by Victoria Tiegert

Created on: September 12, 2008

Spinach is wonderfully nutritious and can be used in a variety of dishes that even the kids will request seconds of. The following are some ideas that our family enjoys and yours probably will, too.

My favorite is this spinach quiche. It is easy to prepare and freezes well for later quick meals.

EASY SPINACH QUICHE

*Ingredients
4 eggs, slightly beaten
1 1/2 cups milk

1 cup shredded swiss cheese
1 package vegetable soup mix
10 oz. package frozen chopped spinach, thawed and drained
9 inch frozen deep dish pie crust

*Instructions
In a large bowl combine eggs, milk, cheese, soup mix and spinach. Spoon into pie crust and baske for 50 minutes at 375 degrees F. Serves 4 to 6. Enjoy!

SPINACH LASAGNA

*Ingredients
2 egg whites
26 oz. prepared spaghetti sauce
24 oz. ricotta cheese
10 oz. Lasagna noodles, cooked
10 oz. frozen spinach, thawed and chopped, then squeezed dry
2 cups mozzarella cheese, grated, reserve 1/2 cup
3/4 cup of Parmesan cheese, grated and divided, reserve 2 tablespoons
1/2 teaspoon of salt
1/2 teaspoon of black pepper
Olive oil

*Ingredients
Preheat your oven to 350F.
Prepare a 9-inch by 13-inch oven proof baking dish for lasagna.
Prepare lasagna noodles and directed on the package, then rinse and drain.
Drizzle a bit of olive oil over the noodles to prevent them from sticking together.
Combine parmesan cheese, ricotta cheeses with the egg whites, salt and pepper in a large mixing bowl.
Pour 1/2 cup of spaghetti sauce in the bottom of the baking dish and spread it out using a spatula.
Cover the sauce with a single layer of lasagna noodles.
Spread about half the cheese mixture over the noodles, and then cover with about half of the spinach and shredded mozzarella cheese.
Finish this layer with half of the remaining spaghetti sauce.
Add a second layer of noodles, topping with the remaining cheese mixture, spinach, and mozzarella cheese.
Top with the final layer of noodles and remaining spaghetti sauce.
Sprinkle the reserved Parmesan cheese over the top and bake for thirty minutes.
Remove from oven and allow to set for 10-12 minutes, then slice and serve. Delicious!

This one is a Rachel Ray recipe for a spinach salad that is wonderful.

SPINACH & ARUGULA SALAD WITH ORANGE

*Ingredients
1 tablespoon marmalade
1 lemon
1/4 extra-virgin olive oil
Salt and freshly ground black pepper
2 to 3 cups young spinach
2 to 3 cups arugula
1 navel orange, peeled and thinly sliced into discs
1/2 small red onion, very thinly sliced
1/4 cup chopped hazelnuts, toasted

*Instructions
In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.

Learn more about this author, Victoria Tiegert.
Click here to send this author comments or questions.