CHICKEN RICOTTA SPINACH RECIPES

SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES

Spinach and ricotta cannelloni | Jamie Oliver pasta recipes image

An impressive yet simple pasta dish that kids can help you cook.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 14

Ingredients

400 g spinach
extra-virgin olive oil
¼ teaspoon ground nutmeg
1 onion
2 cloves of garlic
2 x 400 g tins of quality plum tomatoes
1 bay leaf
½ a bunch of fresh basil (15g)
½ a lemon
1 large free-range egg
Parmesan cheese
250 g ricotta
150 g cannelloni about 14 tubes
2 x 125 g mozzarella balls

Steps:

1. Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
2. Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
3. Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
4. Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
5. Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
6. Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
7. Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
8. Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.

Nutrition Facts : Calories 348 calories, FatContent 18.7 g fat, SaturatedFatContent 9.7 g saturated fat, ProteinContent 19.7 g protein, CarbohydrateContent 27.5 g carbohydrate, SugarContent 8.3 g sugar, SodiumContent 1.7 g salt, FiberContent 2.7 g fibre

HEALTHY SPINACH ARTICHOKE CHICKEN CASSEROLE | RECIPES TO ...

Healthy Spinach Artichoke Chicken Casserole | Recipes to ... image

This Healthy Spinach Artichoke Chicken Casserole is total comfort food. It’s easy to make, packed with protein, brimming with spinach and artichoke hearts and full of flavor.

Provided by Emily Vidaurri

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 12

Ingredients

2 cooked skinless chicken breast, preferably organic, shredded or cubed
2 tbsp avocado oil or melted grass-fed butter or ghee
1/2 cup Nancy's Organic Whole Milk Cottage Cheese
3/4 cup Nancy's Organic Cultured Sour Cream {my favorite sour cream!}
2 cups shredded mozzarella, preferably organic - divided
1/4 cup chopped fresh Italian parsley
1 tsp sea salt (<-- salt)
1 1/2 tsp garlic granules or garlic powder
1 tsp dried thyme
Juice and zest of 1/2 lemon
2 cups fresh organic spinach
18 oz drained artichoke hearts, halved (drain and discard liquid!)

Steps:

Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish with healthy fat of choice and set aside.
In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Give it a quick stir to combine. Add 1 1/2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.
Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.
Let the casserole sit for 10 minutes before serving.

Nutrition Facts : Calories 251 calories, CarbohydrateContent 10 grams carbohydrates, CholesterolContent 70 milligrams cholesterol, FatContent 16 grams fat, FiberContent 1 grams fiber, ProteinContent 17 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1, SodiumContent 258 grams sodium, SugarContent 6 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat

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