Sentences with phrase «wilted spinach leaves»

Don't let those wilted spinach leaves go to waste!

On top of the cheese place a few wilted spinach leaves and fold over the upper beet slice to make your ravioli and set aside.

To make the ravioli take a slice of beet and place a spoonful of cashew cheese on one side and top with a couple wilted spinach leaves.

Not exact matches

When there are just 5 minutes left, add the spinach and stir it in until it wilts.

Apples can be a bit weird texture wise when smoothied so I think I would leave those out and just blend the pear, avocado and spinach with a little water in a blender, you may want to add some dates to sweeten it as it will be quite savoury without the fresh juice.

Leave pulled squash in shell and top with sliced chicken and wilted spinach.

I'm glad I have a little filling left over because I think it'll be great on top of a bed of spinach (taco salad whole30 style).

Remove from the heat, add the spinach and basil and leave covered until wilted.

They will soak the moisture released from the leaves and keep your spinach fresh longer!

Directions: Steam spinach for about 2 - 3 minutes, or until the leaves just begin to wilt.

This chicken tomato casserole with three kinds of cheese and fresh spinach will leave you full in the best way.

You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese

It's a Chicken Tomato Pasta Bake, made with three kinds of cheese and fresh spinach for a colorful and beautiful dish that will leave YOU full in the best way.

I'll probably switch of the cheese to either Swiss or Havarti, and add some baby spinach leaves and some julienne slices of granny smith apples.

** If you are lucky enough to find amaranth or taro leaves, use them as directed in this recipe, but bear in mind that they'll take longer to soften than spinach — 30 minutes should be enough time.

Lastly, add in the lemon juice and spinach and cook for 1 minute more or until the spinach leaves are lightly wilted.

Add the spinach and heat gently for 1 minute to wilt the leaves.

Add roma tomatoes, chopped basil leaves, fresh spinach leaves, and garlic cloves to the chicken skillet and cook on medium high heat about 3 minutes, until spinach wilts slightly.

These are the ingredients you'll need to make this spinach artichoke dip recipe from scratch: fresh garlic, olive oil, a one - pound package of fresh spinach leaves, 1/2 teaspoon of red pepper flakes, salt and pepper to taste, marinated artichoke hearts, one 8 - ounce block of cream cheese, mozzarella cheese, sour cream, Parmesan cheese, and lemon juice.

Why not skip the wilting in the pan and toss the rinsed roughly chopped spinach leaves in with the hot beans and potatoes, cover, and let sit while the spinach wilts?

Blackberries are nutrient packed and full of fiber, not to mention they taste like summer and add a knockout punch of flavor to this meal prep which pairs them with chopped spinach and quinoa for a summery salad that will leave you satisfied but not stuffed.

Drain in a colander over the spinach so the leaves wilt.

The fresh spinach leaves are wilted in a pan on the stove, then the excess water -LSB-...]

Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.

2 lbs of ground turkey (I used lean 93 %) 1 cup of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1 cup of chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon of red chili flakes 2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1 tablespoon of flaxseed meal 1 egg, beaten

Meanwhile, in a large skillet, steam the spinach with just the water clinging to the leaves until just wilted, then drain.

In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.

Wash the leaves of spinach and cook just until wilted.

When your sauce is ready, place the spinach leaves on top and allow to wilt.

Add in a handful of spinach for extra nutrition or leave as - is — either way, this one - pot wonder will quickly become a favorite dish.

Spinach cooks rapidly so remove it as soon as leaves are wilted and tender.

Cut finely the baby spinach leaves (if you are using fresh baby spinach, you don't have to cook them, they will perfectly cook within the mushroom, but if you'd like, sauté them for 2 - 3 minutes in a skillet or cook in microwave oven according to the package instructions).

Add spinach, salt & pepper to taste and cook for a further 2 minutes until all the spinach leaves wilt.

Add the spinach leaves and cook until wilted, then return the vegetable and meat mixture to the pan and heat through.

Toasting the arugula under cheese in these sandwiches slightly wilts the leaves for a texture that's a cross between cooked spinach and crunchy... read more

Add the chickpeas and spinach and stir well until the leaves have wilted and the mixture is hot.

Because of all of the nutrients found in spinach I will create a recipe using raw baby spinach leaves.

Once you have them hooked with a great tasting smoothie, ask them if they would notice if you dropped a couple of spinach leaves in and would they will still try it?

Next time, I'm going to use romaine and a few kale leaves for part of the spinach, so I guess I'll have V9 juice then.

Add the spinach leaves and stir around and allow these to wilt.

Add spinach leaves and cook until the greens are wilted, about 60 seconds.

Add the spinach leaves and saute until the spinach leaves are wilted.

Make sure that there is no water left while steaming spinach, otherwise your pate will be runny.

Throw the choi sum or baby leaf spinach and spring onions into the wok and cook until the leaves are only just wilted.

Pour the warm dressing, with the bacon and mushrooms, over the spinach and toss until the leaves are wilted and coated.

1 lb dried white beans pre-soaked over night, or two cans of white beans, rinsed and drained 2 tablespoons of olive oil 4 leeks, chopped 2 garlic cloves 2 teaspoons ground cumin 2 teaspoon paprika 2 bay leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach leaves Salt and pepper to taste 4 - 6 cups of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid

If you happen to have water spinach or Chinese broccoli on hand, separate the stems from the more tender leaves, chop the stems into bite - size pieces, and cook the stems first, for an extra 2 - 3 minutes, before adding the leaves — the leaves will cook faster than the tougher stems.

To serve: Spoon wilted spinach or pea leaves equally between 6 plates, top with fillet and spoon some marinade over and around the fish.

When the kumara is cool enough to handle, combine with with the washed spinach leaves, toss to combine and the remaining heat should slightly wilt the spinach.

Be wary of the wilt with spinach salads — these leaves succumb to very acidic and creamy dressings quickly.