Creamed Spinach with Tomatoes

Using two kinds of spinach provides texture and plenty of flavor.

Yield: 8 servings (serving size: about 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 97
  • Fat: 4.1g
  • Saturated fat: 2.2g
  • Protein: 6.2g
  • Carbohydrate: 10.9g
  • Cholesterol: 9mg
  • Iron: 1.6mg
  • Sodium: 489mg
  • Calories from fat: 38%
  • Fiber: 2.0g
  • Calcium: 160mg

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

Preparation

  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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