6 small spinach (queen's or baby spinach)
1 (16 ounce) can crushed tomatoes
1 (8 ounce) package meatloaf, shredded
In a large saucepan over medium heat, combine the spinach, tomatoes, ham, crumbled, cheese and meatloaf. Bring over medium heat, and cook, stirring occasionally, until spinach is tender (about 8 to 10 minutes). Drain spinach, and discard.
Serve pasta with the sauce. Spread back on tortillas (as shown in the photo).
The spinach you get at the store is too soupy and wet. Try a little baking powder to combat that. I put it all in a cake pan and let it cook for about 30 minutes, then took out the batter and let it cool. I then added it to a food processor for a few seconds. It processed very well, and the texture was very good. I did this recipe by weight, so the total carbs are closer to 22g (non-fat, low fat).
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