Five Cheese Spinach Quesadillas

Mouth-watering quesadillas stuffed with four kinds of gooey, irresistible cheese and baby spinach. Not only are they kid-friendly but they take all of ten minutes to make!

They’re perfect for a busy weeknight, after school snack or lunch. Plus they’re a good way to get your kids to eat their veggies! Spinach surrounded by gooey, melting cheese is a win-win.

Right now at Target you can save on Kraft cheese products with their “Weekly Wow” deal of the week. Five Kraft cheese products for only ten dollars. You can’t go wrong at that price! Good until 9/20/2014.

I have a grown-up version and a kid-friendly version. The grown-up version is with spicy, garlic spinach and the kids version is plain – just cheese and lots of spinach for young taste buds and picky eaters. The five cheeses include Kraft triple cheddar and Mexican cheddar and jack.

You can add leftover chopped chicken or rotisserie chicken, leftover taco meat, more veggies or serve these alongside soup or chili. They’re pretty great for breakfast too with eggs. . .or not.

What I know is this: I love having Kraft cheese around!

For tucking into quesadillas, grilled cheese, nachos, topping my burgers and hot sandwiches and simply eating hand to mouth.

Five Cheese Spinach Quesadillas

(makes 2)

1 – 2 teaspoons olive oil
2 cloves garlic, sliced
5 packed cups of fresh baby spinach leaves
a couple pinches of ground cayenne pepper
salt and fresh black pepper
4 (8-inch) flour tortillas
Kraft Triple Cheddar Cheese
Kraft Mexican Jack/Cheddar
sour cream or salsa, for serving, optional

In a medium frying pan heat enough oil to cover the bottom of the pan over medium-low heat.

Add the garlic and spinach. Season with a couple pinches of cayenne, salt and pepper.

Stir until the spinach starts to wilt. Remove from heat.

Heat another large frying pan over medium heat and toast a tortilla until golden brown on one side. Remove from the pan and sprinkle the toasted side all over with the triple cheddar.

Toast another tortilla. Flip it over and sprinkle all over with the Mexican cheese, then top with half the spinach and the first tortilla, cheese side down. Cook, turning so both sides get toasted.

Repeat to make the second quesadilla.

Cut them like a pie into triangles and serve with sour cream or salsa.

Visit your local Target to take advantage of the Weekly Wow promotion featuring Kraft Cheese products! From 9/14 through 9/20, buy any 5 Kraft Cheese products for $10.

This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.

Spinach Artichoke Muffin Pan Quiches

Spinach Artichoke Muffin Pan Quiches

These delectable little muffin pan quiches have puff pastry for crusts and are filled with baby spinach, artichokes, white cheddar cheese and bacon. They’re a play on the famous dip that everyone loves starring spinach and artichokes.

Quiche is one of those things you can eat for any meal. Full of eggs and a smattering of bacon, they are perfect for breakfast and fancy enough for brunch. It’s for those same reasons and more that I love them for lunch or dinner too, they’re savory enough, and perfect paired with a salad or vegetables. … 

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Baked Meatballs with Pasta in Parmesan Spinach Sauce

Baked Meatballs with Pasta in Parmesan Spinach Sauce

Homemade meatballs baked on top of penne pasta smothered in lots of rich, creamy spinach sauce. This comforting pasta dish is perfect for serving on a special family night or bringing to a potluck or party.

The recipe starts by making the meatballs with ground beef, garlic, parsley, bread crumbs and egg. While they get busy baking halfway there’s time to boil the pasta and make the awesome sauce.

The sauce is made of chicken broth, half & half, spinach (frozen or fresh) and Parmesan cheese on top of the stove where it’s then pureed with a hand blender making the spinach front and center in every bite from the first to the last.

You absolutely-positively must  like spinach. A lot. It can’t be avoided, you can’t eat your way around it or pick it out.

#Sorrynotsorry…. 

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Mini Cheesy Popeye Puffs

Here I am with another ‘puff’ recipe!

Puffs, puffs and more puffs, bring on the puffs, I never get tired of them.

Mini Cheesy Popeye Puffs

When I was a kid my parents told me to eat my spinach so I could grow up to be like Popeye the Sailor Man.

Thank goodness I didn’t because I kind of like being a girl and I get sea sick.

Anywhoo, have you ever seen Popeye? He’s pretty rough and gnarly looking. He pops open Spinach cans with his teeth.

Not exactly what little girls aspire to be…. 

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Cheesy Spinach & Bacon Puff Pastry Quiche

Spinach Bacon Puff Pastry Quiche

Everyday quiche gets a facelift by swapping out the pie crust for puff pastry. It’s just as light, buttery and flaky making it the perfect shoe-in. I’m not kidding around when I say the filling is extra cheesy. Proof? Four different kinds go into the mix including cream cheese, Swiss, cheddar and Parmesan, along with half & half and eggs to hold it all together.

There’s also thin ribbons of fresh baby spinach and bacon too. Crispy-cooked bacon crumbles to give the mild cheese and earthy spinach a much-needed salty, smoky punch to bring the flavors to life.

All that cheese makes the filling super creamy and rich but even so it’s not heavy. Quiche is one of those things you can eat for breakfast, brunch, lunch or dinner. Straight from the oven hot or right from the fridge cold. Add a leafy green salad for a light meal.

It might even be It’s good for a midnight snack too.

Cheesy Spinach Bacon Puff Pastry Quiche

Cheesy Spinach & Bacon Puff Pastry Quiche

Rating: 51

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 1 9-inch quiche

Cheesy Spinach & Bacon Puff Pastry Quiche

A cheesy quiche with ribbons of fresh spinach and crumbled bacon in a flaky puff pastry crust.

INGREDIENTS:

1 puff pastry sheet, thawed (like Pepperidge Farm )
6 strips bacon
3 cups fresh baby spinach
4 ounces cream cheese
4 large eggs
1 cup half & half
1/4 cup diced red onion
1 cup shredded Swiss cheese
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
coarse salt and fresh black pepper

INSTRUCTIONS:

  1. Preheat oven to 375 degrees F.
  2. On a lightly floured surface roll the puff pastry out to about 11-inches - press it into a 9-inch deep dish pie pan and fold the edges under. Prick the crust all over with a fork even around the sides. Bake 10 minutes.
  3. Line a baking sheet with aluminum foil and spray lightly with oil. Lay the bacon out so it's not touching and bake until crispy 10 - 15 minutes. Remove to a paper towel lined plate. When cool enough to handle crumble it up.
  4. Meanwhile make little stacks out of the spinach leaves and thinly slice them into ribbons.
  5. Melt the cream cheese about 20 seconds in the microwave - it should be soft enough to easily stir. Add it to a large bowl and whisk in the eggs then stir in the spinach leaves. Let it sit 5 - 10 minutes to let the spinach soften a little.
  6. Whisk the half & half into the egg mixture then stir in the onion, all three of the remaining cheeses and almost all the bacon, leaving a little to garnish the top. Whisk in a few dashes each of salt and pepper.
  7. Pour into the pie crust, sprinkle the top with the remaining bacon and bake about 40 minutes or until the center is set. If the crust starts browning too much cover with foil.
  8. Let the quiche set for 10 minutes before cutting. Can be served hot or at room temperature.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cheesy-spinach-bacon-puff-pastry-quiche/

Butternut Squash Lasagna with Parmesan Spinach Sauce

Butternut Squash Lasagna with Parmesan Spinach Sauce

Lasagna takes on a unique twist with butternut squash and a Parmesan spinach sauce. I hope the vegetables won’t turn you off because it’s everything you would expect from a traditional lasagna and more with layers of gooey cheese and carb-laden noodles. Even vegetable haters will like it, if you can convince them to give it a chance.

The butternut squash finds its way into the filling along with a trio of vegetables including onion, roasted red pepper and garlic. There’s also the requisite ricotta cheese, mozzarella, fresh parsley, Italian seasoning and a couple pinches of nutmeg.

The spinach sauce is crazy-easy to make and so moreish you could pour it right into a bowl and eat it straightaway with a spoon. Or a straw.

Running down the short list of ingredients you may not get the impression that the total sum of their parts could be so delicious. All you do is whiz together chicken broth, fresh baby spinach and sour cream in a food processor then stir in Parmesan cheese and a touch of red pepper flakes for an optional albeit subtle kick of heat. That’s it. Use as is. No cooking needed, it will thicken up all on its own as it bakes.

Butternut Squash Lasagna

Let’s talk noodles. There’s three different types: fresh, oven-ready and dried. I prefer to use fresh ones. There’s no worries over whether they’re cooked enough like with oven-ready noodles. The dried noodles add extra time to an already time-consuming recipe plus you have to deal with breakage and noodles sticking together. The fresh ones are the easiest to work with and, I think, the best tasting. Plus, they’re time savers because you can use them straight from the package. Look for them in the refrigerated section where the fresh tortellini and ravioli are found.

The squash gives it a subtle sweetness that is well-balanced by all the savory goodness of the gooey cheese and the creamy, spicy spinach sauce that helps brighten everything up.

Truth be known, if this were to replace the traditional lasagna I’ve eaten my entire life, from here on out, I might not miss it at all.

Don’t tell my Mom.

Butternut Squash & Spinach Lasagna

Butternut Squash Lasagna with Parmesan Spinach Sauce

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 8 servings

Butternut Squash Lasagna with Parmesan Spinach Sauce

Butternut squash lasagna with a creamy Parmesan spinach sauce. I hope the vegetables won't turn you off, it's everything you would expect from a traditional lasagna and more with layers of gooey cheese and carb-laden noodles.

INGREDIENTS:

2 tablespoons olive oil
1 small yellow onion, diced
1 roasted red pepper, diced
4 cloves garlic, minced
1/2 teaspoon Italian seasoning
salt and fresh black pepper
butter, for greasing the pan
3 cups firm cooked butternut squash, diced small or lightly mashed
15 ounces ricotta cheese
2 eggs, lightly beaten
1 tablespoon fresh chopped parsley
1/8 teaspoon of fresh grated nutmeg or ground cinnamon
1 pound mozzarella cheese, shredded, divided
12 ounces fresh lasagna noodles (or 9-10 ounce oven ready - no cook noodles)
Sauce:
1 can (14 ounces) reduced sodium chicken broth
3 cups fresh, uncooked baby spinach leaves
1/2 cup sour cream
1/4 teaspoon red pepper flakes, optional
1/2 cup fresh grated Parmesan cheese, plus more for serving

INSTRUCTIONS:

  1. In a medium skillet or saute pan heat the oil over medium low heat and cook the onion, pepper, garlic and Italian seasoning until soft, seasoning well with salt and pepper and stirring often. Allow to cool.
  2. Preheat the oven to 375 degrees F. and butter a 9x13 lasagna or casserole pan with deep sides.
  3. Meanwhile, make the sauce:
  4. Add the broth, spinach, sour cream and red pepper flakes to the bowl of a food processor or blender. Pulse until smooth with some flecks of spinach. Stir in the Parmesan cheese. Season with salt and pepper to taste.
  5. In a medium bowl mix the squash, eggs, ricotta, parsley, nutmeg, the sauteed onion mixture, and a 1/2 cup of the mozzarella together with a couple dashes of salt and pepper.
  6. Cover the bottom of the pan with a thin layer of the sauce then cover with noodles. Spoon half the squash mixture over the noodles and spread out evenly with the back of the spoon. Cover generously with a layer of sauce. Sprinkle with a third of the mozzarella.
  7. Repeat the layering - start with a layer of noodles, the remaining squash mixture, more sauce and another third of the cheese.
  8. To finish top with another layer of noodles, a generous layer of sauce and the remaining mozzarella. You may have a little sauce left, you can simmer that in a small saucepan for five minutes to serve with the lasagna.
  9. Cover with aluminum foil and bake 50 - 60 minutes until piping hot in the center. Remove the foil 20-25 minutes into the cooking time so the top can brown. Allow to set for 10 minutes before cutting. Slice into squares and serve with a ladle of sauce if you have any leftover and fresh grated Parmesan cheese.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/butternut-squash-lasagna-parmesan-spinach-sauce/

Spinach and White Bean Gratin with Bacon

Spinach and White Bean Gratin

This is an easy, weeknight gratin with cannellini beans, spinach, Parmesan and bacon. It’s not as rich as other gratins because it doesn’t have a cream sauce but instead relies on Parmesan cheese and a small amount of mashed-up beans to help thicken it.

It starts on the stove by sautéing onion, roasted red peppers and garlic together. The beans and spinach along with chicken broth are mixed in too and briefly cooked to wilt the spinach. Then it’s baked with plenty of Parmesan inside and out.

The beans turn out soft, creamy and delicious with an earthy bite from the spinach and a ton of flavor from the aromatics. Bacon is the perfect thing to complement both white beans and spinach. The salty, crumbled bits find their way into all the little nooks and crannies and brighten up the flavors.

You can easily make this vegetarian by using vegetable broth and leaving off the bacon or using an alternative bacon.

You can serve this hugely comforting gratin along side any type of protein or easily make a meal of it with a piece of crusty bread.

White Bean and Spinach Gratin

Spinach and White Bean Gratin with Bacon

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 - 6 servings

Spinach and White Bean Gratin with Bacon

This is an easy, weeknight gratin with cannellini beans, spinach, Parmesan and bacon. It's not as rich as other gratins because it doesn't have a cream sauce but instead relies on Parmesan cheese and a small amount of mashed-up beans to help thicken it.

INGREDIENTS:

2 tablespoons olive oil
1 small yellow onion, diced
1/3 cup jarred roasted red peppers, diced
2 cloves garlic, minced
coarse salt and fresh black pepper
1 cup chicken broth
2 cans (14 ounces each) cannellini beans, drained and rinsed
4 cups baby spinach, stems removed
1 tablespoon fresh chopped basil or rosemary
1 cup grated Parmesan cheese, divided, plus more for serving
3 slices bacon, cooked crispy and crumbled

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Grease an 8 x 8 casserole dish.
  2. In a large skillet heat the olive oil over medium low heat. Add the onion, red pepper and garlic, season well with salt and pepper, cook about 5 minutes, stirring often until onion is tender.
  3. Add the broth, all the beans but 1/2 cup and the spinach, bring to a simmer and cook about 5 minutes until the spinach is wilted. Mash up the 1/2 cup beans with a fork and mix them in too.
  4. Remove from heat, mix in the basil and 1/2 cup of the Parmesan.
  5. Pour into the casserole pan and sprinkle the remaining Parmesan over top. Bake 20 minutes. Sprinkle the bacon over top and serve with additional Parmesan cheese.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/spinach-and-white-bean-gratin/