The Husband is on a business trip for the rest of the week, leaving Nicholas and I to our own devices. You know what that means… tortellini all week (The Husband hates the stuff)!! Although I didn’t make it tonight, I do plan on making it later in the week. Love tortellini with just a little bit of melted butter. Perfect comfort food.
For my ARF/5-A-Day contribution, I had help from a former co-worker. Her husband is in charge of their vegetable garden, and I was the lucky recipient of the largest zucchini I had ever seen. Quick work turned it into a Zucchini-Rice Casserole that was delish and super simple to make. Low fat to boot, what more could you want?
Navy beans in a Sweet Maple Pie? Sarah from What Smells So Good does it this week for her contribution:
Newcomer Sweet Tea and Sushi gives a unique twist to avocados with her Spicy Avocado Soup:
Sarah from Cucina Bella is back with a great weeknight pasta dish with roasted tomatoes and garlic:
Leave it to the Chocolate Lady to make the very unusual Nettle and Ricotta Frittata:
Claire from Cooking Is Medicine finishes us off on a sweet note this week with her Oatmeal Strawberry Cookies:
Recipe courtesy of Cooking Light, NOVEMBER 2000
8 cups sliced zucchini (about 2 1/2 pounds)
1 cup chopped onion
1/2 cup fat-free, less-sodium chicken broth
2 cups cooked rice
1 cup fat-free sour cream
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 cup Italian-seasoned breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Preheat oven to 350°. Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly. Preheat broiler. Broil 1 minute or until lightly browned.
8 servings (serving size: 1 cup)
CALORIES 197(25% from fat); FAT 5.5g (sat 2.7g,mono 1.5g,poly 0.4g); PROTEIN 12.7g; CHOLESTEROL 65mg; CALCIUM 209mg; SODIUM 623mg; FIBER 1.4g; IRON 1.5mg; CARBOHYDRATE 24g