Wild Rice Cakes with Creamed Spinach

You can find the recipes for this here and here, so I won't bother posting them, but doesn't this look divine? What a perfect little appetizer for a dinner party or a small main meal for two.

By the way, you can save a few calories and substitute milk for cream in the spinach. It makes a basic white sauce instead. If you go this route I would use cornstarch instead of flour to help it thicken better. The sauce won't have the apprearance or rich taste of a cream sauce, but at least a low-fat sauce gives you an excuse to throw some parmesan cheese on top. Also, it's not necessary to steam the spinach prior to putting it in the sauce, unless you like well-cooked spinach. Otherwise, the heat from the sauce will wilt it, if you stir everything together for about a minute over the heat.

Also, I should add that I tried two new things this week that I'd never made before: eggplant parmesan and hummus. I decided to bake the little breaded eggplant disks for the eggplant parm, instead of frying them, with decent results. So, it can be done if you want to avoid frying. Just add a lot of sauce when you're finally baking everything together. The hummus, on the other hand, was quick as a snap and very delicious. Super easy with a little mini prep food processor and miles cheaper than buying prepared hummus from the grocery store. I'd recommend giving it a shot sometime!