CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains, Dairy, Eggs |
|
Low-cal, Vegetables |
4 |
Servings |
INGREDIENTS
10 3/4 |
oz |
Can condensed Crm of Celery |
1/2 |
c |
Chopped Water Chestnuts |
2 |
ts |
Grated Parmesan Cheese |
20 |
oz |
Pkg frz chopped Spinach * |
1/2 |
c |
Shredded carrot |
1/4 |
c |
Plain lo-fat yogurt |
1/8 |
ts |
Pepper |
4 |
x |
Eggs |
INSTRUCTIONS
* thawed, and well drained
In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt,
Parmesan cheese, and 1/8 t pepper. Stir in spinach.
Divide spinach mixture among 4 individ casseroles. Use a spoon to make an
indentation in the center of the spinach mixture. (or, spread the spinach
mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.)
Break 1 egg into each indentation.
Bake, covered, in a 350 deg F oven about 45 minutes or till whites are
set and yolks are beginning to set. Sprinkle with additional pepper, if
desired.
***********************************************************
Per serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287
mg cholesterol, 798 mg sodium, 853 mg potassium.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip
Culled from the Better Homes & Gardens "Diet Recipe Card Library".
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