Limas and Spinach

2 C frozen lima beans
1 Tbsp vegetable oil
1 C fennel, cut in 4-oz strips
1/2 C onion, chopped
1/4 C low-sodium chicken broth
4 C leaf spinach, washed thoroughly
1 Tbsp distilled vinegar
1/8 tsp black pepper
1 Tbsp raw chives

Spinach-Stuffed Sole

1 tsp olive oil
1/2 lb fresh mushrooms, sliced
1/2 lb fresh spinach, chopped
1/4 tsp oregano leaves, crushed
1 clove garlic, minced
11/2 lb sole fillets or other white fish
2 Tbsp sherry
4 oz (1 C) part-skim mozzarella cheese, grated
as needed nonstick cooking spray

Spinach and Corn Pancakes

Vegetables in a pancake? serve this fun side dish with most chicken, meat, or fish dishes

½ C whole-wheat flour
1 C fat-free (skim) milk
2 Tbsp vegetable oil
2 large eggs
1 C frozen chopped spinach, thawed and drained
1 C frozen whole corn kernels, thawed
¼ tsp ground black pepper
Nonstick cooking spray

Bacon Spinach Salad

Makes 4 servings

For a touch of sweetness and color, use raspberry vinegar in place of the white vinegar and sprinkle the salad with fresh raspberries.

INGREDIENTS
• 4 slices bacon, diced
• 1/4 cup white vinegar
• 4 teaspoons sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 bag (10 ounce) washed fresh spinach
• 5 medium green onions, chopped (1/3 cup)

Baked Macaroni, Cheese & Spinach

1 pound elbow macaroni
15 oz. low fat ricotta cheese
1 3/4 cups skim milk
1/2 cup egg substitute
2 teaspoons brown mustard
1 −2 teaspoons Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups shredded low fat cheddar cheese
2 cups torn fresh spinach leaves
1/4 cup grated Parmesan cheese
1/4 cup fine bread crumbs
1 teaspoon paprika

Garlic Spinach

Makes 4 servings

1 large bunch fresh spinach
3 garlic cloves, minced
1 teaspoon vegetarian Worcestershire sauce
Wash spinach and remove stems. Braise garlic in Worcestershire sauce over medium heat, stirring, until
lightly browned. Add spinach to hot skillet. Use tongs to turn spinach until it is just wilted. Serve hot or at room temperature.

Per serving (1/4 of recipe): 25 calories; 0.2 g fat; 0 g saturated fat; 8.8% calories from fat; 0 mg cholesterol; 2.8 g protein; 4.4 g total carbohydrates; 1 g sugar; 2.2 g fiber; 77 mg sodium; 127 mg calcium; 3.3 mg iron; 9.6 mg vitamin C; 5614 mcg beta-carotene;
1.9 mg vitamin E
[Recipe from Amy Joy Lanou, Ph.D.]

Spinach Dip

Makes 4 cups

1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 bunch green onions, chopped
2 12.3-ounce packages low-fat silken tofu
2 tablespoons lemon juice
1 package dry vegetable soup mix

Place spinach and green onions in a bowl. Place tofu, lemon juice, and soup mix in a blender or food processor and process until smooth. Add to spinach and green onions and mix well. Refrigerate to blend flavors.

Spinach, Feta and Corn Pie

Serves 8


Ingredients:
440g can corn kernels, drained
Olive or canola oil (bottled or
spray)
14 filo pastry sheets
4 eggs, lightly beaten
200 g reduced fat feta cheese,
crumbled
150 g ricotta or cottage cheese
1 bunch spinach, stalks removed
and finely chopped
2 teaspoons finely crushed garlic
1 onion, finely chopped


Method:

TOFU SPINACH SOUP

Ingredients:
250 grams of spinach, sliced ​​siangi
Eggtofu 2 pieces, cut into small dice
2 sticks of carrot, shaved
250 grams of meat snapper, sliced
1 liter of broth
1 tbsp cooking oil and 1 tbsp sesame oil
2 cloves garlic crushed
2 cm ginger crushed
6 pieces of fresh shitake mushrooms, sliced
2 tablespoons soy sauce
1 teaspoon salt and 1 / 2 teaspoon pepper
1 tablespoon cornstarch dissolved in a little water
3 eggs, beaten off

Topping: coriander leaves

How To Make: