Recipes with frozen vegetables
Creamy Spinach Enchiladas 1/2 cup sliced green onions 1 (9-oz.) package of frozen spinach, thawed, well drained (I like to drain it with my hands by squeezing the water outit in little ) 1 cup of cottage cheese 1 cup of ricotta cheese 1 1/2 cups Mozzarella cheese 1 small can of mushrooms 1/2 teaspoon of garlic salt 8 tortillas 1 (10-oz.) can of enchilada sauce Sliced green onions for topping (optional)
NYT Cooking: Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-bake noodles or frozen spinach. It's all good either way.
Everybody loves creamed spinach, even folks who hate spinach! Here’s a luxurious baked version that I love serving with oven-roasted pork tenderloin, though it pairs just as well with steak, pork chops, or any other protein on your plate. Splurge on a little mid-week comfort food and make this with your dinner tonight!