Double Spinach Bake
1 Tbsp. olive oil
8 ounces uncooked spinach fettuccini noodles
1 cup fresh mushroom slices
1 green onion with top, finely sliced
1 clove garlic, minced
4-5 cups fresh spinach, coarsely chopped
1 Tbsp. water
15 ounces ricotta cheese
1 cup milk (2%)
1 egg, beaten
1/2 tsp. ground nutmeg
1/2 tsp. ground black pepper
1/4 cup shredded Swiss cheese
Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside. In medium skillet, add olive oil, mushrooms, green onion and garlic. Cook and stir over me- dium heat until mushrooms are softened. Add spinach and water. Cover and cook until spinach is wilted, about 3 minutes.
Combine ricotta cheese, milk, egg, nutmeg and black pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
Coat shallow 1 1/2 quart casserole with cooking spray. Spread noodle mixture in casserole. Sprinkle with Swiss Cheese. Bake 25-30 minutes or until knife inserted in center comes out clean.
Chicken Enchiladas
2 cups cooked, chopped or shredded chicken
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 cup sour cream
1 tsp. chili powder
1/4 tsp. salt
1/8 tsp. red pepper
10-6” flour tortillas
1 1/2 cups red enchilada sauce
1/2 cup sliced black olives
1/2 cup thinly sliced green onion tops
Combine chicken, 1 cup each cheddar cheese and Monterey Jack cheese, sour cream and seasonings. Spread 1/4 cup chicken mixture on each tortilla; roll up tightly. Pour 1/2 cup chicken mixture and enchilada sauce on bottom of 12×8 inch baking dish. Place filled tortillas in baking dish, seam side down, top with remaining sauce. Sprinkle with remaining cheeses. Bake at 350 degrees, 20 minutes or until thoroughly heated through. Top with olives and green onions. Serves 5.