Favorite Lettuce/Spinach Recipes?

Hello OH Members,

Spring is almost here!  Yea!  I would like to feature some of your favorite lettuce, salad, or spinach recipes in the March OH Newsletter.  Please post your recipes below or email them to me at:  [email protected].

Thanks so much!

Here's a recipe I came up with recently.  Hope you like!

Creamy Spinach and Chicken Pot Pie

Ingredients
4 chicken breast halves
1 cup of milk (I used Fat Free Lactaid)
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Kosher Salt
1/2 tbsp Black Pepper
1 egg (beaten)
2 cans of Reduced Fat Crescent Rolls
1/2 bag of frozen chopped spinach or 1 whole bag of fresh spinach (chopped)
1-7 oz package of Green Giant Healthy Vision slice carrots, zucchini, green beans in a rosemary butter sauce
1 cup of frozen corn
1 small sweet onion (chopped)
10 baby carrots (sliced)
1/2 cup Parmesan cheese
2 tbsp Cornstarch
2 tbsp Light Butter
2 tbsp Chicken Bouillon dissolved in 1 cup of Water

Preheat oven to 375°

In a small bowl mix your garlic powder, onion powder, salt and pepper. Heat a large pot. Chop your chicken into 1" cubes. Add butter to the pot and then chicken. Season chicken with half of your seasoning mix. While chicken is browning chop your onion and slice your carrots. Once your chicken has browned add onions and carrots to help deglaze the pot.  When onions are translucent add frozen spinach, corn and mixed veggie package, along with the rest of your seasoning mix.  Once everything is heated through add your bouillon water and stir.  Bring to a boil. Dissolve the cornstarch in the milk and slowly add to the pot, stirring continously.  Once it has thickened turn off the heat and stir in the parmesan cheese.  Transfer mixture to a 9x13 casserole deep dish that has been sprayed with nonstick cooking spray.  Now it's time to top it with the crescent dough.  Pinch the seams together and lay over the top, brush the top with the beaten egg (if you'd like sprinkle a little parmesan after you have brushed on the egg) .  Bake for 30 minutes or until you have a nice dark golden crust.  Let it rest for 5 to 10 minutes before cutting.

These are a family favorite. This is not my recipe but I've made these time and time again. I helped make these in my cooking class at Chemung County Cornell Cooperative Extentsion. They were very easy to make. When we made these we used ground turkey which is exactly what I do all the time. We also used fresh spinach about 1 cup. When we cooked these patties we cooked them in a bit of oil to keep the patties from sticking. At the cooking class and at home these were cooked in a electric skillet. Please make sure to keep the lid on the skillet while cooking to keep the patties moist. When I made them at home I used thawed frozen ground turkey. I fryed my patties in Pam to cut on the fat content.

 

Spinach and Meat Cakes

• 1 lb 93% lean ground beef (7% fat or 93% lean) or 1 lb ground turkey (7% fat or 93% lean)
• 2 bunches spinach, bunches washed and cut into pieces (may substititute a 1-pound bag of frozen chopped spinach, thawed and well drained)
• 1/2 finely chopped onion
• 2 minced garlic cloves
• 1/2 teaspoon salt
• black pepper
• 3 cups cooked brown rice

• 1 Preheat frying pan (no oil).
• 2 Combine all ingredients except brown rice in a large mixing bowl. Mix well.
• 3 Form mixture into 12 small balls. Place in frying pan and flatten into patties using a spatula.
• 4 Cook over medium heat until cooked on both sides.
• 5 Serve over cooked brown rice.
   

Thanks for the great recipes ladies!  I am going to feature them in the OH Newsletter this month!