2 tablespoons sesame seeds
1/4 cup slivered almonds
2 packages (10 ounces each) frozen chopped spinach
1/8 teaspoon black pepper
1 can (10 3/4 ounces) reduced-fat, low-sodium cream of mushroom soup concentrate
1/2 cup low-fat sour cream
1 can (8 ounces) sliced water chestnuts, drained
Vegetable cooking spray
Toast sesame seeds and almonds in a skillet just until slightly browned. Set aside. Cook spinach on the stove or in the microwave according to package directions, omitting salt. Drain spinach thoroughly by placing it in a colander and pressing it with a large spoon. In a large bowl, toss spinach with sesame seeds, almonds, pepper, soup, sour cream, and water chestnuts. Spray a 1 1/2-quart casserole with cooking spray and spoon in spinach mixture. Bake in a preheated 350°F oven for 30 to 35 minutes.
Yield: 6 servings. Serving size: 1/2 cup.
Preparation time: 30 minutes.
Cooking time: 30–35 minutes.
Nutrition Facts Per Serving:
Calories: 95,
Carbohydrates: 11 g,
Protein: 4 g,
Fat: 5 g,
Saturated Fat: 1 g,
Sodium: 207 mg,
Fiber: 3 g
Exchanges per serving: 2 vegetable, 1 fat. Carbohydrate choices: 1.