Popeye's Favorite is One of Mine TOO!

When you think Popeye, you think spinach-"He's strong to the finish cause he eats his spinach. He's Popeye the Sailorman."

How did Popeye know to eat a can or two of spinach everytime Brutus and he had a tussle? Popeye knew what he was doing. Spinach is chock full of phytonutrients. This leafy green is an excellent source of magnesium, folate, manganese, iron, calcium, potassium, vitamins C, K, A, B2, and B6. It’s a very good source of protein, phosphorus, vitamin E, zinc, dietary fiber and copper. Plus, it’s a good source of selenium, niacin, and omega three fatty acids.


I love what you can do with spinach. Fresh, it adds color and texture to salads. Add it to soups, dips, and smoothies. Saute it with olive oil, garlic, and a splash of low sodium soy sauce for a great side dish. Mix spinach with feta as a stuffing for spanakapita. Mix it with ricotta for a stuffing for ravioli. Lately, I have included spinach in some of my favorite chicken recipes.

Spinach and Feta Stuffed Chicken Breasts
1. Saute a large bowl (about 1 store-bought bag) of spinach with 1 TBSP olive oil a 2 cloves minced garlic. Add 1/2 chopped onion sauteed. Cook until competely wilted.
2. Drain spinach mixture. in collender. Push liquid out of spinach mixture.
3. Add spinach mixture to food processor. Add a pack of feta and one egg. Pulse until all ingrediants are just incorporated.
4. Flatten 4-6 boneless chicken breasts and place on flat surface.
5. Spread a good portion on each chicken breast and roll up chicken breasts. Put aside.
6. Gently take three pieces of phyllo dough and spread with melted butter.
7. Place rolled chicken breast on the phyllo. Roll chicken breast in phyllo dough folding in sides as you roll.
8. Place on cookie sheet and brush outside with melted butter.
9. Bake 400 degrees until brown-about 25 minutes.


Chicken Francese
1. Cut 2 chicken breasts lengthwise to make 4-6 cutlets. Lightly flour cutlets. Saute floured cutlets in 2 TBSP olive oil until very lightly browned. Remove breasts from pan and set aside.
2. Mince 2 cloves of garlic and saute in pan that you cooked chicken. Add juice of 2 freshly squeezed lemons, 1 cup white wine, 1 chicken bullion cube and 1 teas. butter. Reduce lemon sauce till a little more half the amount.
3. Return chicken to sauce. Saute until fully incorporated.
4. With stove on medium, add two huge handfuls of fresh spinach. Cover until spinach is wilted. Sprinkle with 1 cup mozzerella. Cover until cheese is melted.
5. Serve over cooked pasta. I prefer quinoa spaghetti.