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This low-carb burger replaces the typical bun with roasted portobello mushroom caps. Creamy tzatziki and crisp sliced red onion add texture and flavor to this easy Greek-inspired burger recipe. Form into four 4-inch patties. Place on the prepared baking sheet. Brush oil all over the portobellos, then sprinkle with the remaining 1/4 teaspoon each salt and pepper. Place the mushrooms on a wire rack placed over another large rimmed baking sheet....

Prepare pasta according to package directions; drain. Heat oil in a large skillet over medium-high. Add mushrooms; cook, stirring often, until lightly browned, 5 to 6 minutes. Add garlic; cook, stirring occasionally, until mushrooms are soft, 3 to 4 minutes. Add spinach; cook, stirring constantly, until wilted and liquid evaporates, 4 to 5 minutes. Stir together pasta, mushroom mixture and marinara in a large bowl. Spoon mixture evenly into prepared baking dish; sprinkle evenly with cheese....

Serve with a mixed green salad with sherry vinaigrette. Add onion; cook, stirring occasionally, until brown, 8 to 10 minutes. Increase heat to medium and add sausage, garlic and pepper. Cook, breaking up the sausage with a wooden spoon, until cooked through, 3 to 5 minutes. Add spinach a handful at a time and cook, stirring, until wilted, 3 to 4 minutes. Position rack in upper third of oven; preheat broiler to high....

They require minimal prep and can be customized to your taste. Place chicken on the prepared baking sheet. Sprinkle all over with salt, thyme and pepper. Set aside to cool, then slice into bite-size pieces. Divide spinach among 4 single-serving lidded containers (2 cups each). Seal the salad containers and refrigerate for up to 4 days. Transfer 1 1/2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 5 days....

Serve with steamed green beans. Bring a large pot of water to a boil and cook noodles according to package instructions. Drain and set aside. Photo: Penny De Los Santos Heat butter and 1 tablespoon oil in the pot over medium heat until the butter is melted. Add onion and celery; cook, stirring occasionally, until soft, about 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid evaporates, 3 to 5 minutes....

Heat 1 tablespoon oil in a large skillet over medium heat. Add bacon and shallot and cook, stirring, until the bacon is crisp, 4 to 5 minutes. Immediately pour the warm vinaigrette over the spinach mixture and toss to coat. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

Puff pastry surrounds the savory filling, adding a crispy golden crust on the outside. Coat a 24-cup mini muffin pan with cooking spray. Heat oil in a large skillet over medium heat. Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn Add onion; cook, stirring occasionally, until tender, about 3 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 30 seconds. Add artichokes; cook, stirring occasionally, until liquid has evaporated, about 1 minute....

If you’re packing this grain bowl for work, combine the dressing ingredients in a small container. When you’re ready to eat, shake the dressing well, add it to the salad and toss. Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of microwavable quinoa. Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless Top each salad with berries, cheese and almonds. Cover and chill until ready to serve....

It’s so berry delicious that you’ll be making it every morning. Its easy to enjoy thisSpinach Smoothie, thanks to its balance of delicious ingredients! Our version includes bananas for sweetness, strawberries for flavor and plant-based milk for a touch of creaminess. Photo: Casey Barber Whirled together, theyre not only tasty, but offer some great health benefits to boot. How to Make a Spinach Smoothie 1. If you use mature spinach, remove any tough stems and roughly chop the leaves to measure 112 cups....

This protein-packed hummus sandwich features a topping of crisp veggies, feta cheese and sweet, tangy sun-dried tomatoes. Sun-dried tomatoes in oil have a soft texture perfect for sandwiches. Top with the remaining 4 slices, hummus-side down. Photo:Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum Cut the sandwiches in half diagonally and serve. Made from sesame seeds,tahini is full of healthy fatand a little plant protein. Whole-wheat bread is made with the entire wheat kernelbut just wheat, no other types of grains....

See the juicing variation below to make this spinach-apple juice recipe in a blender. See Blender Variation.) Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Photo: Erica Allen Tips No juicer? Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied....

Heat oil in a large skillet over medium-high heat. Add gnocchi and cook, stirring frequently, until browned, about 5 minutes. Stir in sausage, artichoke hearts and the spinach. Cook, stirring, until heated through, about 3 minutes. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

These spinach-feta cakes are the best grab-and-go solution for busy mornings, quick lunches or portable snacks. These savory cakes combine plenty of spinach with the tangy creaminess of feta cheese. Baking them in a muffin tin ensures portions are perfectly sized and easy to grab. Photo:photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle Enjoy these cakes warm straight from the oven or made ahead and reheated. Coat a 12-cup muffin tin with cooking spray....