My Menu Blog

1 tbs. mayo
1 tbs. yogurt
1/2 tsp. garlic powder
1 hard boiled egg, chopped
1/2 cup alfalfa, radish or clover sprouts
1/4 cup diced peeled cucumber
3 radishes, thinly sliced spinach leaves
1 whole wheat pita bread, halved

In small bowl, stir together mayo, yogurt and garlic powder until well blended. Stir in remaining ingredients except spinach and bread until well combined. Cover and chill to blend flavors. To serve, line each pita half with spinach leaves and fill with egg salad.

¾ cup each chopped onion, celery and sweet red pepper
2 galrlic cloves, minced
2 tbs. Butter
2 cups chopped fresh spinach
½ cup egg subsitute
2 cups seasoned stuffing croutons, lightly crushed
6 bonelyess skinless chicken breast halves (6oz. Each)
2 tbs. Cornstarch
1 cup chicken broth
1 tsp. Lemon juice
½ tsp. browning sauce, optional
2 cups sliced fresh mushrooms
¼ tsp. Salt-free lemon-pepper seasoning, optional

1. Saute onion, celery, red pepper, and garlic in butter until tender.
2. Add spinach, stir until wilted.
3. Cool.
4. Add egg substitute and croutons. Mix well.
5. Flatten chicken to ¼ in. thickness.
6. Top each piece with spinach mix.
7. Roll-up and secure with toothpicks
8. Place in greased baking dish
9. Cover and bake 350° for 40-45 min.
10. In small bowl, combine cornstarch, broth, lemon juice and browning sauce until smooth.
11. Saute mushrooms until tender, gradually stir in broth mixture, bring to a boil, cook and stir for 1-2 min. or until thickened.
12. Serve roll-ups with mushroom sauce.

1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked

1. Heat a large saute pan over medium-high heat. Add the olive oil and heat.
2. Add the garlic and cook for 1 minute.
3. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside.
4. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes.
5. Remove from the pan and set aside.
6. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.
7. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
8. Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

4-6 tablespoons unsalted butter
1 cup half and half
1 cup freshly grated parmesan
1/4 teaspoon salt
pinch nutmeg

1. melt butter in large saucepan (large enough to hold pasta later)
2. add half and half to melted butter and heat through
3. add cooked pasta, toss then remove from heat
4. add cheese, toss until cheese melts
5. add salt/pepper and nutmeg and toss

You can add chopped cooked chicken or sauteed mushrooms to finished dish.
You can also add broccoli or spinach to pasta while boiling.

2 tablespoons olive oil
2 large cloves garlic, crushed
1 pound cooked and peeled shrimp (reserve 4 whole, chop the rest)
1 teaspoon lemon-pepper seasoning
1 1/2 cups freshly grated parmesan cheese

1. sautee garlic in oil to infuse the oil, remove and discard garlic
2. add chopped shrimp to oil in skillet
3. sprinkle with lemon pepper seasoning
4. saute until heated through, 1-2 minutes
5. toss hot sauce with pasta or chill and serve over bed of lettuce
6. top with freshly grated parmesan

If served hot with pasta, you can add some fresh spinach in the pasta pot for minutes before the pasta is finished.

2 tablespoons olive oil
2 pounds boneless skinless chicken breast
1/2 cup sliced ripe olives
1 tablespoon dried oregano
3 cloves chopped garlic
2 sprigs rosemary
1 red onion, sliced into 1/2 inch thick rounds
1 28 ounce can diced tomatoes
1 10 ounce package frozen spinach, thawed and drained

1. preheat oven to 375 degreesheat oil in pan and brown chicken, salt and pepper
2. stir in remaining ingredients, except spinach
3. heat to boiling, cover
4. bake for 20 minutes
5. stir in spinach, bake 10 minutes longer

1. sautee garlic in olive oil
2. slowly add handfulls of washed frech spinach
3. stir until wilted, repeat this step until entire bag of spinach has been wilted
4. season with pepper and nutmeg

2 teaspoons olive oil
1 cup onion chopped
3 cloves finely chopped garlic
10 ounce box frozen spinach, thawed and drained
2/3 cup dry instant mashed potatoes
1/2 cup bread crumbs
1/4 cup parmesan cheese
2 teaspoons finely chopped fresh rosemary leaves, or 1/2 teaspoon dried leaves crumbled
2 eggs, beaten
salt and pepper

1. preheat oven to 375 degrees
2. sautee onions, garlic and spinach in oil 3 minutes, remove from heat
3. stir in remaining ingredients
4. press mixture into 6 balls, flatten into patties
5. cook patties in same skillet until golden brown
6. place onb baking sheet and bake 10 minutes

¾ cup each chopped onion, celery, & sweet red pepper
2 garlic cloves
2 tbs. butter divided
2 cups chopped fresh spinach
½ cup egg subsitute
2 cups seasoned stuffing croutons, lightly crushed
6 boneless skinless chicken breast halves
2 tbs. cornstarch
1 cup chicken broth
1 tsp. lemon juice
½ tsp. browning sauce, optional
2 cups sliced fresh mushrooms
¼ tsp. salt-free, lemon-pepper seasoning, optional

1. Saute onion, celery, red pepper & garlic in 1 tbs. butter until tender.

2. Add spinach, cook and stir until spinach is wilted. Cool.

3. Add egg substitute and croutons. Mix well.

4. Flatten chicken to ¼ in. thickness.

5. Top each piece with spinach stuffing.

6. Roll up and secure with toothpicks.

7. Place in 13-in. x 9-in. x 2-in. coated baking dish.

8. Cover and bake at 350º for 40-45 min.

9. In small bowl, combine cornstarch, broth, lemon juice and browning sauce until smooth.

10. Saute mushrooms in remaining butter, until tender.

11. Gradually stir in broth mixture, bring to a boil, cook and stir 1-2 min. or until thickened.

12. Serve roll-ups with sauce.

1 small onion, finely chopped
2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 package (8 oz.) fat-free cream cheese, cubed
1 cup (8 oz.) red. fat sour cream
1 can (14 oz.) water-packed artichoke hearts, drained and chopped
¾ cup grated parmesan cheese
¼ cup tsp. salt
1/8 tsp. pepper
1/8 to ¼ tsp. crushed red pepper flakes
¼ cup shredded red. fat chedder cheese
Assorted chips

1. Saute onion.

2. Add spinach, heat through.

3. Reduce heat to low, stir in cream cheese and sour cream.

4. Add artichoke hearts, Parmesan cheese, salt, pepper and pepper flakes. Cook 1-2 min.

5. Transfer to 1 ½ qt. dish, sprinkle with cheddar, microwave 2-3 min. until cheese is melted.