I subscribed to a 'cooking magazine of the month'. Last month was the Vegetarian Times and I tried this recipe tonight. Very good, but a little too spicy for my taste. I would use less red pepper next time. Only other change was I cut WAY back on the oil and I only used one onion.

Sweet and Spicy Warm Baby Greens Salad
Serves 4
30 minutes or less

5 tbsp olive oil (I didn't measure but probably used 2 or 3)
2 red onions, sliced into rings
1/2 tsp crushed red pepper
1 red bell pepper, julienned
1/2 tsp chili powder
1/4 cup chopped walnuts
1/4 cup raisins
3 tbsp rice or wine vinegar (I used rice)
5 oz prewashed baby greens or spinach (I used mesclen mix)
1/3 cup crumbled feta cheese

1. Heat oil in a large skillet over medium heat. Saute onions and crushed red pepper until onions caramelize, for about 7 minutes. Add red bell pepper and chili powder, and continue to cook until pepper is tender. Add walnuts and raisins and cook for 2 to 3 minutes more.
2. Remove from heat and stir in vinegar. Arrange greens in a salad bowl, and pour mixture over greens. Toss, top with feta cheese and serve.

Per serving 320 calories, 7g protein, 25g total fat, 21 g carb. 10 mg chol, 170 mg sodium, 5g fiber, 12g sugars

[PAMMELA]

Not long ago there was a CL Mac&Cheese recipe that used Smoked Gouda and Spinach. I loved that dish!!! Let me see if I can find it. Also, I'm not fond of the frozen boxed spinach, but I love fresh baby spinach and bagged and cleaned is super easy. You can just make a salad!


Here it is:

Smoked Gouda Macaroni and Cheese

This American classic has been updated for heightened flavor. You can use regular Gouda or any other cheese that melts well.


1 (1-ounce) slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Cooking spray

Preheat oven to 350°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.

Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.

Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.

Yield: 4 servings (serving size: 1 1/4 cups)

CALORIES 399 (25% from fat); FAT 10.9g (satfat 6.2g, monofat 3g, polyfat 0.8g); PROTEIN 20.1g; CARBOHYDRATE 54.9g; FIBER 3.7g; CHOLESTEROL 33mg; IRON 3.6mg; SODIUM 725mg; CALCIUM 421mg;
Cooking Light, MARCH 2003

[Canice]

Funny, I was just thinking over lunch how much I like spinach!
It's not clear to me whether you dislike it or don't know what to do with it - that would effect what I suggested. For example, I love it stir-fried with either an Italian "accent" (olive oil and garlic with freshly grated Parmesan on top) or Asian "accent" (peanut oil with a bit of toasted sesame oil, lots of garlic and minced ginger, topped with toasted sesame seeds) --but if you don't want to notice it so much, that wouldn't work. In that case something like the suffed breasts might be the way to go. I made some the other night where you sauté spinach with shallots and thyme and put that on the chicken, top with a bit of goat cheese, and put a tapenade of roasted red peppers, kalamata olives, and capers on the cheese, then roll the chicken. There are enough flavors going on there that the spinach is less pronounced.
Oh, and don't forget soup! Not just spinach soup, but any vegetable soup is good with fresh spinach tossed in.
I also use it on sandwiches in place of lettuce.

[funniegrrl]

Here's a few things I do with it:

- Mix with lettuces for salad.

- Wash and shake dry, but leave some moisture clinging to the leaves. If they aren't baby leaves, roughly chop to break them up. Saute in a little olive oil until JUST wilted. Remove from heat and sprits with fresh lemon juice.

- Saute a clove of minced garlic, a little minced onion, some sliced fresh mushrooms in olive oil. Add spinach as described above. Sprinkle with salt or balsamic vinegar instead of lemon juice.

- Cream of spinach soup! Yum!

[Tizzylish]

Last night my 4 yr old DD sat at the table and all she could say was "I love spinach", LOL! This is my favorite way to prepare it, then I just take off from there adding different spices, mushrooms, sometimes shallots, ect, its great served alongside pasta dishes, my DD and I like to mix it in with our spaghetti {creamy or red sauces}, its even great served with steak.


* Exported from MasterCook *

Wilted Sauteed Tender Greens

Recipe By :Pam Anderson
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium garlic clove -- minced
3 tablespoons olive oil
2 pounds tender greens, such as spinach, beet
greens, or Swiss chard, cleaned and
stemmed ( water left clinging to leaves
from washing)
salt
ground black pepper
lemon wedges -- optional

Heat garlic with oil over medium-high heat in a large, non-reactive saute pan or dutch oven. When garlic sizzles and starts to turn golden, add wet greens to pan; cover and cook, stirring occassionally, until completely wilted but still bright green 3 to 5 minutes.

Uncover, season to taste with salt and pepper and cook until most of liquid evaporates, about 2 minutes more. Serve immediately with lemon wedges, if desired.

Source:
"The Perfect Recipe"

NOTES : To avoid over salting, season the greens toward the end of sauteeing when they have fully wilted.

You can reduce the olive oil for a lower fat dish.



And here are other favorite ways to use up fresh spinach.

* Exported from MasterCook *

Tender Greens With Asian Flavors

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons sesame seeds
2 teaspoons rice wine vinegar
2 teaspoons sugar
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
2 medium galic cloves -- minced
1/2 teaspoon hot pepper flakes
2 tablespoons vegetable oil
2 pounds tender greens, such as spinach, beet
greens, or Swiss chard -- cleaned and stemmed
(water left clinging to the leaves after
washing)

In small skillet over medium heat, toast the sesame seeds until fragrant, 2 to 3 minutes, transfer to a small bowl.

Mix vinegar, sugar, soy sauce, and sesame oil together in a small bowl; set aside.

Heat garlic and red pepper flakes with vegetable oil in a large saute pan or dutch oven over med-high heat. When garlic sizzles and starts to turn golden add wet greens, cover and cook, stirring occasionally, until completely wilted but still bright green, 3 to 5 minutes. Uncover and cook until most of liquid evaporates, about 2 minutes longer. When liquid has almost evaporated, add vinegar mixture and saute until almost evaporated, about 1 minute more. Sprinkle sesame seeds over greens and serve immediately.

Description:
"Serve with seared tuna, swordfish, or pan broiled steak"


* Exported from MasterCook *

Bermuda Spinach Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1/4 pound bacon
1 pound spinach -- rinsed and chopped
1 1/2 ounces croutons
2 tablespoons sliced fresh mushrooms
1/2 onion -- chopped
1/3 cup white sugar
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons and 2 teaspoons cider vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1 1/2 teaspoons prepared Dijon-style mustard


1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
2 In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix.
3 Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
4 Pour enough dressing over salad to lightly coat. Toss and serve.



NOTES : I was almost out of cider vinegar so I used a splash of Basalmic, I also added extra mustard to taste.




* Exported from MasterCook *

Creamed Spinach

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds fresh spinach -- stems discarded,
coarsely chopped (about 24 packed cups)
3 tablespoons unsalted butter
1 1/2 small onions -- minced
3/4 cup heavy cream
1 Pinch freshly ground nutmeg
Kosher salt and freshly ground black
pepper

Wash the spinach and drain in sieve. Don't dry the spinach--leave the water clinging to the leaves.
Heat a large skillet over medium-high heat. Add the wet spinach and cook, stirring occasionally, until wilted. Transfer the spinach to the sieve and press out as much liquid as possible.

Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 4 minutes. Stir in the spinach, cream, and nutmeg and season with salt and pepper. Cook the spinach, stirring occasionally until most of cream is absorbed, about 4 minutes.


Description:
"Show: Sara's Secrets Episode: Steakhouse Dinner"


* Exported from MasterCook *

Chicken with Spinach & Cheese

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 thin chicken breast cutlets (3/4 pound total)
1 TB flour
1 TB plus 1 tsp Whole Foods Organic Extra
Virgin Olive Oil
1/2 cup chopped scallions
2 garlic cloves -- minced
1/3 cup chicken broth -- canned or homemade
1 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1/2 cup chopped mushrooms
1 pound spinach -- stemmed
3 oz part-skim mozzarella -- shredded

Prep Time: 30 minutes
Lightly dredge chicken in flour; reserve excess. Preheat broiler.
In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown on both sides, about six minutes. Transfer to a plate and cover loosely.
Add scallions, garlic, and 2 TB of broth to skillet, and cook, stirring, until fragrant, about one minute. Sprinkle on reserved flour and cook, stirring, until flour is no longer visible, about 30 seconds. Add remaining broth, oregano, salt, and pepper, and bring to a boil, stirring frequently.
Add mushrooms and spinach, then cover and cook for 30 seconds. Uncover and stir until spinach is just wilted, about one minute. Pour in any juices that have collected under chicken on plate.
Place chicken on broiler pan. Dividing evenly, spread spinach-mushroom mixture on top. Sprinkle cheese on top and broil 4" from heat for three minutes, or until cheese is bubbly.
Nutrition Facts
Per serving: 232 calories, 9.7g total fat, 3.2g saturated fat, 4.7g monounsaturated fat, 1g polyunsaturated fat, 3.6g dietary fiber, 29g protein, 8g carbohydrate, 62mg cholesterol, 468mg sodium
Good source of: potassium, beta-carotene, lutein & zeaxanthin, folate, niacin, vitamin B6, magnesium, manganese, selenium, quercetin

WholeHealthMD.com, LLC. Used with permission.

Description:
"Parslied new potatoes would round out this delightful dinner. For
dessert, serve poached pears."

[sneezles]

My mother hated spinach so it was never served while I was growing up. As an adult I find I can't get enough!!

CL's version of Creamed Spinach is very tasty!

Creamed Spinach
From Cooking Light


2 (10-ounce) bags fresh spinach
Cooking spray
2 tablespoons minced shallots
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup fat-free milk
1/2 cup tub-style light cream cheese, softened

Remove large stems from spinach, and rinse with cold water; drain. Place a large Dutch oven over medium heat, and add spinach. (Spinach will need to be tightly packed into the pan to cook all of it in one batch). Cover and cook 5 minutes or until spinach wilts; stir spinach well after 2 minutes. Place spinach in a colander, and drain well, pressing spinach with the back of a spoon to remove as much moisture as possible.
Place pan coated with cooking spray over medium heat until hot. Add shallots; sauté 2 minutes. Combine flour, salt, and nutmeg; add to pan, stirring well. Cook 30 seconds. Add milk and cheese, stirring with a whisk; cook 1 minute or until thick. Add spinach; cook 30 seconds or until thoroughly heated.

Yield: 4 servings (serving size: 2/3 cup)

NUTRITION PER SERVING
CALORIES 110(44% from fat); FAT 5.4g(sat 3g,mono 0.3g,poly 0.3g); PROTEIN 7.9g; CHOLESTEROL 17mg; CALCIUM 204mg; SODIUM 346mg; FIBER 5.2g; IRON 3.6mg; CARBOHYDRATE 9.5g

Cooking Light, JANUARY 1998

Caramelized-Onion, Spinach, and Bacon Quiche
From Cooking Light


1 (10-ounce) can refrigerated pizza crust
Cooking spray
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup low-fat sour cream
2 tablespoons minced shallots
1 cup evaporated skim milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 large egg whites
1 large egg
3/4 cup Caramelized Onions (about 3 cups uncooked)
1/3 cup chopped Canadian bacon
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese

Preheat oven to 350°.
Shape the dough into a 4-inch circle; cover and let stand for 5 minutes. Roll the dough into an 11-inch circle on a lightly floured surface. Fit the dough into a 9-inch pie plate coated with cooking spray, and flute.

Combine the spinach, sour cream, and shallots in a small bowl. Combine the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl, and stir well with a whisk. Stir 1/3 cup milk mixture into spinach mixture. Spoon the spinach mixture into bottom of prepared crust. Add Caramelized Onions, and top with bacon and cheese. Pour the remaining milk mixture over cheese. Place pie plate on a baking sheet, and bake at 350° for 45 minutes or until set. Let quiche stand 10 minutes.

Yield: 6 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 261(22% from fat); FAT 6.3g(sat 2.3g,mono 2.1g,poly 0.9g); PROTEIN 12.6g; CHOLESTEROL 50mg; CALCIUM 244mg; SODIUM 607mg; FIBER 2.7g; IRON 1.5mg; CARBOHYDRATE 35g

Cooking Light, APRIL 1998

And while I haven't had these in awhile they are very very good!

Creamy Spinach-Mushroom Skillet Enchiladas
From Cooking Light


2 teaspoons olive oil
1 teaspoon bottled minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach (about 6 cups)
1/4 teaspoon salt
2 tablespoons light cream cheese with onions and chives
1 (16-ounce) bottle green salsa, divided
8 (6-inch) corn tortillas
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese
1/4 cup fat-free sour cream
Cilantro sprigs (optional)

Preheat broiler.
Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; sauté 5 minutes. Add spinach and salt; cook for 1 minute or until spinach wilts, stirring frequently. Drain; return mushroom mixture to pan. Add cream cheese; cook 2 minutes or until cream cheese melts, stirring frequently. Place the mushroom mixture in a bowl; set aside.

Heat 1 cup salsa in a saucepan over low heat. Dredge both sides of each tortilla in warm salsa using tongs, and stack the tortillas on a plate. Spoon 1 heaping tablespoon mushroom mixture into center of each tortilla; fold in half, and arrange in skillet, overlapping slightly. Top with remaining salsa, and sprinkle with cheese. Wrap handle of skillet with foil, and broil enchiladas for 4 minutes or until the cheese melts. Top with sour cream, and garnish with cilantro sprigs, if desired.

Yield: 4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream)

NUTRITION PER SERVING
CALORIES 273(29% from fat); FAT 8.7g(sat 3.6g,mono 2.9g,poly 1g); PROTEIN 10.1g; CHOLESTEROL 15mg; CALCIUM 330mg; SODIUM 806mg; FIBER 6.7g; IRON 2.7mg; CARBOHYDRATE 39.4g

Cooking Light, OCTOBER 2001

[Kay Henderson]

A suggestion, an observation, and a recipe.

1. If you are washing a lot of fresh spinach, a salad spinner saves an enormous amount of time, as it also does for washing lettuce.

(Long before the days of washed, packaged greens, I requested a salad spinner for my birthday. When I opened it and expressed pleasure, one of the guests said, "That's the dumbest thing I've ever heard of."

I responded, "Have you ever washed spinach for thirteen people?"

"No," he said.

"Well, I have," I noted. Enough said.)

2. Spinach makes an excellent green salad.

3. I typically make this with the frozen spinach listed in the recipe. However, I have also made it with fresh spinach. The recipe, from an older Better Homes and Gardens cookbook, is so delicious that I want to share it with you.

Scalloped Spinach

1 10-ounce package frozen chopped spinach, cooked and drained
2 tablespoons finely chopped onion
2 beaten eggs
1/2 cup milk
1/2 cup shredded sharp process American cheese (any cheddar style cheese works fine)
1/2 cup buttered soft bread crumbs

Combine all ingredients except crumbs. Season with 1/4 teaspoon salt, dash pepper. Turn into 9 1/2 x 2 3/4-inch loaf pan. (I use a 1-quart Corningware casserole dish.) Top with crumbs. Bake at 350 degrees about 20 minutes or till silver knife inserted halfway between center and outside comes out clean. Serves 4. [We like so much that we two eat it all ourselves!]

Kay

[slawrence]

Spinach balls. Spinach haters have started with these and liked them. They aren't so fearful to move forward. If you want me to post a recipe I can, but I know it is all over here.....it is a constant favorite. Sue

[sdcook]

I have a spinach skillet dish I love adapted from CL's Florentine Rice Noodle Gratin

1 tbsp olive oil
8 oz. baby spinach, roughly chopped
1 1/2 cups mushrooms, chopped
1 small onion, diced
1 clove garlic, minced
1 can chicken broth
1 8 oz block reduced fat cream cheese
1/2 c shredded mozzarella
1/2 tsp red pepper flakes (more or less)
1/4 c grated parmesan cheese
1 14 oz box rice noodles

Preheat oven to 350.
Cook rice noodles according to directions on box. Set aside.
Using a large oven-safe skillet over medium-high heat, saute onion in olive oil until soft. Add spinach, mushrooms and garlic. SAute until spinach is wilted. Add chicken broth. Bring to a low boil. Add the cream cheese and mozzarella and stir until melted. Stir in red pepper flakes and rice noodles. Sprinkle grated paremesan cheese over the top. Put the skillet in the oven and bake about 15 minutes.

[TLee4]

I make this a lot. Sometimes without the tomatoes, if I don't have them:

Creamed-Spinach Gratin

Placing the creamed spinach in a casserole and topping it with sliced tomatoes gives the dish a bright, festive touch of red and green.


1 (10-ounce) bag fresh spinach
Cooking spray
2/3 cup chopped onion
1/4 cup tub-style light cream cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (1/4-inch-thick) sliced tomato
1/4 cup dry breadcrumbs
2 tablespoons finely grated fresh Parmesan cheese

Preheat oven to 375°.
Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside.

Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach,and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375° for 30 minutes or until golden brown.

Yield: 6 servings (serving size: 1/2 cup)

CALORIES 72 (35% from fat); FAT 2.8g (satfat 1.4g, monofat 0.3g, polyfat 0.3g); PROTEIN 4.2g; CARBOHYDRATE 8.5g; FIBER 2.8g; CHOLESTEROL 7mg; IRON 1.8mg; SODIUM 265mg; CALCIUM 105mg;
Cooking Light, NOVEMBER 1997

[singsbythesea]

My friend makes an amazing spinach-artichoke dip ... if it doesn't make you love spinach, nothing will! But, unfortunately, she is out of the office today and I can't post it because I've never made it myself. What a tease I am!! :p