Cookin' Greens case study

Cookin Greens Breakdown

Dark Leafy Greens are good for the whole body

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Cookin’ Greens Stuffed Baked Potato

6 servings

Ingredients
3 large baking potatoes
Extra Virgin Olive Oil
1 cup (240 mL) Cookin’ Greens™ Spinach
1 cup (240 mL) Cookin’ Greens™ Kale
½ tsp (3 ml) each sea salt and ground black pepper
2 tbsp (30 mL) melted butter
2 tsp (10 mL) crushed garlic
3 tbsp (45 mL) sour cream
1 tbsp (15 mL) fresh chopped dill
¼ cup (60 mL) chopped green onion
¼ cup (60 mL) crumbled Feta cheese


Scrub potatoes and rub with olive oil. Bake potatoes on upper level of the barbecue until just cooked through. Remove and set aside until cool enough to handle, then cut in half and scoop out most of the insides. Mash the removed potato.
In the meantime, combine Cookin’ Greens™ with salt, pepper, melted butter, sour cream, dill, green onion and Feta cheese. Combine with the cooked mashed potato and stuff back into the potato skins (approximately ½ cup (120 mL into each potato half).
Place directly on the barbecue grill over medium heat and cook until heated through and the top is lightly browned. Serve half a stuffed potato as a side dish.

Healthy Choice: Replace butter with olive oil; use lower fat sour cream and feta.

Variation: Replace Cookin’ Greens™ Spinach and Kale with all Spinach or all Kale or Designer’s Mix

Enjoy!
The Cookin’ Greens™ Team

Stuffed Vegetables on the Barbecue

Each variation makes 6 servings

Ingredients

Filling (makes approximately 3 cups)
1 cup (240 mL) Cookin’ Greens™ Chopped Kale
1 cup (240 mL) Cookin’ Greens™ Chopped Spinach
½ cup (120 mL) diced red pepper
2 tbsp (30 mL) melted butter
1 tbsp (15 ml) crushed garlic
1 tsp (5 ml) sea salt
½ tsp (3 mL) ground black pepper
3 tbsp (45 mL) chopped green onions
¼ cup (60 mL) shredded Cheddar cheese

Method

Prepare vegetable mixture by combining Cookin’ Greens™ with red pepper, butter, crushed garlic, sea salt, pepper, green onion and cheese.
Vegetables 3 versions included
Mushrooms
6 large Portobello mushrooms
1 tbsp (15 ml) olive oil
Extra Cheddar cheese

Remove stems from mushrooms and chop; scrape out the dark gills and then baste the mushrooms on the outside with olive oil. Add the chopped stems to the vegetable mixture. Stuff the hollow of the mushrooms with the mixture – approximately ½ cup (120 mL) per mushroom.
Grill mushrooms on medium heat barbecue until cooked and vegetable filling is heated through. Sprinkle a little extra cheese on the top and continue grilling until the cheese melts.
Bell Peppers
3 Bell Peppers (red, green, yellow or orange)
Extra Cheddar cheese

Cut the peppers in half and scoop out any ribs and seeds. Fill each pepper half with ½ cup (120 ml) filling. Grill on medium heat barbecue until heated through. Sprinkle a little cheese on the top and continue grilling until the cheese melts.
Large Beefsteak Tomatoes
6 large tomatoes
Extra cheese for garnish

Cut a slice off the top of the tomato. Scoop out the seeds and discard. Fill the center with Cookin’ Greens™ mixture. Grill on medium heat barbecue until tomato is soft and vegetable filling is heated through. Sprinkle a little cheese on the top and continue grilling until the cheese melts.

Healthy Choice: Replace butter with olive oil and use a lower fat cheese.

Variation: Replace Cookin’ Greens™ Spinach and Kale with Designer’s Mix or Spinach and Rapini

Enjoy!
The Cookin’ Greens™ Team

Cookin’ Greens Quesadilla

Ingredients
4 ½ cups (1.08 L) Cookin’ Greens™ Designer Mix
1 cup (240 mL) corn niblets
2 tsp (10 ml) sea salt
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) crushed garlic
1 tsp (5 ml) crushed chili flakes
12 small flour tortillas (plain, whole wheat or multigrain)
¾ cup (180 mL) refried beans (low fat preferred)
9 oz (256 g) Tex Mex cheese blend
For Dipping: Salsa, Sour Cream and Guacamole

Method
Combine the greens with corn, salt, olive oil, garlic and crushed chili flakes.
Lay 6 tortillas on a flat surface. Spread each with 2 tbsp (30 mL) refried beans.
Top the beans with ¾ cup (180 mL) greens mixture then 1 ½ oz (43 g) cheese. Cover the mixture with the other 6 tortillas. 
Grill on oiled barbecue over medium heat until lightly browned on both sides and the vegetables are heated through.
Cut in wedges and serve with salsa, guacamole and sour cream for dipping.

Healthy Choice: Use whole wheat or multigrain tortillas, low fat refried beans and lower fat cheese blend.

Enjoy!
The Cookin’ Greens™ Team

Grilled Sausage and Greens Pizza

Makes 4 small pizzas that can serve 4-8 people depending on their appetites!

Ingredients
1 pizza dough ball, divided into 4
1 tbsp (15 mL) extra virgin olive oil
1 tsp (5 ml) crushed garlic
3 cups (720 mL) Cookin’ Greens™ Designer’s Mix
½ tsp (3 ml) sea salt
12 grape or cherry tomatoes cut in half
¼ cup (60 mL) basil pesto
4 oz (113 g) cooked Italian sausage, cut in slices
4 oz (113 g) shredded Mozzarella cheese
3 tbsp (45 ml) shredded Parmesan cheese

Method
Place dough pieces on oiled tray and cover with clear wrap. Let dough rise at room temperature until double in size.
Roll out or stretch each piece of dough to about ¼” of thickness. Return to oiled tray to transfer to barbecue. Don’t worry if the dough is not a perfectly round shape.
Heat barbecue to medium. Place dough directly on grill and cook for 2 minutes per side to make grill marks and to set the crust. Remove from grill and set aside while you prepare the toppings.
Combine olive oil, garlic, Cookin’ Greens™ Designer’s Mix and salt.
Spread 1 tbsp (15 ml) pesto over each pizza crust; top with ¾ cup (180 mL) greens mixture, 1 oz (28.4 g) cooked sausage rings and 6 tomato halves. Finish with 1 oz (28.4 g) Mozzarella and 2 tsp (10 mL) Parmesan cheese.

Heat one side of the BBQ to high and leave one side off. Place the topped pizza directly on the grill of the “off” side and close the lid. Bake until the vegetables are cooked, the dough is lightly browned and the cheese has melted, approximately 5-10 minutes.


Variations
Replace the pesto with pizza sauce; sausage with cooked chicken breast strips or bacon or shrimp; the tomatoes with red pepper strips or mushrooms; Mozzarella cheese with Cheddar, Provolone, Feta or any other favourite cheese blend. Replace Designer’s Mix with all Cookin’ Greens™ Spinach or all Cookin’ Greens Kale or Spinach and Kale combined.

To make a calzone instead of a flat pizza, roll out the dough pieces. Place all the fillings inside exactly like the flat pizza, but in the center of the dough only. Dampen the outside of the dough with water. Stretch dough up and over the filling. Press down tightly and fold to secure. Bake as per flat pizza.

Healthy Choice: Use a whole wheat or multigrain pizza dough, reduced sodium sausage and lower fat cheese blend.

Enjoy!
The Cookin’ Greens™ Team