Easy Creamed Spinach From Weight Watchers Recipes

CREAMED SPINACH

Steps:

• In a blender or food processor, combine spinach and evaporated milk; puree until smooth.
• Transfer mixture to a medium saucepan and add minced onion and garlic powder. Set pan over medium heat and bring to a simmer. Cook 5 minutes, until thick.
• Season to taste with salt and black pepper. Yields about 1/2 cup per serving.

CREAMED SPINACH

Steps:

• In a blender or food processor, combine spinach and evaporated milk; puree until smooth.
• Transfer mixture to a medium saucepan and add minced onion and garlic powder; set pan over medium heat and bring to a simmer. Cook, stirring occasionally, until thick, about 5 minutes; season to taste with salt and pepper. Yields about 1/2 cup per serving. (Note: For those on the Flex Plan, keep in mind that a larger 1-cup serving will have a POINTS value of 1.)

CLASSIC CREAMED SPINACH

Steps:

• Place one bag of frozen spinach in a covered glass container. Microwave on high for 8 minutes; spoon into a colander in the sink to drain. Repeat with second bag of spinach and add to same colander; use a large serving spoon to press excess water out of spinach. Place drained spinach in a serving bowl; cover to keep warm.
• Meanwhile, melt butter in a medium saucepan over medium-low heat; stir in onion and kosher salt. Cook onion, stirring frequently, until soft and translucent, about 10 minutes. Add flour, nutmeg and cayenne; stir to combine. Slowly whisk in evaporated milk; cook, whisking constantly, until thick and bubbling, about 5 to 7 minutes. Pour sauce into a blender or food processor (or use an immersion blender in the pot); blend sauce until smooth.
• Pour sauce over spinach and toss to combine; season with salt and black pepper. Yields about 3/4 cup per serving.

CLASSIC CREAMED SPINACH

Steps:

• Place one bag of frozen spinach in a covered glass container. Microwave on high for 8 minutes; spoon into a colander in the sink to drain. Repeat with second bag of spinach and add to same colander; use a large serving spoon to press excess water out of spinach. Place drained spinach in a serving bowl; cover to keep warm.
• Meanwhile, melt butter in a medium saucepan over medium-low heat; stir in onion and kosher salt. Cook onion, stirring frequently, until soft and translucent, about 10 minutes. Add flour, nutmeg and cayenne; stir to combine. Slowly whisk in evaporated milk; cook, whisking constantly, until thick and bubbling, about 5 to 7 minutes. Pour sauce into a blender or food processor (or use an immersion blender in the pot); blend sauce until smooth.
• Pour sauce over spinach and toss to combine; season with salt and black pepper. Yields about 3/4 cup per serving.

EASY CREAMED SPINACH

Steps:

• Heat oil in a large nonstick skillet over medium heat; add shallots and sauté until golden, about 2 minutes. Add scallions and sauté 1 minute more.
• Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down. Cook, tossing, until wilted and tender, about 2 minutes.
• Remove from heat and stir in cream cheese just until melted; stir in salt and pepper. Serve immediately. Yields about 1/2 cup per serving.

CREAMED SPINACH

Steps:

• Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

FAST AND EASY CREAMED SPINACH

Steps:

• Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
• Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
• Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
• Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

CLASSIC CREAMED SPINACH - WW POINTS = 1

Steps:

• Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add 1 bag of the spinach and cook until wilted. Drain. Repeat with the remaining 2 bags; squeeze dry.
• While the spinach cooks, whisk the milk, flour, salt and nutmeg in a medium saucepan until blended; bring to a simmer over medium-high heat. Reduce the heat and cook, stirring, until thickened, 4-5 minutes. Add the spinach and cook, stirring, until hot, about 1 minute.
• If making ahead, let cool; freeze in an airtight container up to 1 month. Thaw in the refrigerator overnight. Cook with 2 tablespoons low-fat milk until hot.

EASY CREAMED SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

EASY CREAMED SPINACH

Steps:

• In a large bowl, combine all ingredients. Spoon into a greased 1-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through.