Weight Watchers Chicken Spinach Crescent Ring Recipes
WEIGHT WATCHERS CHICKEN SPINACH CRESCENT RING
Make and share this Weight Watchers Chicken Spinach Crescent Ring recipe from Food.com.
Provided by jennay25
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place Cresent Rolls with points out to edge and create a ring. Spread cream cheese on cresent rolls, place spices of your choice on top of cream cheese, place spinach on cream cheese, next evenly spread grilled chicken, then mexican cheese.
- Now pull up points of cresent rolls and wrap around ingredients and tuck under the top.
- Bake at 375 for 14 minutes.
Nutrition Facts : Calories 141.8, Fat 5.2, SaturatedFat 2.3, Cholesterol 35.1, Sodium 208.4, Carbohydrate 15.5, Fiber 1.1, Sugar 1.4, Protein 7.8
SPINACH RING
I got this recipe from a William Sonoma cookbook. My mom use to make this dish when I was a child (Several decades ago). She would get the ring out of the mold onto a serving dish and then drizzle the mold with Bechamel sauce ( recipe #62371 ). (Also she would add blue food coloring to the sauce) I have to admit that every time I get the ring out of the mold I brake it, so the Bechamel sauce on top covers all the imperfections, plus, it is a great combination.
Provided by MsPia
Categories Spinach
Time 50m
Yield 1 mold, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat an oven to 375. Butter a 1 1/2-qt ring mold.
- Place spinach in a food processor and puree.
- Melt 1 Tbs. of butter in a saute pan over medium heat. Add spinach, raise the heat to high and cook, stirring, until all moisture has cooked away, 1-2 minutes. Reduce heat to medium.
- Stir in the flour, salt and pepper. Slowly pour in the warm milk, stirring constantly until smooth and thickened. Add the paprika and cook for 4 minutes longer.
- Remove from heat and add 1/2 cup of the cheese and the remaining Tbs. of butter. Stir in the eggs and pour into the prepared mold. Sprinkle the top with the remaining 1/4 cup cheese. Place in a baking pan and pour hot water into the pan to reach halfway up the sides of the mold dish. Bake until firm or lightly browned, 30-40 minutes.
- Remove from heat and let sit for a few minutes. Run a knife around the edges, then invert onto a serving platter.
- Serve hot.
- You can have it with the Bechamel sauce or without.
Nutrition Facts : Calories 242.2, Fat 16.6, SaturatedFat 9, Cholesterol 194.7, Sodium 743.7, Carbohydrate 8.3, Fiber 2.7, Sugar 1.2, Protein 16.4
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