Posts Tagged ‘Spinach’

  • 1 – 16 ounce package Ground Light Sausage
  • 1 – 11 ounce container Chopped Onion
  • 1 jar Green Valley Ranch Marionberry and Jalapeno Sauce
  • 2 cans Great Northern Beans
  • 1 jar Tomato Tapenade
  • 1 carton Baby Spinach & Baby Kale mix
  • Sliced Baguette
  • Grated Parmigiano Reggiano

Cook Sausage in large  heavy pot until no longer pink, add Onion and continue to saute for 7 minutes, add Tapenade, Beans and Marionberry Sauce, bring to a boil and add Spinach and Kale, cook for 3 minutes or until greens are wilted.

Pour mixture into a 13 X 9 inch baking dish and top with Sliced Baguette pieces and then Parmigiano Reggiano Cheese.

Bake in 375 degree oven until bubbling and cheese is browned.

Spoon onto serving plates and enjoy!

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  • 12 ounces Central Market Whole Wheat Gemelli Pasta
  • 6 to 8 ounces fresh Sugar Snap Peas
  • 1 bag fresh Baby Spinach Leaves
  • 1 jar Roasted Red and Yellow Peppers, drained and sliced
  • 1 cup crumbled Reduced Fat Feta Cheese
  • 1 bottle Cookwell & Company Honey Lime Vinaigrette
  • 1 bag Fully Cooked Chicken Strips, cut into bite sized pieces

 

 

 

 

 

 

Remove strings from peas, if necessary. Snap the stem and pull or cut it towards the opposite end, removing the strings.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook pasta al dente, according to package directions, stir in peas when pasta is almost done and boil for one to two minutes; pour into colander to drain.

 

 

 

 

 

 

Transfer pasta to large bowl, add spinach and dressing; toss mixture to incorporate.

 

 

 

 

 

 

Let stand for five minutes to cool slightly and allow spinach to wilt.

 Add peppers, feta cheese and chicken; stir gently to mix.

 

 

 

 

 

 

Serve with Artisan Baked Asiago Cheese Bread