CHICKEN & SPINACH TORTELLINI SOUP
Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer., Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.
Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1130mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
TURKEY MEATLOAF
Turkey Meatloaf is a healthier version of a dinner classic. You'll love all the delicious flavors of this easy weeknight favorite!
Categories Main Dish
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Place spinach in a microwave-safe bowl. Defrost in the microwave for about 5 minutes. Let rest. Once cooled place spinach in a double layer of paper towels and squeeze out all of the excess liquid possible.
- To a large mixing bowl, add the ground turkey, spinach, milk, bread crumbs, onion soup mix, 1 1/2 cups cheese, egg, Worcestershire sauce, bell pepper, garlic powder, salt, and pepper. Mix everything together until well combined.
- Spray an 8-inch x 8-inch glass baking dish with non-stick cooking spray.
- Put the turkey mixture in the pan and spread it into an even layer.
- Sprinkle the remaining 1/2 cup of cheese on top of the meatloaf. Pour the tomato sauce on top of the cheese, and sprinkle the diced onion on top of the tomato sauce.
- Bake for 1 hour. If the top of your meatloaf begins to brown too quickly, carefully place a piece of foil over the top and secure loosely.
- Remove meatloaf from the oven and let cool for 10 minutes before cutting into 6 slices.
Nutrition Facts : Calories 370 kcal, Carbohydrate 19 g, Protein 34 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 113 mg, Sodium 1425 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving
CHICKEN (OR TURKEY) SPINACH LOAF
This is a Weight Watchers Recipe which I use to eat very frequently. I have not made this is a very long time and I miss it! My husband is picky and there is no way he eats anything that has spinach in it. But I think I will revisit this very dear old friend and make it just for me. It was a staple of mine when I was single. I think you will like it and it is Weight Watchers!
Provided by Pearl Florick @pearliedee
Categories Chicken
Number Of Ingredients 8
Steps:
- Place the oven rack in center of your oven and preheat to 350.
- Combine the soup mix with the boiling water in a large bowl. Let it stand for 15 minutes. Next, add in the spinach, bread crumbs, pepper and egg whites in the bowl. Add the ground meat and mix well. Place in a sprayed 1/12 qt shallow baking dish and form into an 8x5 loaf.
- Bake until an instant read thermometer reads 165 degrees or more. (About 1 1/4- 1 1/2 hrs) Let stand 5 minutes before slicing.
TURKEY-SPINACH MEATLOAF
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place garlic cloves in small saucepan, add enough olive oil to cover them, and place over very low heat. Cook about 40 minutes, until garlic is tender but not browned. Drain garlic, and reserve oil. While garlic cooks, remove and discard stems and heavy leaf ribs from spinach.
- Place onion in nonstick sauté pan over low heat. Cook until translucent, about 2 minutes. Add spinach leaves and salt, and stir until spinach wilts. Line a small baking sheet with several thicknesses of paper towel, and spread spinach mixture on towel and refrigerate to cool.
- Heat oven to 375 degrees. In a mixing bowl or bowl of an electric mixer combine turkey, thyme, pepper, cayenne and cooked garlic cloves; mix well.
- Remove spinach from refrigerator, and chop. Add to mixing bowl, and mix well by hand or on low speed by machine. Form into loaf shape.
- Heat a heavy skillet, preferably oven-proof. Add a little of the garlic oil and sear loaf top and bottom until lightly browned. Sides can be seared but only if you have a very large spatula to turn loaf easily. Place skillet in oven or transfer loaf to shallow baking dish, then place in oven. Bake about 50 minutes, until a thermometer registers 160 degrees. Remove from oven and serve, or refrigerate and serve cold. Reserve remaining garlic oil for another use.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 750 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN AND SPINACH LOAF
A triple layered loaf - a spinach layer sandwiched between two chicken layers - which can be served with your favourite side dish. Serve with my mushroom sauce, Recipe #116544, the warm cucumber from my Recipe #118657, or your favourite sauce or salsa or chutney. Any leftover slices can be used as a sandwich filling with salad greens and tzaziki in pita bread. This recipe is typical of pre-1950s English-style Australian cuisine.
Provided by bluemoon downunder
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly grease an 8cm x 26cm loaf tin and line the base and sides with baking paper. Lightly grease the paper.
- Combine the chicken, breadcumbs, cooked rice, egg, crumbled stock cube, chives and basil in a mixing bowl, mix well until all the ingredients are combined, and set aside.
- TO MAKE THE FILLING: over a moderate heat, panfry the bacon pieces and chopped garlic in a small (preferably non-stick) sauté pan until the bacon pieces are beginning to crisp and the garlic to soften (about 2 minutes).
- Drain the thawed spinach in a small strainer, and then squeeze a handful at a time to remove as much mositure as possible.
- In a mixing bowl, combine the bacon, garlic and spinach with the other ingredients: the stale breadcrumbs, cheddar and feta. Mix well until all the ingredients are combined.
- ASSEMBLING THE LOAF: spread half the chicken mixture evenly over the base of the loaf pan.
- Press the filling - the spinach mixture - evenly over the chicken mixture.
- Top the spinach mixture by pressing the remainder of the chicken mixture evenly over it. (The mixture will probably reach the top of the pan.).
- Bake in a moderate oven for about 45 minutes or until cooked through.
- Serve with a salad or your favourite side dish, and your favourite sauce.
Nutrition Facts : Calories 531.9, Fat 20.2, SaturatedFat 7.6, Cholesterol 166.9, Sodium 974.1, Carbohydrate 43.1, Fiber 4, Sugar 3.3, Protein 42.8
CREAMY CHICKEN, SPINACH AND TORTELLINI SOUP
It is turning cold here in AK fast, so in desperate need of a warming, filling dinner in a hurry, I threw this hearty soup together with ingredients I had on hand. DH absolutely loved it and requested that it become a regular part of our winter soup rotation :)
Provided by under12parsecs
Categories Weeknight
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a soup pot, heat oil over medium high heat. Add onion and carrot and saute until onion is translucent. Add garlic, bay leaf, herbs, chili flakes, cinnamon, nutmeg, salt and pepper. Saute 1 minute more.
- Add chicken stock (or broth, or water and bullion) and and extra bullion if using. Simmer for 10 minutes. Add uncooked tortellini and simmer according to package directions in the soup.
- Add cream of chicken soup, chicken (I use leftover roast tenderloins that had been marinated in buttermilk, garlic, thyme, dijon mustard and salt), and spinach and simmer until heated through. Add milk and simmer just until heated. Serve and enjoy!
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