Lots of nice recipes today!

I guess you know what some of today's blog is about... SOUP!

The first soup is in our plans for this weekend. I have all the ingredients except the fennel bulb and I'll pick up one of those to give this a try. Here is your link for a Split Pea, Spinach & Fennel Soup -

http://www.vegetariantimes.com/recipe/split-pea-fennel-and-spinach-soup/

For me, this recipe is a perfect way to use up some cooked chicken I have on hand. I love casseroles, they sure cut down on all the dishes. :-D

Here's your Paula Deen link to the recipe:

http://www.pauladeen.com/recipes/recipe_view/chicken_and_rice_casserole/

I am not sure if I will love this or not. I only like Feta in small dribs and drabs but I am willing to give it a try. Larry enjoys Feta so I am sure he'll love it!! Here's a recipe for you:

Easy Crust-less Spinach and Feta Pie...

Ingredients:
10 oz frozen spinach, thawed and liquid squeezed out
1/2 cup scallions, chopped
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1/2 cup (2.5 oz) reduced fat crumbled feta
2 tbsp grated Asiago cheese
1/2 cup white whole wheat flour
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray (I used my misto)

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.

Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.

Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

I saw this and plan to make it soon!