Monday, April 11, 2011

Meal Planning

Monday: Nanny's
Tuesday: Asian Fish and Veggies in Parchment Paper
Wednesday: Leftovers
Thursday: Turkey Pumpkin Chili
Friday: Spinach Pie* (We didn't end up making this last Friday. Instead we had an impromptu date night to The Elephant Walk and to see Win-Win. It was a much needed night out for us.)

*Recipe (yields 12 Servings; For those on Weight Watchers, 1 serving=5 points) Ingredients:

  • 2 tsp olive oil

  • 30 oz chopped frozen spinach, thawed, squeezed to remove excess water

  • 1 cup(s) onion(s), finely chopped

  • 2 Tbsp parsley, fresh, chopped

  • 1/8 tsp ground nutmeg

  • 1 c. egg substitute

  • 8 oz fat free feta cheese, crumbled

  • 1 Tbsp grated Parmesan cheese

  • 1/4 tsp table salt

  • 1/4 tsp black pepper

  • 1 pound(s) phyllo dough, frozen, thawed according to package directions

  1. Coat a 9 X 13-inch baking pan with cooking spray.

  2. Heat oil in a large nonstick skillet over medium-high heat.

  3. Add spinach and onion and cook until liquid is absorbed, about 5 to 7 minutes; stir in parsley and nutmeg. Remove from heat and transfer mixture to a large bowl. Add egg substitute, cheeses and salt and pepper; mix well.

  4. Lay 1 sheet of phyllo in and up the sides of prepared pan; coat surface lightly with cooking spray. Top with 7 more sheets of phyllo, coating each layer with cooking spray. Spread spinach mixture over dough and top with 8 more sheets of dough, coating each layer with cooking spray. Roll the overhanging sides of dough into the edges of pan, forming a border.

  5. Using a sharp knife, cut into 12 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes.

  6. Preheat oven to 375ºF. Bake until crisp and golden, about 45 minutes. Let stand 5 minutes before cutting squares all the way through to the bottom.

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