Bowtie Spinach Salad

Salad--Mix in a large bowl:
8 cups spinach torn
8 oz. Bag of bow bowtie pasta cooked and cooled
1 bunch green onions, chopped
¼ cup parsley chopped (can use dried)
¼ cup salted sunflower seeds
¼ cup red peppers, chopped
¼ cup yellow peppers, chopped


*Marinate chicken and dressing the day before serving.
Boil and shred 4 chicken breasts and marinate in a large storage bag with dressing. (The recipe says to boil, but I've always just cut the chicken into large pieces and sauteed it in a covered frying pan with a little olive oil.)

Dressing:
½ cup olive oil
1/4 cup soy sauce
1/4 cup vinegar
6 tablespoons sugar
½ teaspoon pepper
¼ cup sesame seeds

Directions:  Pour chicken mixture over all salad ingredients when read to serve.

My friend Tonya gave me this recipe to make for Naomi's baptism lunch.

Super Spinach Smoothie (Blended Salad)

Ingredients
4 oz. Water
1 c. Red Grapes
4 c. Fresh Spinach Leaves
3/4 c. Frozen Berries

Blend all ingredients until smooth.

Serve cold and drink immediately. Drink will separate if left standing.

Daily Nutrients
Total fiber 50%
Vitamin A 75%
Vitamin C 100%
Vitamin E 25%
Thiamin 20%
Riboflavin 30%
Folate 60%
Vitamin B6 30%
Calcium 17%
Phosphorus 15%
Iron 25%
Potassium 30%

Three-Cheese Calzones

1 pound refrigerated pizza dough (I just use homemade)
1 c. fresh ricotta
1 c. grated mozzarella
1/4 c. grated Parmesan
1 bunch spinach, thick stems removed and roughly chopped (I use closer to a small handfull chopped)
Black pepper
1/4 pound thinly sliced salami
2 T. olive oil
1 c. jarred marinara sauce, warmed (I use jarred pizza sauce)

Heat oven to 400° F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.

In a large bowl, combine the ricotta, mozzarella, Parmesan, spinach, and 1/4 teaspoon pepper.

Layer the salami on one side of each round of dough and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.

Brush the tops of the calzones with the oil. Transfer to a parchment-lined baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.

-- everyone loved these and the kids each made their own variation depending on what they like to eat.