- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 466.5
- Total Fat: 15.1 g
- Cholesterol: 5.3 mg
- Sodium: 1,589.4 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 6.0 g
- Protein: 20.4 g
Honey Mustard Chik'n and Summer Squash CasseroleSubmitted by: RAINBOWACTIVIST
IntroductionA honey mustard sauce covering Quorn Chick'n and summer's bounty. Sunchokes are Israeli artichokes - substitue small potatoes or turnips if you don't have any. A honey mustard sauce covering Quorn Chick'n and summer's bounty. Sunchokes are Israeli artichokes - substitue small potatoes or turnips if you don't have any.
2 c. sliced summer squash
2 c. sliced sunchokes
drizzle of olive oil
1 c. sliced onion
1 pkg. Quorn naked chik'n cutlets
1/2 c. shredded carrot
1 c. fat free cream
1/4 c dijon mustard
1 T honey
1 cup herb seasoned bread stuffing, crushed
salt and pepper to taste
Scrub and slice sunchokes. Place in a 2 quart casserole dish and drizzle with olive oil, salt and pepper. Cook at 425 degrees for 20 minutes.
Shred carrots in a food processor and set aside.
In a separate bowl, combine sour cream, mustard, and honey until smooth and creamy.
Melt margarine in a skillet over medium, saute squash and onions in margarine until soft. Add salt and pepper to taste when done cooking.
Pull sunchokes from oven. Lower heat to 350 degrees.
Push aside and lay down 4 frozen Quorn cutlets. Combine squash and onion mixture with the shredded carrots and creamy honey mustard and mix with sunchokes.
Sprinkle top with bread crumbs.
Bake at 350 degrees for 35-40 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user RAINBOWACTIVIST.