Cheesy Broccoli Stuffed Zucchini
Prep Time: 30 min ; Start to Finish: 50 min
*Makes:* 4 servings
Enjoy this veggie-packed recipe when a bumper-crop of zucchini comes your way!
1/2cup chopped onion
1/4cup roasted red bell peppers
(from 7.25-oz. jar), drained, chopped
2(10-oz.) pkg. Green Giant(r) Frozen
Broccoli in Cheese Flavored Sauce, thawed
1(4.5-oz.) jar Green Giant(r) Sliced
2(9-inch) zucchini* 1/2cup Progresso(r) Plain Bread Crumbs
2tablespoons butter, melted
1. Heat oven to 350°F. Heat oil in medium skillet over medium heat
until hot. Add onion; cook and stir 3 minutes or until tender. Add roasted
peppers, broccoli in sauce, and mushrooms; cook 2 to 3 minutes or until
broccoli is crisp-tender, stirring occasionally.
2. Cut each zucchini in half lengthwise. Scoop out center, leaving 1/4-inch shell. Spoon broccoli mixture into each zucchini half. Place in ungreased 12×8-inch (2-quart) glass baking dish.
3. In small bowl, combine bread crumbs and butter; mix well. Sprinkle over stuffed zucchini. Cover with foil.
4. Bake at 350°F. for 20 minutes. Uncover; bake an additional 8 to 12 minutes or until topping is golden brown and vegetables are tender.
1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
4 ounces cream cheese, softened
6 ounces shredded Swiss cheese
3 Tbsp grated Parmesan cheese
1/4 cup chopped green onions
3 slices of cooked bacon, crumbled
6 cherry tomatoes, cut in half
1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside
to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.
4 Pour into a buttered 10″ pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.
1/2 cup fat free milk
1 cup 1% cottage cheese
1/4 cup finely chopped onion
2 TB grated Parmesan cheese
1/4 tsp. salt
Ground black pepper, to taste
3 cups cooked elbow macaroni
1/2 cup shredded reduced fat Cheddar cheese, divided
In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;
cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese.
Transfer to a 1 quart baking dish coated with nonstick cooking spray. Sprinkle with remaining
Cover and bake in a preheated 350° F., oven for 30 minutes. Uncover; bake 5-10 minutes longer
or until edges are bubbly.
Yield: 4 servings.
3/4 cup = 268 calories, 5 g fat (3 g sat fat), 15 mg cholesterol,
15 mg sodium, 35 g carbs, 2 g fiber, 18 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat.
Low Fat Mac ‘n’ Cheese
Cheesy Chicken Crescent Dish
1 & 3/4 cup cubed chicken
1 cup shredded cheddar cheese
1 (8 oz) can Pillsbury refrigerated crescent rolls
1/2 can cream of chicken soup*
1/2 can cream of mushroom soup
1/2 cup milk
*You can omit the cream of chicken soup and use l whole can cream of
Preheat oven to 375°
Combine chicken and 1/2 cup of cheddar cheese. Separate crescent dough into 8 triangles.
Place about 3 Tbsp chicken mixture on wide end of each triangle and roll to opposite point.
In medium saucepan, combine soups, milk and 1/4 cup cheddar cheese. Heat until cheese melts.
Pour half of soup mixture into greased 8 or 9 inch square baking dish.
Reserve remaining soup mixture for sauce
Arrange filled crescents over hot soup mixture.
Bake at 375° for 20 to 25 minutes until golden brown. During last 10 minutes, sprinkle with remaining cheese.
Serve with remaining sauce poured over the top.
Famous Recipes – Cheese Soufflé Breakfast Casserole
8 slices bread, buttered on both sides and cut in 1/2″ cubes
1 pound grated sharp Cheddar cheese
3 cups milk
3/4 t. dry mustard
3/4 t. salt
Dash red pepper
2 1/2 quart casserole, uncovered
Spread bread with butter on both sides. Cut bread into 1/2″ cubes. Grate 1
pound sharp cheddar cheese and alternate layers of cheese and bread in
buttered baking dish. Mix 6 eggs and 3 cups milk; beat slightly and add dry
mustard and salt with a dash of red pepper. Pour mixture over cheese and
bread. Let stand in refrigerator overnight. Bake cold at 350 for an hour.
May be prepared ahead.
Recipes – Vegetable Recipes – Broccoli Cheese Braid
2 cups chicken, cooked and chopped
1 cup broccoli, fresh or frozen, chopped
1/2 cup red bell peper, chopped
1 clove garlic, minced
1 cup chedder cheese, shredded
1/2 cup mayonnaise
1 teaspoon dill weed, dried
1/4 teaspoon salt
2- 8 ounce packages refrigerated crescent dinner rolls*
1 egg white, lightly beaten, optional
2 tablespoons almonds, slivered, optional
Combine chicken, broccoli, pepper, garlic, and cheese in mixing bowl. In another small bowl, combine mayonnaise with dill and salt. Stir mayonnaise mixture into chicken mixture. Unroll packages of crescent dough; do not separate. Arrange dough onto baking sheets to form a rectangle the length and width of the pan. Roll dough together to seal perforations. On longest side of baking sheet, cut dough into strips 1½” apart and 3″ deep using a pizza cutter (there will be 6″ in center for filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn, and then pinching together. Continue twisting and pinching strips to form a braid. Pinch ends together to seal at end of braid. If desired, brush egg white over dough and sprinkle with almonds.
Bake at 375 degrees F. for 25-28 minutes or until deep golden brown.