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	<title>The Weekend Chef &#187; spinach</title>
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	<link>http://theweekendchef.info</link>
	<description>The Adventures of a Chef-Wanna-Be</description>
	<lastBuildDate>Wed, 14 May 2008 02:13:13 +0000</lastBuildDate>
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			<item>
		<title>Spinach Tomato &amp; Rice Soup</title>
		<link>http://theweekendchef.info/20060119/spinach-tomato-rice-soup/</link>
		<comments>http://theweekendchef.info/20060119/spinach-tomato-rice-soup/#comments</comments>
		<pubDate>Fri, 20 Jan 2006 02:18:40 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060119/spinach-tomato-rice-soup/</guid>
		<description><![CDATA[Serves 8.
Ingredients:

10 oz fresh baby spinach, washed and destemed
1/2 c. carrots, chopped
1/2 c. onions, chopped
3 or 4 cremini mushrooms, chopped
1 clove garlic, minced
4 c. vegetable broth
28 oz diced tomatoes
2 Tbsp. extra-virgin olive oil
2 bay leaves, whole
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 c. cooked basmati brown rice

Instructions:

Place all ingredients except [...]]]></description>
			<content:encoded><![CDATA[Serves 8.
Ingredients:

10 oz fresh baby spinach, washed and destemed
1/2 c. carrots, chopped
1/2 c. onions, chopped
3 or 4 cremini mushrooms, chopped
1 clove garlic, minced
4 c. vegetable broth
28 oz diced tomatoes
2 Tbsp. extra-virgin olive oil
2 bay leaves, whole
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 c. cooked basmati brown rice

Instructions:

Place all ingredients except [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060119/spinach-tomato-rice-soup/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Mediterranean Pasta</title>
		<link>http://theweekendchef.info/20050528/mediterranean-pasta/</link>
		<comments>http://theweekendchef.info/20050528/mediterranean-pasta/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings 8
Ingredients:

8 oz uncooked penne
1 tsp olive oil
2/3 oz pine nuts, about 2 tbsp
1 1/2 tsp minced garlic
10 oz chopped frozen spinach, thawed
1 pound tomato(es), plum
1 can artichoke hearts
4 oz fat-free feta cheese, crumbled
6 medium olive(s), black, pitted and chopped

Instructions:

Cook pasta according to package directions, drain and set aside. If necessary, cover to keep warm.
Coat [...]]]></description>
			<content:encoded><![CDATA[Servings 8
Ingredients:

8 oz uncooked penne
1 tsp olive oil
2/3 oz pine nuts, about 2 tbsp
1 1/2 tsp minced garlic
10 oz chopped frozen spinach, thawed
1 pound tomato(es), plum
1 can artichoke hearts
4 oz fat-free feta cheese, crumbled
6 medium olive(s), black, pitted and chopped

Instructions:

Cook pasta according to package directions, drain and set aside. If necessary, cover to keep warm.
Coat [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/mediterranean-pasta/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked Ziti Casserole</title>
		<link>http://theweekendchef.info/20050528/baked-ziti-casserole/</link>
		<comments>http://theweekendchef.info/20050528/baked-ziti-casserole/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 6

Ingredients
16 oz   spaghetti/marinara sauce
1/2 cup   part-skim ricotta cheese
1 lb   ziti pasta
10 oz   frozen chopped spinach, thawed and drained
1 cup   chopped mushrooms
1/2 cup   mozarella cheese, lowfat, shredded

Instructions:

Preheat the broiler.
In a large bowl, mix spaghetti sauce and ricotta thoroughly, until smooth.
Cook the ziti according [...]]]></description>
			<content:encoded><![CDATA[Servings: 6

Ingredients
16 oz   spaghetti/marinara sauce
1/2 cup   part-skim ricotta cheese
1 lb   ziti pasta
10 oz   frozen chopped spinach, thawed and drained
1 cup   chopped mushrooms
1/2 cup   mozarella cheese, lowfat, shredded

Instructions:

Preheat the broiler.
In a large bowl, mix spaghetti sauce and ricotta thoroughly, until smooth.
Cook the ziti according [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/baked-ziti-casserole/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Pizza Casserole</title>
		<link>http://theweekendchef.info/20050528/pizza-casserole/</link>
		<comments>http://theweekendchef.info/20050528/pizza-casserole/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 6
Ingredients:

1 lb   ground beef, lean   
2 cups   spaghetti sauce   
2 oz   mozzarella cheese, part skim milk, shredded   
10 oz   pizza dough, refrigerated   
  cooking spray   
  mushroom, optional   
   spinach, [...]]]></description>
			<content:encoded><![CDATA[Servings: 6
Ingredients:

1 lb   ground beef, lean   
2 cups   spaghetti sauce   
2 oz   mozzarella cheese, part skim milk, shredded   
10 oz   pizza dough, refrigerated   
  cooking spray   
  mushroom, optional   
   spinach, [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/pizza-casserole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tangy Spinach Artichoke Dip</title>
		<link>http://theweekendchef.info/20050528/tangy-spinach-artichoke-dip/</link>
		<comments>http://theweekendchef.info/20050528/tangy-spinach-artichoke-dip/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 12
Ingredients:

5 oz   fresh spinach, rinsed and stemmed
2    garlic cloves, pressed or minced
15 oz   cannellini beans, rinsed and drained
1 cup   scallions, chopped
2 Tbs   fresh basil, chopped
2 Tbs   fresh lemon juice, to taste
15 oz   canned artichoke hearts, minced
 salt and pepper, [...]]]></description>
			<content:encoded><![CDATA[Servings: 12
Ingredients:

5 oz   fresh spinach, rinsed and stemmed
2    garlic cloves, pressed or minced
15 oz   cannellini beans, rinsed and drained
1 cup   scallions, chopped
2 Tbs   fresh basil, chopped
2 Tbs   fresh lemon juice, to taste
15 oz   canned artichoke hearts, minced
 salt and pepper, [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/tangy-spinach-artichoke-dip/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Never The Same Twice Veggie Lasagna</title>
		<link>http://theweekendchef.info/20050528/never-the-same-twice-veggie-lasagna/</link>
		<comments>http://theweekendchef.info/20050528/never-the-same-twice-veggie-lasagna/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[lasagna]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 6
Ingredients:

1    jar Spaghetti sauce
6    lasagna noodles, uncooked
15 oz   part-skim ricotta cheese
1/2 cups   broccoli, chopped
1/2 cups   white mushrooms
1/2 cups   fresh spinach
1/2 cups   zucchini, sliced
8 oz   mozzarella cheese, part skim milk, shredded

Instructions:

Preheat oven to 375°F. Spray 11&#8243;x7&#8243;-inch baking [...]]]></description>
			<content:encoded><![CDATA[Servings: 6
Ingredients:

1    jar Spaghetti sauce
6    lasagna noodles, uncooked
15 oz   part-skim ricotta cheese
1/2 cups   broccoli, chopped
1/2 cups   white mushrooms
1/2 cups   fresh spinach
1/2 cups   zucchini, sliced
8 oz   mozzarella cheese, part skim milk, shredded

Instructions:

Preheat oven to 375°F. Spray 11&#8243;x7&#8243;-inch baking [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/never-the-same-twice-veggie-lasagna/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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