25+ Easy and Delicious Spinach Dinner Recipes to Boost Your Health

When it comes to creating a healthy, flavorful dinner, spinach is a versatile ingredient that should not be overlooked.

Packed with essential vitamins and minerals, spinach is an excellent way to elevate your meals while boosting their nutritional value.

Whether you’re a fan of classic comfort foods or looking to experiment with new dishes, there’s a spinach recipe for everyone.

From creamy spinach and ricotta stuffed chicken breasts to hearty spinach and chickpea stews, the possibilities are endless.

In this blog post, we’ve compiled a collection of 25+ spinach dinner recipes that are sure to delight your taste buds.

These recipes range from quick and easy weeknight dinners to more sophisticated meals that are perfect for entertaining.

Not only are they packed with flavor, but they’re also nutritious and easy to prepare.

So, if you’re looking for new ways to incorporate more greens into your dinner routine, you’ve come to the right place!

25+ Easy and Delicious Spinach Dinner Recipes to Boost Your Health

Whether you’re cooking for yourself or for the whole family, these 25+ spinach dinner recipes offer something for everyone.

From savory stuffed chicken breasts to hearty pasta dishes, spinach can be used in a variety of creative ways to turn an ordinary meal into something extraordinary.

The best part is that spinach is a nutrient-packed ingredient that supports your health while adding vibrant color and flavor to your plate.

Next time you’re planning your weekly dinner menu, consider adding one (or more) of these spinach dishes to the rotation.

They’re quick, easy, and sure to leave everyone asking for seconds.

Spinach and Ricotta Stuffed Chicken Breasts

This healthy and delicious chicken dish is filled with a creamy spinach and ricotta mixture, creating a savory combination of flavors. The chicken breasts are perfectly seared, and the spinach filling keeps the meat juicy and tender. It’s a nutritious yet indulgent dinner option that pairs well with roasted vegetables or a side salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup marinara sauce (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted. Remove from heat.
3. In a bowl, combine ricotta, Parmesan, nutmeg, salt, pepper, and cooked spinach. Mix well.
4. Cut a pocket into each chicken breast. Stuff with the spinach mixture and secure with toothpicks.
5. Season the chicken with salt and pepper. Heat a skillet over medium-high heat and sear the chicken on both sides until golden brown.
6. Transfer the chicken to a baking dish and bake for 20 minutes, or until the chicken is cooked through.
7. Optionally, pour marinara sauce over the chicken and return to the oven for an additional 5 minutes before serving.

This stuffed chicken is both a delicious and visually impressive dish. The creamy spinach filling complements the lean chicken, offering a wholesome dinner. Serve it with a side of roasted vegetables or a simple salad for a complete meal. The dish is packed with flavor while being light on the palate, making it a great choice for a busy weeknight dinner that’s easy to prepare and sure to please everyone at the table.

Spinach and Mushroom Risotto

This creamy risotto combines the earthiness of mushrooms with the freshness of spinach for a comforting and filling meal. The rich texture of the risotto is enhanced by the addition of a touch of Parmesan and a hint of garlic, making it a savory and satisfying dish. It’s an ideal meal for both casual dinners and special occasions.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup white wine
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened.
3. Add the mushrooms and cook for 5-7 minutes, until they release their moisture and become tender.
4. Stir in the rice and cook for 1-2 minutes, allowing it to lightly toast.
5. Pour in the white wine and let it reduce by half.
6. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
7. Continue adding broth until the rice is tender and creamy, about 18-20 minutes.
8. Stir in the spinach and cook until wilted. Add the Parmesan cheese, and season with salt and pepper.

This risotto is rich and creamy, with the spinach adding a fresh and healthy contrast to the earthiness of the mushrooms. It’s a wonderful way to incorporate leafy greens into your dinner, and the creaminess of the Parmesan creates a smooth, comforting base for the dish. It can be served as a main course or as a side to grilled chicken or fish. If you love risotto, this recipe will quickly become a favorite go-to for weeknight dinners or weekend gatherings.

Spinach and Feta Quiche

This light and savory quiche is a perfect blend of spinach and tangy feta cheese, creating a rich and flavorful filling inside a buttery, flaky crust. Ideal for brunch, lunch, or dinner, this quiche is simple to make and even easier to enjoy. The combination of fresh spinach and feta brings brightness and depth, making it a crowd-pleasing dish for any occasion.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup milk
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the spinach and cook until wilted. Remove from heat and set aside to cool.
3. In a large bowl, whisk together the eggs, heavy cream, milk, oregano, salt, and pepper.
4. Once the spinach has cooled, stir it into the egg mixture, along with the crumbled feta.
5. Pour the mixture into the prepared pie crust and bake for 35-40 minutes, or until the quiche is set and the top is golden.
6. Let it cool slightly before slicing and serving.

This spinach and feta quiche is a great choice for those who love a simple, yet flavorful dish. The creamy filling is rich but not overwhelming, and the spinach adds a pop of color and freshness. The feta brings a tangy bite that balances the richness of the eggs and cream. This quiche can be served warm or at room temperature, making it versatile for different dining settings. It’s an ideal make-ahead option for busy days and a perfect addition to your weekly dinner rotation.

Spinach and Lentil Curry

This hearty spinach and lentil curry is a flavorful and nutritious vegetarian dish that’s rich in protein, fiber, and vitamins. The combination of tender lentils, earthy spinach, and aromatic spices creates a warming, comforting dish. It’s perfect for a filling, meat-free dinner that doesn’t compromise on taste.

Ingredients:

• 1 cup dried lentils (green or red)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (14 oz) diced tomatoes
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 2 cups fresh spinach, chopped
• 3 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk (optional)

Instructions:

1. Rinse the lentils under cold water and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking until softened.
3. Add the curry powder, cumin, and turmeric, and cook for an additional 1-2 minutes until fragrant.
4. Stir in the tomatoes and vegetable broth. Bring to a boil, then reduce to a simmer.
5. Add the lentils to the pot and cook for 25-30 minutes, until the lentils are tender and the mixture thickens.
6. Stir in the chopped spinach and cook until wilted. Add salt and pepper to taste.
7. For extra creaminess, stir in coconut milk and heat through.

This spinach and lentil curry is a fantastic, nourishing dish that is both filling and packed with flavor. The lentils provide protein and texture, while the spinach adds a healthy dose of vitamins. The curry spices tie everything together beautifully, creating a vibrant and aromatic meal. Serve this curry with basmati rice or naan bread for a complete and satisfying dinner. It’s also great for meal prep, as the flavors only improve after a day or two in the fridge.

Spinach and Avocado Salad with Lemon Dressing

This refreshing spinach and avocado salad is a simple, light dish that’s full of flavor and healthy fats. The creamy avocado complements the crisp spinach, and the lemon dressing ties everything together with a citrusy zing. It’s an excellent option for a quick dinner or as a side salad for grilled meats or fish.

Ingredients:

• 4 cups fresh spinach leaves
• 1 ripe avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the spinach, avocado, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and gently toss to combine.

This spinach and avocado salad is light, nutrient-packed, and incredibly easy to make. The avocado adds richness, while the spinach provides a hearty base of greens. The lemon dressing is refreshing and tangy, making the perfect accompaniment to the creamy avocado. You can enjoy this salad as a standalone dinner or pair it with your favorite protein, such as grilled chicken, shrimp, or tofu, for a more substantial meal. It’s a versatile, quick, and healthy choice for busy evenings.

Spinach and Bacon Quinoa Bowl

This protein-packed quinoa bowl combines the earthiness of spinach with the smoky flavor of bacon, creating a satisfying and flavorful meal. The quinoa serves as a perfect base, absorbing all the delicious flavors of the spinach and bacon, making it an excellent option for lunch or dinner.

Ingredients:

• 1 cup quinoa
• 4 slices bacon
• 2 cups fresh spinach, chopped
• 1/2 red bell pepper, diced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. In a large skillet, cook the bacon until crispy. Remove from the skillet and crumble.
3. In the same skillet, heat the olive oil and sauté the red bell pepper for 2-3 minutes.
4. Add the spinach and cook until wilted, about 2 minutes.
5. Add the cooked quinoa to the skillet and stir to combine with the vegetables and bacon.
6. Season with garlic powder, salt, and pepper, and drizzle with balsamic vinegar if desired.

This quinoa bowl is a delightful combination of flavors, with crispy bacon adding a savory, smoky touch to the fresh spinach and sweet bell pepper. The quinoa makes the dish hearty and filling, while the spinach provides a healthy green component. It’s a versatile meal that can be easily customized with different vegetables or proteins, and the balsamic vinegar adds an extra layer of richness. This dish is perfect for anyone looking for a quick, healthy, and flavorful dinner that satisfies both your taste buds and your hunger.

Spinach and Sweet Potato Salad

This vibrant salad combines the sweetness of roasted sweet potatoes with the earthy taste of fresh spinach. Tossed in a light vinaigrette, this dish offers a balance of flavors and textures, making it a perfect option for a light yet fulfilling dinner or as a side dish for any main course.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups fresh spinach leaves
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper, and spread them on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
3. In a large bowl, combine the spinach, roasted sweet potatoes, red onion, and crumbled feta.
4. In a small bowl, whisk together the honey, apple cider vinegar, and a pinch of salt and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.

This spinach and sweet potato salad is full of nourishing ingredients and packed with flavors. The roasted sweet potatoes add a natural sweetness that pairs beautifully with the fresh spinach and tangy feta cheese. The honey vinaigrette adds just the right amount of sweetness and acidity to bring the whole dish together. This salad can be enjoyed on its own or as a side dish to grilled chicken, fish, or any protein of choice. It’s a hearty and healthy dinner option that’s easy to make and full of nutritional benefits.

Spinach and Chickpea Stew

This comforting and hearty spinach and chickpea stew is full of vibrant spices, providing a nourishing and filling meal. The chickpeas add protein and texture, while the spinach adds freshness. This vegetarian stew is perfect for cozy evenings and can be served with crusty bread or over rice for a complete dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Stir in the cumin, smoked paprika, and turmeric, and cook for 1 minute until fragrant.
3. Add the diced tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes to allow the flavors to develop.
4. Add the chickpeas and spinach, stirring until the spinach wilts. Cook for another 5 minutes.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This spinach and chickpea stew is a simple yet flavorful dish that’s perfect for cooler nights. The chickpeas offer a hearty base, while the spinach provides a fresh, nutritious component. The spices create a warm and aromatic stew that’s both satisfying and easy to make. Serve this dish with warm naan or over brown rice for a complete, comforting meal. It’s a wonderful vegetarian option that’s also vegan-friendly, making it suitable for a variety of dietary preferences.

Spinach and Egg Breakfast Wrap

This spinach and egg breakfast wrap is a delicious, easy-to-make meal that’s perfect for a quick breakfast or a light dinner. The scrambled eggs provide protein, while the spinach adds vitamins and a touch of green. Wrapped in a whole wheat tortilla, this meal is both nutritious and satisfying.

Ingredients:

• 2 large eggs
• 1/2 cup fresh spinach, chopped
• 1 small tomato, diced
• 1/4 cup shredded cheese (optional)
• 1 whole wheat tortilla
• Salt and pepper to taste
• 1 teaspoon olive oil

Instructions:

1. In a small bowl, whisk the eggs with a pinch of salt and pepper.
2. Heat the olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted, about 1-2 minutes.
3. Pour the eggs into the skillet and scramble with the spinach until cooked through.
4. Remove from heat and stir in the diced tomato and shredded cheese, if using.
5. Warm the whole wheat tortilla in a separate skillet for about 1 minute on each side.
6. Place the egg and spinach mixture onto the tortilla, roll it up, and serve immediately.

This spinach and egg breakfast wrap is the perfect way to start your day with a boost of protein and vitamins. It’s quick to prepare, yet incredibly satisfying, making it a great choice for busy mornings or even a light dinner. The creamy scrambled eggs and the earthy spinach create a delicious combination, while the tortilla adds a nice texture. You can easily customize this wrap by adding other vegetables like bell peppers or onions or swapping in different types of cheese for extra flavor. It’s a flexible, healthy meal that can be enjoyed at any time of the day.

Spinach and Bacon Pasta

This spinach and bacon pasta is a rich, flavorful dish that combines crispy bacon with tender spinach, all tossed with your favorite pasta and a creamy sauce. It’s a comforting meal that’s easy to prepare and perfect for a cozy dinner. The smoky bacon and earthy spinach pair wonderfully with a creamy garlic sauce, creating a dish that’s both indulgent and satisfying.

Ingredients:

• 8 oz pasta (penne, spaghetti, or your choice)
• 6 slices bacon, chopped
• 2 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving a small amount of bacon fat in the skillet.
3. In the same skillet, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
4. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Stir in the heavy cream and bring to a simmer. Let the sauce cook for 3-4 minutes until it thickens slightly.
6. Toss in the cooked pasta, crispy bacon, and Parmesan cheese. Stir until well combined. Season with salt and pepper to taste.
7. Serve immediately with extra Parmesan if desired.

This spinach and bacon pasta is a perfect balance of creamy and savory flavors, with the smoky bacon adding richness and the spinach providing a fresh, earthy contrast. It’s a quick and delicious dish that’s ideal for a weeknight dinner or when you want something comforting without much effort. The addition of Parmesan cheese enhances the creamy sauce, making it even more flavorful. Serve it with a side of garlic bread or a simple salad to complete your meal.

Spinach and Goat Cheese Stuffed Portobello Mushrooms

These stuffed portobello mushrooms are a delicious and healthy alternative to traditional stuffed dishes. The earthy mushrooms are filled with a creamy spinach and goat cheese mixture, baked until golden and bubbling. This dish is perfect as a light dinner or as an elegant appetizer for gatherings.

Ingredients:

• 4 large portobello mushroom caps
• 2 cups fresh spinach, chopped
• 1/4 cup goat cheese, crumbled
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills.
2. Heat olive oil in a skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
3. In a bowl, combine the cooked spinach, goat cheese, breadcrumbs, garlic powder, salt, and pepper. Stir until well mixed.
4. Stuff each mushroom cap with the spinach and goat cheese mixture, pressing down gently to pack it in.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
6. Garnish with fresh parsley before serving.

These spinach and goat cheese stuffed portobello mushrooms are a flavorful and satisfying dish. The creamy goat cheese blends perfectly with the wilted spinach, and the breadcrumbs add a crunchy texture to the filling. The mushrooms themselves offer a meaty texture that makes them filling and hearty without being overly heavy. These stuffed mushrooms can serve as a main course for a vegetarian dinner or as an elegant appetizer for a special occasion. They are a healthy and flavorful way to enjoy spinach, and their rich, creamy filling is sure to impress.

Spinach and Parmesan Stuffed Salmon

This elegant salmon dish is stuffed with a mixture of spinach and Parmesan, creating a deliciously rich and flavorful filling. The fish remains moist and tender while the spinach and cheese add a savory, creamy contrast. It’s a simple yet sophisticated dinner that’s perfect for any occasion.

Ingredients:

• 4 salmon fillets, skinless
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the spinach and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
3. In a bowl, mix the cooled spinach with the cream cheese, Parmesan, and Dijon mustard. Season with salt and pepper.
4. Slice a pocket into the side of each salmon fillet, being careful not to cut all the way through. Stuff each fillet with the spinach and Parmesan mixture.
5. Place the stuffed salmon fillets on a baking sheet and season with salt and pepper. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve with lemon wedges on the side.

This spinach and Parmesan stuffed salmon is a flavorful and nutritious meal that’s easy to prepare but feels elegant. The creamy spinach and cheese stuffing keeps the salmon moist and flavorful, while the light seasoning enhances the natural taste of the fish. This dish pairs wonderfully with roasted vegetables, a fresh salad, or quinoa for a wholesome and satisfying dinner. It’s a great option for special occasions or when you want to impress guests with a gourmet yet simple meal.

Spinach and Ricotta Stuffed Chicken Breast

This spinach and ricotta stuffed chicken breast is a flavorful, satisfying meal that’s both healthy and indulgent. The creamy ricotta and tender spinach filling complement the lean chicken breast perfectly. With a crispy outer layer and a rich, creamy inside, this dish is sure to impress at dinner time.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant, about 1 minute. Add the spinach and cook until wilted, about 3 minutes. Remove from heat and let it cool slightly.
3. In a bowl, mix the ricotta, Parmesan cheese, oregano, cooked spinach, salt, and pepper.
4. Slice a pocket into each chicken breast, being careful not to cut all the way through. Stuff the chicken breasts with the spinach and ricotta mixture.
5. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper, then brown each side for 3-4 minutes.
6. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through.
7. Garnish with fresh basil and serve.

This spinach and ricotta stuffed chicken breast is a perfect dinner option when you’re looking for something rich yet light. The spinach adds nutrients and color, while the ricotta and Parmesan create a creamy, satisfying filling. This dish pairs beautifully with roasted vegetables or a light salad for a complete and balanced meal. It’s also versatile—if you prefer a different cheese or seasoning, feel free to swap ingredients to make it your own.

Spinach and Mushroom Risotto

This creamy spinach and mushroom risotto is a comforting and luxurious dish, packed with savory mushrooms, tender spinach, and a rich, creamy texture. Risotto is the perfect way to showcase spinach, as it melds beautifully into the creamy rice, making each bite satisfying and flavorful. This dish is ideal for a cozy dinner or when you’re looking to treat yourself to something special.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup dry white wine (optional)
• Salt and pepper to taste

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the sliced mushrooms to the pan and cook for 5-7 minutes, until tender and browned.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. If using wine, pour it in now and cook for 1-2 minutes, allowing it to absorb.
5. Begin adding the vegetable broth, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is tender and creamy.
6. Once the rice is cooked, stir in the spinach and cook until wilted, about 2-3 minutes.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Serve warm, topped with extra Parmesan if desired.

This spinach and mushroom risotto is a luxurious and creamy dish that’s as comforting as it is delicious. The earthy mushrooms and fresh spinach add depth and flavor to the creamy rice. The slow cooking process creates a rich, velvety texture that’s sure to satisfy. This dish makes for a perfect vegetarian main course or a flavorful side dish to grilled chicken or fish. For a vegan version, you can swap the cheese for a dairy-free alternative.

Spinach and Turkey Meatballs

These spinach and turkey meatballs are a lighter, healthier version of the classic meatball, with spinach adding nutrients and moisture to the turkey. Packed with flavor and easy to make, they’re perfect for serving over pasta, in a sub sandwich, or alongside your favorite side dishes.

Ingredients:

• 1 lb ground turkey
• 1 cup fresh spinach, chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tablespoon dried Italian seasoning
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground turkey, chopped spinach, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
3. Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Heat a little olive oil in a skillet over medium heat. Brown the meatballs in batches for about 3-4 minutes per side. Transfer them back to the baking sheet.
5. Once all meatballs are browned, bake them in the oven for 12-15 minutes or until fully cooked through.
6. Serve the meatballs over pasta, with marinara sauce, or on their own with a side of vegetables.

These spinach and turkey meatballs are a fantastic way to incorporate more greens into your meals without sacrificing flavor. The spinach keeps the meatballs moist, while the turkey offers a lighter protein option compared to traditional beef. These meatballs are versatile—serve them with spaghetti, on a sub roll, or alongside roasted vegetables for a healthy and hearty meal. They’re also great for meal prep, as they freeze well and can be easily reheated.

Note: More recipes are coming soon!