SOLE STUFFED WITH SPINACH
This is really good. You can double the stuffing recipe and keep in the freezer ready. It is very easy and tastes like you spent a lot of time on it. This is now my favorite fish recipe, I usually make enough for 8 pieces of fish and cook 4, the rest of the stuffing stays in the freezer for another meal. You could also use this for other fish and chicken. Prep time given does not include 2 hours of freezing.
Provided by conniecooks
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blanch fresh spinach if using, thaw frozen if using. Squeeze all excess moisture out, and chop if not already chopped.
- Place in bowl.
- Sauté mushrooms, onion, garlic till mushrooms are slightly golden, Season with salt, pepper and thyme.
- Add to spinach.
- Mix in rest of ingredients except fish.
- Tear off 8 pieces of plastic wrap about 4" x4".
- Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3 inches long and about 1 inch in diameter. Do this with all the stuffing mixture.
- Place in a single layer in freezer for a couple of hours until frozen.
- Thoroughly thaw fish if frozen.
- Unwrap 1 stuffing portion for each piece of fish.
- Roll up fish around frozen stuffing.
- Place seam side down in baking dish.
- Season with salt and pepper & brush with melted butter.
- Bake 20 min at 350°F.
- Place unused portion of stuffing in a ziploc bag in freezer for future use.
SPINACH ROLL-UPS
These pretty pinwheels capture the classic flavor of spinach dip served in a bread bowl. -Patty Koepp, Marquette, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the mayonnaise, sour cream, cream cheese, onions, bacon and salad dressing mix. Stir in spinach until well blended. Spread over tortillas; roll up tightly jelly-roll style. Wrap in plastic. Refrigerate for at least 5 hours. , With a serrated knife, cut into 1/2-in. slices. Refrigerate leftovers.
Nutrition Facts : Calories 241 calories, Fat 18g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 492mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
SPINACH LASAGNA ROLL UPS
Filled with spinach, ricotta, and mozzarella, these rolls are easy to make and so delicious.
Provided by Chickentarian
Categories Main Dish Recipes Pasta
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
- Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
- Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 26.6 g, Cholesterol 12.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 9.8 g, SaturatedFat 2.6 g, Sodium 645 mg, Sugar 5.6 g
SPINACH ROLL-UPS
I got this recipe from a co-worker after having them at a baby shower. They are absolutely wonderful, even if you're like me and NOT fond of spinach. They are so easy to make.
Provided by MS K
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 20
Number Of Ingredients 7
Steps:
- In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
- Slice each roll-up into 1 inch servings no more than 3 hours before serving.
Nutrition Facts : Calories 308.4 calories, Carbohydrate 32.9 g, Cholesterol 11.2 mg, Fat 16.4 g, Fiber 2.7 g, Protein 7.6 g, SaturatedFat 4.1 g, Sodium 647.7 mg, Sugar 1.5 g
SOLE ROLLS WITH SPINACH AND LEMON SLICES
Yield serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F, with the rack in the center. In a large sauté pan, heat the oil over low heat. Add the shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide the spinach into 4 equal parts.
- Slice the lemon in half crosswise; grate the zest of half, and combine with the almonds and herbs in a small bowl; set aside. Slice the other lemon half very thinly into rounds.
- Lay the fillets flat on a work surface, prettiest side down; place 1 part spinach at the narrow end of each. Roll the fish into a cylinder, enclosing the spinach. Place in a gratin dish, with lemon rounds in between. Pour the wine into the dish. Sprinkle one-quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until the fish is opaque and cooked through, 15 to 20 minutes. Serve immediately.
- (Per serving)
- Calories: 152
- Fat: 5g
- Cholesterol: 57mg
- Carbohydrate: 4g
- Sodium: 236mg
- Protein: 22g
- Fiber: 3g
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