Creamy Spinach & Avocado Pasta

 I can't tell if it's just my pregnant state that makes my love affair with meals even better, or if I'm just on a lucky streak with new recipes lately. Usually there are a few duds between every successful recipe, but I've genuinely loved the past few recipes we've tried. I'd been wanting to try this recipe from Giada (which is essentially the same thing swapping arugula for spinach) but, saw this recipe recently and decided to try it first since we always have an abundance of spinach in our fridge. Truthfully, I was a little nervous because I do not especially like the taste of cooked spinach. I try to sneak in it meals here and there, but I very much prefer it raw. I told Nick that this would either be awesome or disgusting, luckily it was the former. Nick said his only complaint was, "That {I} didn't put more on {his} plate." Siena devoured hers and wanted seconds, even when I told her it was a spinach and avocado sauce. Since we each ate a hefty serving of spinach and I was too lazy, this pasta plus fresh pineapple was dinner. Needless to say, we did not have any left overs. We used basil from our garden and since we have spinach starting to grow as well, hopefully in a few more weeks we can try it again with our own bounty. {P.S. We just got lots of organic whole wheat spaghetti from Costco- it ends up being about $1.00/lb which is a pretty great price since normal Barilla is $1.00-$1.40 around here-the whole wheat varieties significantly more.} I've been waiting to go to the store and get another small Greek yogurt so we can enjoy this again! (It just so happens that the amount of yogurt I used in the Chicken burgers + this recipe = exactly one yogurt cup.)

Creamy Spinach & Avocado Pasta

Ingredients

6-8 ounces of pasta
2 Tbsp. butter (next time I'll try 1 Tbsp.)
1 clove garlic, minced
pinch of salt, more to taste
3-4 big handfuls of spinach (about 8-10 oz)
fresh basil, roughly chopped
1/4 cup low-fat Greek yogurt
1 avocado, peeled, pitted, and cut into large chunks
1/2 cup grated fresh Pecorino-Romano or Parmesan cheese, plus more for garnish

Directions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, reserving some of the pasta water.

2. While pasta is cooking, in a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.) Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted. *Add some of the basil at this time, and save a bit for garnish at the end.

3. Add the yogurt, avocado, and 2-3 Tablespoons of reserved pasta water to the spinach mixture. Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and return sauce to the pot.) Stir in the cheese, and add more pasta water if it seems too thick.

4. If your pasta is still hot, simply toss the pasta and sauce together in a large serving bowl. If it's not, then combine the pasta and sauce in one of the pots (preferably the larger one) and cook over medium low until everything is hot. Add salt and pepper, to taste and serve with the remaining basil as well as a sprinkle of grated cheese.

from Perry's Plate

Baked Ziti with Spinach and Tomatoes

adapted from Epicurious

Ingredients

3/4 lb. sweet Italian sausages, casing removed (I used low fat turkey Italian sausage)
1 medium yellow onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 - 1/3 cup pesto sauce ( I buy in bulk and freeze)
salt and pepper, to taste
1 box Barilla ziti or penne pasta, freshly cooked
6-8 cups fresh baby spinach (about 8 oz.)
6-8 ounces mozzarella cheese, cubed*, with some shredded to top pasta (I used fresh)
1 cup grated Parmesan cheese

Directions

1. Heat a large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. {While simmering, cook the pasta, if eating immediately.} Add pesto to sauce. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

2. Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, cubed mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan and shredded mozzarella. Bake until sauce bubbles and cheeses melt, about 30 minutes.

*To have a more even distribution of cheese, make mozzarella cubed on the smaller size. If using fresh mozzarella, there may be a bit of excess moisture after pasta has baked, this can easily be spooned out if needed.

Serves 6-8

Spinach and Feta Turkey Burger

adapted from All Recipes

Ingredients

1/2 small onion, diced
2 cloves garlic, minced
olive oil
3-5 oz fresh spinach, roughly chopped OR 1/2 (10 ounce) box frozen chopped spinach, thawed and squeezed dry {I used fresh}
1 egg, beaten
splash of Worcestershire sauce
2-4 ounces feta cheese
1 pound ground turkey
salt and pepper
whole wheat buns
sliced tomatoes

Basic Tzatziki sauce:
6 oz plain Greek yogurt (Fage)
2 cloves crushed garlic
1/2 tsp salt
1/4 tsp ground black pepper
1 large cucumber peeled and shredded, water squeezed out
a little more flavor--Beau Monde seasoning and dried dill, to taste

Directions

1. In a small pan over medium heat, add olive oil and saute onion and garlic until onion is translucent. Add spinach and gently toss until spinach is just wilted. In a large bowl mix together spinach mixture with egg, Worcestershire sauce, feta cheese, and turkey until well combined; form into 4-5 patties. Freeze or refrigerate to help meat set.

2. Make Tzatziki sauce by combining all ingredients in a small bowl. Cover and refrigerate.

3. Cook burgers on preheated, lightly oiled grate. Grill until no longer pink in the center, 15 to 20 minutes. Serve on whole wheat buns with tomatoes and Tzatziki sauce.

Homemade Gnocchi

Ingredients:
3-4 medium potatoes
10 oz. spinach (fresh or frozen, but fresh is better)
1 egg
1-2 cups flour
salt, to taste

Directions:

1. Wash, peel, and dice potatoes. In boiling water, cook them until soft, then mash them up any way you please. (Potato masher... or a pastry blender works great!)

2. Steam spinach and chop finely- there will be lots of water when chopping, drain as needed.

3. In large bowl, combine spinach and potatoes. Add egg and mix well. Add 1 cup of flour and knead in. Continue to add a little flour at a time, kneading until the dough is soft yet firm (it will still be a bit sticky).

NOTE: If you are not planning to top your gnocchi with a saltier cheese, you will want to add some salt during this step.

4. Cover hands with flour to roll dough into teaspoon size balls (or size of choice). Press gently with tines of fork to semi-flatten.

5. Bring a pot of water to a boil. Place gnocchi a few at a time in boiling water. It is cooked when it floats to the top. Remove with a slotted spoon.

6. Serve with a sauce of your choice: pesto, white, red, or a cheesy cream sauce like Gogonzola. Top with freshly grated Pecorino Romano or Parmigiano-Reggiano.

Serves 4-6.

Cranberry Spinach Salad

Ingredients:

10 oz baby spinach, stems trimmed
1/2 cup roughly chopped pecans (or walnuts)
1/2 cup dried cranberries
1/4 cup red onion, diced
1/2 cup feta cheese
1 large tomato, diced
1 avocado, diced

Directions:

1. Mix all ingredients together and toss. Dress with your favorite vinaigrette, like Brianna's Blush Wine Vinaigrette.

Serves 6-8.

Poppy Seed Layer Salad

This is great for a side salad, or a light dinner- serve it with great fresh bread.

Ingredients:

10 oz baby spinach (can use 1/2 romaine)
1/2 lb grated Swiss cheese
4-6 bacon strips, cooked, then crumbled
1/4 medium red onion, thinly sliced or diced
baby bella mushrooms, sliced (optional)
small carton of lowfat cottage cheese

Directions:

1. On a large platter or on individual plates, assemble salad by creating a base of greens, layer of Swiss, bacon crumbles, red onion, optional mushrooms, and a small amount of cottage cheese. The cottage cheese does not need to be distributed all over.

Serve with poppy seed dressing-homemade- or Brianna's.

Serves 4.

Mediterranean Chicken

from Real Simple: Meals made Easy

Ingredients:

1/2 cup (2 oz.) crumbled feta
4 Tbsp. black-olive tapenade or paste
4 boneless, skinless chicken breast halves
1/2 tsp. black pepper
3 Tbsp. olive oil
1/2 cup fresh salsa (store bought works great), drained
5 oz. baby spinach
4 Tbsp. capers (optional)
1 lemon, cut into wedges

Directions:

1. Heat oven to 350 degrees Fahrenheit. In a small bowl, combine feta and tapenade.

2. Rise chicken and pat it dry with paper towels. With a sharp knife, make a 2-inch slit in the thickest part of each chicken breast to form a pocket. Using a spoon, stuff some of the feta mixture into each pocket. Season the chicken with pepper.

3. Heat 2 Tbsp. of oil in a skillet over medium heat. Add the thicken and cook until browned, about 2 minutes per side. Transfer to a baking dish and bake until cooked through, about 15 minutes.

4. While chicken is baking, heat the remaining oil (1 Tbsp.) and add the salsa to the skillet, cook until warmed through, about 5 minutes. Add the spinach and cooking, tossing frequently, until barely wilted, about 1 minute.

5. Place spinach and salsa on individual plates, top with chicken, and sprinkle capers (if using). Serve with lemon wedges on the side.

Serves 4.

Farfalle with Bacon and Spinach

adapted from Quick Food

Ingredients:

13 oz. farfalle
6-8 oz. bacon, chopped (might also be good with prosciutto)
1/4 - 1/2 cup red onion, finely chopped
8 oz. baby spinach leaves, stems trimmed
1-2 Tbsp. sweet chili sauce (optional)
1/4 cup crumbled feta

Directions:

1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente (about 10-11 min), then drain and return to sauce pan.

2.While boiling, in a frying pan cook bacon until golden. Add onion and cook for another 4 mintues or utnil softened. Toss the spinach leaves through the onion and bacon mixture for 3o seconds or until just wilted.

3. Add the bacon and spinach mixture to the drained pasta, then stir in optional sweet chili sauce. Season to taste with salt and cracked black pepper and toss well. Spoon into bowl and sprinkle with crumbled feta. Serve immediately.

Serves 4.

Quinoa Taco Salad

from Tasty Kitchen

Ingredients:

1 cup Quinoa
red onion (to taste), chopped
3 cloves garlic, minced
½ cups red bell pepper, chopped
½ cups yellow bell pepper, chopped
½ cups green bell pepper, chopped
1 teaspoon cumin, to taste
½ teaspoons oregano, to taste

1 teaspoon chili powder, to taste
1 dash cayenne Pepper, to taste
15 ounces, weight black beans, drained and rinsed
¾ cups diced tomatoes
2 whole limes, divided
8 ounces, weight baby spinach
1 cup cilantro
⅓ cups cheddar or feta cheese
1 whole Avocado, diced

Directions:

1.Cook the quinoa according to package instructions. Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute for an additional 2 minutes.

2. Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in the quinoa. Season to taste with salt and pepper. Chill.

3. Roughly cut baby spinach into strips (stack several leaves at a time). Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among salad plates.

4. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.

Serves 4 generously, or 6 comfortably.

Asian Spinach Salad

Ingredients

Salad
10 ounces fresh spinach
8 ounces pasta (bow tie or curly)
4 Tbsp. sesame seeds
3 chicken breasts
lemon pepper to taste
1/4 red onion

Dressing
1/4 - 1/2 cup olive oil
1/3 cup sugar
1 tsp. salt
1 Tbsp. sesame seeds
3 Tbsp. soy sauce
3 Tbsp. seasoned rice vinegar
1/2 tsp. sesame oil
1 Tbsp. freshly grated ginger


Directions

1. Season chicken with lemon pepper and grill.
2. Cook pasta according to directions. Drain. Allow to cool.
3. Combine all salad ingredients in a large bowl.
4. Prepare dressing by shaking or whisking all ingredients together until the sugar is dissolved.
5. Add dressing just prior to serving (If anticipating left overs, only add dressing to individual plates).

For variety, try sun flower seeds, bean spouts, fried won ton wrappers.

Serves 6-8.