Spinach 3 DELICIOUS Ways!

SO you picked up a GIANT bag of SPINACH from the grocery store, and your'e thinking, what do I do with all this? Well, here's 3 GREAT and SIMPLE ways to get that added nutrition you NEED from that spinach, and you're going to LOVE it, too!!

Baked Tilapia with Spinach

• 4 to 6 tilapia filets
• cooking spray
• 8 to 12 ounces baby spinach, cleaned
• 1/4 cup chicken broth
• 1/4 teaspoon onion powder
• salt and pepper
• Creole seasoning blend
• 1 small tomato, chopped
• 4 green onions, thinly sliced

Preparation:

Spray a 9x13-inch baking dish with cooking spray and add the spinach. If necessary to make the spinach fit it into the baking dish, steam or saute the spinach for a minute or two to wilt slightly.

Sprinkle spinach with salt and pepper and onion powder; add the chicken broth. Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings. Arrange the filets over the spinach and sprinkle with chopped tomato and sliced green onion. Cover the baking dish with foil and bake at 350° for 20 to 25 minutes, or until fish flakes easily with a fork.
Serves 4.

 

Spinach Mango Strawberry Smoothie

 (don't be scared, you can't even taste the spinach!)

 

1 large banana

1 cup mango

1/2 cup strawberries

5 oz. of raw spinach

1 1/2 cups water  (or almond milk, soy milk, coconut milk, or lowfat milk for a thicker consistency and varied taste experience :)

Spinach Soup

 

This fresh-tasting spinach soup is wonderfully nutritious. Its bright green color is a result of adding half the fresh spinach just before blending. Enjoy this delicious soup with crusty whole grain bread. Keep it vegetarian by substituting vegetable broth for the chicken broth.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

• 2 tsp olive oil
• 2 cloves garlic
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 medium white potato, peeled and cubed
• 2 cups fat-free, low-sodium chicken or vegetable broth
• 2 cups fat-free milk
• 1 six ounce bag baby spinach
• Freshly ground black pepper

 

Heat oil in large saucepan or Dutch oven. Sauté garlic, onion, celery and potato for 5 minutes.

Add chicken broth and fat-free milk. Bring to a boil, cover and simmer for 10 minutes. Stir in half the spinach, cover and simmer for 10 more minutes. Cool slightly, then transfer soup to a blender, working in two batches if necessary. Add remaining spinach and blend (if working in two batches, use half the remaining spinach with each batch). Blend until smooth.Serves 4Per Serving: Calories 113, Calories from Fat 23, Total Fat 2.5g (sat 0.4g), Cholesterol 2mg, Sodium 143mg, Carbohydrate 15.6, Protein 6.8g