Creamed Spinach

Yield: 4 servings; 3 points per serving

10 ounces frozen chopped spinach, cooked and drained

4 ounces fat-free cream cheese, softened

1 Tablespoon light margarine, melted

1/8 teaspoon ground nutmeg

1 Tablespoon Parmesan cheese

Cook spinach according to package directions; drain well. Stir together cream cheese, margarine and nutmeg. Stir in spinach, spoon into lightly greased 1-quart casserole, sprinkle with Parmesan cheese.

Bake at 350 degrees for 20 minutes. If you would like to brown the top, broil for a few additional minutes.

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Creamy Parmesan Spinach (Core)

10 oz spinach, cooked

1/4 c FF ranch dressing

Dash of nutmeg

1 TBS grated or shredded soy or FF Parmesan cheese

Add dressing and nutmeg to spinach; top with cheese.

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Spinach Squares

Yield: 9 servings; 2 points per serving

1 tsp olive oil

1 small onion

3 oz mushrooms

1 medium sweet red pepper

1 cup Egg Beaters

1/4 cup seasoned bread crumbs

1 Tbsp grated Parmesan cheese

1 Tbsp sesame seeds (I omitted)

4 cup spinach

4 oz light cream cheese

Chop onion, mushroom, and red pepper. Heat oil in pan and sauté veggies 5 minutes. Add spinach; stir 1 minute until it starts to wilt. Remove from heat. In medium bowl, whisk cream cheese until smooth. Add egg substitute and bread crumbs. Stir in veggie mixture. Pour into 8x8 pan coated with cooking spray. Sprinkle with sesame seeds and Parmesan cheese. Bake 350 about 30 minutes until golden brown and puffy.

Per Serving: 77 Calories; 4g Fat; 5g Protein; 7g Carbohydrate; 1g Fiber; 7g Cholesterol; 204 mg Sodium

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Creamed Spinach 2

Yield: 2 servings; 1 point per serving

10 oz chopped frozen spinach, thawed

1/2 cup fat-free evaporated milk

1 tsp dehydrated onion flakes, or minced onion

1/2 tsp garlic powder

salt and pepper to taste

Combine spinach and evaporated milk in a medium saucepan and add minced onion and garlic powder. Set pan over medium heat and bring to a simmer. Cook 5 minutes, until thick.

Season to taste with salt and pepper.

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