One of my favorite meals in the autumn or any other time of the year consists of marinated pork tenderloin, sweet potato patties and Spinach-Mushroom Casserole. I marinate 3/4″ thick slices of pork tenderloin in Italian dressing for about four hours, then cook on a range-top grill. Sweet potatoes are microwaved until tender, allowed to cool, then peeled and mashed with a little salt and pepper. The potatoes are formed into patties and browned in olive oil. The Spinach-Mushroom Casserole is based on a recipe for Mushrooms Florentine from a wonderful Cincinnati Junior League cookbook, I’ll Cook When Pigs Fly. I changed the ingredients a bit to reduce the fat and to have more spinach and less mushrooms. It makes a great side dish.
SPINACH-MUSHROOM CASSEROLE--Reduced Fat
- 1/2 lb. fresh mushrooms, sliced
- 1 Tblsp. olive oil
- 1 lb. bag of fresh spinach
- 2 Tblsp. dried minced onions
- Butter flavored spray
- Sprinkle of salt and pepper
- Sprinkle of garlic salt
- 4 oz. low fat Colby cheese
Saute mushrooms in oil. Place spinach in a sprayed large flat casserole (mine is about 10″ square). Spray the spinach with butter flavored spray, add the cooked mushrooms, and sprinkle the dried onion, salt, pepper and garlic salt over the surface. Sprinkle grated cheese on top. Bake uncovered @ 350 degrees F for 20 minutes. Serves 6 to 8.