I have a near-compulsive fear that I won’t eat vegetables before they go bad, so I cooked and froze two delicious leafy green lunch items, so I’ll give you some recipes!
Italian Wedding Soup
1/2 lb. ground turkey or beef (I used turkey)
2 tsp. salt
1 tsp. pepper
1/2 tsp. each of rosemary, oregano and garlic powder
1 Tbsp. bread crumbs
1 tablespoon olive oil
1 small onion, finely chopped
5 cloves garlic, smashed
4 cups chicken stock
1/2 cup Israeli couscous (or orzo, ditalini, whatevs)
1 cup chopped spinach
Make meatballs by piling meat, salt, pepper, other seasoning, bread crumbs and eggs in a bowl and then mixing by hand until everything is just blended. (Nobody likes a tough meatball).
Heat oil in soup pot and add onion and garlic, then make little meatballs and drop them into the oil. Cook until outside of meatballs is browned, then add chicken broth.
Bring soup to a light boil, then add couscous. Cook for 8 minutes, then add spinach. Cook for another 4 minutes, et voila!
1 1/2 cups spinach
1 Tbsp. cottage cheese
Salt, pepper, garlic, cumin to taste
One tube Pillsbury crescent rolls
Lightly steam spinach, mix with the cottage cheese and seasonings. Divide into four portions. Sandwich each portion between two triangles of crescent dough. Bake for 15-20 minutes at 350.
P.S. Obviously I would totally make my own pastry instead of using canned stuff, but my kitchen is too little. No counter space! Don’t judge me.
In any case, I’m hoping my muscles will pop out like little baseballs strapped onto my biceps every day at lunch from all the spinachy deliciousness. I’ll keep you posted!