Creamed Spinach

Ingredients:

2 tsp butter

1/2 cup green onions, finely chopped

1 garlic clove, minced

1 tbsp flour

1 1/2 cups fat free milk

2 tbsp parmesan cheese

1/4 tsp nutmeg

1/4 tsp pepper

salt to taste

4.4 oz Boursin Light

16 oz bag frozen chopped spinach, thawed and drained of all moisture

Directions: 

1. In a large saute pan, melt butter
2. Add green onions and garlic and cook on medium for about 5 minutes
3. Reduce heat to low and slowly add milk, whisking well.
4. Add flour and mix well.
5. Add parmesan cheese, nutmeg, salt and pepper
6. Add Boursin Light and mix until smooth.
7. Add spinach and combine well with sauce. 
8. Cook until heated through. Add salt and pepper to taste. Serve immediately

Source: www.skinnytaste.com

Caprese Salad

Mike's Italian blood makes this side one of his favorites. And it's so easy!! Always a crowd pleaser.

Ingredients:

Red tomato slices

Fresh mozzarella slices

Fresh basil

Extra virgin olive oil

Directions: 

1. Slice the tomato and mozzarella to the same thickness.
2. Place mozzarella on top of tomato slices.
3. Sprinkle basil on top of mozzarella.
4. Very lightly drizzle extra virgin olive oil over salad.

Source: Meredith's kitchen

Chicken-Orzo Salad with Goat Cheese

Ingredients:

1 1/4 cups uncooked orzo

3 cups chopped grilled chicken breast

1 1/2 cups trimmed arugula

1 cup grape tomatoes, halved

1/2 cup chopped red bell pepper

1/4 cup prechopped red onion

2 tablespoons chopped fresh basil

1 teaspoon chopped fresh oregano

2 tablespoons red wine

1 tablespoon extra virgin olive oil

1/8 teaspoons salt

1/8 teaspoon black pepper

6 tablespoons crumbled goat  cheese

Directions: 

1. Cook pasta according to directions.
2. Combine pasta, chicken and the next six ingredients (through oregano) in a large bowl.
3. Combine red wine, oil, salt, and black pepper in a small bowl, stirring with a whisk.
4. Drizzle mixture over pasta mixture and toss well to coat. 
5. Sprinkle with cheese.

To have it as a side, omit the chicken. 

Source: www.myrecipes.com

Chicken Marsala with Sauteed Spinach

Ingredients - Chicken:

2 boneless, skinless chicken breast halves (cut in half and pounded to 1/4-inch thickness)

2 tablespoons extra virgin olive oil

1/2 cup flour

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 cup white wine

1 package of pre-sliced mushrooms

Directions - Chicken: 

1. Add oil to skillet over medium heat.
2. Season chicken breasts with salt and pepper.
3. Cover chicken breasts with flour.
4. Place chicken breasts in heated skillet and cook on each side for 4 minutes.
5. Add white wine and mushrooms and turn to low heat.
6. Simmer for 10-15 minutes.
7. Serve chicken on place mushrooms on top.

Ingredients - Spinach:

1 bag spinach leaves

1 tablespoon extra virgin olive oil

1 teaspoon garlic salt

Directions - Spinach: 

1. Add oil to a large skillet over medium-high heat.
2. Sprinkle skillet with garlic salt.
3. Add spinach to skillet and stir constantly until spinach is wilted. (This is FAST, so do this right before you serve.)

Source: My aunt Julie's kitchen

Seared Scallops With Lemon Orzo

Ingredients:

Cooking Spray

1/2 cup prechopped onion

1 cup uncooked orzo

1 cup fat-free, low-sodium chicken broth

1/2 dry white wine

1/4 teaspoon dried thyme

2 tablespoons chopped fresh chives

2 teaspoons olive oil

1/4 teaspoon black pepper

Directions: 

1. Heat a medium saucepan over medium-high heat.
2. Coat pan with cooking spray.
3. Add onion to pan and saute for 3 minutes.
4. Stir in pasta, broth, wine, and thyme and bring to a boil.
5. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed.
6. Stir in chopped chives and lemon juice. 
7. Remove from heat and cover to keep warm.
8. Heat oil in a large skillet (ideally a cast-iron skillet) over medium heat. 
9. Sprinkle scallops evenly with pepper. 
10. Add scallops to pan and cook for 4 minutes on each side.
11. Serve with pasta mixture

Source: www.myrecipes.com

Deviled Eggs

Ingredients:

6 eggs

2 tablespoons of mayonnaise*

1/2 tablespoon of yellow mustard*

1/2 tablespoon of relish*

Dash paprika

Directions:

1. Place eggs in a large sauce pan of water
2. Bring to a boil over high heat
3. Once the water boils, boil eggs for 10 minutes
4. Remove from heat and drain water from sauce pan
5. Remove shells from eggs
6. Slice eggs length-wise
7. Remove yolk and place in a small mixing bowl
8. Add mayo, mustard and relish to yolk and stir until well blended
9. Place mixture into egg whites**
10. Sprinkle a dash of paprika over each egg
11. Refrigerate until ready to serve

*The measurements for the mayo, mustard, and relish can be changed to your taste

**To make filling fuller for each egg, discard two egg whites (i.e., fill 10 eggs instead of 12 for this recipe)

Source: My mom's kitchen

Spicy Cheese Grits

Ingredients:

1 1/2 cups of water

1/2 cup uncooked quick-cooking grits

1/2 cup fat-free milk

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

3/4 teaspoon hot sauce

1/2 cup shredded cheddar cheese

Directions:

1. Bring 1 1/2 cups of water to a boil in a medium sauce pan
2. Gradually stir in grits
3. Cover, reduce heat, and simmer for 5 minutes
4. Stir in milk
5. Remove from heat and add salt, Worcestershire, hot sauce, and cheese
6. Stir until cheese melts 
7. Serve immediately

Source: myrecipes.com