Lighter Creamed Spinach

If you’re looking to add some leafy greens into your intake, I’ve got the perfect recipe (spoiler alert - it not a salad)!

This creamy side dish is perfect to accompany a variety of meats. I like to pair with sirloin steaks, a roast, boneless, skinless chicken, or even meatloaf. If you have leftovers, they can be used as a dip or placed into a quesadilla the next day. You can’t even notice it’s lower in fat!

Eating spinach is a great way to fiber, Vitamins A & C, Iron, Folate, and magnesium to your daily intake.

Ingredients:

1 Tbsp unsalted butter (I use I Can’t Believe It’s Not Butter)

1/2 cup finely chopped onion

1 tsp. minced garlic

1 1/2 Tbsp flour

3/4 cup low-fat milk

2 Tbsp reduced-fat Parmesan cheese

1/2 tsp. salt

1/8 tsp. nutmeg

1/4 tsp. black pepper

4 oz. 1/3 less fat cream cheese

1 (10 oz.) frozen chopped spinach

Directions:

1. Place spinach in a microwaveable safe dish, cover and cook according to package.

2. Meanwhile in a medium saucepan, melt butter over medium high heat. Add onion and garlic, cook until onion is translucent. Whisk in flour to make a thick paste. Reduce heat and gently whisk in milk, Parmesan cheese, nutmeg, salt, & pepper.

3. Cut cream cheese into small pieces and add to sauce, gently whisk until smooth.

4. Drain spinach, add to sauce and stir well.

Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN