Jamie's Cranberry Spinach Salad

Jamie's Cranberry Spinach Salad by Edina (from allrecipes.com)

Ingredients

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Spinach and Mushroom Manicotti

Spinach & Mushroom Manicotti by Emilie Braatz

1 box Manicotti
2Tbsp Extra virgin olive Oil
6 ox mushrooms, chopped
1 garlic clove, minced
1-6oz bag fresh spinach, chopped (or 1-10oz box frozen chopped spinach, thawed and well-drained)
2 eggs
1-15oz container ricotta cheese
1/3 cup chopped fresh basil leaves (about 5 tsp dried)
1 tsp salt
1- 26oz jar Barilla Italian Baking sauce (I use spaghetti sauce)
1/2 cup freshly grated Parmesan Cheese


Preheat Oven to 350*

cook Manicotti 7 accordinng to package directions; drain and rinse in cool water. Set aside.

Meanwhile heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool.

Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture.

Spread 3/4 cup Italian Baking Sauce over bottom of 9x13- inch baking dish. Fill manicotti with mushroom mixture; place in dish. pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with Foil. Bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted. Makes 6 servings.

Spinach-Rice Casserole

Spinach-Rice Casserole by Edina
From: Better Homes and Gardens

Try a new comfort food--this easy meatless casserole is made with spinach, tofu, and rice.
Servings: Makes 4 servings.
Prep: 20 mins
Total: 50 mins

Ingredients

1 small onion, chopped (1/3 cup)
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can peeled Italian-style tomatoes, cut up
1 teaspoon dried oregano or basil, crushed
8-ounces tofu (fresh bean curd), drained
2 cups cooked brown rice
1 10-ounce package frozen chopped spinach, thawed and well drained
1/2 cup shredded Swiss cheese (2 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sesame seed, toasted

Directions
1. In a large saucepan cook the onion and garlic in hot oil until onion is tender but not brown. Add undrained tomatoes, and oregano or basil. Bring to a boil; reduce heat. Simmer, uncovered, about 3 minutes.
2. Meanwhile, place tofu in a food processor bowl or blender container. Cover and process or blend until smooth. Add to tomato mixture. Stir in cooked rice, spinach, half of the Swiss cheese, the salt, and pepper.
3. Grease 4 individual casseroles or one 2-quart rectangular baking dish. Spoon mixture into casseroles. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through. Sprinkle with remaining cheese and sesame seed. Makes 4 servings.

Nutrition Facts
Calories 301, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 13 mg, Sodium 701 mg, Carbohydrate 36 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet

Feta and Spinach Dip

Feta and Spinach Dip by Jen

4 c spinach, fresh, chopped (I used frozen)
1/2 c light cream cheese
1/2 c fat free sour cream
1/2 crumbled feta cheese
1/4 c green onions, fresh, minced
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp salt, or to taste

Place spinach in a small saucepan with 2 c water. Bring to boil over high
heat and cook for one minute. Drain well. Note: No need to cook frozen
spinach. Just defrost and drain.

Mix all ingredients except salt. Taste dip and add salt if desired.

Easy Spinach Cheese Bake

Easy Spinach Cheese Bake by Emilie

1 16 oz container Cottage Cheese
1 10 oz pkg Frozen chopped spinach, thawed & drained
1 cp shredded low moisture mozzerella cheese
1/2 cup real bacon bits
1/2 cup sliced green onions
4 eggs, beaten

Mix all ingredients together. Pour into a greased 9 in pie
plate. Bake at 350 degrees for 40 minutes. (30 mins for 9X13
pan).

**For the playdate, I used mushrooms instead of bacon bits and
walla walla sweet onion instead of green onions because I
didn't have those items. I have also in the past added more
cheese and substituted different things such as ham or chicken
depending on what I have at that time. Enjoy!"

Spinach Rice Casserole

Spinach RIce Casserole by Cora

1 cup chopped onion
1 teaspoon olive or canola oil
1 1/2 cups uncooked long grain rice
4 cups chicken broth
1 (10 ounce) package fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese or cheddar cheese

Directions
In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted.
Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375 degrees F for 20-25 minutes or until rice is tender. (Last night I added chicken and mushrooms before adding the rice and it turned into a great main course)