Now to impress your families this Christmas break, here are a few recipes to try over break! Both recipes involve spinach which is nutrient dense and has TONS of flavonoids (act as an antioxidant). As college students, we tend to not always consume the healthiest foods; adding spinach to your diet is a good way to get a bunch of different vitamins and minerals!
Yield: Makes 6 to 8 servings
- 1 (6-oz.) package fresh baby spinach, thoroughly washed
- 1/3 cup refrigerated pesto sauce
- 1 (15-oz.) jar Alfredo sauce
- 1/4 cup vegetable broth*
- 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
- 1 cup (4 oz.) shredded Italian six-cheese blend
- Garnishes: chopped fresh basil, paprika
- 1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
- 2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
- 3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
- *Chicken broth may be substituted.
- Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.
Spinach and Mozzarella Grilled Cheese
- ½ Tbsp olive oil $0.08
- 1 clove garlic $0.08
- ¼ lb. frozen cut spinach $0.38
- Pinch of salt & pepper $0.05
- 2 ciabatta rolls $1.33
- 1 cup shredded mozzarella cheese $1.00
- 1 oz. feta cheese $0.43
- pinch red pepper flakes (optional) $0.05
- Mince the garlic and add it to a skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or until it begins to soften. Add the frozen spinach, turn the heat up to medium, and cook for about 5 minutes, or until heated through and most of the excess moisture has evaporated away. Season lightly with salt and pepper.
- Cut the rolls in half. Add about ¼ cup of shredded mozzarella and ½ oz. of feta to the bottom half of each roll. Divide the cooked spinach between the two sandwiches, then top with a pinch of red pepper flakes, plus ¼ more shredded mozzarella on each.
- Place the top half of the ciabatta roll on the sandwiches and transfer them to a large non-stick skillet. Fill a large pot with a few inches of water to create weight, then place the pot on top of the sandwiches to press them down like a panini press. Turn the heat on to medium-low and cook until the sandwiches are crispy on the bottom. Carefully flip the sandwiches, place the weighted pot back on top, and cook until crispy on the other side and the cheese is melted. Serve warm.