SPINACH POTATO SOUP
Ready in 30 minutes or less
Serves: 4

2 c. cubed peeled potatoes (1-1/2-in. pieces
1-1/2 c. water
1 T. dried minced onion
1 tsp. imitation chicken boullion granules

1/2 tsp. garlic salt
1 c. thinly sliced fresh or chopped frozen spinach
1 c. whipping cream
1/4 tsp. ground nutmeg

In a saucepan, combine the first 4 ingredients; bring to a boil. Cook until potatoes are tender, about 10 minutes. Add remaining ingredients and cook until spinach is tender and heated through.

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Vermont Cheddar Pie

Ingredients:

2 cups frozen hash browns, thawed
1 cup Vermont cheddar cheese, grated
1 medium onion, coarsely chopped
1 teaspoon seasoned pepper
2 teaspoons garlic powder
1/3 cup frozen chopped spinach, thawed
1/3 cup pecorino romano cheese, grated
2 eggs
1/2 cup milk (soy)
2 tablespoons parsley flakes
2 teaspoons paprika
1/3 cup feta cheese, crumbled

Steps:

Grease a 9-inch pie plate.

Combine potatoes with all but 1/8-cup of the onions and press mixture into pie plate to form crust. Sprinkle crust with seasoned pepper and garlic powder.
Spread spinach evenly over seasoned crust. Top with crumbled feta cheese, grated cheddar cheese, and grated romano cheese.
Whisk together eggs and milk and pour over cheeses, working from edge of pie toward middle in a spiral pattern.
Position reserved 1/8-cup onion on top of cheeses in center of pie. Sprinkle parsely flakes in a ring around onion. Then sprinkle paprika around parsley to make an outside ring.

Total preparation time: 25 minutes
Serves: 6
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SPINACH POTATO SOUP
Ready in 30 minutes or less

Serves: 4-6

3 c. milk (soy)
1 can (15 oz.) sliced potatoes, drained
1 pkg. (10 oz.) frozen creamed spinach, thawed
1/2 tsp. dried basil
1/2 to 3/4 tsp. garlic salt

Combine all ingredients in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool slightly. Transfer mixture to a blender; cover and process until small pieces of potato remain. Return to the pan and heat through.

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TOMATO FLORENTINE SOUP
(4 servings)
1 can condensed tomato soup (10.75oz)
1 can (14.5oz) diced tomatoes, undrained
1 can (15.5oz) garbanzo or kidney beans, drained and rinsed
3 cups canned vegetable broth
½ cup small macaroni or other small pasta
5oz leaf spinach, thawed and pressed to remove excess liquid (stems removed)
1½ tsp. dried oregano
1½ tsp. dried basil
pepper to taste

1. Combine the tomato soup, diced tomatoes, beans, broth and macaroni in a soup pot. Bring to a boil, then simmer 10 to 15 minutes. If the soup gets too thick, add water or additional chicken broth to reach desired consistency.
   2. Coarsely chop spinach and add with seasonings to the soup. Simmer for an additional 5 minutes ...

This is good, and it's great for using up whatever's in the veggie drawer (the amounts are approximate):

1 package frozen spinach
1 egg or two egg whites
A cup or so of cottage cheese (regular or low-fat)
Half cup or so of grated hard cheese (any flavor; more if you like cheese)
A cup or so of chopped mushrooms and onions, or any other variety of your favorite veggies, cooked
One half to three quarter's of a cup of bread crumbs (seasoned or plain)
Chopped cooked garlic, to taste
Your favorite seasonings
Salt to taste

Cook spinach according to package directions. Drain well, and combine all ingredients in a large bowl. Turn into a well-"Pammed" medium sized baking dish and bake at 350 until the top is nicely browned and bubbly.

Simple and FAST- yet so good!
1 pkg frozen chopped spinach, thawed and squeezed slightly
8 oz pasta "Radiatore"
8-12 oz mushrooms, sliced
1-3 cloves garlic to taste
olive oil
romano or parmesan cheese (don't use the 'fake' cheese in the green shaker) I prefer grating my own romano
(sometimes some onion added to the saute mixture is good, too.)

Start the water for the pasta. Meanwhile put some oil in a fry pan and start to saute the garlic and mushrooms. While the pasta is cooking, add the spinach to the mushrooms and heat through. When pasta is done, drain and return to pot. Add spinach/mushroom mixture and cheese to taste. YUM!