Weight Loss Surgery Cookbook

292 Part III: Simple Recipes to Enjoy Anytime

T Creamed Spinach

A new twist on an old favorite makes this creamed spinach a perfect meal or side dish.

The nutmeg kicks this dish up a notch, the Parmesan adds sharpness, and the light

cream cheese pulls everything together. This may make a spinach eater of you, and that

would be a good thing. Nutrition-wise, spinach is right at the top of list, serving as an

excellent source of phytonutrients, vitamins, and minerals.

1 cup water

One 6-ounce bag fresh baby spinach, stems

removed

2 tablespoons light cream cheese

1 teaspoon softened butter

A dash of nutmeg

1 tablespoon grated Parmesan cheese

1 Preheat the oven to 350 degrees. Coat an 8-x-8-inch pan with nonstick spray and set aside.

2 Pour 1 cup of water into a 2-quart pot and bring to a boil. Add spinach and cover with a

tight lid. Remove from heat and let sit for 3 minutes; then drain the spinach.

3 Combine the cream cheese, butter, and nutmeg and stir well. Stir in the spinach and

gently spoon the mixture into the pan. Sprinkle with the Parmesan cheese, cover, and

bake for 30 minutes.

Per serving: Calories 90 (From Fat 45); Fat 5g (Saturated 3g); Cholesterol 15mg; Sodium 260mg; Carbohydrate 10g

(Dietary Fiber 4g); Protein 4g; Sugar 1g.

Stage: Soft foods

Preparation time: 15 minutes

Cooking time: 35 minutes

Yield: 2 servings (^3 ⁄ 4 cup each)

T Balsamic Strawberries

Here’s a new way to jazz up strawberries. The unique taste of balsamic vinegar brings

out the best flavors of strawberries. The longer balsamic vinegar is aged, the sweeter

and thicker it gets. The downside is the older the vintage, the more the balsamic

vinegar costs. Like a lot of things, you get what you pay for. Store the opened bottle in a

cool, dark place and it will keep for a long time.