Spinach Broccoli Bars Recipes

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SPINACH- BROCCOLI BAKE



Spinach- Broccoli Bake image

A wonderful, healthy side dish. Even the kids loved it! I added a bit of parmesan sprinkled on top. From the back of a Pictsweet Spinach bag.

Provided by Mama2boys

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach
2 cups frozen chopped broccoli
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1/2 cup mayonnaise
1 egg, well beaten
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder

Steps:

  • Place frozen spinach in a container and cover with water. Bring to a boil.
  • Cover and simmer for 4 minutes, drain.
  • Place frozen broccoli in container and cover with water. Boil 3 minutes.
  • (I combined the two steps above and boiled for 4 minutes in the same container).
  • In large mixing bowl combine soup, mayonnaise, egg, and spices.
  • Add cooked spinach and broccoli, mix well.
  • Pour into greased quart.
  • Bake at 350°F until firm.

Nutrition Facts : Calories 241.3, Fat 16.3, SaturatedFat 3.1, Cholesterol 60.5, Sodium 934.9, Carbohydrate 19.3, Fiber 4.6, Sugar 4.8, Protein 8.1

PASTA WITH BROCCOLI-SPINACH BUTTER



Pasta with Broccoli-Spinach Butter image

This recipe makes planning a weeknight dinner easier than ever. Deep green broccoli, spinach and parsley are combined with butter, then stirred into pasta for a simple but flavor-packed meal. The butter can be frozen for up to 2 months, so a quick supper is never far away. Additionally, the pasta can be eaten hot or cold, making it perfect for packing for lunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings, plus additional broccoli-spinach butter (about 8 tablespoons)

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
12 ounces pasta
5 ounces frozen or fresh broccoli florets, thawed if frozen
4 ounces frozen, chopped spinach, thawed and squeezed completely dry
1 cup fresh parsley leaves and stems, stems roughly chopped
1 clove garlic
1 stick (8 tablespoons) unsalted butter, at room temperature

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
  • Meanwhile, pulse the broccoli, spinach, parsley leaves and stems, garlic, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
  • Melt 4 tablespoons of the broccoli-spinach butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
  • Tightly wrap the remaining broccoli-spinach butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.

SPINACH 'N' BROCCOLI ENCHILADAS



Spinach 'n' Broccoli Enchiladas image

I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! -Lesley Tragesser, Charleston, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, chopped
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup finely chopped fresh broccoli
1 cup picante sauce, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese, divided
8 flour tortillas (8 inches), warmed

Steps:

  • Preheat oven to 350°. In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through., Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top., Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 246 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 614mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

SPINACH LINGUINE WITH HAM AND BROCCOLI



Spinach Linguine with Ham and Broccoli image

With only small amounts of ham and good-quality Parmesan cheese, we've added lots of flavor to this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

2 teaspoons olive oil
2 ounces cooked ham, cut into 1/2-inch pieces
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups low-fat (1 percent) milk
Coarse salt and ground pepper
2 ounces reduced-fat bar cream cheese
10 ounces spinach linguine
1 head broccoli, stems peeled and sliced 1/4-inch thick, florets cut into bite-size pieces
3 tablespoons grated Parmesan cheese

Steps:

  • In a 3-quart heavy-bottom saucepan, heat oil over medium. Add ham, and cook, stirring occasionally,until starting to brown, about 3 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Stir in flour; cook 1 minute.
  • Stir in milk, and season with salt and pepper. Cook, stirring often, until mixture is slightly thickened,4 to 5 minutes. Stir in cream cheese; cook until melted, about 1 minute.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding broccoli during final 3 minutes. Drain; transfer pasta and broccoli to a large bowl. Add cream-cheese sauce and Parmesan, and toss to combine. Serve immediately.

Nutrition Facts : Calories 481 g, Fat 11 g, Fiber 10 g, Protein 23 g

CREAMY BROCCOLI-SPINACH DIP



Creamy Broccoli-Spinach Dip image

A classic dip gets a wake-up call when fresh broccoli florets are swapped in for canned artichokes. And since this version is served at room temperature, you don't even have to turn on the oven!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 2 1/2 cups

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic (from 1 clove)
12 ounces small broccoli florets (about 5 cups)
Kosher salt and freshly ground pepper
4 packed cups baby spinach leaves
1 cup whole-milk ricotta
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
2 tablespoons shredded fresh basil
1/4 cup grated Parmesan
Rye crispbread, for serving

Steps:

  • Heat oil in a large skillet over medium. Saute garlic until fragrant, about 30 seconds. Add broccoli, a pinch of salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add spinach to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon.
  • Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan.
  • Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.

SPINACH BROWNIES



Spinach Brownies image

They look like brownies, but they're not sweet! Here's a wonderful way to have spinach. This is a treat my girls love to eat. Two 10 ounce packages frozen spinach, cooked, may be substituted for fresh.

Provided by BOWLINGNUT

Categories     Appetizers and Snacks     Cheese

Time 55m

Yield 24

Number Of Ingredients 9

1 (10 ounce) package spinach, rinsed and chopped
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 eggs
1 cup milk
½ cup butter, melted
1 onion, chopped
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat, drain, and set aside.
  • In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.
  • Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Nutrition Facts : Calories 92.2 calories, Carbohydrate 5.6 g, Cholesterol 32.5 mg, Fat 6 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 216.4 mg, Sugar 0.9 g

SPINACH BARS



Spinach Bars image

Whenever I take these to a party they are gone in a flash, unless I eat them first, which usually happens then I have to make a second batch and... Try it. You'll love it.

Provided by MissMia

Categories     Vegetable

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

10 ounces spinach
1 cup flour
1 teaspoon baking soda
1/2 cup extra-sharp cheddar cheese
1 cup milk
2 eggs
1 cup onion, minced
6 tablespoons butter

Steps:

  • Preheat oven to 350.
  • Beat eggs and milk together.
  • Add dry ingredients and mixed until just mixed.
  • Spread in a 9x13 ungreased baking pan.
  • Bake for 30 minutes.
  • Cook slightly and cut into squares about the size of a deck of cards.

Nutrition Facts : Calories 146.7, Fat 9.3, SaturatedFat 5.6, Cholesterol 54.9, Sodium 231, Carbohydrate 11.1, Fiber 1, Sugar 0.8, Protein 5

SESAME SPINACH AND BROCCOLI



Sesame Spinach and Broccoli image

Categories     Leafy Green     Side     Sauté     Vegetarian     Quick & Easy     Broccoli     Spinach     Summer     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

1/2 bunch broccoli (about 1/2 pound)
1 garlic clove
1 tablespoon sesame seeds
1 teaspoon vegetable oil
1/4 teaspoon dried hot red pepper flakes
1 bunch spinach (about 1 pound)
2 teaspoons Asian sesame oil

Steps:

  • Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste.

SPINACH BROCCOLI SALAD



Spinach Broccoli Salad image

Are you getting a little tired of steamed broccoli? You may want to try this attractive broccoli-spinach combo salad from Edna Hoffman of Hebron, Indiana for a little variation. The dressing is made with avocados, which contain some of the healthier fats recommended in our heart-health article.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings (1 cup dressing).

Number Of Ingredients 15

1 package (10 ounces) fresh spinach, torn
3 cups fresh broccoli florets
1 cup shredded carrots
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons sunflower kernels
CUCUMBER AVOCADO DRESSING:
1 medium cucumber, peeled, seeded and chopped
1/2 medium ripe avocado, peeled and chopped
1/4 cup chopped green onions
4 teaspoons white wine vinegar
1 tablespoon water
1 garlic clove, minced
2 teaspoons honey
1 teaspoon minced fresh dill
1/4 teaspoon salt

Steps:

  • In a large bowl, combine the spinach, broccoli, carrots, water chestnuts and sunflower kernels. In a blender or food processor, combine the dressing ingredients; cover and process until smooth. Serve with salad.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SPINACH FETTUCCINI WITH BROCCOLI AND HAM



Spinach Fettuccini with Broccoli and Ham image

This lovely pasta recipe I've learned from my father-in-law. The creme fraiche tastes great with ham and broccoli. I hope you will enjoy it.

Provided by CEESBEES

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 4

Number Of Ingredients 7

12 ounces spinach fettuccini pasta
1 tablespoon olive oil
1 small onion, chopped
12 ounces chopped cooked ham
1 pound broccoli florets, blanched
½ cup creme fraiche
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
  • Heat oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in ham, and heat through. Mix onion, ham and broccoli with pasta in pot. Mix in creme fraiche until evenly coated.

Nutrition Facts : Calories 609 calories, Carbohydrate 55.3 g, Cholesterol 87.8 mg, Fat 32.3 g, Fiber 5.6 g, Protein 29.4 g, SaturatedFat 13.2 g, Sodium 1316.6 mg, Sugar 4.9 g

SPINACH BROCCOLI BARS



SPINACH BROCCOLI BARS image

Yield 6

Number Of Ingredients 10

4 Tbsp. butter
3 eggs
1 c. flour
1 c. milk
1 tsp. salt
1 tsp. baking powder
1 lb. cheddar cheese, grated
10 oz. broccoli/spinach (frozen)
1 small onion or shallot, chopped
1/2 cup mushrooms, chopped

Steps:

  • In a 9' x 13' pan, melt butter. Mix remaining ingredients together and spoon into pan. Bake at 350 degrees for 35 minutes. Cool slightly before cutting into squares.

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Top Asked Questions

How to cook Broccoli and spinach together?
Broccoli and Spinach together in a neat little ball that can easily serve as an appetizer, snack, or dinner. Trim broccoli and steam until slightly wilted but still a little crunchy. Remove from heat and set aside to slightly cool. Meanwhile lightly toast bread for crumbs. Put bread in food processor to make crumbs.
What are some good recipes to make with Broccoli?
Add garlic powder, oregano, and basil to bread crumbs. Chop steamed broccoli into small pieces and put into medium mixing bowl. Add bread crumbs, garlic, onion, parmesan cheese, beaten eggs and chopped spinach. Mix and form into balls.
What are broccoli parmesan spinach balls?
Broccoli Parmesan Spinach Balls are a tasty, portable snack or appetizer. Can also easily be served as a main course option with any of your favorite sides.
Is Spinach and broccoli good for You?
Both spinach and broccoli are loaded with healthy fiber, which not only helps with digestion and moving stool through your intestines, but can also help with overall gut health. This recipe is super easy to cook and requires minimal prep work. Go for it! I also love this spinach broccoli skillet because its 100% vegan and satisfying.

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