Tortellini Florentine Soup

Serves: 6-8

Ingredients:

• 6-8 cups vegetable broth
• 1 bag frozen cheese tortellini
• 1 Jar of pasta sauce (either full jar or about 3/4 of jar)
• 1 box/bag of fresh spinach
• shredded Parmesean (optional for serving)

Directions:

1. Bring broth to a boil
2. Add tortellini and cook until al dente. 
3. Lower heat to a simmer. Add the pasta sauce and stir in spinach
4. Simmer everything together until the spinach is good and wilted.
5. Serve with shredded Parmesean cheese on top.

~Recipe via Stephanie

Fancy rice & beans

Ingredients:

• 1 cup rice
• 1 sweet potato
• 1/2 can black beans or kidney beans
• large handful spinach
• 1/4 cup cheddar cheese, grated
• salt & pepper
• garlic powder
• Salsa for serving

Directions:

1. Cook rice.
2. Either bake or boil sweet potato.
3. Once rice and potatoes are cooked mix them together.
4. Add black or kidney beans, finely chopped spinach (to mask it for the littles) and cheese to taste.
5. Season with salt, pepper and garlic powder.
6. Serve with salsa on top.

~Recipe via Stephanie

Spinach, Onion & Cheese Enchiladas

*These pictures show a half portion of the recipe below.

**This recipe is documented based on memory from what I do in my kitchen.  All amounts listed are approximate so feel free to adjust according to taste!

Serves about 4

Ingredients:

• ·         16 oz (or more if you like it saucy!) jar of enchilada sauce (I use Nanitas, but anything will do!)
• ·         12-15 oz of fresh spinach
• ·         Whole yellow onion diced
• ·         12 oz (or more if you like it cheesy!) of shredded Monterey or cheddar cheese
• ·         12 corn tortillas
• ·         3 tablespoons of olive or other vegetable oil for frying
• ·         9x13 baking dish

Preparation:

1. Preheat oven to 350°
2. Sauté diced onion in oil in frying pan (you can add more oil if you need to) over medium/high heat until onions are translucent.  Add spinach and stir.  When spinach is wilted, add about half of the jar or more of enchilada sauce and completely cover spinach and onions.  Turn heat down to medium/low and let simmer.
3. Place stacked tortillas all together in foil and wrap and put in the oven to soften them up.  You can also put each one individually on an oiled frying pan; while this option is better and makes the tortillas more workable, that takes a long time. 
4. Spread sauce over the bottom of the baking dish. 
5. When tortillas are warm and soft, it’s time to fill them.  Turn heat off of the spinach mixture.  Scoop a couple of spoonfuls (you really don’t need much) of the spinach mixture into each tortilla and then sprinkle with a little cheese.  Roll the tortilla up and place in the baking dish ‘open’ side down.  Place all wraps side by side in the pan.
6. Spoon remaining sauce over the tortilla wraps, spreading sauce to cover every square inch.  Sprinkle remaining cheese over the top.  Put in oven uncovered and cook for 25+ minutes (cheese should be completely melted; if you want the cheese a little bit browned, it will take more like 30-35 minutes).
7. Serve with sour cream, avocado/guac, lettuce, rice and any other condiments/sides that you like.

~Recipe from Stephanie M.