Gnocchi with Spinach & Pine Nuts

Original Recipe HERE

I love gnocchi.  It's a break from regular pasta, and it fills me up more.  And since the first few times I ever ate it were in restaurants, I (wrongly?) associate it with being a classy meal.

I had a problem with the gnocchi sticking to the pan when browning it.  I didn't want to add more butter, grease, or bacon, so a little bit of broth was added and helped.

Ingredients

2 packages (16 oz each) vacuum-packed gnocchi

2 Tablespoons butter

2 Tablespoons bacon grease [can substitute butter]

1/2 to 1 cup pine nuts

4 garlic cloves, minced

1 package (10 oz) fresh spinach, torn

1/4 cup broth [more or less, if needed]

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup shredded Parmesan [or to taste]

Ingredients

(1) Cook gnocchi according to package directions.  Drain.

(2) In a large skillet over medium heat, melt butter and bacon grease.

(3) Add pine nuts to pan.  Cook 3 minutes or until butter and nuts are lightly browned, stirring constantly.

(4) Add garlic to pan.  Cook 1 minute.

(5) Add gnocchi and spinach to pan.  Cook 1 minute or until spinach wilts, stirring constantly.  Add splashes of broth to prevent sticking, if needed.

(6) Turn off heat.  Stir in salt and pepper.

(7) Sprinkle with Parmesan before serving.

Kid Participation: None.

White Bean & Spinach Salad

Original Recipe HERE

A side dish that's flavorful and guaranteed to be do-able any night of the week.  I always have these ingredients on hand.

I used red wine vinegar instead of cider.  The mustard was a little strong...the flavor was fine for me, but possibly a little too bold for kids.  I'd reduce it slightly next time.

I upped the bean amount to three cans, and it meant enough leftovers for a good-sized lunch portion the next day.  But otherwise, it was gobbled up by the five of us (*A* was too busy singing "Moana" songs to focus on eating).

Ingredients

3 cans (15 oz each) navy beans, drained & rinsed

1/2 red onion, thinly sliced & chopped

4 cups fresh spinach leaves

2 & 1/2 Tablespoons Dijon mustard

2 & 1/2 Tablespoons red wine vinegar

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon salt

Directions

(1) Take handfuls of spinach and slice the leaves into thin strips.

(2) Rinse onion pieces; drain.

(3) In large bowl, whisk together mustard, vinegar, spices, and salt.

(4) Toss beans, spinach, and onion with dressing.

Kid Participation:

* Whisk dressing

* Stir salad ingredients together

Meatball & Spaghetti Soup

Original Recipe HERE

 

After a three-day weekend spent doing nothing but feeding children (or so it felt like, but really was almost literally since there's an infant in the house), I had no idea what I was serving for dinner that night.  We came home from an activity at 6pm armed only with the inspiration of doing something with the Trader Joe's meatballs I'd bought the day before.  I had bookmarked this recipe and tried it on a whim since I needed it to be fast.

Every kid had more than one helping and asked me to make it again.  I thought it was a great addition to the "I'm so burned out on meal planning and cooking yet these little people keep demanding I provide sustenance for them" collection of easy and satisfying recipes.

I cut the liquid amount because I knew that any leftover pasta would absorb a lot overnight, and I'd add more later if needed.  I also threw in about half a cup of orzo at the last minute to bulk it up because I didn't have enough pasta, but it would be better to just make the entire thing with spaghetti.  I also added spinach to make it a wee bit healthier, and I chopped it small enough that the kids couldn't avoid eating at least a little.

Ingredients

4 cups broth
1 to 2 cups water
2 cloves garlic, pressed or minced
1/2 onion, chopped small
3 to 4 Tablespoons tomato sauce [I used Prego]
2 Tablespoons tomato paste
salt & pepper to taste

1 teaspoon dried basil

frozen meatballs [I used one bag of Trader Joe's appetizer size]

8 oz spaghetti, broken into 2" pieces
2 cups chopped fresh spinach
grated Parmesan for serving [optional]

Directions
(1) In a large pot, bring broth, water, garlic, onion, tomato sauce, tomato paste, salt, pepper, and basil to a boil.  Simmer 5 minutes or until onions are tender.
(2) Add meatballs.  Cook 3 minutes.
(3) Add spaghetti.  Cook until al dente.
(4) Add spinach.  Cook 2-3 minutes or until wilted.  Serve with Parmesan.

Kid Participation: None except eating, which they did more than their fair share of.

Turkey Meatloaf Florentine

Original Recipe HERE

 

No one in my family screams for joy when I say we're having meatloaf, so I very rarely serve it.  I thought this turkey version might be a little lighter and different enough to win them over.  I even made it in the muffin tin so that we each had cute little individual ones...sometimes, with kids, presentation is everything.  They all said they liked it that night, but the next day they changed their tune.  I guess it's not a do-again, but I liked it enough to hang onto hope that someday they'll come around.

Ingredients

1 Tablespoon olive oil

1/2 cup finely diced onion

2 cups baby spinach, packed and then chopped

1 pound lean ground turkey [my package was 1.3 pounds]

1 egg

1 cup bread crumbs [I used Italian seasoned]

3/4 cup ketchup, divided

1 Tablespoon Worcestershire sauce

salt, pepper, and other seasonings, to taste

1 to 2 Tablespoons Dijon mustard

1 Tablespoon brown sugar

 

Directions

(1) Preheat oven to 375 degrees F.  Grease a 9x5" loaf pan.

(2) In a large skillet, heat oil over medium heat.  Add onion; saute 5 minutes or until tender.

(3) Add spinach; cover skillet and stir occasionally until wilted.

(4) In a large mixing bowl, combine turkey, egg, bread crumbs, 1/4 cup ketchup, Worcestershire, and seasonings.

(5) Add spinach mixture to turkey mixture.  Stir until well combined.

(6) Press turkey mixture into loaf pan.

(7) In a small bowl, whisk together 1/2 cup ketchup, mustard, and brown sugar.  Spread evenly over turkey mixture.

(8) Bake 45-55 minutes or until a meat thermometer reads at least 165 degrees.

(9) Allow meatloaf to sit and cool for 10 minutes.  Slice and serve.

 

Kid Participation: None.

Spinach, Mushroom, & Caramelized Onion Pasta

Original Recipe HERE

This mean was semi-approved by the kids.  They really liked the pasta and cheese sauce, which was not a surprise.  They didn't like the vegetables, which was also not a surprise.  I will save this for a meal when we have enough adults to consume and appreciate it.

Prepared as directed in the original recipe, the sauce never thickened and was very watery.  I would've liked it to cling to the pasta and vegetables more and pool at the bottom of my bowl less.  I changed the instructions, as listed below, to make the sauce separately.

Shredded mozzarella (or cheese of choice) might help everything stick together better.  Also, it might be good with freshly chopped tomatoes mixed in at the end (or canned petite diced tomatoes during cooking).  A bit of tomato paste in the sauce could be good, too.

 

Ingredients
8 to 12 oz pasta
8 oz mushrooms, sliced
6 oz package babys pinach leaves
2 large onions, thinly sliced
2 Tablespoons butter
2 Tablespoons balsamic vinegar
1 teaspoon olive oil
3 cloves garlic, minced
1 cup grated Parmesan cheese
1 cup milk
salt & pepper to taste
broth as needed

 

Directions
(1) Melt butter in a large skillet over medium heat.
(2) Add onions.  Cook, stirring frequently, 20-30 minutes or until onions are caramelized.  Add broth, 1 tablespoons at a time, as needed to avoid burning and sticking.
(3) Just before onions are done, add balsamic; stir.  Scrape up all bits from bottom of pan.  Remove onions and set aside.
(4) Begin preparing pasta according to package directions
(5) Meanwhile, heat oil in original pan over medium heat.  Add garlic; saute 1-2 minutes.
(6) Add mushrooms and a sprinkle of salt.  Cook about 15 minutes, stirring frequently, until mushrooms have softened.
(7) Turn off heat.  Return onions to pan.  Add spinach; stir until wilted.
(8) In a small saucepan, heat milk until simmering.  Add Parmesan.  Cook, stirring frequently, until well combined and thickened.  Add additional cheese or a tablespoon of flour if necessary.  Season sauce with salt and pepper if desired.
(9) Serve pasta with a scoop of vegetables and desired amount of sauce.

Kid Participation: None.

Wilted Garlic Spinach

Original Recipe found in some magazine like Taste of Home from 2002.

 

I love cooked spinach, but there are no other Popeyes in my family.  Still, even if they only ate a little of this, they'd get some health benefits from the green Super Food.  Everyone ate this except *J*, who whined and procrastinated and wouldn't even take a miniscule bite.  Eventually, he decided he'd give it a shot - and decided it was good.  Maybe not great, but after that first taste, he ate the rest with no negative commentary or delay.

 

I think the kids decided it was OK because any spinach flavor is masked by extreme garlickness and the saltiness from the soy sauce.  Cut back on the garlic if you want something a little less powerful.

 

Ingredients

1 teaspoon cornstarch

1 teaspoon sugar

2 Tablespoons broth

1 Tablespoon soy sauce

1/2 teaspoon sesame oil

6 garlic cloves, minced or pressed

1 Tablespoon olive oil

3/4 pound fresh spinach [I used a 9 oz. bag]

 

Directions

(1) In a small bowl, whisk together cornstarch, sugar, broth, soy sauce, and sesame oil until smooth.

(2) In a medium or large skillet, heat oil over medium heat.

(3) Saute garlic for 1 minute.  Do not let it brown.

(4) Add broth mixture to skillet.  Cook, stirring often, until slightly thickened.

(5) Add spinach.  Cook and stir until spinach is just wilted and coated with sauce (approximately 2-3 minutes).

 

Kid Participation: None.

Meatball & Pasta Soup

Original Recipe HERE

 

The original recipe called for premade, cheese-filled tortellini.  I wasn't in the mood for adding something additional to my kids' bowls that would've required, so I went with doesn't-even-need-to-be-chewed orzo (ditalini would work, too).  I'm sure the stuffed pasta would've made it heartier and added more flavor, though.

I doubled the amount of meatballs, and the flexibility in broth and water amounts are purely for ease of cooking and personal preference.

Also, the meatballs were tasty - but not amazing.  If you have a favorite meatball recipe, it could be substituted here.  I understand cooking them in the soup pot so additional flavor is added, but if you're feeling lazy, thawed precooked balls should work just fine (especially if still browned a bit).  More salt, pepper, or other seasoning would likely be needed to compensate, but that would cut out the bulk of the work involved in making this and turn it into an easy, fast dinner.  In which case I'd do a stuffed pasta...because...it seems like I should.

 

Ingredients

1 pound ground beef

1/2 cup grated Parmesan

2 large eggs

2 to 3 cloves garlic, pressed

salt & pepper

4 Tablespoons extra virgin olive oil

4 carrots, peeled and chopped

4 stalks celery, chopped

1/2 onion, chopped

4 to 6 cups broth

2 to 3 cups water

3 to 4 cups baby spinach, loosely packed [I used 10 oz frozen, thawed]

pasta [I used orzo]

Directions

(1) In a medium bowl, combine beef, Parmesan, egg, garlic, salt, and pepper.  Mix until just combined.

(2) Form meat into 1" meatballs.  Set aside.

(3) Begin boiling water for pasta if cooking separately.  Cook pasta according to directions.

(3) In a large pot or Dutch oven, heat olive oil over medium heat.  Add meatballs.  Cook, turning often, until browned (3 to 4 minutes).  Remove from pot.

(4) Add carrots, celery, and onion to pot.  Cook, stirring, until just softened.

(5) Add broth and water.  Bring to a boil.

(6) Return meatballs to pot (and add pasta if cooking in soup).  Simmer until meatballs are just cooked through (2 to 3 minute).

(7) Add spinach; simmer until wilted.

(8) Season with salt and pepper.  Serve with additional Parmesan.

Kid Participation: None.

Creamed Spinach

Original Recipe HERE

 

I had a lot of fresh spinach threatening to turn mushy in about 24 hours, so I pulled this out of my bookmarked links.  I made a few tweaks based on the comments and what I thought might maybe, possibly, somehow get fresh spinach into my kids.

 

*N* said she liked it...and then she didn't.  Per usual, she was a trooper who finished the serving I gave her.  *J* refused, even after I sprinkled Parmesan on it, and I only got two bites into him.  However, little *P* seemed to really enjoy it - maybe spinach has magical powers for a teething toddler?  I thought it was great.  Husband said he thinks he remembered liking it, but he was too distracted by the kids climbing all over him after he returned from work as he ate his dinner.  So it appears to be split down the middle.  I won't make it again for our typical family dinner, but I'll hopefully remember it for special occasions and holidays.  I'd like to test it out on a few more people and get their verdicts.

 

I had a 16-ounce container and an 11-ounce bag, and it made just enough to feed all of us if, in theory, we all had good-sized portions.  However, the amount of sauce was about four times what I needed, and so now it's in the fridge awaiting being added to roasted broccoli.  I'm pretty sure the kids will eat that version, since they objected to the overtly spinach flavor the first time.

 

Ingredients

3 Tablespoons unsalted butter

1/4 cup all-purpose flour

2-1/2 cups whole milk

1/8 teaspoon nutmeg

2 pounds spinach (stems removed)

1 teaspoon salt

1 large egg

pepper

Parmesan or grated/shredded cheese [optional]

 

Directions

(1) Melt butter in large saucepan over medium heat.  Whisk in flour until smooth.  Continue to cook, stirring, for 1 minute.

(2) Whisk in milk and nutmeg.  Bring to a boil, whisking frequently.  Remove from heat; cool slightly.

(3) Heat deep skillet over medium heat.  Add spinach and salt.

(4) Cover; cook 3 minutes.  Toss spinach; continue to wilt, uncovered, an additional 2 minutes.

(5) Drain spinach; cool slightly.  Squeeze or press until mostly dry.  Coarsely chop.

(6) Reheat sauce over medium heat.  Whisk in egg.  Bright to slight boil, stirring, and allow sauce to thicken.

(7) Add spinach to sauce.  Season with salt and pepper.

 

Kid Participation: None.

Mexican-Style Brown Rice Casserole

Original Recipe: Weight Watchers (but tweaked)

This is an easy throw-together dish since I always have all the ingredients on hand. And if I don't, it's still forgiving and substitutions are easy.

The family all ate their servings of this dish (except *J*'s share of spinach). We just dug in with normal utensils, but this could also be served dip-style (scooped with chips) or perhaps even as filling for burritos or tacos.

Ingredients

4 cups cooked brown rice

1 cup salsa

1 teaspoon cumin [optional]

1 teaspoon garlic powder [optional]

2 oz reduced-fat cream cheese, softened [optional]

1 (15 oz) can refried beans [I used vegetarian, fat-free]

1 (10 oz) package frozen corn [I used 16 oz Trader Joe's roasted corn], thawed

1 (4 oz) can diced green chili peppers

1 Tablespoon chili powder [or to taste]

1 (10 oz) package frozen chopped spinach, thawed & well drained

3/4 cup shredded cheddar cheese

Directions

(1) Preheat oven to 375 degrees F. Grease a 2-quart or 9x13" baking dish.

(2) In medium bowl, combine rice, salsa, cumin, garlic powder, and cream cheese. Evenly spread half of mixture on bottom of baking dish.

(3) In another bowl, combine beans, corn, peppers, and chili powder. Evenly spread over rice in dish.

(4) Layer spinach over bean mixture.

(5) Sprinkle cheese over spinach.

(6) Evenly spread remaining rice mixture on top.

(7) Cover; bake 20-30 minutes or until heated through and cheese is melted.

Kid Participation:

* Combine various mixtures

* Spread mixtures (perhaps not so evenly)

* Sprinkle cheese

Wheat Berry Salad

Original Recipe HERE

 

The only time I've ever seen - and thereafter consumed - wheat berries was at the Whole Foods fill-your-container bar thing.  There was a salad that looked good, so I got some.  I liked it, and then I forgot about wheat berries.  Until the next time I was at Whole Foods fill-your-container bar thing.  Repeat, repeat (probably literally...I go to Whole Foods maybe twice a year).  When I came across this recipe in my bookmarks, I thought it might be a good accompaniment to our Christmas dinner since all the other dishes were hot.

 

The kids ate it but didn't ask for more.  Upon pressing him to rate the holiday menu items, Husband hesitated on this one, which is the indicator that he wasn't a big fan.  However, my mom and I thought it was great.  I really like the texture of wheat berries: you actually feel like you're chewing something instead of the mush of similar grain-based dishes like quinoa and bulgur (and couscous, which has flour, which is made from a grain, so I'll include it here).

 

I didn't have all the ingredients, so I substituted with what was in my kitchen.

 

Ingredients

2 cups wheat berries

6 cups water

2 Tablespoons honey

1 small garlic clove, minced

1 Tablespoon lemon or lime juice [I used lemon]

1 Tablespoon rice vinegar

2 Tablespoons peanut or sesame oil [I used sesame]

1/2 teaspoon salt

1/2 cup raisins or dried currants or craisins [I used currants]

1/4 cup peanuts, chopped

1 cup fresh or frozen peaches or mangoes, defrosted & chopped small [I used frozen mangoes]

1 small red bell pepper, chopped small

1 cup fresh spinach, roughly chopped [I did not include]

 

Directions

(1) Put wheat berries in medium saucepan.  Cover with water.  Bring to a boil.  Simmer, uncovered, for 60 to 90 minutes or until desired tenderness is reached.  Add more water if needed.

(2) Pour wheat berries into a strainer.  Rinse, drain, and cool.

(3) Whisk honey, garlic, lemon/lime juice, rice vinegar, oil, and salt in a large bowl.

(4) Add wheat berries, raisins/currants/craisins, peanuts, peaches/mangoes, bell pepper, and spinach to the bowl with the dressing.  Stir to coat thoroughly.  Serve chilled or room temperature.

 

Kid Participation: None.

Creamy Pasta with Corn & Arugula [or Spinach]

Original Recipe HERE

A simple and easy pasta dish that lends itself to tweaking based on whatever fresh or frozen vegetables you have on hand.  And that's all I have to say about that.

Ingredients

12 oz pasta
1 Tablespoon olive oil
2 leeks
4 cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup corn (fresh or frozen)
1/2 cup dry white wine
3/4 cup half-n-half [or cream]
2 cups baby arugula or spinach
1/4 cup grated pecorino or parmesan

Directions

(1) Cook the pasta according to package directions.  Drain.

(2) Chop leeks in half, discarding dark green leaves.  Slice white and light green section in half lengthwise.  Slice into thin halfmoons.

(3) Peel garlic.  Slice into thin slivers.

(4) Heat oil in a large skillet over medium-high heat.  Add leeks, garlic, salt, and pepper. Cook, stirring occasionally, until tender (3 to 4 minutes).

(5) Add corn and wine. Simmer until corn is tender (2 to 3 minutes).

(6) Stir in half-n-half and arugula.  Simmer until arugula is wilted.

(7) Add pasta to sauce; toss to combine OR serve pasta and sauce separately.  Sprinkle with cheese before serving.

Kid Participation: None.

Spinach Cake Muffins

Original Recipe HERE

The name doesn't sound appealing, and while *N*'s suggestion of "Slime Muffins" doesn't, either, I think it's more fun.  So this recipe may go by that from now on.

This should be a helpful recipe to have whenever:

(1)  I have the urge to bake something and want it to be (1a) easy, and (1b) only comprised of ingredients I already have, (2) I have a surprise 15 minutes of time with just my daughter and want to do something (2a) fun, (2b) easy, and (2c) not very messy, (3) I have a hankering for something dessert-like but know that I'll eat at least 70% of whatever I make, so it needs to (3a) make a relatively small quantity, and (3b) be something I can convince myself is semi-healthy.

These are very basic-tasting muffins, bordering on bland.  I guess they could be dressed up with some sort of frosting, but since they remind me more of a banana or zucchini bread in texture and taste, I left them alone.  The only things I'd change from the original recipe are (1) less (or no) salt, and (2) experiment with some cinnamon, nutmeg, etc.

Ingredients

1/2 cup unsweetened applesauce
1 large egg
2 teaspoons vanilla extract
1 cup fresh spinach, packed
1/3 cup sugar
2 Tablespoons vegetable or canola oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

(1) Preheat oven to 350 F.  Grease a 24-cup muffin tin.
(2) Puree the first six ingredients in a food processor until smooth.

(3) Combine the dry ingredients in a large separate bowl; whisk well.

(4) Pour the spinach puree into the dry ingredients.  Mix until combined.
(5) Fill muffin cups 2/3 full.
(6) Bake for 12 minutes [mine were done at 11].  Immediately remove muffins from tin; place them on a cooling rack.

Kid Participation:

* Dump ingredients into bowl of food processor

* Run processor and declare batter "digusting"

* Whisk dry ingredients

* Stir wet and dry ingredients together

* Proclaim the finished product tasty and eat crow pie about the "disgusting" comment

Gnocchi with Chicken and Spinach

Original Recipe HERE

This is a recipe with a few basic ingredients that come together to make a tasty meal.  The key here is using gnocchi, since it's more filling than regular pasta, as well as a different texture.  This also lends itself easily to adding different spices (more garlic, dried basil or oregano, etc.) and increasing the amount of chicken or spinach, depending on how many people you're feeding.

I found the chicken to be somewhat dried out after browing it in the pan - perhaps I cooked it for too long.  But next time I'll Foreman grill or poach the chicken first and then brown it in the pan just enough to infuse some flavor in it.

Ingredients
2 large boneless skinless chicken breasts, diced
1 (17.5 oz) package shelf-stable gnocchi
2 large cloves garlic, minced
1/2 cup onion, chopped
3 teaspoons olive oil, separated
1 Tablespoon butter
1/4 teaspoon kosher salt [or more to taste]
1/4 teaspoon black pepper
3/4 - 1 cup spinach, chopped

Directions
(1) Cook gnocchi according to package directions.
(2) Meanwhile, heat 1 teaspoon olive oil in large skillet on medium heat. Add diced chicken; sauté until lightly
browned.
(3) Add garlic and onion; cook until softened and fragrant (2-3 minutes).
(4) Add remaining olive oil, butter, drained gnocchi, salt, and pepper. Cook until gnocchi are golden brown on bottoms.
(5) Use spatula to flip the gnocchi. Add spinach and cook, tossing frequently, until wilted (about 3 minutes). Serve hot.

Notes: See above about alternate means for cooking chicken.  I could add a can of diced tomatoes or whisk together some tomato paste with a little water.

Kid Participation: None.

Black Bean Spinach Pizza

Original Recipe Found in Taste of Home's 2006 Quick Cooking Annual Recipes

I love homemade pizza, but I worry my family gets tired of having it the same way every time.  This seemed like a somewhat healthy alternative version.

I didn't think the amount of beans would be enough, so I added another half-can of garbanzos.  In retrospect, there was too much bean-iness on the pizza, so I'll stick with the recommended one can next time.

Ingredients

pizza crust [I used this one]

1 can (15 oz) black beans, rinsed and drained

1/3 cup finely chopped onion

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon minced garlic

3/4 cup salsa

1/2 cup frozen chopped spinach, thawed and squeezed dry

1/2 teaspoon hot sauce [optional]

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded sharp cheddar cheese

Directions

(1) Preheat oven to 450 degrees.  Prepare pizza crust according to directions

(2) In small bowl, combine beans, onion, chili powder, cumin, and garlic.  Mash (I used a pastry cutter) until a spreadable consistency is reached.  Spread over crust.

(3) In another bowl, combine salsa, spinach, and hot sauce.  Layer over bean mixture.

(4) Sprinkle cheese over pizza.

(5) Bake 8-10 minutes or until golden brown.

Notes: More toppings, like chopped green onions or canned diced green chilis, would add more flavor.  So would using different types of cheese.  A different salsa, like a pineapple-based one, could be good.

Kid Particpation:

* Mash bean mixture

* Stir salsa mixture

* Sprinkle cheese

Chicken and Spinach Quinoa

Original Recipe HERE

I made this recipe just as it's written, which scared me a little at first because I'd never gone near canned chicken.  I bought it as a back-up in case I didn't have time to cook "real" chicken the night I made this.  And inevitably that happened...so I popped the top and hoped for the best.  I was surprised at how well it turned out.  I wasn't turned off by the chicken at all, and it wasn't as processed-tasting or horribly unhealthy as I'd anticipated.  The larger-than-usual amount of pepper had me a little worried, but the dish had a good, flavorful "bite" without being too harsh.  Husband got home late (per usual) and ate a plate of leftovers cold and declared them good.  Then he went back for seconds and polished off what I'd happily been anticipating would be my lunch the next day.  Oh well.  Compliments to the chef, at least.

Ingredients

Cooking spray or olive oil

½ onion, diced

1 cup quinoa {I used red}

2 cups chicken broth

1 teaspoon ground black pepper

1 teaspoon thyme (dried or fresh) {I used dried}

2 whole carrots, chopped

1 cup fresh baby spinach

1 can (5 oz) shredded chicken breast or 1 cooked chicken breast, shredded

Directions

1) Drain and rinse quinoa.

2) Spray a skillet with nonstick cooking spray or drizzle with extra virgin olive oil. Heat pan over medium heat and cook onion until translucent and tender and quinoa is slightly toasted (about 5 minutes).

3) Add the chicken broth and spices.  Bring mixture to a boil.

4) Cover skillet and turn heat to low. Simmer for 5 minutes.

5) Stir in the carrots and let everything simmer until all liquid is absorbed (about 10 minutes).

5) After turning heat off, stir in spinach until it wilts and add shredded chicken.

Notes: Next time I'll add more chicken - either another can, or use two medium-sized breasts.  I would also add more spinach, perhaps using two frozen packages to save a few minutes of cooking time.

Kid Participation:

* Add chicken broth and spices.

Spinach and Chick Peas with Bacon

Original Recipe HERE

I wasn't sure if this would work better as a side dish or could serve as a main dish, so I served it as a side.  With a little more jazzing up (diced chicken? chopped tomatoes and peppers? sliced sausage?) it could be a full meal.  I served it when my mother was visiting, and she raved about it and asked for the recipe.  We ate it warm for dinner, but after trying it cold the next day, I think I liked it even better chilled.  This would be a great contribution to a picnic or potluck, as long as you at least double the recipe (and probably triple the amount of chickpeas).

Ingredients

3 slices thick-cut bacon, chopped into bite-size slices (about 1/2 inch thick)

3 Tablespoons extra-virgin olive oil [I found I needed more]

1 can (15 oz) chickpeas, drained and rinsed

1/4 teaspoon dried hot red pepper flakes

8 cups baby spinach, approximate (6 ozs), chopped and with any tough stems discarded

1 garlic clove, minced

Directions

1) Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned.

2) Leaving bacon in skillet, spoon off all but 1 tablespoon fat.  Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and sauté over high heat, stirring occasionally, until chickpeas begin to brown (3 to 4 minutes).

3) Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper.

Notes: Frozen spinach might work and would speed up the process.  Also, because I much prefer to cook bacon the Foreman, I will try that and just spoon a little of the grease into the pan, chopping the bacon once it's cooked and adding it into the skillet at the end.  *N* loved the chickpeas and bacon, though as expected, she carefully picked out all the spinach.

Kid Participation:

* Not really a kid-friendly meal to prepare, though.