KitchenAid KSM75SL Owner's Manual download pdf (Page 20)

20

1 baguette loaf, cut

into

1

⁄2" slices

2 teaspoons butter or

margarine

1

⁄2 cup finely chopped

onion

1 clove garlic, minced

1 package (9 oz)

frozen chopped

spinach, thawed

and squeezed dry

1 package (8 oz) light

cream cheese

1

⁄4 cup roasted red

peppers

1

⁄2 cup shredded

Cheddar cheese

Place baguette slices on baking sheet. Bake at

375°F for 4 to 6 minutes, or until toasted. Set

aside.

Melt butter in 10" skillet over medium heat. Add

onion and garlic. Cook and stir 2 to 3 minutes, or

until softened. Add spinach. Cook and stir 30 to

60 seconds, or until warm. Cool slightly.

Place cream cheese in mixer bowl. Attach bowl

and flat beater to mixer. Turn to Speed 2, mix

about 30 seconds. Add spinach mixture.

Continuing on Speed 2, mix about 30 seconds.

Add red peppers. Continuing on Speed 2, mix

about 30 seconds. Spread spinach mixture on

toasted baguette slices. Top each slice with

about 1 teaspoon Cheddar cheese. Bake at 375°F

for 5 to 8 minutes, or until thoroughly heated

and cheese is melted. Serve warm.

Yield: 12 servings (2 crostini per serving).

Per serving: About 141 cal, 6 g protein, 16 g

carb, 6 g fat, 12 mg chol, 324 mg sodium.

Spinach and Cheese Crostini

Meatballs with Salsa

1

⁄4 cup fat-free egg

substitute or 1 egg

1

⁄3 cup fresh bread

crumbs

1

⁄2 teaspoon chili

powder

1

⁄4 teaspoon garlic

powder

1

⁄8 teaspoon cayenne

pepper

1 pound ground

turkey

1

⁄2 cup thick and

chunky salsa

1

⁄2 cup chili sauce

1

⁄2 cup water

Place egg substitute, bread crumbs, chili powder,

garlic powder, pepper, and ground turkey in

mixer bowl. Attach bowl and flat beater to mixer.

Turn to Stir Speed and mix about 30 seconds.

Form turkey mixture into 1" balls. Spray

12" skillet with no-stick cooking spray. Cook

meatballs over medium–high heat until well

browned; drain.

Mix salsa, chili sauce, and water in small bowl.

Add to meatballs and stir. Reduce heat to low.

Cook, covered, about 10 minutes, or until

meatballs are thoroughly cooked, stirring

frequently. Serve warm.

Yield: 12 servings (3 meatballs per serving).

Per serving: About 84 cal, 8 g protein, 5 g carb,

3 g fat, 30 mg chol, 280 mg sodium.

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