Gastronomous

Have a taste of Italy and fell good about it  ! HOW? By combining low fat chicken breast with super food spinach.  This is a healthy, low fat and low carb recipe, excellent for your new year resolution to eat better!
Use fresh or chopped frozen spinach for a shortcut, just make sure not to overcook. 

2 boneless skinless chicken breasts, pounded to a thickness of 1/2 inch
2 cups fresh spinach
1/2 onion chopped
1 cup diced Roma tomatoes
1 tsp basil
2 Tbls olive oil
salt & pepper to taste
4 Tbls grated parmesan cheese

In a sauté pan heat the olive oil and brown the onions, salt and pepper the chicken breasts and add to the onions let them brown. Incorporate the chopped tomatoes and the basil. Let cook on medium heat for 25 minutes, slightly stirring to avoid sticking. Meanwhile, blanch the spinach in hot water for 3 minutes and place on the serving dish. drizzle with olive oil and place the chicken with the tomatoes on top. Sprinkle with the parmesan and serve. Up to this point this is a low-carb recipe.

You may also place on a bed of whole wheat linguini if desired. Enjoy!!

If you are a Southerner or a Southerner at heart , black-eyed peas have long been associated with good luck.  Tradition says that a dish of peas at New Year’s will bring luck and prosperity for the new year.  If you add greens which symbolize money, you’ll  have a great combination of wealth and prosperity .

And seeing how the economy is going nowadays , we can all use a little help, hey, it can’t hurt to try! You’ll be surprised  by the great smokey earthy flavors, the nutrition is off the charts , but you don’t have to tell your family that, just say  ”for good luck and prosperity” . Our version is easy to make  and uses ham instead of  hard to find ham jowl or hock . The result : a tasty and healthy dish to ring in the New Year. ENJOY!

Ingredients:

2 pints fresh black eyed peas or 2 cans cooked black eyed peas, drained
 1/4 cup chopped ham
6 cups water water
1 cup white wine 
3 TBSP olive oil
1/2 pound chopped collard greens, mustard greens or spinach ( either fresh or frozen)
1 large onion, coarsely chopped
salt and pepper  to taste

In a large skillet over medium heat  , heat olive oil then add onion and ham, cook till onions are translucent.  Add peas and wine, sauté for 5 minutes turn off heat and cover. Meanwhile, bring salted water to a boil in a separate pot. Add greens  and parboil for 2-3 minutes max. Remove at once and place in large serving bowl.  Add pea mixture, salt and pepper to taste and ENJOY your luck for the new year!

This is what comfort food is all about! In this pie, ricotta combines with spinach and tasty sun-dried tomatoes to create a wonderful  crowd-pleaser. Great for brunch, lunch , the holidays, or for a delectable meat-free dinner.  It’s best make to make 2 together. Eat one for dinner and slice a piece for lunch . The flavors combine and taste even better the next day!!

Ingredients: (For each 8 inch pie)

1 pie crust (top and bottom)
2 cups fresh ricotta
1 cup fresh spinach, blanched or 1 cup frozen ( defrost in microwave, pour out excess liquid)
1/2 cup sun dried tomatoes, julienned
1 chopped shallot
2 Tbls oil
1/4 cup grated parmesan cheese
1/8 tsp freshly grated nutmeg
pepper & salt to taste
1 beaten egg (to use as egg-wash), replace with milk for egg-free

Heat oven to 375 degrees. Sauté the shallots, turn the heat off and in the same pan incorporate the spinach, sun dried tomatoes and the nutmeg. Mix in the grated cheese and the ricotta. Taste for salt & pepper.

Spoon the mixture in the pie crust, put on top crust. Seal the sides, prick the top with a fork. Paint with the beaten egg and cook in the oven for 35-40 minutes or until the piecrust is cooked. Let cool for 15 minutes and serve. This pie is also great cold.

According to USA Weekend  spinach is a low carb, low calorie , nutrient-packing super food. Bust none needs to know that while they are enjoying this deliciously creamy spinach bake.

Ready in a jiffy and so easy to make! It’s just the perfect solution when you need an extra dish and have no time. Use reduced fat cream cheese to reduce fat and cholesterol.

Ingredients: for 6 servings

2 10 oz packs or frozen spinach, defrosted with liquid squeezed out
1 8-oz package cream cheese
2 Tbls olive oil
1 medium chopped onion
2 Tbls grated parmesan cheese
3 eggs beaten
1/8 tsp ground nutmeg
1/8 tsp fresh ground pepper ( or to taste)
salt to taste

Preheat oven to 350 degrees. Meanwhile in a large sauté pan, brown the onions in the olive oil, add the spinach and the cream cheese the nutmeg and the salt & pepper, mix well. Remove from heat and add the eggs. Pour mixture into and oven proof container or into individual ramekins sprinkle with the grated cheese and bake for 30 to 35 minutes. Serve as a side dish to your favorite roasted meat and enjoy!

Oh the joys and comfort of Italian food!  Instead of making you feeling guilty about mega calories , this bruschetta incorporates a boost of wonderful spinach nutrients.  Enjoy as a quick bite, a late night snack, an appetizer,  or a starter . The spinach and gorgonzola bring a lovely twist to the traditional all-tomato bruschetta giving flavor, not fat for our enjoyment.

If you enjoy things spicy, add red pepper flakes. Serve with a Cinzano cocktail and , ciao! 

Ingredients:

1 loaf Italian bread (or any crusty bread)
3 Roma tomatoes, diced
1/2 cup cooked spinach, chopped
1/4 cup Gorgonzola cheese, crumbled
2 Tbls grated Pecorino Romano cheese
3 TBSP cup extra virgin olive oil
1/4 cup balsamic vinegar
white pepper to taste
extra olive oil to drizzle

In a bowl, Mix the tomatoes with rest of the ingredients, let rest for 5 to 10 minutes.

Meanwhile slice the loaf into 1 inch slices, drizzle some olive oil and toast in a 300 degree oven for 3 minutes each side , or till the bread is toasted. Remove from oven immediately so they don’t become too dry and hard. 
Spoon the tomato mixture on top of each slice, return to the oven just to heat the toppings and serve at once. Enjoy!