SPINACH BAKE HEALTHY RECIPES

Name: Healthy Spinach Artichoke Chicken Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
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!)

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

SWEET POTATO & SPINACH BAKE RECIPE - BBC GOOD FOOD

Sweet potato & spinach bake recipe - BBC Good Food image

If you're after some substantial comfort food on a budget then this vegetarian bake is just the thing. Add lamb chops for the meat eaters

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 11

Ingredients

300ml single cream (or double cream for a really creamy texture)
1 garlic clove, peeled
2 sprigs thyme or rosemary
250g bag frozen spinach
freshly grated nutmeg
butter, for greasing
850g sweet potatoes, peeled and thinly sliced (about 3mm thick)
25g grated hard cheese, such as cheddar, Parmesan or veggie alternative
2 lamb chops
few sprigs thyme or rosemary
1 tsp olive oil per portion

Steps:

Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
Meanwhile, if you’re serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.

Nutrition Facts : Calories 383 calories, FatContent 19 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 7 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.61 milligram of sodium

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