KitchenAid 6397dZw608 Instructions And Recipes Manual page 24

Spinach and cheese crostini
1 baguette loaf, cut
into ⁄ -inch slices
1
2
2 teaspoons butter or
margarine
⁄ cup finely chopped
1
2
onion
1 clove garlic, minced
1 package (9 oz.)
frozen chopped
spinach, thawed and
squeezed dry
1 package (8 oz.) light
cream cheese
⁄ cup roasted red
1
4
peppers
⁄ cup shredded
1
2
Cheddar cheese
⁄ cup fat-free egg
1
4
substitute or 1 egg
⁄ cup fresh bread
1
3
crumbs
⁄ teaspoon chili
1
2
powder
⁄ teaspoon garlic
1
4
powder
⁄ teaspoon cayenne
1
8
pepper
1 pound ground turkey
⁄ cup thick and chunky
1
2
salsa
⁄ cup chili sauce
1
2
⁄ cup water
1
2
Place baguette slices on baking sheet. Bake at
375°F for 4 to 6 minutes, or until toasted. Set aside.
Melt butter in 0-inch 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  teaspoon
Cheddar cheese. Bake at 375°F for 5 to 8 minutes, or
until thoroughly heated and cheese is melted.
Serve warm.
Yield: 2 servings (2 crostini per serving).
Per serving: About 4 cal, 6 g pro, 6 g carb,
6 g fat, 2 mg chol, 324 mg sod.
Meatballs with Salsa
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 -inch balls. Spray 2-inch 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 0 minutes, or until meatballs are thoroughly
cooked, stirring frequently. Serve warm.
Yield: 2 servings (3 meatballs per serving).
Per serving: About 84 cal, 8 g pro, 5 g carb, 3 g fat,
30 mg chol, 280 mg sod.
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