Vegetarian Pastitsio
- Vegetable cooking spray
- 12oz Morningstar Farm Recipe Crash or Similar Products
- 1 cup chopped onion 8oztomato paste
- 1/3 cup of water can reach 1/2 cup
- Seasoning with salt and pepper
- 1 cup of elbow macaroni
- Parmesan cheese planted in 6tbl
- 1 / 2tsp cinnamon or more flavor
- 1 / 4tsp nutmeg optional
- 12oz evaporated skimmed milk 1 can
- 4tsp light butter or margarine
- 2x eggs lightly beaten
Preheat the oven to 350F. Spray 9" x 7" or similar deep 11 cup casserole with a vegetable cooking spray. Boil a pot of water.
Spray a 9" or 10" nonstick pan with a vegetable cooking spray. Stir the onion for 1 or 2 minutes; add the vegetable protein and sauté for about 5 minutes. Add tomato sauce, water, salt, pepper and some nutmeg and cinnamon. Cook for another one or two minutes. Take the pot for spare.
At the same time, the minimum time to cook the elbow macaroni according to the direction of the package becomes just * barely. Drain in cold water to stop cooking and then drain again. Return to the pasta cooking pot and toss with 1 teaspoon of butter and 1 or 2 tablespoons of Parmesan cheese.
Spray casserole dish with cooking spray. Even at the bottom of the casserole, the 1/2 layer of macaroni is the same. Apply plant protein debris to the macaroni layer. Sprinkle with more cinnamon and 1 or 2 tablespoons of grated parmesan. Cover the remaining macaroni.
In the bowl, gently pat the eggs. In a small saucepan, heat the evaporated skim milk with the remaining 1 tablespoon of butter. Pour half of the warm milk/butter mixture into the egg, then pour the egg mixture into a pan and stir with the remaining milk.
Pour the milk/butter/egg mixture evenly over the entire casserole; it won't be at the top but will sink - it's good. Sprinkle the top of the casserole evenly with the remaining 1-2 tablespoons of ground parmesan.
Bake the casserole for 1 hour or until the egg mixture solidifies, top hard and golden yellow. Remove from the oven and let stand for 10-15 minutes before serving.
Note: I use plain, fat-free parmesan; Land O&#;; lake light butter; Morningstar Farm brand vegetable protein crush [by the way, I think * is much better than the recipe type of the Hulk harvest burger] .
This recipe is great* and doesn't have much trouble, even on a week night. I will definitely do it again; I can see it becomes a family standard. This is what I do for the company - vegetarians and meat eaters.
I must say that there is a large piece of spinach and some French bread and roasted red pepper, which makes it a full of satisfying beasts. And it has more calories than * _Lean Cuisine_ or similar types of frozen main courses.
Note: served with French bread and steamed spinach.
I found the original recipe in Sue Spitler's 1001 low-fat recipe. But I made some changes in composition and preparation. Most of the time, I want to put the casserole in a smaller, deeper pot, so I have to do it thicker. Once I do this, I think I can use less creamy fillings.
I am very satisfied with the results and the whole family likes it. I posted the original recipe and my adaptation here.
Low calorie french fries
- 2 medium potatoes, unpeeled and scrubbed
- 3 spray vegetables cooking spray
- Chili powder - optional
- Salt
- pepper
- Celery Salt - Optional
Cut the potatoes longitudinally in half. Cut each half into a longitudinal wedge with some peel on each piece. Soak in cold water for 20 minutes. Drain the dried potatoes. Spray the biscuits with a cooking spray. Place the potatoes in a plastic bag or a large plastic bowl with a tight lid.
Add oil and shake the potatoes. Arrange the potatoes in a single layer on the cooking table. Bake in a preheated 450 °F oven for about 20 minutes with occasional agitation. Season, sprinkle with salt, pepper and your choice of paprika or celery salt.
If you use celery salt, reduce the salt. Sprinkle the paprika well before the end of the cooking time.
Orignal From: 2 delicious low calorie and vegetarian recipes for a delicious lunch!
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