Monday, June 14, 2004

New Dairy Recipes

I have ‘discovered’ a couple new recipes that I have to share. Now, see my previous post for an explanation of Shavuot as it relates to WW. The question I have is, why couldn’t I have found these great low-point dairy recipes BEFORE Shavuot? Cest la vie- there’s always next year (not to mention Eli & Miryam’s sheva berachot next week: Mazel Tov!)

Last Minute Lasagna
WW Online
8 servings, 5 points/serving

1 Tbsp sherry cooking wine, dry
2 medium carrot(s), grated
1 large sweet red pepper(s), chopped
10 oz chopped frozen spinach, thawed and drained
15 oz fat-free ricotta cheese
6 oz part-skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
1 tsp dried oregano, or other Italian herbs
1/4 cup regular egg substitute
26 oz canned tomato sauce
8 oz dry lasagna noodles, spinach

Instructions

Preheat oven to 350°F.

Coat a large, nonstick skillet with cooking spray. Add dry cooking sherry and heat until it sizzles. (I should note, I forgot the sherry, and it turned out great nonetheless. So, if you either don’t have any or don’t like the flavor, skip it.) Add carrots and pepper; stir-fry until tender, about 3 minutes. Remove from heat and set aside.

In a large bowl, combine spinach, ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning and egg substitute. Fold in carrots and pepper.

Spread 1/2 cup of tomato sauce on the bottom of a 9- x 13-inch casserole pan. Arrange a layer of lasagna noodles over the sauce and spread half the cheese mixture over the noodles. Pour 1 cup of tomato sauce over the cheese mixture. Repeat the layers, ending with a layer of lasagna noodles topped with the remaining tomato sauce.

Cover pan with aluminum foil and bake for 30 minutes. Uncover and bake for another 15 minutes. Remove and let sit about 10 minutes before serving.

Crustless Quiche
Community Recipe Swap, courtesy of HAPPY_GIRL
4 servings; 5 points/serving or
6 servings; 3 points/serving

1/2 cup onion(s)
1 bell pepper(s)
1 medium sweet red pepper(s)
3/4 cup mushroom(s)
3 serving Miller's Light Cheddar Cheese (1 oz)
1 1/3 cup fat-free skim milk
3/4 cup Bisquick Reduced-Fat Baking Mix
3 large egg(s)

Instructions

Spread cut-up veggies in a greased 8x8 pan or pie plate. Cover with shredded cheese. Combine Bisquick with beaten eggs and milk, salt and pepper to taste. Whisk until well-combined. Pour evenly over veggies and cheese. Bake uncovered 30 - 35 minutes at 400 degrees.

Note: You can use any combination of fresh veggies, and I recommended going with crunchy veggies to give this a bit of a snap. Personally, with the eggs, milk, and Bisquick- I chose peppers, onions & mushrooms to make it like an omelet & pancakes in one!

I think this is a great recipe, don’t get me wrong, but I’m still working it- it needs something, and if anyone here figures out what that is, let me know. I’m also going to try it next time with less milk (maybe only 1 cup). That may lower the points value, by the way.

1 Comments:

At 4:22 PM, Blogger TT said...

Thanks for the recipes. Do you have to use egg replacer? Do you mean dried egg replacer? Also, do you know where I can find a list of all kosher ww products.. It seems only the cakes/bars/muffins and cereals are kosher.

 

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