Being home for lunch has its benefits. I have my pick of what’s available in the frig or in the pantry. If I’m really lucky, I have a leftover dish that will be even tastier than it was first time around.
Today I am looking forward to the creamed chicken with biscuits that I prepared for dinner yesterday. I will warm up the chicken and put it over the slightly stale biscuit that I saved for today. I am planning to make a meatloaf for dinner tonight. We will enjoy meatloaf sandwiches for the rest of the week at lunchtime.
Sometimes a side dish from an evening’s meat can be turned into a lunchtime entree. I have a recipe for spinach with beans, canned tomatoes and a little cheese that becomes a delicious lunch with a slice of toasted bread. So it’s both a side dish and an entree. I would even serve it for dinner as the entree if I wanted to have a meatless meal.
SPINACH AND BEAN AU GRATIN
1 T. butter or olive oil3 minced garlic cloves
1/2 c. chopped onion
1 can white beans, drained and rinsed
1 can chicken broth, low sodium preferred
14-16 oz. can diced tomatoes
1/2 t. dried basil, oregano, or rosemary, or a combination of them
10 oz. fresh spinach, washed and chopped
1/4 lb. mozzarella, shredded
Salt and pepper to taste
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1. Heat the butter in a large Dutch oven or skillet with high sides.
2. Saute the onion until translucent and add the garlic, stirring until fragrant, about 1 minute.
3. Add the beans, broth, tomatoes and herbs. Bring to a boil, reduce the heat to medium low, and cook for about 15 minutes.
4. Add the spinach, one cup at a time, and stir until wilted.
5. Cook 3-5 minutes, stirring occasionally. Add salt and pepper as desired.
6. Transfer to an ovenproof dish or gratin dish, sprinkle with the cheese and broil a minute or two until the cheese is browned.
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You can warm up the leftovers in the microwave, toast a slice of bread, and you’re ready for lunch. Nummmmmmmy.
This recipe looks wonderful! I’m always looking for new ways to make spinach– I love it, but it’s hard to get my husband to eat it. I’ve tried combinations of white beans and spinach before, but never with tomatoes and mozzarella. Sounds good. I think I might try this sometime this week and report back later.
-Karen
Good luck, Karen. Tell your husband that Morgana’s husband likes it. (He’s actually one of those people, myself included, who like spinach. We have it often. I’ll have to provide my creamed spinach recipe soon. It’s delicious.
Besides, he’ll grown huge muscles and impress everybody with his manliness!
Thanks! You’re lucky– my husband claims to like vegetables fine, but when I make them he always makes a face. How is that liking veggies? I’ll report back when I’ve tried it. 🙂