Baby Spinach Omelet

On Mother's Day, start the day off right by preparing a delicious baby spinach omelet for mom. Slide the omelet onto a plate and serve it to mom with a side of fresh avocado and a warm smile - the perfect way to show your appreciation on her special day.

Ingredients

• 2 eggs

• 1 cup torn baby spinach leaves

• 1 ½ tablespoons grated Parmesan cheese

• ¼ teaspoon onion powder

• ⅛ teaspoon ground nutmeg

• salt and pepper to taste

Directions

1. Beat eggs in a bowl, and stir in baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.

2. Spray a small skillet with cooking spray and place over medium heat. Once warm, add in the egg mixture and cook until partially set, about 3 minutes. Flip with a spatula, and continue cooking, 2 to 3 minutes.

3. Reduce heat to low and continue cooking, 2 to 3 minutes, or until omelet reaches desired doneness.

Spanakopita

This is an authentic Greek spanakopita pie recipe featuring layers of crispy, flaky phyllo dough and a rich spinach and feta cheese filling. Serve warm for an impressive but easy to make vegetarian main dish.

Ingredients

• 3 tablespoons olive oil

• 1 large onion, chopped

• 1 bunch green onions, chopped

• 2 cloves garlic, minced

• 2 pounds spinach, rinsed and chopped

• ½ cup chopped fresh parsley

• 1 cup crumbled feta cheese

• ½ cup ricotta cheese

• 2 large eggs, lightly beaten

• 8 sheets phyllo dough

• ¼ cup olive oil, or as needed

Directions

1. Gather all ingredients.

2. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.

3. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.

4. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from the heat and set aside to cool.

5. Mix feta cheese, ricotta cheese, and eggs in a medium bowl until well combined. Stir in spinach mixture.

6. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.

7. Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.

8. Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.

9. Bake in the preheated oven until golden brown, 30 to 40 minutes.

10. Cut into squares and serve while hot.

Strawberry Spinach Salad

Combining these two classic spring crops is the perfect way to bring in some refreshing, uplifting flavors as bright as a sunny spring day.

Ingredients

Dressing:

• ½ cup white sugar

• ½ cup olive oil

• ¼ cup distilled white vinegar

• 2 tablespoons sesame seeds

• 1 tablespoon poppy seeds

• 1 tablespoon minced onion

• ¼ teaspoon paprika

• ¼ teaspoon Worcestershire sauce

Salad:

• 1 quart strawberries - cleaned, hulled and sliced

• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

• ¼ cup almonds, blanched and slivered

Directions

1. Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour.

2. Make salad: Combine strawberries, spinach, and almonds in a large bowl.

3. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.

One-Pan Tomato and Spinach Chicken

One-pan meals are awesome! Savory Chicken Broth, red wine, and tomatoes create a flavorful sauce for the chicken and pasta ensuring a restaurant-quality dish you will definitely enjoy!

Ingredients

• 10 ounces boneless skinless chicken breasts, cut into 1 inch pieces

• 1 tablespoon olive oil

• 1 medium onion, chopped

• ¼ cup red wine

• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained

• 1 cup Chicken Broth

• 4 ounces uncooked penne pasta

• ¾ cup water

• 4 cups baby spinach

Directions

1. Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.

2. Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.

3. Stir in the tomatoes, Chicken Broth, penne, and water; heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.

Smothered Chicken with Spinach, Potatoes, and Mushrooms

If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!

Ingredients

• ½ cup all-purpose flour

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon paprika

• 1 tablespoon poultry seasoning

• salt and ground black pepper to taste

• 2 pounds skinless, boneless chicken breasts, cut into thick strips

• 1 tablespoon olive oil, or as needed

• 6 small red potatoes, quartered

• 1 tablespoon butter, or more as needed

• 1 (8 ounce) package sliced fresh mushrooms

• 3 green onions, diced

• 3 cloves garlic, diced

• 1 (10.75 ounce) can condensed cream of chicken soup

• 1 cup low-sodium chicken broth

• ½ cup sherry wine

• 1 (8 ounce) package fresh spinach

• 1 (8 ounce) package shredded mozzarella cheese

• ½ cup grated Parmesan cheese

Directions

• Step 1

  Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.

• Step 2

  Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.

• Step 3

  Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.

• Step 4

  Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.

• Step 5

  Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.

• Step 6

  Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

Lentil Soup

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Ingredients

• 1 onion, chopped

• 1/4 cup olive oil

• 2 carrots, diced

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes

• 2 cups dry lentils

• 8 cups water

• 1/2 cup spinach, rinsed and thinly sliced

• 2 tablespoons vinegar

• salt to taste

• ground black pepper to taste

Directions

1. In a large soup pot, heat oil over medium heat.

2. Add onions, carrots, and celery; cook and stir until onion is tender.

3. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

4. Stir in lentils, and add water and tomatoes.

5. Bring to a boil. Reduce heat, and simmer for at least 1 hour.

6. When ready to serve stir in spinach, and cook until it wilts.

7. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.