Scalloped Spinach Food

SCALLOPED SPINACH CASSEROLE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square, 3-inch deep baking pan or casserole.
• Cook bacon in a skillet over medium heat until crisp. Drain off all but 1 Tbls of the bacon grease. Add the onion to skillet and fry until tender but not browned, about 3 minutes.
• Beat the eggs in a large bowl, then add the spinach, flour and milk; stir until well blended. Add the bacon-onion mixture and stir to combine. Season with salt and pepper.
• Pour into prepared pan. Cover top with cracker crumbs and dot with butter. Bake until a knife inserted in center comes out clean, about 20 to 30 minutes (begin checking at 15 minutes).

POTATO & SPINACH GRATIN

Steps:

• Preheat oven to 350 degrees F. Grease a deep sided 8 inch round baking dish.
• Place the spinach in a colander set over a bowl. Pour over boiling water to wilt the spinach. Squeeze out as much excess water as you can and set aside.
• In a medium skillet set over medium heat, add the olive oil and sliced onions. Give a good stir and cook for about 10 minutes until softened and lightly golden. Set aside.
• In a medium saucepan set over high heat, add the cream and bring to a boil and add the garlic, oregano, rosemary, fresh parsley (reserving a small amount for the top),salt and pepper. Stir and remove from heat.
• Add the potatoes to the cream mixture and coat well. Spoon about half of the potatoes into the baking dish. Top with the onions, spinach and bout 2/3 of the cheese. Top with remaining potatoes, cheese and parsley.
• Cover and bake for about 1 1/2 hours. Uncover and return to oven for 15 more minutes. Remove from oven and allow to set for about 10 minutes before serving.

SCALLOPED SPINACH

Steps:

• Combine spinach, onion, eggs, milk, cheese, salt, and pepper.
• Turn into 9x5x2" loaf pan; top w/ buttered crumbs.
• Bake at 350 degrees for 20 minutes or til knife inserted halfway between the side of the pan and the center comes out clean.

SCALLOPS WITH WILTED SPINACH

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

BAY SCALLOPS WITH SPINACH AND GARLIC

Steps:

• Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
• Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
• Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.

PARMESAN SCALLOPS WITH SPINACH ALFREDO

Steps:

• Prepare sauce mix according to package directions using the fat free milk. Coat Dutch oven with cooking spray. Place over medium high heat until hot.
• Add mushrooms and saute for 5 minutes. Add spinach and saute until slightly wilted. Remove from heat and stir in Alfredo sauce.
• Combine cheese and Italian seasoning in a bowl. Dredge scallops to pan cooking spray side down cook 3 minutes. Spray top side of scallops with cooking spray turn them over and cook 2 minutes. Top spinach mixture with scallops and serve.

SCALLOPED POTATOES WITH SPINACH AND CHEESE

Steps:

• Preheat oven to 450°F.
• Place potato slices in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer 6 minutes or until tender.
• *DO NOT overcook, or you'll get potato mush!
• Drain potato slices well; set aside.
• While potatoes are cooking, combine milk, broth, flour, salt, pepper, and nutmeg in a medium bowl; stir with a whisk until completely blended.
• Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
• Add onions to skillet; saute 7 minutes or until golden, but not crisp.
• Reduce heat to medium; gradually whisk in milk mixture until blended.
• Cook 5 minutes or until thick and bubbly, stirring constantly.
• Add cheese, stirring constantly until completely melted and combined.
• Remove cheese mixture from heat.
• Arrange half the potato slices in the bottom of a 9x13-inch glass baking dish coated with cooking spray.
• Top with half the spinach, and half the cheese sauce. Repeat layers.
• Sprinkle with Parmesan cheese and bake, uncovered, at 450F for 15-18 minutes or until golden and bubbly.

SCALLOPED POTATOES AND SPINACH

Steps:

• Heat oven to 350 degrees. Coat a shallow 2-qt casserole dish with nonstick spray.
• Put soup, spreadable cheese and milk in a large bowl; whisk together. Put spinach in a medium bowl; stir in 3/4 c soup mixture. Stir potatoes in remaining soup mixture.
• Evenly spread 1/2 the potato mixture (about 3 cups) in the casserole dish. Layer with spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese.
• Bake uncovered for 1 hour or until golden. For a crispier top, you can broil it for just a few minutes.