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 »

11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

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Shannon — November 16, 2010 at 12:18 pm

Ooh, that sounds great!
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Emily — November 16, 2010 at 1:50 pm

That sounds pretty incredible! Love your 5 day idea 🙂
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amanda @ fake ginger — November 16, 2010 at 4:59 pm

That looks delicious! I wish I could convince my husband to eat squash. 🙁
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Boston Food Diary — November 16, 2010 at 5:43 pm

LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!
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Nutmeg Nanny — November 16, 2010 at 5:53 pm

Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!
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Megan — November 16, 2010 at 6:14 pm

I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!
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Cara — November 17, 2010 at 1:29 am

I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?
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Jen — November 17, 2010 at 2:29 am

Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.
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Taylor — November 17, 2010 at 4:00 am

This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!
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Shannon — November 17, 2010 at 3:47 pm

i made this too and it was AWESOME 🙂
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Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!