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Recipes - Light Spinach Maria

Recipe Name

Light Spinach Maria

Submitted by

Mike Herrin

Recipe Description

Lighter Version of Calhous' Spinach Maria -- adapted from knoxnews.com blog " Stirring the pot".

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	15	Ready In (minutes)	45

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



710	leaves	Spinach, frozen, chopped, thawed and well drained
4 2/3	quarts	skim milk
1 1/4	tablespoons	mustard, dry
1 1/3	tablespoons	garlic powder
2 1/8	tablespoons	Red pepper, flakes
1 1/2	large	Onion, chopped yellow
1/4	cup	butter
1 1/3	cups	butter melted
1 1/2	cups	all-purpose flour
8 1/3	Usda default (100 gm - 4 oz)	Velveeta cheese 2%
3 7/8	cups, melted	low fat shredded cheddar cheese, extra-sharp
2 3/4	packages (6 oz)	monterey jack cheese - shredded
5 1/3	cups, diced	monterey cheese for topping

Steps

Sequence	Step

1	Thaw spinach and squeeze as much excess water as possible from it
2	Heat milk and spices in a 4 qt. saucepan on medium heat to just below a boil then reduce heat and simmer.
3	Sauté chopped onion in 1/2 TBSP butter on medium heat for 5-8 minutes. Add onion to saucepan
4	Combine the 2 1/2 TBSP melted butter with the flour in a small saucepan. Mix until completely blended and cook on low heat 2-3 minutes.
6	Remove from heat and add cheese to milk mixture. Mix until all the cheese is melted and blended into the sauce.
7	Allow to cool for 15 minutes then add drained spinach to cheese sauce and mix till completely blended.
8	Spoon into a casserole sprayed with cooking spray and top with grated Monterey jack cheese.
9	Bake at 350 for 12-15 minutes, or until hot and bubbly
10	This can be served as a side dish or as an appetizer with tortilla chips.

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