Boston Market Creamed Spinach Reduced-Fat
By Todd Wilbur
When Boston Market first opened in 1989, it was called Boston Chicken. That's because at that time chicken was the only meat served at the chain. But three years later, in 1992, the chain added meatloaf, turkey, and ham, and officially became Boston Market. Yes, a lot of signs had to be changed at considerable expense.
This popular side dish, which contains three types of cheese, normally has 24 grams of fat per serving. So, for this Boston Market creamed spinach copycat recipe, we will be using two fat-free cheeses along with regular Provolone, and we'll be able to re-create the taste of the real thing, but with just 25 percent of the fat in the original.
Serving size–1/2 cup
Calories per serving–180 (Original–300)
Fat per serving–6g (Original–24g)
Source: Top Secret Recipes Lite by Todd Wilbur.
This recipe is available in
- 2 10-ounce packages chopped frozen spinach
- 2 tablespoons diced white onion
- 3 ounces provolone cheese, chopped
- 4 slices Kraft fat-free Swiss Cheese Singles, quartered
- 4 slices Kraft fat-free Mozzarella Singles, quartered
- 1 1/2 teaspoons white vinegar
- 1/4 heaping teaspoon salt
- Do This
1. Thaw the spinach and place it in a medium saucepan over medium/low heat with the onion. Heat for 7 to 10 minutes or until the liquid begins to bubble. Drain.
2. Add the remaining ingredients to the saucepan and heat for and additional 5 to 7 minutes or until smooth and creamy.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.