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Wheat Berry Veggy Melt (lacto)

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy Dec., Digest 1 Servings

INGREDIENTS

2 c Cubed peeled butternut
Squash
1 c Sliced carrots
1 c Sliced yellow squash
2 c Cooked wheat berries
2 T Chopped scallion
1 T Soy sauce
2 c Shredded non-fat, low-fat
Jack or Mozarella Cheese

INSTRUCTIONS

Preheat broiler. Place the hubbard squash and carrots in a steamer
over boiling water. Cover and steam 10 minutes. Add yellow squash and
steam 5 minutes more (or until all are tender). In 2qt casserole,  toss
vegies, berries, scallion, and soy. Sprinkle with cheese and  broil 5
minutes or until cheese is melted and browned.  Posted by Posted by
Posted by Posted by "Rob Ryerson"  <RYERSONRA@compctr.ccs.csus.edu> to
the Fatfree Digest [Volume 13  Issue 8] Dec. 8, 1994. Source - 'The
Complete Whole Grain Cookbook'  by Carol Gelles  FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used  with permission.
Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV.
1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 429
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 19.6mg
Sodium: 893.7mg
Potassium: 2733.2mg
Carbohydrates: 76.3g
Fiber: 11.2g
Sugar: 17.1g
Protein: 24.4g


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