1 tb Olive oil 1/2 c Chopped onion 1/2 c Grated zucchini 1 c Sliced steamed carrots 1 c Steamed broccoli flowerettes 3/4 c Uncooked oatmeal 1 Slice whole wheat bread, Crumbled 3 tb Oat bran 3 oz Shredded cheddar cheese 1/2 c Tomato sauce 1 Egg 1 Egg white 1/4 ts Each salt, pepper and sage 1/2 ts Dried thyme 1/4 c Chopped parsley 6 tb Grated Parmesan Cheese 1. Preheat oven to 375 degrees F. 2. In small skillet heat olive oil and saute onion until translucent, about 5 minutes. 3. In large bowl combine zucchini, carrot, broccoli, oatmeal, breadcrumbs, oat bran and cheese. 4. In small bowl beat together tomato sauce, egg and egg white, seasonings and Parmesan. 5. Combine all ingredients and stir thoroughly to mix. 6. Turn mixture into 9x5-inch loaf pan coated with non-stick spray. 7. Bake 30 to 35 minutes, or until firm. Let stand 15 minutes before slicing. Why the sudden interest in oat bran? Oat bran is the fibrous outer layer of the oat grain, which is generally removed when the grain is processed into oatmeal. Now that we know the importance of fiber in a well balanced diet, it is a good practice to put some of that oat bran back into our food. DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Vegetable 1 Fat 198 Calories Source: Richard Simmons Deal-A-Meal Golden Edition Cookbook Enjoy! |
2 C. chopped -- fresh broccoli 1/2 C. chopped onion 1/2 C. chopped green peppers 1/2 C. sliced mushrooms -- (1/2 to 3/4) 1 C. shredded cheese (1/2 Cheddar and 1/2 Jack) 1 1/2 C. milk 3/4 C. Bisquick mix 3 eggs 1 Tsp. salt 1/4 Tsp. pepper Heat oven to 400 degrees and lightly grease pie plate or quiche dish. Cook vegetables in salted water until almost tender; drain. Place vegetables and cheese in pie plate. Beat or blend remaining ingredients and pour into pie plate or quiche dish. Bake until knife inserted halfway between center and edge comes out clean. Bake 35 to 40 minutes. Let stand 5 minutes before cutting. Serves 6. Substitute: One package 10 ounce frozen, chopped broccoli or cauliflower (thawed and drained) or the frozen California mix can be substituted for vegetables. Any variation of vegetables works well. |
1 1/2 cups chopped cooked broccoli 1 cup frozen corn kernels -- thawed & drained 1/4 cup very finely chopped sweet red pepper 2 tablespoons chopped chives 1 cup low-fat -- (1%) cottage cheese 1/2 cup low-fat plain yogurt 1 whole egg 1 egg white 1/2 cup grated Parmesan cheese 1/4 cup all-purpose flour 1 tablespoon olive oil 1/2 teaspoon baking powder 1/4 teaspoon salt Preheat oven to 350 degrees. Lightly coat 9 inch glass pie plate with nonstick vegetable oil cooking spray. Add broccoli, corn, red pepper and chives to pie p late; gently toss to mix. Combine cottage cheese, yogurt, egg, egg white, Parme san cheese, flour, olive oil, baking powder and salt in electric blender. Whirl until smooth, scraping down sides as necessary. Pour egg mixture over vegetabl es in pie plate. Gently mix and smooth top with spatula. Bake in preheated 350 degree oven for 30-40 minutes until brown around edge and set in center. Remove to wire rack to cool for 15 minutes before slicing. Serve warm. Recipe from "O ne Million Recipes CD" busted by Judy R. |
3/4 lb Fresh noodles 6 Chinese mushrooms - soaked in warm water - and shredded 3 lg Celery stalks - shredded to about - 3-in lengths 2 Bamboo shoots - sliced and shredded 1 c Bean sprouts 2 tb Oil 1/2 ts Salt 1 c Broth and mushroom water 1/2 ts Sugar BOIL NOODLES IN SALTED WATER until just done, about 4 minutes. Drain well and rinse in cold water. Mix in a little oil to prevent sticking. Stir-fry mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar. Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables. Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired. |
2 tsp Butter Or Margarine 1 Zucchini -- 1/4" slice 1 Yellow Squash -- 1/4" slice 2 Carrots -- thinly sliced 1 1/2 C Mushrooms -- fresh, sliced 1 Pkg Broccoli, Frozen -- cuts 4 Green Onions -- sliced 1 Cl Garlic -- minced 1/2 Tsp Basil -- dried 1/4 Tsp Salt 1/2 Tsp Pepper 1 C Parmesan Cheese -- grated 12 Oz Fettucine 1 C mozzarella cheese, part skim milk -- shredded 1 C 2% low-fat milk 2 Egg Yolks Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the crock-pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes. Serves 6. |
4 T Olive oil 1/4 lb Shallots 10 oz Spinach, frozen 2 c Broccoli floweretts 1 c Carrots sliced 12 oz Lasagna noodles, uncooked 2 c Ricotta Cheese 16 oz Mozzarella Cheese 3 ea Tomato raw, medium 8 T Parsley dried 2 lg Eggs 4 T Butter, unsalted 5 T All purpose flour 2 c Milk 1% 1 t Salt 1/4 t White pepper 1/8 t Nutmeg 1/2 c Parmesan grated, 1/2 cup Make the cheese sauce first. In skillet melt the tablespoons of butter over low heat. Turn heat up to high and add flour blending into a smooth paste. Add salt, nutmeg, white pepper and blend well. Add milk and parmesan stirring to blend until the cheese melts smoothly. Remove from heat. Cheese filling: In another bowl mix ricotta, beaten eggs, grated mozzarella cheese and dried parsely. Mix well. Vegetables: In a skillet at high heat add some olive oil and saute' the chopped shallots for a few minutes. Reduce to medium heat and add the chopped vegetables, except the tomato, stirring occasionally cook uncovered for about 10 minutes. Cook the lasagna noodles per directions, rinse and set aside to cool. Grease a deep casserole dish. Put a little of the cheese sauce on the bottom then layer in three or four noodles. Next a cheese sauce, then cheese filling then vegetables. Top with a few slices of raw tomato. Repeat three times you can leave off the top layer of tomato if you want browner cheese top. Bake in a 350 degree oven for about 35 minutes. |
Ingredients | |||
2 | tablespoon | butter or margarine | |
1 | each | zucchini, 1/4 inch slices | |
1 | each | yellow squash, 1/4 inch slices | |
2 | each | carrots, thinly sliced | |
1 1/2 | cup | mushrooms, fresh, sliced | |
1 | each | broccoli, frozen, package, cut | |
4 | each | green onions, sliced | |
1 | each | garlic, clove, minced | |
1/2 | teaspoon | basil, dried | |
1/4 | teaspoon | salt | |
1/2 | teaspoon | pepper | |
1 | cup | parmesan cheese, grated | |
12 | oz | fettucine | |
1 | cup | mozzarella cheese, shredded | |
1 | cup | cream | |
2 | each | egg yolks | |
Directions: | |||
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the crockpot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving, turn to Low for up to 30 minutes. Serves 6. |