Filed under: appetizer, cheese, dip, spinach, vegetable | Tags: appetizer, cheese, dip, spinach
(2) 10 oz. boxes frozen spinach – thawed
1/4 cup real butter
1 Tbls. minced fresh garlic
2 Tbls. minced onion
1/4 cup all-purpose flour
1 pint heavy cream
1/4 cup chicken stock
2 tsp. fresh lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
2/3 cup grated fresh Pecorino Romano cheese
1/4 cup sour cream
1/2 cup shredded white cheddar
12 oz. jar artichoke hearts – drained, coarsely chopped
-Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
-In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3-5 minutes.
-Stir in flour and cook for 1 minute.
-Slowly whisk in cream and stock and continue cooking until boiling.
-Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted.
-Remove from heat and allow to cool for 5 minutes.
-Stir in sour cream, then fold in dry spinach and artichoke hearts.
-Sprinkle cheddar evenly over top.
-Microwave to melt cheese and serve OR portion and microwave to order.
Serve with sour cream, salsa, and tortilla chips for dipping.
Filed under: balsamic, chicken, main, spinach | Tags: balsamic, chicken, spinach
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked-Heat a large saute pan over medium-high heat. Add the olive oil and heat.
-Add the garlic and cook for 1 minute.
-Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear.
-Remove the chicken and set aside.
-To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes.
-Remove from the pan and set aside.
-Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.
-Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
-Place the couscous in a serving bowl.
-Top with the spinach, chicken and balsamic-tomato sauce.
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