Spinach Balls

Wednesday, September 19, 2007

This is a great go-to recipe for a great appetizer. I follow the recipe exactly and it’s great every time.
Spinach Balls – 2 WW pts/2 balls – (Original recipe from Kraft)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix Monterey Style with Mushroom & Onion
1-2/3 cups hot water
1/4 cup (1/2 stick) butter or margarine
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry
1 cup KRAFT 100% Grated Parmesan Cheese
1 cup chopped fresh mushrooms
1 small onion, finely chopped
4 eggs

Preheat oven to 400°F. Mix stuffing mix, hot water and butter in large bowl until well blended.

Add remaining ingredients; mix lightly. Shape into 60 balls, each about 1 inch in diameter. Place in single layer in two 15x10x1-inch baking pans sprayed with cooking spray.

Bake 15 to 20 min. or until lightly browned.

Tips: Make Ahead Prepare and bake spinach balls as directed; cool completely. Place in freezer-weight resealable plastic bags; freeze up to 3 months. When ready to serve, thaw in refrigerator. Place on baking sheets and bake at 400°F for 10 to 15 min. or until heated through.

Nutritional Information (From Kraft.com): 2 balls: 70 calories, 4 g fat, 35 mg cholesterol, 190 mg sodium, 5 g carbs, 1 g dietary fiber, 1 g sugar, 4 g protein
WW POINTS: 2

Appetizers / Snacks

1 comment »

7 Responses to “Two Potato Chowder”

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1

Jen — February 17, 2010 at 3:11 pm

Oh can’t wait to try this. Thanks for the recipe.
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2

oneordinaryday — February 17, 2010 at 11:51 pm

I like the idea of adding sweet potatoes! It looks very comforting and hearty for a cold winter day.

I’m passing a blog award onto you. Please check out my post. : )

~Michelle
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3

Joanne — February 18, 2010 at 12:50 am

I love that this chowder has sweet potatoes in it! That alone ramps it up to a need-to-try-immediately status.
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Catherine — February 18, 2010 at 2:48 pm

I made it last night! I didn’t have chicken stock, so I used beef stock – still good. The dash of cayenne is great and I loved that it has sweet potatoes! Brought the leftovers for lunch today 🙂 Yummy!
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5

nutmegnanny — February 19, 2010 at 1:56 pm

I have never had potato soup with sweet potatoes. It looks awesome! The bacon and cheese on top is definitely a necessity 🙂
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Nancy — March 5, 2010 at 1:54 pm

Great chowder. I loved the creaminess of it. I added chopped carrots to it, they were a nice addition. I served it vegetarian style, without the bacon on top, and it was still yummy.n
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Kel — March 7, 2010 at 1:14 am

I made this for dinner tonight. The sweet potato is a great addition!