Spinach Balls

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

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3 Responses to “Roasted Carrots with Thyme and Goat Cheese”

  1. #
    1
    Michelle — February 28, 2011 at 5:07 pm

    I made roasted carrots this weekend, too! So… don’t think I’m copying you when I post mine, mmkay? 😉

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    2
    Anonymous — February 28, 2011 at 5:43 pm

    Roasted carrots are so tasty, and adding goat cheese is a fantastic idea! I’m definitely going that route next time I roast carrots ;).

  3. #
    3
    Anonymous — March 30, 2011 at 11:26 am

    Roasted carrots are so tasty, and adding goat cheese is a fantastic idea! I’m definitely going that route next time I roast carrots ;).

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