Leftovers
emilytheslayer and I were going through the fridge and found we had some leftovers, mostly veggies. So I went on-line and found a recipe for spinach and onion, which is mainly what we had. We didn't have the same proportions and ingredients, so I modified the recipe and it turned out very nice.
The recipe called for 1 bunch spinach and 2 onions. We had 2 bunches of spinach and 1 onion plus 2 jalapenos and 1 tomato. It called for cheese, but never said when to add it. We also had some pre-cooked Perdue italian chicken bits that we thought we'd add.
I diced the onion and jalapenos and added them to 1 cup of chicken stock. Bold Chicken stock, that is. It said to cook it until there was around 1/4 cup of stock left, but I didn't really know how to judge and likely didn't cook it long enough. This is fine as it turned out quite nicely, if a bit soupy.
I then wilted all the spinach and chopped it. I added the spinach and 2 1/4 tbs of melted butter (emilytheslayer melted the butter in the microwave for me as I tend to make it explode) to the onion mix and heated it as I mixed. I seasoned all this with salt, pepper and a little garlic and then added the pre-prepared chicken.
I mixed this all over low heat until I thought it was well mixed and poured it into a casserole dish. I put the dish into the oven (oven pre-heated to 350) and left it there for 15 minutes. I then took it out and put mozzarella on top, 1 package of the pre-shredded Kraft stuff. Then it went back in the oven for 5 more minutes.
While the mixture was in the oven, I washed and sliced the tomato and ate it with a little salt.
We took it out, let it cool a bit and dug in. emilytheslayer likes hers with saltines. We each had around 1/4 of the dish and it was tasty and filling! Plus, we used nothing but stuff we already had and kept it from being wasted. Now we also have dinner for tomorrow. I estimate each serving to be around 350 calories.
The recipe called for 1 bunch spinach and 2 onions. We had 2 bunches of spinach and 1 onion plus 2 jalapenos and 1 tomato. It called for cheese, but never said when to add it. We also had some pre-cooked Perdue italian chicken bits that we thought we'd add.
I diced the onion and jalapenos and added them to 1 cup of chicken stock. Bold Chicken stock, that is. It said to cook it until there was around 1/4 cup of stock left, but I didn't really know how to judge and likely didn't cook it long enough. This is fine as it turned out quite nicely, if a bit soupy.
I then wilted all the spinach and chopped it. I added the spinach and 2 1/4 tbs of melted butter (emilytheslayer melted the butter in the microwave for me as I tend to make it explode) to the onion mix and heated it as I mixed. I seasoned all this with salt, pepper and a little garlic and then added the pre-prepared chicken.
I mixed this all over low heat until I thought it was well mixed and poured it into a casserole dish. I put the dish into the oven (oven pre-heated to 350) and left it there for 15 minutes. I then took it out and put mozzarella on top, 1 package of the pre-shredded Kraft stuff. Then it went back in the oven for 5 more minutes.
While the mixture was in the oven, I washed and sliced the tomato and ate it with a little salt.
We took it out, let it cool a bit and dug in. emilytheslayer likes hers with saltines. We each had around 1/4 of the dish and it was tasty and filling! Plus, we used nothing but stuff we already had and kept it from being wasted. Now we also have dinner for tomorrow. I estimate each serving to be around 350 calories.