Mom made these for special occasions growing up. I love them. Consider making them for Thanksgiving or just an appetizer night.
20oz frozen chopped spinach (thawed & squeezed)
1 chopped onion
4 eggs
3/4 c melted butter
1 c grated or shredded parmesan
2 c Pepperidge Farm herbed stuffing (the brand matters)
1/2 t quality sea salt
Beat eggs, butter. Add cheese, onion, spinach, salt, stir. Add stuffing.
Refrigerate 2+ hours.
Form into golf ball sized balls and put on baking tray. I use parchment for easy clean up. Bake at 350 for 10-15 minutes (depends on size) till golden.
Tips: Refrigerate until just before baking. I have made the mix, then balls then refrigerated - all depends on space in the fridge. The order doesn't matter so much as long as you refrigerate before baking. These are best hot. But I’ve eaten leftovers on the way out the door and it was better than anything from a fast food joint.
Lasagna Even Better
Want to up your lasagna game? Roast carrots, red peppers and onions then blitz with a bit of chicken broth. Stir this mixture into your meat sauce. Veggie haters will never know the nutrition is there. Your taste buds will be so happy.
I also layer bechemel sauce with the cheese.
In My Kitchen
For years I made granola weekly using this recipe. Made more this morning. I’ve been buying sprouted oats at Costco so there isn’t the need to soak in kefir as advised in the recipe.
Get nerdy: oats contain phytic acid which impairs the absorption of iron, zinc, calcium. Phytic acid in grain blocks the production of digestive enzymes and is one reason sourdough is a nutrient dense option. Buying bread that has been sprouted is another healthy option.
Baked oatmeal is a regular; also made it today for easy breakfasts.
Low Carb French Garlic Chicken was on the table Tuesday. I only had a pound of chicken but take my advice and double the recipe. I made a side of caramelized onions and added mushrooms. Served with steamed baby potatoes that we smashed on the plate and ladled the cream sauce over. (I used my steamer basket in the InstantPot on top of the chicken. Or, simply 6 min. high pressure in InstantPot.). I used more cream that recipe called for (about 2 c cream; add more salt to taste with extra cream) so you know I saved the extra sauce + added the few tablespoons left over onions and mushrooms. Served the extra cream sauce the next night with roast. People were moaning at the table. That cream sauce is so good.
Extra Green Tomatoes?
If you have green tomatoes lingering in the garden, add them to your roast or the above French Garlic Chicken. I cut my green tomatoes in 1/4 to encourage the release of juices.
Money Saving Tip
When sweet potatoes go on sale next week (fingers crossed), buy a hilarious amount like 20-40 pounds. They will keep for months in a cool, dark space that doesn’t freeze. I used to keep them in the garage in Little Rock until February. We have a basement in KY. They will keep in your pantry for a long time but the warmth of your house may cause them to sprout sooner.
Life is hard, food doesn’t have to be.
Julie