Creamed Spinach
Adapted from a recipe in the Better Homes and Gardens New Cook Book (1989); we often have this with broiled salmon or other fish.
Ingredients:
10 oz package of frozen chopped or leaf spinach
2 tbsp olive or canola oil
1 tsp chicken bouillon powder
2 tsp cornstarch
¼ tsp nutmeg
3/4 cup low fat (1%) milk
Put frozen spinach in a 1-quart microwave safe covered casserole dish, add about ¼ cup of water, cover and microwave on Hi for 8 minutes.
When spinach is done, take dish out of microwave and set aside.
In a 2 quart pot, heat oil and add cornstarch, bouillon powder, and nutmeg, stir to mix well and heat for about 30 seconds while stirring.
Add a little bit of the milk, stir into oil and cornstarch in pan to make a smooth paste, then add rest of the milk.
Heat milk mixture on medium until thickened and just starting to bubble, stirring to avoid burning on bottom of pan, about 10 minutes.
When milk mixture is thickened, turn off heat and add cooked spinach to pan, stir well and serve.
2 servings: 139 calorie, 9 g protein, 7 g fat, 589 mg sodium (from the bouillon), 5 g fiber, 6 g sugar