The Online Recipe Box

Ingredients:

• 2 eggs lightly beaten
• 1 cup low-fat cottage cheese
• 1 cup shredded low-fat mozzarella
• 1 tbs minced fresh parsley
• 1 tsp canola oil
• 8 ounces fresh mushrooms, thinly sliced
• 2 tsp fresh lemon juice
• 1/4 tsp freshly ground pepper
• 10 ounces fresh spinach, chopped
• 1/8 tsp grated fresh nutmeg
• 1 tbs minced fresh chives
• 1/4 cup minced fresh dill

Directions:

1. Preheat oven to 350 degrees F
2. In a large mixing bowl combine eggs, cottage cheese, mozarella and parsley. Mix well and set aside.
3. In a large skillet, heat oil over medium heat. Add mushrooms, lemon juice and pepper. Saute until mushrooms are tender and the liquid has evaporated. Add spinach and nutmeg; cover and saute for 1 minute. Remove cover and saute another 2 minutes or until spinach is cooked. Remove from heat and stir in chives and dill. Cool slightly.
4. Combine vegetables with the egg mixture and pour into a 9 inch pie pan.
5. Bake for 25 - 35 minutes until lightly browned on top.
6. Remove from the oven and let cool for 5 minutes before serving. Cut into wedges.

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This Stirfry is delicious and very flavorable!

Ingredients:

• 2 cups whole wheat rice
• 1 Tbs oil
• 2 medium carrots
• 1 stalk celery
• 1 small onion
• 1/2 can pineapple drained
• 1 can diced tomatoes
• 1 tsp garlic powder
• 1 tsp pepper
• 2 tsp salt

Directions:

1. Cook rice in water.
2. heat oil in pan.
3. fry carrots, celery and onions until tender.
4. add pineapples and tomatoes, fry until cooked.
5. add garlic powder, pepper and salt.
6. Simmer for 5 minutes.

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