Archives for April 4, 2019

Creamed Spinach, Swiss Chard with Tomatoes and Beans, Brussels Sprouts with Hot Sauce and Blue Cheese

Creamed Spinach 1 16 oz. bag frozen chopped spinach, thawed ½ cup shallots, minced 1 clove garlic, minced 1 ½ cups fat-free milk 2 teas. grated parmesan cheese 4 ¼ oz. light cream cheese ¼ teas. nutmeg 2 Tbsp. flour 2 teas. butter or margarine salt and pepper to taste Remove any moisture from the […]