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Archive for March 23rd, 2008

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One of my favorite times spent in the kitchen is when the refrigerator begins to empty out. Inside the fridge I may find some leftovers or half-filled bags and packages from food shopping and previous cooking endeavors. That’s when my imagination really awakens, and I begin thinking of new recipes and food combinations. My chicken-spinach bake was one such endeavor, using some leftover chicken, combined with any spare vegetables du jour, and a little leftover rice, too! What I created was both tasty and comforting, and a new recipe was born. Enjoy!

Chicken-spinach bake

1 tablespoon olive oil

4 strips turkey bacon, chopped

1 cup chopped onions

2 cloves garlic, minced

2 – 6-ounce packages of baby spinach, chopped

1/2 teaspoon salt

1 cup cooked chicken, diced

1 cup cooked rice, white or brown

1/2 teaspoon basil

1/4 teaspoon marjoram

black pepper to taste

2 eggs, beaten

1/2 cup soy milk

1/2 cup soy cheddar cheese

1/4 cup sunflower seeds

paprika

Preheat oven to 350 degrees F. Grease a 9 x 13″ pan or dish with non-stick spray.

In a large saute pan, heat the oil, then the turkey bacon and saute until crisp. Add the onion and garlic. Saute until soft – about 5 minutes. Add the spinach and the salt, and cook until the spinach has wilted. Add the chicken, rice, and spices, stir together, and remove from heat.

In a large bowl, first beat the eggs, then add the soymilk and combine. Stir in the cheese. Then add all of the saute ingredients and stir together. Transfer the mixture to your greased baking pan and smooth out. Sprinkle the top with the sunflower seeds and paprika. Place in oven, and bake for 35-45 minutes until lightly golden. Makes 6 servings.

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