FoodMayhem.com

What it is:

Dr. Praeger’s Spinach Pancakes are made in the style of the traditional Jewish potato pancakes called latkes. Dr. Praeger’s healthier version is not fried yet becomes crisp when heated in a toaster oven. You can eat them with apple sauce, the most common latke condiment, or try one of my suggestions below.

What we like:

Diet-friendly: These low sodium, no saturated fat, and no cholesterol spinach pancakes fit into almost any diet. Plus they’re kosher parve.

Individually wrapped: Whenever you’re trying to make heath conscious meals, it always helps to have clearly defined portions. Plus, individually wrapped pieces in frozen products avoids the pieces sticking together.

Availability: The spinach pancakes are easy to find in the freezer section of most supermarkets and it’s always great to stock up on some healthy options to have anytime.

What we don't like:

The cooking instructions on the box give you oven, toaster oven, and microwave options. Only the toaster oven method works well (I use a George Foreman toaster oven, it cooks very well). Broilers in most ovens will be too strong and microwave heating gives the pancakes an undesirable texture.


Try these recipes:

Spinach Latkas with Cranberry Apple Sauce
A twist on a Chanukah tradition.
Yield: 3 servings

• 6 Dr. Praeger’s spinach pancakes
• 1/3 cup canned whole cranberry sauce
• 2/3 cup apple sauce

1. Heat the spinach pancakes using the box directions for a toaster oven.
2. While the spinach pancakes are heating, mix the cranberry sauce and apple sauce together in a bowl and set aside.
3. When the spinach pancakes are done, place two on each plate and ¼ cup of cranberry apple sauce.

• 1 Dr. Praeger’s Spinach Pancake
• 1 slice of Canadian bacon
• 1 egg

1. Preheat a toaster oven on broil and place the spinach pancake on an oven-safe tray without shortening. Heat for 5 minutes.
2. Turn the spinach pancake over, add the Canadian bacon to the toaster oven, and heat for another 5 minutes. They will be ready at the same time.
   
3. While the pancake and Canadian bacon are heating, spray a small pan with non-stick spray and heat. Crack the egg directly into the pan and turn the heat to medium for 90 seconds. Turn the egg over and cook for another minute. Heat an extra minute on each side if you want the yolk to be less runny.

• 4 Dr. Praeger’s Spinach Pancakes
• 1/2 cup your favorite pasta sauce
• 1.5 oz shredded mozzarella cheese

1. Line an 8-inch square baking pan with aluminum foil and heat the spinach pancakes according to box directions for broiling in the toaster oven.
2. While the spinach pancakes are heating, heat the tomato sauce in the microwave for 30 seconds.
3. When the spinach pancakes are done, pour the tomato sauce on top and sprinkle the shredded mozzarella across, evenly.
4. Return the pan to the toaster oven for 1 min or until cheese is melted.
5. Serve by itself as an appetizer or over pasta as an entrée.

posted by Jessica@Foodmayhem at 12:29 PM 3 Comments add a comment

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