Baked Herbed Spinach Recipes

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HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA



Herby Chicken and Spinach Baked Pasta with Fresh Mozzarella image

Toss fusilli with plenty of fresh parsley, spinach, shredded rotisserie chicken and mozzarella and bake it until golden brown. A shower of fresh parsley at the end adds a fresh touch.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
Pinch crushed red pepper flakes
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
4 large fresh basil sprigs plus 1 cup chopped fresh basil plus more for garnish (optional)
1 cup chopped fresh flat-leaf parsley
1 pound dried fusilli
6 cups baby spinach
2 cups shredded rotisserie chicken, skin and bones discarded
3 cups diced fresh mozzarella
1 cup grated Parmesan

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
  • Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
  • Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.

HERBED BAKED SPINACH



Herbed Baked Spinach image

Parmesan cheese and garlic liven up this spinach dish, which goes well with met entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup chopped onion
2 tablespoons butter
1 garlic clove, minced
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/2 cup heavy whipping cream
1/3 cup whole milk
5 tablespoons shredded Parmesan cheese, divided
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon dried marjoram
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Stir in the spinach, cream and milk. Remove from the heat; stir in 4 tablespoons cheese, bread crumbs, salt, marjoram and pepper. , Spoon into a greased 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until cheese is lightly browned.

Nutrition Facts : Calories 163 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 394mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

DELICIOUS HERBED SPINACH AND KALE BALLS



Delicious Herbed Spinach and Kale Balls image

An old Weight Watchers® recipe with many modifications through the years. Delicious and nutritious. Kids love them!

Provided by algc09

Categories     Appetizers and Snacks

Time 45m

Yield 12

Number Of Ingredients 16

olive oil cooking spray (such as PAM®)
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 cup finely chopped onion, or more to taste
5 tablespoons olive oil
1 teaspoon olive oil
2 large eggs, beaten
1 (16 ounce) package frozen kale, thawed and drained
1 cup dry seasoned bread crumbs
¼ cup grated Parmesan cheese, or more to taste
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon ground thyme
½ teaspoon dried rubbed sage
½ teaspoon dried rosemary
½ teaspoon dried oregano
2 pinches ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray or line with parchment paper.
  • Combine spinach, onion, 5 tablespoons plus 1 teaspoon olive oil, and eggs together in a large bowl. Add kale, bread crumbs, Parmesan cheese, sea salt, garlic powder, thyme, sage, rosemary, oregano, and black pepper; mix thoroughly using your hands.
  • Form mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned, 10 to 20 more minutes.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 11.9 g, Cholesterol 32.6 mg, Fat 8.3 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 320.4 mg, Sugar 1.5 g

BAKED HADDOCK WITH SPINACH AND TOMATOES



Baked Haddock with Spinach and Tomatoes image

Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce.

Provided by Mia

Categories     Seafood     Fish

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon butter
1 cup thinly sliced onion
2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
1 ½ pounds haddock fillets
1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
½ teaspoon dried thyme
¼ teaspoon dried tarragon
1 tablespoon butter
1 tablespoon minced onion
1 teaspoon cornstarch

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
  • Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
  • Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
  • Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
  • While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 9.2 g, Cholesterol 75.8 mg, Fat 5.4 g, Fiber 3.9 g, Protein 25.8 g, SaturatedFat 2.7 g, Sodium 466 mg, Sugar 3.1 g

HERBED SPINACH AND ARTICHOKE PULL APART PRETZEL BREAD



Herbed Spinach and Artichoke Pull Apart Pretzel Bread image

Soft, buttery, and salty pretzel dough, layered with cheesy spinach and artichoke dip, baked in the oven, and served warm. Serve this at your next party, perfect for game day, or just as an easy appetizer.

Provided by Tieghan Gerard

Time 1h5m

Number Of Ingredients 15

1 1/2 cups warm water
2 1/2 teaspoons instant yeast
1 tablespoon honey
3 1/2-4 cups all-purpose flour
1 teaspoon kosher salt
4 tablespoons butter, melted
coarse pretzel salt or sea salt, for sprinkling
4 ounces mascarpone cheese
1/2 cup shredded fontina cheese
1/2 cup grated parmesan cheese
1 clove garlic, minced or grated
1 tablespoon fresh thyme leaves
1 pinch crushed red pepper flakes
1/2 cup frozen chopped spinach, thawed and squeezed dry of excess water
1 jar (6-8 ounces) marinated artichoke hearts, drained and chopped

Steps:

  • 1. to make the dough. In the bowl of a stand mixer, combine the water, yeast, honey, 3 1/2 cups flour, salt, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. if the dough feels too sticky, add the remaining 1/2 cup of flour.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Meanwhile, make the filling. In a medium bowl, combine the mascarpone, fontina, parmesan, garlic, thyme, and a pinch of crushed red pepper and salt. Stir in the spinach and artichokes. 4. Line a 9x5 inch loaf pan with parchment paper. 5. When the dough has doubled in size, punch it down and turn out onto a floured surface. Roll the dough into a rectangle about 1/4 inch thick. Evenly spread the dough with the filling. Cut the rectangle into about 16 equal squares. Stack the squares into 4x4 stacks (see above photo) and then arrange the squares vertically in the prepared loaf pan. Cover the pan with a clean towel and let rise for 20-30 minutes, until puffy. Preheat the oven to 350 degrees F. 6. Brush the top of the bread with water and sprinkle with coarse salt. Transfer the bread to the oven and bake for 35-45 minutes or until the top is golden brown and the bread is cooked through. Remove from the oven and let sit 5 minutes. Carefully lift the dough out of the pan and transfer to a serving plate. Serve warm. Enjoy.

Nutrition Facts : Calories 905 kcal, ServingSize 1 serving

BAKED HERBED CHICKEN WITH SPINACH, MUSHROOMS, PROSCUITTO RECIPE - (3.8/5)



Baked Herbed Chicken with Spinach, Mushrooms, Proscuitto Recipe - (3.8/5) image

Provided by jeknudson

Number Of Ingredients 9

2 packages of THIN chicken breasts
a few slices of prosciutto
half bag of fresh spinach
8 oz package of fresh sliced mushrooms
1 envelope Lipton Recipe Secret's Savory Herb and Garlic
( I made my own with onion powder, garlic powder, herbs de provence, basil, oregano, salt, pepper)
1/2 C White Wine
1/4 C Olive oil
8 oz shredded mozzarella

Steps:

  • Preheat oven to 375 spray a 13/9" pan with Pam put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper top with mushrooms whisk together olive oil, wine and savory herb envelope then pour over everything. Lay a piece of foil over (not tight) bake for 30 minutes top with cheese and bake for 5 minutes more.

HERBED SPINACH BAKE



Herbed Spinach Bake image

This is a special side dish my mother liked to serve at church dinners. She was recognized by family and friends as an outstanding cook. It's a pleasure to share her recipe with you. -Nancy Frank, Ariel, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 10

2 packages (10 ounces each) frozen chopped spinach
2 cups cooked rice
2 cups shredded cheddar cheese
4 large eggs, beaten
2/3 cup whole milk
1/4 cup butter, softened
1/4 cup chopped onion
2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon ground thyme

Steps:

  • Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. , Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover and bake 5 minutes more or until set. Cut into squares to serve.

Nutrition Facts : Calories 131 calories, Fat 9g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 447mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

HERBED CHICKEN AND SPINACH MEATBALLS



Herbed Chicken and Spinach Meatballs image

These are meatballs to make when you want to eat on the light side, without sacrificing flavor. They are highly seasoned, with chopped spinach and cilantro and lots of aromatic spices. No need for a sauce, they can be served alongside a leafy salad or with steamed rice. Make the meatball mixture a day or two in advance, if desired.

Provided by David Tanis

Categories     weeknight, meatballs, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

1 pound spinach, washed
1 1/2 pounds ground chicken
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon lemon zest
Pinch of ground cayenne
Pinch of ground nutmeg
1/2 teaspoon crushed fennel seeds
Pinch of ground cinnamon
1 cup roughly chopped cilantro leaves and tender stems
1 serrano chile, with seeds, finely chopped
1 egg, beaten
1 cup soft fresh bread crumbs, from about 4 slices of crustless sandwich bread
1/2 cup heavy cream, half-and-half or milk
All-purpose flour, for dusting
Extra-virgin olive oil, for frying
Lime or lemon wedges, for serving

Steps:

  • Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, then drain in a colander and cool under running water. Remove and squeeze wilted leaves into a ball. Using a large knife, roughly chop spinach on a cutting board - you should have about 2 cups. Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.)
  • In a large bowl, put chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile, egg, bread crumbs and cream. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight.
  • Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture's seasoning if necessary.
  • Using an ice cream scoop or spoon, form 24 rough balls and place on a baking sheet. (The mixture will be soft.) Lightly sprinkle the balls with a very small amount of flour.
  • Set a large, wide skillet over medium-high heat. Add olive oil to a depth of 1/4 inch. When oil is wavy, use a spoon to help slip in balls into skillet. Gently fry the balls without crowding. Adjust heat as necessary (high heat will make them tough.) Cook for about 4 minutes per side; they should be golden brown, not too dark. Serve with lime or lemon wedges.

HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH



Herb & garlic baked cod with romesco sauce & spinach image

White fish is such a good source of lean protein and this herby baked cod with fresh greens makes a tasty, low-calorie, healthy supper option

Provided by Sara Buenfeld

Categories     Fish Course, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 12

2 x 140g skinless cod loin or pollock fillets
1 tbsp rapeseed oil, plus 2 tsp
1 tsp fresh thyme leaves
1 large garlic clove, finely grated
½ lemon, zested and juiced
1 large red pepper, sliced
2 leeks, well washed and thinly sliced
2 tbsp flaked almonds
1 tbsp tomato purée
¼ tsp vegetable bouillon powder
1 tsp apple cider vinegar
100g baby spinach, wilted in a pan or the microwave

Steps:

  • Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
  • Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
  • Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.

Nutrition Facts : Calories 409 calories, Fat 24 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium

ROAST PORK LOIN WITH BAKED POTATOES AND HERBED SPINACH



Roast Pork Loin with Baked Potatoes and Herbed Spinach image

The Roast Pork Loin with Baked Potatoes and Herbed Spinach recipe out of our category Pork! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h45m

Yield 4

Number Of Ingredients 16

600 grams small, waxy potatoes
2 sprigs thyme
1 Tbsp coarse Sea salt
8 Tbsps olive oil
800 grams Pork loin (trimmed with fat layer)
salt
freshly ground peppers
1 tsp honey
2 Tbsps Orange juice
800 grams Spinach
1 onion
1 garlic clove
2 Tbsps lemon juice
ground cilantro
ground Cumin
Curry powder

Steps:

  • Preheat the oven to 160°C (approximately 325°F). Rinse the potatoes thoroughly. Rinse the thyme, shake dry, pluck off the leaves and mix together with the sea salt and 2-3 tablespoons of olive oil. Coat the potatoes. Place on a baking sheet lined with parchment paper and bake for about 1 hour.
  • Rinse the pork loin, pat dry and season on all sides with salt and pepper. Sear in 2 tablespoons hot oil in a pan until brown on all sides. Place in a baking pan and slide with the potatoes into the oven. Cook about 30 minutes. Whisk the honey with the orange juice and coat the meat in the last 10 minutes.
  • In the meantime, rinse the spinach thoroughly and blanch in boiling salted water for about 1 minute. Drain, rinse in cold water and chop. Peel the onion and chop coarsely. Remove the garlic cloves from the bulb and peel. Heat 2-3 tablespoons oil in a large saucepan and cook the onion with the garlic for about 5 minutes until light brown. Remove. Sauté the spinach in the remaining oil and season well with lemon juice, salt, pepper, coriander, cumin and curry. Mix in the onions and garlic.
  • Cut the meat into slices and distribute on plates. Add the potatoes and the spinach alongside and serve.

Nutrition Facts : Calories 657.29 kcal, Fat 34.03 g, SaturatedFat 5.68 g, Protein 55.98 g, Carbohydrate 40 g, Sugar 1.44 g, Cholesterol 126 mg

BAKED HERBED SPINACH



Baked Herbed Spinach image

Very good side. I love spinach and this is my favorite way to fix it

Provided by patricia taylor

Categories     Vegetables

Time 40m

Number Of Ingredients 11

1 c onion, finely chopped
1 l clove garlic, minced
1/4 c butter
5 pkg frozen chopped spinach (thaw)
1 c cream
1 c milk
3/4 c parmesan cheese, grated
1/2 c fresh bread crumbs
1 marjoram leaf; crumbled
1 tsp salt
1/4 tsp pepper

Steps:

  • 1. Preheat oven to 350 degrees. Sauté onion and garlic in butter until tender.
  • 2. Combine all ingredients except 1/4 cup Parmesan. Turn into greased 2 quart baking dish.
  • 3. Sprinkle top with reserved cheese. Bake for 30 minutes.

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