Eggplant, green and yellow Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 228.8
  • Total Fat: 15.0 g
  • Cholesterol: 94.7 mg
  • Sodium: 438.0 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 13.1 g

View full nutritional breakdown of Eggplant, green and yellow Casserole calories by ingredient


Introduction

Vegetables and flaxseed add fiber. Great saurce of protein, vitamins and minerals. TASTY! Vegetables and flaxseed add fiber. Great saurce of protein, vitamins and minerals. TASTY!
Number of Servings: 8

Ingredients

    2 tbsp Cream Cheese
    0.25 cup, sliced Onions, raw
    0.25 cup Progresso Bread Crumbs - Italian Style
    1 serving Knorr Bovril Chicken Boullion - 1 sachet
    1 cup Beatrice Lactose Free Lactaid Skim Milk (1 cup)
    2 serving Cheese - Parmasean Grated 1Tablespoon
    1 serving Bacon, Wright Smoked Bacon - 2 slices
    3 medium Egg, fresh, whole, raw
    .5 cup, chopped Sweet peppers (bell)
    3 cup, cubes Eggplant, fresh
    3 cup Summer Squash, Cooked (sliced) (yellow squash; zucchini; squash, NS as to summer or winter)
    2 tbsp *Flax Seed Meal (ground flax)
    6 serving Cheese - HEB Extra Sharp Cheddar (1 oz) Block Cheese
    2 tbsp Margarine-like spread, Country Crock, regular
    15 gram(s) Elevation whey protein powder, vanilla

Directions

Fry or microwave bacon, Drain fat, pat with paper towel to remove excess fat. Cook all vegetables in 1 cup boullion broth. Grate cheddar cheese; Mix eggs. cream cheese, milk, half cheddar cheese, warm to make sauce; add vegetables and other ingredients and cook sauce until it comes to a boil; Whisk .Cover with remaining cheddar cheddar cheese; mix bread crumbs with parmasean cheese,sprinkle. Bake 350.
Serving Size: serves 8

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