strawberry spinach salad

A summer favorite! You can add to this salad and try different variations depending on what you like :)

* spinach

* sliced strawberrys

* avocado (still yummy if your avocado isn't quite ripe)

* red onions

* blue cheese (or feta)

* toasted chopped walnuts

 

Top with Briana's blush vinegarette dressing (strawberry on the front) or another red vinaigrette dressing.

Spinach & Cheese Quiche

This quiche is super easy to make. I usually make it for dinner when I have nothing else to make. We usually eat it with a side of cantaloupe or kiwi. When we have left overs we eat them the next moring for breakfast. Bon appétit!

1 (9 inch) unbaked deep dish pie crust (I used the frozen pie crust from IGA)

1/3 cup of chopped onions

1 package frozen chopped spinach, thawed and drained

1 1/2 cup of shredded cheddar cheese (You can use any type of cheese)
4 Large Eggs

2 cups whipping cream or half-and-half (I only used a 1 1/2 cups of whipping cream)

1/4 tsp of salt

1/4 tsp of pepper

1/8 tsp ground red cayenne pepper

You can always substitute the spinach for mushrooms, broccoli or asparagus. Also, you can put bacon, chicken and any type of cheese. Spread cheese over the bottom of the unbaked pie crust. Set aside a bit of the cheese for later use. Then spread onions and spinach on top of the cheese. In a medium mixing bowl combine eggs, whipping cream or half and half, salt, pepper and cayenne pepper. Pour cream mixture over veggies and cheese. Sprinkle cheese on top of the mixture. Bake at 350 degrees F for 45 mins.

Spinich Turnovers

2 lb. frozen spinach
1 small onion, chopped
1 egg
1 cup cottage cheese, drained
1 cup feta cheese, crumbled
1 can of Pillsbury cresent rolls (2 rolls per turnover, rolled into rectangle shape)

Chop onion and saute, along with spinach. Cook until limp. Set aside to cool. Beat an egg and mix it with the cottage and feta cheeses. Add cooled spinach mixture. This is the filling. Roll out two rolls pinched together and put a blob of filling on the dough and fold it like a turnover. Pinch the edges closed. Bake on an ungreased cookie sheet and cook according to cresent rolls pkg.

Spinach Meatloaf

Get your picky eater to eat his vegetables by hiding them in meat! Another exciting use for instant potatoes.

Ingredients

• 1 lb ground meat (I prefer turkey)
• 1/4 cup instant potatoes
• 1/4 cup milk
• 2 tablespoons ketchup
• 1/4 cup parmesean cheese
• 1 egg
• 1 clove garlic minced
• 1/2 onion chopped fine
• salt and pepper to taste
• flavoring (choose an option, both are tasty!)
• option A: 1 tablespoon Worcestershire sauce & 1 teaspoon cumin
• option B: 1 teaspoon each of sage, rosemary, thyme
• 5oz frozen spinach, thawed and chopped

Directions

1. Pre-heat oven to 350F or 175C. Thaw out your spinach by putting it in a colander and running water over it.
2. Mix first nine (9) ingredients and choose the kind of flavoring you'd prefer. Worcestershire goes better with beef, while herbs go better with ground chicken or turkey. Both flavors are tasty and merit trying.
3. Lay out a piece of aluminum foil, wax paper or other disposable flexible surface. Spread the meat mix over the foil to make a 1/2 inch-thick rectangle that should fit into your baking pan.
4. On top of the meat, make a uniform layer of spinach. Ideally, leave a 1/2 inch border of meat not covered by spinach.
5. Use your flexible surface to lift one side of the meat and gently form a roll. You'll likely have to work slowly and peel the meat off the foil a bit as you go. When you get to the end, press the end meat into the roll so in blends into a solid roll. You can also smoosh together the ends a bit to obscure the spinach there. The spinach should now be nicely hidden, visible only in cross-section.
6. If you're really careful with aluminum foil, you can now enclose your lovely meat roll in the same piece of foil, then place in your baking pan. This helps minimize cleanup. Definitely still use a pan, though, to keep the meat juices from oozing out into your oven.
7. Bake the meatloaf in the middle rack for 45 minutes or so (took me about twice that here, but I have no idea how hot my oven is with the goofy tank). This should serve 4-5 people and freezes easily either before or after baking.