EWG's Dirty Dozen list and a bag runs less than $1.50 at Trader Joe's. So here's what I've made with the green stuff in the last week. Mixed it into a marinara sauce served with whole wheat pasta, made a spinach artichoke bacon dip which we ate more as a meal (pure gluttony but it's oh so good and low-fat), used it as a topping on mini-pizzas, and as the main ingredient in a frittata. Well the eggs were the main ingredient but the spinach ran a close second. The frittata turned out really awesome and was a spontaneous creation.
3 Egg Whites
Salt & Pepper
Garlic PowderFrozen Spinach (about 10 ounces)
Sliced White Onion
Any leftover veggies you need to use (we did red potatoes and mushrooms)
Any Shredded White Cheese
Super easy. Set the oven to broil. Mix the eggs with a pinch of salt, dash of pepper, dash of garlic powder, and a handful of shredded white cheese. Sautee the onion then add in the leftover cooked veggies. Fold in the egg mixture and cook until the bottom looks done and the top is bubbling. Pull it off of the stove, throw some more cheese on top then pop it into the oven. It should take about four minutes to set but could be shorter or longer depending on your oven. Just look for the top to start turning the golden brown then you know it's done. Take it out and cut like a pie and you've got dinner and leftovers for breakfast.
Tasty Score 9 Healthy Score 9
Next up in the Great Pantry Experiment, figuring out what to make with four cannisters of steel cut oats.