Main meal - Recipes using stouffer's spinach souffle

Author: Winifred Weichbrodt  

This delectable seeded brown rice crackers recipe is a creative combination of brown rice, whole seeds, oats, and veggies. Most grocery stores carry frozen spinach souffle along with the frozen meals or frozen vegetables.

Brown Rice Crackers

Brown Rice Crackers
This delectable seeded brown rice crackers recipe is a creative combination of brown rice, whole seeds, oats, and veggies.
Provided by: Mary Rose
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 1½ cup Sesames Seeds (Raw unhulled)
  • 1½ cup Sunflower Seeds (Raw shelled)
  • 1 cup Pumpkin Seeds (Raw)
  • 1 cup Rolled Oats
  • ⅓ cup Chia Seeds
  • 1 tsp Flaky Sea Salt
  • 3 tsp Psyllium Husks
  • 3 tsp Coconut Oil or Olive Oil (Melted, Extra-virgin)
  • 2 tsp Water
  • 1 tsp Sea Salt
  • 1 cup Short Grain Brown Rice ((Soak overnight in 3cups of filtered water. Add a pinch of salt))
  • ¼ cup Filtered Water (420ml)
Nutrition:
  • Calories: 213 kcal
  • Serving Size: 1 serving
How to cook:
  1. Place a rack in the middle of your oven. Preheat the oven to 350°, F. (Prepare two large baking sheets)
  2. Place the sesame seeds, sunflower, oats, pumpkin, chia seeds, and sea salt in a large bowl. Mix well before setting aside.
  3. In the food processor, add the cooked and cooked brown rice, oil, psyllium husks, and sea salt. Blend until mixture is smooth and forms a ball.
  4. Transfer mixture to the bowl with seeds. Mix well with your hands.
  5. Wash and dry your hands. After this, divide the dough in half. (If the dough is sticky at this point, set aside for some minutes, then continue dividing)
  6. Place a large sheet of parchment paper on your counter. Crumble half of the dough onto the parchment. Make it form a rectangular shape (12× 9 inches).
  7. Cover with another parchment paper. Use a rolling pin to roll the dough out evenly.
  8. Remove the parchment paper on top and turn the dough on the parchment onto a baking sheet. (Be careful, so the dough doesn't year but if it does, you can press it together)
  9. Bake for 18 to 20 minutes. Remove the pan from the oven. Lift one side of the parchment. Flip crackers over into the baking sheet. Remove parchment and bake for 8-12 minutes until crackers turn crispy.
  10. Brown Rice
  11. Rinse brown rice. Drain and transfer to a heavy 2-quart pot with a tight-fitting lid. Add water, salt and bring to a boil over high heat.
  12. Cover pot, reduce heat to low, and simmer for 60 minutes or until all the water has absorbed.
  13. Remove from heat and set aside for 10 minutes. Allow it to cool completely before measuring out the amount needed for crackers.
  14. Brown rice crackers are quite light, but wait until you are done eating them before you judge.
Notes: Spinach Souffle Recipe, Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside. Whisk the egg yolks in a large bowl until they are …

Spinach Soufflé (Stouffer’s Copycat) Recipe

Spinach Soufflé (Stouffer’s Copycat) Recipe
Collection of healthy and good recipes
Provided by: Kenzi Hawkins
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 1 cup heavy cream
  • 3 large eggs
  • 20 oz thawed and squeeze out water frozen chopped spinach
  • ½ cup grated parmesan cheese
  • 2 tbsp flour
  • ¼ tsp ground nutmeg
  • ⅛ tsp Cayenne pepper
  • ½ tsp kosher salt
  • ¼ tsp coarse ground black pepper
Nutrition:
  • Carbohydrate: 5.42g
  • Cholesterol: 116.83mg
  • Fat: 15.52g
  • Fiber: 1.65g
  • Protein: 8.53g
  • Saturated Fat: 9.03g
  • Serving Size: 8.00 serving
  • Sodium: 304.15mg
  • Sugar: 0.00 grams
  • Unsaturated Fat: 4.58g
How to cook:
  1. Preheat oven to 350 degrees F and spray an 8x8-inch baking dish with vegetable oil spray.
  2. With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs for 2 to 3 minutes until foamy.
  3. Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt, and pepper and whisk until well combined.
  4. Add the mixture to the baking dish and bake for 30 to 35 minutes, until it is set in the center and a toothpick would come out clean.
Notes: Stouffer’s Spinach Souffle Quiche Recipe?, Using this method, one serving is equal to 58g carbs, 55g net carbs, 17g fats, 4g protein, and 390 calories, depending on what part of the dish you are …

Spinach Souffle Stuffed Shells

Spinach Souffle Stuffed Shells
Our spinach soufflé stuffed shells recipe is perfect to share with friends and family for any occasion! Find out how to make this STOUFFER'S® recipe, and more!
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 6
Ingredients:
  • ● 1 package (12 ounces) STOUFFER'S® Spinach Soufflé, defrosted according to package directions
  • ● 8 large pasta shells, prepared according to package directions
  • ● 1 container (16 ounces) ricotta cheese
  • ● 1/2 cup diced onion
  • ● 1 container (15 ounces) refrigerated marinara sauce
  • ● 1/2 cup shredded mozzarella cheese
How to cook:
  1. Preheat oven to 350° F. Lightly grease 9-inch square baking dish.
  2. Combine spinach soufflé, onion, and ricotta cheese. Fill shells with mixture.
  3. Place shells in prepared baking dish. Cover with sauce.
  4. Bake for 25 to 30 minutes. Sprinkle mozzarella cheese over shells. Bake for an additional 5 minutes or until hot.
Notes: Frozen Spinach Souffle Recipe, Beat egg yolks well with a whisk. Add about 1/4 cup of the sauce into the eggs and stir. Add another 1/4 cup and stir again. Remove pan from heat and slowly stir in …

Spinach Souffle Stuffed Mushrooms

Spinach Souffle Stuffed Mushrooms
The spinach filling becomes light and puffy while it cooks. Even spinach-haters admit that they love these bite-sized appetizers. Most grocery stores carry frozen spinach souffle along with the frozen meals or frozen vegetables.
Provided by: GrandmaMom
Total time: 25 minutes
Cook time: 18 minutes
Yields: 24 servings
Number of ingredients: 8
Ingredients:
  • 24 large (1.5 to 2 inch diameter) mushrooms
  • 1/4 cup melted margarine or butter
  • 1 package (12 ounce size) frozen spinach souffle, defrosted (like Stouffer's brand)
  • 1 cup soft bread crumbs
  • 2 teaspoons lemon juice
  • 1 teaspoon dried minced onion, optional
  • 1/4 teaspoon salt
  • Parmesan cheese, grated
How to cook:
  1. Thoroughly wash mushrooms; remove stems. (Dispose of stems or save for another use.) Brush the insides of the mushroom caps with melted margarine or butter and place stem side up on a large, greased baking sheet.
  2. Preheat oven to 375 degrees F.
  3. In a medium bowl, thoroughly combine the spinach souffle, bread crumbs, lemon juice, onion and salt. Fill each mushroom cap with the spinach mixture. Sprinkle the filled mushrooms evenly with Parmesan cheese.
  4. Place the baking sheet in the oven and bake for 18 - 20 minutes or until the spinach filling is firm and the mushrooms are slightly soft.
Notes: Spinach Souffle Stuffed Mushrooms Recipe, In a medium bowl, thoroughly combine the spinach souffle, bread crumbs, lemon juice, onion and salt. Fill each mushroom cap with the spinach mixture. Sprinkle the filled …
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