This time of year, I need to make dinners that are quick and easy … but still healthy, of course. This is one of my favorites. It can be assembled in less than 10 minutes, which allows me to get back to those holiday preparations while it’s baking. Enjoy with a fresh fruit salad!
1 tablespoon butter, melted
2 (6-ounce) packages fresh baby spinach
1 1/4 cups (5 ounces) shredded, reduced-fat sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
6 ounces (about 1 1/3 cups) all-purpose flour
1 1/2 cups fat-free milk
1 cup egg substitute
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
Preheat oven to 350 degrees.
Pour butter into bottom of a 13×9-inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle with cheeses.
Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese.
Bake 350 degrees for 40 minutes or until lightly browned. Serve immediately. Yields 12 servings.
Calories 157, Fat 6g, Protein 10.8g, Carb 15.1g, Fiber 1.6g.
Source: Cooking Light