| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats, Eggs |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
sm |
To medium zucchini, parboiled |
| 3/4 |
c |
Finely chopped mushrooms |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Chopped celery |
| 2 |
tb |
Margarine |
| 1/2 |
c |
CREAM OF WHEAT Cereal, see note |
| 2/3 |
c |
Lower sodium chicken broth |
| 1/2 |
ts |
Dried thyme leaves |
| 1/4 |
ts |
Ground black pepper |
| 1/4 |
ts |
Ground sage |
| 1/4 |
c |
EGG BEATERS Healthy Real Egg Product |
| 1/4 |
c |
Chopped pimientos |
INSTRUCTIONS
Note: (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking)
Cut zucchini in half lengthwise. Scoop out center, leaving a 1/4-inch thick
shell. Chop pulp; set aside. Place zucchini shells in 12 x 8 x 2-inch dish.
In large skillet, over medium heat, cook zucchini pulp, mushrooms, onion,
and celery in 1 tablespoon margarine until tender. Remove from skillet.
In same skillet, melt remaining margarine; stir in cereal and cook over
medium heat until lightly toasted. Remove from heat; stir in broth,
prepared vegetables and seasonings. Cover and cook over low heat for 5
minutes. Remove from heat; stir in egg product and pimientos. Spoon into
zucchini shells. Bake at 350?F for 20 minutes or until heated through.
Nutrition Information per serving : 112 calories, 4 g total fat, 1 g
saturated fat, 76 mg sodium, 1 g dietary fiber
NOTES : Makes 6 servings
Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Cathy <andys@thor.pla-net.net> on Apr 27, 1997
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”