KitchenAid K4SSWH Use & Care Guide - Page 24

Spinach and Cheese Crostini, Meatballs with Salsa - red

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Spinach and Cheese Crostini 1 baguette loaf, cut into 1/2" slices 2 teaspoons butter or margarine 1/2 cup finely chopped onion 1 clove garlic, minced 1 package (9 oz) frozen chopped spinach, thawed and squeezed dry 1 package (8 oz) light cream cheese 1/4 cup roasted red peppers 1/2 cup shredded Cheddar cheese Place baguette slices on baking sheet. Bake at 375°F for 4 to 6 minutes, or until toasted. Set aside. Melt butter in 10" skillet over medium heat. Add onion and garlic. Cook and stir 2 to 3 minutes, or until softened. Add spinach. Cook and stir 30 to 60 seconds, or until warm. Cool slightly. Place cream cheese in mixer bowl. Attach bowl and Flat Beater to mixer. Turn to Speed 2, mix about 30 seconds. Add spinach mixture. Continuing on Speed 2, mix about 30 seconds. Add red peppers. Continuing on Speed 2, mix about 30 seconds. Spread spinach mixture on toasted baguette slices. Top each slice with about 1 teaspoon Cheddar cheese. Bake at 375°F for 5 to 8 minutes, or until thoroughly heated and cheese is melted. Serve warm. Yield: 12 servings (2 crostini per serving). Per serving: About 141 cal, 6 g protein, 16 g carb, 6 g fat, 12 mg chol, 324 mg sodium. Meatballs with Salsa 1/4 cup fat-free egg substitute or 1 egg 1/3 cup fresh bread crumbs 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1 lb ground turkey 1/2 cup thick and chunky salsa 1/2 cup chili sauce 1/2 cup water Place egg substitute, bread crumbs, chili powder, garlic powder, pepper, and ground turkey in mixer bowl. Attach bowl and Flat Beater to mixer. Turn to Stir Speed and mix about 30 seconds. Form turkey mixture into 1" balls. Spray 12" skillet with no-stick cooking spray. Cook meatballs over medium-high heat until well browned; drain. Mix salsa, chili sauce, and water in small bowl. Add to meatballs and stir. Reduce heat to low. Cook, covered, about 10 minutes, or until meatballs are thoroughly cooked, stirring frequently. Serve warm. Yield: 12 servings (3 meatballs per serving). Per serving: About 84 cal, 8 g protein, 5 g carb, 3 g fat, 30 mg chol, 280 mg sodium. 22

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22
1 baguette loaf, cut
into
1
/
2
" slices
2 teaspoons butter or
margarine
1
/
2
cup finely chopped
onion
1 clove garlic, minced
1 package (9 oz)
frozen chopped
spinach, thawed and
squeezed dry
1 package (8 oz) light
cream cheese
1
/
4
cup roasted red
peppers
1
/
2
cup shredded
Cheddar cheese
Place baguette slices on baking sheet. Bake at
375´F for 4 to 6 minutes, or until toasted. Set aside.
Melt butter in 10" skillet over medium heat. Add onion
and garlic. Cook and stir 2 to 3 minutes, or until
softened. Add spinach. Cook and stir 30 to 60 seconds,
or until warm. Cool slightly.
Place cream cheese in mixer bowl. Attach bowl and Flat
Beater to mixer. Turn to Speed 2, mix about 30 seconds.
Add spinach mixture. Continuing on Speed 2, mix about
30 seconds. Add red peppers. Continuing on Speed 2,
mix about 30 seconds. Spread spinach mixture on toasted
baguette slices. Top each slice with about 1 teaspoon
Cheddar cheese. Bake at 375´F for 5 to 8 minutes, or
until thoroughly heated and cheese is melted.
Serve warm.
Yield: 12 servings (2 crostini per serving).
Per serving: About 141 cal, 6 g protein, 16 g carb,
6 g fat, 12 mg chol, 324 mg sodium.
Spinach and Cheese Crostini
Meatballs with Salsa
1
/
4
cup fat-free egg
substitute or 1 egg
1
/
3
cup fresh bread
crumbs
1
/
2
teaspoon chili
powder
1
/
4
teaspoon garlic
powder
1
/
8
teaspoon cayenne
pepper
1 lb ground turkey
1
/
2
cup thick and chunky
salsa
1
/
2
cup chili sauce
1
/
2
cup water
Place egg substitute, bread crumbs, chili powder, garlic
powder, pepper, and ground turkey in mixer bowl. Attach
bowl and Flat Beater to mixer. Turn to Stir Speed and mix
about 30 seconds.
Form turkey mixture into 1" balls. Spray 12" skillet with
no-stick cooking spray. Cook meatballs over
medium-high heat until well browned; drain.
Mix salsa, chili sauce, and water in small bowl. Add to
meatballs and stir. Reduce heat to low. Cook, covered,
about 10 minutes, or until meatballs are thoroughly
cooked, stirring frequently. Serve warm.
Yield: 12 servings (3 meatballs per serving).
Per serving: About 84 cal, 8 g protein, 5 g carb, 3 g fat,
30 mg chol, 280 mg sodium.