Ranch Spinach Pasta Salad with Chicken Sausage

Ranch Spinach Pasta Salad with Chicken Sausage

Spinach is among one of the world’s healthiest vegetables. It is part of a class called cruciferous which is a vegetable rich in vitamins and minerals, and also contains concentrated health-promoting phyto-nutrients such as beta-carotene, lutein, zeaxanthin and flavonoids which provides powerful antioxidant protection.These antioxidants are good to find and expel the toxins we are exposed too on a daily bases.

Spinach as a cruciferous vegetable can find cancerous cells and expel them from the body.  To have this protection requires 4 servings per week. To have the same protection from any other vegetable would require 10 servings per day.

The chicken sausage we use in this recipe is minimally processed. It’s all natural and no preservatives added. In my opinion, it is the best chicken sausage I have had. The chicken sausage is pre-cooked and sold with four large links. Though I have found it uncooked in some stores packaged with 5 large links.

To get a coupon and find a store near you that sells the sausage link here to the Al Fresco web-site.

Here is our featured recipe:

Ranch Spinach Pasta Salad with Chicken Sausage

7 oz. vegetable spiral pasta

1 tsp. Cajun spice~

½ cup Greek yogurt

1 tbsp. lemon juice

2 tbsp. chopped fresh basil (see note)

2 cups baby spinach

½ cup chopped yellow bell pepper

¾ cup grape tomatoes, halved

½ cup carrots, cut julienne style

½ cup cucumber, diced

½ package Al Fresco Chicken Sausage Apple and Real Vermont Maple Syrup (2 links, remove casing, if using raw bought sausage cook according to package instructions).

Cook pasta according to package instructions. Drain and set aside.

In a medium bowl; mix seasonings, yogurt, basil and lemon juice.

In a large bowl mix in pasta, sausage (option if using pre-cooked sausage: heat sausage in a skillet over medium heat) and other remaining ingredients; stir in prepared dressing until well coated.

Plate and serve.

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~substitute 1 tbsp. Lemon herb

Note: Tear the basil by hand. Chopping basil or using kitchen shears will only case the leaf to turn brown.

 

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Spinach Ravioli Lasagna

Spinach Ravioli Lasagna (2)

This is a meal that will keep cancer away. More about that later.

Here is what you will for Spinach Ravioli Lasagna:

1-6 oz. package baby spinach (if using fresh bunched spinach about 30 leaves)

1/3 cup  pesto sauce

1-15 oz. jar Alfredo sauce

¼ cup chicken broth

1-25-oz. package frozen cheese-filled ravioli, do not thaw

1 cup shredded Italian six-cheese blend

Preheat the oven to 375°

You can opt to make your own pesto sauce, but replace the basil with cilantro or parsley. fresh basil is an herb that works best adding to the dish when it is done cooking, as it turns brown and can change the flavor. You can also use cashews or pecans in place of the pine nuts, to save on cost.

Make your own Alfredo with 1 stick of butter, fresh heavy cream, about 1 cup, and 1/2 to 3/4 cup of Parmesan cheese.

cut stems from spinach leaf

When preparing this meal, I opted to used fresh bunched spinach, (30 leaves). With a pair of kitchen shears, cut off stems.

washing and cleaning spinach with Eat Cleaner

You will need to wash the spinach of any unwanted residues or dirt. I do so with Eat Cleaner, which is a food based food cleaner. Generously spray the vegetable leafs and let sit for a few minutes than wash off with water. Eat Cleaner cleans all of your produce, including bacteria that could reside on your meats, such as poultry.

cutting spinach for Spinach Ravioli Lasagna

Once spinach is dried began to cut spinach leaves into small pieces with a pair of kitchen shears. Set aside.

preparing ingredients for Soinach Ravioli Lasagna

Combine chicken broth with pesto sauce. Stir in the Alfredo sauce until will combined. Next drop in the cut spinach leaves and mix into the sauce.

layering ingredients for Spinach Ravioli Lasagna

Spoon one-third of Alfredo sauce mixture, about ½ cup into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers twice. Top with remaining Alfredo sauce. Top that with the shredded cheese.

fresh cooked Spinach Ravioli Lasagna

Bake for 30 minutes. Let cool for 5 minutes. Garnish, if desired. Plate and serve.

Spinach Ravioli Lasagna

As we stated at the on set, this is a great meal to ward off cancer. Spinach is a cruciferous vegetable that kills cancer cells. The salad we have on the plate is a mixture of kale , broccoli, red cabbage, and Brussels sprouts, all which are also cruciferous vegetables.

Just 4 servings a week from this class of vegetables equals the power of eating 10 servings per day of any other vegetable. For more information how food correlates to a healthy you, visit our Health News Library by linking here.

 

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Chicken and Goat Cheese Spinach Pasta

Chicken and Goat Cheese Spinach Pasta

All products made from wheat flour will have the same glycemic index, whole grains include the bran component, which contains additional dietary fiber and B-vitamins. Also there is 7 to 12 grams of protein in whole wheat pasta. Protein is a needed daily to live well, making whole wheat pasta a better choice.

Our featured recipes has goat cheese that is about 7.21 g of fat, but it also has 5.88 g of protein. Remember, protein is needed to keep the body active and to make a repair muscle tissue. If you are active you will burn the fat. Also the monocular structure of the fat in goat’s milk is smaller than in cow’s milk, making goat cheese easer to digest. If you are lactose intolerant, goat milk is the way to go.

The recipe also calls for poultry, which is full of iron, zinc and vitamin B12.

So here is what you will need:

ingredients for Chicken and Goat Cheese Spinach Pasta

Also you will need 6 tablespoons of olive oil, divided. Heat the oven to 350 degrees. Cook the Penne pasta according to the packaged instructions. Over medium high heat in a large frying pan, heat 3 tbsp. olive oil.  Add garlic and sauté until lightly browned.  Remove from heat.  Stir in flour and salt.  Slowly whisk in milk, chicken broth; whisk constantly so no lumps form.  Return to heat, whisk in parmesan cheese, basil, oregano and black pepper. Set aside.

whisking milk ,chicken broth, cheeses and spices for Chicken and Goat Cheese Spinach Pasta

In a large skillet over medium high heat, add olive oil. Once heated add diced onions and sauté; then add chicken breast chunks, cook until pink is gone.

frying chicken and onions for Chicken and Goat Cheese Spinach Pasta

Next add spinach but do not stir in. Cover pan with lid. Turn heat to low and cook until spinach is wilted. Mix in spinach.

Grease a 9 x 13-inch baking dish.  Spread a third of the cheese mixture in the bottom of the dish.  Top with a third of the pasta, then a third of the chicken/spinach mixture, Repeat twice.

preparing Chicken and Goat Cheese Spinach Pasta first layer

Once you have prepared the pasta dish to bake, sprinkle additional parmesan cheese on top if you wish too.

Chicken and Goat Cheese Spinach Pasta prepared to cook

Place into oven and bake uncovered for 35 minutes. When done let stand 5 to 10 minutes. Plate and serve.

Chicken and Goat Cheese Spinach Pasta

Chicken and Goat Cheese Spinach Pasta

8 oz. penne pasta, whole wheat

6 tbsp. olive oil, divided

2 cloves garlic, minced

5 tbsp. flour

½ tsp. salt

1 ½ cups milk

1 ½ cups chicken broth

¾ cup Parmesan, grated

½ tsp. basil, dried

¼ tsp. oregano, dried

¼ tsp. black pepper

1 medium onion, diced

3 chicken breasts, large; cut into 1-inch chunks

12 oz. baby spinach, fresh

1 ½ cups mozzarella, shredded

12 oz. goat cheese

Heat oven to 350 degrees

Cook pasta according to package instructions.

Over medium high heat in a large frying pan, heat 3 tbsp. olive oil.  Add garlic and sauté until lightly browned.  Remove from heat.  Stir in flour and salt.  Slowly whisk in milk, chicken broth; whisk constantly so no lumps form.  Return to heat, whisk in parmesan cheese, basil, oregano and black pepper. Set aside.

In a large skillet over medium high heat, add olive oil. Once heated add onion and sauté; then add chicken breast chunks, cook until pink is gone. Next add spinach but do not stir in. Cover pan with lid. Turn heat to low and cook until spinach is wilted. Mix in spinach.

Grease a 9 x 13-inch baking dish.  Spread a third of the cheese mixture in the bottom of the dish.  Top with a third of the pasta, then a third of the chicken/spinach mixture, Repeat twice.  Sprinkle additional parmesan cheese on top if desired.

Bake uncovered for about 35 minutes.  Let stand 10 minutes before serving.

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Stuffed Meatloaf with Spinach Salami and Cheese

Stuffed Meatloaf with Spinach Salami and Cheese

1 lb. ground beef lean

½ lb. mild Italian sausage

1 cup bread crumbs, whole grain wheat

1 cup ParmesanRomano cheese

1 tbsp. garlic, minced

¼ cup milk

2 eggs

1/8 tsp. Worcestershire sauce

25 fresh spinach leaves*

8-10 deli slices of turkey ham

8oz. pkg. salami

½ cup mixed cheddar/ jack cheese

1 cup ketchup

 

Heat oven to 350 degrees

Prepare a 13 x 9 inch glass baking pan. In a large bowl, mix first 8 ingredients together.

On wax paper, pat mixture to form an 8 x 12 inch rectangle; ½ inch thick. Next cover the meat mixture with 4-5 slices of ham. Layer the ham with spinach, cheese and salami. Repeat layer one more time.

Roll the mixture, like jellyroll fashion; starting at the narrow 8 inch end; left the wax paper to help shape the roll. Once rolled, seal the edges. This will prevent melted cheese from spilling out while cooking.

Place rolled loaf, seam side up into prepared baking pan. Cover with tin foil loosely to prevent over browning; and bake about 30 minutes or until juices run clear. Remove foil and top loaf with ketchup. Return to oven and bake an additional 7 to 10 minutes.

*If you wish, you can substitute fresh spinach with 10 oz. package of frozen chopped spinach (cooked and drained).

 

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