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Spinach and Cheese Crostini
1 baguette loaf,
cut into
1
⁄2-inch (1.25-
cm) slices
2 teaspoons (10 mL)
butter or margarine
1
⁄2 cup (125 mL) finely
chopped onion
1 clove garlic, minced
1 package (9 oz.
[270 g]) frozen
chopped spinach,
thawed and
squeezed dry
1 package (8 oz.
[250 g]) light cream
cheese
1
⁄4 cup (50 mL) roasted
red peppers
1
⁄2 cup (125 mL)
shredded Cheddar
cheese
Place baguette slices on baking sheet. Bake at 375°F
(190°C) for 4 to 6 minutes, or until toasted. Set
aside.
Melt butter in 10-inch (25-cm) skillet over medium
heat. Add onion and garlic. Cook and stir 2 to 3
minutes, or until softened. Add spinach. Cook and
stir 30 to 60 seconds, or until warm. Cool slightly.
Place cream cheese in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2, mix about 30
seconds. Add spinach mixture. Continuing on Speed
2, mix about 30 seconds. Add red peppers.
Continuing on Speed 2, mix about 30 seconds.
Spread spinach mixture on toasted baguette slices.
Top each slice with about 1 teaspoon (5 mL)
Cheddar cheese. Bake at 375°F (190°C) for 5 to 8
minutes, or until thoroughly heated and cheese is
melted. Serve warm.
Yield: 12 servings (2 crostini per serving).
Per serving: About 141 cal, 6 g pro, 16 g carb,
6 g fat, 12 mg chol, 324 mg sod.
Meatballs with Salsa
1
⁄
4 cup (50 mL) fat-free
egg substitute or 1
egg
1
⁄3 cup (75 mL) fresh
bread crumbs
1
⁄2 teaspoon (2 mL)
chili powder
1
⁄
4 teaspoon (1 mL)
garlic powder
1
⁄
8 teaspoon (.5 mL)
cayenne pepper
1 pound (500 g)
ground turkey
1
⁄2 cup (125 mL) thick
and chunky salsa
1
⁄2 cup (125 mL)
chili sauce
1
⁄2 cup (125 mL) water
Place egg substitute, bread crumbs, chili powder,
garlic powder, pepper, and ground turkey in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Stir Speed and mix about 30 seconds.
Form turkey mixture into 1-inch (2.5-cm) balls.
Spray 12-inch (30-cm) skillet with no-stick cooking
spray. Cook meatballs over medium–high heat until
well browned; drain.
Mix salsa, chili sauce, and water in small bowl. Add
to meatballs and stir. Reduce heat to low. Cook,
covered, about 10 minutes, or until meatballs are
thoroughly cooked, stirring frequently. Serve warm.
Yield: 12 servings (3 meatballs per serving).
Per serving: About 84 cal, 8 g pro, 5 g carb, 3 g fat,
30 mg chol, 280 mg sod.