Tag Archives: spinach

My Lunch Salad

lunch saladAs promised, I wanted to share my usual lunch salad. There is a certain amount of variation, based on what we have in the refrigerator.

The base of my salad is always lettuce. My favorite is spring mix, but my husband prefers Romaine; so that is usually what we have. If we have baby spinach around, that works well, too.

We got some beautiful tomatoes in our box this week, including one orange one that was just the right size for my lunch. If we don’t get tomatoes in our box, I usually get grape tomatoes. (It’s the lazy in me; no cutting!)

I almost always put some kind of protein in my lunch salad. If we have leftover grilled chicken, that is my favorite. However, I usually use canned black beans (rinsed well). They have lots of fiber to keep me full until dinner.

Other things I like to throw in my salad include dried cranberries, feta cheese, or other leftover vegetables. I top it off with low calorie dressing; my favorites are raspberry vinaigrette or Southwestern ranch.

What do you eat for lunch?

Happy eating!



Spicy Stuffed Small Peppers

spicy stuffed small peppersThe bell peppers in our box this week were pretty small, less than 2 inches across. In the past, I had made a variation this recipe for Feta-Stuffed Mini Peppers. I decided to use the same filling, even though these peppers were a little bigger than “mini.” I thought I would need less filling than I did, so I made a small batch. Next time, I will make a full batch. (I have already adjusted the recipe; so if you follow the directions, you should have plenty of filling for 6 small peppers.)

Spicy Stuffed Small Peppers
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 ounces spinach
  • 8 ounces crumbled feta cheese
  • 1 tablespoon crushed red pepper flakes
  • 8 small bell peppers, any color
  1. Preheat oven to 375 degrees.
  2. Wash spinach and remove stems. Cut the leaves into thin strips.
  3. Combine spinach, feta cheese, and crushed red pepper flakes.
  4. Remove a thin slice from the top or side of each pepper. Scoop out the seeds. Stuff each pepper with the filling, mounding it over the top of the pepper.
  5. Bake, uncovered, for 20 minutes, or until peppers are slightly soft.

Happy eating!



Lasagna Spinach Roll-Ups

lasagna spinach roll-upsThis recipe, from allrecipes.com, was one of the first recipes I found right after we started getting harvest boxes. It is a take off on lasagna, but a little bit more fun (and not any more difficult that regular lasagna). I have increased the fiber by using whole wheat lasagna noodles.

Lasagna Spinach Roll-Ups
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
Minor modifications of a recipe by Michele O'Sullivan posted on allrecipes.com.
  • 1-12 ounce package whole wheat lasagna noodles
  • 2 tablespoons butter
  • ⅔ cup red bell pepper, chopped
  • ⅔ cup fresh mushrooms, chopped
  • ½ cup onion, chopped (I often use red onion if I have some.)
  • 2 cups low fat small curd cottage cheese
  • 20 ounces spinach, chopped (Original recipe calls for frozen spinach.)
  • 2 eggs, lightly beaten
  • 6 tablespoons grated Parmesan cheese, divided
  • 1 teaspoon black pepper
  • 1 32 ounce jar prepared spaghetti sauce (I like the Kroger store brand tomato basil.)
  • ⅔ cup shredded mozzarella cheese
  1. Preheat oven to 350 degrees. Grease a 9X13 baking pan.
  2. Cook lasagna noodles according to package directions, until al dente. Drain and pat the noodles dry.
  3. Steam spinach in a separate pan. (It usually only takes about 5 minutes or less.)
  4. In a large skillet, melt butter. Saute pepper, mushrooms, and onion until tender.
  5. In a bowl, combine sauted vegetables, cottage cheese, spinach, eggs, 4 tablespoons of Parmesan cheese, and pepper, mix well.
  6. Spread ⅓ cup of the vegetable mixture on each noodle. Roll up and place in the prepared pan.
  7. Pour spaghetti sauce over the roll-ups. Top with mozzarella and remaining Parmesan cheese.
  8. Cover and bake for 40 minutes.

Get some spinach, make these lasagna rolls, and get muscles like Popeye!

Happy eating!


Baby Portobellos and Spinach and a Bonus

portobello mushrooms and spinachThese were very small portobello mushrooms. I thought about putting them in a chicken stir fry, but decided to make a side dish instead. I found this recipe for stuffed portobellos on ehow.com, but my portobellos were too small to stuff. (Plus, who wants to go through all that trouble just for dinner.) I’m pairing it with lemon chicken, from a recipe by cdkitchen.com. I frequently make the chicken without the sauce. I used a couple of the lemons from the Harvest Box.

Baby Portobellos and Spinach
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 3 tablespoons olive oil
  • 8 ounces baby portobello mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons white wine
  • 3 large handfulls of baby spinach (I used most of a 10 ounce bag)
  • salt and pepper to taste
  • ½ teaspoon oregano
  • 1 ounce Parmesan cheese, shaved with a peeler
  1. Heat olive oil in a large frying pan over medium heat.
  2. Saute mushrooms and garlic until mushrooms are softened. Add white wine and spinach, continue to cook until spinach is wilted.
  3. Season with oregano, salt, and pepper.
  4. Remove from heat. Serve with Parmesan sprinkled on top.

For the lemon chicken, I dip the chicken in olive oil and put it in a baking dish. I squeeze the juice of 1 lemon over and then top with more sliced lemon. It bakes at 350 degrees for 30-40 minutes.

Hope you enjoy both of these recipes.

Happy eating!