| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Whole wheat or high protien noodles |
| 2 |
tb |
Margarine, butter, or vegetable oil |
| 1 |
|
Onion diced |
| 1 |
lg |
Clove garlic, finely minced |
| 8 |
oz |
Fresh mushrooms, sliced |
| 2 |
c |
Coarsely chopped broccoli |
| 2 |
c |
Coarsely chopped cauliflower |
| 2 |
c |
Low fat cottage cheese |
| 6 |
oz |
Lowfat cheddar cheese, granted |
| 1 1/2 |
ts |
Dried taragon |
| 1/2 |
ts |
Dry mustard |
|
|
Pepper to taste |
INSTRUCTIONS
This is a variation of a recipe that won a prize for taste, but it could
have won for nutrition Serves 4
1) Preheat oven to 350 degrees
2) Cook the noodles according to package directions until tender but still
firm to the bite.
3) Heat the butter in a nonstick skillet. Add the onion and garlic and
saute over medium until the onion is translucent, add the mushrooms and
saute 2 minutes
4) Toss together the noodles, mushroom mixture, and remaining ingredients,
except for 1/4 C of the grated cheese. Taste and adjust seasonings if
necessary
5) POur hte mixture into an oiled nonstick 13 x 9 inch baking pan and press
it firmly into the pan. Sprinkle with the remaining cheese. Bake untill the
top is bubbly and the vegetables are crisp tender, about 30 minutes. Posted
to EAT-L Digest 16 Apr 97 by Jennylyn27@AOL.COM on Apr 17, 1997
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