MEATBALL & CREAMED SPINACH SKILLET
Spaghetti and meatballs is a no-brainer, but pairing meatballs with a pile of creamed spinach topped with marinara and cheese is a flavorful twist. Pick your favorite frozen meatballs--beef, chicken or veggie--for this healthy dinner recipe.
Provided by Carolyn Malcoun
Categories Healthy Tomato Sauce Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Prepare meatballs according to package directions.
- Meanwhile, heat oil in a large, broiler-safe skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 2 minutes. Add garlic and cook, stirring, for 30 seconds. Add spinach and cook, stirring occasionally, until thawed, 6 to 8 minutes. Sprinkle with flour and stir to combine. Add milk and cook, stirring occasionally, until thickened, about 2 minutes. Stir in pepper and nutmeg.
- Nestle the cooked meatballs into the creamed spinach. Drizzle with marinara and scatter mozzarella on top.
- Position rack in upper third of oven and turn broiler to high. Broil the casserole until the cheese is browning in spots, 3 to 4 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 19.5 g, Cholesterol 34.9 mg, Fat 13 g, Fiber 3 g, Protein 18.4 g, SaturatedFat 4.7 g, Sodium 497.7 mg, Sugar 6.6 g
CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET
Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
- Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
CRISPY CHICKEN WITH CREAMED SPINACH GRAVY
This dish is a play on chicken fried steak. Instead of beef, a chicken breast is lightly battered with egg, then fried and smothered with a creamed spinach gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet on the middle oven rack; preheat to 200˚ F. Place each chicken breast between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Season with salt and pepper.
- Put 1 cup flour on a plate. Beat the eggs in shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Coat 2 chicken breasts in the flour, then dip in the beaten eggs. Carefully add to the skillet and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is browning too quickly). Remove the chicken to the hot pan in the oven. Repeat with the remaining 2 chicken breasts.
- Discard the oil and wipe out the skillet. Add the butter and melt over medium-high heat. Whisk in the remaining 1/4 cup flour; cook, whisking, until the mixture is bubbling but not browning, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until thickened, 4 to 5 minutes. Stir in the spinach and Parmesan and cook until heated through and well combined, 3 to 5 minutes. Remove from the heat and stir in the lemon zest and nutmeg; season with salt and pepper. Serve over the chicken.
Nutrition Facts : Calories 650, Fat 30 grams, SaturatedFat 13 grams, Cholesterol 237 milligrams, Sodium 577 milligrams, Carbohydrate 42 grams, Fiber 3 grams, Protein 51 grams, Sugar 8 grams
PERNOD CREAMED SPINACH CASSEROLE
This is a luscious variation of a standard creamed spinach. It is full-flavored and mouthwatering. A more classic version would be to leave out the mushrooms.
Provided by Pepina Rae
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook spinach in chicken stock. Drain well and chop.
- In a heavy skillet, cook bacon, drain fat and set aside.
- In same skillet, melt butter and sauté onions, celery, garlic and mushrooms until soft and tender.
- Add spinach, after pressing out as much liquid as possible; stir in crumbled bacon, lemon juice, sour cream, Pernod, salt, pepper, Tabasco, sugar and blend well.
- Place in a casserole dish, top with breadcrumbs and sliced boiled eggs. Dust with paprika, pass under broiler until browned.
Nutrition Facts : Calories 264.6, Fat 19.6, SaturatedFat 8.9, Cholesterol 88.8, Sodium 548.8, Carbohydrate 13.1, Fiber 4.3, Sugar 3.6, Protein 12.3
MEATBALL AND SPINACH NO-SAGNA
Make and share this Meatball and Spinach No-Sagna recipe from Food.com.
Provided by Kitchen__Princess
Categories Meatballs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the broiler.
- Place the ground sirloin in a large mixing bowl and punch a well into the center of the meat. Fill the well with the egg, bread crumbs, onion, half of the chopped garlic, half of the parsley, the Parmigiano and Romano cheese, and a little salt and pepper. Mix the meatball ingredients until well combined yet not overmixed. Divide into 4 equal parts, then roll each part into 5 balls. Heat a large non-stick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes.
- Scoot the meatballs to the side of the skillet and add the remaining garlic and the red pepper flakes. Cook for 1 minute. Add the tomatoes, mix to combine. Shake the skillet to coat the meatballs in the sauce and simmer for 5 to 6 minutes more. While the meatballs are simmering, start the spinach.
- Heat the medium-size skillet over medium-high heat with the EVOO. Add the onion, salt, and pepper. Cook for 1 minute. While the onion is cooking, transfer the defrosted spinach to a clean kitchen towel and wring all the liquid out. Add the spinach, chicken stock, and cream to the skillet. Season with nutmeg and cook for 2 minutes or until the mixture is thick.
- Spread the spinach mixture over the bottom of the baking dish. Top with the meatballs and tomato sauce. Top that with the shredded provolone or Italian four-cheese blend. Place under the preheated broiler about 6 inches from the heat to melt and evenly brown the cheese about 3 minutes. Remove no-sagna from the broiler and garnish with lots of torn or shredded basil.
Nutrition Facts : Calories 605.1, Fat 48.9, SaturatedFat 23.4, Cholesterol 145.1, Sodium 973.6, Carbohydrate 15.4, Fiber 4.1, Sugar 3.1, Protein 29.4
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