Lighter Creamed Spinach

He won’t know this is a lighter version of the classic creamed spinach unless you tell him.

Ingredients

• 1 1/2 pounds fresh spinach, large stems removed
• 1/4 cup minced onions
• 1 garlic clove, minced
• 1/4 teaspoon dried oregano
• 2 teaspoons all-purpose flour

• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup fat-free milk
• 1/2 cup reduced-fat cream cheese

How to make it   25 minutes

• 1

  Rinse the spinach then transfer to a large soup pot or pasta pot with the water clinging to the leaves. Put over medium heat, cover, and cook until the spinach on the bottom begins to wilt, 2 minutes. Stir well and cook until the rest of the spinach is just wilted, 2 to 3 minutes more.
• 2

  Transfer the spinach to a colander and press out as much moisture as possible.
• 3

  Coat a large nonstick sauté pan with cooking spray and place over medium heat. Add the onions, garlic, and oregano and cook until the onions are softened, about 4 minutes. Stir in the flour, salt, and nutmeg and cook for 1 minute. Whisk in the milk and cream cheese, whisking constantly in a corner of the pan until the sauce thickens, about 1 minute.
• 4

  Stir in the spinach and heat through, about 30 seconds.

Nutritional Information(per serving)

• Calories: 163
• Fat: 5 g
• Saturated Fat: 3 g
• Cholesterol: 17 mg

• Sodium: 466 mg
• Carbs: 24 g
• Protein: 9 g
• Fiber: 8 g