Classic Creamed Spinach Ww Points 1 Recipes

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CLASSIC CREAMED SPINACH



Classic Creamed Spinach image

Nobody will believe this recipe is actually good for you. Serve it with a T-bone steak and roasted potatoes for a steakhouse-worthy meal.

Categories     Appetizers

Time 35m

Yield 6 servings

Number Of Ingredients 10

32 oz Chopped frozen spinach two 16 oz bags
2 tbsp(s) Regular butter
1 cup(s) Uncooked onion(s) diced into bite-size pieces
1 tsp(s) Kosher salt
2 tbsp(s) All-purpose flour
0.125 tsp(s) Ground nutmeg or to taste
0.125 tsp(s) Cayenne pepper or to taste
12 oz Low-fat evaporated milk
0.125 tsp(s) Table salt or to taste
0.125 pinch Black pepper freshly ground, or to taste

Steps:

  • Place one bag of frozen spinach in a covered glass container. Microwave on high for 8 minutes; spoon into a colander in the sink to drain. Repeat with second bag of spinach and add to same colander; use a large serving spoon to press excess water out of spinach. Place drained spinach in a serving bowl; cover to keep warm.
  • Meanwhile, melt butter in a medium saucepan over medium-low heat; stir in onion and kosher salt. Cook onion, stirring frequently, until soft and translucent, about 10 minutes. Add flour, nutmeg and cayenne; stir to combine. Slowly whisk in evaporated milk; cook, whisking constantly, until thick and bubbling, about 5 to 7 minutes. Pour sauce into a blender or food processor (or use an immersion blender in the pot); blend sauce until smooth.
  • Pour sauce over spinach and toss to combine; season with salt and black pepper. Yields about 3/4 cup per serving.

Nutrition Facts : Calories 42 kcal

EASY CREAMED SPINACH



Easy creamed spinach image

Creamed spinach is usually made with a rich white sauce called béchamel, which is one of the French mother sauces-or base sauces on which an array of other dishes are built. We simplified the lengthy prep of making a roux that is then thinned with milk by simply stirring low-fat cream cheese into the hot wilted spinach. The result is equally creamy and surprisingly tasty. Consider adding a few gratings of nutmeg along with the salt and pepper for a hint of spice.

Time 10m

Yield 4 servings

Number Of Ingredients 7

0.75 tsp Canola oil
3 Tbsp Uncooked shallot(s) chopped
0.75 cup(s) Uncooked scallion(s) sliced
12 oz Fresh spinach baby-variety (about 16 cups)
0.25 cup(s) Low fat cream cheese softened (about 2 oz)
0.75 tsp Table salt or to taste
0.125 tsp Black pepper freshly ground, or to taste

Steps:

  • Heat oil in a large nonstick skillet over medium heat; add shallots and sauté until golden, about 2 minutes. Add scallions and sauté 1 minute more.
  • Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down. Cook, tossing, until wilted and tender, about 2 minutes.
  • Remove from heat and stir in cream cheese just until melted; stir in salt and pepper. Serve immediately. Yields about 1/2 cup per serving.

Nutrition Facts : Calories 79 kcal

CLASSIC CREAMED SPINACH



Classic creamed spinach image

Nobody will believe this comforting, creamy vegetable side dish is actually good for you. Serve it with a seared steak or chicken and roasted potatoes for a steakhouse-worthy meal. A small amount of real butter combined with low-fat evaporated milk gives the sauce rich flavor and a silky-smooth mouth feel. We have included nutmeg, a classic partner for spinach, and a sprinkle of cayenne to give the dish some warmth. Frozen spinach shaves some time off the prep to helping it come together with ease. For the best results, be sure to drain the spinach well before adding the sauce.

Categories     Appetizers,Snacks

Time 35m

Yield 6 servings

Number Of Ingredients 10

32 oz Chopped frozen spinach two 16 oz bags
2 Tbsp Regular butter
1 cup(s) Uncooked onion(s) diced into bite-size pieces
1 tsp Kosher salt
2 Tbsp All-purpose flour
0.125 tsp Ground nutmeg or to taste
0.125 tsp Cayenne pepper or to taste
12 oz Low-fat evaporated milk
0.125 tsp Table salt or to taste
0.125 tsp Black pepper freshly ground, or to taste

Steps:

  • Place one bag of frozen spinach in a covered glass container. Microwave on high for 8 minutes; spoon into a colander in the sink to drain. Repeat with second bag of spinach and add to same colander; use a large serving spoon to press excess water out of spinach. Place drained spinach in a serving bowl; cover to keep warm.
  • Meanwhile, melt butter in a medium saucepan over medium-low heat; stir in onion and kosher salt. Cook onion, stirring frequently, until soft and translucent, about 10 minutes. Add flour, nutmeg and cayenne; stir to combine. Slowly whisk in evaporated milk; cook, whisking constantly, until thick and bubbling, about 5 to 7 minutes. Pour sauce into a blender or food processor (or use an immersion blender in the pot); blend sauce until smooth.
  • Pour sauce over spinach and toss to combine; season with salt and black pepper. Yields about 3/4 cup per serving.

Nutrition Facts : Calories 39 kcal

CLASSIC CREAMED SPINACH - WW POINTS = 1



Classic Creamed Spinach - Ww Points = 1 image

This recipe comes from my Weight Watchers Magazine, November/December 2008. This issue has several "make ahead recipes" for easy Holiday planning. "Make 1 month ahead." 1 point for a generous 1/3 cup serving.

Provided by senseicheryl

Categories     Low Cholesterol

Time 17m

Yield 6 1/3 cup servings, 6 serving(s)

Number Of Ingredients 5

3 (9 ounce) bags Baby Spinach
1 1/4 cups reduced-fat milk, 2%
2 tablespoons flour
1/2 teaspoon salt
1 pinch nutmeg

Steps:

  • Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add 1 bag of the spinach and cook until wilted. Drain. Repeat with the remaining 2 bags; squeeze dry.
  • While the spinach cooks, whisk the milk, flour, salt and nutmeg in a medium saucepan until blended; bring to a simmer over medium-high heat. Reduce the heat and cook, stirring, until thickened, 4-5 minutes. Add the spinach and cook, stirring, until hot, about 1 minute.
  • If making ahead, let cool; freeze in an airtight container up to 1 month. Thaw in the refrigerator overnight. Cook with 2 tablespoons low-fat milk until hot.

Nutrition Facts : Calories 64.4, Fat 1.5, SaturatedFat 0.7, Cholesterol 4.1, Sodium 315.6, Carbohydrate 9, Fiber 2.9, Sugar 3.1, Protein 5.6

CLASSIC CREAMED SPINACH



Classic Creamed Spinach image

I can't resist a pat-on-my-back moment here--I rock at making creamed spinach. And I'm sharing this recipe with you because I want you to feel the same kind of confidence. Hidden in this seemingly straightforward recipe are lots of skills and foundational techniques, such as making a roux and a bechamel and sauteing onions. When you master this, you can say you're awesome at cooking--and you're definitely ready to graduate to the next chapter ("The Scary Stuff"!). Plus, this steakhouse classic is a great way to get everyone chowing down on iron-rich spinach.

Provided by Amanda Freitag

Categories     side-dish

Time 35m

Yield Makes 8 cups, to serve 8 to 10

Number Of Ingredients 12

Kosher salt
2 pounds baby spinach
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 1/2 cups milk
1 cup heavy cream
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
1 cup Spanish onion, 1/4-inch dice
3 cloves garlic, minced
1/8 teaspoon freshly grated nutmeg

Steps:

  • Blanch the spinach. Bring 1 gallon water to a boil in a large pot. Add a pinch of kosher salt. Place the spinach in the boiling water. After 45 seconds (exactly), remove the spinach leaves with a slotted spoon, spider or tongs and drain in a colander. Let cool completely.
  • Use your hands to press the spinach against the sides of the colander. When most of the liquid has been released, squeeze handfuls of the spinach to make sure all of the excess water has been removed. Set aside.
  • In a wide, high-sided saute pan, melt the butter over medium-low heat. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like wet sand. Cook the roux for 3 minutes, stirring continuously to make sure it doesn't burn and it becomes a "blond" color. Add the milk to the roux, whisking vigorously to make sure that the roux completely dissolves into the milk without lumping.
  • Turn down the heat to maintain a low simmer. You're making a bechamel sauce, which is the base for the creamed spinach. Next, whisk in the cream and return the mixture to a simmer. Cook the bechamel until thickened and smooth, about 5 minutes, stirring often. Season the sauce with the salt, pepper and cayenne.
  • Preheat a small saute pan over medium-high heat. Add the oil and let heat for about 1 minute. Add the onions and season with a pinch of salt. Cook until the onions soften and become translucent, 2 to 3 minutes. Stir in the garlic and cook an additional minute or two.
  • Add the cooked onion and garlic along with the drained spinach to the bechamel, folding to make sure it's completely coated with sauce. Season with the nutmeg. Cook for 2 minutes, then taste the spinach. Adjust the seasoning with more salt and the nutmeg, and/or more cayenne if desired.

CREAMED SPINACH



Creamed Spinach image

This classic dish, a staple of high-end steakhouses and humble tables alike, is one that every cook should learn to make. We've carefully crafted this recipe to capture the ultimate classic creamed-spinach characteristics so that it can be your textbook version and an heirloom to pass down. Once you've made it and seen how easy it is, there's a good chance it'll be on your table more often than for just special-occasion feasts. It's creamy and satisfying even though it takes just 35 minutes to make. The ingredients are all easily accessible staples, but the inclusion of nutmeg might surprise you. If you associate that spice more with cookies than vegetables, you're in for a pleasant surprise. Rather than dominating the dish, or even standing out on its own, nutmeg in this application serves to elevate the flavors of the key ingredients-cream and spinach-and bring them into harmony. As a finishing touch, we've added butter-toasted panko bread crumbs for a pleasant little crunch that we think you'll find very satisfying.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 9

5 tablespoons butter
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped onion
3 tablespoons Gold Medal™ all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/3 cups half-and-half
4 packages (5 oz each) baby spinach leaves

Steps:

  • In 8-inch skillet, melt 1 tablespoon of the butter over medium heat. Stir in bread crumbs. Cook and stir 2 to 3 minutes or until golden brown. Place crumbs in small bowl; set aside.
  • In 1-quart saucepan, melt 3 tablespoons of the butter over medium heat. Add onion; cook, stirring frequently, 4 to 5 minutes, or until tender. Stir in flour salt, pepper and nutmeg. Cook and stir until mixture is bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; set aside.
  • In 12-inch skillet, heat remaining 1 tablespoon butter over medium heat. Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in half-and-half mixture. Cook and stir 1 to 2 minutes or just until heated. Spoon mixture into serving bowl; top with toasted bread crumbs.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 1/2 g

EASY CREAMED SPINACH FROM WEIGHT WATCHERS



Easy Creamed Spinach from Weight Watchers image

Points plus value=2 Servings = 4 Prep time = 5 minutes Cooking time = 5-10 minutes Level of difficulty = easy

Provided by Phyllis R Pack

Categories     Vegetables

Time 15m

Number Of Ingredients 7

3/4 tsp canola oil
4 Tbsp uncooked, raw shallots, chopped
3/4 c uncooked scallions, raw sliced
1/4 c low fat creamed cheese
12 oz fresh sinach
table salt, to taste
black pepper, to taste

Steps:

  • 1. Heat oil in a large nonstick skillet over medium heat, add shallots and saute until golden (apx. 2 minutes), add scallions and saute one minute more.
  • 2. Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down. Cook, tossing until wilted and tender, about 2 minutes.
  • 3. Remove from heat and stir in creamed cheese, just until melted, stir in salt and pepper. Serve immediately. Yields 1/2 cup er serving

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