Oysters Rockefeller from USA Weekend |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This easy recipe offers a wealth of nutritional goodies, so give it a try. Oysters are a super source of zinc, an essential mineral for immunity, wound healing, and your sense of taste and smell. Zinc also supports growth in pregnancy, childhood and adolescence. Spinach is packed with antioxidants and nutrients that help protect vision, strengthen bones, and ward off cancer and heart disease. Older women who eat the most spinach and other greens cut their odds of breaking a hip by 30%. Ingredients:
1 tablespoon extra virgin olive oil |
2 garlic cloves, crushed |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry |
1/4 cup fat-free cream cheese |
1/4 cup fat-free half-and-half |
salt and freshly ground pepper, to taste |
dash of ground nutmeg |
1 pint shelled oysters, drained, rinsed and patted dry |
1/4 cup grated parmesan cheese |
hot pepper sauce, to taste |
Directions:
1. Preheat oven to 400 degrees. In a small skillet, saute garlic in oil until soft; add spinach, cream cheese and half and half. Saute, stirring, until blended, about 5 minutes. Stir in salt, pepper and nutmeg.
2. Spread spinach mixture over bottom of 10-inch pie plate or oven-proof dish. Top with oysters; sprinkle on cheese and hot sauce. Bake for 15 minutes. If needed, briefly broil to brown.
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