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Delicious, satisfying soup from a well-loved Junior League cookbook!

  • 2 Tablespoons olive oil
  • 12 oz thinly sliced fully cooked
  • smoked kielbasa
  • 1/2 cup diced onion
  • 4 cloves garlic ,minced
  • 1 1/2 teaspoons choped fresh thyme or
  • 1/2 teaspoon dried
  • Scant 1/2 teaspoon red pepper flakes
  • 5 cans chicken broth (low salt) 14 oz
  • each
  • 1 can diced tmatoes with liquid (I
  • use fire roasted) 14.5 oz
  • 1 can (15 oz) white cannellini beans,
  • rinsed and drained
  • 1 pkg. 9oz fresh cheese tortellini
  • 1/2 bunch fresh spinach, rinsed,
  • dried, tough stems removed
  • Grated Parmesan cheese , for serving
4.5/5 (13 Votes)

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After a wonderful Thanksgiving dinner with family and friends, I found myself with lots of leftovers

  • Leftover Spinach Dip
  • A single batch of this is made by mixing 24 oz sour cream, 1 pkg Hidden Valley Ranch Dip mix and 1 thawed & drained box of frozen spinach. Mix well to combined all ingredients and chill.
  • Boneless, skinless chicken breasts
  • Panko bread crumbs
  • The amounts will be dependant upon how much dip you have leftover.
  • Dip can be prepared using plain greek yogart in place of sour cream if you wanted to cut down on calories.
4.1/5 (61 Votes)

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COMBINE ingredients in microwaveable bowl

  • 1 lb. (16 oz.) Queso Blanco VELVEETA®, cut into 1/2-inch cubes
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
4/5 (59 Votes)

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Instructions 1.Combine all dressing ingredients in a jar, cover, and shake well

  • 8 ounces penne noodles, cooked according to package directions
  • 2 cups packed fresh baby spinach leaves
  • 1 cup sliced strawberries
  • 1 cup pineapple chunks
  • 1/4 cup dried cranberries, or dried blueberries
  • 1/2 cup salted cashews, or other nut like pecans or walnuts
  • orange poppy seed dressing
  • 1/2 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 1/4 cup plain greek yogurt
  • 1 tablespoon dijon mustard
  • 3 tablespoons honey
  • 1/3 cup orange juice
  • 2 teaspoons poppy seeds
  • optional: pinch of salt and pepper
4/5 (25 Votes)

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Preheat oven to 400 degrees F

  • 1 store bought pizza dough
  • 1 cup cottage cheese
  • 1/4 cup whole milk
  • 1/4 onion diced
  • 1/4 teaspoon cornstarch
  • 1/2 cup sauteed spinach
  • 1/2 cup shredded Monterery Jack
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
4.5/5 (15 Votes)

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This is a great dish for Breakfast

  • 2 Eggs
  • 2/3 Cup Egg Whites (I use the All Whites Liquid Eggs)
  • 2 Cups Fresh Spinach ,packed somewhat firm
  • 3 Slices Swiss Cheese
  • 5 Slices Bacon
  • 1/4 Cup Mushrooms, sliced
  • 2 Green Onion Stems, diced
  • 2 Tablespoons Parmesan Cheese, Shredded
  • 1/2 Teaspoon Mrs Dash
  • Fresh Ground Black Pepper
4.5/5 (15 Votes)

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Preheat oven to 350. Lightly grease a sm

  • 1 8oz. Pkg. Cream Cheese, softened
  • 1/4 C. Mayonnaise
  • 1/4 C. Grated Parmesan Cheese
  • 1/4 C. Grated Romano Cheese
  • 1 Clove Garlic, peeled & minced
  • 1/2 tsp. Dried Basil
  • 1/4 tsp. Garlic Salt
  • Salt & Pepper To Taste
  • 1 14oz. Can Artichoke Hearts, drained & chopped
  • 1/2 C. Frozen Chopped Spinach, thawed & drained
  • 1/4 C. Shredded Mozzarella Cheese
4.5/5 (20 Votes)

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Bring a large pan of salted water to a boil

  • 8 oz (220 g) orzo
  • 1/2 tsp ground cumin
  • 1 1/2 tbsp olive oil
  • pinch of cayenne (optional)
  • 1 onion, finely chopped
  • 6 oz (175 g) baby spinach leaves, washed, but not dried
  • 2 garlic cloves, finely chopped
  • 4 tbsp chopped parsley
  • 1 tsp ground coriander
  • salt and freshly ground black pepper
4.3/5 (28 Votes)

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Place the pie crust in a 9″ round cake pan

  • 1 9 inch pie crust
  • 3 slices of bacon, cooked crisp and chopped up
  • 1/3 C frozen spinach, thawed, rinsed and squeezed dry (1/3 C after squeezing dry)
  • 3 tbsp onion, chopped
  • 4 large eggs, beaten
  • 1 C half and half
  • 1/2 C milk
  • 1/2 C shredded Swiss cheese
  • 1/2 C shredded cheddar cheese
  • 1/2 tsp ground pepper
  • 1/8 tsp seasoned salt
  • 3/4 of a tomato, thin sliced, slices halved
4.4/5 (27 Votes)

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Ravioli in Alfredo sauce layered with spinach tossed in basil pesto and topped with Italian cheeses and fresh basil

  • 1 (6 ounce) bag fresh baby spinach leaves, chopped
  • 1/3 cup refrigerated basil pesto
  • 1 (15 ounce) jar Alfredo pasta sauce
  • 1/4 cup vegetable or chicken broth
  • 1 (25 ounce) package frozen cheese-filled ravioli (do not thaw)
  • 1 cup shredded Italian cheese blend
  • Fresh basil leaves, chopped, if desired
  • Paprika, if desired
4.2/5 (45 Votes)

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These spicy, crunchy, spinach-filled phyllo cups are the perfect way to start any dinner party or social gathering

  • 1 (10-ounce) package baby spinach
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter, divided
  • 1 small red onion, finely diced
  • 2 tablespoons flour
  • 2 cups milk
  • 2 tablespoons grated parmesan
  • 1 1/2 teaspoon chipotle flavored hot sauce
  • 1/4 teaspoon grated nutmeg
  • 45 mini phyllo shells
4.7/5 (3 Votes)

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1. Prepare the ingredients: Preheat the oven to 475°F

  • 1 Pound Plain Pizza Dough
  • 1 8-Ounce Can Tomato Sauce
  • 8 Ounces Fresh Mozzarella Cheese
  • 8 Ounces Spinach
  • 3 Cloves Garlic
  • 1 Lemon
  • 1 Red Onion
  • 1 Tablespoon Honey
  • 1/4 Teaspoon Crushed Red Pepper Flakes
4.3/5 (10 Votes)

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Spinach & Fresh Mozzarella Pizza Cheese Tortellini Soup w/ Kielbasa, White Beans, Spinach