The hubs is home today, his day off - he's been on night work for 2 weeks. I asked him what he wanted for dinner and he wanted chicken cutlets. So I decided to try out a new creamed spinach recipe. This one got 5 stars on myrecipes.com. It's a Cooking Light recipe so that's a bonus. It was really really easy to throw together, and so flavorful! And at only 72 calories per serving, it's definitely being added to the stack of usable recipes for some nice homecooked meals like this one. I also served with some (instant) mashed potatoes and gravy (mixed from a packet, just like Mom used to make). See? I like to keep things simple :)
And if you're not near Jersey - I feel sorry for you. There really is something special about a fresh Jersey tomato - I'm not even a fan of tomatoes, but as soon as you slice one of these babies open, it's like discovering a treasure.
CREAMED SPINACH GRATIN
Source: Cooking Light, November 1997
10 oz. of fresh spinach
2/3 cup chopped onion (I just used a little sprinkle of dehydrated minced onion because I'm pretty sure 2/3 cup of onion would be a bit overwhelming)
1/4 tub-style light cream cheese
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 cup (1/4 inch thick) sliced tomato
1/4 cup dry breadcrumbs
2 Tbsp finely grated parmesan cheese (I went a little overboard with the sprinkle)
1. Preheat oven to 375.
2. Remove large stems from spinach. Tear spinach into 1-inch pieces; place in colander and rinse under cold water. Set aside. (Umm, I totally skipped step 2 entirely, and I didn't notice anything unusual in the final dish)
3. Place a large dutch oven (I used a deep skillet) over medium heat. Coat with cooking spray and add onion. Saute 3 minutes or until softened. (Again, I skipped the onion step because I used dehydrated onion)
4. Add spinach and saute until wilted, about 2 minutes.
5. Add cream cheese, oregano, salt and pepper and cook an additional 1 minute or until the cream cheese is melted.
6. Spray a 1-quart gratin dish with cooking spray and spoon the spinach mixture into it.
7. Lay the tomato slices on top, followed by the breadcrumbs, then the cheese.
8. Bake 30 minutes or until golden brown.
For the chicken, I just dipped in egg and breaded it with plain panko, seasoned with italian seasoning and cayenne pepper.