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spinach beef bake
by TidbitPublished Jun 16, 2008
Views: 619
I got this from my nutritionist a while back. Not sure where she got it. I generally like to give credit where credit is due but alas...
This is a fairly quick little casserole. I will give you the original, but I never make it as it is. This is way too bland for me so I, more often than not, spice it up. Somtimes I give it a mediterrainian flavor, sometimes I go mexican flavor. I'll leave that to you, but here is the original
Spinach Beef Bake
1 lb ground beef - Extra lean (can also do 1/2 lean ground beef 1/2 lean ground turkey
1/2 cup diced onion
1 egg beaten
10 oz package of frozen spinach (thawed and drained) - I actually will use fresh baby spinach. Not as watery or slimy
4 oz can mushrooms drained (I would rather use fresh portabello mushrooms)
4 oz shredded mozzarella cheese (low moisture - low fat)
1/4 cup (1 oz) parmesan cheese (I use freshly grated NOT the Kraft stuff)
2 garlic cloves minced (or 2 TBSP already minced garlic) ... (There is never too much of this stuff for me)
1 cup fresh chopped red pepper and green pepper (love the colors - do any you want, orange, red, yellow, green)
1 TBSP butter, melted (I use Smart Balance Light)
salt and pepper to taste.
Brown the meat with the onion. I drain the fat in a collander by running water over the meat till the water runs clear and then move the cooked meat to a casserole dish. Mix all the rest of the ingredients (EXCEPT the butter and parmesean cheese) into the casserole dish with the meat. Sprinkle the parmesean cheese on top then drizzle with the butter.
Bake uncovered at 375 degrees for approx 25-30 min.
This makes approx 4 - 6 servings and left overs can be frozen for future dinners.
I like to serve this with sliced tomatoes broiled with havarti cheese and seasonings then a slice of hot garlic toast
Filed under: Nutrition & Fitness
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For 6 servings: Cals- 286 Fat-18.7 Saturated-8.3 Poly-1.0 Mono-7.5 Cholesterol-101 Sodium-386 Potassium-425 Carb-6.3 Fiber-1.9 Protein-23.1
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