#spinachlovers

These spinach-stuffed mushrooms are a tasty and healthy starter or side dish. They are great for any event because they are filled with a tasty mix of spinach, vegan cream cheese, and spices.

Ingredients: 8 large mushrooms. 2 cups fresh spinach, chopped. 1/2 cup vegan cream cheese. 1/4 cup bread crumbs. 1/4 cup nutritional yeast. 2 cloves garlic, minced. Salt and pepper to taste. Olive oil for drizzling.

Instructions: Before you start cooking, heat the oven to 375F 190C. Take the mushrooms' stems off and cut them into small pieces. Add chopped spinach, vegan cream cheese, bread crumbs, nutritional yeast, minced garlic, salt, and pepper to a bowl. Get them all mixed together. Fill each mushroom cap all the way to the top with the spinach mixture. On a baking sheet that has been lined with parchment paper, put the stuffed mushrooms. Put some olive oil on top of the stuffed mushrooms. For 20 to 25 minutes, or until the filling is golden brown and the mushrooms are soft, bake in an oven that has already been heated. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

This recipe is a vegan take on the traditional Spinach Florentine dish. It uses tofu, spinach, and spices to make a tasty dish that is baked to perfection. It is a healthy and filling meal that can be used for any event.

Ingredients: 2 cups chopped spinach. 1 cup firm tofu, crumbled. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon lemon juice. 1/4 teaspoon nutmeg. Salt and pepper to taste. 1/4 cup vegan cheese, shredded optional.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Put chopped spinach in the pan and cook it until it softens. Crumbled tofu, nutritional yeast, lemon juice, nutmeg, salt, and pepper should all be mixed together in a bowl. Mix well. Add the garlic and cooked spinach to the tofu mixture and mix them together. Put the mixture in a baking dish and make sure it's spread out evenly. You can add vegan cheese on top of the mixture if you want to. After the oven is hot, bake for 25 to 30 minutes, or until the edges are golden brown. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your vegan spinach Florentine!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Spinach and Feta Chicken recipe combines tender chicken breasts stuffed with a flavorful mixture of spinach and tangy feta cheese. It's a delicious and nutritious dish that's perfect for a satisfying dinner.

Ingredients: 4 boneless, skinless chicken breasts. 2 cups fresh spinach, chopped. 1/2 cup crumbled feta cheese. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Put chopped spinach in the pan and cook for two to three minutes, until it softens. Take the pan off the heat and add the crumbled feta cheese. Allow the mixture to cool a little. Cut each chicken breast in half horizontally through the thickest part, being careful not to go all the way through. This will make a pocket. Place a piece of spinach and feta cheese inside each chicken breast. Then, add salt and pepper to the outside of each chicken breast. In a baking dish, put the stuffed chicken breasts. Bake in a hot oven for 25 to 30 minutes, or until the chicken is cooked all the way through and the juices run clear. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Keto Creamed Spinach is a rich and creamy side dish that goes well with any Thanksgiving meal. It's low in carbs, full of good things for you, and tastes great!

Ingredients: 2 cups fresh spinach. 2 tbsp butter. 2 cloves garlic, minced. 1/2 cup heavy cream. 1/4 cup grated parmesan cheese. Salt and pepper to taste. Pinch of nutmeg.

Instructions: Wash the spinach thoroughly and remove any tough stems. In a large skillet, melt the butter over medium heat. Add the minced garlic and saut until fragrant, about 1 minute. Add the spinach to the skillet and cook until wilted, stirring occasionally, about 3-4 minutes. Pour in the heavy cream and stir well. Sprinkle in the grated parmesan cheese, salt, pepper, and nutmeg. Stir until the cheese is melted and the sauce is creamy. Taste and adjust seasoning if necessary. Serve hot as a delicious keto-friendly side dish for Thanksgiving!

Prep Time: 10 minutes

Cook Time: 10 minutes

That's right, Sausage Stuffed Shells with Spinach are a hearty and filling meal made with Italian sausage and fresh spinach stuffed into big pasta shells and baked with marinara sauce and cheese.

Ingredients: 1 lb jumbo pasta shells. 1 lb Italian sausage, casings removed. 1 tablespoon olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 2 cups fresh spinach, chopped. 1 15 oz container ricotta cheese. 1 cup grated Parmesan cheese, divided. 1 egg, lightly beaten. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 cups marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the pasta shells until they are al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Break up the Italian sausage with a spoon as you add it to the pan and cook it until it's browned and done. Cook until the spinach wilts after adding the chopped spinach. Take it off the heat and let it cool down a bit. Put ricotta cheese, 1/2 cup of grated Parmesan cheese, an egg that has been beaten, dried oregano and basil, salt, and pepper in a bowl. Combine well. Add the cooked sausage and spinach to the cheese mixture and mix it in. In the bottom of a baking dish, spread out marinara sauce. Fill each shell of cooked pasta with sausage and spinach, then put them in the baking dish. Add the rest of the grated Parmesan cheese and shredded mozzarella cheese to the stuffed shells. Place the baking dish in a hot oven and bake for 25 minutes with the foil covering it. Take off the foil and bake for another 10 minutes, or until the cheese melts and starts to bubble. Enjoy while hot!

Prep Time: 30 minutes

Cook Time: 35 minutes

This one-pot chicken pasta in vodka cream sauce is a flavorful and comforting dish that's easy to make. The combination of tender chicken, sundried tomatoes, and spinach in a creamy vodka sauce creates a delicious meal that the whole family will love.

Ingredients: 1 lb chicken breast, diced. 2 tbsp olive oil. 3 cloves garlic, minced. 1/2 cup vodka. 1 cup chicken broth. 1 cup heavy cream. 1/2 cup sundried tomatoes, chopped. 2 cups spinach leaves. 8 oz pasta penne or any preferred type. Salt and pepper to taste. Grated Parmesan cheese for garnish. Fresh basil leaves for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. It will take about 5 to 7 minutes of cooking after adding the diced chicken breast until it turns brown. Add the minced garlic and cook for one to two more minutes. Add the vodka and stir it around a few times to help it reduce by half. Chicken broth, heavy cream, sun-dried tomatoes, and spinach should all be stirred in. Season the pasta with salt and pepper after you add it to the pot. Cover and let it simmer for 12 to 15 minutes, stirring every now and then, until the pasta is done and the sauce has thickened. Take the pasta off the heat and let it sit for a few minutes. Add grated Parmesan cheese and fresh basil leaves on top while the food is still hot.