SPINACH WITH PECANS
An easy to make, nutty version of this vegetable.
Provided by Lisa-Michelle Boucher
Categories Side Dish Vegetables Onion
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oil in a medium saucepan over medium heat, and saute the onion until tender. Stir in the spinach and water, and cook until wilted. Mix in the pecans, and continue to cook and stir until warm.
Nutrition Facts : Calories 57 calories, Carbohydrate 3.4 g, Fat 4.8 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 13 mg, Sugar 1.3 g
PECAN SPINACH SALAD
My family thinks this refreshing salad is sensational. Coated with a pleasant vinaigrette and topped with toasted pecans and blue cheese, it has an impressive look and taste. Though it can be prepared in 10 minutes or less, don't tell my family because they'd never believe it!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the spinach, pecans, bacon and blue cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.
Nutrition Facts : Calories 339 calories, Fat 33g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 582mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
SPINACH SALAD WITH CARAMELIZED PECANS
Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.
Provided by SharleneW
Categories Fruit
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in small frying pan over low heat.
- Add pecans and brown sugar.
- Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
- Spread out on wax paper to cool.
- In bowl toss together spinach, pecans, apple and cheese.
- Add oil and vinegar and toss again until everything is coated.
- Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.
SPINACH PECAN SALAD
Steps:
- Wash and dry the spinach until you're absolutely sure it's clean; spinach can hold a lot of grit. When you're sure it's clean and dry, put it in a salad bowl, and sprinkle it with salt, and squeeze the leaves gently with your hands. You'll find that the spinach "deflates," or sort of gets a bit limp and reduces in volume. Add the scallions to the bowl. Pour on the olive oil, and toss the salad thoroughly. Add the lemon juice, and toss again. Top with the pecans, and serve.
Nutrition Facts : Calories 263 calorie, Fat 24 grams, SaturatedFat 2 grams, Carbohydrate 12 grams, Fiber 7 grams
SPINACH NUGGETS
Make and share this Spinach Nuggets recipe from Food.com.
Provided by MamaCoop
Categories Lunch/Snacks
Time 1h15m
Yield 1 Nugget, 6-10 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375F.
- 1. Lightly coat a baking sheet with olive oil and set aside.
- 2. Combine all remaining ingredients and mix well. *Add seasonings if you like - garlic powder, pepper, extra basil & oregano for example. Add a fruit or veggie puree to substitute for the eggs if desired.
- 3. Shape mixture into nuggets or fun shapes such as squares or squigglies etc.and place on baking tray. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes. Serve warm
- You can "roll" this out and then try using small cookie cutters to make these into fun shapes!
Nutrition Facts : Calories 248.2, Fat 13.3, SaturatedFat 7, Cholesterol 122.9, Sodium 618.8, Carbohydrate 17.4, Fiber 3.2, Sugar 1.9, Protein 15.8
SPINACH NUGGETS
This is a very easy, very healthy and very yummy recipe from wholesometoddlerfood.com. It's great for kids but I have been asked to make it for adult social events. It shocks people because it is so healthy yet looks and tastes "unhealthy".
Provided by Motivated Mama
Categories Lunch/Snacks
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375.
- Lightly coat baking sheet with oil or use a non-stick mini muffin pan.
- Combine all ingredients well.
- Shape into nuggets or spoon into muffin pan and bake for 20-25 minutes. (Turn nuggets over after 15 minutes).
- Serve with Ranch Dressing for dipping.
Nutrition Facts : Calories 129.4, Fat 7.6, SaturatedFat 3.7, Cholesterol 67.8, Sodium 268.7, Carbohydrate 7.9, Fiber 2.3, Sugar 1, Protein 8.2
PECAN-CRUSTED CHICKEN NUGGETS
I loved chicken nuggets as a child. This baked version is healthier than the original, and it's a great meal for kids. - Haili Carroll, Valencia, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place cornflakes, parsley, salt, garlic powder and pepper in a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans. Place milk in another shallow bowl. Dip chicken in milk, then roll in crumb mixture to coat., Place on a greased baking sheet; spritz chicken with cooking spray. Bake 12-16 minutes or until chicken is no longer pink, turning once halfway through cooking.
Nutrition Facts : Calories 203 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 311mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
PECAN NUGGETS
Family and friends rave over this simple little treat. It's a slow baked pecan covered in a brown sugar meringue. Great for those large southern pecans but it's also good with any size pecan.
Provided by April Jackson @aprilgayle
Categories Nuts
Number Of Ingredients 4
Steps:
- Preheat oven to 250º. In a large mixing bowl, beat egg white on high until stiff peaks form. Gradually add brown sugar, then vanilla, continuing to beat until smooth.
- With a large spoon, gently stir in pecan pieces until well coated. Place individual pecans on foil covered cookie sheet. Pecans should not touch.
- Bake at 250º for 30 minutes. Turn oven off and let pecans stand in oven 30 additional minutes. Cool a few minutes before removing from foil.
CAPPUCCINO PECAN NUGGETS
Coffee shop flavors wrapped up in nuggets--what could be sweeter!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 36
Number Of Ingredients 11
Steps:
- Line square pan, 8x8x2 or 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray with cooking spray.
- Heat brown sugar, 1 tablespoon coffee and the milk to boiling in 2-quart saucepan; remove from heat. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm. Remove mixture from pan, using foil edges to lift. Cut into 6 rows by 6 rows.
- Heat caramels, chocolate chips and whipping cream in 1-quart saucepan over medium heat, stirring frequently, until mixture is melted and smooth. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds its shape and is cool enough to handle.
- Cover cookie sheet with waxed paper. For each nugget, roll 1/2 teaspoon caramel-chocolate mixture into ball; press between 2 pecan halves and flatten slightly. Shape 1 square coffee mixture evenly around pecan cluster; roll between hands to form ball. Place on cookie sheet. Refrigerate about 15 minutes or until firm.
- Cover cookie sheet with aluminum foil. Melt baking chocolate and shortening in 1-quart saucepan over low heat, stirring constantly. Dip 1 nugget at a time into chocolate mixture. Place on cookie sheet. Immediately sprinkle coffee over some of the nuggets. Drizzle remaining melted chocolate over some of the nuggets if desired. Refrigerate about 10 minutes or just until set. Serve at room temperature. Store in airtight container at room temperature.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 30 mg
SPINACH-PECAN NUGGETS
These make a very tasty finger food, either eaten alone or served with a favorite dip. They can be made ahead of time and frozen.
Provided by FoodBooksSangria
Categories Cheese
Time 1h32m
Yield 4 1/2 dozen, 9-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly oil cookie sheet or foil.
- Mix spinach, cheese, eggs & stuffing. Add butter, onion, seasonings & pecans and mix thoroughly. Shape into quarter-sized balls. Baked on cookie sheet (oiled, or lined with oiled foil) at 350 degrees F for 20 minutes. (In my oven, when baking the entire batch of nuggets, it took longer--about 32 minutes--to get them done to the degree I wanted, with some small spots of browning on the nuggets.) Serve hot.
- Can prepare ahead & freeze after baking. To reheat, take out of freezer & heat 20 minutes at 350 degrees F.
Nutrition Facts : Calories 384, Fat 35.3, SaturatedFat 13.9, Cholesterol 191.4, Sodium 363.6, Carbohydrate 7.9, Fiber 3.6, Sugar 2.6, Protein 12.5
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LOOK AGAIN: SPINACH NUGGETS - HAPPY HEALTHY MAMA
From happyhealthymama.com
3.8/5 (4)Total Time 464916 hrs 59 minsCategory Main MealCalories 80 per serving
- p id=”instruction-step-2″>2. Put the almonds in a food processor and process until they are a fine crumb (you could probably use almond meal instead if you prefer).
- id=”instruction-step-3″>3. Add the spinach and pulse until the spinach is finely chopped and you have a green crumb-like mixture. Set aside. (If you don’t have a food processor, you can do the chopping by hand. Just chop everything very finely.
- “instruction-step-4″>4. Whisk the two eggs in a medium bowl. Add the spinach-almond mixture, 1/2 cup of the breadcrumbs, flaxseed, basil, oregano, and cheese and mix well.
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