KETO Friendly/ Sides/ Veggies

Spinach & Cheese Bake…there were NO leftovers.

Adapted from: JoyFilledEats.com

Super easy and super tasty. I have a feeling this will be a staple side dish for us. Served this with my Salmon en Papillote, a small green salad, and a baguette.

Don’t forget the “No Stress in the Kitchen” tips…to your right. 🙂

Spinach & Cheese Bake

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By leslie Serves: 6
Prep Time: 10-15 minutes Cooking Time: 15-20 minutes depending on the stove

This is a "go with anything" side dish. It's my last minute savior when I'm stuck for another dish because I always have the ingredients on hand. Plus, if I don't have spinach...I substitute with any veggie I have available and it works! Also, I used Gouda the first time but all the other times...whatever was in my fridge! Always tastes great!

Ingredients

  • 1 Lbs. fresh spinach or frozen spinach
  • 8 oz cream cheese
  • 1 Tablespoon dried minced onion
  • 1 tsp garlic powder
  • Cooking spray or olive oil
  • Salt & Pepper to taste
  • For the topping:
  • 6 oz gouda cheese, shredded
  • 2 pieces bacon, crumbled

Instructions

1

Preheat oven to 400F.

2

Spray an 8 x 8 baking dish with cooking spray.

3

Spray a pan with cooking spray or 1 Tablespoon olive oil and add spinach. Cover and cook over medium until the spinach has wilted if using fresh spinach or until frozen spinach is heated through. Add the garlic powder, minced onion, and cream cheese and mix until cheese is melted.

4

Add half the gouda, season with salt and pepper and mix. Transfer to the prepared baking dish. Top with the remaining cheese and crumbled bacon.

5

Bake for 15-20 minutes. All ovens are different, so check after 15 minutes to make sure it doesn't burn. Enjoy!

6

CHEF NOTE: You may make this recipe lighter by either cutting the cheese amounts in half or adding more spinach.

Nutrition

  • 288 Calories
  • 3.7g Carbohydrates
  • 81mg Cholesterol
  • 24g Fat
  • 14.5g Protein
  • 14.2g Saturated fat
  • 550mg Sodium

Notes

*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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