My Sweet Marie

Posts Tagged ‘spinach

This is a recipe that I literally dreamt up! I mean does everybody dream about food like me? It turned out very well and I thought I’d share with you all! I hope you like it too! I like to cook healthy and easy to prepare foods. I also like it when they are delicious and look great, so this recipe gets 4 stars from me! Here’s what I did:

Ingredients:

  • 1 pork tenderloin
  • 8 0z of mushrooms, sliced thin
  • 8 oz spinach chopped
  • 1 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 3 slices of turkey bacon or real bacon if you’d like.
  • Rib rub or Montreal steak seasoning (See recipes in my spices/seasonings category)
  • toothpicks

Directions:

  1. First you need to sautee the mushrooms and spinach in the olive oil till they are wilted and well done.
  2. Add the vinegar and reduce till most of the liquid is evaporated. Set aside.
  3. Take your tenderloin and slit down the length of the meat. Flatten but no need to pound it. Season to your liking.
  4. Lay the mushroom/spinach mix down the center of the meat.
  5. Roll the meat up being careful to keep all the filling inside the meat, and secure with toothpicks or use butcher’s twine.
  6. Wrap the roll with the bacon and again secure with a toothpick per piece of bacon. Season again if you’d like.
  7. Wrap in plastic wrap and let the meat rest for a few hours in the fridge.
  8. Now it can be grilled till nice and golden on all sides, on the BBQ or you can bake it in the oven till the meat is fully cooked.
  9. If using the turkey bacon it is 1 WW point per ounce.
  10. Let sit for 5 minutes then slice to serve.

It’s that time of year again. Bring on the salads and outdoor picnics!

Ingredients

Dressing
    • 1/4 cup olive oil
    • 2 tsp orange zest
    • 1/4 cup fresh orange juice
    • 2 Tbsp fresh lemon juice
    • 1 Tbsp honey
    • 1 tsp dijon mustard
    • 1/4 tsp salt
    • 1 Tbsp poppy seeds
Salad
  • 1 lb chicken, grilled
  • 9 oz baby spinach
  • 1 medium avocado, cored and diced
  •  4 oz crumbled feta (goats for non-dairy)
  • 1/4 cup chopped walnuts or pecans, toasted
  • 1 cup sliced strawberries

Directions

  • Add olive oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
  • Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.

I like to make my own chicken broth for a few reasons, first, it’s healthier and second I know what is going in it! I like to take short cuts and because it cooks while I am sleeping or at work, it feels like a short cut! It can be changed to beef or turkey broth just as easily too! Here’s how:

Ingredients:

  • 3 or 4 lbs of chicken bones (beef,pork or turkey will work too)
  • 12-15 cups water and/or 2 cups wine
  • 1 onion, washed and roughly chopped, don’t peel!
  • 2 stalks of celery, washed and roughly chopped
  • 3-4 cloves of garlic,, washed and roughly chopped
  • 3 carrots, washed but don’t peel, chop roughly also
  • thyme, salt and pepper
  • any other veggie you want, greens(kale, spinach) would good too!

Directions:

  1. It is not important to chop the veggies all pretty as you will not likely be using them in the soup,they are there for taste and colour, that’s it!
  2. Put your bones in the bottom of crock pot, add all your veggies and spices.
  3. cover with water, you could use some wine here if you’d like (white for chicken, red for beef)
  4. Put on high and let cook overnight.
  5. In the morning, strain out all the veggies and bones. Chill it.
  6. Now, you can puree the veggies if you’d like so as not to waste and add it to your soup or if you have a dog, it’s a healthy meal for them!
  7. Use this broth in any recipe calling for broth. I usually bag it into freezer bags (2 cups) once it’s cooled and store in the freezer and use up as I need it.
  8. ** I buy my chicken bones and beef bones at the Asian market, cheap! they bone whole chickens and save the bones, works for me! You can also use carcasses from chickens, turkeys, chicken legs, thighs, etc or even the meat itself, doesn’t have to be just bones. If you want to use a pkg of chicken, go for it, it’ll be tasty for sure!

I am always on the look-out for ways to serve chicken! We eat a lot of chicken in this house so new ideas are always welcome! What’s your favourite way to eat chicken? Here’s my latest recipe!

Ingredients:

  • 4 chicken breasts, boneless and skinless
  • 4 cups of spinach chopped (or kale)
  • 1 med onion diced
  • 4 oz goat cheese crumbled or ricotta would work if you can tolerate dairy
  • 8 slices of prosciutto
  • 1 tbsp. olive oil

Directions:

  1. Take your chicken breast and slice through it to butterfly it. Be careful not to slice right thru! Just slice carefully through the fat part and press open like a book. Pound a bit to flatten. Salt and pepper both sides.
  2. In a fry pan, sauté the onion, once translucent, add the spinach till wilted. Remove from stove.
  3. Once your spinach/onion mix is cooled add the goats cheese or the ricotta.
  4. On your clean work surface, lay your chicken breasts and top equally between the 4 breasts, with the mixture. fold the breast over to close the book.
  5. Wrap the prosciutto around the closed breasts completely.
  6. Bake in a 350 degree oven for 30-45 minutes till cooked.
  7. Enjoy!

Here’s a quick and easy dinner to whip up. You can sub chicken for the shrimp easily too! Here’s how I do it:

Ingredients:

  • 1/2 onion diced
  • 2-3 garlic cloves minced
  • 1/2 lb mushrooms sliced (shitake, white , brown, portabella etc)
  • 8 oz spinach washed and patted dry
  • 1/2 cup (or more) cherry tomatoes
  • 1 lb shrimp raw peeled and deveined or 2 chicken breast sliced
  • olive oil
  • chili flakes or a red chile pepper sliced very thin
  • juice of 1 lemon
  • 1 pkg of gluten free pasta

Directions:

  1. Bring your water to a boil and cook the pasta while doing the veggies in the fry pan.
  2. Saute the mushrooms, onions, garlic, and tomatoes in a fry pan till translucent.
  3. Add in the shrimp or chicken and sauté some more, till cooked.
  4. Add in the spinach and lemon juice and cook till wilted.
  5. Drain your pasta once cooked, pour the pasta into the fry pan with all the shrimp and veggies, stir well.
  6. Serve with parmesan if preferred.
  7. ** for vegetarian, omit the shrimp or chicken

Here’s a lovely dish that can be a side dish or a main! This paired up with more veggies or a salad would work for me! It’s full of iron and protein so go ahead, have seconds! enjoy this tasty treat and feel free to go crazy and add an ingredient that speaks to you!

Ingredients:

  • 1 tbsp. olive oil
  • 1 small onion finely chopped
  • 1-2 cloves of garlic minced
  • 1 cup quinoa rinsed
  • 1 1/4 cup water or veggie broth
  • 5 cups or 5 oz baby spinach washed
  • 1 tbsp. lemon zest
  • salt and pepper to taste

Directions:

  1. In a large saucepan, sauté the onion and garlic in the olive oil. Add the quinoa and cook for 1 minute.
  2. Add the water or broth and bring to a boil.
  3. Reduce heat and simmer, covered, till water has been absorbed. ( 20 minutes or so)
  4. Stir in the spinach, lemon zest and salt/pepper.
  5. enjoy on its own or with a side salad!

Chia seeds are the latest super food! They are touted to stabilize blood sugar levels, support a healthy heart, give you energy and wait for it…boost your metabolism! What are you waiting for, get on the bandwagon! I’m loving them! Here’s a recipe for a tasty, healthy and seasonal treat! Enjoy!

Ingredients:

  • 10 oz bag of baby spinach washed
  • 1 pint of fresh local strawberries
  • 1 cup of pecans toasted (halves)
  • 130g pkg of goats’ cheese or goat’s feta crumbles
  • 2 tbsp. chia seeds
  • 1/2 cup vinegar (either apple cider or balsamic)
  • 1/4 cup olive oil
  • 2-4 tbsp. agave or maple syrup
  • 1-2 tsp of Dijon or grain mustard

Directions:

  1. In your fanciest glass bowl, place the spinach, berries and pecans. Top with the crumbled goat’s cheese.
  2. For your dressing, mix the remaining ingredients and serve with the salad or toss with the salad right before service.
  3. Enjoy!