Saturday, September 20, 2008

Baked Spinach with Eggs

1/4 cup butter
1 onion, peeled and chopped
1 cloves garlic, minced
1 can spinach, drained
1/2 teaspoon salt
1 cup shredded mozzarella cheese, divided
use1 teaspoon paprika
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
4 large eggs
1/4 cup milk

Preheat oven to 350°F (175°C). Lightly grease a medium baking dish.
In a large pot, melt butter over medium heat. Add onion and garlic and sauté for 2 to 3 minutes to soften. Add spinach and salt. Reduce heat to low.

Sprinkle half of the mozzarella cheese in the bottom of prepared baking dish. Spoon in spinach mixture and sprinkle with paprika, pepper and nutmeg.

In a medium bowl, beat together egg and milk; pour over spinach mixture. Top with remaining mozzarella cheese.
Bake until the cheese bubbles, about 20 minutes. Let stand 5 minutes before cutting.
Makes 6 servings.

Spinach Lasagna

Stuffed between thick layers of sauce, cheese and noodles, canned spinach offers both lutein and flavor.
3 cups (12 ounces) shredded mozzarella cheese
1 container (15 ounces) ricotta or cottage cheese
1/4 cup grated Parmesan cheese
1 teaspoon minced garlic
3 cups marinara-style pasta sauce
9 no-boil lasagna noodles
2 cans (15 ounces each) spinach, well drained

Preparation:Heat oven to 375°F.
Mix 2 cups mozzarella cheese, ricotta cheese, Parmesan cheese and garlic; set aside. Pour 3/4 cup marinara sauce in a 9x13-inch baking dish; arrange 3 pieces of no-boil lasagna noodles over sauce. Pour 1/2 cup sauce over pasta; spread half spinach over sauce; spread half cheese mixture over spinach; repeat the layers. Top with the last 3 lasagna noodles and remaining 1/2 cup sauce.

Cover with foil and bake 1 hour.
Sprinkle with remaining mozzarella cheese and let stand 10 minutes before serving. Servings: 8

Tacos on the Ocean

8 servings
1 lb ground chicken breast skinless- canned chicken works well when sailing
1/4 tsp salt
1 c onions, chopped
4 ozs cheddar cheese, shredded
1 c bell peppers, chopped
4 ozs iceberg lettuce leaves, shredded- cabbage works when on a passage
1 c salsa-Safeway has a nice variety of salsas
8 whole taco shells-I use the Mission Carb Balance soft Tortillas- they keep on a long passage
1 1/4 ozs taco seasoning mix

In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Add salsa, taco seasoning mix, and salt. Mix well and cook until boiling; stirring constantly. Fill each taco shell with half cup chicken mixture. Top with lettuce and cheese.

Canned Chicken Meatloaf

12 servings
1 c onions, chopped
1/4 c ketchup
1 1/2 tsp garlic, minced
2 tsps worcestershire sauce
1 lb ground chicken breast skinless- I use canned chicken when sailing
1 1/4 tsps salt
3/4 c bread crumbs
1/2 tsp black pepper
1 whole egg
1/2 c ketchup

Preheat oven to 350. Prepare a 8" x 4" loaf pan with cooking spray; set aside. In a non-stick skillet, cook onions and garlic until tender. Place in a mixing bowl. Stir in chicken, bread crumbs, egg, 1/4 cup ketchup, worcestershire sauce, salt, and black pepper. Mix well. Place mixture into prepared pan. Spread top with remaining ketchup.

Bake for one hour, or until loaf reaches 185 on a meat thermometer.
Let stand five minutes before slicing.

Fiesta Skillet Spaghetti

1/2 tsp olive oil
1 lb ground chicken breast, skinless
1/2 c onions, chopped
1/2 c bell peppers, chopped
15 ozs tomato sauce
4 c water
1 env taco seasoning mix
8 ozs thin spaghetti, uncooked
1/2 c fat-free cheddar cheese, shredded

Heat oil in a 12" skillet over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in water, tomato sauce and taco seasoning mix. Bring to a boil. Add the uncooked spaghetti. Reduced heat covered and simmer until spaghetti is tender, about 25 minutes. Sprinkle with cheese.

6 servings; 290 Calories; 2g Fat; 23g Protein; 38g Carbohydrate; 44mg Cholesterol; 899mg Sodium


1 lb ground skinless chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, crushed
1 c low-fat cheddar cheese, shredded

Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside.

In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the crushed chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted.

8 servings; 287 Calories; 4g Fat (13% calories from fat); 25g Protein; 34g Carbohydrate; 43mg Cholesterol; 1002mg Sodium