Friday, July 30, 2010
16 oz fresh or frozen spinach (if using frozen, please drain excess liquid prior to using.)
1/3 ricotta or cottage cheese
2 egg yolks (increase if mix is too runny)
pinch of garlic and basil
Combine all ingredients and spoon into a lightly oiled (we always use olive oil.) baking dish or muffin tray. I’m going to use a tiny muffin tray. It will be a great bite snack/finger food for the kids.
Bake at 375 F for 15 minutes or until golden and springy to the touch.
You may wish to insert a toothpick and then withdraw it to check that the insides are
Cheesy Beef Meatballs
Canned Diced tomatoes
Shredded Cheddar Cheese
Egg Yolk (1-2)
Breadcrumbs if needed
Saute Onion and carrots in butter. Heat tomatoes though. Puree sauted onions/carrots and tomatoes. Mix beef, cooled puree, yolks, and cheese together. Use small scoop and place on baking sheet. Bake 350F for 20 min.
Chicken Vegetable Pasta
Chop vegetables very small and sauté in butter until very soft, in butter. Cook Chicken/Turkey with Garlic and Basil. Cook Pastina of choice with NO SALT in the water. Combine all ingredients.
Monday, July 12, 2010
A great healthy, protein packed creamed spinach!
Tofu Creamed Spinach
1 tablespoon butter
1 tablespoon olive oil
1 small onion, minced
4 cloves garlic, minced
1 packaged frozen spinach chopped
1 (12 ounce) package silken tofu
1/2 (4oz) cream cheese – into chunks
salt and pepper to taste
Heat butter and olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until soft and translucent, but not brown. Add spinach; cook, stirring frequently. Melt cheese.
Stir in tofu, nutmeg, salt, and pepper into spinach. Cook until warmed through.
Adjust seasonings, if desired, and serve.