Tropical green smoothie

Ingredients

• 1 to 2 cups frozen spinach
• 1 cup frozen pineapple chunks
• 1 cup frozen mango chunks
• 1 medium ripe banana, peeled
• 1 cup strawberries, blueberries, raspberries, or a favorite berry, optional
• 1 cup milk
• 1 teaspoon+ vanilla extract
• sweetener, to taste

Instructions

1. All ingredients and amounts are to taste. Use seasonal fruits or vary the quantities of fruits, to taste. I use frozen fruit and prefer it to fresh because it keeps the smoothie cold, without adding ice which waters it down. Frozen is cheaper and I can buy in bulk and keep in the freezer and use when needed.
2. Place all ingredients in the canister of a Vita-Mix or blender and blend until smooth and creamy. Serve immediately. Pour extra portions into freezer-safe cups and freeze for up to 1 month, thawing before serving.
3. Optionally, consider adding a scoop of protein powder, dollop of yogurt for extra protein; add fat for staying power such as coconut oil, coconut butter, peanut butter, almond/cashew/sunflower seed/Cookie Butter. Blend with juice to increase the amount of Vitamin C. Add coconut flakes, nuts, seeds, dried fruits, or your favorite smoothie add-ins to either the blender canister before blending or garnish smoothie with them after blending.
4. Recipe is vegan, gluten-free, soy-free, and nut-free as written. Take care any ingredients used and added optionally are suitable for your dietary needs.

GOAT CHEESE, TOMATO AND SAUSAGE TART

Ingredients

• 1 bunch spinach, washed
• 1 clove garlic
• ½ cup pitted kalamata olives
• ¼ cup sundried tomatoes
• 2 tablespoons extra virgin olive oil
• 1 sheet puff pastry, thawed but still chilled
• 3 ounces goat cheese
• 2 large tomatoes, sliced
• Handful cherry tomatoes, halved
• 1 link sweet Italian sausage
• Salt & pepper to taste

Instructions

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• Combine the spinach, garlic, olives and sundried tomatoes in a food processor. Process until finely chopped. With the processor running, drizzle in the olive oil. Scrape down the sides and process again for a few seconds until a pesto/paste forms. Set aside.
• Lay the puff pastry sheet on the parchment paper lined baking sheet. Using a rolling pin, roll it out a few times to flatten and even it out.
• Spread the pesto on the puff pastry covering the entire sheet except a 1 inch border around the sides.
• Dot the goat cheese on top of the pesto.
• Layer the tomato slices on top of the goat cheese in rows. Use the cherry tomatoes in between the larger slices.
• Lastly, crumble the sausage on top of the tomatoes and season the whole thing with salt and pepper.
• Bake for about 20-22 minutes until puffed and golden around the edges.
• Remove from the oven and let cool for 5-10 minutes before slicing.

Cheesy Spinach Stuffed Portobello Mushrooms

Ingredients

• 2 large or 4 mini portobello mushroom caps
• Extra virgin olive oil
• 1 small yellow onion, chopped
• 1 box frozen spinach, thawed
• 3-4 garlic cloves, minced
• Red pepper chili flakes
• 1/2 cup mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F.  Clean portobello mushroom caps under water and pat dry.
2. In a large saucepan, add a little drizzle of extra virgin olive oil and heat over medium heat.  Add onion to saucepan and cook until they are translucent, about 7 minutes.  Add spinach, garlic, and red chili flakes and cook for a couple minutes, until all is mixed together and heated through.    
3. Divide the filling into two servings and stuff the mushrooms.  Pat the filling down into the mushrooms so it gets in every nook and cranny.
4. Top each mushroom with 1/4 cup mozzarella cheese please.
5. Place cookie sheet in oven and cook for about 10-15 minutes until mushrooms are cooked through.  Turn your broiler on to high and allow the cheese to melt all over the mushrooms.

Chicken Rollatini

Ingredients

• 8 thin chicken cutlets, 3 oz each
• 1 cup Panko crumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ⅓ cup + ¼ cup grated parmesan cheese, divided
• ½ cup egg beaters
• 1 egg
• ½ cup frozen spinach, thawed, squeezed dry of any liquid
• ½ cup ricotta cheese
• 8 slices fresh mozzarella
• non-stick spray
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Instructions

1. Preheat oven to 400°. Lightly spray a baking dish with non-stick spray.
2. Combine breadcrumbs, oregano, basil and ⅓ cup grated cheese in one bowl and egg beaters or beaten eggs/milk in another.
3. In another bowl, combine ricotta, spinach, ¼ cup parmesan cheese and 1 egg, salt and pepper to taste.
4. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
5. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish. This is where it gets messy! Just roll with it! Repeat with the remaining chicken. When finished, lightly spray top of coated chicken with non stick spray.
6. Bake 25 minutes. Remove from oven, top with mariner sauce then cheese.
7. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Asian Salad with Salmon

INGREDIENTS

• 2 cups spinach, chopped
• 2 cups purple cabbage, chopped
• 1 cup red kale, chopped
• 1 cup cremini mushrooms, diced
• ¾ cup carrots, sliced
• ½ cup edamame
• 2 tablespoons black sesame seeds
• 2 tablespoons Gardini's Roasted Asian Sesame Dressing

INSTRUCTIONS

1. Chop up spinach, purple cabbage, kale, and mushrooms.
2. Combine in large bowl with sliced carrots and edamame.
3. Toss with dressing, and mix until everything is evenly coated.
4. Divide evenly among two bowls or plates, top with salmon, and sprinkle with black sesame seeds.

MANDARIN PASTA SPINACH SALAD WITH TERIYAKI DRESSING

INGREDIENTS

• 8 ounces bowtie pasta noodles
• 4 cups spinach leaves
• ½ cup craisins
• ⅓ cup cashews or Diamond of California Pine Nuts
• 1 4-ounce can mandarin oranges, drained
• ¼ cup cilantro leaves, roughly chopped

Dressing

• ⅓ cup teriyaki sauce
• ⅓ cup rice wine vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon sugar
• ½ cup vegetable oil

INSTRUCTIONS

1. Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
2. While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
3. In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Spinach & Provolone Chicken Pinwheels

INGREDIENTS

• 6 thin cut chicken breasts
• seasoned salt or salt and pepper
• 9 slices provolone, each slice cut in half
• 1½ cups fresh baby spinach
• 1 stick butter
• 1 shallot, chopped
• 2 to 3 cloves garlic, chopped
• 1 to 2 tbsp fresh chopped parsley
• toothpicks

INSTRUCTIONS

1. Season chicken with seasoned salt or salt and pepper.
2. Lay chicken flat. Place 3 half slices of provolone onto chicken. Top with about ¼ cup spinach.
3. Roll up chicken while keeping cheese and spinach tucked in and secure with toothpicks.
4. Grill over medium low heat for 20 minutes rotating periodically. Check to make sure chicken is cooked through.
5. Make garlic butter drizzle by melting butter over medium low heat in a small saucepan. Add shallot and garlic. Let simmer for about 5 minutes. Add parsley and remove from heat.
6. Right before removing chicken from grill, baste with garlic butter.
7. Let chicken rest for 5 minutes once removed from heat. You can drizzle with more butter if you'd like.

Salmon, Guacamole, and Bacon Wraps

Ingredients

• 1 pound salmon fillet
• 2 tablespoons white or red onion, minced
• 1 tablespoon jalapeño pepper, seeded and minced
• 1 small clove garlic, minced
• 1 tablespoon fresh cilantro leaves, chopped
• 1 large ripe avocado
• 1 - 1½ tablespoons freshly squeezed lime juice
• ½ teaspoon kosher salt or more to taste
• 4 slices thick cut bacon, cooked and drained
• Baby spinach leaves, optional
• 4 fajita size flour tortillas

Instructions

1. Preheat oven to 350 degrees. Season salmon fillet with salt and pepper and place on a foil lined baking sheet. Roast salmon in oven for 15-20 minutes or until salmon is cooked through. Let cool slightly.
2. Meanwhile, prepare the guacamole. In a medium bowl, stir together onion, jalapeño, garlic, and cilantro. Cut the avocado in half lengthwise around the pit. Twist the avocado halves in opposite directions and pull the halves apart. Scoop out the avocado pulp with a spoon and add to the onion mixture. Add lime juice and salt. With a spoon or fork, roughly mash the avocado while mixing in the onion mixture until evenly combined. Taste and season with additional lime juice or salt as needed. Set aside.
3. To assemble the wraps, warm tortillas in microwave for 60-90 seconds so they are soft enough to roll. Spread guacamole down the center of each tortilla. Then top with large chunks of the cooked salmon, one slice of bacon and some spinach leaves. Roll up each tortilla and serve.

CREAM CHEESE CHICKEN ENCHILADA STUFFED PEPPERS

INGREDIENTS

• olive oil, for sauteing
• 1 pound boneless, skinless chicken breasts, cut in bite-sized pieces
• coarse salt and fresh black pepper
• 1 cup corn
• 1 cup cooked brown or white rice
• 1 packed cup finely chopped fresh spinach
• 2 heaping cups sharp cheddar cheese, shredded
• 4 - 5 bell peppers

Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (14 ounce) can chicken broth
• 1 (11 ounce) can Ro-tel diced green chiles and tomatoes
• 4 ounces cream cheese
• 1/2 cup sour cream, plus more for serving

INSTRUCTIONS

1. Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.
2. Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese.
3. In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.
4. Turn heat down to low and mix in the Ro-tel. Add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce. Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm.
5. Preheat oven to 400 degrees F. Grease a large roasting pan.
6. Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
7. Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed, you want it to be well coated but not swimming in it.
8. Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan.
9. Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.
10. Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.

Feta & Spinach Stuffed Chicken Breast

Ingredients

• 6 boneless skinless chicken breasts butterflied
• 3 cups fresh spinach
• 1 1/2 cups crumbled feta
• 12 sun dried tomatoes; sliced
• 6 pieces of twine/string 1 1/2 long each

Directions

1. First pre-heat your oven to 400F. 
2. Butterfly chicken breasts. Butterflying may sound intimidating but it is basically cutting the piece of meat in half but leaving the end portion uncut. 
3. You can pound the chicken between plastic to make it flatter if you need/want to. 
4. I like to use string to tie it all together. 
5. Stuff and tie up chicken breast in butterfly shape. 
6. Then tie up the meat.

Spinach Artichoke Chicken Recipe

Ingredients

• olive oil spray
• 8 chicken breasts
• 13.75 oz artichoke hearts packed in water, drained
• 10 oz frozen spinach, thawed and squeezed
• 2 shallots, chopped
• 1 clove garlic, minced
• ½ cup Greek yogurt
• ½ cup mayonnaise
• ½ cup Parmesan cheese
• ½ cup shredded mozzarella cheese

Instructions

Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
Let stand about 5 minutes before serving.

Spinach-Stuffed Chicken Breasts for Two

Ingredients

• 1/3 cup water
• 2 Tbsp. Kraft Roasted Red Pepper with Parmesan Dressing , divided
• 2 cups loosely packed fresh spinach, chopped
• 2/3 cup dry Stove Top Stuffing Mix for Chicken
• 1 Tbsp. coarsely chopped roasted red peppers
• 2 small boneless skinless chicken breasts (1/2 lb./225 g), pounded to 1/4-inch thickness
• 1/4 cup Kraft Mozzarella Shredded Cheese

Directions

Heat oven to 350°F.

Bring water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Add spinach, stuffing mix and peppers; mix lightly Cover. Remove from heat. Let stand 5 min.

Place chicken, top-sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each breast. Place, seam-sides down, in 8-inch square baking dish. Brush with remaining dressing.

Bake 35 min. or until chicken is done (170ºF). Sprinkle with cheese; bake 5 min. or until melted.