Secret Pumpkin Bake

•1 Packages of Firm Tofu (cubed)
•1 Over-Flowing Cup of Plain Non Fat Cottage Cheese (dry curd is my favorite)
•1/3 Cup Egg Whites
•Salt and Pepper to Taste
•Add Bite-sized Veggies as you wish (or none for the picky eaters)
•3 Medium Sized Tomatoes
•1 Medium Sized Zucchini (cut into bite-sized pieces)
•1 Red Bell Pepper (diced)
•½ White Onion (chopped finely – optional)
•1 Tbsp Oregano
•1 Tbsp Basal
•1 Tbsp Mrs. Dash Onion and Herb
•2 Cups Plain Pumpkin Puree

Directions:

1.Pre-heat oven to 425F.
2.Hand mash tomatoes in a bowl with a potato masher OR purée your tomatoes in your food processor until fairly smooth. Some chunks are no problem! I have done it with my processor and my potatoes masher. Both turned out wonderful.
3.In a bowl add puréed tomatoes, chopped veggies, pumpkin, spices, tofu, cottage cheese, and eggs. Stir until completely mixed.
4.Lightly oil your large casserole dish.
5.Place mixture evenly into casserole dish.
6.Place in oven and bake for 40 minutes. Stirring half way through.
DAMY Members – For a complete lunch serve over brown rice pasta. For supper enjoy this bake sprinkled with some parmesan cheese and a side salad


Serving Size: 4 servings: 2 proteins, 2 grains and 1 fat exchange

Number of Servings: 4

Recipe submitted by SparkPeople user NLAVORGNA.