Tag Archives: spinach

Tip for the Week

Posted on 16. Oct, 2011 in Food, Uncategorized

Time for honesty!! I am tired! I am fried! I am exhausted! It has been a long month and extremely long past 72 hours.  I am going to recover the lost 20 hours of sleep this week. So this week’s tips are a little different.   (more…)

Lean Green Pita Dippers

Posted on 18. Sep, 2011 in Food

Prep time: 10 minutes


4 whole-wheat pitas

1 cup fat-free plain Greek yogurt

½ cup fresh or frozen spinach

¼ of cucumber, sliced

pinch of salt

½ teaspoon black pepper

What to do:

Preheat oven to 400° F.

Place yogurt, spinach, cucumber, salt, and pepper into food processor or blender. Process until smooth, about 1 minute.

Place dip into a bowl and refrigerate until chips are done.

Cut pitas into 8 wedges.

Arrange pita wedges on a baking sheet in a single layer.

Spray with cooking spray and sprinkle lightly with garlic powder.

Bake for 5 minutes or until light golden brown and crispy.

Use the pita wedges to scoop up the yogurt dip!

Spinach & Cheese Calzones

Posted on 11. Apr, 2011 in Food

The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.


1 (10-ounce) can refrigerated pizza crust

Cooking spray

4 garlic cloves, minced

4 cups spinach leaves

8 (1/8-inch-thick) slices Vidalia or other sweet onion

1 1/3 cups sliced cremini or button mushrooms

3/4 cup (3 ounces) crumbled blue cheese


Preheat oven to 425°.

Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.

Nutritional Information

Amount per serving – This recipe makes 4 servings.

 Calories: 297

Calories from fat: 28%

Fat: 9.1g

Saturated fat: 4g

Monounsaturated fat: 3.2g

Polyunsaturated fat: 1g

Protein: 13.4g

Carbohydrate: 40.7g

Fiber: 5.1g

Cholesterol: 16mg

Iron: 3.8mg

Sodium: 818mg

Calcium: 180mg

Spinach and Sun-Dried Tomato Fritttata from Golden Door Spa

Posted on 31. Oct, 2010 in Food

This dish, from Golden Door executive chef Dean Rucker, only feels indulgent.


Vegetable oil cooking spray

2 teaspoon olive oil

1 small shallot, chopped

1 cup packed fresh spinach, chopped

4 whole eggs

4 egg whites

8 sun-dried tomato halves, chopped

1/2 cup grated Asiago

2 tablespoon chopped fresh basil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

4 slices whole-wheat toast

2 cups fresh berries


Heat oven to 425°. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat.

Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

Weekly Tips for March 22, 2010

Posted on 22. Mar, 2010 in Fun

Weekly Tips from RockIt Mom:

1. GREEN - Tired of looking for that perfect size container for your child’s lunch or snack, so all fit and you don’t have to use a plastic bag? We know we don’t want to use plastic baggies, unless absolutely necessary.  (more…)

Weekly Food Tip – Hungry Girl Mexican 7 Layer Dip/Casserole

Posted on 15. Feb, 2010 in Food

FOOD tip-To recover from all the chocolate, sweets and candy from Valentine’s Day, try this great recipe, preferably hot for a yummy dinner.

Hungry Girl 7 Layer Mexican Dip/Casserole