Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 279.4
- Total Fat: 8.0 g
- Cholesterol: 19.0 mg
- Sodium: 862.6 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 5.4 g
- Protein: 17.5 g
View full nutritional breakdown of Spinach, Cheese, and Red Pepper Strata calories by ingredient
Spinach, Cheese, and Red Pepper Strata
Submitted by: BINGHAM37Introduction
slow cooker recipe adapted from About.com, now the saturated fat is only 4g per serving and sodium is reasonable slow cooker recipe adapted from About.com, now the saturated fat is only 4g per serving and sodium is reasonableNumber of Servings: 5
Ingredients
-
* 5 cups (6 oz untoasted) sliced whole-grain bread, cubed and toasted in the oven until dry and golden
* 1 bag frozen spinach (16 oz), thawed and squeezed as dry as possible
* 8 ounces roasted sweet red peppers, sliced into ribbons
* 1 cup (4 oz) shredded reduced-fat cheddar cheese (Kraft 2% or equivalent)
* pepper to taste
* 1/2 can (10 3/4 ounces) 98% fat free cream of mushroom soup
* 1/2 cup evaporated skim milk or fat-free half-and-half
* 6 egg whites
* 2 to 3 teaspoons dried minced onion
Directions
INGREDIENTS:
* 5 cups (6 oz untoasted) sliced whole-grain bread, cubed and toasted in the oven until dry and golden
* 1 bag frozen spinach (16 oz), thawed and squeezed as dry as possible
* 8 ounces roasted sweet red peppers, sliced into ribbons
* 1 cup (4 oz) shredded reduced-fat cheddar cheese (Kraft 2% or equivalent)
* pepper to taste
* 1/2 can (10 3/4 ounces) 98% fat free cream of mushroom soup
* 1/2 cup evaporated skim milk or fat-free half-and-half
* 6 egg whites
* 2 to 3 teaspoons dried minced onion
PREPARATION:
Spray a 3 1/2-quart slow cooker/Crock Pot with Pam or equivalent. Layer with half of the bread cubes, spinach, peppers, and cheese; sprinkly with black pepper to taste. Repeat layers ending with cheese.
Whisk together the soup, milk, egg whites, and dried onion. Pour over slow cooker/Crock Pot contents. Chill for 1 hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2 hours.
Serves 6.
Number of Servings: 5
Recipe submitted by SparkPeople user BINGHAM37.
* 5 cups (6 oz untoasted) sliced whole-grain bread, cubed and toasted in the oven until dry and golden
* 1 bag frozen spinach (16 oz), thawed and squeezed as dry as possible
* 8 ounces roasted sweet red peppers, sliced into ribbons
* 1 cup (4 oz) shredded reduced-fat cheddar cheese (Kraft 2% or equivalent)
* pepper to taste
* 1/2 can (10 3/4 ounces) 98% fat free cream of mushroom soup
* 1/2 cup evaporated skim milk or fat-free half-and-half
* 6 egg whites
* 2 to 3 teaspoons dried minced onion
PREPARATION:
Spray a 3 1/2-quart slow cooker/Crock Pot with Pam or equivalent. Layer with half of the bread cubes, spinach, peppers, and cheese; sprinkly with black pepper to taste. Repeat layers ending with cheese.
Whisk together the soup, milk, egg whites, and dried onion. Pour over slow cooker/Crock Pot contents. Chill for 1 hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2 hours.
Serves 6.
Number of Servings: 5
Recipe submitted by SparkPeople user BINGHAM37.
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