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Creamed Spinach with Tomatoes

Prep time 5 mins
Cook time 10 mins
Yield 8 servings (serving size: about 2/3 cup)
Using two kinds of spinach provides texture and plenty of flavor.


  • 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

Nutrition Information

  • calories 97
  • fat 4.1 g
  • satfat 2.2 g
  • protein 6.2 g
  • carbohydrate 10.9 g
  • cholesterol 9 mg
  • iron 1.6 mg
  • sodium 489 mg
  • caloriesfromfat 38 %
  • fiber 2.0 g
  • calcium 160 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection