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OH Members Share Their Favorite Recipes!
Here’s a recipe I came up with recently. Hope you like! -Bonnie C.
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 sliced 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 Directions
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 inch 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 9×13 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.
Spinach and Meat Cakes
Recipe from OH member internetnut 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 fried my patties in Pam to cut on the fat content. – internetnut Ingredients 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 Directions
Preheat oven to 350 Preheat frying pan (no oil). Combine all ingredients except brown rice in a large mixing bowl. Mix well. Form mixture into 12 small balls. Place in frying pan and flatten into patties using a spatula. Cook over medium heat until cooked on both sides. Serve over cooked brown rice. To view OH member recipes and to post some of your favorites, click here or post your recipes and comments below.
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Batwingsman · 0 replies · 206 views
Batwingsman · 0 replies · 206 views