Undeniably Delicious Spinach Dishes

Directions:

1. Combine the quinoa and barley in a small sauce pan. Add 1 cup of water, bring to a boil. Once boiling, reduce to a low simmer, cover and let cook for about 20 minutes until water is fully absorbed. Transfer quinoa and barley to a large bowl.
2. Heat the olive oil in a large skillet over medium heat. Add the shallots, cook 1 minute then add the garlic, cook for about 30 seconds until fragrant. Add the spinach and cook for about 1-2 minutes until wilted.
3. Add the mixture to the large bowl with the quinoa and barley.
4. Beat the eggs and milk together in a small bowl then add to the large bowl. Add the breadcrumbs, cheddar and salt and pepper to taste. Stir everything together until well incorporated.
5. Using the same skillet, add about 1 tablespoon of cooking oil of choice and heat over medium-high. Shape the mixture into patties and cook for about 3 minutes on each side until golden brown. Transfer to a paper towel lined rack to drain.
6. Add oil to the pan as necessary while cooking the patties.

For the Creamy Buffalo Dip

1. Combine the cream cheese and yogurt in a small bowl and stir until mixed together and smooth.
2. Add the buffalo sauce and stir until incorporated.

Directions:

1. Preheat oven to 375 degrees. Line a baking sheet with foil and spray with non-stick spray. Set aside. Place the chicken breasts on a cutting board and gently cut a pocket into each breast’s longest side. Drizzle each with the olive oil and coat well.
2. In a small bowl, combine the paprika, 1/2 teaspoon salt, garlic powder, and onion powder. Mix well and sprinkle over the chicken breast. Set aside.
3. In a mixing bowl, combine the cream cheese, Greek yogurt, Parmesan, spinach, garlic clove, red pepper and remaining salt. Mix until smooth. Stuff the spinach mixture into the pocket of each chicken breast and place the stuffed breast onto the prepared baking sheet.
4. Bake, uncovered, for 15 to 25 minutes or until chicken is cooked through and lightly browned. Let cool slightly before serving.

Directions:

1. Add everything but the liquid from the chickpeas to a blender or food processor.
2. Pulse, adding the chickpea liquid as needed to get things moving, until the hummus is completely smooth.
3. Scoop into a serving dish and drizzle with olive oil and paprika if desired.

Directions:

1. In a skillet, sauté onions in olive oil until transparent. Add garlic and sauté another two minutes.
2. Add spinach and basil or oregano for taste, then cover until spinach is wilted. Before serving, add balsamic vinegar.