Ideas for Chicken Stock and Frozen Spinach
Chicken stock, drained canned chickpeas, garlic, spinach, smoked Spanish paprika. Right before serving poach an egg per serving the soup, or garnish with hard cooked eggs. A lot of the recipes for Spanish garbanzos and spinach soup call for salt cod, but your chicken stock should work just as well.
This speaks to me of the makings of a lovely chicken pie - saute some garlic, onion, perhaps leeks or shallots, you know, aromatics. Then poach some diced potato, carrots, celery, mushrooms, zucchini, whatever you like in your pot pie, in the stock. Let it cook down. Stir in the defrosted and squeezed spinach. Add some cream or sour cream or condensed cream of mushroom soup, salt, pepper, herbs de provence, place into a nice baking dish (blind bake a bottom crust if you really like crust on the baking dish, otherwise, don't). Top with pie crust or puff pastry or ready-made pie crust or flat croissant pilsbury rolls, bake, and you have a yummy yummy winter dinner.
I'm sure you can make a creamed spinach using those ingredients plus the obvious cream; also with onion and whatever else. Or you could thaw and drain the spinach and combine that to some ricotta along with a little parm and some nutmeg and fill pasta sheets or won ton skins to make ravioli and make a sauce (on the chow website) by browning butter with sage (or thyme or whatever herb you have) and adding chicken stock and letting it reduce.