Spinach pasta with shrimp

53 sugar calories

~Shopping List~

  • 3/4 cup spinach pasta, cooked
  • 4 medium shrimp
  • 3 cherry tomatoes, sliced
  • 1 Tbsp fresh parsley, chopped
  • Olive oil
  • 1/2 garlic clove, minced
  • Dash red pepper flakes
  • Salt and pepper

~To do~

Heat grill or broiler on high, brush shrimp with olive oil, and season with salt and pepper.  You can skewer the shrimp if it makes them easier to handle the grill.  Place in the broiler or on the grill, and cook 2 minutes on each side until pink throughout.  Toss with pasta, tomatoes, parsley, garlic, and red pepper flakes.  Drizzle with olive oil, and season with salt and pepper.


Add a little chopped spinach and parmesan on top.

Sweet spinach salad

139 sugar calories

~Shopping List~

  • 1-2 cups baby spinach, washed
  • 1-2 Tbsp olive oil
  • 1/2 lemon
  • 1/4 pear, diced
  • 2 Tbsp pecans, chopped
  • 1/4 cup blue cheese, crubmled
  • Salt and Pepper
  • 1 small baguette or whole-wheat bread, toasted

~To do~

Put spinach in a medium-sized bowl or on a plate; if the pieces are too big, give them a quick chopping.  Drizzle on the olive oil, squeeze on lemon juice, and sprinkle with salt and pepper.  Top with the pear, pecans, and blue cheese crumbles.  Taste, and add more salt and pepper, if needed.  Serve with warm baguette or toast, topped with butter.


Swap the baguette for a whole-wheat tortilla to turn it into a wrap.

Classic Chicken-Spinach Lasagna

~ Shopping List ~

  • 12 lasagna noodles
  • 1 large onion
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1.33 lbs. cooked shredded chicken
  • 2 jars (700ml each) pasta sauce
  • 1/4 cup fresh chopped parsley
  • 500 grams ricotta cheese
  • 300 grams fresh chopped (cooked) spinach
  • 1 egg
  • 3/4 cups mozzarella cheese

~ What to do ~

Preheat oven to 350 degrees (F).  Cook lasagna noodles according to package.

Sauté onion and garlic in oil until tender.  Add chicken.  Stir in pasta sauce and parsley.  Simmer for 5 minutes.

In a separate bowl combine ricotta cheese, spinach and egg.

Assemble the lasagna:  Spread 1/4 of the sauce mixture in the bottom of a 13″ x 9″ baking dish.  Top with 3 noodles, another 1/4 sauce, another 3 noodles, ricotta cheese mixture, another 3 noodles, another 1/4 sauce, the 3 remaining noodles, the remaining sauce.  Finally, top with mozzarella.

Cover with foil and bake for 45 minutes.  Remove foil and bake another 15 minutes (or until bubbling).  Let cool 15 minutes before serving.

This is a great prepare ahead meal.