i need a low fat recipe using spinach, help!!!?

Question

i am on a low fat diet, and bought a bag of fresh spinach to try but i have no idea what to do with it any ideas please?

Answer 1

I love to brown up some minced ginger,minced garlic, and minced onion in a little olive oil, once browned remove and drain on a paper towel, then toss chopped fresh spinich in the same pan and stir till wilted, then add back the browned bits and season with salt and pepper to taste, very yummy!!!

Answer 2

I make an orzo spinach salad. Boil off 1 cup of orzo. While that's boiling, chop up several handfuls of fresh spinach (about a half a bag). Chop up any other veggies, like sun-dried tomatoes (not in oil), green onions, whatever you feel like.

Make a lemon vinaigrette from 1/3 cup olive oil, the juice of two lemons, some of the zest, minced garlic, some dried oregano, and a good pinch of salt and fresh ground pepper.

When you drain the orzo, immediately toss with the veggies. Then add the dressing. It does make a lot!

If you don't care about a little extra fat, sometimes I put toasted pine nuts and feta on it.

Answer 3

So many options! It's lovely instead of lettuce in a salad, or steamed as a side veg with any kind of dinner like a roast.
It's a nice pizza topping, or goes well in pasta dishes. This is one of my faves:

serves 2
You will need:
2 cloves garlic
fresh chopped tomatoes
1/2 bag spinach
1 tsp oil
Seasoning
200g pasta of your choice

Just fry up the garlic then add the tomatoes and simmer for about 20 mins. Cook your pasta and stir the spinach into the tomato sauce about 3 mins before serving. Season the sauce and mix in with the pasta.

You can add any other veg you like to this mix. If you're going low fat, try frying some chicken when you do the garlic, or add olives or a tin of tuna towards the end.

Answer 4

Low Fat Ricotta Spinach Rolls

1 lb lasagne pasta
16 ounces low-fat ricotta cheese or fat-free ricotta cheese
8 ounces part-skim mozzarella cheese, shredded
1 (10 ounce) box frozen chopped spinach, drained well
3 medium carrots, shredded
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1 egg
salt & pepper
16 ounces pasta sauce (homemade or store bought)

Preheat oven to 350 degrees.
Start chopping basil and parsley.
(Use dried if you REALLY feel lazy!) Prepare Lasagna pasta according to package Lay a few sheets of wax paper on the kitchen table.
In a mixing bowl, combine Riccota, 1/2 of the mozzarella (reserve rest for later), Parsley, Basil, spinach (hopefully you really squeezed it out dry!) ,salt,pepper, egg and carrots.
Mix well by hand.
Lay cooked Lasagna on wax paper Spread a thin layer of spinach mixture down the length of the lasagna.
You may have leftover pasta and/or spinach filling.
Just store it or chuck it.
Spread a little sauce on the bottom of large shallow casserole dish.
Roll each filled lasagna and place in casserole dish.
Spoon the pasta sauce onto Spinach roles.
Top with remaining mozzarella cheese.
Bake for 20-30 minutes .
Serve hot with a crusty garlic bread and salad.

Answer 5

Stuffed Mushrooms

Ingredients

2 large closed cup mushrooms
spinach
tomato
vegan cheese
mushroom pate
salt and pepper



Clean the mushrooms and remove the stalks.

Cut the spinach into small pieces and gently heat in a pan with a tiny bit of water until soft (alternately you can microwave or steam it).
Place a small amount of the spinach in the bottom of the mushroom. Place a thinly sliced piece of tomato on top (if you are using smaller mushrooms cherry tomatoes work better) and grate black pepper on top then add a generous amount of mushroom pate.

Finally top with grated soya cheese and add salt.

Grill the mushrooms on a medium heat until golden brown. Serve with mayonaisse and a salad garnish.

Answer 6

Heat a tablespooon of extra virgin olive oil in a skillet .. crush two cloves of garlic .. sautee the garlic in the oil .. add the spinach .. season with salt and pepper and let cook until the spinach is completely wilted and heated through.

Or ... put some chicken broth to simmer, add the spinach and cooked rice and lemon juice. Season lightly with some fresh cracked pepper.

Answer 7

Use some fresh tomatoes chopped finely in a frying pan with some garlic and mushrooms add loads of spinach for the last 2 mins and serve with fresh pasta, lovely jubbly.

Answer 8

Make a big spinach salad with wedges of hard-boiled eggs, sliced mushrooms, crumbled bacon, and an olive oil and red wine vinegar dressing. This will be a little lower in fat than the traditional hot bacon dressing, and I like it better too, but here is a recipe for the hot dressing:

HOT BACON DRESSING FOR SPINACH SALAD
1/2 lb. bacon
1/2 c. chopped onion
2 tbsp. flour
2 tbsp. sugar
1 tsp. celery seed
1/2 tsp. salt
1/2 c. vinegar (or part vinegar and part water)
1 c. water
Cook bacon until crisp; drain and crumbled. Cook onion in 1/4 cup reserved bacon fat (or use oil in place of fat) until tender. Blend in flour, sugar, celery seed, salt and dash of pepper. Add vinegar and 1 cup water. Cook and stir until thickened and bubbly. Can use less vinegar and more water for milder dressing. Pour hot dressing over individual salads of fresh spinach, lettuce, hard cooked eggs, mushrooms and grated carrots.

Answer 9

Sauteed Spinach

2 pounds spinach
2 to 4 tablespoons extra-virgin olive oil, divided
1 large cloves garlic, peeled and crushed
Kosher salt and freshly ground black pepper
4 lemon wedges (optional)

Remove the spinach stems. Tear the leaves into large pieces. Fill a large bowl with cold water and wash the spinach. Repeat 2 or 3 times until the spinach is thoroughly cleaned. Drain.
In a large skillet, heat half the oil over medium heat, add the garlic and stir until it begins to turn golden, about 3 minutes. Remove the garlic and discard. Add the spinach in batches, stirring to wilt, before adding more. When all the spinach has been added, raise the heat to high, season with salt and pepper, and cook, covered, for 3 minutes. Drain the spinach in a colander. Return spinach to the skillet to heat through. Serve in a medium bowl, drizzled with the remaining oil and garnished with lemon wedges, if desired.

Shrimp Scampi with Linguini

1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately

The scampi recipe I've done and added fresh spinach to it at the very end when I added the shrimp. You only want it in there long enough to wilt. If you don't like shrimp then you can use white meat chicken but sautee that in the pan first to be sure that it's cooked. Instead of using regular pasta use wheat pasta.

Answer 10

EAT IT RAW....it's absolutely delicious.
Since you obvious have no idea how to see your way around the kitchen.
You can also make a salad...and if you don't have anything special in your fridge just use your regular salad dressing.
It would taste better with a Raspberry vinaigrette dressing with some fresh sliced mushrooms, a hard boiled egg, and some bacon rashers, and maybe some orange slices.