Spinach & Mushroom Pasta

I also added some cooked chicken for the meat eater - turned out well.

100g cooked pasta shells or spirals

1 tbsp. olive oil with garlic

8 mushrooms sliced

1/2 onion chopped

100g spinach sliced

150g light soft cheese

parmesan

milk

1. Heat oil and gently fry onion and mushrooms, set aside

2. Place spinach in pan and heat until the leaves wilt

3. Remove from heat and add soft cheese, parmesan and milk to form a sauce

4. Add back cooked pasta, mushrooms and onion

5. Heat gently till warmed through

Scalloped Potato Loaf

Quite a nice change for a mince meal.

1/2 tablespoon olive oil

1/2 large white onion, chopped

200g lean ground beef

pepper

salt

1 teaspoons garlic powder

1 teaspoons paprika

4 oz diced tomato,

2 cups fresh spinach

Philadelphia cheese

grated mozzarella cheese

1. In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
2. Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly and remove from pan.
3. Add the spinach and cook until just wilted, about 2 minutes. Add enough Philadelphia to make a soft mixture.Remove the pan from the heat, cover, and set aside until ready to use.
4. Preheat the oven to 350˚F (180˚C).
5. Peel the potatoes and cut into thin slices; boil for about 10 minutes.
6. In a  dish, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. 
7. Spread 1/2 of the beef mixture on top of the potatoes. Arrange another layer of overlapping potato slices over the beef mixture. Spread the spinach mixture on top.
8. Spread the other 1/2 of the beef mixture over the spinach, then add another layer of potatoes. Top with the grated cheese.
9. Bake for 30 minutes, until the top is golden brown and crisp. Let cool a bit.