CONFETTIPASTASALAD
Salad
4 cuff_broccolifloret_
zvcipeBasic Egg Noodle
Dastamacarongcooked
and drained
1 medizm2zedbellpeppei;
coai_@ chopped
1 meditmlyellowstmmler
squa#_, cut Nt<)NN saJps
cup Hlopped gJeen onions
1 can (lS_oz.) kktnqy
beans,drainedand Hnsed
Dressing
cup olive oil
cup red wine vinegar
g waspoons lemon juice
1 Waspoonsugar
teaspoon salt
teaspoon (hJed basil
]eaves
Cook broccoli in boiling water about 2 minutes;
drain.
Combine all Salad ingredients in large bowl.
Combine all Dressing ingredients in small bowl;
mix well. Add to Salad. Toss to coat. Refrigerate
until serving time.
Yield: 8 servings.
Per serving: About 248 cal, 9 g pro, 35 g carb,
9 g fat, 53 mg chol, 420 mg sod.
SPINACHLASAGNAROLL-UPS
2 teaspoons margarine or
butter
cup fin@ chopped
011]011
cup findy chopped red
bell pepper
cup fat-_%e e88
stlbstitute or leg 8
] cuD reduced-fatHcotta
cheese
1 pac_ag_ (lO oz.) _'ozen
spinach, thawed and
squeezed@y
cup shredded PmTnesan
cheese
recipe Basic EgN
Noddle Pasta lasa_m
noodles,cookedand
drained
1 jar (28 oz.) pasta sauce
1 cupshreddedpart-skim
mozzarella cheese
Melt margarine in medium skillet over medium-
high heat. Add onion and bell pepper. Cook and
stir until softened. Cool slightly.
Place egg substitute and ricotta cheese in mixer
bowl. Attach bowl and fiat beater to mixer. Turn
to Speed 2 and mix about 1 minute. Stop and
scrape bowl. Add spinach, Parmesan cheese, and
onion mixture. Turn to Speed 2 and mix about
1 minute.
Spread about ¼ cup cheese mixture on each
lasagna noodle. Roll up tightly. Spoon about
1 cup pasta sauce over bottom of 13x9x2-inch
baking pan. Place lasagna rolls, seam side down,
on sauce. Spoon remaining sauce over rolls.
Cover with foil. Bake at 350°F for 40 to 45 min-
utes, or until hot and bubbly. Remove foil.
Sprinkle with mozzarella cheese. Bake 5 minutes
longer, or until cheese is melted.
Yield: 8 servings.
Per serving: About 312 cal, 17g pro, 39 g carb,
10 g fat, 75 mg chol, 733 mg sod.
7
To Next Page
Loading...
