Monday, January 26, 2015

Bountiful Bake

Winter vegetables, Florida fruit and homemade whole grain bread comprise our hearty Monday dinner.  I made two loaves of the Quinoa Flaxmeal Bread last week and froze one.  Cheesy Butternut Bake is a recipe from Clean Eating Magazine's Special Winter Issue. 

Cheesy Winter Vegetable Bake

Serves 6

Prepare produce:
1 acorn squash, peeled, seeded and cut in 1/2 inch pieces
1/2 head cauliflower, stalks removed
3 carrots, peeled and sliced in 1/4 inch rounds
4 oz. green cabbage, sliced

Cook vegetables, adding sequentially:
Bring 4 cups water to boil in a large saucepan.
Add squash.  Cook 5 minutes.
Add cauliflower.  Cook 5 minutes.
Add carrots.  Cook 5 minutes.
Add cabbage.  Cook 5 minutes.

Prepare sauce:
1 egg, beaten
1/2 cup low sodium chicken broth
1/4 cup skim milk
1/2 cup shredded cheese
1/4 teaspoon Mrs. Dash
Heat just until cheese melts.

Mix drained vegetables with:
1 red pear, sliced
2 ounce raisins

Place in casserole dish sprayed with Pam.
Pour sauce over vegetables-fruit mix.

Sprinkle with:
2 tablespoons chopped almonds

Bake at 350 F. for 25 minutes.

Enjoy your week and stay safe!




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