"Almost" Boston Market Creamed Spinach

My love/hate relationship with Boston Market

 

 

Oh Boston Market....your macaroni and cheese and creamed spinach used to be my favorite.

 

 

I'd skip ordering a sandwich or type of meat and just order a large side of each of you....and polish them both off in minutes.

 

 

I then started bringing you to family Thanksgiving because I loved you that much.

 

 

My metabolizim then slowed...out of nowhere...and I learned that I could no longer eat an entire half pan of you in one sitting.

 

 

At age 23, when I could no longer eat WHATEVER I wanted whenever I wanted, my love affair with Boston Market ended.  Sad sad day.

 

 

...I then discovered this recipe and realized that I could sub skim milk for the half and half and use I can't believe its not butter and create a much lower version of the 23g of fat goodness per serving I was shoving into my belly prior.

 

White Sauce

• 3 tablespoons butter (I used the olive oil I can't believe it's not butter and it worked fine)
• 4 tablespoons flour
• 1/2 teaspoon salt(I use seasoned salt)
• 1 cup half-and-half or 1 cup milk ( I used skim)

Spinach

• 1/2 cup sour cream ( I used fat free and it worked just fine)
• 2 tablespoons butter
• 2 -4 tablespoons onions, minced
• 1/4 cup water
• 20 ounces frozen spinach, drained and chopped
• 1/2 teaspoon ground black pepper (optional or to taste)
• 1/4 cup grated parmesan cheese(optional)

Directions:

1. In a saucepan melt butter over medium heat until sizzling.
2. If you are adding in the fresh garlic and a pinch of cayenne pepper then saute in butter for about 2 minutes but do not brown the garlic.
3. Whisk in the flour and 1/2 tsp seasoned salt (or white salt) until creamed together and smooth.
4. Stir in the half and half, or milk (if using) a little at a time.
5. Increase heat to medium and constantly whisk until the mixture becomes thick and smooth.
6. Remove from heat; set aside.
7. Place 2 tbsp butter in saucepan over med heat; add the 2 tbsp minced onion, and cook until transparent.
8. Add spinach and water to pan, lower the heat, and cover.
9. Stirring several times until the spinach is cooked.
10. When the spinach is almost done, add the prepared white sauce, sour cream and Parmesan cheese (if using).
11. Stir well, and simmer until completely blended.
12. Season with more seasoned salt or white salt if desired and black pepper.

Crock Pot Turkey White Bean Chili

I have a slight obsession with Gina's Skinnytaste blog...slight.  Everything I have made from there has been AMAZING!  She give such good tips and won't put anything on her blog that isn't perfect.  J's parents bought me a programmable crockpot for my birthday last month and what a better way to enjoy it than with chili!  And chili with PUMPKIN in it at that!  Don't be scared away from this recipe if you think you don't like pumpkin because you really can't taste it...it gives it such an amazing flavor and I have nothing but good things to say about it!

Crock Pot Turkey White Bean Chili
adapted from Skinnytaste

Ingredients:

• cooking spray
• 2 lb 99% lean ground turkey
• 1/2 tsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp chili powder, to taste
• 2 bay leaves
• 2 tsp cumin
• 1 tsp oregano
• 2 (15 oz cans) of white northern or navy beans, rinsed and drained
• 15 oz can pumpkin puree (not pumpkin pie filling)
• 4.5 oz canned chopped green chile
• 2 cups low sodium, fat free chicken broth
• fat free sour cream for topping (optional)
• chopped cilantro and chives for topping (optional)
• salt and pepper to taste

Directions:



Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.

Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute.
  
Remove bay leaves and adjust seasoning to taste before serving. Enjoy! 

Recipe Swap : Apple/Pumpkin

Let's start this off by saying that I was a little worried by my recipe!  I got Apple Croissant Bread Pudding from Life and Kitchen...sounds super good, but WTF is it?!

Being new to this cooking thing and not much of a sweets person, I had not a clue what Bread Pudding was...not one.  It didn't sound like I was going to like it, let alone be able to pull it off when I read the one line in the blog post :


"Whoever said that bread pudding is difficult to make is crazy.  It was pretty easy!"

At that point, I definitely thought uh oh...this is going to fail!  But I was pleasantly surprised!  Not only did I LOVE it, I successfully made it and correctly!  The different textures and flavors really made the dish and I will definitely be making this again!  We halved the recipe since it is just the two of us and it worked out perfectly!

Thanks Life and Kitchen for creating this awesome dessert!


Apple Croissant Bread Pudding
adapted from : Life and Kitchen 

Ingredients

3 extra-large whole eggs
5 extra-large egg yolks
5 cups half-and-half
1 1/2 cups brown sugar
2 teaspoons pure vanilla extract
6 stale croissants (just cut them in half and let them sit out overnight)
2 apples, peeled and diced
1 cup raisins  (I omitted-I LOVE grapes but cannot do raisins!)
A dash of cinnamon and nutmeg
Caramel sauce for topping


Preheat the oven to 350 degrees.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the mixture aside. Separate the tops and bottoms of the croissants and rip them up into bite-sized pieces.  In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the apples and raisins and sprinkle with the cinnamon and nutmeg.  Then cover with the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature with caramel drizzled on top

Crock Pot Santa Fe Chicken

I got a fancy crock pot for my birthday, so what a better way to christen it than with this lovely dish from Gina @ Skinnytaste...I love her recipes because she includes all of the WW points and nutritional info and I am yet to have a recipe yet that I haven't loved.  YUM!

I also got a fancy camera for that same birthday so hooray for upgraded pictures!!


Crock Pot Santa Fe Chicken
from : Skinnytaste

What you'll need

• 24 oz (1 1/2) lbs thawed chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans (drained)
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
  
• salt to taste

Directions

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in crock pot. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice and top with fat free cheddar cheese.