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Ingredients
- 1 (15 oz) package frozen chopped spinach
- 1 lemon, for zest/juice
- 1 Hass avocado
- 1 shallot
- ½ teaspoon extra-virgin olive oil
- 1 tablespoon salt-free garlic-herb seasoning
- 1 cup plain nonfat Greek yogurt
- ¼ cup nonfat sour cream
- 2 tablespoons grated Parmesan cheese
- 1 (3.5 oz) package thin rice crackers
Steps
- Microwave spinach following package instructions. Drain spinach and press out excess moisture. Zest lemon (1 teaspoon), then juice (2 tablespoons). Halve avocado; remove pit and flesh. Chop shallot finely.
- Preheat small sauté pan on medium-high 1–2 minutes. Place oil in pan, then add shallots; cook 2–3 minutes, stirring occasionally, until shallots are tender.
- Transfer shallots to medium bowl. Add avocado, zest, juice, seasoning, yogurt, and sour cream. Mash with fork (or potato masher) until blended and smooth. Stir in spinach and cheese; serve with crackers.
Amount per ⅙ recipe serving: Calories 200, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 5mg, Sodium 190mg, Total Carb 26g, Fiber 7g, Sugars 4g, Protein 9g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 10%