Spinach Pancakes

Spinach "pancakes"

1 large bag of frozen spinach ( I use the large bag of organic spinach from TJs)
2 eggs
Panko
Kosher salt to taste
Olive oil 

Defrost spinach and squeeze as much water out as possible. Combine two beaten eggs, spinach and Panko (eyeball it) together. Take the mixture and make about palm size patties. Pan fry the patties in the olive oil, constantly turning until crispy and golden brown and cooked through. I like to flatten them with a spatula. Sprinkle with salt

Calzone

Super easy Calzone. I found homemade pizza dough in the deli at the store and filled it with layers of ricotta cheese, sautéed Italian sausage, onions, garlic and bell pepper, mozzarella cheese and fresh basil. Brush the outside with olive oil and poke holes with a fork. Bake at 425 degrees(f) for about 25 minutes. Serve it with a side of pizza sauce. My almost 3 yr old loved it! Delish

Quick Turkey Soup

1 lb ground turkey
1 can minestrone vegetable classic
1 can Rotel Tomatoes (in use mild)
1 can ranch style beans 

Brown the turkey, drain. And throw all ingredients in a pot and summer for about 20 min

Chipotle Chicken Bowl

Chipotle Chicken Bowl:
Put in 2 chicken breasts (or use whatever you like--tenders if you prefer that)
Chop up vegetables you like.
I used the smaller round potatoes...carrots...and onions and then added one large can of green enchilada sauce. Threw it on high for a few hours and then put on low for the last 2 hours. Cooked up some quick brown rice from Traders and black beans. Put it in a bowl and bam---done. 
My husband likes tortillas so I put everything in tortilla for him. Add whatever toppings you like

Zucchini and Tomato Gratin

This Zucchini and Tomato Gratin was so good! Tender zucchini with a tangy, roasted tomato sauce and ooey gooey cheese. Simple and healthy and quick, it's perfect for a weeknight dinner!
Recipe:
Set oven to broil. Lay sliced zucchini and tomatoes down, drizzle with olive oil and season with SplenDishes House Blend. Broil for 10 minutes then remove from oven and lower heat to 375 degrees(f).
In an oven proof pan, sauté thinly sliced onions in olive oil, add garlic and fresh chopped parsley, rosemary and oregano. Stir in 1 tablespoon tomato paste until combined, then add a splash of dry white wine. Add the roasted tomatoes and smash down until everything is combined, then remove from heat.
Layer squash over tomato mixture, sprinkle with Parmesan cheese and Italian cheese.
Bake covered for 15 minutes, then uncovered for 10 minutes.
Top will be golden brown and bubbling with melted cheese. Garnish with fresh chopped basil

Caesar Dressing

Caesar Salad Ingredients (Serves 2)

10 oz. Romaine Lettuce chopped on 1 inch squares
1 oz. Anchovies (approximately 2)
1 tbls. Fresh garlic, pressed
1 tbls. Dijon mustard
1/2 tbls. Worcestershire sauce
1 Egg yolk, coddled*
1/2 cup Quality virgin olive oil
tsp. Lemon juice
2 tbls. Red wine vinegar
1/4 cup Parmesan cheese, freshly grated
1 cup Seasoned croutons (home made preferred)
Freshly ground black pepper
*Coddled egg. Place egg (in shell) in boiling water until still very soft yet heated.
Separate and only use the yolk.

Caesar Salad Preparation Directions

Place anchovies and fresh garlic in a wooden bowl. Crush into a fine paste with 2 dinner forks.

Add Dijon mustard and Worcestershire sauce to the paste and stir.

Add egg yolk and continue to stir.

Slowly add olive oi while continuously stirring.

Add lemon juice, red wine vinegar and half of the Parmesan cheese. Stir.

Place Romaine lettuce in the dressing mixture and toss making sure to wet all side of the lettuce squares.

Add croutons and remaining Parmesan cheese and toss lightly.

Serve on a cold plate with chilled forks.

Sprinkle with ground pepper to desired taste.

Buffalo Chicken Wing Dip

BUFFALO CHICKEN WING DIP

2 packages softened cream cheese
2 cups cooked finely shredded chicken breast (3-4 breast depending on the size)
chunky bleu cheese dressing (I use Hidden Valley Ranch instead)
hot wing sauce (Frank's is best)
1 package shredded Jack Cheese
Spread cream cheese on the bottom of a 9x13 baking dish. Mix hot wing sauce with the cooked chicken and pour on top of the cream cheese, drizzle the ranch dressing over chicken mixture and top with Monterey Jack cheese. Bake until cheese is melted and bubbly. 

Notes: Use just enough hot sauce to coat the chicken or it will be really spicy and a little too wet. I also use jack instead of mozzarella (original recipe says mozzarella) which is good too, but hard to get chips in to. You usually need to bake at 350 for 30-45 minutes (covered)... should be bubbling. Serve with tortilla chips and it's best when served piping hot. The cheese gets hard when it gets cold, although that doesn't happen often since everyone I know devours this appetizer! Enjoy!!!