The night before, open packages of spinach and let drain overnight.
Squeeze all liquid out with your hands the next morning.
Re-chop to eliminate stringy spinach.
Stir sour cream, mayonnaise, Salad Supreme, salt and pepper together.
Add spinach and mix thoroughly.
Refrigerate overnight.
Cut crusts from bread and flatten with rolling pin.
Spread slice of bread with spinach mixture; top with another piece of bread.
Sprinkle with parsley. Cut each bread sandwich into 4 pieces before serving.
egrees/speed 5.
Add spinach to TM bowl, push down
Boil, steam or microwave the peas until they are tender; drain; cool; then, using a fork, lightly crush the peas.
Combine the pea mash with the ricotta, lemon juice and fresh mint.
At lunchtime, spread the pea mixture on one slice of soy and linseed bread, top with the baby spinach leaves and then with the second slice of bread; or spread on two low calorie crispbreads.
irm, about 12 minutes, add spinach, drain and return to pot
1. Chop onion and mince garlic.
2. Heat oil in large frying pan and add onion, garlic, and mushrooms. Season with salt and pepper to taste. Saute until soft.
3. Meanwhile, toast bread and spread mayonnaise and mustard on toasted bread slices.
4. Remove pan from heat and add spinach and balsamic vinegar to pan. Stir until spinach wilts.
5. Divide sauteed mixture evenly onto three slices of bread. Evenly divide cheese onto each of these slices of bread (on top of mushroom mixture). Top with the remaining slices of bread.
Squeeze water from spinach.
Place between paper towel and pat dry.
Mix with other ingredients except bread.
Add more sour cream, if necessary, for proper spreading consistency.
Trim crust from bread. Spread on mixture.
Top with bread slice. Cut into triangles.
Makes 56 sandwiches.
Mix together the tuna, mayonnaise, spinach, green onions, Worcestershire sauce and hot pepper sauce.
Makes 4 to 6 servings.
Tear spinach and lettuce into bite sized pieces into a large bowl.
In a skillet, fry the bacon until crisp, then drain the fat.
Combine with spinach and lettuce.
Chop eggs and add to mixture.
Pour in dressing and toss lightly.
Serves 4 to 6.
Combine the mayonnaise and raspberry preserves together. Spread evenly on one side of both bread slices. Top one of the bread slices with the spinach, sliced onion, the ham and american cheese; cover with the remaining bread slice.
Cook spinach slightly less than time recommended on package. Melt butter in skillet; add spinach, garlic and onion powder and cook 5 minutes.
Add sour cream, cheese, sesame seed and parsley. Heat, stirring (but do not boil) until well mixed and hot.
Serve. Total grams:
32.4.
Grams per serving:
4.0.
Serves 8.
tir well.
Wash the spinach, break it up into small
In bowl, whisk together egg substitute, milk, pepper and salt.
Stir in spinach (I think it should be diced)and mix well.
Spray Pam on skillet.
Cook over medium, stirring frequently until most of liquid is evaporated.
Thaw, rinse and press all water out of spinach.
Melt butter in frying pan.
Add onion and mushrooms, stirring constantly, until onion is limp.
large bowl, mix ricotta, spinach, 1 cup mozzarella cheese, 1
aking your own, follow your recipe, again brushing with the olive
emain reasonably firm.
Saute spinach to heat it and remove
nd add the fresh baby spinach. Cook for a few moments
inutes). Drain off fat. Add spinach. Continue cooking, stirring occasionally, until
ith spinach.
Cover with the bread top.
Cut the sandwich
Wash spinach and remove stalks.
Place