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Spinach Filling Recipe
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Reduced calorie margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Low fat processed american cheese slices||2 Ounce (2 Slices, 1 Ounce Each)|
|Vegetable cooking spray||1|
|Finely chopped shallots||2 Tablespoon|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Diced firm tofu||1⁄2 Cup (8 tbs)|
|Frozen egg substitute||1 Cup (16 tbs), frozen|
|Ground white pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 922 Calories from Fat 438
% Daily Value*
Total Fat 50 g76.3%
Saturated Fat 6.9 g34.5%
Trans Fat 0 g
Cholesterol 30.9 mg
Sodium 2291.9 mg95.5%
Total Carbohydrates 59 g19.5%
Dietary Fiber 7.4 g29.5%
Sugars 14.9 g
Protein 65 g130.3%
Vitamin A 560.4% Vitamin C 141.2%
Calcium 84.8% Iron 88.5%
*Based on a 2000 Calorie diet
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook for 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add cheese slices and stir until cheese melts.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add shallots and mushrooms, and saute until tender.
Add reserved spinach, tofu, egg substitute, salt, and pepper.
Cook over medium heat until mixture begins to set.
Stir in cheese sauce; cook until mixture is set.