1 baguette loaf, cut into
1
⁄
2
-inch slices
2 teaspoons margarine or
butter
1
⁄
2
cup finely chopped
onion
1 clove garlic, minced
1 package (9 oz.) frozen
chopped spinach,
thawed and squeezed
dry
1 package (8 oz.) light
cream cheese
1
⁄
4
cup roasted red peppers
1
⁄
2
cup shredded
Cheddar cheese
ķĸ
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
SPINACH AND CHEESE CROSTINI
22
Place baguette slices on baking sheet. Bake at
375°F for 4 to 6 minutes, or until toasted. Set aside.
Melt margarine in 10-inch 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 and mix about
30 seconds. Add spinach mixture. Turn to Speed 2
and mix about 30 seconds. Add red peppers. Turn
to Speed 2 and mix about 30 seconds. Spread
spinach mixture on toasted baguette slices. Top
each slice with about 1 teaspoon Cheddar cheese.
Bake at 375°F 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.
1
⁄
4
cup fat-free egg
substitute or 1 egg
1
⁄
3
cup fresh bread crumbs
1
⁄
2
teaspoon chili powder
1
⁄
4
teaspoon garlic powder
1
⁄
8
teaspoon cayenne
pepper
1 pound ground turkey
1
⁄
2
cup thick and chunky
salsa
1
⁄
2
cup chili sauce
1
⁄
2
cup water
MEATBALLS WITH SALSA
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
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 balls. Spray
12-inch 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.
