Spinach Cheese Ranch Delight Rsc Recipes

EASY CHEESY SPINACH

Steps:

• Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.
• BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.

ORIGINAL RANCHANDREG; SPINACH DIP

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
• Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

BAKED SPINACH AND CHEESE RANCH POTATO CAKES #RSC

Steps:

• 1) Preheat oven to 400 degrees F. Generously coat a 13 x 9-inch pan with nonstick cooking spray.
• 2) Combine drained potatoes, spinach, shallots, 5 teaspoons seasoning mix, black pepper, Parmesan cheese, 1 teaspoon lemon juice and flour in a large bowl. Mix well.
• 3) Using a 1/4-cup measure, drop 8 small mounds of mixture onto prepared baking sheet. Lightly press each mound to form a cake that is 1-inch high. Spray tops lightly with nonstick cooking spray. Bake for 30 minutes.
• 4) Meanwhile, combine yogurt, mayonnaise, remaining 5 teaspoon seasoning mix and 1 teaspoon lemon juice in a small bowl. Mix well.
• 5) Transfer potato cakes to a serving platter and top each with a small dollop of yogurt sauce. Garnish with lemon slices.Serve immediately. Yield: 8 potato cakes.

ORIGINAL RANCH SPINACH DIP

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
• Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

SPINACH & FETA CHEESE STUFFED CHICKEN BREAST #RSC

Steps:

• Pre heat oven to 350 degrees.
• Prepare chicken for stuffing~ beat 4 chicken breasts until thin and wide.
• Cook spinach and minced garlic and olive oil on top of stove until done.
• Prepare Feta cheese mix: In medium bowl, mix together Feta cheese, 1 tablespoon lemon juice, 1 tablespoon of Hidden Valley original Ranch seasoning, 4oz of cream cheese and 1/2 cup of parmesan cheese.~ add cooked spinach to this bowl and mix.
• Spread spinach mixture onto each chicken breast.
• Fold chicken around the spinach mix, like a hard taco shell. Secure with a toothpick.
• Mix together 2 cups bread crumbs and 1 oz of Hidden Valley original Ranch seasoning mix. Roll Each breast in the bread crumbs until well coated.
• After coating a glass baking dish lightly with your favorite non-stick spray, place the 4 prepared chicken breasts and pour the 1/2 cup of melted butter on top.
• Cook in the oven at 350 degrees for 30 minutes.
• Garlic cream sauce topping.
• Heat heavy cream in a skillet at medium heat, until just about to boil.
• Add lemon zest from 1 whole lemon along with its juice.
• Turn heat down to low, add the dash of garlic powder and the 1/4 teaspoon of salt. Stir for 1 minute.
• Add 1/2 cup parmesan cheese and stir until melted.
• This sauce should take approximially 10 minutes to prepare. So in 20 minutes your stuffed chicken breast will be ready. After you take them out. Serve them on the plate, poor a little sauce on top and you will have a whole lotta yum! Enjoy your Spinach & Feta stuffed Chicken Breasts.

SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC

Steps:

• Butterfly chicken breast and drizzle with olive oil.
• Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
• In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
• Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
• Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.

CHEESY CREAMED SPINACH

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

RANCH SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, red pepper, cheese, olives and onion. Add dressing; toss to coat.

SPINACH DELIGHT ( LANA'S SPINACH SALAD)

Steps:

• Mix dressing ingredients together in jar (be sure to mix very thoroughly and if making ahead, mix thoroughly again before serving).
• Place all salad ingredients in a large salad bowl and toss together.
• Toss in salad dressing just before serving.
• Note: The spinach tends to wilt quickly in the dressing so it is very important not to add the dressing until you are ready to serve.