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Kale & Cheese Pie
Yield: Makes 6 servings
Ingredients:
1/4cup fat-free reduced-sodium chicken broth
3cups chopped stemmed kale or spinach
3/4cup chopped onion
1-1/2cups fat-free frozen hash brown potatoes
1cup cholesterol-free egg substitute
1/2cup fat-free half-and-half
1/2cup fat-free (skim) milk
1/4teaspoon salt
1/4teaspoon black pepper
Pinch grated nutmeg
1cup shredded reduced-fat Cheddar cheese
1/2red bell pepper, cut into thin strips
Preparation:
1.Preheat oven to 325°F. Spray 9-inch glass pie plate with nonstick cooking spray; set aside.2.Heat chicken broth in medium saucepan over low heat until hot. Add kale and onion. Cover and cook over low heat 8 minutes or until kale is tender, stirring occasionally. Add potatoes; cook and stir until just thawed.3.Combine egg substitute, half-and-half, milk, salt, black pepper and nutmeg in large bowl. Stir in vegetable mixture and cheese. 4.Spoon mixture into prepared pie plate. Arrange bell pepper decoratively on top. Bake 45 minutes or until set and golden brown. Let stand 5 minutes before serving.
Nutritional Information:
Serving Size:
Fiber
1 g
Carbohydrate
9 g
Cholesterol
15 mg
Saturated Fat
3 g
Total Fat
4 g
Calories from Fat
29 %
Calories
123
Protein
13 g
Sodium
287 mg
Dietary Exchange:
Vegetable
1
Starch
1/2
Meat
1
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