Creamed Spinach with Tomatoes |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Using two kinds of spinach provides texture and plenty of flavor. Ingredients:
1 (10-ounce) package frozen creamed spinach (such as green giant) |
2 tablespoons all-purpose flour |
1 cup 1% low-fat milk |
1 1/2 tablespoons light stick butter |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained |
Directions:
1. Cook creamed spinach according to package directions; set aside.
2. While spinach cooks, place flour in a small bowl; gradually add milk, stirring with a whisk until well blended. Melt butter in a medium saucepan over medium heat. Add milk mixture, stirring constantly with a whisk. Cook 5 minutes or until mixture begins to thicken. Remove from heat. Add cheese; stir until cheese melts.
3. Stir in creamed spinach, chopped spinach, and tomatoes. Bring to a simmer over medium-low heat, and cook 5 minutes or until thoroughly heated.
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