Recipe: Pasta With Ricotta Stuffed Mustard Greens
Cook 4 medium mustard green (or Swiss chard) leaves in boiling salted water 1 minute until wilted and tender; remove thick stem at bottom of each leaf.
Mix together 1/2 cup nonfat ricotta with 1/4 cup corn and 1/4 cup diced red bell pepper; season to taste with black pepper.
Divide ricotta filling among the 3 mustard green leaves and roll each one, tucking the sides in so that the filling won’t seep out.
Place stuffed leaves in a small baking dish and top with 3/4 cup marinara sauce; bake at 350 degrees for 20 minutes.
Serve over 1 cup cooked whole wheat pasta.
Recipe: meatless Monday Farmer’s Egg Bake
2 1/4 oz. fresh Yellow Onions, Diced 1/4 inches
2 1/2 oz. fresh Green Peppers, Diced 1/4 inches
5 1/2 oz. fresh Red Potatoes, Diced 1/4 inches
2 1/4 oz. Fresh Celery, Diced 1/4 inches
2 1/4 oz. fresh Red Peppers, Diced 1/4 inches
2 Cups egg substitute
1 1/4 cup fat free milk
1 1/2 tsp Dijon Mustard
1/2 tsp Tabasco sauce
1/2 tsp. salt
1/4 tsp Ground Black Pepper
3 slices whole wheat bread, sliced, cut in fourths
Coat sheet pan with vegetable oil spray. Place onions, green peppers, potatoes, celery and red peppers in a single layer.
Spray with vegetable oil spray. Roast in a preheated 325 degree oven for 10 mins. until lightly brown. Cool quickly.
In a bowl combine egg substitute, milk, mustard, Tobasco sauce, salt and pepper and stir well.This makes a custard mixture.
Spray a baking pan with vegetable oil spray. Layer bottom of pan with bread cubes.
Then evenly top with roasted vegetables
Pour the custard mixture over the vegetables. Gently stir to make sure that vegetables are suspended in liquid.
Bake in a preheated 350 degree oven for 20 minutes.
Turn pan 180 degrees and bake for another 30 minutes or until custard is set, insert a toothpick in center and it is done if the toothpick comes out clean.
Let rest for 10 minutes. Score the sides of pan with a knife. Cut into 3×4 inch squares.