xiaoxl/recipe_data huggingface dataset:
Crumbed Chicken Tenderloins (Air Fried)
Category: meat-and-poultry
By Launa

These beat chicken nuggets any day and the recipe is so simple. I tend to use chicken tenderloins but you can use sliced chicken breasts if easier.

Ingredients:
1  egg
½ cup dry bread crumbs
2 tablespoons vegetable oil
8  chicken tenderloins

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Whisk egg in a small bowl. Mix bread crumbs and oil together in a second bowl until mixture becomes loose and crumbly. Dip each chicken tenderloin into the bowl of egg; shake off any residual egg. Dip chicken into the crumb mixture, making sure it is evenly and fully covered. Lay chicken tenderloins into the basket of the air fryer. Cook until no longer pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 8 tenderloins

Calories: 252.7
Fat: 11.4 g
Saturated fat: 2.4 g
Carbohydrates: 9.8 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 26.2 g
Cholesterol: 109 mg
Sodium: 170.7 mg
Kristen's Parmesan Roasted Potatoes
Category: side-dish
By Kristen

This is a delicious, easy side!

Ingredients:
1 ½ pounds unpeeled potatoes, cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
¼ teaspoon dried thyme leaves

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Place the potatoes into a mixing bowl, and drizzle with olive oil. Sprinkle with kosher salt, black pepper, Parmesan cheese, and thyme leaves. Toss to evenly coat, and transfer to a 9x13-inch baking dish. Bake in the preheated oven until the potatoes are golden brown on the edges and tender when pierced with a fork, about 1 hour. Serve hot or at room temperature.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 156.3
Fat: 6.5 g
Saturated fat: 1.8 g
Carbohydrates: 20.2 g
Sugars: 0.9 g
Dietary fiber: 2.5 g
Protein: 4.9 g
Cholesterol: 5.9 mg
Sodium: 428.9 mg
Hot Dog Mummies


Ingredients:
mustard, ketchup

Directions:
Heat oven to 375°F
Unroll dough; separate at perforations into 12 breadsticks.
With knife or kitchen scissors, cut each breadstick lengthwise and crosswise into 4 pieces, making a total of 48 pieces of dough.
Wrap 4 pieces of dough around each hot dog to resemble "bandages," stretching dough slightly to completely cover hot dog.
About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for face.
Place wrapped hot dogs on ungreased large cookie sheet; spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
With mustard, draw features on “face.".
Makes: 12 sandwiches.
Kitchen Tips:.
Just for fun, to create Hot Dog Mummies on Sticks, push a flat wooden stick with rounded ends into the end of each hot dog before wrapping it in the dough.
Warm Zucchini Salad - Diabetic Friendly


Ingredients:
lemon juice, garlic, olive oil, canned chick-peas, sea salt, fresh ground black pepper, zucchini, romaine lettuce leaves, feta cheese, fresh parsley

Directions:
Mix lemon juice and crushed garlic together. Add oil and whisk thoroughly.
Add chickpeas, salt, and pepper.
Slice zucchini into 1/2-inch rounds.
Blanch zucchini by bringing a pot half filled with water to a boil and add zucchini. Let water come back to a boil and simmer for 1 to 2 minutes.
Drain and toss in dressing.
Serve on a bed of lettuce leaves. Top with feta cheese and parsley,if desired.
Sourdough Rolls
Category: bread
By e_prusia

Nice crust on the outside and light and fluffy on the inside. Yummy sourdough rolls for soups or sandwiches!

Ingredients:
2 ½ cups sourdough starter
1 ½ cups water
1 (.25 ounce) package active dry yeast
3 tablespoons butter, melted
3 tablespoons white sugar
6 cups bread flour
1 teaspoon salt
2 tablespoons cornmeal, or as needed

Directions:
Bring sourdough starter to room temperature. Heat water to 120 degrees F (49 degrees C) to 130 degrees F (54 degrees C) in a saucepan. Transfer to a glass bowl; add yeast. Cover with plastic wrap; let stand about 10 minutes. Stir melted butter and sugar together in a bowl. Add butter mixture to yeast water; stir in starter. Combine 3 cups flour and salt in a large bowl. Add starter mixture slowly; mix well. Stir in 2 cups flour; turn dough out onto a lightly floured surface. Knead in as much remaining flour as possible to create a stiff, smooth ball, at least 10 minutes. Transfer ball to a lightly oiled bowl; cover with plastic wrap. Let rise until doubled, 45 minutes to 2 hours. Punch dough down; turn out onto a floured surface. Divide into 14 balls; cover and let rise for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top. Place baking sheet into the preheated oven. Spray the walls of the oven with water once to create steam; bake until tops are golden, for a total of 20 to 25 minutes. Cool on a wire rack.

Prep time: 40 mins
Cook time: 20 mins
Total time: 2 hrs 25 mins
Yields: 14 rolls

Calories: 102.3
Fat: 2.8 g
Saturated fat: 1.6 g
Carbohydrates: 16.3 g
Sugars: 3.7 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 6.8 mg
Sodium: 195 mg
Roasted Vegetable Puree Mac and Cheese


Ingredients:
kohlrabi, onions, soymilk, water, sage, rosemary, garlic powder, paprika, black pepper, cayenne pepper, salt, whole wheat pasta, cheese

Directions:
First make your roasted vegetables: Toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. Roast in the preheated oven at 190°C/375°F for 30 minutes.
Transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. Puree (I used my hand-held blender]. It should have the consistency of yogurt.
Combine with cooked pasta and spread in a casserole dish. Sprinkle with cheese.
Bake in the preheated oven at 190°C/375°F for 25 minutes or until nicely browned and bubbling.
Enjoy!
Slow Cooker Ground Beef Stew
Category: soups-stews-and-chili
By Luv2BakeGirl

Incorporating ideas from other reviewers, I adapted the skillet version to a slow cooker version when we needed a meal to be ready when we got home. We loved this over hot biscuits. The ultimate comfort food with veggies included! Don't let the spices scare you and don't skimp on them. Their presence makes this a totally delicious meal!

Ingredients:
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup vegetable broth
½ cup tomato-vegetable juice cocktail
2 tablespoons sherry wine  (Optional)
2 teaspoons Worcestershire sauce
4  potatoes, peeled and diced
1 (8 ounce) can whole kernel corn, drained
1 cup frozen green peas, thawed
1 cup diced carrots
1 (4.5 ounce) can mushroom pieces and stems, drained
1 teaspoon dried celery flakes
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried marjoram
½ teaspoon dried thyme

Directions:
Cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. Drain excess grease. Stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, sherry, and Worcestershire sauce together in a slow cooker. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Set cooker to Low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. If preferred, set cooker on High and cook 4 hours.

Prep time: 25 mins
Cook time: 8 hrs 10 mins
Total time: 8 hrs 35 mins
Yields: 6 servings

Calories: 384.2
Fat: 13 g
Saturated fat: 4.5 g
Carbohydrates: 46.7 g
Sugars: 7.7 g
Dietary fiber: 6.7 g
Protein: 21.5 g
Cholesterol: 49.6 mg
Sodium: 1199.5 mg
Blueberry Brownies


Ingredients:
butter, eggs, salt, sugar, vanilla extract, flour, lemon zest

Directions:
Melt chocolate and butter together in a double boiler and allow to cool slightly.
In a large bowl, whisk eggs, salt, lemon zest, sugar and vanilla. Whisk in chocolate mixture slowly. Fold in flour, then blueberries.
Pour batter into greased 9x13 inch baking pan, bake for 40 minutes at 325 degrees.
Let cool before cutting to prevent too much breakage.
Chocolate Snowflakes


Ingredients:
butter, powdered sugar, pecans, milk, powdered sugar, milk, vanilla, flaked coconut

Directions:
Cream together Nutella, butter, milk and powdered sugar.
Add pecans and cereal; mix well.
Form into balls and put in refrigerator while you prepare frosting.
Frosting: Combine powdered sugar, milk and vanilla.
Roll balls in frosting and then in coconut.
Almond Crusted Pork With Honey Dijon Dipping Sauce


Ingredients:
garlic powder, kosher salt, fresh ground pepper, honey, reduced sodium soy sauce, Dijon mustard

Directions:
Preheat oven to 425°F Set a wire rack on a baking sheet and coat it with cooking spray.
Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.
Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.] Place the pork on the prepared rack and coat on both sides with cooking spray.
Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.
Meanwhile, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.
Brad's  Favorite Corned Beef


Ingredients:
corned beef brisket, plum sauce, brown sugar, prepared mustard

Directions:
In a large pot place corned beef and add enough water to cover and bring to boil.  Turn the heat to simmer and cook for 30 minutes.  Remove corned beef and discard the water.
In a small bowl, mix plum sauce, brown sugar, and mustard.
Place the meat in a tight fitting roasting pan with a cover.  Brush the sauce liberally, cover and bake in 275 degrees F oven for 3 to 3 1/4 hours or until tender.
Brush additional sauce every 30 to 45 minutes.
After 3 to 3 1/4 hours, remove the cover and increase the oven temperature to 350 degrees F and spread all the sauce on meat.  You can alternately spread the sauce in the roasting pan if there is no sauce remaining in a bowl.
Bake uncovered for 15 minutes.
Remove from oven and slice thinly.
Serve with horseradish sauce.
Mascapone Chestnut Yogurt Mousse


Ingredients:
mascarpone cheese, chestnut puree, plain yogurt, rum, cocoa powder

Directions:
In a bowl, mix the first four ingredients using a hand mixer., Divide the mouse into 4 or 5 dishes., Dust some cocoa powder and chocolate shavings on top., Refrigerate. Infuse love and serve!
Butternut, Arugula and Pine Nut Salad


Ingredients:
kosher salt, table salt, ground turmeric, ground ginger, canola oil, olive oil, golden raisin, water, pine nuts

Directions:
Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil]. Don't clean the bowl yet.
Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
Air Fryer Popcorn Shrimp
Category: appetizers-and-snacks
By Soup Loving Nicole

Super light and crispy popcorn shrimp made in an air fryer. I like to leave the tails on as a handle but feel free to remove them. Serve with cocktail sauce and lemon wedges if desired.

Ingredients:
12 ounces large shrimp, peeled and deveined
¼ cup all-purpose flour
1  egg
1 cup panko bread crumbs
½ teaspoon paprika
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
nonstick cooking spray

Directions:
Place shrimp in a large bowl. Sprinkle flour over the top and toss until shrimp are evenly coated in flour. Beat egg in a separate bowl. Combine panko bread crumbs, paprika, onion powder, salt, and pepper in a third bowl. Dip each flour-coated shrimp in egg, toss in panko mixture, and place on a baking sheet. Let rest for 5 minutes while the air fryer is preheating. Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes. Spray the basket of the air fryer with cooking spray. Arrange 1/2 of the shrimp in the basket. Mist the top of each shrimp with cooking spray. Cook for 4 minutes. Using tongs, flip each shrimp over and mist any chalky spots with cooking spray. Cook 4 minutes more. Repeat with remaining shrimp.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 181.6
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 25.2 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 19 g
Cholesterol: 174.2 mg
Sodium: 442.9 mg
Kung Pao Chicken


Ingredients:
soy sauce, dry sherry, cornstarch, salt, boneless skinless chicken breast halves, red wine vinegar, chicken broth, water, sugar, salted peanuts, fresh ginger, green onions

Directions:
For marinade, combine 2 t. soy sauce, 2 t. sherry, 2 t. cornstarch and the salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
Combine remaining 3 t. soy sauce, 3 t. sherry, the vinegar, chicken broth, sugar and remaining 1 1/2 t. cornstarch in small bowl; mix well and set aside.
Heat 1 T. oil in wok or large skillet over medium heat. Add peanuts and cook until golden. Remove and set aside.
Heat remaining 2 T. oil over medium heat. Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute. Increase heat to high. Add chicken and stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked through, about 1 minute more. Add onions and peanuts to pan. Stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.
Watercress Soup


Ingredients:
water, salt, watercress, green onion

Directions:
Wash watercress well, keeping tips separate., Simmer water/broth, salt and pork in a pot for 30 minutes., Add watercress stems and boil for 1 minute., Add tips, boil for another minute., Serve hot, garnishing wih green onion.
Hot, Buttery Coffee (Bulletproof Coffee)


Ingredients:
brewed coffee, butter

Directions:
You can use coffee brewed using any method - drip, french press, Americano, or you can buy fresh coffee from a cafe. Don't use instant coffee.
Place butter in a blender, pour in coffee and blend until emulsified.* A thin froth will form on top. The ratio of coffee to butter can vary as much as you like. I usually use about as much as I would on an average piece of toast.
Pour into a coffee mug and enjoy!
* Blending hot liquids can be dangerous, so be careful! Don't use anything air-tight, such as a Nutribullet. I use an immersion blender in a tall cup, and I wrap a tea towel around the top to prevent hot splatter. You can also use a traditional blender with cloth placed over the pour hole.
Mond Bars With Chocolate Ganache #RSC


Ingredients:
butter, powdered sugar, flour, cream cheese, sugar, eggs, dark chocolate, heavy cream

Directions:
Preheat oven to 350 degrees. Line a 9 x 13 pan with Reynolds Non Stick Foil.
Crust: Cut butter into dry ingredients and pat evenly into the pan. Bake at 350 for 20 to 25 minutes.
Filling: Mix sugar and cream cheese with mixer until well creamed. Beat in eggs and almond extract until fluffy. Pour over crust while still hot. Bake for 15 to 20 minutes. Cool completely.
Chocolate Ganache: Place the chopped chocolate in a small bowl.  In a small pan, heat the cream over medium heat, bringing it just to a boil.  Immediately pour over the chocolate and stir until smooth.  Pour over cooled filling, spreading out evenly. Scatter toasted almonds on top.
Lemon Pound Cake


Ingredients:
sugar, eggs, lemon peel, salt, all-purpose flour

Directions:
1. Preheat oven to 350° F (190°C]. Grease and flour 9 x 5-inch (23 x 13-cm] loaf pan; set aside.
2. In a large bowl, beat margarine sticks and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
3. Bake for 1 hour. Cover loosely with aluminum foil and bake for an additional 5 minutes, or until toothpick inserted in centre comes out clean. Cool for 15 minutes on wire rack; remove from pan and cool completely.
Hummus, Hommous, Humous.....


Ingredients:
chickpeas, olive oil, garlic clove, cumin powder, paprika, lemon juice, salt

Directions:
put the tin of cooked chickpeas ( must be rinsed], garlic, spices, tahini, olive oil and lemon juice in a food processor.
add extra lemon juice and/or water to make the consistency that you like.
Drizzle with olive oil and sprinkle with paprika to dress it up.
Bara Brith
Category: bread
By Femmie London

A sweet, yeast-less Welsh bread studded with dried fruit. I generally soak my raisins in Irish breakfast tea, but feel free to experiment with flavors.

Ingredients:
1 cup hot brewed tea
¾ cup dried currants
¾ cup golden raisins
¾ cup demerara sugar
1 ¼ cups self-rising flour
1  egg, beaten

Directions:
Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Grease a sheet of parchment paper and use it to line a 2-pound loaf pan. Stir demerara sugar into tea and fruit mixture until dissolved completely. Mix flour and egg into the tea and fruit mixture until completely integrated into a batter. Spread batter evenly into the prepared bread pan. Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.

Prep time: 5 mins
Cook time: 40 mins
Total time: 8 hrs 45 mins
Yields: 1 2-pound loaf

Calories: 188.7
Fat: 0.9 g
Saturated fat: 0.3 g
Carbohydrates: 43.2 g
Sugars: 24.6 g
Dietary fiber: 2.1 g
Protein: 3.8 g
Cholesterol: 23.3 mg
Sodium: 260.7 mg
Baked Fish with Shrimp
Category: seafood
By MLT

Easy and delicious way to impress your family and guests with a recipe that's almost too simple!  The fillets are covered with cooked shrimp and a simple white sauce.  Grated Parmesan cheese is sprinkled over the top of this baked dish.  Grouper, snapper, and catfish are all good choices for this recipe.

Ingredients:
3 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
2 pounds red snapper fillets
½ pound cooked medium shrimp, peeled and deveined
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a small saucepan, melt butter over medium low heat.  Whisk in flour and salt to make a paste.  Gradually whisk in milk.  Stirring constantly, cook until sauce is thick enough to coat the back of a spoon. Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray.  Arrange fish in pan, and cover with shrimp..  Pour white sauce over shrimp.  Sprinkle with grated cheese. Bake, uncovered, for 20 to 25 minutes.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 to 6 servings

Calories: 340.6
Fat: 12 g
Saturated fat: 6.3 g
Carbohydrates: 4.8 g
Sugars: 2.3 g
Dietary fiber: 0.1 g
Protein: 50.3 g
Cholesterol: 180.9 mg
Sodium: 545.4 mg
POMEGRANATE AVOCADO DETOX SMOOTHIE


Ingredients:
banana, avocado, pomegranate juice, ground cinnamon

Directions:
In a blender, add all the ingredients and process until smooth. Serve immediately.
If the smoothie is too thick, add a little more milk.
Festive Fruitcake Cookies


Ingredients:
golden raisin, crystallized ginger, butter, white sugar, egg, vanilla extract, flour, baking soda, salt

Directions:
Combine fruit and nuts in a bowl. Sprinkle 2 or 3 teaspoons of flour over the fruit mixture and stir to lightly coat the fruit.
Cream butter and sugar together.  Add egg, vanilla, and almond extract and mix until light and creamy.
Combine flour, baking soda and salt. Add to the creamed mixture and blend well.
Stir in fruit mix.  The dough will be very stiff - I found mixing with my handmixer dough hooks easier!
Drop dough by heaping spoonfuls onto parchment covered baking sheets, flattening very slightly with the spoon.
Bake at 350 degrees for 10 to 12 minutes, or until golden.
Roasted Sweet Potatoes & Onions
Category: side-dish
By Jean Carper

This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.

Ingredients:
2 large sweet potatoes, peeled and cut in 1-inch chunks
2 medium Vidalia or other sweet onions, cut in 1-inch chunks
3 tablespoons olive oil
¼ cup amaretto liqueur
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
¼ cup sliced almonds, toasted

Directions:
Heat oven to 425 degrees F. Toss first 6 ingredients in a shallow medium-sized baking dish. Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

Yields: 6 servings

Calories: 289.6
Fat: 9 g
Saturated fat: 1.2 g
Carbohydrates: 44.7 g
Sugars: 20 g
Dietary fiber: 3.8 g
Protein: 3.8 g
Sodium: 14.6 mg
Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad
Category: world-cuisine
By Ben S.

With Southwestern-Flavored Ground Beef, you can simultaneously make tonight's dinner and tomorrow's lunch. Just save out and refrigerate some of the taco meat and fixings such as shredded cheese and lettuce, plus chopped scallions and tomatoes. A good-looking salad like this will draw potential lunch traders. More likely than not, they'll be out of luck.

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
3  large garlic cloves, minced
3 tablespoons chili powder
2 teaspoons dried oregano
1 tablespoon ground cumin
3 pounds lean ground beef or turkey
1 (14.5 ounce) can petite diced tomatoes
Salt and pepper, to taste
¼ cup cornmeal

Directions:
Heat oil in a 12-inch skillet until shimmering. Add onion; saute until soft, about 5 minutes. Add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute. Add beef or turkey and cook, stirring often, until it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 minutes. Add salt and pepper, to taste. Stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly. Cool and refrigerate (or serve warm for dinner as tacos or taco salad).

Yields: 10 servings

Calories: 248
Fat: 10.2 g
Saturated fat: 3.4 g
Carbohydrates: 7.9 g
Sugars: 1.9 g
Dietary fiber: 1.8 g
Protein: 30.4 g
Cholesterol: 84.4 mg
Sodium: 344.6 mg
Vegetable Lasagna


Ingredients:
broccoli, cauliflower, parmesan cheese, fresh parsley, onion, zucchini, carrots, garlic, fat free mozzarella cheese, fat-free ricotta cheese, cottage cheese, part-skim mozzarella cheese, egg substitute

Directions:
Combine frozen vegetables with garlic and microwave 10 minutes or until tender.
Drain Coat a non-stick pan with cooking spray.
Place over medium heat and sauté mushrooms, zucchini and onion about 5 minutes.
Add carrots; cook 3 minutes more.
Stir in cottage cheese, egg substitute, Parmesan cheese and parsley.
Arrange 3 lasagna noodles in a single layer in 13x9 inch pan.
Top with 1/3 of the vegetables, 1/3 of the spaghetti sauce and 1/3 of the cheese.
Repeat layers, cover with foil and bake at 350° for 50 minutes.
Remove foil and bake 10 minutes more.
Let stand 15 minutes before serving.