I make these pancakes very often for the kids and they love them. They usually eat them without syrup, but they are good with syrup too. These Spinach Pancakes freeze well and are easily reheated in the microwave or toaster oven. I love these pancakes too, so they aren’t just for the kids.
3 Tablespoons butter, melted
1 Ripe Banana
1 1/2 Cups Fresh Spinach (or 1/3 cup frozen)
1 Cup Milk
1/4 Cup Water
2 Eggs, lightly beaten
3 Tablespoons Brown Sugar
1 Cup + 2 Tablespoons All-Purpose Flour
1/4 Cup + 2 Tablespoons Whole Wheat Flour
1/2 teaspoon Salt
1 1/2 teaspoons Baking Powder
a few dashes Cinnamon
a handful of Chocolate Chips (5 chocolate chips per pancake)
Combine butter, banana, spinach, milk and water together in a blender. Blend until the spinach is chopped super fine. Pour into a large bowl.
Add eggs and sugar to the bowl. Whisk to combine.
Add flours, salt, baking powder and cinnamon to the bowl. Whisk to combine.
Heat a griddle pan to 350°F or medium. Adjust heat as needed while cooking. Lightly grease the griddle pan. Ladle the green pancake batter onto the griddle pan. Drop on 5 chocolate chips on each pancake. Flip when the pancakes start to bubble, flip and cook until browned on the other side.
Yield: Quite a few pancakes…I guess I should have counted them. I usually double this recipe so I can freeze a lot of them for a quick breakfast for the kids.
-Recipe from Superhero Underpants–
In preparation of moving, I’ve been trying to use up all our food. We only have a small cooler, so I needed to tackle the fridge and freezer. I decided to make soup and just throw everything in. The freezer is practically empty now! This Chicken and Vegetable Soup turned out great and it is super healthy since it’s packed with tons of veggies. Yum! Enjoy!
2 Tablespoons Olive Oil
1 Onion, chopped
2 1/2 lbs Chicken Breasts, cut into 1 inch pieces
1 Inch Ginger, peeled & finely grated
1 Bulb Garlic, peeled & finely grated
6 Carrots, peeled & chopped
4 Cups Chopped Celery
2 Quarts Chicken Broth
2 Cups Frozen Corn
1 Cup Frozen Peas
1 Cup Tuscan Kale, chopped
1 Cup Frozen Chopped Spinach
2 Cups Cooked Brown Rice
2 Tablespoons Liquid Aminos (or soy sauce)
Salt and Pepper, to taste
Heat olive oil in a large soup pot over medium high heat. Add onion and cook until softened, 2-3 minutes. Add chicken pieces, cooking until no longer pink, 6-8 minutes.
Add ginger, garlic, carrots and celery. Cook until veggies are tender, 5-7 minutes.
Stir in broth, corn, peas, kale, spinach, brown rice, and liquid aminos. Bring to a bubble, reduce heat a simmer an additional 5-10 minutes. Season to taste with salt and pepper.
Yield: 1 Large Pot of Soup – About 8-10 servings or more
Sausage, spinach, cheese and pasta all come together in this fantastic Sausage and Spinach Pasta Bake. This dish reminds me of lasagna, as it has many of the same ingredients. It was certainly better tasting than lasagna and so much easier to make. No layering here! Throw out your lasagna recipes and give Sausage and Spinach Pasta Bake a chance.
1 teaspoons Olive Oil
2 Garlic Cloves, minced
28 oz Can Crushed Tomatoes
2 Tablespoons Italian Seasoning
Salt & Pepper
16 oz Penne Pasta
3 Uncooked Sweet Italian Sausages
2 Garlic Cloves, minced
10 oz Frozen Spinach, thaw and squeeze out liquid
16 oz Ricotta Cheese
8 oz Mozzarella Cheese, shredded
Preheat oven to 350°F.
Prepare the sauce by heating the olive oil in a medium sized sauce pan over medium/high heat. Add the garlic and saute for 1-2 minutes. Add the tomatoes, Italian seasonings, salt and pepper. Bring to a bubble, reduce heat and simmer for 15-20 minutes.
Cook the pasta to al dente.
While the pasta is cooking, brown the sausage in a large skillet over medium/high heat. Reserve on a plate. Pour off all but 1 Tablespoon fat from the pan. Add the garlic and cook for 1 minute. Add the spinach and cook for 1 minute. Return the sausage to the skillet, pour in the sauce and ricotta, stir to combine. Fold in the pasta.
Pour into a casserole dish and top with mozzarella cheese. Bake until brown and bubbly, about 20 minutes.
Yield: 6 Servings
-Recipe inspired by SkinnyTaste.com-
The only potstickers that I have previously eaten are the kind that come from the freezer section of the grocery store. Very, very sad. This recipe has been on my “to cook” list for a while now. I finally made them and they were super delish! Chloe even ate them! This is an adapted version of a recipe I found in an issue of Rachael Ray Magazine.
2 Cloves Garlic
1/2 lb Ground Pork
4 Green Onions, roughly chopped
1/2 Cup Frozen Spinach, thawed and drained
1 Tablespoon Sesame Oil
Salt & Pepper
1/2 Tablespoon Fresh Ginger, peeled and grated
1 Package Wonton Wrappers (about 48)
6 Tablespoons Canola Oil
For the Dipping Sauce –
1/4 Cup Red Wine Vinegar
1/4 Cup Soy Sauce
2 Tablespoons Sugar
1 Tablespoon Sesame Oil
1 Green Onion, thinly sliced
2 teaspoons Ginger, peeled and grated
1/4 teaspoon Crushed Red Pepper Flakes
Combine the garlic, pork, green onions, spinach, sesame oil, 1 teaspoon salt, pepper and ginger together in the bowl of a food processor. Pulse until combined.
Working in batches, lay out the wonton wrappers on a clean work surface. Top each with a heaping teaspoon of the pork filling. Using your finger, moisten the edges of the wonton wrapper and fold in half to make a triangle.
Again working in batches, heat 2 teaspoons canola oil in a large saute pan over medium-high heat. Once the oil is hot, add enough of the filled wontons to cover the bottom of the pan without overlapping them. Pour in 1 cup of water. Cook for 4 minutes, flip them over and cook until the water evaporates and the wontons are browned on one side. Repeat with remaining wontons.
Keep warm on a plate with a foil tent while cooking the rest.
Prepare the dipping sauce by combining all the ingredients together in a bowl.
Serve with the dipping sauce.
Yield: about 48 potstickers
Delicious spinach dip stuffed inside a chicken breast, coated with bread crumbs and baked. So good! Definitely try this one if you have leftover spinach dip. Here is a link to my spinach dip recipe.
2-6 Tablespoons Leftover Spinach Dip
2 Chicken Breasts
1/4 Cup Flour
1 Tablespoon Garlic Powder
Salt and Pepper
1 Tablespoon Milk/Water
1/2 Cup Panko Bread Crumbs
Preheat oven to 425°F. Line a baking sheet with foil and spray with non-stick cooking spray.
Cut a slit in the chicken breasts to make room for the stuffing. Make sure you don’t cut all the way through the chicken breast. You just want a pocket.
Stuff each chicken breast with 2-3 Tablespoons of leftover spinach dip.
Set up a breading station with 3 plates. On the first plate, combine the flour, garlic powder and salt & pepper. On the second, lightly beat the egg and milk together. The third plate will have the bread crumbs.
Bread your stuffed chicken by dredging in the flour mixture, dipping in the egg mixture and finally coating with the bread crumbs. Place the coated chicken breasts on the prepared baking sheet.
Bake until chicken is cooked through, about 20 minutes.
I made this spinach dip for a potluck lunch that I went to recently. Everyone seemed to enjoy it and there was even enough left over to make something yummy for dinner. Check back tomorrow to see what I made with the leftover spinach dip!
1 Cup Mayonnaise
1 (16 ounce) Tub Sour Cream
1 (1.8 ounce) Package Dry Onion Soup Mix (Click here for homemade version)
1 (4 ounce) Can Water Chestnuts, drained and chopped
10 Ounce Package Frozen Chopped Spinach, thawed and drained
4 Green Onions, sliced
Combine all ingredients together in a medium bowl. Cover and refrigerate for at least 6 hours, or overnight.
Serve with sliced bread or crackers.