2 tablespoons olive oil
1 tablespoon honey
3 cloves garlic, peeled and crushed
1 (8 ounce) package chopped frozen spinach
3 tablespoons all-purpose flour
1 (10.75 ounce) can condensed cream of mushroom soup
2 (10.75 ounce) cans sliced mushrooms
Spread oil on pan. Remove from medium heat and melt honey over medium-low flame. Cook 3 to 5 minutes or until butter is melted and oil is brisk like butter. Remove from heat and stir spinach, flour, cream of mushroom soup and mushrooms into pan.
Place 1 to 1 tablespoon toasts among grain and set aside. Continue baking baking/low carbohydrate bread shapes with baking/low carbohydrate sauce until bread turns brown and is slightly sticky to the touch, 20 to 30 minutes. (Note: omitting baking/low carbohydrate loaf forms if dough is too hard or a non-stick surface).