Tag: #spinach

Cheesy Spinach and Tomato Stuffed Chicken Breasts

Quick and easy in your air fryer!

Watch me make it here: https://youtube.com/shorts/bigjnp-9Dok

Ingredients
  • 2 chicken breasts (approximately 1 ½ pounds total)
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 3 tablespoons cream cheese
  • ½ cup sun-dried tomatoes in oil, drained and chopped (I add a few cherry sliced cherry tomatoes for presentation)
  • ½ cup fresh baby spinach
Directions
  1. Cut a pocket in each chicken breast. Season both the outside and inside with salt, pepper, and garlic powder.
  2. In a mixing bowl, combine the 3 kinds of cheese together with the sun-dried tomatoes (and optional cherry tomatoes).
  3. Stuff the cheese mixture into each chicken breast, then add the spinach.
  4. Close the pockets as best you can, securing with a toothpick if necessary.
  5. Airfry the chicken at 375 F for 11 minutes, then flip it and cook for 11 minutes more, or until the meat reaches 165 F.
  6. Allow the chicken to rest for 5 minutes before you cut it.
  7. Serve with a side salad and a nice bottle of wine!

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Perfect for a busy weeknight dinner.

Watch me make it here: https://youtu.be/Gc96Sbp8PmA

Ingredients
  • 5 ounces baby spinach, coarsely chopped
  • 8 ounces spaghetti
  • ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
  • ½ cup halved and thinly sliced onion
  • 3 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 cup low-sodium vegetable or chicken broth
  • ¼ cup sour cream
  • ¼ cup cream cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
Directions
  1. Place spinach in a large colander in the sink.
  2. Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package directions.
  3. Drain the pasta over the spinach; toss to wilt the spinach.
  4. Heat sun-dried tomato oil in a large skillet over medium heat. Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
  5. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
  6. Stir in sour cream, cream cheese, Parmesan and butter.
  7. Add the spaghetti and spinach; toss to coat well.

Sausage and Spinach Tortellini Soup

A bowl of soup in the fall puts the heart at ease.
Ingredients
  • 1/2 pound bulk Italian sausage (mild or spicy, your preference)
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup water
  • 1-1/2 cups torn fresh spinach
  • 3/4 cup refrigerated cheese tortellini
  • 2 tablespoons shredded Parmesan cheese
  • Crushed red pepper flakes, optional
Directions
  1. In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Return to a boil. Reduce heat, add spinach and tortellini; cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.