Friday, February 27, 2015

Artichoke and Spinach Strata

This was a huge disappointment.  It was flavorless.  D contemplated putting salt in it, but didn't.  Although since he added chicken to it, he did salt the chicken.  Overall, we both thought maybe ham or bacon would be good, but there are so many other recipes out there...

We won't have again. And the left-overs are sitting in the fridge...

Artichoke and Spinach Strata

Photo byALB

Thaw the artichoke hearts according to microwave directions, or in the refrigerator for 2 hours. You can also place artichoke hearts in the baking dish and bake at 375° until thawed, then remove from the pan and continue the recipe. Try swapping artichokes and spinach for 1 (14-ounce) bag thawed frozen broccoli florets and Monterey Jack for cheddar cheese.

Yield: Serves 6 (serving size: about 1 1/3 cups)

1 (10-ounce) package frozen spinach
3 green onions, chopped (white and light green parts only)
1 (9-ounce) package frozen artichoke hearts, thawed and drained
8 ounces whole-wheat sourdough bread, crusts removed and cubed (about 5 cups)
4 ounces reduced-fat Monterey Jack cheese, shredded (about 1 cup)
Cooking spray
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 3/4 cups 1% low-fat milk
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
Dash of ground nutmeg
4 large eggs

1. Preheat oven to 375°.

2. Cook spinach in microwave ­according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze dry.

3. Combine spinach and next 4 ingredients (through Monterey Jack cheese) in a large bowl; toss. Arrange bread mixture in a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle Parmesan cheese over top.

4. Combine milk, Dijon, pepper, nutmeg, and eggs in a bowl, stirring with a whisk. Pour egg mixture evenly over bread mixture. Bake at 375° for 38 minutes or until set. Turn broiler to high (do not remove pan from oven). Broil 4 minutes or until edges are lightly browned.

Nutritional Information
Calories: 292; Fat: 11.3g; Saturated fat: 4.7g; Monounsaturated fat: 1.8g; Polyunsaturated fat: 0.8g; Protein: 19g; Carbohydrate: 28g; Fiber: 6g; Cholesterol: 145mg; Iron: 3mg; Sodium: 584mg; Calcium: 405mg

Cooking Light, MARCH 2015

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