Tag Archives: spinach

Sautéed Greens

Sautéed Greens

This is a quick and easy recipe for sautéing pretty much any green. This time I had a big bag of mixed greens, but this would’ve been good for any of the greens alone in the mix as well. Serve with a peppery vinegar sauce to take it to the next level of deliciousness!


  • 1 Lb greens
  • 1 garlic clove chopped
  • 1 T butter
  • 1 T olive oil
  • Salt and pepper

1. First add butter and oil into your largest sauté pan. Also add your chopped garlic and turn on medium high heat.

2. Next, add your greens to the pan. Today, I’m working with kale, Swiss chard, and spinach!

3. I know it looks like waaaay too much food for the pan, but trust me, it’s going to wilt into practically nothing! This is seriously a serving for two people. You’re going to stir it around every little bit to help the cooked leaves get to the top so newer ones can wilt down too. Watch.

4. Add salt and pepper and enjoy like that or add a little pepper vinegar to make it outstanding! Yum!


Creamy Spinach With Caramelized Onions

Creamy Spinach With Caramelized Onions


This is definitely one of our favorite sides in our house. So delicious and cheesy and perfect! It’s a perfect side dish, but also something fun to stuff chicken with if you want to try something different!

2 boxes frozen spinach drained
1 sweet onion
1 garlic clove
1/2 c mozzarella cheese
1/2 c cheddar cheese
2 oz cream cheese
2 T butter
1/4 c milk
1 T flour
Salt, pepper, cayenne pepper

1. Chop your onion and garlic and put in your skillet or Dutch oven with butter and season with salt, pepper, and a pinch of cayenne pepper. Keep it on medium heat and cook for about ten minutes.


2. Meanwhile, defrost your frozen spinach. I had taken mine out earlier in the day, but you can defrost it easily in the microwave.


3. Place your spinach in a colander and squeeze all the water out with your hands. You will be surprised how much water comes out!


4. Once your onions look golden and delicious, add your flour and give it a stir. Let it cook 2-3 minutes.



5. Now turn down the heat a bit and add your squeezed out spinach, cheeses, and milk.



6. Stir it around until everything is melted and combined. I like to add a little more salt and pepper here too.


Enjoy 🙂


Chicken Spaghetti

Chicken Spaghetti

Chicken Spaghetti

Who loves cheese? Well then this chicken spaghetti recipe is for you! It has an ooey gooey cheesy sauce that is absolutely delicious! Also, this is a great recipe to chop up veggies into tiny pieces and hide them in the sauce so your kids eat them. I’ve got lots of squash and parsley in my garden right now and my son had no idea either were in this dish. I think you could easily substitute zucchini, peas, chopped asparagus, finely chopped broccoli, finely chopped spinach, or any combination of those veggies into this dish easily!


1 sweet onion finely chopped

1/4 c roasted red peppers chopped (or two jars pimentos)

Additional chopped veggies of your choice (I used one yellow squash and a few sprigs of chopped parsley)

1/2 lb linguine pasta (I used whole wheat)

4 oz Velveeta

1 can cream of mushroom

2 T cream cheese

1 cup shredded mozzarella cheese

1 package boneless skinless chicken thighs (about 2 lbs)

Chicken bouillon cube

Salt and pepper

2 chopped garlic cloves

3 T butter

1 T garlic and herb seasoning

Additional mozzarella or other Italian cheese for topping

Italian breadcrumbs

1. First we’re going to season the water you’ll be using to cook the chicken (and later the noodles). Bring a pot of water with chicken bouillon and garlic herb seasoning to a boil and add chicken to pot. This will need to boil about 20-25 minutes.


2. Add chopped onion, chopped veggies of your choice, butter, salt, and pepper to a sauté pan. Cook until veggies become tender and add chopped garlic and roasted red peppers and cook a few more minutes on medium high heat.


3. Turn heat down to medium low and add cream of mushroom, cream cheese, mozzarella, and Velveeta. Stir and allow mixture to melt and come together.



4. Pull your chicken out of the boiling seasoned water and cut into bite size pieces.


5. Add chicken to sauce mixture.


6. Add linguini to the boiling seasoned water and cook using directions on the box. Once it’s done, add the drained pasta to the chicken and cheese mix.


7. Pour this into a buttered 9×11 baking dish and top with more cheese and sprinkle top with Italian breadcrumbs.


8. Bake in a 375 degree oven for 20 minutes or until top is golden brown.


Mmmmmm would you look at that beautiful masterpiece?! It’s delicious with a hunk of crusty garlic bread and large glass of red wine 🙂