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Cook 2 boxes frozen spinach according to directions.
Drain and mix in bowl with:
1/2 env. onion soup mix
1 sm. carton sour cream
1 tsp. lemon juice

Put mixture in greased casserole. Top with grated cheddar cheese. Can also top with bread crumbs and dabs of butter. Bake at 325 degrees for 20 to 30 minutes.

No-Cook Spinach Dip - 3 Cups

2 10oz frozen packages chopped spinach, defrosted and drained
1 can chopped water chestnuts
3 green onions very finely chopped
1 cup Stonyfield Farm Plain yogurt
1/2 cup light mayonnaise
1 small jar pimento finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Before preparing the dip, be sure to defrost and drain the excess water from two packages of frozen chopped spinach. Combine all of the ingredients, including the drained spinach, in a medium sized bowl and mix well. Chill before serving.

SPINACH CREPES - 4 servings

1 (10 oz.) pkg. frozen chopped spinach
Dash pepper
3 tbsp. evaporated skim milk
8 prepared basic crepes
2 tsp. margarine, melted
1/4 tsp. salt
1/2 c. Ricotta cheese
2 eggs, slightly beaten
Dash nutmeg
3 tbsp. grated Parmesan cheese

Preheat oven to 350 degrees. Cook spinach according to package directions, drain thoroughly. Add salt, pepper, Ricotta cheese, milk, eggs and nutmeg. Put 1/4 cup filling in center of each crepe, overlap sides. Place seam side down in 13 x 9 inch baking dish. Brush with margarine. Sprinkle with Parmesan cheese. Heat for 20 minutes.


1 (15 1/2 oz.) jar spaghetti sauce
4 oz. spaghetti, cooked and drained
1 1/2 c. cottage cheese
1/3 c. (1 1/2 oz.) grated Parmesan cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
6 oz. part skim Mozzarella
Cheese slices

Combine sauce and spaghetti; toss lightly. Combine cottage cheese and 1/4 cup Parmesan cheese; mix well. Place half of spaghetti mixture on 10 x 6-inch baking dish; cover with spinach, cottage cheese mix and 1/2 of Mozzarella cheese. Top with remaining spaghetti mix. Cut remaining Mozzarella cheese into 1/2-inch strips; arrange on top of spaghetti mix to form lattice design. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 30 minutes. Makes 4 servings


1 lb. sausage
10 oz. pkg. frozen chopped spinach
1 pkg. stuffing bread crumbs
1/2 c. Parmesan cheese
1 c. mayonnaise

Thaw and drain spinach. Mix all ingredients together. Roll into one inch balls. Bake at 300 degrees for 20-25 minutes.


1 cup chopped fresh spinach
1 cup plain yogurt
1 cup mayonnaise
2 teaspoons seasoning salt
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground dry mustard
1/4 teaspoon garlic salt

In a medium bowl, mix together all ingredients. Chill until served.

Fresh Baby Spinach with Wild Mushrooms

Accompanied by a warm loaf of French bread, this lovely and simple salad makes an elegant first course or a light lunch.

1 pound (455g) mixed wild mushrooms (shiitake, portobello, oyster, chanterelle)
2 Tbsp (30mL) olive oil
6 cloves garlic, peeled and minced
1/2 cup (120mL) mushroom soaking liquid
2 tsp (4g) fresh herbs (tarragon, thyme, basil or marjoram)
3 Tbsp (45mL) balsamic vinegar
Salt and pepper to taste (sea salt if on a corn-free diet*)
6 cups (135g) baby spinach, rinsed
Grated cheese (Parmesan, Romano or Asiago)*
Enoki mushrooms (optional)

Rinse mushrooms. Remove stems and save for stock. Chop or slice mushrooms, depending upon size. Remove gills from the portobellos.

Heat 2 Tbsp (30mL) olive oil in a skillet and saut e garlic carefully for 5 minutes. Add mushrooms (except enoki) and cook, stirring until they begin to release their juices. Add soaking liquid and simmer for 5 to 10 minutes to slightly reduce liquids. Add herbs, balsamic vinegar, salt, and pepper. Stir well.

Place spinach in a large salad bowl. Top with mushrooms and their sauce. Toss well to slightly wilt spinach. Taste and adjust seasonings if needed.

Serve garnished with grated cheese and enoki mushrooms.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts
Calories: 100
Fat: 6g
% fat calories: 54%
Cholesterol: 4mg
Carbohydrate: 7g
Protein: 6g

Greek Spinach Frittata

Savor the flavors of Greece with this simple recipe. Serve as an entree with pilaf or pasta and stuff leftover frittata into a pita with lettuce, tomato and mustard for a fast lunch.

1 16-ounce (455g) container nonfat cottage cheese
4 ounces (115g) feta cheese, crumbled
2 Tbsp (15g) flour
1/2 cup (120mL) egg white substitute or 4 egg whites
3 10-ounce (285g) packages frozen spinach, thawed and well-drained
1/4 cup (45g) dried, minced onion
2 Tbsp (30mL) lemon juice
2 Tbsp (10g) dried dill
Black pepper to taste
Lemon wedges for garnish

Preheat oven to 350 F (175 C).

In a food processor, combine nonfat cottage cheese, feta cheese and flour until smooth. Add egg whites, drained spinach, onion, lemon juice, dill and pepper to taste and combine well.

Spray a 9-inch (23cm) round or square baking dish with nonstick cooking spray. Pour in spinach mixture and bake 40 to 45 minutes or until knife inserted in the center comes out clean. Cool 10 minutes before cutting. Garnish with lemon, if desired.

Nutrition Facts
Calories: 136
Fat: 1g
% fat calories: 9%
Cholesterol: 9mg
Fiber: 4g

Stuffed Shells with Spinach and Cheese

An easy Italian dish that tastes like you spent all day in the kitchen. Use your favorite marinara sauce or a commercial spaghetti sauce (which may be higher in sodium).

5 cups (1 1/4L) marinara sauce, homemade or commercial
10 ounces (285g) frozen chopped spinach (1 package)
8 ounces (230g) jumbo pasta shells (24 shells)
2 cups (455g) lowfat ricotta cheese
1 whole egg (or 2 egg whites)
12 ounces (340g) mozzarella cheese, part skim milk, shredded
1/2 cup (60g) Asiago cheese, fresh, grated (or freshly grated Parmesan cheese)
1/3 tsp (1g) nutmeg
1 Tbsp (6g) basil, dried
1/4 tsp (1g) pepper
2 Tbsp (15g) Parmesan cheese, grated

If making marinara sauce, prepare and set aside.
Thaw frozen spinach in the microwave, drain well and set aside.
Preheat oven to 350 F (160 C).
In a large pot with rapidly boiling water, cook jumbo shells until done and drain.
In a large bowl, mix ricotta cheese and egg together, add all of the mozzarella cheese, Asiago cheese, nutmeg, basil, pepper, and spinach.

Prepare a 9x13-inch (22x32cm) baking dish with vegetable oil spray. Put half of the marinara sauce in the baking dish covering the bottom of the pan. Stuff shells with cheese mixture and arrange in baking dish. Cover with remaining marinara sauce. Cover pan with foil and bake for 30 minutes. Remove foil and sprinkle with remaining Asiago cheese. Bake uncovered for another 10 minutes until bubbling hot.

Nutrition Facts
Calories: 428
Total Fat: 16g
% Calories from fat: 33%
Protein: 31g
Carbohydrate: 40g
Cholesterol: 79mg
Sodium: 1283mg

Spinach and Mushroom Manicotti

The tasty filling in this recipe can also be used to make stuffed shells or lasagna. If you can’t find manicotti tubes at the store, you can also spread the filling on cooked lasagna noodles, roll them up jellyroll fashion, and set them side by side in a baking pan for "lasagna roll-ups." Minestrone soup, a tossed green salad and fresh Italian bread make ideal accompaniments to this dish.

6 manicotti tubes, cooked according to package instructions
1 10-ounce (285g) package of frozen chopped spinach, thawed (chopped broccoli can be substituted)
2 Tbsp (30mL) olive oil
1/2 medium onion, chopped
1 tsp (3g) minced garlic
1/2 cup (45g) fresh mushrooms, sliced
16 ounces (455g) firm tofu
2 Tbsp (30mL) fresh lemon juice
1 tsp (6g) salt, if desired (sea salt if on a corn-free diet*)
1/2 tsp (2g) black pepper
2 cups (480mL) bottled, seasoned tomato sauce
Nondairy Parmesan cheese
1 Tbsp (3g) chopped fresh parsley

Preheat oven to 350 F (175 C). Drain spinach and squeeze out remaining water. Set aside.

In a large skillet, sautè olive oil, onion, garlic and mushrooms over medium heat for about 10 minutes or until onions are transparent and liquid from mushrooms has evaporated. Add spinach to onion mixture and sautè over low heat for 1 to 2 minutes. Remove from heat and set aside.

In a large bowl, mix together tofu, lemon juice, salt, and pepper. Mash well with a potato masher or fork. Add contents of skillet to tofu mixture. Mix well, using your hands if necessary to combine all of the ingredients thoroughly.

Oil a medium-sized, rectangular baking pan or decorative casserole dish. Spoon 1/2 to 3/4 cup (120 to 180mL) tomato sauce onto the bottom of the pan. Spread evenly.

Fill manicotti tubes with tofu mixture. Place manicotti side by side in baking dish and cover with remaining tomato sauce and sprinkle lightly with nondairy Parmesan cheese. Cover pan loosely with aluminum foil; bake for 30 minutes. Remove foil for the last 10 minutes of baking time.

Allow manicotti to cool for approximately 15 minutes before serving. Garnish with chopped parsley.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition Facts
Calories: 351
Fat: 8g
% fat calories: 19%
Cholesterol: 0mg
Carbohydrate: 56g
Protein: 17g

Lemon Shrimp and Spinach

A lovely variation on the classic scampi preparation of shrimp.

1 pound (455g) shrimp, uncooked, peeled and deveined
1 pound (455g) spinach leaves, fresh
2 Tbsp (30mL) olive oil
3 cloves garlic, minced
1 medium tomato, chopped coarsely
1/2 cup (120mL) lemon juice, freshly squeezed
1 tsp (2g) lemon zest
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) pepper

Rinse shrimp well.
Wash spinach leaves and chop into 3 inch (8cm) pieces.

Heat oil in a nonstick skillet. Add garlic cloves and saut e for 2 minutes. Add chopped tomato and shrimp and cook for 5 minutes, just until shrimp are pink.

Pour in lemon juice and lemon zest, and add spinach leaves. Season with salt and pepper and cook, uncovered, over medium heat until spinach leaves are wilted.

Serve over white or brown rice.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition Facts
Calories: 216
Total Fat: 9g
% Calories from fat: 36%
Protein: 26g
Carbohydrate: 9g
Cholesterol: 173mg
Sodium: 503mg


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