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Homemade Grain-Free Dog Food
Pantry American

Homemade Grain-Free Dog Food

4.8

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place carrots, apples, and water into a pot. Bring to a boil, then cover, reduce the heat to low, and simmer until soft, 10 to 15 minutes.
  3. 3 Meanwhile, crack eggs into a bowl and set aside. Place eggshells onto a baking sheet.
  4. 4 Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
  5. 5 Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
  6. 6 Combine ground chicken, chicken livers, reserved eggs, ground eggshells, and sunflower oil in a large skillet. Heat over medium heat, mixing occasionally, until chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
  7. 7 Place spinach on top of meat mixture, then cover with a lid and steam until soft, about 5 minutes.
  8. 8 Mash softened carrots and apples in a bowl with a potato masher and add to meat mixture. Mix until well combined.

By nursekja

Homemade Dog Food with Beef
Pantry American

Homemade Dog Food with Beef

4.7

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Place 6 cups water and brown rice into a stockpot. Add browned beef, bones, and rosemary; bring to a boil. Reduce heat to medium-low or low and let simmer, stirring occasionally to prevent burning, until rice is mushy, about 45 minutes. Add water if necessary to keep mixture a little thicker than a porridge-like consistency.
  3. 3 Meanwhile, place carrots, spinach, and eggs with their shells into an electric blender. Blend until completely pureed and no eggshells are intact.
  4. 4 Mix pumpkin and blended egg mixture in a bowl until combined. Remove meat mixture from heat and pour egg mixture into the pot to cook the eggs in hot contents, about 5 minutes. Let cool thoroughly before feeding to your dog, about 30 minutes.

By dish567

Homemade Dog Food with Meat and Vegetables
Pantry American

Homemade Dog Food with Meat and Vegetables

5.0

Prep
15 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Place sweet potatoes in a large Dutch oven filled 3/4-full with water. Bring to a boil and cook for 10 minutes. Add chuck roast and bison to the pot and cook until meat is no longer pink, 10 to 12 minutes.
  2. 2 Add carrots, peas, green beans, and spinach to the pot and cook over medium heat for 15 minutes. Add oats and stir until mixture has thickened, 5 to 7 minutes. Stir in pumpkin and olive oil; remove from heat and let cool a bit, 5 to 10 minutes. Transfer roast to a plate and dice meat; return to mixture.
  3. 3 Use a potato masher to mash up mixture to a mushy consistency. Let mixture cool sufficiently, about 30 minutes. Place into resealable containers and freeze.

By Deb Kacher

Creamy Vegetarian Pasta Sauce
Pantry American

Creamy Vegetarian Pasta Sauce

3.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  2. 2 Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

By Allrecipes Member

Lots o' Veggies Sausage Spaghetti Sauce
Pantry American

Lots o' Veggies Sausage Spaghetti Sauce

4.5

Prep
30 min
Cook
200 min
Total
230 min

Instructions

  1. 1 Cook sausage and ground beef in a medium skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain.
  2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in mushrooms, carrots, bell peppers, and zucchini; cook until just tender, 3 to 5 minutes.
  3. 3 Add sausage and beef mixture to the pot, then stir in spinach, basil, garlic, thyme, oregano, sugar, salt, and pepper. Cook for 2 to 5 minutes, then pour in tomatoes and stir well. Reduce the heat, cover, and simmer, stirring occasionally, for 3 hours.

By Debra Steward

Spinach Basil Pesto
Pantry Italian

Spinach Basil Pesto

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary.
  2. 2 Drizzle remaining olive oil into the mixture while processing until smooth.
  3. 3 Enjoy!

By Dianne

Spinach and Banana Power Smoothie
Drink American

Spinach and Banana Power Smoothie

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Blend soy milk and spinach together in a blender until smooth.
  3. 3 Add banana and pulse until thoroughly blended.

By Erin Elisabeth

Quick and Easy Spinach Casserole
Dinner American

Quick and Easy Spinach Casserole

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl combine spinach, cream cheese, mushroom soup, and 1/2 of fried onions; mix well.
  3. 3 Transfer mixture to a 2-quart casserole dish and sprinkle with remaining fried onions.
  4. 4 Bake for 20 minutes, or until heated through.

By JASON30

Groovy Green Smoothie
Drink American

Groovy Green Smoothie

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place spinach, banana, grapes, yogurt, and apple into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into two glasses and serve.

By mamaiscookin

Deep Fried Spinach
Dinner American

Deep Fried Spinach

3.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.

By LINDA MCLEAN

Chef John's Simple Spinach Toasts
Lunch American

Chef John's Simple Spinach Toasts

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Brush lighter sides of toast with olive oil; place onto the prepared baking sheet, oiled-sides-down.
  3. 3 Spoon creamed spinach on toast slices, spreading all the way to the edges; sprinkle with Parmigiano-Reggiano cheese.
  4. 4 Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is lightly browned, about 2 minutes more.

By John Mitzewich

Homemade Spinach Pasta
Dinner American

Homemade Spinach Pasta

4.8

Prep
45 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds.
  3. 3 Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheesecloth.
  4. 4 Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth.
  5. 5 Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
  6. 6 Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
  7. 7 Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife.
  8. 8 Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
  9. 9 Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness.
  10. 10 Change the pasta maker's attachment to the preferred noodle shape; cut pasta with the pasta maker.
  11. 11 Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes.
  12. 12 Remove from the water with tongs; transfer to a bowl.

By The Late Night Gourmet

Spinach and Pine Nuts
Dinner American

Spinach and Pine Nuts

4.2

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Wash spinach, but allow the water to cling to the leaves. Cook spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
  2. 2 Heat oil in a skillet over medium-high heat. Add spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

By Robyn Webb

Sautéed Shrimp with Spinach
Dinner American

Sautéed Shrimp with Spinach

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place spinach in a large bowl; sprinkle with garlic powder and toss to coat.
  2. 2 Place shrimp in a second large bowl; sprinkle with black pepper and toss to coat.
  3. 3 Heat olive oil in a large skillet over medium-high heat. Add shrimp; cook and stir in hot oil until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach; cook and stir until just wilted, about 1 minute.

By adrian

Hot Spinach and Artichoke Salad
Dinner American

Hot Spinach and Artichoke Salad

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
  3. 3 Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

By EMLUCIA

Rhubarb Spinach Salad
Lunch American

Rhubarb Spinach Salad

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Arrange the spinach leaves on a platter.
  2. 2 Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
  3. 3 Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

By Chef Matt

Peach Caprese Salad
Dinner American

Peach Caprese Salad

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.

By LaDonna Langwell

Original Ranch Spinach Dip
Appetizer American

Original Ranch Spinach Dip

4.6

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
  2. 2 Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

By Hidden Valley Ranch

Holiday Salad Wreath
Dinner American

Holiday Salad Wreath

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

By Jones