Spinach Balls Friday, Nov 11 2011 

I found this recipe in Kraft Canada’s magazine. It’s also here on their website. It makes about 24 balls, and are a great appetizer or finger food for a party! We had ours with homemade pizza pockets, shared with friends. I reheated the leftovers the next day in my toaster oven and they tasted just as good the next day. 🙂

Although I liked them as they are, they could use a little bit more “zest”. I think next time I’ll add some garlic, and maybe even some grated cheddar cheese!

Spinach Balls

1 box stuffing mix (I made my own!)
300g frozen chopped spinach, thawed, well drained and squeezed dry
1 cup finely chopped fresh mushrooms
3/4 cup chopped onions
1/2 cup parmesan grated cheese
3 eggs

Prepare stuffing  according to directions. Add remaining ingredients; mix lightly. Shape into 24 (2-inch) balls; place on greased pans. Bake 25 to 30 min. or until lightly browned, rotating pans after 15 min.

Make ahead: Prepare and bake spinach balls as directed; cool completely. Place in freezer-weight resealable plastic bags; freeze up to 3 months. When ready to serve, thaw in refrigerator, then place in baking pans and bake in 400ºF oven 15 to 20 min. or until heated through.

Green Smoothie Monday, Nov 7 2011 

Erika, from Large Families on Purpose, recently shared how her family drinks green smoothies for breakfast every day. I’d often heard of green smoothies, but her post finally got me to try them! My son and I proceeded to drink them every day for breakfast for a week (and counting)! They are delicious, and surprisingly filling.

What do I put in a green smoothie? Inspired by Erika, I use:

  • Bananas (usually frozen as I buy a big box of overripe ones)
  • Frozen strawberries
  • Frozen blueberries
  • Handful of spinach
  • 1-2 Tbsp ground flax
  • 1/2 cup yogurt
  • Milk, to desired consistency
Of course, smoothies are very versatile, so I don’t always put yogurt, or take the time to grind some flax. And for variety, you can change up the fruits used in the smoothie! Strawberries and blueberries are a great way to “hide” the colour of the spinach, so its nice to keep one of those in the mix. 🙂
I love these smoothies, love how they keep me full (results in less snacking), love how my son seems them as such a treat and yet they’re so healthy!

Do you make greens smoothies? What do you put in yours?

Spinach Rice Casserole Tuesday, May 31 2011 

This spinach rice casserole is a delicious meal! It’s like a quiche, but “overloaded” with spinach. It can be made in a pie crust, or simply baked in a casserole dish. Either way, none of it ever goes to waste around here! It’s healthy, super easy to make, and a great way to use leftover rice.



Looks tasty? Wanna try it? The recipe is right over here. 🙂

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