Tuesday, October 12, 2010

Healthier Spinach, Artichoke, & Sundried Tomato Dish

2 Shallots Minced
2 Garlic Gloves Minced
1/4 TSP Extra Virgin Olive Oil
12 Oz Plain RBGH Free Greek Yogurt
8 Oz Weight Watchers Cream Cheese or Neufchatel
1 1/2 Cups Minced Fine Imported Pecorino Romano Cheese
1/4 TSP Frontier or Other Brand Salt Free Chili Powder
1 TSP Greek Oregano
1 PKG Bella Luna or Other Brand Dry Sun Dried Tomatoes Not In Oil
1/4 TSP White Ground Pepper
16 Oz. Chopped Artichoke Hearts Drained & Rinsed
1 10 Oz Pkg Chopped Spinach Thawed, Drained, & Patted DRY
Olive Oil Cooking Spray
Large Bowl
Mixing Spoon
Baking Pan

Mix Together All Items in The Bowl, Saving 1/2 Cup of the Pecorino Romano Cheese
Spray Baking Pan With Olive Oil Spray
Transfer Mixture to Baking Pan, Top With Remaining Pecorino Romano Cheese
Bake at 350 for About 25 Minutes.
Dip Pita Chips, Top a Baked Potato, Dip Vegetables, Top Vegi-Burger or Reg Burger, Serve Over Whole Grain Pasta, Serve Over Organic Hash Browns.

Before Cooking

After Cooking

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