CHICKEN AND SPINACH “I created this dish from leftovers in my fridge to use them up and be able to cook it without cheese as my significant other is allergic, but I can add it to my plate after dishing it up.” -McLynda QUICK AND CREAMY
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
• 3 Tbsp olive oil • 2-3 cloves minced garlic Ingredients
• Salt and pepper (to taste) • ½ cup milk or half-and- half • 1 bag spinach • ¼ sour cream or grated parmesan or ricotta
• 1 ¾ chopped or shredded rotisserie chicken • Rosemary (to taste)
• ½ large onion • 1 cup chopped mushrooms
• Thyme (to taste) • Fennel (to taste)
Submitted by McLynda B.
Instructions
1. In a sauté pan, heat 3 Tbsp olive oil, when hot, add 2-3 cloves minced garlic, chopped ½ large onion, 1 cup chopped mushrooms. Cook, stirring occasionally, until onions are translucent. 2. Add 1¾ cups chopped or shredded rotisserie chicken, rosemary, thyme, fennel,
and salt and pepper to taste, 1-2 cups milk or half and half (or whipping cream for very creamy). Add a little at a time for desired sauce consistency. 3. While cooking, add 1 bag baby spinach. Cook and stir until spinach is cooked down and soft. Optional: add ¼ sour cream and/
or grated parmesan or ricotta cheese to taste. 4. Serve over mashed potatoes or pasta. This recipe pairs well with your preferred red or white wine.
PORK CHOPS AND RICE
“This is my son’s favorite. Whenever I asked the family what they wanted for dinner, he always popped up first and said this dish. Now he makes it once or twice a week.” -Denise
Prep Time: 10 Minutes
Cook Time: 35-40 Minutes
Total Time: 45-50 Minutes
Ingredients
• 1 can cream of mushroom soup • 1 can milk (use the soup can to measure)
• 5-6 pork chops, browned • 1-2 cups minute rice (adjust based on family size)
Submitted by Denise K., NC RN
Instructions
1. Preheat the oven to 350°F (175°C). 2. Brown the pork chops in a skillet over medium heat. Set aside. 3. Cook the rice according to the package instructions. 4. In a casserole dish, layer the cooked rice and browned pork chops.
5. In a bowl, mix the cream of mushroom soup and milk until smooth. Pour the mixture evenly over the pork chops and rice. 6. Bake in the preheated oven for 35-40 minutes, or until the casserole is heated through and bubbly. 7. Serve warm and enjoy!
2026 | Recipes by Nurses, for Nurses
27
Elite Learning
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