Scalloped Spinach Food

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SCALLOPED SPINACH CASSEROLE



Scalloped Spinach Casserole image

Rich and creamy scalloped spinach is a natural accompaniment to red meat. Although some recipes omit the bacon, adding pieces of cooked, smoked bacon balances and rounds out the other flavors.

Provided by Judith N.

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices bacon, chopped
1 onion, chopped
2 eggs
2 cups cooked chopped spinach (2 bunches fresh, or two 10-ounce packages frozen, squeezed dry)
2 tablespoons flour
1 1/2 cups milk
salt and pepper, to taste
3/4 cup cracker crumb, such as saltines
2 tablespoons butter

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).

Nutrition Facts : Calories 361.8, Fat 22.3, SaturatedFat 10, Cholesterol 149.2, Sodium 328.3, Carbohydrate 28.4, Fiber 1.4, Sugar 1.5, Protein 11.9

POTATO & SPINACH GRATIN



Potato & Spinach Gratin image

This Potato & Spinach Gratin is made using thinly sliced potatoes, layers of fresh spinach and topped with a cream sauce. Pure comfort food!

Provided by Julia Pinney

Categories     Main Course     Side Dish

Time 2h15m

Number Of Ingredients 13

2 lb potatoes (peeled and cut into very thin slices)
1 small onion (thinly sliced)
1 bag fresh spinach
1 Cup cream
1 1/2 Cup Gouda cheese (grated)
2 clove Garlic (crushed)
1 Tablespoon olive oil
1 Teaspoon oregano
1 Teaspoon rosemary
Small bunch of fresh chopped parsley
Sea salt
Black pepper
Butter (to grease baking dish)

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.

Nutrition Facts : ServingSize 1 serving, Calories 365 kcal, Carbohydrate 22 g, Protein 14 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 91 mg, Sodium 382 mg, Fiber 3 g, Sugar 2 g

SCALLOPED SPINACH



Scalloped Spinach image

My great-aunt made this for lunch when I was visiting and I loved it. It was not like anything else I'd had (was only in my 20s at the time) and, fortunately, she willingly shared her recipe. I haven't tried it w/ fresh spinach but I think it would be even better. (Recipe is easily doubled) EDITED TO ADD: I made this using parmesan cheese for a holiday dinner and loved it. Also left off the bread crumbs and didn't miss them a bit!

Provided by Impera_Magna

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and drained
2 tablespoons finely chopped onions
2 beaten eggs
1/2 cup milk
1/2 cup shredded sharp American cheese
1/4 teaspoon salt
pepper
1/2 cup buttered soft breadcrumbs

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.

Nutrition Facts : Calories 186.8, Fat 11, SaturatedFat 5.9, Cholesterol 115.5, Sodium 551.6, Carbohydrate 10.3, Fiber 2.3, Sugar 1, Protein 12.8

SCALLOPS WITH WILTED SPINACH



Scallops with Wilted Spinach image

Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 bacon strips, chopped
12 sea scallops (about 1-1/2 pounds), side muscles removed
2 shallots, finely chopped
1/2 cup white wine or chicken broth
8 cups fresh baby spinach (about 8 ounces)

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.

Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

BAY SCALLOPS WITH SPINACH AND GARLIC



Bay Scallops With Spinach and Garlic image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

2 teaspoons olive oil
3 large cloves garlic, peeled and minced
1 teaspoon grated lemon zest
2 pounds fresh spinach, stemmed and washed but not dried
2 teaspoons kosher salt
Freshly ground pepper to taste
1 pound bay scallops
2 tablespoons fresh lemon juice
1/4 cup white wine

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.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams

PARMESAN SCALLOPS WITH SPINACH ALFREDO



Parmesan Scallops With Spinach Alfredo image

Make and share this Parmesan Scallops With Spinach Alfredo recipe from Food.com.

Provided by chris_tam

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 ounces of knorr's alfredo sauce mix
2 cups skim milk
8 ounces sliced mushrooms
10 ounces spinach
parmesan cheese
1/4 teaspoon italian seasoning
1 lb scallops

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



Scalloped Potatoes With Spinach and Cheese image

I think this might have been a WW recipe, but I really can't be sure. I know I've changed it somewhat if it was. This is good for potlucks when you want to make something the night before. I've also done it in a crock pot instead of in the oven (2-3 hours on low) and it comes out great.

Provided by Felix4067

Categories     Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs potatoes, peeled and cut into 1/8 inch thick slices
1 1/4 cups 1% low-fat milk
1 cup reduced-sodium fat-free chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash nutmeg
2 teaspoons butter
2 cups vidalia onions, coarsely chopped
1 cup sharp cheddar cheese, shredded
1 (10 ounce) package frozen spinach, thawed and squeezed dry
3 tablespoons dry parmesan 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.

Nutrition Facts : Calories 217.9, Fat 7.1, SaturatedFat 4.4, Cholesterol 21.3, Sodium 328.7, Carbohydrate 29.9, Fiber 4.4, Sugar 5, Protein 10.2

SCALLOPED POTATOES AND SPINACH



Scalloped Potatoes and Spinach image

This comes from the November 2006 Woman's Day magazine. It can be made up to 2 days ahead of time and reheated (covered) in the oven or microwave.

Provided by the_cookie_lady

Categories     Spinach

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can condensed cream of celery soup
1 (8 ounce) package spreadable cheese with garlic and herbs (such as Rondele)
1 1/4 cups milk
1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
1 (30 -32 ounce) bag frozen hash brown potatoes, thawed (about 6 cups)
2 tablespoons grated parmesan cheese

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.

Nutrition Facts : Calories 162, Fat 4.5, SaturatedFat 1.9, Cholesterol 10.6, Sodium 391.7, Carbohydrate 25.8, Fiber 3.5, Sugar 1, Protein 6.7

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