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Our favorite healthy spinach recipes - 31 recipes

More Healthy spinach recipes

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Toss all the ingredients together with your desired amount of dressing until combined

  • Salad Ingredients:
  • 6 cups of fresh baby spinach
  • 1 pint of strawberries
  • 1 Avocado cut and sliced
  • 4 ounces of crumbled blue cheese
  • 1/2 cup of sliced almonds
  • Half of a small red onion, thinly sliced
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I was in charge of dinner last night

  • 1/2 onion, chopped
  • 1/2 tsp. granulated garlic
  • 2 Tbsp. butter
  • 3 Tbsp. sliced almonds, toasted
  • 1/2 cup crumbled Feta cheese
  • 1 1/2 cups frozen edamame, cooked al dente in boiling water for about 5-7 minutes, then cooled
  • 2 1/2 cups corn kernels (cut it off left over corn on the cob, or use canned)
  • 1 pint cherry tomatoes
  • 1/8 cup finely chopped basil
  • 1/4 cup finely chopped chives
  • 2 cups torn up baby spinach leaves
  • About 2 cups chopped cooked chicken (we get a rotisserie chicken to save time)
  • 1 cup quinoa cooked in 2 cups chicken broth then cooled (follow my presoaking instructions above)
  • Lemon Dijon Honey Dressing,
  • makes 1 1/2 cups or so, store what's unused for another salad later in the week
  • 1 Tbsp. white balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. honey
  • 1/8 tsp. salt
  • 1/2 a lemon, juiced (we sometimes add a touch more juice to give more of a bright punch)
  • 1/8 tsp. garlic powder
  • 2/3 cup canola oil
  • Whisk all the ingredients, adding canola oil last. Whisk as you add the oil until emulsified. Store in an airtight container for a week or so.
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In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire ...

  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 1/2 cup olive oil
  • 1/4 cup distilled white vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon minced onion
  • 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
  • 1 quart strawberries - cleaned, hulled and sliced
  • 1/4 cup almonds, blanched and slivered
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High protein, low calories

  • 3 Tbsp fresh lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp water
  • 1 tsp Dijon mustard
  • 1 ripe Hass avocado cut in half pitted and peeled
  • 1 pinch cayenne pepper
  • Salt
  • 2 Tbsp fresh flat-leaf parsley leaves finely chopped
  • 2 Tbsp snipped fresh chives
  • 1 package 5-ounce baby spinach
  • 2 stalks celery thinly sliced
  • 1 medium red pepper thinly sliced
  • 1 can 15-ounce white kidney beans rinsed and drained
  • 2 cans 5 ounces each tuna packed in water drained well
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In a medium saucepan, melt butter over medium heat

  • 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
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In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire ...

  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 1/2 cup olive oil
  • 1/4 cup distilled white vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon minced onion
  • 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
  • 1 quart strawberries - cleaned, hulled and sliced
  • 1/4 cup almonds, blanched and slivered
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Pre-heat the oven to 350 deg F, 180 deg C

  • 1 lb new potatoes or fingerling potatoes
  • 1 small onion
  • 1 clove garlic
  • 4 small carrots
  • 1 stick celery
  • 3 oz (around 2 cups) fresh spinach
  • 8 oz (1 cup) canned tomatoes
  • 3 oz (3/4 cup) grated Cheddar
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tbsp tomato puree
  • 1 tbsp olive oil
  • pinch freshly ground black pepper
  • Read more: http://www.homemade-baby-food-recipes.com/vegetarian-baby.html#ixzz2sxxvpdCq
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Heat oven to 375ºF. Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the...

  • 1-1/2 cups multi-grain penne pasta, uncooked
  • 1 pkg. (9 oz.) fresh spinach leaves
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 teaspoon dried basil leaves
  • 1 jar (14-1/2 oz.) spaghetti sauce
  • 1-2 cloves garlic, minced
  • 1 can (14-1/2 oz.) diced tomatoes, drained
  • 2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed
  • 1 cup shredded 2% milk mozzarella cheese, divided
  • 2 Tablespoons grated Parmesan cheese
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To prepare filling, in a small bowl, combine spinach, goat cheese, sun-dried tomatoes, pepper and salt

  • 4 chicken cutlets pounded 1/4 inch thick
  • For the Filling
  • 1 package frozen chopped spinach, thawed and drained
  • 1/2 cup mild goat cheese or blue cheese, softened
  • 3 tbsp sun-dried tomato pieces (optional)
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp salt
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