Beef & Spinach Lo Mein

Ingredients

  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 2 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound beef top round steak, thinly sliced
  • 6 ounces uncooked spaghetti
  • 4 teaspoons canola oil, divided
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 green onions, sliced
  • 1 package (10 ounces) fresh spinach, coarsely chopped
  • 1 red chili pepper, seeded and thinly sliced

Three-Cheese Chicken Penne Florentine

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 3 cups thinly sliced mushrooms
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cups chopped fresh spinach
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 (16-ounce) carton 2% low-fat cottage cheese
  • 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
  • 2 cups shredded roasted skinless, boneless chicken breas
  • t 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1/2 cup 2% reduced-fat milk
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sod

Creamy Spinach & Rigatoni Bake

Ingredients

  • 1 package (16 ounces) rigatoni
  • 8 ounces sliced pancetta, chopped
  • 3/4 cup butter, cubed
  • 1/2 cup chopped onion
  • 3/4 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 5-1/4 cups 2% milk
  • 4 cups shredded Italian cheese blend
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup shredded Parmesan cheese

Spinach-Basil Lasagna

Ingredients

  • 1 large egg, lightly beaten
  • 2 cups reduced-fat ricotta cheese
  • 4 ounces crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 jar (24 ounces) pasta sauce
  • 9 no-cook lasagna noodles
  • 3 cups fresh baby spinach
  • 2 cups shredded part-skim mozzarella cheese

Tofu Scramble Tater Tot Casserole

Ingredients

  • 1 Tablespooon olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 red bell pepper chopped
  • 1/2 cup mushrooms (white or brown) sliced
  • 1 cup fresh spinach chopped (or use baby spinach)
  • 1 pound extra firm tofu drained and squeezed to remove excess liquid
  • 1/2 teaspoon turmeric
  • 2 Tablespoons nutritional yeast
  • 1 pinch black salt (Kala Namak) (optional)
  • Salt and pepper to taste
  • 1/2 cup vegan Cheddar-style cheese shredded, plus extra for topping (optional)
  • 35 frozen tater tots (or more to fill your casserole dish)

Chicken With Spinach and Mushrooms

Ingredients

  • 2 tablespoons olive oil
  • 4 6-ounce boneless, skinless chicken breasts
  • Kosher salt and black pepper
  • 1 pound button mushrooms, quartered
  • 1 red bell pepper, cut into ½-inch pieces
  • 2 cloves garlic, chopped
  • ½ cup dry white wine
  • 2 bunches spinach, thick stems removed (about 8 cups)

Cheesy Spinach-Stuffed Shells

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1-1/2 cups shredded Italian cheese blend, divided
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 1 jar (24 ounces) marinara sauce
  • Additional minced fresh basil, optional