Creamed Spinach

5		Cooking sprays
1/4  cup		thick slices of onion, chopped
1/2  cup		medium mushrooms, chopped
3  tablespoons		soy flour
1  cup		skim milk
1  ounce		TBS fat free sour cream
6  servings		fresh or frozen spinach, chopped
1  dash		Table Salt
1  pinch		Ground Black Pepper

Tip: For nutritional information on all the ingredients in Creamed Spinach just click on each ingredient name. Then adjust the serving size for any Creamed Spinach ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Spray a large non-stick skillet with cooking spray. Saute onions and mushrooms. Remove onions and mushrooms or move them to one side of the pan and respray pan. Add flour, stirring continuously until flour just begins to brown.

Slowly add milk, a little at a time, stirring continuously. When sauce is smooth and begins to boil, add the sauteed onions and mushrooms. Season to taste (I usually just use a pepper blend and about a TBS of red wine vinegar).

Add spinach and sour cream and continue cooking until spinach is just wilted and heated through, stirring occasionally to coat evenly with sauce.

Makes 3 servings of just over 1 cup each.