Trim Healthy Mama! Cabrini Greenie Casserole

I revisited this recipe - Cabrini Greenie Casserole, after starting the Trim, Healthy, Mama Plan -- because it took just a little adaptation to be trimming and slimming and still delicious. I hope you give it a try. If you prefer, you can skip the pasta and make a side of Zucchini ribbon noodles and pour the sauce over the top rather than bake it, or you can use a Gluten Free option if your family is Gluten Intolerant, rather than following the THM plan. However you make it, I'm sure it's going to be a favorite. <3 KelliSue

I made this Greenie dinner tonight, after adapting it to my pantry and provisioning.  It is so delicious.  I'm posting the original Cabrini Spinach recipe, and then the alterations I made so you can make one or both or even your own version. I reduced the fat in this dish by cutting out one cup of cheese, switched up the frying fat to coconut oil which raises your body's ability to burn your energy, and used low fat sour cream.  Extra sharp cheese has reduced or no lactose, which gives us here a little dietary wiggle room here in using sour cream in a dish. You can substitute Greek Yogurt for 1 cup of the sour cream without affecting the flavor and you'll increase the protein. THIS is a One-Pot wonder!

KelliSue's Cabrini Greenie Casserole - with my apologies to the Junior League
1 16oz. or so box of rotini - I use Dreamfields brand rotini, (with 5 grams available carbs) cooked in well-salted water until barely tender, drained
1/2 cup butter or coconut oil
3 cups of chopped cooked swiss chard, stems finely chopped, or spinach, drained
2.5 to 3 cups of shredded extra sharp cheese or your favorite
1 diced onion
1 cup of diced mushrooms (I used foraged wild mushrooms)
1 lb. boneless skinless chicken breast, cubed - sprinkled with season salt
2 cups of sour cream (low fat works perfect here) or Greek Yogurt for even less fat
6 grinds of freshly ground black pepper
For those following the THM plan please grind up some On Plan bread crumbs from Joseph's lavash bread or pitas, etc.,
For those not on this plan Panko style bread crumbs work well.


In a large bowl, stir together cheese, sour cream, pepper.  Pour the not fully cooked, hot drained pasta over the top, and gently combine. Meanwhile, saute  the onion, mushrooms, and chicken in 1/2 cup of coconut oil or  When the chicken is cooked through and the onions are softened, combine with the pasta mixture and place in a 9x13" casserole dish. Top with a layer of Panko style bread crumbs, and spray with butter flavored or coconut oil spray.   Bake uncovered at 400*F for 30 minutes.  The breadcrumbs get nice and crunchy and the casserole becomes one delicious pan of cheesey melty goodness.  Makes 8-10 servings.  The original calorie count is below. I'm sure my version was improved! You can keep this vegetarian by omitting the meat. 

My family's reaction to this casserole, which goes nicely with homemade bread by the way, was "make this one again Mom".  My husband liked how delicious it was, and was happy that the chard came from the garden.  As for me - I like one dish meals.  You might want to put in 1 lb. kielbasa, cut into coins, instead of the chicken breast, or use some leftover ham cubes another time.  This wasn't an expensive dish, using garden produce, 1 box of pasta, 1 lb. leftover or planned over meat, 3 cups of shredded cheese, and a .99 pint of low fat sour cream.  I'll be blanching swiss chard and putting it in the freezer so we can enjoy this one again in the deep freeze of the winter months in Upstate New York.

KelliSue Kolz


Cabrini Spinach
Recipe From: Creme de Colorado by The Junior League of Denver


9 oz spaghetti, broken into pieces, cooked al dente and drained
1/2 cup butter, melted
20 oz frozen spinach, cooked and drained (2 boxes cut-leaf spinach)
4 cups shredded Monterey jack cheese
1/4 lb mushrooms, sliced
2 cups sour cream
1/4 cup diced onion
1 dash dried oregano
1/4 tsp salt
1/4tsp freshly ground black pepper

In a large bowl, stir together all ingredients. Place in a 9x13" casserole dish. Bake uncovered at 350oF for 45 minutes. Makes 8-10 servings.
Per Serving (excluding unknown items): 461 Calories; 33g Fat (63.8% calories from fat); 18g Protein; 24g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 458mg Sodium. Exchanges: 1-1/2 Grain(Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5-1/2 Fat.

Homemade Saag Paneer or How to Enjoy Spinach

Yesterday we made Paneer from goat milk graciously provided by the Alpine goats Katie and Ebony. Here's one of our favorite dinner recipes for using it. It's a mild recipe, but if you like your Indian food spicy, please feel free to add the optional cayenne pepper or use hot chiles instead of the mild ones. Saag Paneer is high in iron, an added benefit to it's deliciousity!

Indian Paneer with Spinach or Saag Paneer
This recipe serves 4-6:
1 lb. cooled paneer (about 2 cupes of cubed Paneer )
2 lbs. frozen spinach (thawed, then pressed dry)
2 Indian green finger chillies (or use 1/8 cup canned mild green chiles, 1/2 bell pepper, or 1/2 chopped pasilla chile or other mild green chiles)
2 tsp coriander , ground
2 tsp cumin ground
1 tsp mild chili powder
1 tsp sweet paprika
1 tsp cayenne pepper (optional)
1/2 tsp turmeric powder
3 Tablespoons of vegetable oil, divided use
2 Tablespoons of all purpose flour
1/2 cup evaporated milk, light cream, goat or soy milk, or suitable substitute
1/2 tsp garam masala
Juice of half a lemon

Into a blender, measure 1 tbsp vegetable oil, 1 medium onion, halved, 4 garlic cloves and 1 inch ginger piece. If you have ginger puree you may use 1.5 T instead. Blend until coarse.
Cut the paneer into even, 1" x 1/2 " cubes. Sprinkle the paneer cubes with a dry marinade of turmeric powder, half the chili powder and half a teaspoon of salt. Just toss lightly, and set aside.
Now heat 2 Tablespoons of oil in a thick bottomed frying pan over a high flame. When it is hot, fry the paneer pieces until pale brown on two opposite sides. Remove from the oil, draining them carefully. Now add the onion, garlic and ginger puree into the same oil and fry until they are a pale toffee brown. Then add all the spice powders, except the garam masala which is added at the end. Stir vigorously for about 10 minutes on a medium heat until the pungent, individual smell of the spices change to a more melded aroma.
Now mix in the spinach evenly, alternating with 2 Tablespoons of flour, adding salt to taste. It takes quite a bit of salt, so start with 1 tsp. and continue tasting as you go. Lower the flame to a gentle simmer and let the spices work their magic through the spinach for five minutes. Blend with a stick mixer, to reduce the spinach into a puree, adding the 1/2 cup of milk of your choice or cream, a few tablespoons at a time. Simmer 2-3 more minutes. Finally stir in the garam masala, gently fold in the paneer cubes and the lemon juice. Let the ingredients simmer together for another five minutes and serve hot. It should be the consistency of a thick stew, so adjust your liquid as necessary depending on your simmering time, humidity of your flour, etc.
As a final tip, the flavors meld quite lovely if it’s left sitting in the fridge for a couple of hours before being reheated.
If served as a main dish, this is typically served with Indian bread - naan, but can be scooped up with a warm whole wheat tortilla, flat bread, or greek pita bread as an alternative. My children like it served over steamed rice too. As a side dish, it goes well with lots of little dishes, like dal, and tandoori chicken, or chicken makhani.