Wednesday, August 4, 2010

Spinach Ricotta Bites

I think a lot of my friends think that I am this great cook who is always making my family homemade meals.  While that rings true for dinner, most of the time, I tend to fall a bit short when it comes to lunch for Adam.  Lunchtime tends to sneak up on my and before I know it, I have a very hungry little boy who lets the whole world know he's needing food.  So, often times, lunch for him consists of a can of soup or a cut up soy dog and some veggies or fruit .  Once in a while, is fine, but I'd like to have healthier go-to options.

Oh and don't even ask when sad little meals are called my lunch....... 

I've been visiting a great website called Weelicious, a food blog created by a mom who wanted to share her kid-friendly and healthy meals.  The woman is a supermom and most of us shouldn't even try to come close to her greatness.  But we can take away some yummy recipes!

This one seemed appealing because it incorporates healthy foods and my latest food tool obsession- the mini muffin tin.  Adam loves anything he can carry in his own hand and eat on the go, so I had to go try it.  Much as expected, Adam loved it and kept asking for more (or in his case, "moah").  They are like cute, little quiches.

The recipe is super easy.  The only tip I wanted to pass along was a nifty trick I just learned of how to squeeze the water out of the spinach.  I used to use the clean dishcloth method, which always burnt my hands and just seemed sort of unsanitary.  Then I read to put the spinach on a plate, lay another plate right on top (facing the same way) and the press together.  Presto!  Dry spinach and not a burnt hand in the house.

Picture and recipe are from


Spinach Ricotta Bites
Makes 20 bites

2 Tbsp Butter
1 Small Yellow Onion, chopped
1 Garlic Clove, minced
2 Large Eggs, Beaten
1 Cup Ricotta Cheese (low or full fat ricotta will work)
1/2 Cup Mozzarella Cheese, shredded
1/2 Cup Parmesan Cheese, Grated
1 10 Oz Pkg Frozen Chopped Spinach, defrosted and drained WELL
1/4 Tsp Salt

Preheat oven to 350 degrees.

Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.  Add the garlic and cook an additional minute then set aside to cool.

Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses. Once combined, stir in spinach, salt and cooled onion and garlic mixture.

Pour the mixture into lightly greased mini muffin cups.

Bake for 20-25 minutes or until the filling is set and golden on top.