Thursday, October 7, 2010

Creamed Spinach

Here is a spinach recipe you can feel guilt-free about consuming! Using lighter ingredients and more flavor to substitute for the fatty usual suspects, you create a delicious and "light" creamed spinach recipe that I couldn't tell apart from any steakhouse favorite. I got this from fellow blogger Gina, but reduced her recipe to make enough for two (okay technically four with the leftovers!). This recipe is only 190 calories.

Grocery List:
2 tbsp butter
1 shallot, minced
1 tbsp flour
3/4 cup fat free skim milk
2 tbsp of Parmesan cheese
1/4 tsp Nutmeg
1/4 tsp Fresh Pepper
Salt to taste
4.4 oz of Boursin Light (I got a garlic and herb, if you can't find Boursin, Laughing Cow or a light reduced fat cream cheese will work but add 2 cloves of garlic to the recipe)
1/2 bag of frozen chopped spinach, thawed and drained of moisture

In a large skillet, melt your butter. Add the shallots and cook on medium heat until fragrant. Add the flour and whisk in until blended, cooking for another minute.

Reduce heat and slowly add the milk, whisking well until combined before adding more.

Add Parmesan cheese, nutmeg, salt and pepper then whisk together.

Turning up the heat, add the Boursin Light, mixing until smooth.

At this time, add your spinach and combine with your cream sauce. Cook for 3 minutes until bubbly, stirring constantly, then you are ready to serve!

To add a little kick, try 3 shakes of Tony's Creole Seasoning, mmm-mmm-mm! While eating with my butternut squash and salmon, I thought how delicious it would be with steak and my Smoked Gouda Mac&Cheese, we will definitely be making this again soon.

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