DELICIOUS HERBED SPINACH AND KALE BALLS
An old Weight Watchers® recipe with many modifications through the years. Delicious and nutritious. Kids love them!
Provided by algc09
Categories Appetizers and Snacks
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray or line with parchment paper.
- Combine spinach, onion, 5 tablespoons plus 1 teaspoon olive oil, and eggs together in a large bowl. Add kale, bread crumbs, Parmesan cheese, sea salt, garlic powder, thyme, sage, rosemary, oregano, and black pepper; mix thoroughly using your hands.
- Form mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned, 10 to 20 more minutes.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 11.9 g, Cholesterol 32.6 mg, Fat 8.3 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 320.4 mg, Sugar 1.5 g
HERBED SPINACH BALLS
Make and share this Herbed Spinach Balls recipe from Food.com.
Provided by nemokitty
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. In medium mixing bowl, combine spinach, onion, egg and margarine, mixing well. Add remaining ingredients and mix till combined.
- Using rounded teaspoonfuls, shape mixture into 16 balls. Spray cooking spray on parchment paper on a cookie sheet and place balls on cookie sheet. Bake until balls are cooked and lightly browned, 18 to 20 minutes.
Nutrition Facts : Calories 170.2, Fat 11.3, SaturatedFat 2.7, Cholesterol 48.7, Sodium 420.4, Carbohydrate 11.9, Fiber 2.9, Sugar 1.9, Protein 6.7
PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, pastas, main course, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
- Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
- Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams
HERBED SPAETZLE AND SPINACH
These tiny dumplings are surprisingly easy to make.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 10
Steps:
- Whisk together flour, 1 teaspoon salt, 1/8 teaspoon pepper, nutmeg, and herbs in a large bowl. In another bowl, beat the milk, eggs, and 5 tablespoons olive oil. Whisk into flour mixture until smooth.
- In a large pot, bring 6 quarts of water to a boil; add 1 tablespoon salt. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter and push it through into the boiling water, or use a colander, pushing batter through with a rubber spatula. Cook spaetzle until it floats to the top, about 30 seconds. Drain spaetzle in colander.
- Heat remaining 1 1/2 tablespoons olive oil in a skillet over medium high heat. Add spinach and saute until it starts to wilt. Add spaetzle, season with salt and pepper, and cook until hot. Serve immediately.
HERBED SPINACH
Make and share this Herbed Spinach recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 15m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Finely chop the spinach stems and coarsely chop the spinach leaves.
- Heat oil in a skillet, add garlic and saute 1 minute.
- Add spinach, basil, salt& pepper.
- Toss in skillet for 4 mintes or until the spinach is coated with oil and just wilted.
- Serve immediatedly.
HERBED CHICKEN AND SPINACH MEATBALLS
These are meatballs to make when you want to eat on the light side, without sacrificing flavor. They are highly seasoned, with chopped spinach and cilantro and lots of aromatic spices. No need for a sauce, they can be served alongside a leafy salad or with steamed rice. Make the meatball mixture a day or two in advance, if desired.
Provided by David Tanis
Categories weeknight, meatballs, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, then drain in a colander and cool under running water. Remove and squeeze wilted leaves into a ball. Using a large knife, roughly chop spinach on a cutting board - you should have about 2 cups. Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.)
- In a large bowl, put chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile, egg, bread crumbs and cream. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight.
- Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture's seasoning if necessary.
- Using an ice cream scoop or spoon, form 24 rough balls and place on a baking sheet. (The mixture will be soft.) Lightly sprinkle the balls with a very small amount of flour.
- Set a large, wide skillet over medium-high heat. Add olive oil to a depth of 1/4 inch. When oil is wavy, use a spoon to help slip in balls into skillet. Gently fry the balls without crowding. Adjust heat as necessary (high heat will make them tough.) Cook for about 4 minutes per side; they should be golden brown, not too dark. Serve with lime or lemon wedges.
HERBY SPINACH-AND-RICE SOUP WITH TURMERIC
Inspired by the Persian herbed-rice dish sabzi polo, this turmeric-tinted soup is bursting with spinach, parsley, and dill. The rice and diced potatoes absorb some of the liquid, giving this brothy soup more body. Yogurt, a cumin-infused oil, and a squeeze of lemon are the welcome and essential finishing touches to this healthy comforting dish.
Provided by Lauryn Tyrell
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Cook 2 tablespoons oil and cumin seeds in a small skillet over medium, swirling pan, until seeds are fragrant, darkened slightly in color, and sizzling, about 1 minute. Transfer to a bowl; let cool completely. (Oil can be stored in an airtight container at room temperature up to 1 week.)
- Heat a medium saucepan over medium; swirl in remaining 3 tablespoons oil. Add shallots and garlic, season with salt, and cook, stirring occasionally, until translucent, 3 to 5 minutes.
- Stir in rice, potato, and turmeric; cook, stirring, 1 minute. Add broth and 1 cup water; bring to a boil. Season with salt, reduce heat, and simmer, partially covered, until flavors meld and potato and rice are cooked and very tender, about 30 minutes. Remove from heat; stir in spinach, herbs, and lemon juice. Season with salt and pepper.
- Ladle into bowls. Whisk yogurt and spoon into the soup, along with cumin-seed oil and more herbs and lemon juice; serve.
HERBED SPINACH DIP
Make and share this Herbed Spinach Dip recipe from Food.com.
Provided by KellyMac6
Categories Spinach
Time 1h5m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Mince garlic clove in food processor.
- Add remaining ingredients and process until well combined, about 1 minute.
- Transfer to serving bowl and chill for at least 1 hour.
Nutrition Facts : Calories 559.5, Fat 44, SaturatedFat 14.5, Cholesterol 54.1, Sodium 1535.3, Carbohydrate 37, Fiber 8.2, Sugar 9.3, Protein 12.3
STEAMED SPINACH WITH HERBS
What a great way to fix spinach! Steamed with herbs and dressed with your favorite vinegar! Adapted from Better Homes & Gardens magazine.
Provided by Sharon123
Categories Spinach
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pan insert steamer and pour in 1" water; bring to boiling.
- Combine spinach and herbs in the steamer basket. Cover, turn down the heat to medium low, and steam for 2 to 3 minutes or until wilted, stirring once. Remove basket carefully; drain. Move spinach to a serving bowl. Drizzle with some of the vinegar. Season to taste with salt and pepper.
- Pass the remaining vinegar. Garnish with lemon slices, if desired.
- Makes 4 servings.
Nutrition Facts : Calories 41.3, Fat 0.7, SaturatedFat 0.1, Sodium 131.8, Carbohydrate 6.6, Fiber 3.9, Sugar 0.8, Protein 4.9
HERBED CHICKEN & SPINACH SOUP
I love this slow cooker dish because it combines some of my favorite ingredients, such as savory spices, kidney beans and fresh spinach. To create a hearty meal, I eat the chicken soup with a side of crusty bread slathered in butter.-Tanya MacDonald, Antigonish County, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.
Nutrition Facts : Calories 331 calories, Fat 10g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 955mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 33g protein.
HERBED SPINACH BALLS
A delicious appetizer or vegetable dish. These can be made up ahead of time and frozen. If frozen, increase cooking time by 10 to 15 minutes.
Provided by Dancer
Categories Spinach
Time 30m
Yield 80 appetizer-size balls.
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Thaw spinach and remove excess liquid.
- Add remaining ingredients (stuffing mix, parmesan cheese, garlic, onion, eggs and butter) and mix well.
- Form the mixture into small balls and place on a baking sheet.
- Bake for 15 minutes at 350 degrees.
Nutrition Facts : Calories 19.2, Fat 1.6, SaturatedFat 0.9, Cholesterol 11.8, Sodium 30.8, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 0.8
HERBED BAKED SPINACH
Parmesan cheese and garlic liven up this spinach dish, which goes well with met entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Stir in the spinach, cream and milk. Remove from the heat; stir in 4 tablespoons cheese, bread crumbs, salt, marjoram and pepper. , Spoon into a greased 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until cheese is lightly browned.
Nutrition Facts : Calories 163 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 394mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
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