Tuesday’s Taste Tempters 4.30.13

Tuesday’s Taste Tempters 4.30.13

Posted: Tuesday, April 30, 2013 8:00 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at dryder@ucmessenger.com.
Today’s recipe comes from the cookbook being sold by the Curves Community Walk of Hope team. It is a spiralbound, washable cover cookbook which features 67 pages of recipes in nine categories from 50 contributors. The price is $12, with all funds going to help local cancer patients through the Obion County Cancer Agency’s Hometown Walk of Hope. Call 885-3330 or 335-0483 or go by Curves at 1433 South First St. in the Reelfoot Shopping Center to purchase a cookbook.
Creamed Spinach
16 ounces frozen chopped baby spinach
1/2 onion, minced (about 3/4 cup)
2 tablespoons olive oil
1/4 teaspoon black pepper
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
3 tablespoons all-purpose flour
1 1/2 cups 2 percent milk
1/3 cup fat-free half and half
1/2 cup grated parmesan cheese

Cook spinach in microwave or on stove top, according to package directions. Drain very well, pressing out excess water, and set aside. Cook onion in olive oil until tender. Add pepper, salt, garlic powder and flour, and cook until beginning to brown. Add milk and half and half and cook until thickened. Stir in cooked spinach and parmesan cheese. Coat a 9-inch glass pie plate with cooking spray. Spread spinach mixture in pie plate and bake 300 degrees for 20 minutes. Makes 7 (1/2 cup) servings. 135 calories each. — Curves Member Guide

Published in The Messenger 4.30.13

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