Italian Spinach Pie

This is a cheesy delight.  Three cheeses (ricotta, mozzarella, and parmesan) plus full servings of veggies make this an awesome entree. You could also serve this for brunch.

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Italian Spinach PIe

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Ingredients
  • 2 15-oz containers whole-milk ricotta cheese
  • 2 8-oz boxes frozen chopped spinach, thawed and squeezed
  • 8 large eggs, lightly beaten
  • 2 c mozzarella, shredded
  • 1/2 c chopped red bell pepper
  • 2/3 c grated parmesan cheese
  • 2 tsp dried basil
  • 1/2 tsp granulated garlic powder
Method
  1. Heat oven to 350.
  2. Spray 13″ x 9″ pan with cooking spray
  3. Combine ingredients in large bowl
  4. Pour into prepared pan
  5. Bake 40 minutes or until center is set

Honey-Mustard Skillet Chicken

This recipe for Honey Mustard Skillet Chicken says to serve with white rice.  I generally am a brown rice person, though, because I have a rice cooker so it’s not any more convenient to have white rice and the brown has nutrients and fiber that the white rice lacks.  Even so, I eat smaller portions, as rice is high in carbohydrates.  My physician has suggested I eat fewer foods that have a lot of carbs and that when I do eat them, I should have less of them.  Your food choices are, of course, your business.

Coconut Rice in the Rice Cooker

This is based on a recipe from the Kroger web site. I’m lazy so I use my rice cooker when I can.  This works with my Zojirushi rice cooker but yours might be a little different.  Mine cooks up to 3 cups of white rice or 2 of brown.  The white and porridge cycles are the same for my particular model.

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Coconut Rice in the Rice Cooker

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Ingredients
  • 1 14-oz can coconut milk
  • 1.5 c white rice
  • 1/3 c unsweetened coconut flakes
  • 1 tsp lime juice
  • 1/2 tsp salt
  • water
Method
  1. In a dry skillet over low heat, toast the coconut flakes until golden, about 3 minutes.
  2. Place everything but water in rice cooker.
  3. Add water to the 2-cup fill line. Stir with paddle to combine.
  4. Set to the White or Porridge setting and start. Or use these settings with a timer if you need it later.

Cowboy Pie, No Beans

Shepherds have a pie with mutton or lamb and veggies and a potato top. The version made with beef and veggies topped with potatoes is usually called “cottage pie” but this is chili topped with corn so it’s what a vaquero or cowboy might eat.  In Texas, real chili has no beans in it but may be served with beans as an accompaniment, along with corn bread, and other fixin’s

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Cowboy Pie, No Beans

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Ingredients
  • 3 15-oz cans chili with no beans
  • 1 can golden corn kernels, well-drained.
  • 1 small onion, chopped
  • 1 c cornmeal
  • 2.5 c water
  • 1 c shredded cheddar or Monterrey Jack cheese (or a combination)
  • 1 Tbsp chili powder
Method
  1. Heat oven to 375.
  2. Lightly grease a casserole dish.
  3. Combine chili, corn, and onion; spread in the prepared casserole.
  4. In a small saucepan, combine water and cornmeal. Bring to a simmer on low heat, then stir for ten minutes; add butter, stir until it melts.
  5. Spread cornmeal mixture over chili mixture.  Sprinkle with cheese, then chili powder.
  6. Bake uncovered for 25-30 minutes.