In honor of St. Patrick’s Day this month, I thought I’d share some of my favorite “green” recipes that have spinach in them. I’ve been trying to get my family to eat healthier and have been sneaking spinach into our weekly meals. Here are the recipes: Check out the Spinach Smoothie from last years post from Cali. This is a family favorite.
1/4 c. chopped onions
1/4 c. fresh mushrooms
1/2 c. fresh spinach
1 egg w/yolk
2 egg whites
Saute onions and mushrooms in skillet with 1 tsp. olive oil over medium heat. After they are soft, add spinach. (The spinach will cook way down) Then add the eggs and scramble together. Add salt and pepper to your liking and enjoy! You can also eat some whole wheat tortillas with these to make a total meal.
Spinach Southwestern Eggrolls:
2 cups frozen corn, thawed
1 can (15 OUNCES) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dried
1 1/2 cup shredded Mexican cheese blend – I use the Low fat mexican blend
4 green onions, chopped
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne red pepper
1 package (21) egg roll wrappers
**1 egg beaten for sealing egg roll (can substitute water)
In a large bowl, combine everything but the egg roll wrappers. Place ~1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat.
Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Bake at 425 degrees F for 15-20 minutes until lightly brown. Turn them halfway through baking. Serve warm with salsa, guacamole and/or sour cream.