owl, combine the pepper jack cheese, spinach, salt and pepper.
Combine
dd thawed & drained frozen chopped spinach and cook for a few
Preheat oven to 350 degrees F (175 degrees C).
Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside.
Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish.
Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.
n wax paper.
Cut cheese in thin slices and place
Squeeze excess water out of thawed spinach; in a large bowl, mix spinach.
with onion and cottage cheese and set aside.
Season chicken breasts with Cajun-style seasoning, then place 1/4 of.
cheese/spinach mixture in the center of each breast and fold in half. Secure.
with toothpicks and place in a lightly greased 9x13 inch baking dish.
Drizzle with melted butter and bake at 350 for 30 minutes.
Drain cottage cheese well using a strainer. Set aside.
Drain chopped spinach well and press between layers of paper towels to remove excess moisture.
Combine cottage cheese, spinach and next 4 ingredients; stir well. Spoon 2 teaspoons mixture into each pastry shell. Bake at 350\u00b0 for 25 to 30 minutes or until set. Yields about 6 dozen.
lace the Alfredo sauce, cream cheese, spinach, red bell pepper, red onion
arge bowl, mix together cream cheese, spinach, garlic, nutmeg, seasoning salt and
br>In a saucepan, combine spinach with heavy cream and season
nches over edges.
Combine cheese, chives, lemon juice and garlic
edium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and back pepper
rom heat.
Add eggs, cheese, mustard, salt and pepper.
Defrost spinach and squeeze all liquid out.<
ntil polenta thickens. Stir in cheese, spinach and remaining 1/3 cup
Preheat oven to 425\u00b0F. Line 2 baking trays with parchment paper.
Crimp edges of pastry rounds to make borders and place on prepared trays. Cut peppers into rounds to fit inside pastry circles, leaving a 1/4 inch border. Top with spinach and cheese. Finely chop remaining pepper then sprinkle over tarts. Drizzle with olive oil and season. Bake for 15 mins then let cool. Top with pesto.
pot, boil together the spinach, mint and fenugreek leaves alongwith
Combine cottage cheese, Cheddar cheese, spinach, onion, carrot, sesame seeds and lemon juice in a medium bowl.
Distribute baby greens between 4 slices of bread. Top with cheese mixture then remaining bread. Cut sandwiches into squares to serve.
owl to cool.
Add cheese, spinach, mint and lemon peel to
epper.
To make the spinach filling:
If you're
Boil, steam or microwave the green beans until tender; drain. Rinse them under cold water; drain, and halve lengthwise
For the honey mustard dressing, whisk all ingredients in a small bowl until combined; season to taste.
Combine green beans, mozzarella cheese, spinach, beets and nuts in a large bowl. Serve drizzled with dressing.