• Chicken Breasts Stuffed with Spinach & Ricotta*
  • Citrus Spinach Salad
  • Potato, Ham, & Spinach Gratin
  • Spinach Salad with Oranges & Almonds
Chicken Breasts Stuffed with Spinach and Ricotta

1 sup part-skim ricotta cheese
1/3 cup grated fresh Parmesan cheese
¼ tsp salt
¼ tsp garlic powder
¼ tsp black pepper
2 cups chopped fresh spinach
1 large egg

6 oz skinless, boneless chicken breast halves
½ cup dry white wine

1. To prepare filling, combine first 7 ingredients.
2. Preheat oven to 350.
3. To prepare chicken, place each chicken breast half between 2 sheets of
heavy duty plastic wrap; pound to ¼ inch thickness using a meat mallet or
rolling pin. Divide and spread filling over chicken breast halves. Roll up jelly roll
fashion. Tuck in sides; place chicken, seam side down, in a 13x9 baking dish.
Pour wine over chicken. Cover dish with foil.
4. Bake at 350 for 30 minutes, basting chicken with wine every 10  minutes.
Uncover and bake an additional 15 minutes or until chicken is done. Remove
chicken from pan; keep warm. Strain wine mixture through a sieve over a bowl;
discard solids. Serve wine mixture over chicken.

Citrus Spinach Salad

2 cups fresh spinach leaves OR 2 cups torn Romaine Lettuce
1/2 small red onion, thinly sliced
2 fresh navel oranges, peeled and separated into sections
2 T toasted pine nuts
2 T orange juice
2 T white wine vinegar
3 T olive oil (preferably extra virgin)
2 tsp. honey
1 T chopped fresh cilantro
2 tsp. dijon mustard
Salt & pepper to taste
Toss spinach, onion, oranges and pine nuts together. Whisk together all
dressing ingredients. Pour over salad and serve.

Potato, Ham, & Spinach Gratin

2 tsp olive oil
½ cup thinly sliced shallots
2 garlic cloves, minced
1 cup chopped reduced fat ham (turkey ham, for example)
1 tsp salt
¾ tsp ground pepper
1/8 tsp whole nutmeg
10-ounces fresh spinach
2 cups 1% low-fat milk
1/3 cup all-purpose flour
7 cups (1/8 inch-thick)slices Yukon gold potatoes
Cooking spray
¾ cup shredded Gruyere cheese

1. Preheat oven to 375o.
2. Heat oil in a small nonstick skillet over medium-high heat. Add shallots and
garlic; sauté 2 minutes or until tender. Remove from heat; stir in ham, ¼ tsp
salt, ¼ tsp pepper, nutmeg, and spinach. Combine milk, flour, ½ tsp pepper,
and ¼ tsp salt, stirring with a whisk.
3. Arrange half of potato slices in an 8-inch square baking pan coated with
cooking spray; sprinkle with ¼ tsp salt. Spread spinach mixture over potato
slices. Arrange remaining potato slices over spinach mixture; pour milk over
top. Sprinkle with ¼ tsp salt. Cover with foil coated with cooking spray. Bake at
375o for 1 hour and 15 minutes or until the potatoes are tender. Uncover and
sprinkle with cheese; bake an additional 15 minutes.
4. Preheat broiler. Broil gratin for 2 minutes or until cheese is lightly browned.

Spinach Salad with Oranges & Almonds

6 Servings

6 tablespoons vegetable oil
1/4 cup fresh orange juice
3 green onions, minced
3 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon chopped fresh tarragon
1 teaspoon grated orange peel
4 oranges
1 1/2 6-ounce packages baby spinach
2/3 cup sliced almonds, toasted
Whisk first 7 ingredients in small bowl. Season with salt and pepper. Cut peel
and white pith from oranges. Working over medium bowl, cut between
membranes to release segments. (Dressing and oranges can be made 1 day
ahead. Cover separately and chill. Rewhisk dressing before using.)
Combine spinach, half of almonds, and all orange segments in large bowl with
enough dressing to coat. Divide among 6 plates. Sprinkle with almonds.
  • Spinach Dip
  • Spinach Pear Salad with Mustard Vinaigrette
  • Spinach Rice
  • Wilted Spinach Salad
Spinach Recipes
From America’s Test Kitchen

10 oz spinach, cooked and chilled, liquid squeezed out
¼ cup red onion
1 clove garlic, crushed
1 tbsp chopped fresh dill
½ cup Italian parsely
½ cup sour cream (Nonfat yogurt makes a great, healthier substitute)
½ cup mayo
¼ tsp tobasco
Salt and pepper, to taste

Put all ingredients in a food processor and blend until smooth. Add ¼ cup
chopped red pepper. This is excellent served with carrots and cucumbers for

Spinach-Pear Salad with Mustard Vinaigrette

2 pears, cored and thinly sliced
6 ounces spinach
3 tbsp water
2 tbsp balsamic vinegar
1 tsp sugar
5 tsp extra virgin olive oil
1 ½ tsp stone-ground mustard
¾ tsp salt
½ tsp coarsely ground black pepper
¼ cup shaved Parmigiano-Reggiano cheese

1. Combine pear slices and spinach in a large bowl. Combine water and next 6
ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over
salad, and toss gently to coat. Sprinkle with cheese.

Spinach Rice

1 tsp olive oil
1 ½ cups uncooked instant rice
1 bunch fresh spinach
2 tbsp grated Parmesan cheese
1 cup chopped onion
1 2/3 cup water
1/8 tsp salt
1/8 tsp ground nutmeg

Coat a saucepan with cooking spray. Add oil; place over high heat until hot.
Add onion; saute 1 minute. Add rice, water, & spinach; bring to a boil. Cover,
reduce heat; simmer until liquid is absorbed. Remove from heat; stir in cheese,
salt, & nutmeg. Serves 4.

Wilted Spinach Salad

6 eggs
2 bunches fresh spinach, rinsed and dried
4 green onions, thinly sliced
2 eggs
1/4 cup white sugar
1/4 cup white vinegar
1/4 cup red wine vinegar
Place 6 eggs in a medium saucepan with enough cold water to cover. Bring
water to a boil, and immediately remove from heat. Cover, and let eggs stand
in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
In a large bowl, toss together the spinach and green onions. Heat the 2 tbsp
olive oil over low heat. In a small bowl, whisk together the 2 remaining eggs,
sugar, white vinegar, and red wine vinegar. Add to warm oil, and whisk for
about a minute, until thickened. Pour at once over spinach and toss to coat.
Garnish with chopped egg.
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