Healthy Crustless Quiche

I have made this quiche a multiple times now and love having it on hand all during the week for a quick, healthy and filling breakfast. I found it originally on The Lyons' Share Wellness. She has some great super healthy recipes.

Ingredients (6 servings)
9 eggs
1 cup liquid egg whites (or add an additional 4 eggs)
1/2 cup milk, unsweetened almond milk, or other unsweetened milk alternative
6 cups of vegetables (I always use onion, tomatoes and spinach plus various combos of broccoli, cauliflower, zucchini, asparagus, kale, etc)
1/2 cup salsa
(I like to sprinkle a little low fat cheese on top)


Instructions
Preheat oven to 400 degrees.
Grease or spray 9x13 casserole dish.
Chop veggies into bite-sized pieces, and lay in greased dish.
In a separate bowl, whisk together eggs, egg whites, and seasoning. Pour egg mixture on top of veggies.
Bake 45-50 minutes or until top is browned and middle of casserole has set.
Enjoy!

Lemony Pasta with Goat Cheese and Spinach

This is another recipe from Everyday Foods that I really liked. I ended up using pinenuts instead of walnuts since that is what I had on hand but I still loved it for lunch all week long! It was also super fast to make, so great for a busy night.

Ingredients:
Salt and pepper
3/4 pound spaghettini or spaghetti (I used gluten-free spaghetti)
4 ounces fresh goat cheese
10 ounces baby spinach (10 cups)
3 cups fresh parsley, chopped
2 cups fresh cilantro, chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
1/2 cup toasted walnuts, chopped

Directions:
1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
2. In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.

Butternut Squash and Quinoa Stew

It is finally cold enough to eat soup here without sweating, which I am excited about :-). I even bought my first butternut squash to try this one out. The soup came together so quickly and was healthy and delicious. The picture is actually from my leftovers for lunch the next day when it tasted even better! (and you could easily leave the chicken out and it would still be tasty)

INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
1 1/2 teaspoon dried oregano
4 cloves garlic, finely minced
4 cups low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken thighs or chicken breasts (I used 1 can chicken breast and added it when adding tomatoes, etc)
1 can (14-oz) petite or regular diced tomatoes
3 cups chopped butternut squash (about 1 medium squash, peeled and seeded)
2/3 cup uncooked quinoa
1/2 teaspoon salt
1/2 teaspoon black pepper
1-2 cups chopped fresh spinach

DIRECTIONS:
In a large 4 quart pot heat the olive oil until hot. Add the chopped onions, oregano, and garlic. Saute for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil. Add the chicken and boil until the chicken is cooked, 7-9 minutes. Remove the chicken to a plate.

Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper, adding more salt to taste, if needed. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.

*In the whole batch of soup there is only 1250 calories by my best calculations, and it makes a ton!

Crustless Spinach and Feta Pie

I had this on our menu for dinner during the week and then ended up needing a breakfast item for a dinner with family so I made it for that. We cut it into 10 pieces, which were pretty small, but with all the other options available it was fine. I think if this is your main dish, it probably would serve 4-6. It is healthy, easily adaptable to make it gluten-free and was pretty tasty too. It was another winner from Skinnytaste!

Ingredients:
10 oz frozen spinach, thawed and liquid squeezed out
1/2 cup scallions, chopped
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1/2 cup (2.5 oz) reduced fat crumbled feta (I used garlic-herb version)
2 tbsp grated Asiago cheese
1/2 cup white whole wheat flour (I used gluten-free all purpose flour)
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray

Directions:
Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.
Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.
Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

Servings: 6-8 • Serving Size: 1/6th • Points+: 3 pts • Calories: 125.9 • Fat: 5.3 g • Protein: 8.8 g • Carb: 12.3 g • Fiber: 2.5 g • Sugar: 1.7 g Sodium: 433.1 mg

Sausage and Spinach Rice Bowls

I found this meal idea on Fabulously Delicious. It was easy, fast and super tasty. I ate it for I think 4 meals as leftovers over the next few days and still loved it! Sometimes I topped it with some shredded cheese too, which made it even better. Next time I want to try it with quinoa...I think it would be fab!

Ingredients:
1 1/2 cups cooked rice (I brown rice, but I think I'll use quinoa next time)
1 tsp. olive oil
1 lb. hot Italian turkey sausage links, casings removed
1/2 onion, chopped
5 cloves garlic, minced
1 4-oz can sliced mushrooms
(I added 1 14 oz can of artichokes, drained)
1/2 cup chopped roasted red bell peppers (jarred or fresh)
1 1/2 cups chopped fresh spinach

Directions:
In a large skillet, heat olive oil over medium heat. Add sausage and onion; cook, stirring to crumble sausage, until sausage is cooked through and onion is tender. Stir in garlic; cook 2 minutes more. Add mushrooms and peppers, stir to combine, then add spinach. Cook until spinach is just wilted. Stir in rice, mix well to combine and continue cooking until heated through.

Sweet Potato Foil Pack Taco

I saw this recipe from Perrys' Plate on the menu over at Cassie Craves this week and thought it sounded delicious and nutritious! You could make them meatless too and they would be just as tasty. I love savory sweet potatoes and was surprised at how good the combination of their flavor with the taco meat and beans was. These are the healthiest "tacos" around :-)!

Ingredients:
1/2 lb ground beef or turkey
2-3 T taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black, kidney, or pinto beans, drained (I used black)
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 T butter
salt
1 1/2 cups chopped fresh spinach
1 1/2 cups shredded cheddar cheese
sour cream, salsa, and/or guacamole for garnish
6 12-inch long pieces of aluminum foil

Directions:
Preheat oven to 425 degrees F.
Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.
To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25-30 minutes until the sweet potatoes are tender.
Serve with sour cream, salsa, and/or guacamole.
Makes 6 servings.

Spinach Bacon Quiche

This yummy quiche recipe is from Dish Delish. Mike was definitely skeptical when I told him we were having quiche for dinner (and that's all!), but this one is super filling and delicious. The recipe also makes 2 quiches, which is perfect if you need to take a meal to a friend in need, for a brunch, or any other large gathering (and if not, just cut it all in half!).

Ingredients:
½ lb. bacon (I used turkey bacon)
10 oz. package spinach
1 c. sour cream (I used light)
salt and pepper to taste
2 unbaked pie crusts (I just went with store refrigerated store bought ones to save time)
1 onion, minced
½ lb. diced mushrooms
2 c. diced ham
16 oz. Colby Jack or sharp cheddar cheese (I used a 2% cheddar blend)
4 oz. Parmesan cheese
8 eggs
1 c. half and half (I used fat-free)
1 Tbsp. parsley

Directions:
Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings. Drain. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.
Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.
**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it's not getting too brown. **

Vegetarian Enchiladas

I'm always up for a meatless meal that looks really tasty and filling and when I saw these enchiladas on Peachtree Cooking I was definitely intrigued. After making them I wasn't sure if I would really like them in the end, but with each bite I loved them more and more. Soon I was raving about them and even Mike gave them a thumbs up (and that says A LOT about a meatless dish!). Even little Preston ate them up and wanted more. They are definitely worth a try even if you usually don't go the meatless route!

Ingredients:
2 Tbs. olive oil
2 tsp. ground cumin (I also added a couple dashes of garlic powder and chili powder)
1/4 cup flour (or cornstarch)
1/4 cup tomato paste
14.5 oz. can vegetable broth
salt & pepper
3 cups (12 oz.) grated pepper jack cheese
15 oz. can black beans, rinsed and drained
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can of corn kernels, drained (used frozen, thawed)
6 green onions, thinly sliced
12 corn tortillas

Directions:
1. Make sauce in medium sauce pan. Heat oil, add 1 tsp. cumin, flour, and tomato paste. Cook, whisking 1 minute. Whisk in broth and 3/4 cup water. Bring to a boil. Reduce to a simmer and cook until slightly thickened--5-8 min., salt & pepper. Set aside.
2. Make filling in a large bowl. Combine 2 cups cheese, beans, corn, spinach, half of green onions, 1 tsp. cumin, salt & pepper.
3. Pre-heat oven to 400. Lightly oil baking dishes. Set aside. Stack tortillas and wrap in damp paper towels. Microwave on high 1 minute. Top each tortilla with 1/3 cup filling. Roll up tightly and arrange in pans (I used one 9x13 pan and saved the extra filling for quesadillas the next day). Pour sauce over and sprinkle with 1 cup cheese.
4. Bake uncovered until hot and bubbly, 15-20 minutes. Cool 5 min. Garnish with green onions.

Lazy Baked Greek Chicken

This a recipe from Rachael Ray and it turned out super, super yummy. I put a little less stuffing in my kids' chicken because I wasn't sure how they would like the feta and spinach, but they ate it all, so next time I'll just make it like ours. It's always fun to serve a chicken dish that looks so fancy too :-).

Ingredients:
2 T EVOO
1/2 medium onion, finely shopped
3 large cloves garlic, finely chopped
1 10oz package frozen chopped spinach, thawed (I used fresh spinach and wilted in the microwave in a bowl with a little water...just drain it well after)
salt and pepper
freshly grated nutmeg, to taste (didn't have, so didn't use)
3 T butter
1 c panko breadcrumbs
1 t dried oregano
4 skinless, boneless chicken breasts
1/2 c crumbled feta cheese (mine was a garlic and herb kind)

Directions:
-Preheat oven to 425 degrees.
-Heat 1 T EVOO in small skillet over med heat. Add the onion and 2/3 of the garlic and cook until softened, 3-4 minutes.
-Transfer to a bowl to cool, then add the spinach and season with salt, pepper, and nutmeg.
-Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss.
-Drizzle baking dish with remaining 1 T EVOO. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges.
-Place chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.

Harvest Salad

This was my other contribution to our Labor Day BBQ. I loved the combination of flavors from the ingredients...nothing like a good green salad! (and it's from All Recipes)

Ingredients:
1/2 cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
1/2 red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 cup walnut oil freshly ground (I used olive oil)
black pepper to taste
salt to taste

Directions:
Preheat oven to 375 degrees F.
Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Bacon and Wild Mushroom Risotto with Baby Spinach

The May 2010 issue of Cooking Light featured a series of risotto recipes and this is the one that I was most excited to try. It was my first time trying risotto and I'm ready to try another now...especially since I have the rice I need for it! This one was SO good! The crunchy bacon was the highlight and I loved the rich flavor the different mushrooms added to it. Tasty!!!

Ingredients:
4 cups Homemade Chicken Stock (you can view their recipe here; I just used store bought chicken broth)
6 bacon slices, chopped
1 cup chopped shallots (I used green onions)
1 Tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme
4 garlic cloves, minced
4 ounces cremini mushrooms, sliced
4 ounces shiitake mushrooms, stemmed and sliced
4 ounces oyster mushrooms, sliced
1 cup uncooked Carnaroli or Arborio rice (they said Carnaroli was best, but I could only find Arborio at my store)
1/3 cup Madeira wine or dry sherry (I used sherry cooking wine)
4 cups baby spinach
1/2 cup (2 ounces) grated fresh Asiago cheese
1/2 teaspoon salt (leave this out if you use store bought chicken broth, or use low sodium chicken broth...ours was a little on the salty side)
1/4 teaspoon freshly ground black pepper

Directions:
-Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
-Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon.
-Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally.
-Stir in mushrooms; cook 8 minutes, stirring occasionally.
-Add rice, and cook 1 minute, stirring constantly.
-Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly.
-Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly.
-Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total).
-Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.

Cheesy Rice Fritters

These little guys were a surprise hit with everyone in the family! I knew I would like them, but Mike and the girls loved them almost as much as I did! I made a few with breadcrumbs and most of them without and the ones without stayed together and got even crispier on the outside than the ones with! I didn't have any bacon on hand and just sliced up some ham lunch meat and it seemed to work fine, but you could leave the meat out to keep it vegetarian too. The other change I made was adding some finely diced onion when cooking the ham and I thought it was a great addition! I subscribed to Rachael Ray's magazine during some Amazon deal last year and I'm so glad I did - I have come across lots of tasty recipes in them each month and it's much more fun to flip through a magazine than search her site!

Ingredients:
* 1 cup arborio rice (I used brown rice)
* 3 slices bacon, chopped (I used sliced ham lunch meat)
***1/2 c. finely chopped onion***
* 1 cup shredded mozzarella cheese
* 1 cup grated parmesan cheese
* 1 large egg, lightly beaten
* Salt and pepper
* 1/2 cup seasoned breadcrumbs (optional)
* 1/4 cup extra-virgin olive oil
* One 10-ounce bag spinach, coarsely chopped
* 1 pinch crushed red pepper

Directions:
1. Line a baking sheet with parchment paper. In a medium saucepan, bring the rice and 2 1/2 cups water to a boil. Lower the heat and simmer until the rice is still firm but cooked through and the water has evaporated, about 20 minutes. Transfer to a large bowl and let cool slightly.
2. Meanwhile, in a large skillet, cook the bacon until crisp. Using a slotted spoon, add the bacon to the rice, reserving the skillet with the bacon fat. Stir the mozzarella, parmesan and egg into the rice mixture; season with salt and pepper.
3. Divide the rice mixture into 12 mounds on the prepared baking sheet. Flatten into 3-inch patties. Sprinkle on both sides with the breadcrumbs.
4. Add the olive oil to the skillet and heat over medium-high heat. Working in batches, add the patties and cook, turning once, until crisp, about 5 minutes. Drain on paper towels. Add the spinach to the skillet and cook over high heat, turning, until wilted, about 2 minutes; season with the crushed red pepper. Top with the fritters.

Chicken and Spinach Tortilla Bake

This recipe is from my latest issue of Everyday with Rachael Ray and is definitely a new favorite for me! In the magazine they suggest trading out the chicken for your favorite type of beans if you want to make it meatless and I think some black or pinto beans would be just as yummy. I also think a good salsa verde makes the difference for this dish and I used a Goya one that was really good, although a little spicier than I would have preferred (hence all the avocados on my serving to help cool it down...but I'll take any reason to have extra avocados). LOVED it and LOVED it just as much for lunch today :-)!

Ingredients:
1 tablespoon extra-virgin olive oil
4 chicken cutlets, about 1 pound (I used 1 can chicken)
Salt and pepper
1 1/2 cups store-bought salsa verde
3/4 cup ricotta cheese (I used part skim)
4 large flour tortillas, cut into wedges (I did half the dish with flour, used 3, and the other half with corn, used 9 and then used a little extra salsa on top to keep it moist)
1/2 red onion, thinly sliced
3 cups baby spinach, about 1/4 pound (I didn't measure, just put an even layer of leaves to cover dish each time)
2 cups shredded pepper jack cheese (I used plain Monterey jack)


Directions:
Preheat the oven to 450°.
In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
Whisk together the salsa verde and ricotta; season with salt and pepper.
In a greased 9-inch square baking dish (I used 9x13), layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice.
Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Other magazine suggestions:
Swap in 3 cups crushed tortilla chips for the flour tortillas for added crunch.
Try monterey jack instead of pepper jack cheese for a mild, less spicy dish. (I was definitely glad I used plain monterey jack!)
Use a 15-ounce can of your favorite beans in place of the chicken for vegetarians.

Spinach Beef Skillet

I adapted this recipe from one I saw on Recipe Zaar and it turned out really well. I was looking for something using spinach and ground beef. Everyone ate it, even the girls (although they didn't appreciate the tomatoes) and I just ate the leftovers for lunch. It was simple to make, didn't use many ingredients, was healthy and SO good. We'll definitely make this one again!


Ingredients:
-1/2 lb. ground beef (you could use more if you wanted, or skip it too)
-1 small onion, chopped
-1 clove garlic, minced
-1 (28 oz) can diced tomatoes with Basil, Garlic and Oregano, UNdrained
-1 (9 oz) bag spinach
-1 (8 oz) box pasta, cooked (I used Gluten Free Penne, original recipe called for macaroni)
-shredded Parmesan cheese
-salt and pepper

Directions
- Brown beef garlic, and onion in large sauce pan.
- Drain excess fat then stir in tomatoes, spinach and cooked noodles until heated through.
- Sprinkle with Parmesan, salt and pepper before serving.

West African Veggie Stew

This dish was beautiful with all the fun colors and I LOVED it! I thought it had a great rich flavor and it is so good for you too! I'm on the lookout for healthy recipes now to get rid of the last of my baby weight :-)!

Ingredients:
1 T vegetable oil
2 cups sliced onions
2 cloves garlic, minced
1 lb. sweet potato, peeled and cut into 1/4" half-slices
1 large tomato, coarsely chopped
1/2 cup raisins (I skipped these)
1/2 t ground cinnamon
1/2 t crushed red pepper
1 can (14 oz.) chicken broth
1 can (about 15 oz.) chickpeas (garbanzo beans), rinsed and drained
4 cups coarsely chopped spinach (I put in at least 6)

Directions:
HEAT oil in skillet. Add onion and garlic. Cook until onion is tender.
ADD potatoes and tomatoes. Cook 5 min. Add raisins, cinnamon, red pepper, broth and water. Heat to a boil. Cover and cook over low heat 15 min.
ADD chickpeas and spinach. Heat through. Serve over cooked rice or couscous, if desired.

Spinach and Feta Rice

I found a great deal on Feta cheese last week so I bought it and then began a search for a new recipe to use it. About.com pulled through for me again and I found this one. I ended up making it for lunch and it was SO good! It completely hit the spot and was easy and healthy as well. I definitely will be making this again soon!!!

Ingredients:
•3 Tablespoons olive oil
•1 large onion, chopped finely
•2 large garlic cloves, minced
•1-1/4 cups uncooked long-grain rice
•2 cups chicken broth
•1/4 cup dry white wine
•1-1/2 (10-ounce) packages fresh baby spinach leaves (remove any large stems), very coarsely chopped
•2 medium tomatoes, seeded and chopped
•1 cup crumbled feta cheese (or bleu cheese)
•Salt and fresh-ground black pepper, to taste

Directions:
In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, about 5 minutes or until soft. Add the rice and stir about 2 minutes or until the rice is translucent.
Carefully add the chicken broth and wine. Stir to mix well and bring to a boil. Reduce the heat to low, cover and cook about 15 minutes or until the rice is almost tender.
Stir in the spinach, cover and cook another 8 minutes, or until all the liquid has been absorbed. Mix in the tomatoes and Feta cheese and season with salt and pepper. Serve immediately.

Rustic Lemon-Onion Chicken

This is the other recipe from The Next Food Network Star, Melissa d'Arabian, that I served with the mini-potato gratins. We LOVED the combination of flavors...definitely something new compared to our usual fare. I also loved that it looked so fancy, but was still easy to make.

Ingredients:
4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour (could skip this to make it gluten free)
1 red onion, thinly sliced
1/4 cup white wine, optional
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter
Spinach "bed", recipe follows

Directions:
Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.

Spinach "bed":
1 bag pre-washed fresh spinach
3 tablespoons water
1 tablespoon butter
1 lemon, juiced
Salt and freshly ground black pepper
Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.