MAKE AHEAD


Eat your spinach!


Did you know that one cup of frozen spinach contains more potassium than a banana? Plus, it’s an excellent source of vitamins A, C and K for healthy skin, hair and bones. Spinach also contains plenty of calcium, magnesium and iron to keep energy high and bones strong. No wonder it was Popeye’s favorite food!


SPRING VEGGIE AND CHICKEN POT PIE


This unusual pot pie is topped with crisp and buttery crescent roll dough. We’ve used frozen vegetables but you could easily use fresh— just cook them until tender crisp before proceeding with the recipe.


PREP TIME 25 MIN. – COOK TIME 45 MIN. READY IN 1 HOUR 10 MIN. – SERVINGS 4


Fast, fresh and healthy


Here’s how to wake up your cooking and eating routine this spring: • Add something fresh to each dish. • Aim to try at least one new produce ingredient every week.


• Prep veggies as soon as you get them home so they’re ready to use in a flash.


DIY veggie wash


Mix 1 cup water, ¼ cup white vinegar and 2 tbsp lemon juice in a spray bottle. Spray produce, wipe thoroughly and rinse.


4 large eggs 8 oz light chive & onion cream cheese, room temperature ½ lb sliced chicken breast 1 (16 oz) pkg frozen peas, thawed


1 (16 oz) pkg frozen green beans, thawed 1 (16 oz) pkg frozen chopped spinach, thawed 2 (8 oz) pkg refrigerated crescent roll dough


STEP 1 Preheat the oven to 350°F. Grease a 7x11-inch baking dish or a 9x9-inch dish. Beat together the eggs and cream cheese and mix in the chicken breast, peas and green beans. STEP 2 Drain the spinach in a sieve, pressing with a spatula to remove as much moisture as possible. Add to the cream cheese mixture. Season with salt (in moderation) and pepper. Grease a baking dish and fill with the vegetable cream cheese mixture. Cover with the crescent roll dough, pushing the dough down the sides. Using a knife, cut 2 slits in the dough for steam to escape. STEP 3 Bake about 45 min. or until golden brown. Cover with foil if the dough gets too dark.


Per serving: 813 calories, 38g fat, 20g saturated fat, 325mg cholesterol, 1171mg sodium, 77g carbohydrate, 13g fiber, 19g sugar, 41g protein


58 MARCH/APRIL 2016


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